August 4th, 2007 | Basics, Dairy, Fermentation, Recipes, Sauces, Vegetarian, live culture, Russia, sauce, smetana, sour cream, specialties
Smetana Sauce (sour cream)
Method:
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.
August 4th, 2007
8 oz cream cheese 2 eggs sour cream 1c flour butter 1 t salt Method: 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 ...
August 4th, 2007
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 Method: Rinse wheat. Cook in water until done, about ¾ of an hour. Add water during cooking if necessary. Stir during co ...
August 4th, 2007
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 Method: Have all ingredients room temperature. Break ricotta into small pieces. Add al ...
June 28th, 2007
Kalaw, a cool, former British hill-station in Shan State, Myanmar, rises 6,000 feet above sea level and is famous for its flowers and farmlands. It is now a gateway to a variety of interesting treks. A three day trek will take you through the mountains to mystical Inle Lake, through the village ...
June 28th, 2007
(Viner Terta) is a very interesting traditional Icelandic Cake, this is a favorite recipe from Tastefully Yours, the Cook's Book by Grace W. Taubman (1969). Makes 2 cakes of 5 layers each Torte Layers: 1 c butter 2 c sugar 4 eggs ½ c sour cream 1 t baking soda 1 t baking powde ...
