Compiled Recipe – Classic Cherry Liqueur

Classic Cherry Liqueur

* 1.5 kg cherries
* 0.7 L vodka

1) Age fresh cherries in the sun by laying them on an even surface and leaving them for a few days out in direct sunlight. Alternatively, you can bake the berries for 4-6 hours in an oven heated to 60-80 degrees Celsius. This step is optional, but the drying removes excess moisture from the cherries, which can make the drink watery.

2) Mix the vodka, sugar and berries together in a three-liter jar, seal the lid tightly and leave it for 30 days in a dark place at room temperature. Shake the jar once every 2 to 3 days. Strain the finished concoction through several layers of gauze and cotton wool.

3) Pour it into bottles and tightly close the caps.

4) Store in a refrigerator or basement. This drink has a shelf life of more than 3 years.

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Compiled Recipe – Sugar Free Apple Cider

Sugar Free Apple Cider

* 10 kg apples
* Glass containers for fermenting
* Liquid seal

1) One part sour apples mixed with two parts of sweet apples is considered to be the ideal ratio. Wipe some harvested apples dry with a towel (do not wash them!) and place them for 2 to 3 days in a warm room. The surface of the fruits contains live wild yeast that we need to ferment, so the apples cannot be washed.

2) Press the juice out of the apples, and then let it stand for 24 hours in a dark place at room temperature. Separate the juice from the dregs, then pour it into a fermenting vessel and create a hydraulic seal.

3) Place the container for 3 to 4 weeks in a dark place at a temperature of 20 to 27 degrees C elsius. Pour the cider through a tube into another container, taking care not to touch the dregs at the bottom. Tightly close the container lid and place the container 3 to 4 months in a dark room at a temperature of 10 to 12 degrees Celsius.

4) Strain the mixture again, pour it into bottles and tightly seal them. Cider has a shelf life of 6 to 9 months when stored in the refrigerator or basement. Depending on the sugar content of the apples, the strength of the drink will be from 3% to 8% alcohol by volume.

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Beetroot pickle with apple cider vinegar (sugar free)


Compiled Recipe – Royal Pheasant

Royal Pheasant

* Pheasant
* salt, ground black pepper to taste
* 150 grams Granny Smith apples
* 50 grams pitted prunes
* 30 grams walnuts
* 100 grams freshly squeezed pineapple juice
* 30 grams olive oil
* 50 grams sour cherry
* 50 grams red wine
* 3 juniper berries
* 10 grams sugar

1) Clean and wash the fowl with cold water, dry with a towel, then rub with salt, pepper and juniper berries inside and out.

2) Marinade:  mix olive oil, wine, pineapple juice and sugar

3) Peel and clean the apple. Cut into wedges.

4) Wash and cut the prunes in half. Pit the cherries. Roast and chop the nuts. Carefully place all stuffing ingredients inside the pheasant. Truss the legs and wings with straps, cover with marinade and let stand for 30 minutes. Grease a roasting pan and place the fowl in the pan on its back. Roast at 180 degrees Celsius for 60-80 minutes. Baste with juices every 15 minutes while cooking.

5) Place lettuce leaves on the dish, decorate the fowl with berries and nuts, serve with a sauce of your choice.

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Compiled Recipe – Tongue in Aspic

Tongue in Aspic

* Beef tongue
* 2 eggs
* 2 onions
* peppercorn, bay leaf, salt – to taste
*2 tbsp gelatin
*herbs for decoration
* carrot

1) Wash the tongue, place it in a deep pot, cover with water. Add bay leaf, peppercorn, a whole onion and carrot. Bring to boil, remove the onion, reduce heat, add salt and cook no less than 2 hours. Only then will you be able to take the skin off easily. To check, try to pry the skin with a fork – it should come off easily.

2) Put the cooked hot tongue under cold water. Cool, then remove the top layer using a knife. Slice the peeled tongue lengthwise into 5 mm. Strain and cool the broth. Clarify if needed: whip an egg white, add it to the hot broth, stir, bring to a boil and remove from heat, then drain.

3) Add cool broth (1 cup) to gelatin and let it swell for 1 hour. Add three cups of hot broth to the swelled gelatin and stir. Pour broth into molds ( 1 cm high) and let it set. Lay out pieces of tongue over the jelly. Cover with broth and refrigerate until set.

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Compiled Recipe -Saddle of Lamb

Saddle of Lamb

* 1 kg saddle of lamb
* 2-3 sprigs fresh rosemary
* 2-3 cloves garlic
* 1-2 canned anchovies
* 50 mL olive oil
* 85 mL white wine vinegar
* salt, black pepper – to taste
* 10 grams fresh ginger
* 100 mL dry red wine
* 200 grams mutton stock

1) Clear the meat fat and film using a sharp knife. Dice the anchovies. Dice 2-3 sprigs of rosemary. Put olive and mutton stock in a deep roasting pan. Add half the anchovies and rosemary to it. Lightly fry the ingredients on medium heat. Add salt and pepper to taste, add red wine and stir well. Put the mutton in the pan and cover it with the spicy mixture several times. Put the pan in the oven and roast it for 45 minutes at 180-200 degrees Celsius, basting it with the spicy sauce and meat juices from time to time.

2) Dressing: add garlic, ginger, diced rosemary and anchovies to the pan and mix until homogeneous. Take the pan out of the oven, remove the thread and generously baste the roasted saddle of mutton with the fragrant dressing and the spicy mixture left in the pan.

3) Serve immediately, offering your guests fried or baked potatoes as a side dish.

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Compiled Recipe – Royal Sturgeon

Royal Sturgeon

* approx. 1 ½ kg sturgeon
* 300 grams trout or salmon fillet
* onion
* 2 lemons
* 10 grams gelatin
* red ground pepper, salt  – to taste
* 50 grams butter

1) Any sturgeon can be cooked with this recipe: sterlet, great white sturgeon or regular sturgeon. Clean the sturgeon and cut it. Rub inside and out with softened butter (room temperature).

2) Make the stuffing: First soak gelatin in 50 mL of cold water and let it swell for 40-60 minutes.

3) Grind the fillets in a meat grinder. Peel the onion, dice it and fry in oil until golden. Add onions to ground fish. Add salt and pepper to taste. Squeeze juice of one lemon. Sprinkle the sturgeon with lemon juice on the inside and season with salt.

4) Mix gelatin with ground fish. Put the ground fish into sturgeon, sprinkle with remaining lemon juice and wrap the entire fish tightly in foil. Pre-heat oven to 180 degrees Celsius and bake the sturgeon for 15-20 minutes. Cut the foil with a knife along the back and open it up. Then bake another 40 minutes, basting with the resulting fish broth from time to time and making sure the skin turns crusty but does not burn.

5) When done, remove from the oven, let cool and take off the foil. Place the baked sturgeon on a dish in a semi-circle.

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Compiled Recipe – Stuffed Suckling Pig

Stuffed Suckling Pig

* 4-5 kg suckling pig
* 400 mL dried white wine and beef broth
* 2 cloves garlic
* 250 grams chicken and beef liver
* 1 cup buckwheat
* 50 grams dried porcini mushrooms
* 2 onions
* 70 grams vegetable oil and butter
* 2 eggs
* 100 mL brandy

1) Wash and dry the pig. Remove all bones except the leg bones, starting with the ribs and cutting carefully. Rub with ground black pepper and salt on the inside, then sew the stomach with a thick thread (leave an opening). Place in a pan, rub with brandy and refrigerate for 10 hours.

2) Stuffing: soak the mushrooms in 2 cups of hot water for 20-25 minutes, bring to boil and strain.

3) Cut the mushrooms into large pieces. Fry the buckwheat in oil. Cook the buckwheat with the mushroom broth. Dice the liver. Mince garlic and onions.

4) Dice the bacon and fry in butter 4-5 minutes. Add liver and cook for 5 minutes, stirring continuously. Use a skimming spoon to take out the liver and place on a dish. Fry the onions until golden (use the same pan, cook about 10 minutes), then add the mushrooms and garlic and cook another 3 minutes.

5) Add 100 mL wine and cook until it evaporates completely. Add the beef broth, bring to a boil and cooked on high heat 5-6 minutes. Put the liver in the pan, bring to a boil, remove from heat and let it cool. Add slightly whipped eggs, cooked buckwheat, salt and pepper. Mix well.

6) Stuff the pig with the stuffing and sew the opening to the end. Place the pig in a baking pan with the steam on the bottom, rub with butter, cover with foil and cook for 1 ½ hours in an oven pre-heated to 200 degrees Celsius.

7) Remove the foil, use pieces of foil to cover the ears and snout, cover the pig with remaining white wine and cook for  1 more hour. Remove the thread from the pig when done. Serve the pig on a large dish. Roasted potatoes or fried apple slices work well as a side dish.

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Retro Meal.



Compiled Recipe – Rabbit Stewed in Wine and Tomato Sauce

Rabbit Stewed in Wine and Tomato Sauce

* 1 kg rabbit quarters or whole rabbit
* 200 mL dry red wine
* 4 medium beefy tomatoes
* 2 onions
* 2 tbsp tomato paste
* 3-4 cloves garlic
* rosemary, bay leaf, all spice, salt – to taste
* 1 tbsp paprika
* flour – for breading
* oil
* ½ cup apple cider vinegar

1)  Wash rabbit portions and soak them in cold water with vinegar for 2 hours. Take them out, dry them, roll them in flour and fry in hot oil until golden brown. Place them in a roasting pan.

2) Chop the onions into semi-circles, cut the carrot into strips, sauté with tomato paste about 3 minutes and add to the meat. Add half a cup of boiling water, bay leaf, all spice, rosemary and paprika, and stew on low heat with moderate bubbling for one hour. Add boiling water if necessary. Add garlic and wine and stew 40-60 minutes longer.

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Compiled Recipe – Partridge Soup with Mushrooms

Partridge Soup with Porcini Mushrooms

* partridge
* onion
* 15 grams butter
* 6 grams flour
* 500 grams porcini mushrooms
* 1 bunch herbs
* salt, black pepper to taste

1) Cut up the partridge.

2) You need 1  ½-2 L of water for each partridge. Cook for 30 minutes. Add salt and pepper to taste.

3) Lightly fry sliced onions in butter. Add mushrooms and fry for 8-10 minutes. Mix flour with a small amount of broth. Put the mushrooms with boiling broth. Add some of the flour and broth mixture and continue cooking for 10 minutes.

4) Sprinkle soup with herbs before serving.

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Compiled Recipe – Stewed Grouse with Cranberries on the Go

Stewed Grouse with Cranberries on the Go

* Grouse
*60 grams lardon
*300 grams cranberries
* 50 grams sugar
*35 grams flour
* 150 mL vegetable oil
* salt, pepper to taste

1) Remove grouse legs and wings and make about 1 L of broth with them.

2) Cut the body into large pieces, add salt and sugar and lard with lardon. Baste each piece with oil and fry over coals until crusty. Add oil to the mess-tin and fry sliced onions. Put fowl pieces on top of the onions, add the broth and stew for 1 hour.

3) 15 minutes before it is done, add cranberries, sugar and flour mixed with broth to thicken the sauce. Ladle the sauce into bowls and place the meat in it before serving.

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