Semolina Pudding

This recipe was found in an old out of print community recipe collection. Very delicious and creamy, it is a variation on creme brulee and was served at the Hotel St. Regis in New York by Chef Paul Moreau.

Serves 4-6

  • 4 c milk
  • 1 t vanilla extract
  • ½ c semolina
  • 3 egg yolks
  • ½ c sugar
  • ¼ c raisins
  • fruit compote

Boil milk with vanilla, add semolina and cook gently until mixture thickens.

Beat egg yolks with sugar and gradually add semolina, stirring briskly with a beater. Return to heat for 2-3 minutes and fold in the raisins.

Press into a small mold that has been well buttered and sprinkled with sugar.

Bake in a very hot oven (500 degrees F) for a few minutes to caramelize the surface. Remove from mold.

Decorate with slices of compote or fruit.

Just before serving sprinkle with Kirsch and set aflame. Serve with a sauce of apricots.

Honey Beet Jam

  • 1 pound beets
  • honey
  • 1 inch ginger root
  • almonds or hazelnuts, sliced

Wash, peel and cut beets into ½ inch slices. Cook and drain.
Add one cup of honey for each cup of beets and cook until thick.

Flavor with ginger root and serve cold with nuts.

Apple Sauce Souffle

A very simple light and fluffy dish.

Add honey to apple sauce, or if it is sweet enough leave it out. Beat egg whites until stiff and dry. Fold into apple sauce.

Cottage Cheese Patties

Tvorozhniki a Russian treat. This recipe was discovered in an out of print community cook book and can be eaten for breakfast or afternoon tea.
Serves 4-6

  • 1 pound cottage cheese or quark
  • 1 T lemon juice
  • 2 T sour cream
  • 2 eggs, well beaten
  • ½ t grated lemon rind
  • 3 T almond flour

Cottage cheese must be very dry. Place in sieve or colander, covered with weighted plate; stand in cool place several hours.

Rub cheese through sieve, add lemon juice, sugar, sour cream, well-beaten eggs, and lemon rind. Add salt if cheese was not salted.

Mix thoroughly and add flour slowly by tablespoonfuls. If cheese is not very dry, all 4T may be needed. If cheese is dry, 2-3 T may be sufficient. Mixture must be smooth and thick.

Cool in fridge ½ hour. Drop mixture by spoonfuls onto floured board. Form flattened round cakes 2 inches in diameter and ½ inch thick.

Fry in fat on both sides until golden brown. Serve with sour cream and honey.

Recipe by E. H. Eberhardt

Fruit Soup

  • 3 c dried prunes
  • 1 c pearl barley
  • 1 c raisins
  • 2 sticks cinnamon
  • brown sugar
  • cornstarch or arrowroot
  • 1 t cut lemon peel
  • 1 ½ T lemon juice

Cover prunes with cold water and let stand overnight.

Wash pearl barley, cover with cold water and stand overnight.

Add raisins to prunes and add more cold water if necessary. Cover and simmer until partly done, then add barley, cinnamon and brown sugar to taste. Continue to simmer.

Thicken with cornstarch or arrowroot, using just enough so that soup when chilled will have the consistency of jellied consomme.

Add lemon peel and lemon juice. Chill.

To serve Fruit Soup hot:
Omit thickening and add a little buttermilk before serving. Do not boil after buttermilk is added.

This is Helena, Baronese de Polenzska’s recipe.

Sorrel Soup

Green Shchi a summer soup in Russia, packed full of vitamins and nutrients.

  • 1 pound sorrel
  • 1 ½ T butter
  • 1 pound spinach
  • 6 c stock
  • 1 T flour
  • ½ c sour cream
  • salt and pepper

Pick over and wash sorrel, shake off water; chop fine. Saute in ½ T butter. Mash through colander.

Wash spinach thoroughly. Cook in boiling salted water. Drain. Mash through colander. Combine with sorrel and dilute with stock.

Cream butter with flour. Add ½ c boiling stock. Add mixture to soup; bring to boil. Good served cold.

Just before serving, blend in ½ c sour cream. Serve with dry toast.

Russian Dressing

  • 2 hard boiled eggs
  • ½ c smetana (sour cream)
  • ¼ t salt
  • pepper

Rub the eggs through a sieve and mix with sour cream. Add salt and pepper.

If a thinner dressing is desired, add a little cream.

Walnut Sauce

  • ½ c shelled walnuts
  • 1 clove garlic
  • ½ c vinegar
  • ½ c chopped green onions
  • 2 T chopped parsley
  • pinch cayenne
  • salt

Crush walnuts and garlic together. Add salt, pepper and onions. Mix with vinegar and parsley.

Serve with fish, poultry or vegetables.

Sour Cream Sauce

Smetana Sauce (sour cream)

  • ½ c sour cream (smetana)
  • 2 T butter
  • 1 T flour
  • ½ c beef or veg stock
  • salt

Make a roux of the butter, flour and salt. Add the stock gradually. Add the sour cream and mix well. Cook for about 5-10 minutes.

Sauce may be served with meats, vegetables or fish.


Mix cream cheese with a tablespoon of butter. Add flour, beaten eggs and ½ t of salt. Combine all ingredients until smooth and put mixture on a floured board.

Form into a flat strip about an inch thick. Cut into narrow slices and drop into boiling salted water.

Simmer until dumplings rise to the top. Do not cook too quickly or they may fall apart. Remove from water with slotted spoon. Serve with melted butter poured over them.