Russian Monday: "Kissel" - Fruit Drink, Dessert

Hello everyone! Today we are learning how to make kissel.

Word “kissel” (pronounced in Russian as “kee-sel”) originates from Russian verb “kvasit”, which means “make sour”. Kissel has been integral part of traditional Russian cuisine for a long time. Before 19th century kissels were usually grain-based and thick. Popular oatmeal kissel while cooled off has been so thick that it could be cut with knife! Such thick kissels were usually served with hemp or sunflower oil.

Strawberry Smoothie Popsicles

This frozen refreshment is perfect for hot days. You don't even need to have an ice cream maker to make it. Also, a healthy snack for kids.

Citrus-Berry Terrine with Red Grapefruit

This citrus-berry and red grapefruit terrine is an easy and beautiful way to say goodbye to the winter and welcome the spring. This is sophisticated jello packed with berries and citrus. Perfect for a sunny day like today!

Serves: 4-6


Ingredients:

• 2 cups fresh squeezed orange juice 
• 2 envelopes unflavored gelatin
• 1/4 cup water
• 1/3 cup honey
• 4 cups mixed ripe berries (small berries make slicing the terrine easier)
• 1 red grapefruit
• candied lemon zest for a garnish

Directions:

Pour the water into a small bowl, sprinkle the gelatin over it and let soften for 5 minutes.

Heat the honey with fresh squeezed orange juice in a medium saucepan over medium-high heat, stirring until honey is dissolved. Remove the pan from the heat, and add the gelatin mixture, stirring until the gelatin is dissolved. Set aside, let it cool.



Cut a thick slice off the top and bottom of the grapefruit. Stand the grapefruit upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith and membrane. Holding the grapefruit over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl. Mix with berries.



Place berries and grapefruit in a 4-by-8-inch loaf pan; pour juice mixture over, pressing berries gently to submerge completely. Refrigerate until firm, at least 4-5 hours.

To unmold the terrine, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve. Serve with whipped cream and garnish with candied lemon zest.



Happy Spring, My Dear Friends!

Strawberry Mousse with Crème Patissiere

From Michel Roux book “Eggs”

Serves: 6

Ingredients for the mousse:

• 1 lb (350g) strawberries, plus extra to serve (optional)
• 2/3 cup (130 g) superfine sugar juice of 1 lemon
• generous 1/3 cup (100ml) heavy cream
• 2 egg whites
• 1/3 quantity (9oz/250g) crème patissiere, cooled

Ingredients for the crème patissiere:

• 6 egg yolks
• ½ cup plus 2 Tbsp(125gr) superfine sugar
• ¼ cup (40gr)all-purpose flour
• generous 2 cups (500ml) milk
• 1 vanilla bean, split lengthwise
• a little confectioners’ sugar or butter

Makes: about 1 lb 10 oz (750gr)

Directions for the mousse:

Put the strawberries in a pan with ½ cup (100g) sugar and heat very gently, stirring with a wooden spoon from time to time. When the mixture comes to a simmer, cook gently for another 10 minutes. Transfer to a blender or a food processor and whiz to a puree, then strain through a cheesecloth-lined strainer into a bowl. Let this coulis cool, stirring occasionally to prevent a skin forming. When cold, stir in the lemon juice.

Whip the cream to a ribbon consistency, then fold into the cooled crème patissiere.
Whisk the egg whites in a clean bowl to a foam, then add the remaining sugar and whisk to soft peaks. Gently fold in the pastry cream mixture, without overworking.

Very delicately mix in the cold strawberries coulis. Divide the mousse between 6 glass dishes and refrigerate for 2 to 3 hours before serving. Serve the mousse on its own, or with extra berries.

Tip: You may need to adjust the quantity of sugar for cooking the berries according to how ripe they are. This mousse is equally delicious made with flavorful blackberries or raspberries.



Directions for the Crème Patissiere:

Combine the egg yolks and one-third of the sugar in a bowl and whisk to a light ribbon consistency. Add the flour and whisk it in thoroughly.

In a pan, heat the milk with the rest of the sugar and the vanilla bean. As soon as it comes to boil, pour it onto the egg yolk mixture, stirring as you go. Mix well, then return the mixture to the pan.

Bring to a boil over medium heat, stirring constantly with the whisk. Allow the mixture to bubble, still stirring, for 2 minutes, then tip it into a bowl.

To prevent a skin forming, dust the surface with a veil of confectioners’ sugar or dot all over with little flakes of butter. Once cold, the pastry cream can be kept in the refrigerator for up to 3 days. Remove the vanilla bean before using.

Radish Salad and Berry Drink "Mors"

A simple Radish Salad.

Ingredients:

• 5 radishes, sliced thin
• 1 cucumber, sliced thin
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. extra virgin olive oil 
• kosher or sea salt and fresh cracked black pepper to taste
• fresh parsley, minced

Direction:

Slice radishes and cucumber in thin rings. Chop fresh parsley. Toss them in a bowl.

Mix lemon juice, olive oil, black and red pepper and salt. Drizzle this mixture on radishes and cucumbers rings and serve.



Mors is a refreshing drink made of berries. Though cranberries are the most traditional choice, any berry in season can be used. This version, made with cowberries, cherries and strawberries.

Ingredients:

• 1 cup frosen cowberries (lingonberry, red huckleberry)
• 1 cup frozen cherries
• 1 cup fresh strawberries
• 1 tbsp lemon juice
• 6-8 cups water
• 1/3 cup sugar (more or less, depending on your taste and the acidity of the berries)
• 1 cinnamon stick (optional)

Directions:

Place the berries and water in a saucepan, bring to a boil, cover and cook for 15 minutes.
Pass the liquid through a chinois and return to the saucepan. Add the sugar and lemon juice, then bring to a simmer, stirring constantly, and remove from the heat. Let cool and refrigerate.