Re: [sig] Re: Russian Food
> My shire is also planning a Russian themed event. The guy who wantedWeeeeelll...
> to feastcrat wasn't happy when we sprung the idea on him though. He
> grumped about having to dig up documentation for a period Russian
> feast. He is Hungarian mundanely, and had this notion that his modern
> Hungarian recipes would work for a medieval Russian feast. So I loaned
> him The Domostroi, Food and Drink in Medieval Poland, and Food in
AFAIR Poland was much more influenced by the Central/Western Europe, especially by the time of late medieval...
> <<At first I thought the chicken with prunes was a little weird, andor chopped salmon, as a spread...
> technically it is for Russian, but then I found a Polish recipe for
> it that is very similar to yours Mistress Oriana. I like the thought
> of it stuffed with kasha, yum. The kasha recipe from the Domostroi
> is cooked with onion and ham, which sounds very tasty too. My
> suggestion for the appetizer tray would be blini, ya gotta have
> blini, with melted butter and sour cream, smoked salmon thinly
> sliced, thinly sliced smoked meaty whitefish, a small amount of
or onion+chopped bacon fat\lard, fried on the pan (pripyok if we treat Blini culture of the Russians, Machanka if we treat traditional couisine of Buelorussia - if we add sour cream to this, but be careful, only traditionally-thin Buelorussians can eat Machanka with potato oladii and remain thin as they were, all the other nations gain weight on this diet with lightning speed :-) )
> caviar, pickles, pickled beets, pickled mushrooms and maybe smallErgm, afaik sausages were gained by the Russian kitchen from the Germans...
> sausages. Hell, slices of kielbasa would work to lighten the budget.