Pelemeny ~ Russian Ravioli

Pelemeny (Russian Version of Ravioli)

Filling:

1/2 lb. ground chicken
1/2 lb. ground veal, or lamb, or beef
1 medium onion grated
1 tsp. salt
1/2 tsp. pepper

Dough:

2 cups sifted flour
1 egg
1/3 cup water

Combine the two meats with onion. Add seasonings to taste and mix well and set aside.

Prepare Dough: In a small mixing bowl, sift the flour and a pinch of salt. Make a nest in the flour, add the egg which has been mixed with water. Work the flour into the egg and mix and then knead to a rather dry dough. Use more or less flour as needed. Roll dough very thin. We used a pelemeny mold/maker that my mom brought back on one of her trips to Russia so the pelemeny come out in a round shape. If you don’t have a mold cut the dough into 2″ circles. Put a small ball of filling (about 1/2 tsp) onto each circle and fold over and pinch edges making a half-moon shape. Then pinch each corner up together.

Boil in your choice of broth. Add the Pelemeny to the boiling broth. When they are done they will surface like doughnuts. You can serve them with the broth like a soup or you can have them plain with some sour cream. This recipe should feed 4-6 people.

The photo collages that I have shown are of my family making a huge batch of these for a family gathering we’re having. We made 648 of these.

It is very important to flour this mold really well each time you put the dough on to fill.

We found that a plastic teaspoon worked best to press the meat into each little hole.

You have to shake the completed Pelemeny out of the mold.

You can serve these with a lot of broth like a soup or just plain with sourcream.

Some people enjoy them with soy sauce.

Enjoy!

Pishky ~ Russian Fry Bread

 

Pishky

Ingredients:

4 C. flour
2 C. sour cream
3 eggs (beaten)
1 tsp. salt
3/4 C. sugar
1 tsp. baking soda
1/4 C. orange juice
vegetable oil to fry pishky in

Make well in center of flour. Mix sour cream, beaten eggs, salt, sugar, and orange juice. First blend the soda in a tablespoon of hot water then add it to the wet ingredients. Mix into flour and knead the dough. Roll out the dough on a floured surface. Cut in strips. Then cut strips on the diagonal about 4″ long and cut a slit in the center of the 4″ length. Fold the top of the piece through the hole and up again. Fry in oil until golden brown on both sides. Before serving sprinkle with powdered sugar.

 

These are great for an afternoon treat to have with tea!

 Update: In her comment, Heather reminded me about the fact that these are great right out of the pan and for a few hours but after that they aren’t as wonderful. Make small batches that you’ll gobble up quickly is my recommendation. The other thing you can do if you have more than you want to eat right away is to make a wonderful overnight french toast breakfast casserole with the leftovers…

Photobucket is holding all my photos I stored with them from 2007-2015 hostage. They have blacked out all those photos on my blog posts. OH BOTHER! I’m slowly cleaning up my posts.

Recipe Round Up ~ Russian Recipes

May’s Recipe Round Up

will be at Whatever Things…

Recipes Around The World

This month’s recipe category will be recipes unique either to the part of the world or country you live or where you’re from originally. It’s a bit like “The Great British Menu,” but with a worldwide focus.

The recipe can be for Snacks, Starters, Main Courses, Desserts, Cakes, Biscuits or even a Hot or Cold drink recipe.

My heritage is Russian (100%). I have several Russian Recipes featured on my blog already so I’ll inclule the links to click on and you’ll be able to see some step by step recipes and photos.

We’ll start with Borsch

 

Then how about some Golubtzi? (Stuffed Cabbage)

 

And lastly although I have a few more recipes is this simple version of Lopsha.

 

For more recipes with an International flare or to join in the fun click over to Whatever Things.

Photobucket is holding all my photos from 2007-2015 hostage and they have blacked them all out. I’m slowly working at restoring my posts without their help. Such a tiresome bother!

Nadia’s Kulich ~ Russian Easter Bread

Happy March everyone and because Easter is just 22 days from today I wanted to post the recipe I promised for my mother’s Russian Easter Bread, Kulich. The big question is…will ellen b. finally attempt making it this year??? We’re off for our beach walk and had a very busy day yesterday so I hope to get around to blogs later and a post about my Friday.

I promised my mom’s recipe for Kulich. Now what you need to know about my mom and recipes is that she ends up tweaking them from year to year so this recipe is the last written down recipe for her Kulich from 2001.

Ingredients:

16 egg yolks
4 eggs
5 C. sugar
1 quart whipping cream
1 quart half and half
1 T. salt
5 cubes butter ( 2-1/2 cups )
1/2 C. oil
1 shot apricot brandy
6 teaspoons powdered vanilla
Zest of 2 lemons
8 pkgs rapid rise yeast
1 T. sugar
1 Cup water and 1 Cup milk
About 10 lbs of flour

Of course most of you will need to cut this recipe in half or quarters cuz this is enough for an army (my extended family)

Add yeast to the cup of water and cup of milk. Make sure the liquids are lukewarm. Let this mixture dissolve and sit. In the meantime beat the eggs, only use a stainless steel bowl. (because mom says it will work better that way). Now add the 1 T. of sugar into the yeast mixture and stir to dissolve.

Cream the butter and sugar. Add the eggs to the butter and sugar mixture and mix to combine. Mix the half and half with the whipping cream and heat until lukewarm. Add the half and half mixture to the eggs. Mix in the vanilla and brandy. Add the yeast mixture and the salt and beat with a mixer. Continue beating and add the lemon zest. Continue beating and add the flour about a cup at a time. Once you cannot beat the dough any longer, put the dough on a floured surface and start incorporating the flour by kneading the dough. The dough should be kneaded very well approximately 10 minutes. You should knead the dough until you can cut it with a knife and it is smooth without any holes. Place the dough in a stainless steel bowl. Take some oil and pour a little on the dough and spread it all over the dough. Make sure to turn the dough so it is coated evenly. Cover with plastic wrap right on the dough and a dish towel on top of that. Place in a warm place away from drafts to rise. (My sister usually puts it into the oven that has been warmed slightly.

It is now time to prepare the coffee cans (1 lb. and 2 lb. cans are the best) Cut circles the size of the bottom of the cans out of wax paper. You will need four circles per can. Make sure the cans are well greased. Put the 4 circles in the bottom of the cans.

 

Use a empty and clean coffee can like the one above. Take the label off. You’ll need to use a can opener to cut the lip off the can. I hope these pictures will make the process easier to understand.

Cut sheets of wax paper long enough to line the sides of the can and tall enough to be 2″ above the rim of the can. Use crisco to seal the ends of the paper.

Here’s a can with the bottom and sides lined with the wax paper.

When the dough has doubled in size, punch it down and turn it over. Let it rise a second time until it doubles in size. Punch it down again. You will take a portion of dough about 1/3 the size of the can. Knead it and form it into a smooth ball that you can easily drop into the can. Let the dough rise again inside the can until it is at least double in size. Bake in a 350 degree oven until golden brown on top. Let them cool slightly in the cans. Remove them from the cans and then cool completely on their sides. Cover them with a towel and turn them several times so they keep their shape.

 

To go with this bread my mom always makes a wonderful sweet cheese topping that is formed in a mold in different shapes. For my mom’s Sernaya Paska (cheese spread) recipe click here.

Vareniky the Bagdanov Way ~ Russian Recipe

The Ladies got together to make Vareniky together at my niece Debbee’s house. Look at those cute aprons on Michelle, Melissa, Debbee, Letty, and mom! I want to say at the top here that this recipe is for a lot of vareniky. So you’ll need to do the math and cut it down. This recipe makes about 40 or 50.

Vareniky

6 eggs
1- 1/2 C. half and half
1/2 C Sour Cream
1 T. Oil
3 T. sugar
Flour sifted (at least 8 Cups)

Update! sorry peeps! I forgot the Salt…you’ll need to add 1 Tablespoon of salt to the dough, also.

Extra cube of butter and half and half for sauce at the end…

Sift flour. Make a hole in the center of the flour. Combine eggs, half n half, sour cream, salt, and sugar. Beat until combined. Pour into the hole of flour. Mix and knead adding flour until dough stays together. Dough will be very soft.

Filling:

3 lbs. farmers cheese or hoop cheese
2 eggs
1 t. salt
3 T sugar

Beat all ingredients together until combined.

Roll out flour mixture. Cut circles about 3″ in diameter. Put about 1 heaping teaspoon of the cheese in the center of the circle. Fold in half and pinch ends together then flute with finger. Place the vereniky in boiling water until they come to the surface and float. Drain and cool. At this point they may be frozen.

 

This is what they are suppose to look like. Just remember this one was made by a pro!

 

That’s the cheese mixture in the bowl that you fill them with.

 

This is the boiling step.

To serve, place vareniky into a 9 x 13 baking dish. Melt one cube of butter and pour over vareniky. Heat up half and half and cover the vareniky with the half n half. Bake at 375 degrees until the half n half boils. Serve with sour cream and preserves or syrup.

My family traditionally has these for dessert on Christmas Eve when they get together. They are also a favorite for breakfast. The joy of receiving and eating these treats is always wonderful. I’m going to have to be in L.A. for one of the cooking parties so I can really learn how to make them and enjoy them in the future!

Photobucket is holding all my photos I stored with them from 2007-2015 hostage. They have blacked out all those photos on my blog posts. OH BOTHER! I’m slowly cleaning up my posts.

Shashlik ~ Barbecued Lamb Kebobs

1 leg of lamb de-boned
3 large onions sliced
Juice from 4 lemons mixed with 1/2 cup olive oil and 4 cloves of garlic crushed.
Lawry’s Seasoning Salt and pepper

Cut the lamb in pieces about 1-1/2 inches thick to 2 inches square. Trim off excess fat. Place a layer of onions in a large pot, then a layer of meat, season with Lawry’s and pepper, then sprinkle with lemon juice oil mixture. Repeat layers until all meat is in the pot ending with onions and lemon juice mixture. Cover and let stand in refrigerator for at least 4 hours or better overnight, stirring occasionally to let all the meat marinate thoroughly.

After the meat is done marinating, separate the meat from the onions. Thread the meat onto skewers, and broil outdoors over hot charcoal embers, turning the skewers occasionally to brown the meat on all sides. Now for the modern method you could use those fish cages to put the meat in and BBQ it on your gas grill. This is a lot simpler by far, but some swear by the old school method.

Serve with rice pilaf and a cucumber, tomato, onion salad.

Growing up when we were part of the Russian Molokan Church I remember the all church picnics we had at Brookside Park in Pasadena where there were several open grills cooking this wonderfully marinated lamb. So suculant, so yummy. We’d have rice and salads with it. What a highlight of the year those picnics were! For special family gatherings my father is the one who marinates and barbeques the lamb.

Vinegrette ~ Russian Salad

Happy Birthday to my sister Kathy today May 23rd! You’ve been a wonderful daughter, sister, friend, wife, mother and grandmother. May God bless you richly all the days of your life on this earth!

Her version of this Russian Salad is posted below.

Kathy’s Vinegrette Recipe (cut recipe in half for smaller families)

2 cans julienne beets (partly drained) juice moistens and adds color
2 cans kidney beans (drained)
1 can sauerkraut (liquid squeezed out)
3 boiled potatoes
3 pickles diced (Claussen or Kosher dill brand preferred)
1/4 of an onion shredded

Dice potatoes, coat them with oil and salt them, then chill. Once the potatoes ae chilled add the remaining ingredients and toss to combine. You could add a little of the pickle juice if you like that flavor. Taste then season to your liking. Usually the sauerkraut and pickles have enough saltiness that you won’t have to add any more.

 

 

This is such a colorful salad, it goes well with meat of any kind. At our house it goes with lamb or a juicy steak or sometimes all by itself. Simple, pretty and delicious! Bon Appetit!