Smoked Bacon and Birch Vodka

If you read my previous post about Nasha Rasha, you might remember that their flavored vodkas were about the only things worth spending a ruble on. There was a good blood orange vodka, but this hardly deserves a serious recipe. Take vodka, fresh blood orange juice (reduced over low heat, optionally), simple syrup, and mix to your […]

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Kulich, Russian Panettone

Once again, Orthodox Easter came and went, and I didn’t have the time to finish my kulich recipe on time. At least now I’ll have it ready for next year! A kulich is a kind of Easter bread, somewhat similar to a panettone, but usually denser. Just as with panettone, you’ll find many different recipes with […]

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Fondue Stroganoff

For as long as I’ve been reviewing restaurants, I’ve been complaining about the mediocrity of their Beef Stroganoff: “the filet mignon was chewy, cooked beyond well done”, “another example of how to transform an expensive and tender cut of beef (the tenderloin) into shoe sole”, “the overabundant mushroom sauce had the gooey texture of something made with a […]

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Salmon and Pork Belly Burger

I recently adapted a recipe for Jarred Salmon In Olive Oil from a Russian cookbook titled Pro Okhotu I Rybalku [Of hunting and fishing]. Here’s another idea I yanked from this book: adding pork fat to fish to make burger patties. Although I’m using salmon today, you could choose almost any fish you like. The rest […]

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Nesselrode, Part 1: the Count, the Cook, and their Pudding

March 31, 1814. With the Austrian, Prussian, and Russian armies having defeated Napoleon at the Battle of Paris, the War of the Sixth Coalition is now over. Tsar Alexander I of Russia receives the key to the French capital from Talleyrand, and enters the city at the head of the army, cheered by the crowd. Talleyrand, master of political flip-flopping, started […]

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Russian Birch Cream Liqueur

Whether you want to celebrate the last day of Maslenitsa, Saint Patrick’s Day with a Russian twist, or the coming birch sugar season, this is the drink for you. The Irish-cream-like mixture dilutes the intense flavor of birch syrup, helping to reveal its complexity. This might be my favorite way to consume the syrup, in fact! I […]

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