STARTER: Caviar sandwiches
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"Caviar is to dining what a sable coat is to a girl in evening dress." Ludwig Bemelmans
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• Appetizers
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SOUP: Rassolnik (Barley, pickles and meat soup)
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Traditional Russian rassolnik recipe is a hearty soup made with pickles, barley, and beef (or chicken, or pork).
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• Soups
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SALAD: Салат "Грибная поляна"
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(на разьемную форму 18 см) Можно и без формы, но тогда собрать салат надо снизу вверх.
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• Salads
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MAIN COURSE: Eggplant Parmigiana
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1. Preheat oven to 385F. Beat eggs and combine with milk, garlic powder, onion powder, salt and pepper in shallow dish. Cut eggplant into 1/2-inch-thick slices. Dip eggplant slices into egg mixture; coat in bread crumbs.
2. Add enough oil to large skillet to cover bottom by 1/4 inch. Heat over medium-high heat. Brown eggplant in batches on both sides; drain on paper towels.
3. Cover bottom of 13x9-inch baking dish with 3 tablespoon pasta sauce. Layer half of eggplant, half of mozzarella cheese, half of Swiss cheese and half of remaining sauce in dish. Repeat layers. Sprinkle with Parmesan and Romano cheese.
4. Bake 30 minutes or until heated through and cheese melted.
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• Breakfast
• Entrees
• Dinner
• Grill
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DESSERT: Sponge Cake with Creamy Mascarpone Frosting
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A tender hot‑milk sponge, soaked with fragrant coffee and layered with airy mascarpone cream, this cake brings together the softness of a classic sponge and the cozy charm of tiramisu. Each thin layer melts into the next, creating a light, balanced dessert that feels both simple and quietly indulgent.
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• Baking
• Tortes
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NEW RECIPE
Bagel with Salmon
1. Toast halves of the bagel.
2. Slice a tomato (if using).
3. Spread cream cheese on both halves of the bagel.
4. Add salmon slices.
5. Top with capers, tomato (if using), and herbs.
6. Sprinkle with pepper and close the sandwich.
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THE MOST POPULAR
Gravlax
1. Combine salt and sugar in a bowl.
2. Dill: wash, dry with a clean towel and finelly chop.
3. Cut the salmon fillet into 2 pieces (crosswise).
4. On a piece of foil: place one tablespoon of of salt and sugar mixture, sprinkle with chopped dill and place one salmon filet skinside-down on sugar-salt-dill mixture.
5. Place 3.5 tablespoons of sugar-salt mixture on salmon filet and rub well into the salmon.
6. Set aside about 1 teaspoon of diil. Spread the rest of the dill on top of the fillet.
7. Repeat 5 with second salmon fillet.
8. Fold up both pieces with the skin on the outside. Sprinkle skinside of the second fillet with the rest of salt-sugar mixture and dill.
9. Cover with foil, place in container and chill in the refrigerator for 3 days.
10. Extract the marinated salmon from the skin and cut into very thin slices crosswise.
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