Asparagus Juice For Cooking And NutritionAsparagus juice is usually taken in the quantity of asherry-glassful three times a day before meals. Asparagusextract has been used not only to remove water from the body butas a purifier of the blood, to tone up the nervous system and asa...
Determining if a wine is spoiled How to spot a bad wine When a waiter brings the bottle of wine to the table and offersyou the cork, do you sniff it? What do you do with that splashof wine he pours into your glass? Why doesn't he just deliverthe wine you ordered, place...
Enjoy the Fall Harvest with Delicious Squash RecipesAutumn is harvest time. You can certainly enjoy these tasty squash recipes any time of year, but they seem particularly good as the weather cools down and we go back to using our ovens again. Time to cook delicious comfort foods. Either of these...
Regional Cuisine Of China: Szechuan StyleThe Szechuan style of cuisine arose from a culturally distinct area in the central western of part of China, a province known as Sichuan. This area of China came into its own culturally towards the end of the Shang Dynasty, during the 15th century....
Sauces for Quick Gourmet CookingThe saying goes that "The French have a hundred sauces to disguise a few foods - and the Americans have a hundred foods disguised only by white sauce!" It is true that many great gourmet dishes involve a special sauce, which used to take hours to...
Russian Beverages for Russian Brides in the US
Ancient Happy Cherry Honey
Description
Honey beverage was an obligatory drink of the nobility. Monastery honey beverages were known as the most famous. Many tzars sent their cooks to perfect honey cooking skills to monasteries. To improve the taste and colour, they could add fruit juices or berries. Diluted with juice, honey didn't contain any alcohol and was considered as the most splendid vitaminous beverage.
Method
Put honey in enamel pan, add water and boil stirring regularly and taking froth off. Put well washed cherries without bones in the bottle with a narrow neck and pour warm syrup over. Cover bottle with a wet sheet and leave in a warm place for three days to ferment. After that cork the neck with a sackcloth up and put in the cellar. You can taste honey beverage three months later, it will be as better as longer will be season.
Ingredients
- 1 kg honey.
- 2 c water.
- 2 kg cherries.
Apple Cider
Description
Cider is an ancient low alcohol beverage, made from apple juice and sugar. Cider is known for itd tender apple aroma an sour-sweet taste. Any apples, except rotten ones, can be used to make cider.
Method
Wash apples carefully, slice and core them. Coarse in a grinder, put in a container, add sugar (1 kg apple mince - 150 g sugar) and tie up with gauze and leave in a warm place for 2-4 days. Apple mince float to the surface and the juice is on the bottom. Strain the juice and squeeze apple mince. Add more sugar (1 l apple juice - 120 g sugar), cover the container tightly and leave for 15-20 days to ferment. When the fermantation is over, bottle cider and cork up.
Ingredients
Beet Kvas
Description
Interesting recipe for lovers of new taste.
Method
Slice beet and pour over cold water/ Bring to boil and cook on low heat until done. Strain beet water in a jar, add vinegar, and cool down. Then add sugar, yeast and leave to brew. In 24 hours kvas can be served.
Ingredients
- 3 ea beets.
- 3 l water.
- 1 ts yeast.
- 1 ts 9% vinegar.
- 4 tb sugar.
Berry Kisel
Description
Kisel is a fruity, smooth and creamy dessert which is served cold in bowls or, if diluted with milk, served as a delicious drink. Kisel is often made with fresh fruit juice (with or without the pulp) or with milk or almonds.
Method
Hull, wash, and dry the berries. Puree in a blender or food processor, then push through a fine sieve into a bowl, reserving the juice and the pulp. Put the pulp into a 3-quart saucepan, add 1 1/2 quarts of water and all but 1-2 tablespoons of sugar and stir the mixture. Stir the potato starch into the bowl of berry juice. Bring the pulp mixture to a boil and vigorously stir in the starch-juice mixture. Return to a boil and remove from the heat. When cooled somewhat, pour the Kisel into desert bowls or glasses. Sprinkle with the remaining sugar to prevent a skin from forming, then refrigerate for 1 hour.
Kisel could be served as is, or accompanied with glasses of milk or half-and-half.
Ingredients
- 1 quart strawberries, raspberries, or blackberries, or a combination.
- 1 cup sugar.
- 6 tablespoons potato starch.
- 6 cups milk, or half-and-half.
Cherry Nalivka
Description
Nalivka is Russian beverage with alcohol, made from different fruits and berries(apple, pear, apricot, cherry, black current, blueberry, strawberry, cowberry, birdcherry, rowan). It has much common with liqueur, but it is not the same.
Method
Wash cherries very well, dry on the sun for 2 days. Put cherries in a big bottle almost up to the top and fill up with vodka. Let stew for 1-2 months in the room, then filter in small bottles, cork them up. Keep the bottles in the cellar. Sugar on your taste is added before serving.
Ingredients
Cherry-Lemo
pasteurized milk.
salt to taste. Cranberry Kisel
Description
Kisel is sweet dense beverage made from berry or fruit juices with sugar and starch. Kisel is very useful for kids and adults as well.
Method
Wash cranberries carefully,squeeze the juice and put it in the fridge. Pour over squeezed berries hot water and bring to boil on a low heat. After that drain through the sieve. Add sugar and bring to boil. Dissolve starch in cold boiled water and pour in stirring regularly, bring to boil. Take from the heat and add cranberry juice stir thoroughly.
Ingredients
- 1 l water.
- 1 c cranberries.
- 3/4 c sugar.
- 3 tb starch.
Dried Fruit Compote
Description
This is one of the favorite wintertime desserts in Russia. Dried fruit contains a lot of vitamins that are so necessary in cold winters.
Method
In a nonreactive saucepan, combine the dried fruit and water and bring to a boil over medium heat. Add the honey, sugar, and stir until the sugar and honey are dissolved, about 2 to 3 minutes. Scrape the seeds from the vanilla bean into compote and then add the bean. Reduce the heat to low and simmer, covered, for 1 ? hours. Add the lemon juice. Refrigerate before serving.
Ingredients
- 1 1/2 pounds mixed dried fruit compote.
- 5 cups water.
- 2 tablespoons honey.
- 3 tablespoons sugar.
- 1 small vanilla bean.
- 2 tablespoons fresh lemon juice.
Fruits and Nuts in Cognac
Description
This drink will be not only a delicious dessert on the holiday table, but also an excellent gift if you pour the cognac in a beautiful bottle.
Method
Put all the ingredients in a glass bottle and pour over cognac. Cover tightly and leave in a dark place for 3 weeks.
Ingredients
- 250 g dried figs.
- 125 g dried dates boneless.
- 125 g walnuts.
- a pinch of cinnamon.
- 1 ts vanilla.
- 4 ea cardamom seeds.
- 1/2 ea lemon peel.
- 50 g sugar.
- 0,75 l cognac.
Gogol-Mogol
Description
Mysteriously named Gogol’-Mogol’ is a deliciously rich and sweet dessert reminiscent of eggnog, made of raw egg yolks beaten with sugar, lemon juice, and cognac. It’s considered the best remedy for a singer’s sore throat. Without cognac, it can be served to children.
Method
Combine raw egg yolks and sugar in the bowl of an electric mixer and beat at low speed for 1 minute. With a rubber spatula, scrape up any sugar that may have stuck to the bottom of the bowl. Beat for 10 seconds more, gradually turning to maximum speed, then beat for 3-4 minutes, or until the mixture is pale yellow and thick. Add the brandy, liqueur, lemon juice, and grated rind of 2 lemons, and beat at maximum speed for 4 minutes, or until the mixture is very thick. Refrigerate for 30 minutes or more, up to 2-3 hours.
Ingredients
- 12 egg yolks, raw.
- 9 tablespoons sugar.
- 2 tablespoons brandy.
- 2 teaspoons orange liqueur.
- 2 tablespoons freshly squeezed lemon juice (optional).
Kumis
Description
Kumis, favorite Kazakh drink is a milk product from mare (cow) milk, considered restorative and tonic.
Method
Bring to boil milk, water and sugar, then coll down. Add kefir or clabber and leave in a room until it is sour. After that add yeast and leave until fermentation. Mix carefully, strain and bottle. When kumis bubbles, it is ready to be served.
Ingredients
- 1 l milk.
- 1 c water.
- 3 tb sugar.
- 2 tb kefir or clabber.
- 5 g dry yeast.
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