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Traditional Russian Feast

From Wikipedia, the free encyclopedia. Blouin Artinfo. Retrieved 30 October Hillwood Museum.

Moscow Journal; Feast or Fast? Russians Just Can't Give Up Lent - The New York Times

Google Cultural Institute. Retrieved 31 October Chicago Daily Tribune. Retrieved 6 November — via Newspapers. Sacramento Daily Record-Union. The New York Times. PBS American Experience. Retrieved 7 November Cyclopedia of Painters and Paintings. Conover, Jennifer R. Toasts for Every Occasion. New American Library. Coffin, William A. The University of Michigan Press. Brush additional fat onto each subsequent layer, then sprinkle fresh thyme and salt and pepper. Make a circular cartouche of parchment paper one inch larger in diameter than the skillet. Brush one side with fat and place it fat side down on top of the potatoes.

Weight the potatoes down with a heavy skillet or an ovenproof plate with a weight or brick on top of it. This will force the liquids out of the potatoes and help them bind together. Cook for 50 minutes, then check to see if the potatoes are done by inserting a small sharp knife through the thickness.

If it goes in easily, it is done. Cool for 10 minutes, then use a spatula to loosen the potatoes around the perimeter of the skillet. Place a serving plate over the skillet, and then invert it. Scatter additional thyme over the galette before serving.

10 Russian foods to feast on in front of the football

Horseradish Carrots provide a piquant note. Horseradish Carrots This recipe is an illicit love affair between that spicy Korean carrot dish, which has somehow become ubiquitous in Russia, and a more refined French version. Instructions: Whisk together the mustard, salt, lemon juice, horseradish, and olive oil in a bowl. Toss the mixture with the grated carrots and set aside for 10 minutes to allow the flavors to combine.

Toss the carrots with the fresh herbs and any other additions. Taste and adjust seasonings with additional salt and pepper. Boneless Leg of Lamb with Herbed Crust This is my go-to recipe when I need a showstopper of a main course that can look after itself while I mix drinks and make nice with my guests.

Ingredients One lb.

With a small paring knife, make about eight small slits at regular intervals. Slip the anchovies and garlic clove pieces into the slits. Tie the leg of lamb with kitchen twine. If you have not done so, use a very sharp knife to remove excess fat. In a food processor fitted with a steel blade, process the mustard, olive oil, soy sauce, and fresh herbs into a paste. Smear this over the top and bottom of the lamb.


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Cover with plastic wrap and refrigerate overnight. If you have a roast function, do use it for this recipe. Bring the lamb to room temperature. Remove from the oven and tent with tin foil for minutes to allow the juices to return to the lamb.


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Press the toasted breadcrumbs into the crust. Carve and serve. Breaking the Lenten fast in delicious style. Whip the egg yolks together until slightly thickened. Add the sugar and beat until smooth. Cream the butter ina separate container and then add to the egg yolks and sugar. Drain the curdcheese through a fine sieve, and then mix it well into the butter, sugar and egg yolk mixture until smooth.

Add the cream,vanilla and liqueur and mix until smooth. Fold in one cup of the candied fruit and peel. Line a mold withplastic wrap or cheesecloth. Pour the mixture into the mold, and then weight the top with a pot lid or flat plate and a heavy weight. Chill at least 12 hours in the refrigerator.

Un-mold the Paskha and decorate with the remainder of the candied fruit and peel. Keep cool until serving. Butter aluminum tins, then line the bottom and sides with buttered parchment paper. Cover and set to rise in a warm place with no breeze. Beat the egg yolks and sugar together until combined, then vigorously for approximately 5 minutes. When the mixture is thoroughly combined, add the milk, then flour and the salt. Knead or mix for 2 minutes.

Add the proofed yeast, beating for 2 minutes to combine. Add the melted butter gradually, beating a moderate speed. Let the dough rest for two minutes, and then test for elasticity.

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If needed, add more flour. Add the egg whites and saffron and rum mixture. Once the dough is thoroughly combined, add one cup of the candied fruit.