Cooking recipes. Lost recipe!

That's how it turns out, you, himichka, the dill is a little old, and the potatoes are ripe, but we have the dill very young, but there are no potatoes yet.

And I don't suffer anymore, I read E. Molokhovets and poured the whole cherry with seeds into a 1.5 liter jar, poured 0.5 liters of vodka, stand in the kitchen (south side) for a week or two, there you will see further. Rewritten recipes for information can push someone into some clever idea.
Elena Molokhovets recipes

Liqueur cherries (according to book number 3071)
Take ripe large cherries, pour cognac on them, leave for two days, then drain the cognac. Prepare thick syrup from 1 stack. water and 1.5 stack. fine sugar, cool, pour over the fruit. In syrup for each stack. water can be put in a glass of cognac.

Ukrainian cherry (No. 2762)
Insist simple vodka on activated carbon to cleanse it of unwanted impurities that spoil the taste of the liqueur. Take cherries, crush them with seeds, pour into a cube, drive purified vodka through them. Driven through the cherries, pour vodka with fresh cherries, poured into the bottle to the top. The vodka should cover four fingers. The readiness of the liqueur is recognized by its taste and viscosity: if in a glass it sticks to the glass like syrup, then it is ready. You can then drain it and sweeten it with 0.56 to 1.7 cups of sugar per bottle, or you don't have to. In general, the longer the liqueur is on the cherries, the better it is.

Umka on the forum has a recipe for cherry liqueur look I recommend, it turns out very tasty, though it takes a long time to prepare, but it's worth it.

Umka on the forum has a recipe for cherry liqueur look I recommend, it turns out very tasty, though it takes a long time to prepare, but it's worth it.

Thank you, I am already "digging" in the topics "liqueurs" and "cherry liqueur"

fugaska, and as a result, you get alcoholic cherries and liqueur https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1714.0, it makes sense to try

[Insist on simple vodka on activated carbon to cleanse it of unwanted impurities]

Insist on simple vodka on activated carbon to cleanse it of unwanted impurities

E. Molokhovets lagged behind life. If you take 0.5 liters of any of the famous Ukrainian brand (Khortytsya, Nemyriv) classic, then it is already cleaned through precious stones (including diamonds). Therefore, you can omit this point in technology.

the idea with a liqueur is certainly wonderful, I was already going to implement it, but I thought to somehow get the alcohol-coated cherry as soon as possible - I really want sweets faster, and not in two or three months

Is it necessary to remove the seeds from cherries? There is a sad experience when compote from cherries with seeds gave a very good laxative effect ...

[ATTENTION!]

ATTENTION!

It is necessary to recall the unsafe nature of the kernels contained in cherry pits. They include the bitter glycoside amygdalin. However, it is not this substance itself that poses a health hazard, but the amygdalase enzyme contained in it, under the influence of which amygdalin is split into glucose, benzaldehyde and hydrocyanic acid. This acid poses a serious danger to the body, especially to children. When consuming such products from cherries with pits, such as compote, jam, poisoning is not observed, since at high temperatures (70-80 ° C) amygdalase loses its enzymatic activity, amygdalin is not split into components and no poison is formed. But when using tinctures and liqueurs, if they are prepared from cherries with seeds, there is a real danger of hydrocyanic acid poisoning. Whole cherry compotes, since they are usually boiled or heated for a long time in jars before rolling, are not dangerous.However, in recent years, homemade compotes made by pouring hot syrup three times without prolonged heating have become popular. The use of such compotes after long-term storage is life-threatening.

How to quickly remove pits from cherries? there is a device in the garlic press, but so a lot of pulp is removed.

How to quickly remove pits from cherries? there is a device in the garlic press, but so a lot of pulp is removed.

There is the most common device for removing bones known since Soviet times. The only thing that you will lose is some drops of juice. So then you pour it into the bottle too.

there is a special device, and my grandmother with a paper clip took out bones

Paper clips / hairpins are probably aerobatics. But if only so that quickly, without noise and dust. Share the secrets of the craft to meet the cherry season fully armed

Handles!

I hold the cherry, hole up, with the middle and forefinger of my right hand, and pick out the bone with my thumbnail.

I also have a device "from the times of Soviet power" but it is much faster, more accurate and more convenient to use a regular hairpin - and if you also make a handle for it, this is a song

Oh, ladies, how many cherries in my life have I cleaned from pits - horror, darkness, darkness! There was a garden in the place of our house, and at the time of my childhood we had about 40 cherry trees! All neighbors helped to harvest the crop, they handed it over to the winery at 4 kopecks per kg!
Cherry jam was always cooked a lot, closed in its own juice without pits. Mom went to work and gave an assignment: pick and clean two buckets of cherries before dinner, and then again and again ... How I hated them then!
And now I go to the market and buy several kilos. Like this!

They say that such a thing ( 🔗) is good at work, but I haven't tried it myself

I had a similar thing. From experience - the hairpin rules!

[Insist simple vodka on activated carbon to cleanse it of unwanted impurities]

Insist simple vodka on activated carbon to cleanse it of unwanted impurities

E. Molokhovets lagged behind life. If you take 0.5 liters of any of the famous Ukrainian brand (Khortytsya, Nemyriv) classic, then it is cleared through precious stones (including diamonds). Therefore, you can omit this point in technology.

E. Molokhovets still lagged behind life, these are recipes reprinted from a book published in 1907 and it is called "A Gift to Young Housewives", for me this is an inspiring book: I read how our ancestors ate and go, or rather fly to the smithy to create something

I deliberately did not exclude anything from the original source and wrote that these recipes for thought and perhaps someone will push on a clever thought, sorry if I was misled.

I myself used Nemiroff's vodka, having prepared two versions of cherries: with and without pits. Then we will compare the result.

fugaska, on some of the culinary sites I read that you can pour over the cherries with dry wine for two or three days and then use them in preparations, but I will look more for the option with liqueur, that is, we kill two birds with one stone and the alcoholized cherries and liqueur. Long? yes but i will wait

Today I fried young potatoes with skins and sprinkled them with chopped garlic arrows about five minutes before being done. It turned out very tasty and unusual. Taste of potatoes with mushrooms and garlic
By the way. can anyone remember the proportion of the marinade for these same arrows?

You focused me on, today I got it and I got potatoes with garlic

and we fry old potatoes like that; potatoes are cut with "clubs", fried and when ready - garlic through a garlic dish, mix with potatoes and cover with a lid. while the people gather at the table, the potatoes with garlic will be cooked under the lid in their own steam and even the yummy will cool down a little

[Insist simple vodka on activated carbon to cleanse it of unwanted impurities]

Insist simple vodka on activated carbon to cleanse it of unwanted impurities

E. Molokhovets lagged behind life.If you take 0.5 liters of any of the famous Ukrainian brand (Khortytsya, Nemyriv) classic, then it is already cleaned through precious stones (including diamonds). Therefore, you can omit this point in technology.

Nope ... I don't agree. I always clear vodka. True shungite. The difference is immeasurable. Even the smell. Six months ago, I argued with my boss about a bottle of cognac. We took two bottles of Khortitsa and poured one into shungite. And two weeks later he poured two glasses, and I determined by the smell how shungite it was. And immediately and without hesitation. Shungite did not smell like booze. The smell is cleaner and thinner. Not a hint of a hangover ... Now I go to visit with my bottle ...

[I will be very grateful]

Girls, I will be very grateful, if anyone reminds me of the recipe for liqueur from tea rose petals. This is such an amazing thing that I cannot convey to you in words. And it's very simple to do it. But I forgot the proportions themselves. His neighbor once told me, and I did it from memory from my voice. But ... my memory is maiden. But I remember well what a sensation it made for the drinkers.

Gingerbread go to the topic of liquors https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=26&topic=2469, there was a rose petal recipe.

, tell me, are there recipes for cooking chicken hearts and ventricles in your piggy bank. My daughter loves them very much, and I know only one way - stew with carrots and onions. Can you advise something else?

[Suslya]

Suslya , I also love these things. The most delicious, without a doubt, stews.
Only I definitely add sour cream to frying. A completely different taste, try it!
I used to make all kinds of porridge with them (buckwheat, wheat, rice) according to the principle of pilaf.
Ventricles, hearts cut with noodles, fried + onions + carrots + cereals + water +
finely chopped garlic.
It was also very tasty. If I cooked buckwheat like that, then I also added sour cream.

And I marinate the hearts in a mixture of onion (finely chopped) + lemon juice + a little soy sauce and grill, it can be on skewers, it can be on the wire rack, very tasty ... stomachs, except how to stew, have not come up with anything yet ...

[tanya1962]

tanya1962, thanks for the link:
Pink liquor
For 1 kg of rose petals - 1 liter of vodka, 2 kg of sugar and 800 ml of water, food coloring.
Collect the freshly blossomed rosebuds, cut off the white tips and put them in a bottle, pour vodka so that it barely covers the petals. Put in the sun for three days, then drain. repeat this procedure three times. Strain. Add food coloring for color. Dilute the infusion with a syrup made from water and sugar, in a 1: 1 ratio, pour into bottles and cork.

I will say right away that there was no water and even more ... dye. : (The liquor itself looked like the color of the cognac.

fugaska asked about the alcoholic cherries, I will answer how I did it, take the cherries, remove the seeds, put them in a jar and fill them with good vodka. All.

Or you can just have such a light soup, but we don't like boiled liver, so we only cook hearts and chicken shanks, potatoes, carrots and small toppings. My daughter loves this soup very much
And I fry the liver with onions and serve with mashed potatoes

Gingerbread I have a lot of books on winemaking, I'll come home and look there, maybe there is something suitable.

I only vaguely remember that when you make it in the summer, you put it in a dark room and open it (that is, it is completely ready) only for the New Year.

[Gabi,]

Gabi, and how long does the cherry take alcohol? I can't wait until the new year - too long
I then want to define the cherry in candy, maybe it is also necessary to pour it with sugar syrup then?

Girls, I'm also waiting for a recipe for cherry liqueur, tell me, maybe someone has a recipe for mulberry liqueur (tincture)?

Strange as it may seem, there is no liqueur made from rose petals in my books, but there is from bird cherry flowers.
katyac on the forum has a theme cherry liqueur see if you like the recipe. I did it, I liked it, I'm waiting for the cherry and I'll do it again.

fugaska - I was preparing alcoholized cherries for the "Drunk cherry" cake - my birthday is in the fall and by that time it was usually ready.The minimum time for which it is already ready is unknown to me. I think we should try.

oh how hard it is to wait for autumn ... okay, I'll make candy to my husband for his birthday, in the fall

fugaska - I cooked according to the recipe described above - I closed it with a nylon lid, put it in the pantry and forgot until the day I was going to cook the cake. Don't get attached to my words - cook and try, for example, in a week, then in two weeks - how it will taste. Or maybe it will be ready in a month. Need to try. I myself became interested in how many ..... It will be necessary to stage the experiment myself this year.

you will have to really experimentally calculate the cooking time, the main thing is that in a month at least a couple of cherries remain, after the samples

Does anyone have a recipe for Georgian bread called Mrgvali?

Gingerbread, here's a recipe from a book, publishing house 1959.
We wash the rose petals and put them in jars. Fill with alcohol and stand for 2-3 weeks. After that, filter and mix with thick syrup. Pour into jars and keep in a cold place for a long time. If the liquor becomes cloudy, you need to filter it.

I ask for "club help" - my pastry and bakery skills are not enough. My daughter, looking at the pictures in the book, puzzled me with the question: "Can you bake a bun?" Well, I'll scratch the bottom of the barrel and outline the barns, but what else besides flour, water and yeast, probably, is needed for a kolobok? Is this classic sweet pastry or not? What density should the dough be? How to make it keep the shape of a ball without turning into a kind of hearth bread? And what size should the bun be in order for it to bake well? Do I need to lubricate it with something? Please share your experience. Thank you in advance.

I subscribe to the question.
I know that the original kolobok is from the ritual cuisine, but so ancient that it is unlikely that real recipes have survived.

But it seems to me that this is impossible. In order for the dough to keep the shape of a ball, it's how steep it should be, it will be baked and you won't chew it ...

Why yeast?
How is it written in a fairy tale?
The old woman took a wing, scrubbed it along the box, swept it along the bottom, and a handful of two or so handfuls of flour accumulated. Kneaded in sour cream, fried in oil and put it on the window to cool.

Here are your options:
Curd balls (very tasty and fast) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7306.0

one more
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7306.0


Delicious curd donuts https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=20676.0

In oil! Well, the fact that without sour cream, so I think your child will not notice!

And in our fairy tale nothing is said about butter, just baked it and that's it. For some reason I always imagined the stove.

Very appetizing balls - donuts ..
But not a bun, nevertheless ...

I found it on Wikipedia:

Etymology of the word

Kolobok - a diminutive of "kolob", round loaf, chl

If you really want a real, folk - please, but then don't count on a perfectly round shape.

Or it can be made from shortcrust pastry from two halves, gluing jam together and then pouring glaze over the bun, and on top draw eyes, a mouth, etc.
According to this principle:

🔗

look here