By Darra Goldstein
Redesigned with a clean, sleek presentation, the thirtieth anniversary version of this vintage cookbook layers fantastically 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 really indicates the simplest that Russian cooking has to provide. The publication 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 booklet and provides a dozen delectable new recipes, reminiscent of onion dumplings, horseradish vodka, and whipped raspberry mousse.
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Additional resources for A Taste of Russia: A Cookbook of Russia Hospitality
Grease a 9-inch loaf pan and spoon the liver mixture into it. Bake for 45 minutes. Cool the pâté to room temperature, then chill thoroughly before serving. Either turn the pate out onto a plate or spoon it into a bowl. 8 F I RST- C O URS E S ERV I N G S ; M O RE A S A Z A KUSK A 19 A TASTE OF RUSSIA Roast Meat and Herring Soufﬂé Форшмак This is a mixture of minced cooked meats and herring, blended with eggs to make a pudding not unlike a heavy soufﬂé. As so often happens in cross‑lingual borrowings, the German Vorschmack (“foretaste” or “foreboding”) has come to mean “appetizer” in this Russian dish.
Simmer for about 1 hour. 25 A TASTE OF RUSSIA Mushroom Caviar Грибная икра This version of “caviar,” made with ﬁnely chopped mushrooms and sour cream, is hardly inferior to the real thing. Thrifty cooks used to use leftover mushroom trimmings to make this dish, but it tastes even better with fresh caps and stems. Brieﬂy sauté the scallions in the butter. Add the mushrooms and lemon juice. Season to taste. Cook over medium heat, stirring occasionally, for 5 minutes. Remove from the heat and stir in the sour cream and dill.
Arrange the eggs on a platter and mask them with this mixture. Sprinkle the chopped scallion on top. Garnish with a little carrot or pimiento for color. 202) ¼ teaspoon salt 2 tablespoons ﬁnely chopped scallion tops Carrot or pimiento 4 S ERV I N G S 32 THE Z AKUSKA TABLE Mushroom-Stuffed Eggs Яйца, фаршированные грибами Stuffed eggs complement any zakuska table. 28) to smoked ﬁsh and mayonnaise, to glistening grains of caviar. Here, the eggs are stuffed with a savory mixture of minced mushrooms and egg.