Warm Russian Recipes

WARM RUSSIAN SALAD

Steps:

• Put a very large saucepan of salted water on to boil. Cut the potatoes to marshmallow size, the carrots and celery into dice about two-thirds that size; and the French beans into 2cm/3⁄4in pieces.
• Add the vegetables in turn to the pan of boiling water, starting with the potatoes and ending with the peas. Cook until they are all just tender (neither crunchy, nor fondant). Drain and keep warm.
• Meanwhile, make the hollandaise. Put the egg yolks, vinegar and lemon juice into a blender and whizz for a few seconds. Melt the butter in a small saucepan over a lowish heat, then raise the temperature and bring the butter to a bubble. Leave the pan to one side for a minute to allow the milky residue to settle.
• With the blender going, slowly pour a thin stream of butter through the lid. Continue adding the golden liquid until the milky sediment appears (discard it). Remove the lid, season the sauce and whizz for a few more seconds. Replace the lid and keep the hollandaise in a warm place (but NOT over direct heat) for up to 30 minutes.
• Tip the warm vegetables into a large mixing bowl and add the gherkins and (optional) capers. Very, very gently stir in the sauce, using a soft plastic scraper. Serve as soon as possible.

THIS HOT WHITE RUSSIAN COCKTAIL WILL KEEP YOU WARM!

Steps:

• Pour 5 ounces of hot coffee into each cup. Add 1 1/2 ounces (one shot) of Kahlua or other coffee liqueur and 3/4 ounce Vodka (half a shot) into each cup.
• Warm 2 ounces of cream over low heat for just a couple of minutes using whatever heating source you have (stove, camp stove, campfire (just keep an it because it will burn quickly).
• As soon as the cream is warm, add 1 1/2 ounces to each cup of coffee mixture. Stir and enjoy!

HOT WHITE RUSSIAN

Steps:

• In a small saucepan over medium heat, combine all ingredients and heat until warm (I recommend 150-155°F). Do not boil.
• Pour into mugs and serve immediately, topped with whipped cream, if desired.

WHITE RUSSIAN RECIPE

Steps:

• Fill two lowball glasses with ice cubes.
• Add 2 ounces vodka and 2 ounces Kahlúa to each glass.
• Top each drink evenly with lightly whipped heavy cream (see note). If you want to have visual separation between the layers, pour the whipped cream over the ice cubes or a spoon to avoid having it sinking down too quickly.
• Serve immediately.

HOT BORSCHT FROM THE RUSSIAN TEA ROOM

Steps:

• Place all ingredients in a large pot with sufficient water to cover them. Add a pinch of salt, and cook on low heat for 4 hours. Skim off fat from the top and discard. Remove approximately 1 cup of meat to use later as garnish for top of dish.
• Place beets in enough water to cover them and slowly simmer for 40 minutes, (do not boil.) Add remaining beet broth ingredients. Simmer on lowest heat for 3 to 4 hours. Peel beets. Strain the broth from the beets and keep them separately.
• Fry the bacon in a large pot in 1 teaspoon of vegetable oil until crispy. Discard bacon; only the fat is needed. To the bacon fat, add 2 tablespoons butter and the onion, carrot, cabbage and garlic. Cook on medium-low heat until the vegetables are soft. Add tarragon and dill. Add equal parts of meat bouillon and beet broth. Add cooked beets. Simmer for 15 minutes. Garnish with shredded meat, sour cream and dill.

HOT WHITE RUSSIAN

Steps:

• In a saucepan stir together the coffee, the 1/2 cup cream, the Kahl:a, and the vodka and heat the mixture over moderate heat until it is hot. Divide the mixture among heated mugs and garnish each drink with some of the whipped cream.

WARM RUSSIAN

Steps:

• Combine the vodka, brandy, coffee liqueur and heavy cream in a cocktail shaker with ice and shake. Pour into 2 shot glasses and serve with a pinch of cinnamon.

HOT WHITE RUSSIAN

Steps:

• In a saucepan stir together the coffee, the 1/2 cup cream, the Kahlúa, and the vodka and heat the mixture over moderate heat until it is hot. Divide the mixture among heated mugs and garnish each drink with some of the whipped cream.