Christmas in Russia a delightful holiday. There a lot of Russian Christmas traditions which include beautiful Russian Christmas songs, games and tasty Russian food. Today I would like to talk about Russian recipes and Russian Christmas menu specifically. I would like to teach you some Russian Christmas recipes which are big part of the Russian Orthodox Christmas and Russian culture.
The fast precedes of Christmas. This fast is not the most rigorous, with permission, and sometimes there is a fish allowed. We, Russian, don’t make special fish dishes for Christmas. Russian Ester meal can’t be without fish, but on Russian Orthodox Christmas meat is the main thing.
Table in the old days strewed with hay as a reminder of baby Jesus birth in a stable in Bethlehem. Then, table covered with a tablecloth, and set in the center of the table dish with sochivo and other dishes, which were supposed to be exactly twelve (the number of apostles).
Christmas table has the abundance of snacks. Main Russian Christmas dish is a goose with apples. Today's Russian Christmas meal is impossible without sweet: cakes, rolls, muffins. On festive Russian table were pancakes, jelly fish, suckling pig with porridge and roast, jelly meat or aspic, kolyadki, honey cakes, gingerbreads, stewed fruit…
Here are some traditional Russian recipes for Christmas - Bon Appetit!
It is traditional ritual dish of Russian cuisine for Christmas.
You will need: 14 oz of wheat kernels, 5.3 oz of poppy, 5.3 oz shelled walnuts, 5 tablespoons honey. Grain wheat kernels with warm water to cleanse it from the shells, then dry, sift through a colander, rinse and boil in water - crumbly porridge. Then the porridge to cool and sweeten to taste; grind poppy to obtain milk, put the honey, stir and add to porridge, then add the chopped nuts.
Goose baked with apples This is a great dish of Russian cuisine. It will decorate your table for Christmas or New Year really nicely. The recipe of apples stuffed goose is not too complicated. Try to cook - it is very tasty! You will need: 1 medium-sized goose, 4 tablespoons of raisins, 1 tablespoon of sugar, 15 medium sized sour apples, salt, and parsley. Rub prepared and gutted goose with salt inside and outside. Peel and clean from piths 6-7 apples, cut them into quarter. Rinse and soak the raisins in hot water. Mix raisins, apples and sugar. Evenly stuff the goose with the mixture and sew up the hole. Place the goose’s back down in deep pan with water (about 2-3 cups). Put it in preheated oven (430F). As soon as the goose turns brown, turn it over (cut down). When the goose lightly browned you need to decrease a temperature to 320F. Brush with goose juice regularly (every 7-10 minutes) while baking. Goose will be ready approximately after three hours.A few minutes before the end of baking add the remaining sliced apples, sprinkle them with juice from the pan and keep baking until they will be a very soft. However it is necessary to make sure that apples are not cracked.
When goose is ready, take out the thread and remove the stuffing. Put stuffing on the oval dish and put our beautiful goose on top of it. Put baked apples around goose and garnish platter with greens. If you are not big fan of apple staffing, you can do different stuffing as a fresh cabbage, buckwheat porridge with mushrooms and onions, boiled potatoes. Also you can use same recipe to bake a duck.
Meat aspic This is a very traditional dish of Russian cuisine for Christmas and New Year. It is a really tasty meat dish. But be ready it takes a looong time to prepare. The recipe itself is not difficult at all. You will need: 2.2 lbs of pork shin, 1 pork leg, 1.1 lbs of beef shin, half chicken, 1 carrot, 1 root of parsley and parsley greens, 2 onions, 2-3 bay leaves, 1 clove of garlic, 5-6 peas black pepper, ground pepper, salt. All meats cut for peaces and put into deep pan with cold water. Water should be above the meat for couple inches and put a pan on the stove. When it goes to boiling, remove the foam and add veggies, salt, spices. Cook it on very low heat for 3-4 hours until meat separates from the bones. Separate meat and broth. Let the broth stay for little a while, remove the fat from the broth. Separate the meat from the bones, large pieces cut for smaller ones. Put meat in the special dish for aspic. Add crashed garlic, salt and pepper to taste into the broth and pour it over the meat. Put the aspic dish in a cold place. Before serving the aspic, put the dish in hot water and overturn it on a platter. Cut aspic into portions, garnish with herbs. Serve with horseradish or mustard. If you wish to decorate your aspic a little bit, you can add parsley, dill, sliced hardboiled eggs, green peas or boiled carrots circles before you pour the broth.
Peasant pate with pork This Russian recipe of coarse peasant-farmer's pate with mushroom is a great appetizer before a holiday dinner. It can be stored in the refrigerator 4-5 days. For 12 servings you will need: 12 oz chopped pork liver, 8 oz cut into cubes pork fillet, 12 oz diced ham, 2 peeled and chopped garlic cloves, 1 peeled and finely chopped onion, 6 oz chopped mushrooms, 6 tbsp of chopped fresh sage, 5 tablespoons of red wine, 10 strips of smoked bacon, salad and crisp bread.Combine the liver and pork in a food processor. Chop until a homogeneous mass. Add garlic and season with salt and black pepper. Mix up all together again in the food processor. Put meat mixture in a large bowl and mix with onion, sage, mushrooms and red wine. Preheat oven to 356F. Stretch slices of bacon and put them in square baking pan, with a capacity of 32 oz, so that they came one after another. To stretch the bacon: you have to walk on it the back of a knife until the bacon slice is not doubled in length. Put the row pate in to the baking pan and push the pate down, ram it. Tightly cover with foil, secure with a rope and put it into another baking pan bigger size. Pour water into second baking pan so it reaches the middle of the pate’s baking pan wall. Bake 2 hours. To check whether the pate is ready, you need to stick a sharp knife to the middle. The juice should be clear, without blood. After pate is ready, put it in refrigerator for 3-4 hours or overnight, until it’s completely cooled. Serve with salad and bread.
Chicken salad with walnut You will need: 10.6 oz cooked chicken meat, 5.3 oz of cooked mushrooms, 2 eggs, a handful of walnuts, 5.3 oz of mayonnaise. Chop boiled chicken, boiled dried mushrooms, hard boiled eggs whites and nuts. Mix hardboiled egg yolks and mayo together and season a salad with this mixture. When serving, decorate with greenery.
Rastegai (pie) with mushrooms and rice
Rastegai are different from ordinary pies. They are round, with an open center. You can bake one big rastegai or bake small ones - both round and in the form of a boat with an open center. For filling, use the meat and eggs, mushrooms and rice, fish and cheese. Rastegai served as a snack as well as addition to meat or mushroom broth, or fish soup.
You will need for stuffing: 7 oz of dried mushrooms (you can use fresh mushrooms as well), 1 onion, 2-3 tablespoons of vegetable oil, 3.5 oz of rice, salt and black pepper to taste.
Prepare dough. Make leavened dough from 1.1 lbs of flour, 17.6 oz of water and 1 oz of yeast. When the dough rises, add the salt, sugar, 3 tablespoons vegetable oil, and another 1.1 lbs of flour and beat out the dough. Beat the dough until it stops to stick to the hands. Then let it sit until it rises. Then the dough is ready for baking.
While dough rises, make the stuffing. Boiled mushrooms pass through a meat grinder or finely chop. Fry the sliced onions with mushrooms 7-10 minutes. Fried mushrooms and onions mixed with cooked rice, salt and pepper. Then fill pies. Put the pies on oiled baking sheet, for 15 minutes in a warm place. Then glaze each pie with strong sweet tea, sprinkle with breadcrumbs and bake in preheated to 392-410F oven.
Honey Pryaniki (Gingerbread)From long time ago Pryaniki were one of the most loved sweets in Russia. Pryaniki closely associated with many holiday’s rituals which are originate from antiquity. Gingerbread was mandatory at many holiday feasts. You will need: 4.2 oz of liquid honey, 2 tablespoons sugar, 1 pack baking powder, 5 oz buttermilk or yogurt, 3.5 oz of vegetable oil, pinch of salt, 24.7 oz flour, 1 egg. For glaze: 2 tbsp. tablespoons milk, 1.8 oz chocolate, 2 egg whites, 3.5 oz sugar, 1 tsp. lemon juice. Mix honey, buttermilk, salt, sugar, 2 egg yolks (separated from whites – put egg’s whites in refrigerator), 1 egg and baking powder. Leave on for 15 minutes. Gradually add oil, then flour, knead hard dough. Cover with plastic and put it in the fridge for 1 hour. After 1 hour get the dough out of fridge, divide it into about 20 ball-shape pieces. Put they on a baking sheet covered with baking paper. No butter or oil needed on the baking paper. Bake cakes in preheated oven at 392 F for 20 minutes. While the cakes are baking, beat egg whites with sugar until strong foam; add the lemon juice in the end. Total beating time depends on the mixer power – I would say about 12 minutes. Put the icing on baked and still hot gingerbread. Let them stay till they cool down and pour over them a chocolate glaze. For the chocolate glaze you will need to hit up milk with a chocolate, mix thoroughly, and make sure that the glaze has not burnt.
You will need: 3.5 oz of dried apples, pears, prunes, 1 tablespoon sugar, 1.8 oz of raisins and 1.32 gal of water. Add water in to washed dried fruits, add sugar or honey, add the raisins and cook under the lid for an hour on medium heat. Let it sit for 3-4 hours and refrigerate.