| Ancient Happy Cherry Honey | | | | to it and stir until dissolved. Then add salt to taste |
| Description | | | | and bring to a boil on low heat for 5 minutes and |
| Honey beverage was an obligatory drink of the | | | | cool down. Pour in cold milk and mix in a mixer. |
| nobility. Monastery honey beverages were known | | | | Serve cold. |
| as the most famous. Many tzars sent their cooks | | | | Ingredients |
| to perfect honey cooking skills to monasteries. To | | | | - 1 c cherry juice. |
| improve the taste and colour, they could add fruit | | | | - 2 tbs lemon juice. |
| juices or berries. Diluted with juice, honey didn't | | | | - 3 tbs sugar. |
| contain any alcohol and was considered as the | | | | - 2 c pasteurized milk. |
| most splendid vitaminous beverage. | | | | - salt to taste. |
| Method | | | | Cranberry Kisel |
| Put honey in enamel pan, add water and boil | | | | Description |
| stirring regularly and taking froth off. Put well | | | | Kisel is sweet dense beverage made from berry |
| washed cherries without bones in the bottle with | | | | or fruit juices with sugar and starch. Kisel is very |
| a narrow neck and pour warm syrup over. Cover | | | | useful for kids and adults as well. |
| bottle with a wet sheet and leave in a warm | | | | Method |
| place for three days to ferment. After that cork | | | | Wash cranberries carefully,squeeze the juice and |
| the neck with a sackcloth up and put in the cellar. | | | | put it in the fridge. Pour over squeezed berries |
| You can taste honey beverage three months | | | | hot water and bring to boil on a low heat. After |
| later, it will be as better as longer will be season. | | | | that drain through the sieve. Add sugar and bring |
| Ingredients | | | | to boil. Dissolve starch in cold boiled water and |
| - 1 kg honey. | | | | pour in stirring regularly, bring to boil. Take from |
| - 2 c water. | | | | the heat and add cranberry juice stir thoroughly. |
| - 2 kg cherries. | | | | Ingredients |
| Apple Cider | | | | - 1 l water. |
| Description | | | | - 1 c cranberries. |
| Cider is an ancient low alcohol beverage, made | | | | - 3/4 c sugar. |
| from apple juice and sugar. Cider is known for itd | | | | - 3 tb starch. |
| tender apple aroma an sour-sweet taste. Any | | | | Dried Fruit Compote |
| apples, except rotten ones, can be used to make | | | | Description |
| cider. | | | | This is one of the favorite wintertime desserts in |
| Method | | | | Russia. Dried fruit contains a lot of vitamins that |
| Wash apples carefully, slice and core them. Coarse | | | | are so necessary in cold winters. |
| in a grinder, put in a container, add sugar (1 kg | | | | Method |
| apple mince - 150 g sugar) and tie up with gauze | | | | In a nonreactive saucepan, combine the dried fruit |
| and leave in a warm place for 2-4 days. Apple | | | | and water and bring to a boil over medium heat. |
| mince float to the surface and the juice is on the | | | | Add the honey, sugar, and stir until the sugar and |
| bottom. Strain the juice and squeeze apple mince. | | | | honey are dissolved, about 2 to 3 minutes. Scrape |
| Add more sugar (1 l apple juice - 120 g sugar), | | | | the seeds from the vanilla bean into compote and |
| cover the container tightly and leave for 15-20 | | | | then add the bean. Reduce the heat to low and |
| days to ferment. When the fermantation is over, | | | | simmer, covered, for 1 ? hours. Add the lemon |
| bottle cider and cork up. | | | | juice. Refrigerate before serving. |
| Ingredients | | | | Ingredients |
| - apples. | | | | - 1 1/2 pounds mixed dried fruit compote. |
| - sugar. | | | | - 5 cups water. |
| Beet Kvas | | | | - 2 tablespoons honey. |
| Description | | | | - 3 tablespoons sugar. |
| Interesting recipe for lovers of new taste. | | | | - 1 small vanilla bean. |
| Method | | | | - 2 tablespoons fresh lemon juice. |
| Slice beet and pour over cold water/ Bring to boil | | | | Fruits and Nuts in Cognac |
| and cook on low heat until done. Strain beet | | | | Description |
| water in a jar, add vinegar, and cool down. Then | | | | This drink will be not only a delicious dessert on |
| add sugar, yeast and leave to brew. In 24 hours | | | | the holiday table, but also an excellent gift if you |
| kvas can be served. | | | | pour the cognac in a beautiful bottle. |
| Ingredients | | | | Method |
| - 3 ea beets. | | | | Put all the ingredients in a glass bottle and pour |
| - 3 l water. | | | | over cognac. Cover tightly and leave in a dark |
| - 1 ts yeast. | | | | place for 3 weeks. |
| - 1 ts 9% vinegar. | | | | Ingredients |
| - 4 tb sugar. | | | | - 250 g dried figs. |
| Berry Kisel | | | | - 125 g dried dates boneless. |
| Description | | | | - 125 g walnuts. |
| Kisel is a fruity, smooth and creamy dessert | | | | - a pinch of cinnamon. |
| which is served cold in bowls or, if diluted with | | | | - 1 ts vanilla. |
| milk, served as a delicious drink. Kisel is often | | | | - 4 ea cardamom seeds. |
| made with fresh fruit juice (with or without the | | | | - 1/2 ea lemon peel. |
| pulp) or with milk or almonds. | | | | - 50 g sugar. |
| Method | | | | - 0,75 l cognac. |
| Hull, wash, and dry the berries. Puree in a blender | | | | Gogol-Mogol |
| or food processor, then push through a fine sieve | | | | Description |
| into a bowl, reserving the juice and the pulp. Put | | | | Mysteriously named Gogol'-Mogol' is a deliciously |
| the pulp into a 3-quart saucepan, add 1 1/2 quarts | | | | rich and sweet dessert reminiscent of eggnog, |
| of water and all but 1-2 tablespoons of sugar and | | | | made of raw egg yolks beaten with sugar, lemon |
| stir the mixture. Stir the potato starch into the | | | | juice, and cognac. It's considered the best remedy |
| bowl of berry juice. Bring the pulp mixture to a | | | | for a singer's sore throat. Without cognac, it can |
| boil and vigorously stir in the starch-juice mixture. | | | | be served to children. |
| Return to a boil and remove from the heat. When | | | | Method |
| cooled somewhat, pour the Kisel into desert | | | | Combine raw egg yolks and sugar in the bowl of |
| bowls or glasses. Sprinkle with the remaining sugar | | | | an electric mixer and beat at low speed for 1 |
| to prevent a skin from forming, then refrigerate | | | | minute. With a rubber spatula, scrape up any |
| for 1 hour. | | | | sugar that may have stuck to the bottom of the |
| Kisel could be served as is, or accompanied with | | | | bowl. Beat for 10 seconds more, gradually turning |
| glasses of milk or half-and-half. | | | | to maximum speed, then beat for 3-4 minutes, or |
| Ingredients | | | | until the mixture is pale yellow and thick. Add the |
| - 1 quart strawberries, raspberries, or blackberries, | | | | brandy, liqueur, lemon juice, and grated rind of 2 |
| or a combination. | | | | lemons, and beat at maximum speed for 4 |
| - 1 cup sugar. | | | | minutes, or until the mixture is very thick. |
| - 6 tablespoons potato starch. | | | | Refrigerate for 30 minutes or more, up to 2-3 |
| - 6 cups milk, or half-and-half. | | | | hours. |
| Cherry Nalivka | | | | Ingredients |
| Description | | | | - 12 egg yolks, raw. |
| Nalivka is Russian beverage with alcohol, made | | | | - 9 tablespoons sugar. |
| from different fruits and berries(apple, pear, | | | | - 2 tablespoons brandy. |
| apricot, cherry, black current, blueberry, | | | | - 2 teaspoons orange liqueur. |
| strawberry, cowberry, birdcherry, rowan). It has | | | | - 2 tablespoons freshly squeezed lemon juice |
| much common with liqueur, but it is not the same. | | | | (optional). |
| Method | | | | Kumis |
| Wash cherries very well, dry on the sun for 2 | | | | Description |
| days. Put cherries in a big bottle almost up to the | | | | Kumis, favorite Kazakh drink is a milk product |
| top and fill up with vodka. Let stew for 1-2 | | | | from mare (cow) milk, considered restorative and |
| months in the room, then filter in small bottles, | | | | tonic. |
| cork them up. Keep the bottles in the cellar. Sugar | | | | Method |
| on your taste is added before serving. | | | | Bring to boil milk, water and sugar, then coll down. |
| Ingredients | | | | Add kefir or clabber and leave in a room until it is |
| - Cherries. | | | | sour. After that add yeast and leave until |
| - Vodka. | | | | fermentation. Mix carefully, strain and bottle. When |
| - Sugar. | | | | kumis bubbles, it is ready to be served. |
| Cherry-Lemon Drink | | | | Ingredients |
| Description | | | | - 1 l milk. |
| This incredibly delicious beverage can become the | | | | - 1 c water. |
| hit of any season. | | | | - 3 tb sugar. |
| Method | | | | - 2 tb kefir or clabber. |
| Combine cherry juice with lemon one, add sugar | | | | - 5 g dry yeast. |