White Russian Tiramisu

By Carroll Pellegrinelli

White Russian Tiramisu is made with coffee-flavored liqueur and coffee.

Prep Time: 2 hours, 00 minutes

Ingredients:

• 1/2 cup ground coffee
• 1-3/4 cups cold water
• 1/4 cup Kahlua (coffee-flavored liqueur), divided
• 1/2 cup (3-1/2 ounces) mascarpone cheese
• 8 ounces cream cheese, softened
• 1/3 cup packed brown sugar
• 1/4 cup sugar
• 24 ladyfingers (2- 3ounce packages)
• 2 teaspoons unsweetened cocoa powder, divided

Preparation:

Place ground coffee in coffee filter. Add cold water to coffee maker, and brew to make 1-1/2 cups. Combine brewed coffee and 2 tablespoons liqueur in a shallow dish; allow to cool.

Combine cheeses in a large bowl. Beat at high speed of a mixer until smooth. Add sugars and remaining liqueur, and beat until well-blended.

Split ladyfingers in half lengthwise. Quickly dip 24 ladyfinger halves, flat sides down, into coffee mixture; place, dipped sides down, in the bottom of an 8-inch-square baking dish, slightly overlapping ladyfinger halves. Spread half the cheese mixture over ladyfingers; sprinkle with 1 teaspoon cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture and cocoa.

Place 1 toothpick in each corner and 1 in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture cover with plastic wrap. Chill 2 hours. Be sure to remove toothpicks before serving.


Source
http://baking.about.com/od/tiramisu/r/whiterussian.htm

Russian Fudge

By Carroll Pellegrinelli

This easy fudge recipe for Russian Fudge is made in the microwave.

Prep Time: 25 minutes

Cook Time: 17 minutes

Ingredients:

• 3 cups sugar
• 1/2 of 14 ounce can sweetened condensed milk
• 4 ounces (125 grams) butter
• 1 teaspoon vanilla
• 1/2 cup milk
• 1 tablespoon golden syrup
• pinch salt
• 1 cup chopped and lightly toasted nuts

Preparation:

Place all ingredients except nuts in a very large microwavable bowl. Stir to mix & cook on high for 15 to 17 minutes stirring well every 3 minutes. Remove from oven and beat until thick, approx, 5 minutes. Add nuts and pour into a greased tin, and cut when set. For chocolate fudge: Add 6 ounces chocolate chips with nuts.


Source
http://baking.about.com/od/microwavedesserts/r/russianfudge.htm

Russian Meat Patties

By Linda Larsen

These well seasoned mini meatloaves are rolled in sour cream and breadcrumbs, then browned to crisp, juicy perfection.

Prep Time: 25 minutes

Cook Time: 12 minutes

Ingredients:

• 1/2 cup finely chopped onion
• 1 Tbsp. butter
• 2/3 cup quick oats
• 2/3 cup milk
• 1 lb. ground beef
• 1 lb. ground pork
• 2 eggs, beaten
• 1 tsp. salt
• 1 tsp. dill weed
• 1 tsp. dried thyme leaves
• 10 tsp. butter
• 1 cup sour cream
• 2 cups soft bread crumbs
• 1/4 cup olive oil
• 1/4 cup butter
• 1 cup sour cream

Preparation:

Cook onion in 1 Tbsp. butter until tender. Place in large bowl along with oatmeal and milk. Let stand for 5 minutes. Add ground meats, eggs, salt, dill, thyme, and pepper and mix gently. Form into 10 mini loaves. Push 1 tsp. butter in center of each mini loaf. Chill patties in fridge for 1-2 hours. Then roll each patty in 1 cup sour cream, then in bread crumbs to coat. Heat olive oil and 1/4 cup butter in large skillet and cook the patties until golden brown, about 4 minutes per side. Make sure internal temperature of the patties reaches 160 degrees F. When patties are thoroughly cooked, top each with a spoonful of sour cream, cover pan, and cook 3-4 minutes longer. Serves 8


Source
http://busycooks.about.com/od/groundbeefrecipes/r/russianpatties.htm

Dairy-Free White Russian Cocktail

By Ashley Skabar

This is a delicious dairy-free take on the classic cocktail and prefect for year-round entertaining for the home cook. Of course, if you have a tumbler and prefer using one to prepare your cocktails, just be sure to fill the tumbler with ice first; if you're mixing and then pouring over the ice, as this recipe instructs, make sure that the glasses have plenty of ice to keep your cocktails cold and delicious! I prefer using 6 ounce glasses and sometimes 8 ounce glasses, but I never use bigger; it is a cocktail, after all!

Makes about 12 to 14 servings

Prep Time: 5 minutes

Ingredients:

• 2 cups vodka
• 1 cup Kahlua
• 1 cup dairy-free half-and-half cream, such as Silk
• 1 cup melted dairy-free vanilla ice cream
• Ice, for serving

Preparation:

1. In a blender, process the vodka, kahlua, dairy-free half and half, and melted dairy-free vanilla ice cream. Chill in the freezer for 15 minutes.

2. Fill each glass to the rim with ice, then pour the mixture over the ice. Serve very cold.

Source

http://dairyfreecooking.about.com/od/dessertsbeverages/r/whiterussian.htm

Russian Palace's Vegetable Borscht

From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois

This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

• 1 Tablespoon vegetable oil
• 1-1/2 cups onion, finely chopped (1 large)
• 5 medium beets
• 1/2 cup carrot, chopped (1 small)
• 5 teaspoons tomato paste
• 16 cups chicken stock
• 2 large potatoes
• 1 medium cabbage head
• 1 cup green bell pepper, chopped
• 3 Tablespoons sugar
• 1/3 cup lemon juice, fresh squeezed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 teaspoon fresh dillweed, chopped

Preparation:

Peel and julienne raw beet to yield 4 cups. Peel and cube potatoes to yield 2-1/2 cups. Finely chop cabbage to yield 6 cups.

Heat oil in a large skillet over medium-high heat. Add onion and saute until browned, about 5 to 7 minutes.

Add beets and carrot. Saute, stirring constantly, for 10 minutes.

Stir in tomato paste. Remove from heat and set aside.

In a large stock pot, bring chicken stock to a boil over high heat. Add potato and cook for 3 minutes. Add cabbage and continue boiling for 5 minutes.

Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper. Reduce heat to a simmer and cook for 15 minutes.

Remove from heat. Stir in garlic and dill. Serve hot.

Yield: 12 servings

Recipe Source: Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois
Reprinted with permission.


Source
http://homecooking.about.com/od/soups/r/blss107.htm

Russian Potato Salad

From Executive Chef Andre Guerrero, Linq Restaurant, Los Angeles, California

Beets add the Russian flair to this otherwise traditional potato salad with the addition of carrots and mustard. Make it the day before to let flavors blend, but add the carrots and peas just before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

• 2 pounds white boiling potatoes
• 1/2 pound beets
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup minced red onion
• 1/4 cup sweet pickle relish
• 1/2 cup chopped Italian parsley
• 1 cup mayonnaise
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 Tablespoon Dijon mustard
• 3/4 teaspoon salt
• 1/8 teaspoon freshly-ground white pepper

Preparation:

Note: This potato salad develops better flavor if it stands overnight, but the potatoes and carrots will become colored by the beets so add them just before serving.

Boil the potatoes, beets, and carrots in separate pots until tender. Drain. Peel and dice the potatoes and beets. Place all the vegetables in a large bowl to cool.

Add the celery, red onion, pickle relish, and parsley. Mix.

Combine the mayonnaise, wine vinegar, olive oil, mustard, salt, and pepper. Add to the salad and mix gently with a rubber spatula. Refrigerate the salad for several hours and mix again. The salad tastes best if prepared the night before serving.

Yield: 10 servings

Recipe Source: Executive Chef Andre Guerrero, Linq Restaurant, Los Angeles, California
Reprinted with permission.


Source
http://homecooking.about.com/od/saladrecipes/r/blsalad43.htm

Russian Pierogi Filling

By Barbara Rolek

This pierogi filling uses mushrooms, onions, hard-cooked eggs and cracker crumbs as ingredients.

Here is How to Make Pierogi.

Makes enough Russian Pierogi Filling for 36 pierogi

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 1/4 pound button mushrooms, chopped fine
• 1 large onion, chopped fine
• 2 tablespoons butter
• 1 hard-cooked egg, grated
• 1 cup crushed buttter cracker crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons sour cream

Preparation:

1. Saute mushrooms and onions in butter until tender. Transfer to a medium bowl.
   
   
2. Grate egg into bowl and add cracker crumbs, salt, pepper and garlic powder.
   
   
3. Mix in sour cream to create a thick paste. Refrigerate until ready to use. Drop by tablespoonsful onto pierogi dough of choice.

Source
http://easteuropeanfood.about.com/od/pierogifillings/r/RussianFilling.htm

Russian/Ukrainian Pampushki

By Barbara Rolek

This recipe for pampushki is common in Russia, Ukraine and other parts. Some fry their pampushki, others poach them in stock.

Eastern Europeans love to hide food in other foods as is evident here. The basic premise of these dumplings is a potato ball stuffed with something, usually cheese. The rest is up to the imagination of the cook.

If frying, bread them otherwise they'll fall apart in the hot oil. I like to use feta cheese with dill in mine although farmers cheese and chives are more traditional.

Enjoy these as a main course, side dish, appetizer or snack.

View this larger image.

Makes 12 Pampushki

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients:

• 3/4 pound (about 3 medium) potatoes, peeled and grated
• 1 cup freshly mashed potatoes (about 1 large)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup farmers or feta cheese
• 2 tablespoons snipped fresh chives or dill
• All-purpose flour
• 1 large egg beaten with 1 teaspoon water
• Fine, dry breadcrumbs

Preparation:

1. Squeeze excess water from grated potatoes. Place in a medium bowl with mashed potatoes, salt and pepper, and mix well. Set aside.
   
   
2. In a medium bowl, combine cheese and chives or dill. If using farmers cheese, add 1/4 teaspoon salt. Set aside.
   
   
3. Scoop up an egg-sized portion of potatoes and flatten to a circle in the palm of your hand. Place 2 teaspoons cheese in the middle and fold edges over, pinching to seal. Roll into a ball. Repeat with remaining mixtures.
   
   
4. Dredge balls in flour, then beaten eggs and finally in breadcrumbs. Let balls dry while you heat oil to 340 degrees in a deep fryer or heavy-bottomed saucepan. Fry for 10 minutes to make sure raw potato is cooked.
   
   
5. Drain on paper towels and serve hot.

Note: If poaching dumplings in stock or water instead of deep frying, add 1 tablespoon all-purpose flour and 1 egg to the potato mixture. Gently poach the balls for 20 minutes.

Source
http://easteuropeanfood.about.com/od/starches/r/pampushki.htm

Bef Stroganov

Ingredients
1 tablespoon of powdered mustard
1 tablespoon of sugar, 2 teaspoons of salt
4 to 5 tablespoons of vegetable oil
4 cups of finely sliced yellow onions separated into rings
1 pound of fresh mushrooms, thinly sliced lengthwise
2 pounds of fillet of beef, trimmed of all its fat
1 teaspoon of freshly ground black pepper
1 pint of sour cream


Description
Bef Stroganov, created by a French chef, is a blend of favorite Russian foods ---fine beef, plump mushrooms, yellow onions---served in a spicy sour cream sauce and customarily strewn with crisp straw potatoes. Created in the late 19th Century of a Russian count, bef Stroganov has become one of the famous dishes of this world. The recipe that follows is the classic Russian version. The numerous European and American variations called beef Stroganov do not in any sense reproduce the dish as it originally made.

Method
In a small bowl combine the mustard, 1½ teaspoons of sugar, a pinch of salt and enough hot water (perhaps a tablespoon) to form a thick paste. Let the mustard rest at room temperature for about 15 minutes. Heat 2 tablespoons of the oil in a heavy 10- to 12- inch skillet over high heat until a light haze forms above it. Drop in the onions and mushrooms, cover the pan, and reduce the heat to low. Stirring from time to time, simmer 20 to 30 minutes, or until the vegetables are soft. Drain them in a sieve, discard the liquid and return the mixture to the skillet. With a large, sharp knife cut the fillet across the grain into 1/4 inch-wide rounds. Lay each round on a board and slice them with the grain into 1/4-inch-wide strips. Heat 2 tablespoons of oil in another heavy 10- to 12-inch skillet over high heat until very hot but not smoking.Drop in half the meat and, tossing the strips constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned. With a slotted spoon transfer the meat to the vegetables in the other skillet and fry the remaining meat similarly, adding additional oil if necessary. When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and the mustard paste. Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 teaspoon of sugar and reduce the heat to low. Cover the pan and simmer 2 or 3 minutes, or until the sauce is heated through. Taste for seasoning. To serve the dish, transfer the contents of the pan to a heated serving platter and, if you like, scatter straw potatoes over the top

Source
http://www.russiansabroad.com/Cuisine/Recipe.asp?ComId=262

Forshmak

Ingredients
1/2lb Ground lamb
6oz Salted herring
1/2c Sour cream
3ea Eggs seperated
4T Butter
1ea Onion lg. chopped
3ea Potatos peeled & boiled
1/2t Salt,1/2t Black pepper
2T Parmesan cheese grated fine
2T Bread crumbs


Method
Put 1 qt of milk into a bowl and soak the herring in it overnight.. remove the and pat dry being sure to remove any and all bones. Coaresly chop the herring. Fry the onions in 2 T of butter until golden. Pan fry the ground meats seperately and place into a food processor/blander. Add the onion, herring, & potatos. Chop/blend untilt soooth mixture is formed. Stir in ther sour cream and egg yolks then add the spices. Beat the egg whites until they are stiff but not dry. Preheat the oven to 400 degrees F. & grease a 2 qt. baking dish. Stir in the egg whites and mix until Fold in the egg whites at this point and turn the mixture into the greased baking dish. Sprinkle with the bread crumbs and parmesan cheese, dot with the remaining butter, & then bake for 40 minutes. Serve hot

Source
http://www.russiansabroad.com/Cuisine/Recipe.asp?ComId=253