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Easter recipes |
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Grand
mother Kulich
1 c milk,1/2
yeast stick,200 g sugar, 200 g butter, 3 ea eggs.vanilin,
cardamom, nutmeg, salt, white raisins, 4 c flour (more if
needed). |
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Dissolve yeast
and 1 teaspoon sugar in a small quantity of milk. As soon as
the yeast mixture rises, pour in the rest of milk, beat in
eggs and whip carefully. Add sugar with cardamom and nutmeg,
and melted butter. Then pour in flour slowly, stirring
carefully, with no lumps. It the end, stir in raisins. Then
divide dough in loaf cakes, depending on the quantity and
size of molds, and put in. Cover with a clean towel and
leave to rise. If the dough is good, it usually takes 2-3
hours. After that put in a preheated oven and bake on
average heat until light brown. Dont open the oven often;
otherwise Kulich wont be light and fluffy. Check the
readiness with a wooden stick - put it in the Kulich. If the
stick is clean, the cake is ready and can be taken out. |
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Ham baked in
the dough
1 kg pork,
bread kvas, salt, pepper,for the dough:200 g butter, 200 g
sour cream,
400 g flour, salt, 1 egg to brush. |
Soak pork ham
in bread kvas and leave in a cold place for a night. Take
out meat and dry with a paper napkin, sprinkle with salt and
pepper. Mash butter, add sour cream and stir carefully, salt
to taste. Stir in flour. Knead the dough
and leave under the towel to "rest". The dough must be
plastic and pliable. Roll out the dough in a square 0,7 cm
thick to put the pork on. Put the pork in the center and
pinch the opposite edges. Put the ham on a wetted baking
sheet the seam down. Pierce all the surface with a fork.
Brush up with egg. Decorate with different leaves and
flowers made from the rest of dough and then brush with egg
again. Bake in the oven 200 C for 1,5-2 hours. After 30
minutes the dough is golden, but the meat is not ready yet,
so cover the surface of the dough with a wetted sheet of
kraft paper. Wet the paper regularly.
After 1,5 hour of baking pierce the meat with fork, if the
juice is clear, the ham can be served. |
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Cranberry
kisel
Warm or
cold fruit and berry soups are traditional desserts known
in Russia.100 - 200 ml cranberries — fresh or frozen, 300 ml water, 60 ml sugar,
2 tsp cornstarch. |
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Pour water and
cranberries in a small saucepan. Bring mixture to the boil
and cook until berries are softened. This will only take a
couple of minutes.
Strain
mixture through a sieve and pour liquid back in saucepan.
Puree berries by pushing them through a very fine sieve with
a spoon. Add puree into saucepan, along with sugar.
Bring
mixture to the boil and simmer gently for about 5 minutes,
stirring every now and then. Mix cornstarch thoroughly with
a little cold water and pour in the saucepan in a thin
stream, whisking continually. Cook for 1 minute, (or
according to the instructions on the cornstarch package)
stirring with a whisk.
Pour hot
kisel on soup plate(s) and sprinkle a thin layer of
sugar on top, to prevent a crust forming on the surface
while kisel is cooling. Serve kisel warm or
cold, topped with a dollop of whipped cream flavoured with
vanilla sugar. |
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Pasxha
It is a
traditional dish for Easter table. Paskha is a
symbol of God''s grave, made from tvorog as
truncated pyramid. Grind butter
with sugar until white, adding 1 yolk at a time. Grind the
mass until sugar is totally dissolved. Add vanilla or
cardamom (finely ground). You need to put tvorog under
weight for 2 hours, drain through the sieve (never use a
mincer). Drained tvorog is souffle and light. Wash raisins
carefully and dry on the table. Peel almonds and chop finely.
Almonds are peeled easily if they are put in boiling water
for 20-30 minutes. Chop candied peel finely. Mix all
ingredients carefully. Whip up cream and stir in until the
mass is homogeneous. Fill in the baking Easter form (with a
traditional drawing and ornaments). The bottom is covered
with wet gauze. Cover with a plate and put a weight. Keep in
the fridge for 12-24 hours. |
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