/ / Banquet wedding dishes: Russian cuisine

Banquet wedding dishes: Russian cuisine

Sterlet in plum-ginger sauce</ P>

20 servings of dish

What do you need:

  • 10 medium sterlet
  • 12-14 fresh black plums
  • 200 g freshly frozen green peas
  • 150 g fresh ginger root
  • 2 tbsp. L. Honey
  • 3-4 tbsp. L. Of classic ketchup
  • 50 g of butter
  • 300 ml of white dry wine
  • Grated nutmeg
  • Salt, black pepper
  • Green basil for filing

What to do:

Soak in cold water 20 long woodenSkewers for 30 minutes. Sterlet is divided into fillets, remove the skin and thoroughly, with tweezers, small bones. For sauce, remove from the plums bones, ginger clean, cut into circles. Put plum and ginger in a saucepan, add honey, ketchup and white wine. Cook over medium heat until soft, about 15 minutes. Add 2 tsp. Freshly ground pepper, mix and bring to a boil. Grind the sauce with a blender, wipe through a sieve. Heat again, add butter, remove from heat and mix. Each fillet chop on a wooden skewer so that it takes the form of a wriggling snake. Lubricate the fillet with sauce, lay on a baking tray and put in a preheated oven for 150 ° C for 10 minutes. Meanwhile, peas, without defrosting, put in a bowl blender and beat to mashed potatoes, then warmed, 5 minutes, season with nutmeg, salt and pepper to taste. Pour the puree of peas on deep large plates, put on top of the baked fillet, removing the skewers. Decorate with the remaining sauce and basil.

Kulebyaka with a scallop

20 servings of dish

What do you need:

  • 500 g (2 sheets) of a yeast-free puff pastry
  • 14-16 thin pancakes
  • 1 kg of scallop meat
  • 1 large stem of leeks (only white part)
  • 600 grams of sauerkraut
  • 2 oranges
  • 700 ml of tomato juice
  • 8 eggs
  • 150 g of butter
  • 80 g of sugar
  • 2 tsp. Curry powder
  • Salt, black and white pepper
  • 2 yolks for lubrication

What to do:

Kvasshenuyu cabbage put in a saucepan, addCurry powder, tomato juice and sugar. Oranges should be thoroughly washed, cut into quarters and laid on top of cabbage. Put the saucepan on medium heat, close the lid. Cook, stirring occasionally until the cabbage is soft, 30-50 minutes, depending on the quality and variety of cabbage. Remove oranges, add 50 g of butter, mix, remove from heat, cool. Eggs hard boiled, lightly pricked, put in cold water, cool, then cleaned. Leek thoroughly rinse with sand, chop very finely and fry until soft in a pan with 50 g of butter, transfer to a plate and cool. Scallops put in a blender and chop the mashed potatoes. Add the roasted leeks and stir again, season with salt and pepper to taste. In the frying pan, where the leek was prepared, pour the wine and evaporate it by 1/3, remove from heat, add the remaining oil and mix, season the sauce with salt and pepper. On the work surface, lay a towel on it, lay a rolled sheet of puff pastry, on it a pane of 3-4 pancakes, on them on the central axis lay half the puree from scallops, on mashed potatoes - boiled eggs, on eggs - stewed cabbage. Cover the entire structure with 3-4 pancakes, gently wrap it in a puff, tucking in the free edges and forming a long, closed "loaf". Similarly, make a second kulebyaka. Transfer the kulebyaki to a baking sheet covered with oiled parchment, grease the top with a yolk. Cook in a preheated oven to 180 ° C for 20-25 minutes. Finished kulebyaki cut into thick slices, pour warm sauce and serve.

Crabs of pin colada

10 servings of dish

What do you need:

  • 40 sheets of filo test
  • 1200 grams of crab meat
  • 800 g of mascarpone cheese
  • 200 ml of coconut milk
  • Large bunch of basil
  • Juice of lime
  • 3-4 tsp. Sweet chilli sauce
  • Salt, freshly ground black pepper
  • Mix salad, olive oil and lime juice for filing

What to do:

Remove the stems from the basil and chop the leaves. Crab meat with a fork. Add mascarpone, coconut milk, basil, chili sauce and lime juice. Lightly season with salt and pepper, mix thoroughly. Lay a sheet of dough filo on the work surface, on it - one more sheet (sheets with which you do not work, keep under a damp towel), place along its long axis 1/20 part of the crab mixture and roll with a roll. Repeat the same with the rest of the dough and stuffing. Lay the rolls on a baking tray, grease with melted butter. Bake in a preheated oven for 250 ° C, 4-5 minutes. Serve warm or cooled with a mix salad dressed with olive oil and lime juice.

Tuna Nisuaz

20 servings of dish

What do you need:

  • 2 kg of fresh tuna fillet
  • 10 sheets of nori algae
  • 20 quail eggs
  • 250 g of enoki mushrooms
  • 40 small potatoes
  • 200 g fresh watercress
  • 250 g of dried tomatoes
  • 250 g of Kalamata Olives
  • 250 g Parmesan
  • 300 g of fresh radish
  • Dark sesame oil
  • soy sauce
  • Salt, black pepper

What to do:

Tuna cut into 10 long pieces, seasonSalt and pepper, fry in a dry hot frying pan, for 30 seconds. On each side, immediately wrap pieces of hot fish in nori sheets. Boil the eggs hard, clean. In Enoki remove 2/3 of the stem. Serve potatoes in a uniform. Potatoes, radishes and tomatoes cut into medium-sized slices, cut the eggs in half. Tuna cut into thin slices, spread on plates, pour with sesame oil and soy sauce. Parmesan finely adjust. Put a mixture of potatoes, radish, tomatoes, olives, mushrooms and watercress next to the tuna. Sprinkle sesame oil with soy sauce and serve.

Beef tartar in jelly from broth

20 servings of dish

What do you need:

  • 1 kg of beef tenderloin
  • 2 medium white bulbs
  • 5 tsp. Capers
  • 15 gherkins
  • 10 anchovy fillets
  • Handful of parsley leaves
  • 2 tbsp. L. Mustard with Provence herbs
  • Tabasco sauce
  • 3 tsp. Mayonnaise
  • Salt, black pepper

For jelly and decoration:

  • 500 ml beef broth
  • 5 sheets (25 g) of gelatin
  • black caviar
  • 20 pieces of bread for toast
  • 20 quail eggs
  • butter
  • Fresh spicy greens

What to do:

Beef cleaned from tapes, cut into cubesAs small as possible. Parsley, onions, anchovies, capers and gherkins grind, mix with mayonnaise, add beef and mix. Put the remaining ingredients and mix again. Season with Tabasco, salt and pepper to taste. For gelatin gelatin soak in cold water for 15 minutes, squeeze out. Broth the boil, add the gelatin, remove from heat and mix until the gelatin is completely dissolved. Allow the jelly to cool to room temperature. Tartar is spread out in molds, top with a thin layer of jelly. Put in the refrigerator until the jelly is completely solidified. Before serving, fry toast and fried eggs from quail eggs in butter. Season with salt. Serve the tartar in the molds, decorating with a toast with quail, greens, greens and black caviar.

Chicken roll with lobster and mashed potatoes with truffle

20 servings of dish

What do you need:

  • 10 large fillets of chicken breast
  • 5 small fresh lobsters, 500 g each
  • 10 sheets of nori algae
  • 25 medium potatoes
  • 250 g of olive oil with white truffle
  • 2 small black truffles (if possible)
  • 40 stems of asparagus
  • 1 kg of fresh spinach
  • Dried mixture of Provence herbs
  • Ground natural saffron
  • Salt, black pepper
  • vegetable oil

For stuffing:

  • 1 kg chicken fillet
  • 250 ml of cream with a fat content of 3-5%
  • 5 egg whites

What to do:

For minced fillets, cream and whipped whipped beforeHomogeneity in the blender. Lobster (2) cook in a saucepan with 5 liters of boiling salted water, 5 minutes. Immediately shift the lobsters into the water with ice, cool. Tails cleaned, wrapped in nori. Take the meat from the claw, chop, set aside. Cut chicken breasts, season with salt, pepper, Provencal herbs and lightly saffron. Cover the working surface with a large piece of foil, grease it with vegetable oil. Lay out 1 fillet of chicken breast, on it a very thin layer of minced meat, over minced meat - a roll of lobster and nori. Screw it into a roll, fix it with foil. Repeat the same with the rest of the breasts. Put the rolls on a baking tray. Bake in a preheated oven for up to 180 ° C for 30 minutes. In the meantime, cook a side dish. For puree boil the peeled potatoes, season with white pepper and salt, add truffle oil, 1 finely grated truffle and meat from the claw lobster. Asparagus peel, boil, 5 minutes, coarse and slightly obliquely cut, add to the puree, mix. Remove the stems from spinach, let the leaves in boiling water, about 2 minutes, recline on a sieve, gently squeeze, season with salt, pepper and garlic to taste. Then put the mashed potatoes and spinach into martini glasses, decorate with slices of the second truffle. Finished rolls carefully take out of foil, cut and put on plates. Next place glasses with mashed potatoes.

A wedding cake

20 servings of dish

What do you need:

  • 680 g of wheat flour
  • 480 g thick sour cream
  • 450 g of butter
  • 160 g of cocoa powder
  • 360 g of cane sugar
  • 8 eggs
  • 580 ml of freshly brewed coffee
  • 4 tsp vanilla extract
  • 4 tsp. Ginger powder
  • 2 tbsp. L. Soda
  • 1 tsp. Salt

For white chocolate mousse:

  • 680 g of white chocolate
  • 930 ml of cream with a fat content of 5-8%
  • 3 tsp. Gelatin in powder

For assembly:

  • 1 liter of simple sugar syrup
  • 100 ml of raspberry liqueur
  • 700-900 g of raspberry jam with low sugar content
  • 700-800 g of fresh raspberries
  • 600-700 g of finished marzipan paste
  • Flowers for decoration

What to do:

For a biscuit, beat the softened butter with sugarAt an average speed of 5-6 minutes. Put one egg, each time stirring until uniform. Add vanilla, cocoa, ginger, soda and salt. Stir 1/3 of the flour, then half the sour cream. Again 1/3 of the flour, then the remaining sour cream and the remaining flour. Gradually enter the coffee. Lubricate with 2 large identical baking molds, cover with parchment, sprinkle with flour, pour in the dough. Put the oven in a preheated oven for 150 minutes for 30 minutes, lower the temperature to 130 ° C and bake another 35-40 minutes. Remove the mold from the oven, put it on the grate, let the biscuit cool in the molds. For mousse soak gelatin in 120 ml of cold water for 5 minutes. Finely chop the chocolate, put in a bowl. Bring 350 ml of cream to a boil (keep the remaining in the refrigerator), remove from heat, enter gelatin. Pour the hot cream on the chocolate and mix it gently until a uniform shiny mass forms. Cover the mass with a film so that the film lies directly on its surface. Place in a refrigerator for 30-40 minutes. Beat the remaining cream in a lush foam, put into a chocolate mass. Put in the refrigerator for 4-6 hours. To assemble the cake, mix the syrup with the raspberry liqueur. Jam lightly melt in the saucepan. Flatten the top of each bisquit with a knife-saw blade, so that it is absolutely even. Cut the biscuits horizontally into two equal parts. Soak one lower cake with syrup with raspberry liqueur. Then spread a thin layer of crimson jam. Using a confectioner's bag, put 1/3 mousse in a spiral on the cake. To lay berries of a raspberry, to cover with the top корь. Put in the refrigerator to mousse seized, for 30-40 minutes. Repeat manipulations with syrup, jam, mousse and raspberries. Put the cake back in the fridge. Finish with the top cake, lightly soaking it with syrup. Collect the cake for the night in the refrigerator. After that, decorate it: cover with a very thinly rolled marzipan, decorate with flowers. Or gently trim the edges and serve uncoated.

Mexican Wedding Cookies

110-120 pieces of dish

What do you need:

  • 870 g of flour
  • 180 g of powdered sugar plus
  • 300-400 g for feeding
  • 180 g of cocoa powder
  • 200 g of peeled walnuts or pecans
  • 510 g of butter
  • 2 eggs
  • 3 tbsp. L. Instant coffee
  • 3 tbsp. L. Vanilla extract

What to do:

Soften the butter. Nuts fry in a preheated to 180 ° C oven, 5-7 minutes, cool, finely chop with a knife. Mix coffee with 2 tbsp. L. Warm water. Sift flour and sugar powder through a sieve into a large bowl, add cocoa and nuts. Gradually adding butter, start kneading the dough. Stir the egg, coffee and vanilla extract with a fork, add the egg mixture to the dough. Stir until homogeneous. From the resultant test roll balls of the size of a walnut and spread on a sheet of parchment covered with a baking sheet at a distance of 3 cm from each other. Bake in a preheated to 190 ° C oven for 14-16 minutes. Ready cookies, while it is hot, roll in sugar powder, put on a cold baking sheet or grate. Cool down. Before serving again, roll in sugar powder. Instead of vanilla extract, you can use natural vanilla sugar (2 tbsp.) Or vanilla pod (cut it along, scrape the seeds with a knife and add them to the egg along with the coffee).

Eskimo from a cheesecake

What do you need:

  • 350 g of Philadelphia cheese
  • 300 g of sugar
  • 60 g of cornstarch
  • 180 g of ready caramel sauce or fruit puree
  • 360 g thick sour cream
  • 6 eggs
  • 50-60 chopsticks
  • 300 g of any chocolate
  • Nuts, coconut chips and confectionery powder

What to do:

Cheese soften at room temperature, mixWith sugar and sifted starch. Mix the mixer at a minimum speed until uniform. Add caramel / fruit puree, sour cream, eggs one by one, each time kneading to homogeneity. Dilute the mass in 2 forms for baking, cover them with foil, place in a pan with high sides. Pour in a pan as much hot water as it reaches 1/3 of the height of the walls of the molds, put in a preheated to 175 ° C oven for about 50-60 minutes. Then get the cheesecake from the oven, cool it, put it in the freezer for 3-4 hours. To make cheesecake balls in a small spoon for ice cream, put in the center of each wand and return it to the freezer for 1-2 hours. Melt the chocolate in a water bath. Dip the cheesecake balls into the melted chocolate, then into chopped nuts, coconut chips or confectionery powder. Put the Eskimo wand up on a baking sheet covered with parchment, stored in a refrigerator.

Pay attention to: