A Taste of Russia: A Cookbook of Russia Hospitality by Darra Goldstein

By Darra Goldstein

Redesigned with a clean, glossy presentation, the thirtieth anniversary variation of this vintage cookbook layers beautifully reseached recipes with informative essays at the dishes' wealthy old and cultural contexts. With greater than 2 hundred recipes for every little thing from borscht to bliny, from salmon coulibiac to red meat stew with rum, from marinated mushrooms to walnut-honey-filled pies, this mouthwatering collection actually indicates the easiest that Russian cooking has to provide. The booklet has been revised and up-to-date with a brand new preface that considers the alterations in Russian culinary tradition due to the fact its unique e-book and gives a dozen delectable new recipes, equivalent to onion dumplings, horseradish vodka, and whipped raspberry mousse.

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Then stir in the stock and the remaining wine. Return the kidneys and mushrooms to the pan and simmer gently for 15 minutes. Just before serving, stir in the peeled potatoes. Serve from a chafing dish, garnished with parsley. 6 Z A KUSK A S ERV I N G S 22 THE Z AKUSKA TABLE Pork or Veal Brawn Студень, или Холодец This classic Russian appetizer is none other than meat (or sometimes poultry) molded in aspic. The names studen’ and kholodets both derive from Slavic roots meaning “chill” and “cold,” and indeed the aspic must be thoroughly chilled before unmolding.

Add the chopped radishes, then stir in the lemon juice, dill, salt and parsley. Spread the mixture on the slices of bread. On top of each canapé place overlapping slices of radish from the remaining 8 radishes. 2 D O Z EN CA N A P ÉS 39 A TASTE OF RUSSIA Garlic-Cheese Spread Сыр и чеснок под майонезом The garlic grown in Russia is very pungent—no wonder Russia is a nation of garlic lovers! And after tasting this excellent garlic-cheese spread, one can hardly remain impartial to the tasty cloves for long.

Transfer the caviar to a bowl and chill, covered, in the refrigerator for several hours or overnight. 3 small eggplants (about 2 ½ pounds) ½ cup olive oil 2 medium onions, finely chopped 1 green pepper, seeded and finely chopped 4 cloves garlic, crushed 3 large tomatoes, peeled and finely chopped (or 1 28-ounce can of plum tomatoes, drained and finely chopped) 1 generous teaspoon honey 1 tablespoon salt Freshly ground black pepper to taste Juice of 1 lemon 8 GEN ER O US F I RST- C O URS E S ERV I N G S ; O R M O RE A S A Z A KUSK A Variation: Yellow (Crookneck) Squash or Zucchini Caviar Икра из кабачков Squash is a favorite vegetable in southern Russia.

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