Kutia Pudding

From Russia, this is a traditional sweet pudding that is served at Christmastime.

  • 2 c cracked wheat
  • ½ c sugar
  • ½ c honey
  • ½ c chopped walnuts
  • ¼ c poppy seeds

Rinse wheat. Cook in water until done, about ¾ of an hour. Add water during cooking if necessary. Stir during cooking so that wheat will not stick to bottom of pan.

Pour some boiling water over poppy seeds to wash them, simmer them for about 10 minutes in a covered pot. Drain off any remaining water. Mix with wheat, honey, sugar and nuts.

Paska Easter Cake

Traditional Russian Orthodox Easter Cake

  • 2 ½ lbs ricotta
  • 1 c butter
  • 1 c whipping cream
  • 2 eggs
  • 1 ½ c fine sugar
  • 1 c glazed fruit
  • 1 c golden raisins
  • ½ c blanched almonds
  • 1 ½ t vanilla

Have all ingredients room temperature. Break ricotta into small pieces. Add alternately butter and heavy cream to cheese and beat with a wooden spoon until soft and smooth.

Beat together eggs and sugar until very light. Add to cheese mixture gradually and beat until smooth. Beat in vanilla. Add all but ¼ c glazed fruit and ¼ c raisins which will be used for decoration later.

Honey Mousse

Use the best raw honey and farm raised chicken eggs you can find and this simple recipe will blow your mind.

  • 1/2 c honey
  • 4 eggs

Separate the eggs. Mix the honey and egg yolks in a sauce pan and simmer over a low heat stirring constantly until this mixture thickens. Remove from heat and cool. Beat egg whites until stiff and fold into honey mixture. Pour into individual serving dishes and chill.

Kasha with Cream Cheese

  • 1 c buckwheat
  • 2 c milk
  • 8 oz cream cheese
  • 2 eggs
  • 1 c sour cream
  • 2 T butter
  • 1 T bread crumbs
  • salt

Heat milk, stir in buckwheat and cook until it thickens. Add cream cheese, eggs and salt. Put in a greased baking dish and sprinkle with bread crumbs. Brush top with sour cream and melted butter. Bake at 350 degrees until brown crust has formed on top (about 45 minutes). Slice and serve with melted butter and sour cream.

Gingery Dates

  • 500g (1 lb) dates
  • 1/4 c gin
  • 1/4 c vodka
  • 1 inch grated ginger
  • 5 cardamom pods

Rinse dates, leave the seeds in. Drain well. Place in bottle, add alcohol, cardamom and ginger. Cover. Place in fridge.

Newburg Sauce

According to Linda Stradley’s post on her site What’s Cooking America, Newburg Sauce was created at the Delmonico Restaurant in New York City by their French chef, M. Pascal. The sauce was originally named after a Mr. Wenburg, a frequent guest at the Delmonico restaurant. They had a falling out and the name was changed to Newburg.

  • 2T butter, melted
  • 2T flour
  • 1/4 t ground ginger
  • 1/4 t paprika
  • 1 clove garlic, mashed
  • pinch nutmeg
  • pinch dried dill
  • salt
  • 1 c milk
  • 1/2 c cream
  • crab, shrimp or lobster meat
  • 2T dry sherry

Melt the butter over low heat add the flour to form roux, blend in the spices and salt into the butter. Add the milk while whisking to thicken. Add the cream while whisking. Remove from heat add the sherry and the seafood.

Plum Dumplings

Hungarian Plum Dumplings (Szilvasgomboc) are a traditional food, this recipe comes from the Hungarian Cookery Book by Karoly Gundel (1956)

Serves 6

  • 6 potatoes
  • 3 eggs
  • 40g (2oz) butter
  • salt
  • flour
  • plums or damsons

Boil six mealy potatoes and rub them through a hair sieve. Add the butter, eggs, salt and as much flour as they will absorb but not too much. Roll it out and then cut it into squares big enough to hold a plum.

Hungarian Gerkins

(Kovaszos Uborka) this traditional pickle recipe is from the Hungarian Cookery Book by Karoly Gundel (1956)

  • 2 kg (4 lb) short thick cucumbers
  • 150g (5 oz) bread (made with yeast)
  • 20g (1 oz) peppercorns
  • 40g (1 ½ oz) salt
  • 2 L (4 pt) water
  • dill (fresh is best)
  • 1 clove garlic
  • 2-3 bay leaves

You will need a glass or earthenware jar with a capacity of about 4pts. Toast the thinly sliced bread. Cut off the tips of the cucumbers, taste them in case there are any bitter ones. Then pierce them all over the surface with a sharp knife. Boil the salt in the water and let this brine cool.

Hungarian Bread Soup

(Kenyerleves Paraszt Modra) is a hearty traditional peasant soup, this satisfying recipe is from Hungarian Cookery Book by Karoly Gundel.

Serves 6

  • 300g (11 oz) dry crusts
  • 100g (4 oz) fat (preferably lard)
  • 1 bunch parsley
  • 3 eggs
  • 1 med onion
  • 1 T paprika
  • salt to taste

Fry dry crusts of bread in hot fat together with some finely chopped parsley and onions. Add water, salt and paprika and boil. Beat 3 eggs and add gradually to the boiling soup, stirring all the time.

This soup tastes like meat soup.

Traditional Eggnog

  • 12 eggs, separated- use eggs from chickens you know personally if possible
  • 3/4 c honey
  • 1 pt whiskey
  • ¼ pt rum
  • 1 pt thin cream
  • 1 pt heavy cream, whipped
  • nutmeg, grated

Beat yolks until light. Gradually add honey (warm in ban marie if it is too solid). Continue to beat until thick and lemon colored. Add whiskey, rum and thin cream. Fold in the whipped cream and the stiffly beaten egg whites. Refrigerate until ready to serve. Serve with a sprinkling of nutmeg.