Christmas preparations are underway.
A Christmas Stocking from my Sewing Room!
It’s even time to think about this year’s menus! One way to start is by reviewing last year’s J
Dec. 25, 2012
Appetizers : bison meatballs, puff pastry canapés (all yummy)
Bortschok : Cordon Bleu Cookery Course Issue #64 (I like this, but I didn't make it tart enough this time so I increased the amount of lemon juice in the recipe below.)
with Vushka: Festive Ukrainian Cooking, page 11 (excellent!!!)
Roast Tenderloin: Savella Stechishin, page 82:
with Bearnaise Sauce and Deglazed Vegetables (excellent)
Pyrohi with Green Onion Filling and Sour cream: Savella Stechishin, p. 365
(These reminded Nestor of Mom's Big Baked Dill Buns.)
Cabbage Salad: Savella Stechishin, page 283
(I didn't like the apples in this but Bryan thought this was good.)
Dessert: Chocolate Toffee Tart: delicious
Family Albums, old style
New style: Facebook
2 lb beef
10 cups water
½ tsp thyme
½ tsp basil
½ tsp rosemary
1 celery stalk, cut into 2 inch pieces
Lemon peel: 3 inches
1 tsp salt
3 large beets or 4 medium
3 tbsp lemon juice (or more according to taste)
1. Put beef into stock pot with 6 cups water. Quickly bring to boil. Remove scum as it rises.
2. Chop the onions and celery.
3. When the broth is well-skimmed and boiling, add salt, onions, lemon peel, celery, all the seasonings, and a bunch of parsley stalks. Lower the heat.
4. Simmer for 2 ½ hours.
5. Peel and julienne the beets.
6. Add the beets, bring back to a boil, and cook another 20 minutes.
7. Strain the soup.
8. Add lemon juice and taste for salt and piquancy. (Add more lemon juice or vinegar if needed.)
9. Serve with dollops of sour cream or Vushka.
*You can use the beets in a Beet Salad.