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
BORTSCHOK
2 lb beef
10 cups
water
2 onions
1 clove
½ tsp thyme
½ tsp basil
½ tsp
rosemary
Parsley
stalks
1 bayleaf
1 celery
stalk, cut into 2 inch pieces
Lemon peel:
3 inches
10
peppercorns
1 tsp salt
3 large
beets or 4 medium
3 tbsp lemon
juice (or more according to taste)
Sour cream
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.
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