The World's #1 Russian, Ukrainian & Eastern European Discussion & Information Forum - RUA!

This Is the Premier Discussion Forum on the Net for Information and Discussion about Russia, Ukraine, Eastern Europe and the Former Soviet Union. Discuss Culture, Politics, Travelling, Language, International Relationships and More. Chat with Travellers, Locals, Residents and Expats. Ask and Answer Questions about Travel, Culture, Relationships, Applying for Visas, Translators, Interpreters, and More. Give Advice, Read Trip Reports, Share Experiences and Make Friends.

Author Topic: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc  (Read 21987 times)

0 Members and 2 Guests are viewing this topic.

Offline Olga

  • Member
  • *
  • Posts: 1381
  • Gender: Female
Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« on: November 16, 2007, 08:37:17 PM »
  That fruit compote you mentioned is delicious, huh!  Perhaps Olga or one of the ladies can give you a recipe. 

Cherry and red currant compote

400gm of cherry, 200 gm of  red currant (also you can make it without red currant)

Take the fruit stems off  from cherry and red currant
Wash cherry and red currant
Lay the cherry and red currant in glass jags layer-by-layer
fill glass jags up with the boiling sugar syrup (600 gm of sugar and 400 ml of water = 1 litre of syrup)
Cover jags with metal lids for preserving.
Pasteurize the jags at temperature 90C (194F I guess) - 0.5 litre capacity glass jag during 8 minutes and 1 litre capacity glass jag during 12 minutes.


Peach compote

Peel peaches,  divide in half and take clingstones off. Put peaches in glass jag (cut sides downward bottom of the jag). Fill glass jag up with the boiling sugar syrup  right away (syrup: 400 gm of sugar and 1 litre of water)
Cover the jag with metal lids for preserving. Sterilize the jag during 20 minutes.

Online bgreed

  • Member
  • Posts: 335
  • Country: us
  • Gender: Male
  • Spouses Country: Ukraine
  • Status: Married
  • Trips: 5-10
Olga's recipe for Compote
« Reply #1 on: November 17, 2007, 05:59:11 AM »
Olga, Thanks for the recipe you are a wealth of information to this board.  Now all I have to do is to find fresh currants in season  :)

Offline mendeleyev

  • Member
  • *
  • Posts: 12849
  • Country: us
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 20+
Olga's recipe for Compote
« Reply #2 on: November 17, 2007, 11:16:11 AM »
Olga, thanks for sharing this recipe on line!  Gregg, let me know where you find those berries.  I'm not sure if they have them in my state of Arizona.  But I'm going to try.


Offline DonA

  • Member
  • *
  • Posts: 1096
  • Country: us
  • Gender: Male
Olga's recipe for Compote
« Reply #3 on: November 17, 2007, 02:53:24 PM »
Olga, thanks for sharing this recipe on line!  Gregg, let me know where you find those berries .  I'm not sure if they have them in my state of Arizona.  But I'm going to try.

Mendy, we have looked all over Arizona for it. We contacted a local wholesaler and he told me they do not carry them. The only place i know to get them is in San Fransisco but they will not ship small orders. So as my Uncle Scotty used to say..we are ship-sacky ( meaning SOL  :( ). What we did bring back from SF Yulia made in to some very nice jam.

Hey any of you guys in SF wanna make a few of us guys happy and ship us some currants?   :)

DonAz

Online bgreed

  • Member
  • Posts: 335
  • Country: us
  • Gender: Male
  • Spouses Country: Ukraine
  • Status: Married
  • Trips: 5-10
Olga's recipe for Compote
« Reply #4 on: November 17, 2007, 03:34:13 PM »
I wonder if you could use dried currants and get a similar result??

Offline Olga

  • Member
  • *
  • Posts: 1381
  • Gender: Female
Olga's recipe for Compote
« Reply #5 on: November 17, 2007, 03:51:33 PM »
I wonder if you could use dried currants and get a similar result??

No, there is the other compote recipes  for dry berries and fruits. 

Offline DonA

  • Member
  • *
  • Posts: 1096
  • Country: us
  • Gender: Male
Olga's recipe for Compote
« Reply #6 on: November 17, 2007, 03:52:15 PM »
I wonder if you could use dried currants and get a similar result??

I don't know. I'll have to ask my old lady  :)

DonAz

Offline Robert34

  • Member
  • Posts: 102
  • Gender: Male
  • Says Newbie !
Re: Olga's recipe for Compote
« Reply #7 on: January 25, 2008, 08:21:15 PM »
G'day all,

              Being a chef I have to put my 2 bob in here, As I undertand a compote can either be served as a meal or a drink.
              Fresh fruits more so I use for my dishes and presentations because of the natural flavours and sugar content.
              Dried fruits are "normally" used in drinks although I have used  some glace fruits in some puddings as a compote,
              With a sherry and creme fraiche base.
              Anyone wanting to make anything with fruit that is not in season can be purchased frozen as an alternative...But
              when doing this make sure there is no ice at all and allow to drain in a collander or sift.
              Place all ingredients into a saucepan- no sugar (you will find it already has a high sugar content after they add it)
              Simply bring to a simmer and add anything you may want say some other fruits or herbs such as" mint ".
              Add any alchohol you may want at this stage and let it thicken or (reduce) to your desired consistency.
              Allow to cool and serve with a meal or nice fruit filled ice-cream or even maybe decorate your plate !!
              Or leave it hot and serve with ice-cream or cream or as a sauce over your fish !!!


Thanks all Robert34
             
You dont always get what you want but you get what you need !

Online bgreed

  • Member
  • Posts: 335
  • Country: us
  • Gender: Male
  • Spouses Country: Ukraine
  • Status: Married
  • Trips: 5-10
Re: Olga's recipe for Compote
« Reply #8 on: January 26, 2008, 07:09:29 AM »
Robert, Thanks for the addition your thoughts on compote sound yummy :)
Russian/Ukrainian compote is a drink either served as a meal or just to drink cause it tastes great!

Offline Chris

  • Moderator
  • Member
  • *
  • Posts: 14262
  • Country: england
  • Gender: Male
    • CAD Drawing and Surveying for Office and on Site - Point - Shoot - Drawn - Instant Floor Plans
  • Spouses Country: Chernivtsi, Ukraine
  • Status: Married
  • Trips: 20+
Re: Olga's recipe for Compote
« Reply #9 on: January 26, 2008, 07:42:30 AM »
Robert, Thanks for the addition your thoughts on compote sound yummy :)
Russian/Ukrainian compote is a drink either served as a meal or just to drink cause it tastes great!

I had litres of the Ukrainian Red Current compote at Christmas and New Year while in Chernivsty, it was served with every meal along with Gorilka of course :) I quite liked it, just a little sweet for me though.

With the Christmas meal they served a different version, I think it was a mixed fruit compote? they told me they only have it that time of year.

Offline mendeleyev

  • Member
  • *
  • Posts: 12849
  • Country: us
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 20+
Russian/Ukrainian breads and cakes
« Reply #10 on: April 05, 2008, 08:07:59 PM »
RUSSIAN BLACK BREAD - черный хлеб

INGREDIENTS:4 cups unsifted rye flour
3 cups unsifted white flour
1 tsp. sugar
2 tsp. salt
2 cups whole bran cereal
2 tbsp. crushed caraway seed
2 tsp. instant coffee (or powdered, used, coffee grounds!)
2 tsp. onion powder
1/2 tsp. fennel seed, crushed
2 pckg. active dry yeast
2-1/2 cups water
1/4 cup vinegar (or 1/8 cup balsamic vinegar)
1/4 cup DARK molasses
1 square (1 oz) UN-sweetened chocolate (or Baker's Redi-Blend)
1/4 cup (1/2 stick) margarine
1 tsp. cornstarch
1/2 cup COLD water (*icy* cold!)

Combine the rye and white flours.  Mix thorouoghly (use a large bowl) 2-1/3
cups of the flour mixture, the sugar, salt, cereal, caraway seed, coffee,
onion powder, fennel seed and *undissolved* dry yeast.

Combine 2-1/2 cups of water, vinegar, molasses, chocolate and margarine in a
saucepan.  Heat over LOW heat until the liquids are very warm.  Margarine
and chocolate do NOT need to melt.  Gradually add the mixture to the dry
ingredients and beat for about two minutes with your mixer, scraping the
bowl from time to time.  Add 1/2 cup of the flour mixture. Beat at HIGH
speed for about two minutes, scraping the bowl occasionally.  Stir in enough
additional mixture of the flour to make a *soft* dough.

Turn the dough out onto a lightly floured board.  Cover and let it rest for
about 15 minutes.  Then knead until smooth and elastic - where it gets that
special sheen well-kneaded dough gets, about 10 to 15 minutes.  The dough
may be sticky, but that's OK.  Place the dough in a greased bowl, turning to
grease the top of the dough as well as the bottom. 

Cover and let it rise in a warm place, free from any draft (I stick it in the oven - the pilot light
keeps it warm enough....if you use an electric stoves turn the oven to
about 100 degrees and keep the door SHUT.  When the dough has doubled in
bulk (usually about an hour), punch it down, turn it out onto a lightly
floured board. Divide in half.  Shape each half into a ball about 5 inches
across.  Place each ball into the center of a greased 8-inch round cake pan.
Cover, and let it rise in the same warm place, free from draft, until
they're both doubled in bulk again.  Usually about another hour - depending
on the weather outside.  Don't laugh. It's true.  Never try to bake bread
while it's raining.



Bake in a 350 degree oven for 45 to 50 minutes, or until done (depending on
the weather).  Meanwhile, combine the cornstarch and the icewater.  Cook
over medium heat, stirring constantly, until the mixture just starts to
boil; continue to cook, stirring constantly, for another minute.  As soon as
the bread is baked, brush the cornstarch mixture over the top of the loaves.
Return the bread to the oven and bake for another two or three minutes,
until the glaze is set. 

Remove from the pans and cool on wire racks.

You can LIVE on this bread, with nothing else to eat, for months.
Leningraders did it for almost three and a half years........


Offline mendeleyev

  • Member
  • *
  • Posts: 12849
  • Country: us
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 20+
Re: Desserts and Speciality Foods
« Reply #11 on: April 13, 2008, 03:43:29 PM »
Noodle Pies

These are excellent as a dessert or to serve when guests come for tea!
 
Ingredients:
Pie Crust
500g egg noodles or vermicelli.
50g butter.
1 cup (loosely packed) grated cheese.
1/4 tsp salt.
2 eggs, beaten.

Filling
25g butter.
3 1/2 tbsp flour.
1/2 finely chopped onion.
250g sour cream.
2 eggs yolks, beaten.
1/4 tsp lemon juice.
1 cup (loosely packed) grated cheese.

 
Method:

Pie Crust
Boil the noodles in salted water until 'al dante' - firm but not hard. Drain well.

Melt 50g of butter in a large saucepan. Add salt and noodles, followed by the beaten eggs and grated cheese. Stir to combine.


Filling
In a saucepan melt the butter, add the chopped onion and stir in the flour. Fry until the onion softens.

Stir in the sour cream and heat through. If the mix turns out very thick, stir in some milk to create a creamy consistency.

Remove the filling from the stove and set aside to cool.

When cool, stir in the beaten egg yolks, lemon juice and grated cheese.

Preheat the oven to 180 degrees C.

Grease two large muffin trays with butter and coat with fine bread or rice crumbs.

Arrange the noodles in each tray cavity in a massed coil. Top with a single layer of noodles which will form the lid to the pies.

Bake the noodles for between 15 and 25 minutes depending on how crisp you like them when cooked.

Remove the noodles from the oven and leave to cool to the point you are able to handle them. Take each noodle 'pie' out and cut the top layer off to form the lid. A pair of sharp kitchen scissors is ideal for this.

Scoop some of the noodles out of the base to form a hole for the filling.



Place 1 -2 heaped teaspoons of the filling into the hole, top with the lid and place the pies back in the muffin tray. Beat the left over egg white and pour over each pie. Top with a little extra grated cheese.

Return to pies to the oven for 5 or so minutes to warm.



Offline mendeleyev

  • Member
  • *
  • Posts: 12849
  • Country: us
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 20+
Re: Desserts and Speciality Foods
« Reply #12 on: April 13, 2008, 03:50:34 PM »
"Kisel" Berry Fruit Wine

 
Ingredients:
450g raspberries, boysenberries, strawberries or blueberries.
600ml water.
100g sugar.
150ml red wine.


Method

Place the clean washed fruit into a saucepan with the water.
Add the wine.  
Bring to a boil, turn down the heat and simmer for 15- 20 minutes, or until the fruit is very pulpy.

Strain the liquid but do not press the fruit otherwise it will make the juice cloudy.

Return the juice to the saucepan and stir in the sugar. Bring to the boil, turn down the heat and simmer until the sugar has dissolved.

Remove from the heat, cool then decant into a bottle and chill for several hours before serving.


 


Alternate Kisel recipe from www.ehow.com

Things You’ll Need:
1 quart of berries: strawberries, raspberries, blackberries, or mixed
1 cup of sugar
6 tbsp. of potato starch
Step 1:
Wash and dry the berries, and then puree them.

Step 2:
Separate the juice and the pulp: filter the juice into a bowl, and the pulp into a saucepan.

Step 3:
Add 1 1/2 quarts of water to the saucepan, and 4/5 of a cup of sugar. Stir and heat until the berries are soft (which should take about 5 minutes), or until the water reaches a boil.

Step 4:
Meanwhile, stir the potato starch into the bowl of juice. When the berries soften, or when the pulp reaches a boil, add the bowl of starch juice, and stir over low heat. Turn off the heat once the mixture has adequately thickened, or when it returns to a boil.

Step 5:
Remove and chill. Pour it into desert bowls, or glasses.

Step 6:
Sprinkle 1-2 tbsp. of sugar over the kisel. Refrigerate for 1 hour and serve


Here is an example using Kisel as a topping for cheesecake:



Offline mendeleyev

  • Member
  • *
  • Posts: 12849
  • Country: us
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 20+
Re: Desserts and Speciality Foods
« Reply #13 on: April 13, 2008, 03:54:36 PM »
"Tvorog" Russian Curd Cheese

 
Ingredients:
1 litre 'Family' milk.
150g pottle Greek-style yoghurt.


Preparation
Combine the milk with the yoghurt in a lidded container, such as an ice cream container or yoghurt maker. Stand in a very warm place until the mixture resembles yoghurt. A yoghurt maker is ideal for this part of the process.

The temperature and length of time to form the yoghurt stage will effect the taste. Tvorog should have a 'bite' to it, but if you keep it too long at this stage it can become bitter.

Reserve around half a cup of the yoghurt mix and keep in the fridge to start your next batch of tvorog.

Tip the remainder of the mix into a saucepan and place on the stove at a low temperature. Allow the mix to come to a gentle bubble, do not stir.

Leave the saucepan on the element until the mixture separates into curds, resembling the texture of cottage cheese, and the yellow watery whey. Turn off the heat and leave to cool.

Line a colander with 3 layers of muslin. Place the colander into a larger bowl or in the sink. Pour the mixture from the saucepan into the muslin and allow the whey to drain out.

When most of the liquid has drained out, draw the ends of the muslin together at the top and secure with a rubber band or knot to form a bag. Hang the muslin bag over a tap to drain thoroughly. The tvorog should be very dry - much drier than cottage cheese.

Remove the tvorog from the muslin and store in a container in the fridge.

Makes around 250g of tvorog. To make more just double the amount of ingredients




Excellent addition from our contributor Rasputin:
This the way that my wife makes our tvorog.

The first step is making some kefir. We have a special bacterial culture that we keep in netting. We bring milk to a boil, let it cool for a few hours (until it is room temperature) and then put kefir bacterial culture in the milk. In a day (two maximum) the kefir is ready and put into the fridge.

When we have some extra kefir (2 litres) we mix this kefir with 1.5 litres of milk. We put it on the stove at minimum for a few hours until the tvorog has separated from the whey. The tvorog is then drained (as you indicated) and refrigerated.

Offline mendeleyev

  • Member
  • *
  • Posts: 12849
  • Country: us
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 20+
Re: Desserts-Torts-Compotes-etc
« Reply #14 on: April 13, 2008, 03:58:27 PM »
French Toast with Jam Filling

Even before the French invaded Russia, French was the second language of the aristoratic upper class Russians.   It was the language of culture and nobility.

 
Ingredients:
1 loaf French bread.
2 large eggs or 3 small.
2 cups milk.
1/2 cup berry fruit jam.
50g butter.
Icing sugar for serving.


Preparation
Cut the French bread into large diagonal wedges about 1cm wide. Spread one side with jam and cover with another slice to form a sandwich.

In a large flat dish, beat together the eggs and milk.

Soak the french bread in the milk and egg on both sides until all the liquid has been absorbed.

Melt the butter in a large frying pan and fry the bread until lightly golden on each side.

Serving:
Serve the toast hot from the pan, sprinkled with icing sugar.

 

Online bgreed

  • Member
  • Posts: 335
  • Country: us
  • Gender: Male
  • Spouses Country: Ukraine
  • Status: Married
  • Trips: 5-10
Re: Desserts and Speciality Foods
« Reply #15 on: April 13, 2008, 04:19:09 PM »
Jim,
In the "Kisel" recipe when do you add the wine?  And is it the super sweet stuff from Russia or can you use something a little more western?

Offline mendeleyev

  • Member
  • *
  • Posts: 12849
  • Country: us
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 20+
Re: Desserts and Speciality Foods
« Reply #16 on: April 13, 2008, 05:54:35 PM »
Greg, sorry that the instructions were not that clear.  I've gone back and edited that recipe to indicate when the wine is added. 

By the way, the wine is optional.  My MIL adds it for a richer flavour.  This is going to be more of a compote than a complete liquid, the first photo doesn't show that it's kind of a 'jello' texture.  But that is what makes it good!

I also added an alternate recipe and as you can see the alternate recipe keeps more of the fruit intact as a topping. 

Both methods have a delicious result!

Offline Rasputin

  • Member
  • *
  • Posts: 5628
  • Country: ca
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 10-20
Re: Desserts and Speciality Foods
« Reply #17 on: April 13, 2008, 07:32:28 PM »
"Tvorog" Russian Curd Cheese

 
Ingredients:
1 litre 'Family' milk.
150g pottle Greek-style yoghurt.


Preparation
Combine the milk with the yoghurt in a lidded container, such as an ice cream container or yoghurt maker. Stand in a very warm place until the mixture resembles yoghurt. A yoghurt maker is ideal for this part of the process.

The temperature and length of time to form the yoghurt stage will effect the taste. Tvorog should have a 'bite' to it, but if you keep it too long at this stage it can become bitter.

Reserve around half a cup of the yoghurt mix and keep in the fridge to start your next batch of tvorog.

Hi Mendeleyev,

What is pottle Greek-style yoghurt?

This the way that my wife makes our tvorog.

The first step is making some kefir. We have a special bacterial culture that we keep in netting. We bring milk to a boil, let it cool for a few hours (until it is room temperature) and then put kefir bacterial culture in the milk. In a day (two maximum) the kefir is ready and put into the fridge.

When we have some extra kefir (2 litres) we mix this kefir with 1.5 litres of milk. We put it on the stove at minimum for a few hours until the tvorog has separated from the whey. The tvorog is then drained (as you indicated) and refrigerated.
"Seems I live in Russia Rasputin visited" - Millaa
"So do I" - Molly35ru

Offline mendeleyev

  • Member
  • *
  • Posts: 12849
  • Country: us
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 20+
Re: Desserts and Speciality Foods
« Reply #18 on: April 13, 2008, 07:48:33 PM »
Misha,
You hit the nail on the head.  That special bacteria culture that your wife keeps active in the fridge makes this ingredient unnecessary.

Greek yogurt is not only very thick and creamy (unlike American yogurt) but it is brimming with active bacteria cultures which are necessary to make this recipe.

A pottle is an old English liquid measurement of 1.9 liters.  This recipe asks for 150g so I'm guessing that Greek families may keep this stored in the fridge to use for things....just like your wife has her cultures.

For households who don't keep active cultures like your wife, here are some places to buy Greek Yogurt:
http://www.sunvalley-dairy.com/wheretobuy.html

Offline mendeleyev

  • Member
  • *
  • Posts: 12849
  • Country: us
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 20+
Re: Desserts and Speciality Foods
« Reply #19 on: April 13, 2008, 07:53:19 PM »
Melon and Walnut Compote

 
Ingredients:
2 small honeydew or rockmelons, seeded and cubed.
350ml honey.
350g walnuts chopped.


Preparation
Place the melon cubes, with any juice in a bowl. Add the honey and toss lightly to coat. Stir in the walnuts.
Let it cool in the refrigerator just for a few minutes.
Place in individual bowls and serve.

This one is really more of a chilled salad than a compote which is cooked down.

Offline mendeleyev

  • Member
  • *
  • Posts: 12849
  • Country: us
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 20+
Re: Desserts and Speciality Foods
« Reply #20 on: April 13, 2008, 07:56:44 PM »
Baked Lemon Pudding

My experience has been that Russians and Ukrainians LOVE anything with lemon in it!  Including this baked lemon pudding.
 
Ingredients:
300g homemade tvorog, (ricotta cheese or quark can also be used but it must be well drained and dry).
Juice of 1 lemon.
Zest of 1 lemon.
2 eggs.
100g sugar.


Preparation
Preheat the oven to 200 degrees C.

Separate the egg yolks from the whites, and beat the whites until fluffy. Blend in the tvorog, lemon zest and juice, and sugar to taste.

Pour the mixture into a small- medium sized greased ceramic baking dish.

Bake for 20 minutes.

Serve drizzled with a sauce made from the juice of one orange and a teaspoon or two of honey, warmed together.




 

Offline mendeleyev

  • Member
  • *
  • Posts: 12849
  • Country: us
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 20+
Re: Desserts and Speciality Foods
« Reply #21 on: April 13, 2008, 08:00:10 PM »
Plum and Almond Tart

 
Ingredients

Base
1 1/2 cups plain flour.
100gms chilled butter.
4 tbsp sour cream.


Topping
50gms softened butter.
1/4 cup caster sugar plus 2 tbsp for sprinkling on top.
2 eggs, beaten.
1 cup (115g or 4 oz) ground almonds.
6 large plums.
1/2 cup plum jam.
4 tbsp flaked almonds.




Sift the flour into a mixing bowl. Cut in the butter and rub with your fingers until the mixture resembles fine breadcrumbs. If the mixture is too buttery, add some more sifted flour and continue to mix with your fingers until it does resemble breadcrumbs.

Stir in the sour cream and mix to form a soft dough. Wrap the dough in cling film and chill for 30 minutes.


Topping
Cream the butter and sugar until light and fluffy. Add in the beaten eggs alternatively with the ground almonds.

Preheat the oven to 200°C.

Roll out the chilled pastry on a lightly floured surface to a shape 30cms round. Place onto a lightly greased baking tray.

Spread the almond mixture over the base, leaving a 4cm border. Cut each plum into quarters (or halves if using small plums), remove the stone and arrange the pieces on top of the almond topping. Turn in the border of the base.

Bake the tart for 30-40 minutes or until browned.

Warm the plum jam and put through a sieve to remove any large chunks of fruit. Brush over the top of the tart to make a glaze. Sprinkle over the flaked almonds on top.

Serve with home made custard or a few dollops of cream.

 

Offline mendeleyev

  • Member
  • *
  • Posts: 12849
  • Country: us
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 20+
Re: Desserts-Torts-Compotes-etc
« Reply #22 on: April 13, 2008, 08:07:51 PM »
Napoleon Tort (Tort 'Napoleon')

 
Ingredients
Pastry Layers
4 tbsp butter.
1 tbsp sugar.
2 egg whites stiffly beaten.
1 cup sour cream.
1 tbsp vodka.
pinch of salt.
2 cups flour (approximately).

Custard Filling
10 egg yolks.
1 egg white.
2 1/2 cups sugar.
6 tbsp flour.
6 cups milk.
1 tbsp vanilla essence.
250gm butter.


Pastry Layers
Beat butter and sugar together until creamy. Fold in stiffly beaten egg whites, sour cream and vodka. Add salt and fold in flour a spoonful at a time until the dough is soft and pliable. Chill for an hour or two to make it easier to roll out.

Butter an baking tray and dust with flour. Divide the cake dough into 12. Set the oven to heat to 190 degrees C.

Roll or press out each portion to an 8 inch circle on the baking form making each circle is of even thickness as thin areas will cook quicker and may stick to the tray before the rest of the dough is cooked.

Bake each layer until golden brown, approximately 6-10 minutes. If dough blisters as it cooks, puncture blisters with a fork. As each layer is cooked, remove from the tray and set aside to cool.

Custard Filling
Pour the milk into a large saucepan and heat on the stove without boiling.

Beating the egg yolks, egg white and sugar until creamy. Mix well with the flour. Pour this mixture into the saucepan of milk and continue stirring until thick and creamy. Add the vanilla and butter and stir until smooth. Remove from the heat and set aside to cool. Stir frequently as the mixture cools.

Cooks Tip
To prevent the custard catching on the bottom of the pot use a SimmerMat, but be sure to turn the heat down to low before using, and follow the manufacturers instructions.

Preparation and Serving
Place one layer of the cooked dough in the bottom of an 8 inch spring form cake tin and cover evenly with a layer of filling. Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 11th pastry layer. Crumble the remaining pastry layer on the top.

Refrigerate for 5-6 hours. The flavour improves after 12 hours of refrigeration when the custard takes on a stronger caramel flavour.

When ready to serve, carefully remove the cake from the tin. Decorate with chocolate shaving and walnuts or slivered almonds, slice and serve. Goes nicely with a dollop of cream.

The best way to cut the cake and retain the layered shape is to use an electric knife.
 




 

 

Offline mendeleyev

  • Member
  • *
  • Posts: 12849
  • Country: us
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 20+
Re: Desserts-Torts-Compotes-etc
« Reply #23 on: April 19, 2008, 12:24:22 PM »
Sweet Cheese Tartlets
Vatrushki

 
Ingredients:

Filling
50 ml rum.
2 tbsp water.
75g raisins.
500g cottage cheese.
4 eggs.
170gm/12 tbsp sugar.
2 tsp grated lemon rind.
100g clarified butter, melted.
1/4 tsp salt.
4 tbsp flour.

Pastry
1 cup white flour.
1/2 tsp baking powder.
4 tbsp sugar.
pinch of salt.
1 large egg.
6 tbsp sour cream.
65gm/5 tbsp unsalted butter.
 

Method:

Filling
Heat rum and 2 tsp of water in a saucepan over a high heat until almost boiling. Remove from the heat and stir in the raisins. Set aside.

Drain the cottage cheese through muslin over a colander. Leave to drain for 3 hours.

In a food processor or using an electric beater, beat the drained cottage cheese until smooth. Add in the eggs, one at a time, then pour in the sugar and mix until pale in colour. Stir in the grated lemon rind, melted butter, salt and flour - 1 tsp at a time.

Drain the raisins and fold them into the cottage cheese mixture.

Pastry
Sift the flour, baking powder, sugar and salt into a large bowl. Beat the egg and sour cream in a smaller bowl. Make a well in the middle of the dry mixture and pour in the egg combine until the dough forms a ball. Wrap the dough in plastic wrap andd chill for an hour.

Heat the oven to 200º C.

On a well floured surface roll out the dough into a thin layer rectangle. Cut out approximately 16 x 10cm rounds and place each round into a well greased muffin or tartlet tray.

Fill each case with the filling and bake for 15-20 minutes or until golden. Remove from the tray and cool.



About this Recipe:
Vatrushki can also be made with yeast but this yeast-free version comes from Susan Ward's cookbook "Russian Regional Recipes".

Offline mendeleyev

  • Member
  • *
  • Posts: 12849
  • Country: us
  • Gender: Male
  • Spouses Country: Russia
  • Status: Married
  • Trips: 20+
Re: Desserts-Torts-Compotes-etc
« Reply #24 on: April 19, 2008, 12:30:45 PM »
Blini (thin pancakes)     Russian: блин blin, блины (plural)  Ukrainian: млинці, mlyntsi

A Jewish food made popular in Russia and other geographical locations with significant Jewish populations.  Very tasty!  You can put just about anything into Blini--from meat to potatoes to sour cream to fruit to jam.


Ingredients:
1 tsp active dry yeast.
1 cup whole milk.
1/2 cup water.
3 tbsps sugar.
1/2 tsp salt.
50gms butter.
1 egg.
1 and 1/3 cups flour.
1 tsp canola oil.
 


Preparation:
Place the yeast into a large mixing bowl.

Combine half the milk and all the water and heat until lukewarm. Add the liquid to the yeast along with the sugar and salt, and gently mix until dissolved.

Melt the butter and add to the mix. Lightly beat the egg, add to the mix and whisk to combine. Gradually add in the flour, whisking to remove all the lumps. Scrape down any mixture left on the sides of the bowl, cover with cling film and stand in a warm place for 90 minutes.

After one hour, stir the mixture, recover and leave for the remaining 30 minutes.

Heat the rest of the milk until lukewarm and stir into the mixture.

Heat a small heavy-based frying pan on medium heat. Pour in enough mixture to thinly cover the bottom and cook until firm and lightly golden. Flip and repeat on the other side.



Serve
Serve as soon as they are made or stack them together on a plate under a large pot lid to keep them warm and moist until all are cooked and ready to serve.

Serve with sour cream or jam.



Source:  Catherine Cheremeteff Jones' book 'A year of Russian Feasts'


 

 

Registration