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

By Darra Goldstein

Redesigned with a clean, glossy presentation, the thirtieth anniversary version of this vintage cookbook layers beautifully reseached recipes with informative essays at the dishes' wealthy ancient 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 really shows the simplest that Russian cooking has to provide. The ebook has been revised and up to date with a brand new preface that considers the adjustments in Russian culinary tradition on the grounds that its unique book and provides a dozen delectable new recipes, comparable to onion dumplings, horseradish vodka, and whipped raspberry mousse.

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Extra info for A Taste of Russia: A Cookbook of Russia Hospitality

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Just before serving, mix together the mayonnaise, sour cream, mustard, lemon juice, salt, pepper and horseradish, blending well. Spread this mixture over the top and sides of the chilled cauliflower, masking it completely. Sprinkle the minced parsley over the top. To serve, cut the cauliflower into wedges with a sharp knife. 6 servings. 37 A TASTE OF RUSSIA Dilled Onions Лук маринованный The perfect complement to a glass of vodka! Place the drained onions in a 1-quart jar. Combine the vinegar, sugar, salt, herbs and spices in a medium saucepan.

Preheat the oven to 350°F. Season the fish with salt and pepper. Lightly grease an ovenproof dish and place the fish in it. Sprinkle the onion, garlic and spices evenly over the fish fillets. Pour the dill brine over all. 16 THE Z AKUSKA TABLE Cold Fish in Aspic Рыба заливная This poached fish in aspic is a mosaic of color and form, as though seen through the surface of a pond. A stunning addition to the zakuska table. Remove the skin, head, tail and bones from the fish. With a fork, gently separate the flesh into fairly large pieces.

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.

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

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