Last night I had the pleasure of presenting the following recipes on the them of, From Russia with Love, for the
Assiniboine Park Conservancy at the Madison Square MLCC. Bran Adams, Education Coordinator for the Conservancy, provided information on the plant life and theme while
Jody Twomey, of the MLCC, provided beverage pairings.
1. Field Mushrooms with Toast
Paired with Radio Boka Tempranillo $12.70
8 ea fresh field mushrooms
3 tbsp butter
salt, greens
Grated nutmeg
½ cup Tempranillo or Pino Noir wine
toasts
Method:
Stew mushrooms in their own juice with salt for 25 minutes. Chop very finely and
spread on toasts and decorate with green parsley.
2. Baklazhanovaya Ikra recipe (a Georgian area Ikra)
Paired with Flat Roof Manor Merlot $13.25
1 large eggplant
2 roasted red peppers
1 ea onion
2 ea tomatoes
2 ea garlic cloves
2 tbs vinegar
2 tbs vegetable oil
salt
pepper
fresh parsley
Method:
Pierce an eggplant with a fork in several places, put on a baking sheet and
bake, about an hour, turning while baking, until soft. Cool down. Cut the
eggplant, lengthwise, in two halves. Scoop out the pulp and chop until very
fine. Chop onion very finely, peel tomatoes and chop, mince garlic cloves. Mix
onion, tomatoes and pulp, garlic, oil, vinegar. Stir thoroughly and season on
your taste. Cover and refrigerate for several hours. Baklazhanovaya Ikra is
served with chopped parsley.
3. Beef Stroganoff
Paired with Wente Morning Fog Chardonnay $15.65
1 1/3 lb beef, cut into strips against the grain
2 red onions, thinly sliced
1 tbs butter
1 tbs olive oil
1 tbs flour
salt and pepper
1 green pepper, chopped
1-2 cups sliced button mushrooms
1/4 - 1/2 tsp smoked paprika
1/4 tsp grated nutmeg
1 cup white wine
1 cup cream (I used sour cream)
Toss sliced beef with seasoned flour and set aside. Sauté onions in butter and
olive oil until translucent and add the beef. Brown beef and add mushrooms. Add
green pepper and spices. Add cream and bring to a simmer. Add white wine and
season to taste. Flour must simmer for at least one minute to remove floury
taste.
Serve over egg noodles.
Enjoy!
4. Russian Tea Cakes
Paired with Frangelico and lime
1 cup butter
½ cup icing sugar
1 tsp vanilla
2 cups presifted flour
½ tsp salt
1 cup finely chopped walnuts (can use pecans or almonds)
*Note, if mixture dry and crumbly, add egg and/or a bit more
butter. Depends on humidity.
Cream butter, add sugar gradually and beat until
fluffy. Add vanilla, flour and
salt. Mix well. Add in nuts. Use 1 tsp – 1 tbs, depending on the size of crescent or
cookie that you prefer, to shape in hands to make the crescents. Bake on ungreased sheet at 325ºF for 30
minutes. Roll in icing sugar while
warm.
These cookies take time to make but look and taste
good. They freeze well but do not
pack well.
Enjoy!
