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the appetizer:

The Russian Heritage Cookbook by Lynn Visson, includes recipes like Shashlyk; Rassol'nik (including Rassol'nik with Spinach and Chicken Rassol'nik); Drachena Egg Pudding; Syrniki Trifunovich; and Tvorozhniki Chernyakhovskaya.

Cookbook

 

Syrniki (Trifunovich)

Makes 16 small syrniki

 
  • 2 eggs
  • 1 lb. cottage cheese
  • 2 Tbsp. flour
  • 2 Tbsp. potato flour
  • 1 Tbsp. butter

Beat eggs well. Be sure the cottage cheese is not too liquid; if necessary, place it in a sieve and press lightly with a wooden spoon to remove excess moisture. Mix cottage cheese and eggs, then add flour and potato flour and blend. Heat a teaspoon of butter in a small skillet and when it is very hot, drop in batter by the tablespoonful. Fry quickly on both sides until golden brown. Add remaining butter if necessary. Keep warm in the oven.

Some people like to add 1/4 cup sugar to this batter, but I find it too sweet.

Sugar, jam, whipped cream or sour cream may be served on the side. A few raisins may be added to the sour cream or sprinkled into the batter before frying.

 
  • from:
    The Russian Heritage Cookbook
    A Culinary Tradition Preserved in 360 Recipes
  • by Lynn Visson
  • Overlook Press/Peter Mayer Publishers 2009
  • Hardcover; $28.95
  • ISBN-10: 1590201167
  • ISBN: 978-1-59020-116-9
  • Recipe reprinted by permission.

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The Russian Heritage Cookbook

 
 
 
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This page created October 2009


 


 
 

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