125th Anniversary Recipe Website

The Stratford Library 125th Anniversary Committee has created a Stratford Library recipe site. We’d love to receive your family recipes so that everyone in Stratford can enjoy them. Honor a relative or a friend by sharing your recipe’s history so your memories will live on in our town. You can submit your recipes here!

Recipes by Category:

  •  

    Sweet Russian pastries (Vatrushka)

    Flora S.
    Course Dessert, Snack

    Ingredients
      

    Dough:

    • 1 ½ .25 ounce packages active dry yeast
    • 1 pinch white sugar
    • ½ cup lukewarm milk
    • 2 cups all-purpose flour
    • ¼ cup unsalted butter melted
    • 1 pinch salt
    • 1 teaspoon vanilla extract
    • 1 egg
    • 2 tablespoons white sugar
    • 1 teaspoon vegetable oil

    Filling:

    • 2 cups farmer's cheese
    • 1 egg
    • 2 tablespoons white sugar
    • 2 tablespoons sour cream
    • 1 teaspoon vanilla extract
    • 1 egg yolk beaten

    Instructions
     

    • Dissolve yeast and 1 pinch sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
    • Sift flour into a large bowl; make a well in the centre. Add yeast mixture, butter, salt, 1 teaspoon vanilla extract, egg, and 2 tablespoons sugar. Mix gently until a dough forms.
    • Transfer to a floured surface and knead until dough becomes pliable and is no longer sticky, about 5 minutes. Transfer to a greased bowl. Cover bowl with a damp kitchen towel and leave in a warm place until doubled, 1 1/2 to 2 hours. Punch down dough, cover, and leave until doubled again, about 1 hour.
    • Grease a baking sheet with oil.
    • Divide dough into 4 equal parts. Cut each part into 3 equal pieces. Roll each piece of dough into a ball and arrange on the prepared baking sheet. Flatten each piece lightly and let rise for 20 minutes.
    • Combine farmer's cheese, egg, 2 tablespoons sugar, sour cream, and 1 teaspoon vanilla extract in a bowl for the filling.
    • Use a water glass to press an indention for the filling in the center of each dough piece. Spoon filling into the indention and brush with egg yolk. Repeat with remaining dough pieces and filling. Cover and let rise for 20 to 25 minutes.
    • Preheat oven to 400 degrees F (200 degrees C).
    • Bake in the preheated oven until golden, 15 to 20 minutes.
    Continue reading →
  •  

    Sweet Cream Cheese Noodle Kugel

    Shelley H.
    Course Dessert

    Ingredients
      

    • 8 oz wide egg noodles
    • 2 cups sour cream
    • 8 oz cottage cheese
    • ½ cup sugar
    • ½ tsp salt
    • 4 large eggs
    • ½ cup melted butter
    • ¾ cup golden raisen
    • 2 tsp cinnamon
    • 1 tbsp sugar

    Instructions
     

    • Preheat oven to 350 degrees with oven rack in middle position. Butter a 13 x 9 inch baking dish.
    • Cook egg noodles until tender; about 6-7 minutes; drain and set aside
    • Place sour cream, cream cheese, cottage cheese, 1/2 cup sugar and salt in bowl and mix until blended.
    • Add the eggs and butter and mix until blended.
    • Pour the cream cheese mixture over the noodles in a large bowl then add the raisins and toss all together.
    • Spread evenly into prepared pan. In a small bowl combine 1 tablespoon sugar and cinnamon and sprinkle on top.
    • Bake until the top is crisp and the center is firm and risen; tester should come out dry.
    • Cool at least 30 minutes before serving.
    Continue reading →
  • Stuffed Salmon

    Samantha P.
    It is delicious! I found the recipe online and tried it (slightly modified), everyone loved it and I felt like a real chef!!

    Ingredients
      

    • 4 6 oz Salmon Fillets skin on or off
    • ½ cup reduced fat Cream Cheese
    • ¼ cup finely grated Parmesan Cheese
    • 5 oz Spinach
    • 1 clove Garlic (minced)
    • Pinch of Red Pepper Flakes
    • ½ tsp Black Pepper
    • ¾ tsp Kosher Salt

    Instructions
     

    • Preheat oven to 425 degrees F, line a large baking sheet with Parchment Paper.
    • Heat 2 teaspoons of EVOO in a skillet on med-high heat.
    • Add in spinach and stir until it begins to wilt.
    • Stir in the garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes, and let cook for 30 seconds.
    • Remove skillet from heat, add in cream cheese and parmesan cheese - keep stirring until completely incorporated into the spinach and the mixture is creamy.
    • Make a pocket in each salmon fillet, by making a small cut in the center - don't cut all way through.
    • Place the fillets on the baking sheet and stuff the spinach-cheese mixture inside each fillet. Season each fillet with EVOO, salt, and pepper.
    • Bake at 425 degrees F for 10-15 minutes or until the salmon is cooked through.
    Continue reading →
  • Stuffed pike

    Flora S.

    Ingredients
      

    • 3 pieces Pike
    • 300 grams Pork
    • 3 Onions
    • 2 Carrots
    • 2 lofts Bread

    Instructions
     

    • The fish is cleaned and gutted.
    • Scissors and a knife to remove the bones and fillet, without damaging the skin.
    • Pork meat, onions and carrots grind in a meat grinder, and the fish fillet I milled two times.
    • Bread soaked in milk to add to the mince, season with salt and pepper, spices to taste.
    • Cooked stuffing to fill the inside of the fish. Sew the belly.
    • Put the fish on a baking sheet greased with vegetable oil. I put the fish in "vegetable cushion" of chopped onions and carrots.
    • Bake in the oven at 200 degrees for about an hour.
    • Optionally, you can grease the fish with sour cream or mayonnaise.
    • Baked and cooled down the pike I cut and laid out on a platter.
    • Decorate to your taste and look!The thread is very well stretched from the fish without damaging it!
    Continue reading →
  •  

    Stuffed Grapes Leaves (Dolma)

    Flora S.

    Ingredients
      

    • 3 tbs butter
    • 1 cup onion finely chopped
    • 1 tbs coriander finely chopped
    • 2 tbs fresh dill
    • ¼ cup fresh peas
    • black pepper
    • 28 pickled grapes leaves
    • 1 cup chicken stock
    • ½ cup long-grain white rice
    • 300 g lean lamb ground
    • 2 l plain yogurt
    • 1 tbs cinnamon

    Instructions
     

    • Melt the butter in a skillet set over moderate heat. Add the onions, lower the heat and cook, stirring frequently, for 5 minutes, or until they are lightly colored.
    • Transfer them to a large bowl. Bring 2 c water to a boil in a saucepan set over high heat.
    • Stir in the rice, lower the heat and cook uncovered for 8 minutes, then drain through a sieve. Stir the rice, lamb, coriander, dill, peas, salt and pepper into the onions and stir all the ingredients together lightly but thoroughly.
    • Taste for seasoning. Bring 4 c water to a boil in a saucepan and drop in the grape leaves. Boil for 3 to 4 minutes, uncovered, then drain. Flatten them out.
    • Put each leaf the inner side up. Place 1 tb stuffing in the center of each leaf.
    • Roll leaves, covering stuffing from sides like an envelope.
    • Arrange the rolls, seam-side down, in a pan just large enough to hold them in one layer.
    • Pack them in side by side so that they retain their shape while cooking.
    • Pour in the chicken stock and bring to a boil.
    • Cover the casserole tightly, lower the heat, and stew for about 45 minutes.
    • Serve the grapes rolls with a bowl of yogurt sprinkled with cinnamon.
    Continue reading →
  • Stuffed Chicken

    Flora S.

    Ingredients
      

    • 1 average chicken
    • 1 lb vegetable mixture cooked rice, pea and corn
    • ½ cup sour cream
    • salt
    • spices

    Instructions
     

    • Wash chicken carefully and rub with salt (inside and outside).
    • Stuff the chicken inside with the vegetable mixture tightly.
    • Sew up and rub with any spices to your taste.
    • Spread sour cream over the chicken and put in a pan.
    • Preheat oven to average heat. Put the chicken in the oven.
    • Cook at average heat for 1 hour, spread more sour cream if needed (I usually do it 2-3 times).
    • The chicken should be golden when cooked. Take out the chicken from the oven and pull out the thread.
    • Serve hot with red wine.
    Continue reading →
  • Stuffed Cabbage Rolls (Golubtsi)

    Flora S.

    Ingredients
      

    • 1 cup water
    • 1 cup uncooked white rice
    • 8 cabbage leaves
    • 1 pound lean ground beef
    • ¼ cup chopped onion
    • 1 egg slightly beaten
    • 1 teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 10.75 ounce can condensed tomato soup

    Instructions
     

    • In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
    • Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
    • In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
    • Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
    • In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
    Continue reading →
  • Spinach Strudel

    Flora S.

    Ingredients
      

    • 1 10 ounce package frozen chopped spinach, thawed and drained
    • 1 cup grated Parmesan cheese
    • ½ cup cottage cheese
    • ½ cup sour cream
    • 2 shallots minced
    • 1 egg
    • 2 cloves garlic minced
    • 1 teaspoon salt
    • ground black pepper to taste
    • 1 pinch ground nutmeg or to taste
    • 1 17.5 ounce package frozen puff pastry, thawed
    • 1 egg

    Instructions
     

    • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
    • Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
    • Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
    • Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
    • Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
    • Bake in the preheated oven until the strudel is golden brown, about 30 minutes.
    Continue reading →
  • Spinach Salad Korean

    Marie O.
    It's different

    Ingredients
      

    • 1 cup salad oil
    • ¼ - ½ cup sugar
    • ½ tsp salt
    • cup ketchup
    • ¼ cup vinegar
    • 1 medium onion grated
    • 2 tsp Worcestershire sauce
    • 1 lb bag fresh spinach
    • 1 small can water chestnuts
    • 5 strips bacon or bacon bits
    • 1 No.2 can bean sprouts
    • 2 hard-boiled eggs optional

    Instructions
     

    • Make dressing a day ahead of time. Chill overnight. Sufficient for 2 pounds spinach.
    • Wash spinach, tear ito pieces and discard stems.
    • Toss spinach with sliced water chestnuts and well drained bean sprouts.
    • Just before serving, add eggs and crumbled bacon. Toss.
    • Pour dressing over top and toss again. Enjoy!
    Continue reading →
  • Sour schi

    Flora S.

    Ingredients
      

    • 2 cups Russian pickled cabbage kvashenaja kapusta; (available in Russian stores), drained, juice reserved
    • 1-1/2 lb beef short ribs*
    • 1 slice smoked bacon about 3 oz.
    • 4-5 dry shiitake mushrooms
    • 1 cup wild mushrooms such as borowiks, porcini, chanterelles, or shiitakes, sliced
    • 1 large onion chopped
    • 1 small onion whole, peeled
    • 1 medium carrot julienned
    • 1 small carrot whole, peeled
    • 4-5 parsley stalks
    • 2 stalks celery
    • 2 bay leaves
    • 1 tbsp black peppercorns
    • 1 tbsp all-purpose flour
    • 1 tbsp butter
    • 1 tbsp minced dill
    • vegetable oil
    • sour cream
    • salt and freshly ground black pepper to taste

    Instructions
     

    • Bring 8 cups of water to a boil. Add short ribs to the pot. Add a pinch of salt. Reduce the heat and let simmer, uncovered, for 30 minutes.
    • Remove the scum. Add smoked bacon, small onion, small carrot, celery, bay leaves, peppercorns, parlsey stalks and dry mushrooms.
    • Cover and keep at a bare simmer for 1-1/2 hours. Remove the short ribs and set aside.
    • Strain the stock through multi-layered cheese cloth and discard the solids. Strain fat from the top. (The stock can be prepared a day ahead and refrigerated, which makes fat removal easier.)
    • Bring the strained stock to a simmer. Reserve approximately 2 cups of stock and set aside. Saute chopped onions and julienned carrots in vegetable oil until translucent, about 10 minutes.
    • Add pickled cabbage, stir, and saute, covered, for 10 more minutes.
    • Add to the stock in the pot along with reserved cabbage juice.
    • Add mushrooms and let simmer, covered, for 15 minutes.
    • Warm butter over medium heat and quickly sift in the flour. Cook, stirring constantly, until the mixture (roux) is dark blond in color.
    • Add reserved stock in a thin stream, whisking vigorously.
    • Whisk the resulting sauce into the soup. Adjust the salt and season generously with pepper.
    • Return the short ribs to the soup and let warm through for 5 minutes.
    • Stir in dill just before serving.
    • Serve with sour cream on the side.

    Notes

    *Oxtails are also a good choice of meat, but they require longer cooking."
    Continue reading →
  • Soft Molasses Cookies

    Sheri S.
    This is a Christmas cookie recipe from my Great Aunt Emily. We know it's a really old recipe, because it originally called for lard!
    Course Dessert

    Ingredients
      

    • 1 cup shortening originally lard , melted
    • 1 cup hot water
    • 1 cup molasses
    • 1 cup sugar
    • 1 tsp salt
    • 1 tsp ginger
    • 2 tsp cinnamon
    • 2 tsp baking soda
    • 5 cups flour

    Instructions
     

    • Sift together flour, salt, ginger, cinnamon and baking soda.
    • Combine melted shortening (or lard), hot water, molasses and sugar.
    • Slowly add dry ingredients into the wet ingredients. Mix until blended
    • Cover and refrigerate dough for at least 1 hour.
    • Roll out 1/4 "" thick slices on a floured surface and cut with cookie cutters.
    • Place on greased pan or parchment paper and bake at 375 degrees for 10-12 mins.

    Notes

    Careful not to overbake!
    Continue reading →
  • Smith Family Favorite Pumpkin Bread

    Kara M.
    I don't know the origin of this recipe but my mom would make it every Thanksgiving and Christmas. It's a family favorite that my sisters and I continue making every year for our own families."
    Course Dessert

    Ingredients
      

    • 3 cups sugar
    • 1 cup vegetable oil
    • 4 eggs beaten
    • 1 can pumpkin
    • cups water
    • 3.5 cups flour
    • 2 tsps baking soda
    • 1 tsp baking powder
    • 2 tsps salt
    • 1 tsp nutmeg
    • 1 tsp allspice
    • 1 tsp cinnamon
    • ½ tsp ground cloves

    Instructions
     

    • Cream sugar and oil together. Add eggs and pumpkin. Mix well.
    • In a separate bowl, sift together dry ingredients.
    • Slowly add dry ingredients to pumpkin mixture, alternating with water, mixing in between.
    • Pour into two well greased and floured 9x5 loaf pans.
    • Bake at 350 degrees for about an hour until the middle is fully baked (time seems to vary so I start checking it around 45 minutes).
    • Let stand for 10 minutes. Remove from pans and let cool.
    • Makes 2 loaves
    Continue reading →
  • Smoked Fish Dip

    Flora S.

    Ingredients
      

    • 2 cups flaked smoked whitefish
    • 2 tablespoons fat-free mayonnaise
    • 4 tablespoons fat-free sour cream
    • 1 pinch Old Bay tm Seasoning
    • 4 drops hot pepper sauce or to taste
    • 3 drops Worcestershire sauce or to taste
    • 3 drops liquid smoke flavoring Optional
    • cracked black pepper to taste

    Instructions
     

    • Place whitefish, mayonnaise, and sour cream in the bowl of a food processor.
    • Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper.
    • Blend all ingredients until consistency reaches a spread.
    Continue reading →
  • Simple Citrus and Fennel Summer Salad

    Carrie M.
    I love easy summer salads and this one is so good with the citrus and the crispy fennel.
    Course Salad

    Ingredients
      

    • 1 fennel bulb sliced thinly
    • 2 large grapefruit
    • 1 lemon
    • olive oil
    • salt and pepper
    • mint sprigs optional

    Instructions
     

    • Slice fennel and put into salad bowl. Slice off rind and segment grapefruit.
    • Add slices to bowl. Save pulp for dressing. In a small bowl, squeeze excess grapefruit juice, juice of a lemon, add olive oil, (about 1 TBSP depending on amount of juice) salt and pepper.
    • Toss in dressing and add mint if available/desired.
    Continue reading →
  • Shish Kebab (Shashlyk)

    Floral S.

    Ingredients
      

    • 6 lb lamb chuck
    • 1 lb onion
    • bay leaf
    • pepper peas
    • salt
    • greens
    • white table wine

    Instructions
     

    • Cut meat into large cubes 5x3x2 cm.
    • Peel onion and dice it finely. Put in a large pan a layer of meat, cover with onion, and add 2 bay leaves, 5 pepper peas, sprinkle salt. Repeat these layers until meat is out.
    • Top with onion. Pour over a cup of cold water. Cover and put a weight on the top for 4-5 hours.
    • Thread lamb onto flat metal skewers tightly.
    • Put skewers over well-heated brazier with charcoals (the distance between meat and coals is about 12-13 cm). The skewers must lie very tightly.
    • Grill until golden but still juicy.
    • Sprinkle with wine or water if it is too hot during grilling.

    Notes

    A real shashlyk must not be marinated in acid liquids.
    Continue reading →
  • Shabbat Fish

    Flora S.

    Ingredients
      

    • 1 red bell pepper cut into thin strips
    • 3 to matoes sliced
    • 6 6 ounce tilapia fillets
    • 2 tablespoons paprika
    • 1 tablespoon chicken bouillon granules
    • 1 teaspoon cayenne pepper
    • salt and pepper to taste
    • ¼ cup olive oil
    • 1 cup water
    • ¼ cup chopped fresh parsley

    Instructions
     

    • Preheat an oven to 200 degrees F.
    • Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
    • Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
    • Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.
    Continue reading →
  • Sandwich with boiled Tongue

    Flora S.

    Ingredients
      

    • 1 lb boiled tongue veal/pork, tender and juicy
    • 1 carrot
    • 1 onion
    • 10 oz white bread
    • green parsley

    Instructions
     

    • Wash tongue very well, put in a pan and pour over hot water just to cover it.
    • Bring to boil and reduce the heat and cook on low heat (veal tongue is cooked for 3-4 hours, pork tongue - for 2 hours).
    • 1 hour before the tongue is cooked, add carrot and onion, spices and salt.
    • Take out the tongue from the broth and take off the skin by running cold water. Then put in the broth to warm up and then cool down.
    • Wipe dry and cut finely crosswise.
    • Put on bread slices and decorate with green parsley.
    Continue reading →
  • Russian Zharkoye

    Flora S.

    Ingredients
      

    • ½ lb beef
    • 5 potatoes
    • 1 onion
    • 2 tbsp butter
    • 1 carrot
    • 1 parsley root
    • 1 celery root
    • 2 garlic cloves
    • 1 tbsp sour cream
    • 2 tbsp chopped green dill and parsley
    • salt
    • ground
    • pepper

    Instructions
     

    • Peel potatoes, wash, cut into cubes and fry in butter until light golden.
    • Slice onion and fry in butter until golden. Cut carrot into small cubes and fry in butter.
    • Cube beef and fry in butter until light brown. In a ceramic pot, put beef, potatoes, onion, carrot, roots, garlic, season with salt and pepper and pour over a little broth.
    • Stew in the oven on average heat for 30 minutes.
    • 10 minutes before, add sour cream and sprinkle with green.
    • Serve Zharkoye with salad from fresh vegetables, pickles, sauerkraut and green.
    Continue reading →
  • Russian Yeast Dough

    Flora S.

    Ingredients
      

    • 2 cups lukewarm milk
    • 2 tablespoons white sugar
    • 1 ounce fresh yeast
    • 3 tablespoons all-purpose flour or more as needed
    • 4 eggs divided
    • 3 tablespoons white sugar
    • cup melted butter
    • 8 cups all-purpose flour
    • ½ teaspoon salt

    Instructions
     

    • Combine lukewarm milk and 2 tablespoons sugar in a large bowl and stir to dissolve sugar. Mix 3 tablespoons flour with fresh yeast in a small bowl and add to milk mixture. Let rest in a warm place until mixture is frothy, 15 to 30 minutes.
    • Beat 3 eggs and 3 tablespoons sugar together in a small bowl. Add to the yeast mixture; stir in melted butter. Add 8 cups flour and salt. Mix until well combined and a soft dough forms; no kneading is necessary.
    • Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 2 hours.
    • Punch down dough. Cover and let rise until doubled in volume once again, about 40 minutes.
    • Turn dough onto a lightly floured surface. Divide dough into 24 equal pieces, or according to your preferred pirozhki recipe, and form into rolls. Place rolls on a lightly greased baking sheet. Beat the remaining egg in a small bowl and glaze rolls with the beaten egg. Cover with a clean kitchen towel and let rest, 20 to 30 minutes.
    • Preheat oven to 475 degrees F.
    • Uncover and bake rolls in the preheated oven until golden, about 15 minutes.
    Continue reading →
  • Russian toasts (Grenki)

    Flora S.
    Course Side Dish

    Ingredients
      

    • 1 white bread loaf
    • ½ cup milk
    • 3 eggs
    • oil to fry
    • salt

    Instructions
     

    • Slice a loaf. Beat up eggs with milk and salt.
    • Heat oil in the pan and put well soaked in milk bread slices (30 c).
    • Fry on every side until light brown. Sprinkle with cheese if there is.

    Notes

    Grenki is a wonderful item for breakfast. They can be served with jam, cheese or sausages.
    Continue reading →
  • Russian Syrniki (Breakfast dessert in Russia)

    Flora S.

    Ingredients
      

    • 1 cup cottage cheese
    • 2 eggs beaten
    • 3 tablespoons white sugar
    • 2 tablespoons semolina flour
    • 3 tablespoons all-purpose flour plus extra for dusting
    • 1 cup canola oil for frying

    Instructions
     

    • Mix together the cottage cheese, eggs, and sugar. Stir in semolina and all-purpose flour, and work into a soft dough. Turn the dough onto a floured surface, and roll into a 1-inch thick log. Slice the log into 8 pieces, then pat each piece in additional flour to form a patty.
    • Heat the oil over medium heat until hot. Fry the syrniki in hot oil until golden brown on each side, 3 to 4 minutes per side
    Continue reading →
  • Russian Sour Cream Cake (Smetanik)

    Flora S.
    Course Dessert

    Ingredients
      

    Cake

    • 3 eggs
    • 1 cup white sugar
    • 1 cup all-purpose flour
    • 2 tablespoons all-purpose flour

    Filling

    • 1 ¾ cups sour cream
    • 1 cup white sugar
    • 1 teaspoon lemon juice Optional

    Instructions
     

    • Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
    • Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
    • Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
    • Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
    • Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.
    Continue reading →
  • Russian Poppy Seed Roll

    Flora S.
    Traditional Russian Food

    Ingredients
      

    Dough

    • 1 cup warm milk
    • 2 .25 oz packages active dry yeast
    • 1 teaspoon white sugar
    • ½ cup white sugar
    • ½ teaspoon lemon zest
    • 2 eggs
    • 2 egg yolks
    • ¼ teaspoon salt
    • 6 cups all-purpose flour
    • 7 tablespoons unsalted butter melted

    Filling

    • 2 cups poppy seeds
    • 1 cup milk or as needed
    • ½ cup raisins
    • 2 egg whites
    • ¼ cup honey
    • ¼ cup white sugar
    • ¼ cup chopped walnuts
    • 3 ½ tablespoons unsalted butter softened
    • 1 egg
    • 1 tablespoon water

    Instructions
     

    • Combine warm milk, yeast, and 1 teaspoon sugar in a large bowl; stir well. Let stand until yeast softens and begins to form a bubbly foam, about 5 minutes.
    • Stir 1/2 cup sugar and lemon zest into the yeast mixture. Whisk in 2 eggs and egg yolks, 1 at time, mixing well after each addition. Add salt. Stir in flour gradually. Add melted butter and blend well.
    • Knead dough until glossy and elastic, about 10 minutes. Form into a ball and place in a large, lightly-oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
    • Place poppy seeds in a small pot and cover with 1 cup milk or more as needed. Bring to a simmer over medium heat. Remove from heat and let sit, 15 to 20 minutes. Drain milk. Pulse poppy seeds in a food processor, or leave them as is. Add raisins, egg whites, honey, 1/4 cup sugar, walnuts, and 3 1/2 tablespoons butter to poppy seeds and stir to combine for the filling.
    • Punch down dough, turn out onto a lightly floured surface, and knead briefly. Divide dough in half and roll one portion into a 10-inch sheet. Cover with 1/2 the filling, leaving a 1/4- to 1/2-inch edge. Roll up into a log. Repeat with the second half.
    • Arrange both rolls onto a greased baking sheet. Cover with a kitchen towel and let rise until doubled in volume, about 30 minutes more.
    • Preheat oven to 350 degrees F (175 degrees C).
    • Whisk remaining egg with 1 tablespoon water; brush mixture over tops of rolls.
    • Bake rolls in the preheated oven until golden, 20 to 25 minutes.
    Continue reading →
  • Russian Pirozhki

    Flora S.

    Ingredients
      

    • 2 cups milk warmed
    • 1 tablespoon white sugar
    • 1 tablespoon active dry yeast
    • 2 tablespoons butter melted
    • 1 egg
    • 1 teaspoon salt
    • 6 cups all-purpose flour
    • 1 tablespoon butter
    • ½ medium head cabbage finely chopped
    • 6 hard-cooked eggs chopped
    • salt and pepper to taste

    Instructions
     

    • Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
    • Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
    • While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
    • Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
    • Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
    • Bake for 20 minutes in the preheated oven, or until golden brown.
    Continue reading →
  • Russian Pancakes (Blini)

    Flora S.
    Course Breakfast

    Ingredients
      

    • 2 eggs
    • 1 tablespoon white sugar
    • teaspoon salt
    • ½ cup all-purpose flour
    • 2 ½ cups milk
    • 1 tablespoon vegetable oil
    • 1 tablespoon butter

    Instructions
     

    • In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.
    • Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.
    • Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle.
    Continue reading →
  • Russian Mushroom Bake

    Flora S.

    Ingredients
      

    • 4 tablespoons vegetable oil divided
    • 7 cups quartered button mushrooms
    • 1 cup sour cream
    • 1 onion chopped
    • salt and ground black pepper to taste
    • 1 ¼ cups shredded Gouda cheese

    Instructions
     

    • Preheat the oven to 425 degrees F (220 degrees C).
    • Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
    • Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
    • Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.
    Continue reading →
  • Russian meatballs (Tefteli)

    Flora S.

    Ingredients
      

    • 1 lb beef
    • 1-1/2 lb bulk pork sausage
    • ½ cup non-sticky rice
    • 3 lb Roma tomatoes
    • 1 large onion chopped
    • 2 carrots julienned
    • 1 cup beef stock
    • cup dry red wine
    • 1-2 bay leaves
    • 1 tbsp dill chopped
    • 1 tbsp flat-leaf parsley chopped
    • 1 large egg lightly beaten
    • 1 tbsp butter
    • 2 cloves garlic pressed
    • salt
    • freshly ground black pepper
    • pinch of ground cayenne pepper
    • all-purpose flour for coating
    • vegetable oil

    Instructions
     

    • Parboil the rice by combining it with 1/2 of the amount of boiling water that is required by the cooking directions. Cook, covered, over low heat, until all the liquid is absorbed.
    • The rice should be partially cooked, but still hard in the middle. Take off heat and let cool.
    • Combine beef, pork, parboiled rice, dill, parsley, and egg. Season with salt and ground black pepper. Mix well and taste for seasonings by microwaving or frying a small amount.
    • Cover the mixture and refrigerate for 1-2 hours.
    • Place tomatoes in a stock pot and cover with boiling water. Simmer, covered, for 20 minutes.
    • Drain and, using a wooden spoon, rub the tomatoes through a sieve. (Be careful! The tomatoes may squirt hot juice when broken up.)
    • Discard the skins and seeds remaining in the sieve. Cover the tomato sauce and set aside.
    • Warm the butter and 1/2 tbsp vegetable oil in a casserole, and saute onions and carrots, stirring from time to time, until golden, about 15 minutes.
    • Add garlic and saute, stirring, for 2 more minutes. Add tomato sauce, beef stock, and wine, and bring to a simmer.
    • Season with salt, black pepper, and cayenne. Add bay leaves, cover, and simmer over low heat for 15 minutes.
    • Warm some vegetable oil in a skillet or in a deep-fryer.
    • Shape the meat mixture into balls approximately 1-1/2 inches in diameter. Roll in flour and fry over high heat or deep-fry until a golden-brown crust is formed (the meatballs do not have to be completely cooked through at this stage).
    • Immerse the meatballs into the sauce, cover, and simmer over low heat for 1 hour.
    • Serve the meatballs in bowls or soup plates and spoon the sauce over them.
    Continue reading →
  • Russian meat stew (Jarkoye)

    Flora S.

    Ingredients
      

    • 4 potatoes
    • 200 g pork
    • 1 carrot
    • ½ large onion
    • salt to taste
    • pepper
    • vegetable oil

    Instructions
     

    • Peel potatoes and cube them.
    • Chop a carrot and onion and stew in a pan until light brown.
    • Chop meat and fry a little.
    • Pour a little oil on the bottom of the crockpot, then put pieces of meat and potatoes, carrot and onion.
    • Add salt and pepper. If you have some mushrooms, do not hesitate to add them (fried before).
    • Cover the crockpot and put in the oven for 40-50 minutes and bake until done. Jarkoye is served in a crockpot for every person.
    Continue reading →
  • Russian Meat Balls In Vodka

    Flora S.

    Ingredients
      

    • 2 ½ pounds hamburger
    • 2 eggs slightly beaten
    • 2 cups cracker crumbs
    • ½ pounds ground lean pork
    • 1 cup milk
    • ½ teaspoon lemon rind
    • ¼ teaspoon nutmet
    • 1 teaspoon salt
    • ¼ teaspoon pepper

    Instructions
     

    • Mix well and let stand for 1 hour, then form into small balls.
    • Brown in a skillet in drippings along with 3 cups thinly sliced onions for about 15 minutes. Remove from pan.
    • To the drippings, add 1 cup sour cream and thicken with 2 tablespoons flour and 1 can condensed beef bouillon; cook until blended.
    • Add onions and meat balls. Blend in 1/2 cup dry vermouth and 2 ounces vodka.
    Continue reading →
  • Russian Khren with beets

    Flora S.
    Course Side Dish

    Ingredients
      

    • 1 cup grated horseradish
    • 4 ½ cups drained beets
    • ¼ cup sugar
    • ¼ cup vinegar

    Instructions
     

    • Put beets in blender and mix with the already grated horseradish, add sugar and vinegar (check sugar on your taste!) and store in a glass jar in the refrigerator.
    • Refrigerate for at least 1 hour.
    • Use with roasted and cooked meat or as dressing for salad and sandwiches.
    Continue reading →
  • Russian Honey Cake (Medovick)

    Flora S.
    Course Dessert, Snack

    Ingredients
      

    For the Cake Layers

    • 14 tablespoons unsalted butter cut into slices
    • 1 cup white sugar
    • ¾ cup wildflower honey
    • 6 large cold eggs
    • 2 ½ teaspoons baking soda
    • ¾ teaspoon fine salt
    • 1 teaspoon ground cinnamon
    • 3 ¾ cups all-purpose flour

    For the Frosting

    • 4 cups cold heavy whipping cream
    • ¾ cup sour cream

    Instructions
     

    • Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
    • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat®). Place a mixing bowl and a whisk in the refrigerator.
    • Place a large metal bowl over the lowest heat setting on the stovetop. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Let sit until butter melts, 5 to 7 minutes.
    • Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.
    • Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
    • Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
    • Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
    • Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture.
    • Spread remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
    • Return to the oven and continue to bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
    • Remove the bowl and whisk from the refrigerator. Pour in heavy cream. Whisk until soft peaks form. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form.
    • Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.
    • Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve."
    Continue reading →
  • Russian Fish Soup (Ukha)

    Flora S.

    Ingredients
      

    • 4 cups water
    • 2 potatoes cubed
    • 1 onion chopped
    • 1 bunch fresh parsley chopped
    • 4 ounces cod fillets cubed
    • 1 lemon juiced
    • salt and pepper to taste

    Instructions
     

    • Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley.
    • Heat for 10 to 15 minutes and add the fish.
    • Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.
    Continue reading →
  • Russian Eggplant Caviar

    Flora S.

    Ingredients
      

    • 2 large eggplants peeled and cut into 1/2-inch cubes
    • 5 tablespoons olive oil
    • 1 ½ cups finely chopped yellow onion
    • 1 ½ cups finely chopped green bell pepper
    • 1 8 ounce can tomato sauce
    • salt and ground black pepper to taste

    Instructions
     

    • Place eggplants in a large pot and cover with water. Bring to a boil; reduce heat and simmer until tender, about 30 minutes. Drain in a colander; press out excess water with the back of a large spoon.
    • Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until fragrant, about 3 minutes. Add green bell pepper; cook and stir until softened, 5 to 8 minutes.
    • Stir drained eggplant into the skillet. Add tomato sauce, salt, and pepper; cook, mashing eggplant with the back of the spoon, until flavors combine and tomato sauce darkens, about 30 minutes.
    Continue reading →
  • Russian Eggplant

    Flora S.

    Ingredients
      

    • 1 large eggplant peeled and sliced into 1/3 inch rounds
    • 1 tablespoon fresh lemon juice
    • 1 cup water
    • 3 large tomatoes thinly sliced
    • 2 onions thinly sliced
    • 2 tablespoons all-purpose flour
    • 1 ¼ cups sour cream
    • 1 clove garlic minced
    • 1 ½ teaspoons salt
    • ¼ teaspoon black pepper
    • paprika to taste

    Instructions
     

    • In a medium bowl, combine the lemon juice and water. Place the eggplant slices into the lemon water to soak while you bring a saucepan of lightly salted water to a boil. Drain and rinse the eggplant slices, then place them into the boiling water. Cook for 8 minutes, or until barely tender. Drain.
    • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. Layer the eggplant slices, tomatoes and onion in the dish, sprinkling each layer with a little flour as you go. In a medium bowl, stir together the sour cream, garlic, salt and pepper. Spread this over the top of the casserole. Sprinkle generously with paprika.
    • Bake for 45 minutes in the preheated oven, until the top is nicely browned and there is a bubbly sauce.
    Continue reading →
  • Russian Dumpling (Pelmeni)

    Flora S.
    Traditional Russian Food

    Ingredients
      

    Dough

    • 1 egg
    • 1 teaspoon vegetable oil
    • 1 teaspoon salt
    • ¾ cup warm water
    • 3 cups all-purpose flour
    • 1 tablespoon all-purpose flour

    Filling

    • 18 ounces ground beef
    • 1 small onion chopped
    • 1 ½ tablespoons ice-cold water
    • 1 tablespoon coarse salt
    • freshly ground pepper to taste

    Instructions
     

    • Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough.
    • Cover with a kitchen towel and rest for 30 minutes.
    • Dust a baking sheet lightly with 1 tablespoon flour.
    • Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
    • Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass.
    • Keep the rest of the dough covered with a towel to avoid drying out.
    • Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent.
    • Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling.
    • Freeze pelmeni for 30 minutes to prevent them from sticking together.
    • Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water.
    • Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes.
    • Transfer to serving plates using a slotted spoon.

    Notes

    Instead of ground beef, you can also use a mixture of half ground pork and half ground beef. Sometimes we use ground turkey for the filling. If you're not a fan of raw onion, saute onion in butter first for 5 to 7 minutes on medium heat.
    The meat filling can also be made by processing filling ingredients through a meat grinder but do not use a blender or food processor unless you have a special setting for meat.
    Pelmeni can also be fried in a skillet. Melt butter or bacon grease in a skillet and saute frozen pelmeni until they are soft and the meat is cooked through, just like pierogi. Pelmeni is usually served with sour cream or vinegar.
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  • Russian Deviled Eggs

    Flora S.

    Ingredients
      

    • 1 small beet peeled
    • 2 tablespoons mayonnaise
    • 2 teaspoons Dijon mustard
    • 2 teaspoons sweet pickle relish Optional
    • 6 eggs
    • 1 pinch ground paprika or to taste
    • salt and ground black pepper to taste
    • 12 sprigs fresh cilantro Optional

    Instructions
     

    • Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
    • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
    • Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper.
    • Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.
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  • Russian Carrot Salad (Korean-Style)

    Flora S.

    Ingredients
      

    • 1 pound carrots peeled and julienned (preferably with a mandoline)
    • 3 cloves garlic minced
    • ¼ cup vinegar
    • 1 tablespoon white sugar
    • 2 ½ teaspoons salt
    • cup vegetable oil
    • ½ onion minced
    • 1 teaspoon ground coriander
    • ½ teaspoon cayenne pepper

    Instructions
     

    • Place carrots in a large bowl. Sprinkle garlic over carrots.
    • Mix vinegar, sugar, and salt together in a small bowl.
    • Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
    • Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.
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  • Russian Cabbage Pie

    Flora S.

    Ingredients
      

    • 3 tablespoons butter or more to taste
    • 1 small head cabbage finely chopped
    • 3 hard-boiled eggs peeled and chopped, or more to taste
    • 3 sprigs fresh dill finely chopped, or to taste
    • salt to taste
    • 2 sheets yeasted puff pastry
    • 1 egg beaten

    Instructions
     

    • Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
    • Preheat oven to 400 degrees F (200 degrees C).
    • Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
    • Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
    • Bake in the preheated oven until golden brown, 40 to 45 minutes.
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  • Russian Burgers (Kotlety)

    Flora S.
    Course Dinner

    Ingredients
      

    • 1 pound ground beef or meat of your choice
    • 1 small onion grated
    • 1 clove garlic minced
    • 1 large egg lightly beaten
    • salt and ground black pepper to taste
    • 1 cup water or more as needed
    • 1 cup bread crumbs or as needed
    • 3 tablespoons vegetable oil or to taste

    Instructions
     

    • Combine pork, onion, garlic, and egg in a large bowl. Season with salt and pepper. Add water a little at a time, stirring until pork mixture absorbs it and reaches the consistency of sour cream.
    • Pour bread crumbs onto a plate. Scoop up medium-sized balls of the pork mixture with a tablespoon and drop into the bread crumbs; flip to coat both sides.
    • Heat oil in a frying pan over medium heat. Fry patties, in batches if necessary, until golden brown, 5 to 6 minutes per side.

    Notes

    Cook's Note:
    If needed, you can add some bread crumbs to the meet mixture to help it thicken up or to help with the stickiness.
    Continue reading →
  • Russian Beet Salad with Herring

    Flora S.
    Traditional Russian Food

    Ingredients
      

    • 3 whole russet potatoes
    • 2 large carrots peeled
    • 2 beets washed with tops and bottoms removed
    • ½ yellow onion chopped
    • 1 12 oz jar herring fillets, packed in oil
    • 6 tablespoons mayonnaise
    • salt and ground black pepper to taste

    Instructions
     

    • Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets.
    • Allow each to cool to the touch before further handling.
    • Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
    • Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet.
    • Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad.
    • Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.
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  • Russian Beet Salad (Vinaigrette)

    Flora S.

    Ingredients
      

    • 1 pound beets
    • 1 pound carrots
    • 1 pound potatoes
    • 2 large dill pickles diced
    • 1 onion minced
    • 1 8 oz can peas, drained
    • 2 tablespoons olive oil
    • ½ teaspoon ground black pepper
    • 1 tablespoon chopped fresh parsley Optional
    • ½ teaspoon salt

    Instructions
     

    • Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
    • The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
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  • Russian Beef Soup (Solianka)

    Flora S.

    Ingredients
      

    • 2 ounces dried mushrooms
    • ¾ cup water
    • ½ cup unsalted butter
    • 3 onions chopped
    • 1 cup cooked diced veal
    • 1 cup diced ham
    • ¼ pound kielbasa sausage cut into 1 inch pieces
    • 2 quarts beef stock
    • 3 bay leaves
    • 10 black peppercorns
    • 2 dill pickles diced
    • 2 tablespoons capers
    • 12 marinated mushrooms
    • 1 28 ounce can Italian-style whole peeled tomatoes
    • 2 tablespoons tomato paste
    • 1 ½ tablespoons all-purpose flour
    • 12 kalamata olives
    • cup chopped fresh dill weed
    • ¼ teaspoon dried marjoram
    • 3 cloves garlic minced
    • ¼ cup dill pickle juice
    • 1 teaspoon Hungarian sweet paprika
    • salt to taste
    • ground black pepper to taste

    Instructions
     

    • Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
    • Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
    • Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
    • Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
    • Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream.
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  • Russian Beef and Beet Soup (Borscht)

    Flora S.

    Ingredients
      

    • 1 1 inch thick slice bone-in beef shank
    • 3 quarts water
    • 1 onion chopped
    • 1 cup chopped carrots
    • ½ cup chopped celery
    • 1 bay leaf
    • 3 cups diced peeled beets
    • 2 cups chopped cabbage
    • ¼ cup white vinegar or to taste
    • salt and ground black pepper to taste
    • 1 cup sour cream for garnish
    • 2 tablespoons chopped fresh dill for garnish

    Instructions
     

    • Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
    • Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
    • Serve garnished with sour cream and dill."
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  • Russian apple cake (Sharlotka)

    Flora S.
    Course Dessert, Snack

    Ingredients
      

    • 2 Granny Smith apples - peeled cored, and chopped
    • 5 eggs
    • 1 cup white sugar
    • 1 cup all-purpose flour
    • ¼ cup sour cream Optional
    • 1 teaspoon salt
    • ½ teaspoon baking powder
    • 1 teaspoon vanilla extract Optional

    Instructions
     

    • Preheat the oven to 350 degrees F (175 degrees C). Grease an oversized, deep, glass pie dish and spread apples inside.
    • Combine eggs and sugar in the bowl of a stand mixer fitted with the wire whisk attachment. Mix on the highest setting until eggs are foamy and change in color, 5 to 7 minutes. The goal is to achieve a consistency something close to meringue.
    • Turn stand mixer off and switch the attachment to the standard mixing paddle. With the machine on its lowest setting, add flour, sour cream, salt, baking powder, and vanilla extract. Mix until just incorporated. Batter should be thick, fluffy, and airy. Do not overmix, as it will deflate the batter. Pour batter over apples in the pie dish.
    • Bake in the preheated oven until the top turns golden brown and a knife comes out clean, about 40 minutes. Let cool just until it is safe to handle the pan; loosen edges and flip the cake onto a serving platter
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  • Russian Ant Hill Cake

    Flora S.
    Course Dessert, Snack

    Ingredients
      

    Dough

    • ¾ cup unsalted butter melted
    • 2 tablespoons unsalted butter melted
    • ½ cup white sugar
    • 4 ounces sour cream
    • 4 cups all-purpose flour
    • 2 teaspoons baking powder

    Assembly

    • ¾ cup unsalted butter softened
    • 2 tablespoons unsalted butter softened
    • 1 13.4 ounce can dulce de leche
    • 2 tablespoons poppy seeds for sprinkling

    Instructions
     

    • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
    • Combine 3/4 cup plus 2 tablespoons of melted butter and sugar in a bowl; stir well. Whisk in sour cream until smooth. Mix flour and baking powder and sift over batter. Knead everything until a smooth, stiff dough forms.
    • Using the meat grinder attachment of your kitchen aid, pass handfuls of the dough through the grinder. Spread ground dough pieces bits evenly over the prepared baking sheet.
    • Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool.
    • Beat 3/4 cup plus 2 tablespoons of softened butter in a bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add the cooled cake pieces to the caramel mixture and fold in with a spatula until well combined.
    • Mound the mixture onto a serving plate. Using buttered hands, form the mixture into an ant hill. Sprinkle with poppy seeds.
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  • Russell's Famous Banana Nut Bread

    Carrie M.
    My very good friend Russell makes this bread and it's amazing.
    Course Dessert, Snack

    Ingredients
      

    • 2 ½ cups flour
    • 3 ½ tsp baking powder
    • 3 tbsp corn oil
    • 1 egg
    • 2-3 mashed ripe bananas
    • 1 cup sugar
    • 1 tsp salt
    • ¾ cup milk
    • 1 cup walnuts more is better

    Instructions
     

    • Heat oven to 350. Grease flour two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
    • Measure all ingredients into large mixer bowl; beat on medium speed about a minute or so, scraping side and bottom of bowl. Pour into pans.
    • Bake 1 hour or until wooden pick inserted in center comes out clean.
    • Removed from pan; cool thoroughly before slicing.

    Notes

    Makes 2 loaves.
    Continue reading →
  • Roasted Garlic Cauliflower

    Flora S.

    Ingredients
      

    • 2 tablespoons minced garlic
    • 3 tablespoons olive oil
    • 1 large head cauliflower separated into florets
    • cup grated Parmesan cheese
    • salt and black pepper to taste
    • 1 tablespoon chopped fresh parsley

    Instructions
     

    • Preheat the oven to 450 degrees F. Grease a large casserole dish.
    • Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
    • Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
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  • Riffle Soup and Dumplings

    Sheri S.
    This is an old German recipe that’s perfect for bacon lovers!

    Ingredients
      

    Riffle Soup

    • ½ lb Bacon or more if you like
    • 1 cup chopped onion
    • 3 stalks chopped celery
    • 4 cups potatoes sliced or cubed
    • Salt & Pepper to taste
    • 2 tbsp dry parsley
    • 2 envelopes Goya ham flavored concentrate optional
    • 6 cups hot water

    Dumplings:

    • 2 cups flour
    • 1 tsp salt
    • 5 eggs

    Instructions
     

    • Chop bacon into 1” pieces and cook until browned in the bottom of a large stock pot.
    • Add onions and celery while the bacon is cooking. Add potatoes, water, salt, pepper, parsley and ham flavoring. Simmer until potatoes are tender.
    • While soup is cooking, make the dumplings. Combine flour and salt. Make a well in the middle of the flour mixture.
    • Add the eggs and scramble them with a fork. Use the fork to incorporate the eggs into the flour. The dough will be sticky.
    • When the potatoes are tender, bring the soup to a boil and drop dough by teaspoonful into the soup. Cover and simmer for 20 minutes until the dumplings are cooked.
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  • Rich Sugar Cookies

    Sheri S.
    Course Dessert

    Ingredients
      

    • 1 cup Shortening
    • 1 cup Sugar
    • 2 Eggs
    • 2 tbsp Cream (half & half is fine; whole milk works in a pinch)
    • 1 tsp Vanilla
    • 2 tsp Lemon juice
    • 3 cups Flour
    • 1 tsp Baking Soda
    • 2 tsp Cream of Tartar
    • ½ tsp Salt
    • 1 tsp Nutmeg

    Instructions
     

    • Preheat oven to 425 degrees. Grease or line cookie sheets with parchment paper.
    • Sift or stir to combine flour, baking soda, cream of tartar, salt and nutmeg.
    • Set dry ingredients aside. In a mixing bowl, combine shortening, sugar and eggs.
    • Cream until light and fluffy. Blend in cream, vanilla and lemon juice.
    • Gradually add the dry ingredients and mix slowly until combined (stir with a wooden spoon of your mixer can’t handle the cookie dough).
    • Divide dough into thirds and make 3 balls. Roll each ball on a floured surface to approx. 1/4” thickness.
    • Use your favorite cookie or biscuit cutters. Cookies may be decorated with sugar prior to baking. Place on cookie sheets, leaving 1” between cookies.
    • Bake 5-7 minutes. Cookies will raise and are cake-like.
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  • Ravani

    Helen V.
    Course Dessert

    Ingredients
      

    • ½ lb unsalted butter melted
    • 4 eggs up to 6 if desired
    • 3 cup sugar
    • 1 cup flour
    • 1 tsp baking powder
    • 1 cup cream of wheat 2.5-5 min cook type
    • 2 ½ cups water
    • 2 tsp vanilla
    • ½ cup walnuts optional

    Instructions
     

    • Preheat oven to 350 degrees.
    • Beat butter, eggs and 1 cup sugar with an egg beater.
    • Mix flour, baking powder and cream of wheat together. Add to wet ingredients.
    • Bake for 30-45 mins, or until golden brown in an ungreased 8 x 11.5 in baking dish.

    Syrup:

    • While cake is baking, combine 2 cups sugar, water and vanilla in a saucepan.
    • Boil together over medium heat. Cool syrup before pouring over hot cake.
    • Optional: Spring with chopped walnuts. Before pouring syrup, cut the cake into diamond shaped pieces.
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  • Rassolnyk

    Flora S.

    Ingredients
      

    • 1 lb beef
    • 1 small beef kidney
    • 6 marinated cucumbers
    • 1 large onion
    • 1 carrot
    • parsley
    • 2 tbsp oil
    • 4 potatoes
    • 2 tbsp tomato paste
    • ½ cup sour cream
    • 1 tbsp flour
    • 2 cloves garlic

    Instructions
     

    • Several hours before cooking cut the kidney into two halves and put into large amount of cool water.
    • Change the water often. Then pour hot water onto it. Boil it several times, removing water, and pouring new hot water again.
    • Then wash the kidney in warm water and boil it together with meat, having poured cool water onto it. Chop the onion, carrots, and cucumbers.
    • Put them into a big pot, add oil, pour some stock, cover with a lid and simmer until ready (the ingredients must become soft).
    • Put the flour and tomato paste onto the frying pan and fry them together for a while.
    • Strain the stock and put it with the stewed ingredients (onions, carrots and cucumbers) into a pot.
    • Add potatoes cut into small pieces, the tomato paste fried with the flour, and the kidney and meat cut into pieces. Boil it.
    • The rozsolnyk is ready when potatoes get soft.
    • Put the chopped parsley and crushed garlic into it.
    • When serving put some sour cream into a plate.
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  • Rabbit in Sour Cream

    Flora S.

    Ingredients
      

    • 1 3- lb rabbit deboned and cut into 10-12 pieces
    • 1 medium onion chopped
    • 2 cups sour cream
    • ½ cup dry white wine
    • 2 tbsp brandy
    • 3 tbsp butter
    • 1 large bay leaf
    • pinch of nutmeg
    • salt
    • ground black pepper

    Instructions
     

    • Season the rabbit pieces with salt and pepper and fry in butter until a brownish-red crust forms (the meat does not have to be cooked through at this point).
    • Remove from the pan and place on the bottom of a Dutch oven or a heavy casserole.
    • Return the pan to the heat and saute the onions (adding more butter, if necessary), until they are tender and slightly golden, about 10 minutes.
    • Drain the onions on paper towels and add to the rabbit.
    • Whisk together sour cream, wine, and brandy.
    • Pour over the rabbit and onions.
    • Bring to a simmer and season with salt, pepper, and nutmeg.
    • Add the bay leaf, cover, and simmer over low heat for 45 minutes.
    • Serve with pan-fried potatoes.
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  • Quaker’s Best Oatmeal Cookies

    Pat C.
    This is not a family recipe, it’s a Quaker Oats recipe but always a hit whenever I bring them anywhere!
    Course Dessert, Snack

    Ingredients
      

    • 2 ½ sticks butter softened
    • ¾ cup packed brown sugar
    • ½ cup white sugar
    • 1 egg
    • 1 tsp vanilla
    • 1 ½ cups flour
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • ½ tsp salt (optional)
    • ¼ tsp ground nutmeg
    • 3 cups oatmeal quick or old fashioned, uncooked
    • 1 ½ cups chocolate chips

    Instructions
     

    • Heat oven to 375F. In large bowl beat butter and sugars until creamy. Add egg and vanilla; beat well.
    • In another bowl mix dry ingredients: flour, baking soda, cinnamon, salt and nutmeg.
    • Add slowly to wet ingredients, mix well.
    • Add oats, mix well.
    • Add chocolate chips.
    • Drop by rounded tablespoonfuls onto ungreased cookie sheets
    • Bake 8-9 minutes for chewy cookies or 10-11 for crisp cookies.
    • Cool 1 minute on cookie sheet; remove to wire rack to cool completely.
    • Store tightly covered.

    Notes

    About 3 dozen.
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  • Poulet Rouleau avec Gruyere, Bearnaise et Champgnons

    Dr. & Mrs. Blosveren
    Rolled Fried Chicken around Gruyere coated with Mushrooms and Bearnaise sauceuyere. Had it in France 51 years ago on our [Barbara] Honeymoon and have made it ever since. Have shared my recipe/version many times over the years.

    Equipment

    • Large 12" frying pan
    • 12" x 8"" baking pan
    • large piece of Aluminum foil
    • Canola/Safflower oil
    • Large piece of towel paper

    Ingredients
      

    • 4 thick cut boneless, skinless chicken breasts/sliced in half to make 8 thin slice pieces.
    • 1 to 1 ½ cups of Panko seasoned crumbs [you can get GLUTEN FREE ones/4C] ground FINE in a cuisinart blender.
    • 1 egg Mix
    • ¼ cup Pinot Noir wine
    • cup milk stirred in a bowl
    • 8 pieces Gruyere cheese cut into 3" by 1/2
    • 1 package Bearnaise sauce
    • 1 qt portobello mushrooms sliced, with three pats of butter

    Instructions
     

    • Rinse 8 pieces of chicken breasts/pat dry. Place a piece of Gruyere strip in each piece of chicken and roll it tight.
    • Dip each piece in egg/wine/milk mix, then dredge all over in Panko mix and set on laid out aluminum foil.
    • Heat oil in frying pan to 185* then carefully
    • place each piece of chicken, slightly apart from each other, in skillet and turn as each side becomes golden brown.
    • Put each cooked piece on towel paper to drain excess oil.
    • Lightly sautee the sliced mushrooms in the butter, wine and light amount of salt. Prepare the Bearnais sauce.
    • Place a layer of the 8 pieces of rolled chicken in the baking pan, cover with Bearnaise sauce and top with layer of mushrooms.
    • Bake at 350* for 30 minutes.

    Notes

    Side dishes of Caesar salad and Pomme Frittes make a great French dinner. Bon Appetit! Red or White Vin Sancerre goes wonderfully with this dinner.
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  • Potato Latkes

    Flora S.

    Ingredients
      

    • 2 cups peeled and shredded potatoes
    • 1 tablespoon grated onion
    • 3 eggs beaten
    • 2 tablespoons all-purpose flour
    • 1 ½ teaspoons salt
    • ½ cup peanut oil for frying

    Instructions
     

    • Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
    • In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
    • In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot.
    • Place large spoonful of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties.
    • Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
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  • Pork Chops a La Marilyn

    Peg S.
    I got this from a coworker of my then husband and found it an easy worknight dinner staple. It's also delicious!

    Ingredients
      

    • 1 cup all purpose flour
    • 2 tbsp olive oil
    • 2 tbsp butter
    • 1 yellow onion sliced
    • 4 pork chops
    • 2 cups chicken broth
    • 1 cup sherry
    • 1 tbsp mustard

    Instructions
     

    • Melt butter in large skillet, and add olive oil.
    • Saute onion until soft and golden. Remove and set aside.
    • Dredge pork chops in flour and sear on broth. All sides in same skillet.
    • Add broth, sherry and onions. Cover and simmer for 30 mins.
    • Stir in Mustard to sauce before serving.
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  • Poppy seed Hamantashen

    Flora S.
    Course Dessert

    Ingredients
      

    • 1 ½ cups butter or margarine softened
    • 1 cup white sugar
    • 2 eggs
    • 6 tablespoons orange juice
    • 1 tablespoon vanilla extract
    • 2 teaspoons baking powder
    • 4 ½ cups all-purpose flour
    • 1 12 ounce can poppyseed filling

    Instructions
     

    • In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball.
    • Cover and refrigerate at least 2 hours. I like to do mine overnight.
    • Preheat the oven to 375 degrees F. Grease cookie sheets.
    • On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out). Pinch the sides of each circle to form a triangle, covering as much of the filling as possible.
    • The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
    • Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.
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  • Pickled tomatoes

    Flora S.
    Course Side Dish

    Ingredients
      

    • 4 lb average tomatoes
    • 1 liter water
    • 1 tbsp salt
    • 2 tbsp sugar
    • cup vinegar 9%
    • 3 tbsp vegetable oil
    • horse-radish
    • dill
    • garlic

    Instructions
     

    • Clean the jars very well. Sterilize them in the boiling water for 20 minutes.
    • Put a leaf of horse-radish, dill and few cloves of garlic on the bottom of the jar. Then out the tomatoes up to the top.
    • Sterilize the covers ( there are special ones for preserving) in the boiling water for 15 minutes. Add sugar and salt into water and boil it.
    • After boiling add vinegar and let liquid boil during 5 minutes. Pour hot liquid into the jar to the brim. Close the jars with covers.
    • Turn the jar upside down to check the leaking. Put somewhere some warm things (it can be an old blanket or a jacket), put the jars upside down.
    • Cover them with a blanket. Leave then for 4-6 hours. After that if the jars are still warm, let them cool down.
    • Then place them in a cool place (fridge, cellar) and keep for months.
    • Pickled tomatoes can be served with anything you like.

    Notes

    Tomatoes are usually pickled in large jars ( 3 l, and this recipe is for 3 l jars ). If you want you can use little ones, it's more comfortable to open them.
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  • Pickled Eggplant

    The Dogali Family
    Grandpa had a big garden at his house in Stratford where he grew lots of vegetables. Grandma used this recipe to make eggplant to have throughout the year and give as gifts.

    Ingredients
      

    • 6-8 eggplants peeled and thinly sliced into circles
    • 2 cloves garlic peeled and minced
    • 2 cups white vinegar
    • 3 cups olive oil approx. enough to completely cover eggplant
    • 2 tbsp oregano
    • 3 tsp salt
    • Pepper to taste
    • 3 canning jars 500 ml

    Instructions
     

    • Put peeled, sliced eggplant into a crock pot, with a thin layer of salt between layers. Weigh it down with a heavy bowl or plate between layers, and a heavy jar (such as olive oil) on top of that, and let it sit a few hours.
    • Squeeze all water out and drain, then squeeze and drain again. Cut into thin strips like matchsticks.
    • Put eggplant in a bowl and pour vinegar over it. Leave about 5-10 minutes until eggplant turns white. Take out of vinegar and squeeze.
    • In a large bowl, mix eggplant, pepper, garlic, and oregano.
    • Put eggplant mixture in jars, leaving about an inch on the top, and fill with oil. Keep checking that the eggplant is covered with oil.
    • Make sure the bubbles have come to the top before covering the jar. Cover jars and let sit 24 hours before serving.
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  • Pickled Cucumbers

    Flora S.