Happy Russian New Year

Since it's been three years now, I guess you could say that our holiday Russian brunch has become an annual tradition. Each year, on the weekend between Christmas and New Years, we invite our friends to help us celebrate our family's Russian connection by sharing the food of the twins' birthplace. Some of the foods -- like Mike's smoked salmon and my stuffed billini -- appear every year. Others come and go depending on my mood. Nearly all come from the cookbook I wrote and am selling to raise money for the orphanage where Niko and Lena lived for nearly two years (available here). And this year a Russian friend from St. Petersburg contributed an apple cake she says is just like the cake everyone makes in Russia.

This year's menu included (recipes to follow):
Smoked salmon
Sausages and sauerkraut
Rita's Bilini stuffed with sweet cheese
Carrot salad
Cocktail sausages baked in bread (OK, this one is an American classic. But we figured the kids would like it, and they do serve a lot of hot dogs in Russia)
Mushroom turnovers (I cheat with these and serve the frozen ones I get from Trader Joe's, which are quite good).
Liver pate, summer sausage with cocktail rye
Pumpernickel
Nancy's noodles
Tatiana's apple cake

Smoked Salmon
Salmon
Handful of Rosemary stems
Lay rosemary stems on the rack of a bullet smoker. Top with salmon. Close lid and smoke until desired doneness. How long that takes varies based on the temperature outside, the heat of the fire in your smoker and how often you open the lid. This time it took about two hours.
Mike says the real key though is to under cook the salmon slightly, because it will continue to cook when you take it off the grill and if you need to cook it more after that all it takes is 30 seconds in the microwave.
Serving note: This can be served hot off the grill, at room temperature or chilled. And if you have any leftovers, it makes a fabulous salmon salad when mixed with a little mayonnaise.


Sausages and Sauerkraut
3 lbs. sausage (bratwurst, kielbasa, etc. I like to mix it up)
3 small bags sauerkraut (undrained)
2 Granny Smith apples, peeled and diced
1 onion, diced
caraway seeds
1 beer
Cut sausages into chunks. Empty one bag of sauerkraut into the bottom of a Crock Pot (slow cooker). Top with one-third of the apples and onions and half of the sausage. Sprinkle with caraway seeds and empty second bag of sauerkraut into pot. Top with one-third of the apples and onions, the remaining sausage and sprinkle with caraway seeds. Top with last bag of sauerkraut and remaining apples and onion. Sprinkle with caraway seeds. Pour beer into pot and set on high for 30 minutes. Turn heat down to low and cook until sausage is done and soft, about six hours.

Rita's Bilini stuffed with sweet cheese
4 eggs
1 tsp. salt
2-3 Tbl. sugar
1 1/2 cups unbleached flour (plus)
4 cups room temperature milk
vegetable oil (for cooking)
1 16-oz. package cottage cheese (I use the 2% milkfat)
Powdered sugar to taste
Butter (for cooking)
Mix together eggs, salt, sugar, flour and 2/3 cup of milk until free of lumps and thick as sour cream. Add milk and thin mixture until it resembles the texture of heavy cream. Heat and oil a crepe pan or small frying pan and wipe out any visible oil. Using a gravy ladle, pour a very small amount of batter in the pan and swirl so there is a thin skin of batter covering the entire bottom of the pan. Once golden (watch them, it happens quickly), turn over and cook on other side. Remove to cool on a wire rack. Once cool bilini may be stacked between pieces of wax paper or paper towels and refrigerated.
Just before serving, mix together cottage cheese and powdered sugar to taste (I like to whirl the cottage cheese in the blender to make it smooth). Put about 2 tsp. cheese in a line in the center of a cooked bilini. Fold in the two sides, fold up the bottom and roll. Melt butter in a saute pan. Put filled bilini, seam-side down in the pan and saute until golden on the bottom.
You can make the pancakes as much as a day ahead of time, but don't finish until just before serving.

Carrot salad
1 bag shredded carrots
2 Granny Smith apples, grated
Lemon or lime juice
1 tsp. sugar (optional)
6 to 10 dry apricots
1/2 cup pecans, chopped
1/2 cup sour cream
Milk
Toss together shredded carrots and apples. Drizzle with lemon or lime juice. Add apricots and pecans. Mix together sour cream with a little milk to thin and pour over salad. Refrigerate at least one hour or overnight.

Hot dogs wrapped in bread
1 package cocktail sausages
1 tube Pilsbury bread sticks
Preheat oven to 350. Cut breadsticks into three to four pieces and wrap each around hot dogs, being careful to seal completely. Spray cookie sheet with cooking spray and put dogs seam-side-down on the sheet and bake until bread is golden, about 15 to 18 minutes.


Nancy's noodles
1 pkg. fine egg noodles
6 Tb. butter
1 16-oz. container cottage cheese (I use 2% milkfat)
1 tsp. minced garlic
1 16-oz. container sour cream (I use light)
3 Tbl. grated onion
Salt and pepper to taste
Grated nutmeg or paprika (for garnish)
Preheat oven to 350. Prepare noodles according to package directions. In a large mixing bowl, toss together noodles and butter and mix until butter is melted. Add everything except garnish and pour into a baking dish sprayed with cooking spray. Top with grated nutmeg or paprika (but not both). Bake until bubbly, about an hour.

Tatiana's apple cake
3 to 4 eggs (separated)
1 cup sugar
1 cup flour (plus a little if using 4 eggs)
3 Granny Smith apples, peeled and chopped
1/2 tsp. cinnamon
1 tsp. vanilla
Powdered sugar (for dusting)
Preheat oven to 375 F. Beat egg whites and sugar until white and thick. Add yolks, flour, apples, vanilla and cinnamon and fold to combine. Bake until cooked through and a toothpick comes out clean. Cool and dust with powdered sugar.
Tatiana said traditionally the recipe is made with three eggs, but that adding the fourth egg makes the cake rise more. If you use four eggs, you will need a little extra flour to make the batter. She also said the powdered sugar should look like snow on top of the cake.