MASLENITSA
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Serves 8
AMUSE-BOUCHE
Blini with Nova
Lox and Medovukha
HORS
D'OEUVRE
Poached Rainbow Trout in Aspic
Sorrel Soup
Russian
Black Bread
ENTRÉE
Baked
Sole Smetana
Duchess Potatoes
INTERMEZZO
Apple Sorbet
RELEVÉ
Crab Flan with Pepita Pesto
Kasha Stuffed Portobello
SALAD
Mimosa Olivier
SAVOURY
Mushroom
Pirozhki
DESSERTS
Cran-Rhubarb Kissel with Tvorog
Orange Ptichye Moloko
PETIT
FOUR
Gozinakh with Black Russian
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Blini with Nova Lox
Early
Slavic peoples in pre-Christian times considered Blini (plural of blin) as a
symbol of the sun, due to their round form. They were traditionally prepared at
Maslenitsa to honor the rebirth of the new sun.
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130
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grams Désirée (red-skinned potato)
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5
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grams all-purpose flour
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1
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egg
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15
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grams crème fraîche
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aa
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sea salt
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aa
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grape seed oil
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60
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grams tvorog (Russian curd cheese)
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120
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grams nova lox, thinly sliced
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aa
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salmon caviar
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aa
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dill twigs
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Boil
potatoes; drain well; peel and mash. While still warm, whisk in flour, followed
by egg and crème fraîche; season with sea salt. Using 10 ml batter for each
blin, grill in lightly oiled skillet until both sides are golden. Makes 20
blini.
Top
blini with tvorog and nova lox; garnish with salmon caviar and dill twigs.
Serve as guests arrive.
8 @
20-cm Ø plates
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Blini
with Nova Lox
Medovukha
Medovukha
is the Slavic version of mead, which is an alcoholic beverage produced by
fermenting a solution of honey and water. Along with blini, Medovukha has been
popular in Russia since pagan times.
Warm
Medovukha and serve in wooden cups as guests arrive.
8 @
wooden cups
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Konstantin
Makovsky's painting featuring Medovukha
Poached Rainbow Trout in Aspic
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1
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rainbow trout, dressed, 800 g, 40 cm
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5
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grams black peppercorns
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2000
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ml fish stock
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3
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envelops unflavored gelatin, 7 g each
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200
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ml vegetable stock
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aa
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sea salt
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aa
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freshly ground white pepper
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aa
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Osetra caviar
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aa
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fines herbes
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Fillet
rainbow trout, reserving the tail. Slice a fillet, crosswise and at an angle to
the skin, into 1-cm thick slices. Arrange in a 32x24x5-cm baking pan, skin-side
up, in the original fish shape. Place on half of the tail. Repeat to prepare
the other fillet; arrange in another baking pan.
Bring
black peppercorns and 8 liters water to a boil. Pour onto fish and fill the two
baking pans. Let poach for 15 minutes. Drain. Transfer the two fish halves,
skin-side up, to a 36x24x5-cm oval mold.
Reduce
fish stock to 1000 ml; season with sea salt and white pepper. Cool. Soften
gelatin in vegetable stock; heat to melt. Stir into reduced stock; tip into the
oval mold. Chill until gelled.
Unmold
onto a 42x30-cm oval platter, skin-side up. Place Osetra caviar at center, and
garnish the fish halves with fines herbes.
42x30-cm
oval platter
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Poached
Rainbow Trout in Aspic
Sorrel Soup
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120
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grams white onion, chopped
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30
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grams butter
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1
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Yukon Gold potato, 150 g, peeled and cubed
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1000
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ml vegetable stock
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aa
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sea salt
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aa
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freshly ground white pepper
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200
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grams sorrel, tender leaves only, finely chopped
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200
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grams spinach, tender leaves only, finely
chopped
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aa
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grape seed oil
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Sweat
onion in butter until softened. Stir in potato and vegetable stock. Bring to a
boil; simmer 15 minutes. Purée. Bring back to a simmer; season with sea salt
and white pepper. Remove from heat. Tip in sorrel and spinach; stir and let the
greens wilt.
Ladle
into bowls; drizzle with grape seed oil. Serve.
8 @
240-ml bowls
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Sorrel
Soup
Russian Black Bread
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1
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package active dry yeast, 7 g
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15
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grams granulated sugar
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30
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grams molasses
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30
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ml apple cider vinegar
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30
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grams unsalted butter
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15
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grams unsweetened chocolate
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180
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grams light rye flour
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90
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grams all-purpose flour
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90
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grams whole wheat flour
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90
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grams wheat bran
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15
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grams caraway seeds, toasted
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3
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grams fennel seeds, ground
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6
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grams salt
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6
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grams instant espresso crystals
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aa
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grape seed oil
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Soften
yeast and sugar in 60 ml warm water. Heat molasses, vinegar, butter, chocolate,
and 240 ml water until chocolate is melted. Stir together the next eight
ingredients. Tip in yeast and molasses mixture; mix to form a smooth dough.
Turn into an oiled bowl; cover; let ferment for 2 hours.
Knock
back; stretch to form a ball. Place on a parchment-lined baking sheet; let proof
until doubled in volume, about 45 minutes. Bake in a 175°C oven until well
browned, about 50 minutes. Cool completely before slicing. Serve on a wooden
board.
40x28-cm
wooden board
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Russian
Black Bread
Baked Sole Smetana
Smetana
is a range of sour creams from Central and Eastern Europe, similar
to crème fraîche. It is widely used in many Central and Eastern European
cuisines.
Lemon Sole
Lemon
sole (Microstomus kitt) is a
right-eyed flounder native to Eastern Atlantic waters including the White Sea.
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1
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lemon sole, dressed, 1600 g
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aa
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all-purpose flour
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aa
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sea salt
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aa
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freshly ground white pepper
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aa
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grape seed oil
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Trim
fins and tail off the fish; pat dry. Season flour with sea salt and white
pepper. Lightly sprinkle the fish with flour mixture. Sear in oil until golden brown
on both sides. Place the whole fish, eye-side up, on an oiled 42x30-cm oval
platter.
Duchess Potatoes
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800
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grams Russet Burbank potatoes
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30
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grams butter, at room temperature
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60
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ml cream
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1
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egg
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aa
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sea salt
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aa
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freshly ground white pepper
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aa
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melted butter
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Boil
potatoes; drain well; peel and purée. While still warm, whisk in butter,
followed by cream and egg. Season with sea salt and white pepper.
Transfer
potato purée to a piping bag fitted with a large star tip; pipe around lemon
sole close to rim of the oval platter. Brush the top with melted butter.
Assembly
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500
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grams half-fat crème fraîche
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aa
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snipped chives
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Spoon
crème fraîche over lemon sole. Bake in a 245°C oven until crème fraîche is
bubbling and Duchess Potatoes are golden brown. Garnish with snipped chives;
serve.
42x30-cm
oval platter
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Apple Sorbet
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2
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limes
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4
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Granny Smith apples
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60
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grams apricot preserve
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60
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grams granulated sugar
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60
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ml Calvados
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aa
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candied lime peel
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Juice
limes; reserve peel for candied lime peel. Core apples; dice into 1-cm cubes
with peel. Place in a food processor; add lime juice, apricot preserve, sugar,
and Calvados; purée. Strain, pressing as much pulp through sieve as possible,
working swiftly to minimize discoloration. Churn in an ice cream maker until
frozen. Scoop into 8 chilled champagne coupes. Garnish with candied lime peel;
serve.
8
sets @ champagne coupe w/ saucer
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Apple
Sorbet
Crab Flan with Pepita Pesto
Crab Flan
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250
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ml vegetable stock
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250
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ml milk, scalded
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4
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eggs, beaten
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aa
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sea salt
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aa
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freshly ground white pepper
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aa
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freshly ground nutmeg
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240
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grams lump crabmeat
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aa
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grape seed oil
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aa
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Pepita Pesto
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8
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Kasha Stuffed Portobello
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Bring
vegetable stock to a boil. Remove from heat; stir in scalded milk. Whisk in
beaten eggs; season with sea salt, white pepper, and nutmeg. Strain.
Divide
crabmeat among eight oiled 120-ml straight-sided cylindrical molds. Tip in warm
custard mixture. Place the molds in a hot water bath. Bake in a 160°C oven
until set, about 40 minutes. Remove from oven; let rest for 15 minutes.
Pepita Pesto
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60
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grams pepita, toasted
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15
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grams grated parmesan
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2
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cloves garlic
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60
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grams basil, finely chopped
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30
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grams parsley, finely chopped
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½
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lemon, zest and juice
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aa
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sea salt
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aa
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freshly ground white pepper
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Purée
pepita, parmesan, and garlic until seeds are finely ground. Stir in basil,
parsley, lemon zest, lemon juice, and grape seed oil. Season with sea salt and
white pepper.
Kasha Stuffed Portobello
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aa
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chopped onion
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aa
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chopped celery
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aa
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grape seed oil
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60
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grams kasha (roasted buckwheat)
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150
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ml vegetable stock
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aa
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sea salt
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aa
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freshly ground white pepper
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8
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portobellos
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Sweat
onion and celery in oil. Stir in kasha; pour in vegetable stock; season with
sea salt and white pepper. Bring to a boil; simmer until tender, about 15
minutes. Stuff into portobellos. Bake in a 175°C oven for 20 minutes.
Assembly
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8
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radish flowers
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Unmold
Crab Flans onto plates; spoon on Pepita Pesto. Set Kasha Stuffed Portobellos on
the side; garnish with radish flowers. Serve.
8 @
28-cm Ø plates
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Crab
Flan with Pepita Pesto
Mimosa Olivier
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8
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crayfish tails
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aa
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sea salt
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1
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Yukon Gold potato, 150 g
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1
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carrot, 150 g
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1
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Gala apple, 200 g
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2
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hard-boiled eggs, separated
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4
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gherkins, pat dry
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8
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black olives, pitted, pat dry
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60
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grams light mayonnaise
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10
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grams Dijon-style mustard
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aa
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freshly ground black pepper
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30
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grams green peas, blanched
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aa
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snipped parsley
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Simmer
crayfish in boiling salted water until just done, about 2 minutes. Drain and
shell.
Boil potato and carrot; drain well; peel and dice into 0.6-cm cubes. Peel and core apple; dice into 0.6-cm cubes. Dip apple cubes in salted water; drain well. Cut egg whites, gherkins, and black olives into similar-sized pieces. Press egg yolks through sieve. Stir together mayonnaise and mustard; season with sea salt and black pepper. Add potato, carrot, apple, egg white, gherkin, black olive, and green peas; toss well. Stand a 6-cm Ø ring mold on a plate. Scoop in Olivier salad. Press down evenly to form the shape; top with sieved egg yolk; pull off the mold gently. Repeat with the remaining seven plates. Place a crayfish on each mimosa; garnish with snipped parsley. Serve. 8 @ 20-cm Ø plates |
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Mushroom Pirozhki
Dough
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120
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grams all-purpose flour
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3
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grams granulated sugar
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1
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gram sea salt
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1
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gram baking powder
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30
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grams cold butter, cut into cubes
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60
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grams crème fraîche
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½
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egg, lightly beaten
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Combine
flour, sugar, sea salt, and baking powder. Rub in butter until the mixture
resembles the consistency of oatmeal. Stir in crème fraîche and egg; knead to
form a smooth dough. Cover; chill one hour.
Filling
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30
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grams scallions, finely chopped
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15
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ml grape seed oil
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120
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grams cremini mushrooms, sliced
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2
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grams all-purpose flour
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15
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grams crème fraîche
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30
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ml vegetable stock
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3
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grams snipped thyme
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aa
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sea salt
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aa
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freshly ground black pepper
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Sweat
scallion in oil. Stir in mushroom; sauté until the juice of mushroom has been
reabsorbed, about 10 minutes. Sprinkle flour over mixture; sauté until
bubbling. Stir in crème fraîche; remove from heat. Tip in vegetable stock; stir
and let the mixture to thicken in the residual heat. Stir in thyme; season with
sea salt and black pepper. Cool to room temperature.
Assembly
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aa
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grape seed oil
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½
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egg, lightly beaten
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8
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thyme sprigs
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Roll
out dough into a 40x20-cm rectangle. Cut into eight 9-cm Ø rounds. Place
one-eighth of the filling on one side of a round; fold the other side over
until the edges meet. Push out air, then press the edges together with the
tines of a fork. Repeat to make 8 pirozhkis. Place on an oiled baking sheet; brush
with beaten egg. Bake in a 190°C oven until golden brown, about 15 minutes.
Transfer
to plates; garnish with thyme sprigs. Serve.
8 @
20-cm Ø plates
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Mushroom Pirozhki
http://www.preparedpantry.com/Mushroom-Piroshki-Recipe.htm
Cran-Rhubarb Kissel with Tvorog
Tvorog
(творог) is a curd cheese similar to German Quark or French fromage blanc.
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100
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grams granulated sugar
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500
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grams rhubarb stalks, cut up
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500
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ml sweetened cranberry juice
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30
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grams potato starch
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300
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grams tvorog
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Heat
sugar and 500 ml water to a boil. Add rhubarb; simmer until tender, about 10
minutes. Strain, pressing through sieve. Turn back to saucepan; add cranberry
juice. Bring to a simmer; remove from heat. Stir together potato starch and 60
ml water. Stream into fruit mixture, stirring well. Heat gently, stirring,
until smooth and thickened.
When
cran-rhubarb kissel has cooled, remove the "skin". Divide among 8 bowls;
spoon in tvorog. Serve.
8 @
240-ml bowls
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Cran-Rhubarb Kissel with Tvorog
http://nami-nami.blogspot.tw/2008/01/kissel-aka-cranberry-dessert-soup.html
Orange Ptichye Moloko
Ptichye
moloko means pigeon milk. Parent birds of pigeons and doves feed their squabs
with crop milk, which is a semi-solid substance somewhat similar to pale yellow
curd cheese. The essence of this dessert resembles pigeon milk.
Cake Layer
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1
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egg, separated
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25
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grams granulated sugar
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15
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grams all-purpose flour
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1
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gram baking powder
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aa
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sea salt
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1
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gram orange zest
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1
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cardboard, 19.5x19.5-cm
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Whisk
egg white until soft peaks form. Tip in half of the sugar, whisking until stiff
peaks form. Whisk egg yolk until fluffy and pale. Tip in the remaining sugar,
whisking until sugar has dissolved. Fold yolk mixture into meringue. Tip in
flour, baking powder, and a pinch of sea salt, folding to combine. Fold in
orange zest.
Line
a baking sheet with parchment; spread on batter to form a 20x20-cm square. Bake
in a 175°C oven for 10 minutes. Cool; peel off parchment. Place the cake layer
on the cardboard; trim edges. Fit the set into a parchment-lined 20x20x5-cm baking
pan.
Mousse Layer
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150
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grams granulated sugar
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½
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envelop unflavored gelatin, 3.5 g
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80
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ml orange juice
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2
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egg whites
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180
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grams strained yogurt
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Soften
sugar and gelatin in orange juice. Heat to dissolve. Cool to 85°C.
Whisk
egg whites until soft peaks form. Stream in hot gelatin mixture, whisking until
stiff peaks form. Fold in yogurt. Spoon onto cake layer in baking pan. Cover;
chill until set, about 2 hours.
Chocolate Layer
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120
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grams bittersweet chocolate, cut up
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Heat
chocolate until softened, at about 35°C. Spread over mousse layer. Chill 5
minutes.
Assembly
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aa
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strips of candied orange peel
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Remove
cake from baking pan by lifting the parchment lining. Cut into eight 9x4.5-cm
pieces. Transfer each onto a plate; garnish with candied orange peel. Serve.
8 @
20-cm Ø plates
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Ptichye Moloko
http://rbth.ru/articles/2012/08/27/top_12_russian_sweets_17701.html
Gozinakh
Gozinakh
is a Slavic walnut honey candy.
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360
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grams walnuts, blanched
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240
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grams honey
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40
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grams granulated sugar
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1
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doily
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Coarsely
chop walnuts. Spread in a single layer on a baking sheet. Toast in a 175°C
oven, turning from time to time, until golden and fragrant, about 10 minutes.
In
a heavy 2000-ml saucepan, bring honey and sugar to a boil. Heat the syrup until
it registers 105°C on a candy thermometer. Reduce heat; tip in walnuts. Cook,
stirring, for 15 minutes.
Brush
the inside of a 20x20x5-cm baking pan with cold water; tip in candy mixture.
Shake the pan to smooth the top. Let to cool, uncovered.
When
the candy has hardened, dip the pan in hot water and invert to unmold. With a
sharp knife dipped in hot water, cut into 5x5-cm squares. Transfer to a
doily-lined platter; serve.
28x28-cm
platter
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Black Russian
For each serving:
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30
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ml vodka
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20
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ml Kahlúa coffee liqueur
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aa
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ice cubes
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1
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stir
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Pour
vodka and coffee liqueur into a rocks glass filled with ice cubes. Stir gently;
serve.
8 @
rocks glasses
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