"Please to the Table", Anya von Bremzen and John Welchman "The Art of Russian Cuisine", Anne Volokh and not just because the author was my professor, but "A Taste of Russia", Darra Goldstein
a lot of dishes are time-consuming. You don't have to be a master chef, but be prepared to put in some time. My thoughts are to cook pirozhki with a fruit filling- it's a lot of work but will serve a lot of people. You can get a variety of recipes online, it's too long to type out here.
Also, khvorost is a good idea because you can make a lot. Not very substantial though. I HAVE NOT tried this recipe, from http://www.russianfoods.com/recipes/item00240/default.asp.
about 3 c flour. 1/2 cup milk. oil for frying. 2 eggs. 1 tb sugar. 1 c sour cream. 1 wineglass vodka. pinch of salt.
Mix flour, sugar and salt and blend with the milk, sour cream, vodka and beaten eggs. Stir until the mixture is smooth then roll out very thinly and cut into strips about 4 inches long and 1 inch wide. Slit the center of each strip and push one end of the pastry through it, or make rings with a pastry cutter and twist them into various shapes. Fry in deep, boiling fat until golden brown, then drain on greaseproof paper and sprinkle with sugar powder.
I also like Suvorov Cookies:
1/2 cup unsalted butter 2 cups all-purpose flour 1/4 cup sugar 1/2 cup plus 2 tablespoons heavy cream pinch of salt
1/4 cup thick jam (raspberry or apricot) * I like apricot confectioners' sugar
Cut the butter into the flour. Add the sugar, cream, and salt. Form the mixture into a ball and wrap in waxed paper. Chill for at least 1 hour in the refrigerator.
On a floured board, roll out the dough 1/8 inch thick. Using a flower-shaped cookie cutter or other decorative shape (or just a circle!) cut out the dough into cookies about 1 1/2 inches in diameter. Place on ungreased cookie sheets.
Preheat oven to 375F. Bake cookies for 10-12 minutes, until golden around the edges. Remove from sheets and cool on wire racks.
To assemble, sandwich two cookies together with a layer of thick jam, putting the two flat sides together.Dust with confectioners' sugar before serving. Yield: 5 dozen small cookies.
no subject
"Please to the Table", Anya von Bremzen and John Welchman
"The Art of Russian Cuisine", Anne Volokh
and not just because the author was my professor, but
"A Taste of Russia", Darra Goldstein
a lot of dishes are time-consuming. You don't have to be a master chef, but be prepared to put in some time. My thoughts are to cook pirozhki with a fruit filling- it's a lot of work but will serve a lot of people. You can get a variety of recipes online, it's too long to type out here.
Also, khvorost is a good idea because you can make a lot. Not very substantial though. I HAVE NOT tried this recipe, from http://www.russianfoods.com/recipes/item00240/default.asp.
about 3 c flour.
1/2 cup milk.
oil for frying.
2 eggs.
1 tb sugar.
1 c sour cream.
1 wineglass vodka.
pinch of salt.
Mix flour, sugar and salt and blend with the milk, sour cream, vodka and beaten eggs. Stir until the mixture is smooth then roll out very thinly and cut into strips about 4 inches long and 1 inch wide. Slit the center of each strip and push one end of the pastry through it, or make rings with a pastry cutter and twist them into various shapes. Fry in deep, boiling fat until golden brown, then drain on greaseproof paper and sprinkle with sugar powder.
I also like Suvorov Cookies:
1/2 cup unsalted butter
2 cups all-purpose flour
1/4 cup sugar
1/2 cup plus 2 tablespoons heavy cream
pinch of salt
1/4 cup thick jam (raspberry or apricot) * I like apricot
confectioners' sugar
Cut the butter into the flour. Add the sugar, cream, and salt. Form the mixture into a ball and wrap in waxed paper. Chill for at least 1 hour in the refrigerator.
On a floured board, roll out the dough 1/8 inch thick. Using a flower-shaped cookie cutter or other decorative shape (or just a circle!) cut out the dough into cookies about 1 1/2 inches in diameter. Place on ungreased cookie sheets.
Preheat oven to 375F. Bake cookies for 10-12 minutes, until golden around the edges. Remove from sheets and cool on wire racks.
To assemble, sandwich two cookies together with a layer of thick jam, putting the two flat sides together.Dust with confectioners' sugar before serving. Yield: 5 dozen small cookies.
From "A Taste of Russia," p. 198.
Good luck!