Tangerines in champagne

Tangerines in champagne

INGREDIENTS
1.5–2 kg of dense small tangerines
1 bottle of semi-dry sparkling wine
800 ml of orange juice (can be packaged)
200 ml fresh lemon juice
200 g brown sugar
100 ml of orange liquor or rum
7-8 stars anise star
10-12 boxes of cardamom
ice cream and mint for serving

STEP-BY-STEP COOKING RECIPE
Step 1
Start cooking approximately 24–36 hours before serving. Thoroughly peel the tangerines, removing all the smallest residues of white film and fibers from the surface. Dissolve sugar in orange juice.
Step 2
Crush the cardamom boxes lightly. Fold the cardamom and star anise in a wide saucepan, pour sparkling wine, lemon and orange juice with sugar. Tightly lay whole tangerines.
Step 3
Put the stewpan on a small fire, bring to a boil, reduce heat to a minimum and cook without closing for 30 minutes. Turn off the heat, pour tangerines with liquor or rum. Cool the tangerines in syrup completely and place in a cold place for 12-24 hours.
Step 4
Then drain the syrup from the tangerines, strain and boil it in half. Pour the tangerines with hot syrup, cool completely and cool for at least another 12 hours. Serve the tangerines, if desired, sorted into slices, with ice cream, syrup and mint.

Tangerines in champagne

Tangerines in champagne

Stuffed christmas turkey

Stuffed christmas turkey

INGREDIENTS
extra virgin olive oil
celery — 3 petioles
peppercorns, black — 1 tbsp.
turkey — 4-4.5 kg
coarse sea salt
red hot chili pepper — 1 pc.
allspice peas — 1 tablespoon
celery seeds — 1 tsp
butter
coriander seeds — 1 tsp
For filling
large onions — 2 pcs.
salt, freshly ground black pepper
mix of basmati rice with wild rice — 2 cups
half-smoked sausages — 600 g
sage — 4-5 branches
brisket not too fat — 400 g

STEP-BY-STEP COOKING RECIPE
Step 1
Chop off the lower joints of the legs of the turkey, remove the last phalanx of the wings (during baking, these parts burn up). Carefully inspect the carcass — are there any undeleted feather bases?
Step 2
Put the turkey in a large container, where it would fit freely, and pour cold water on 3 fingers. Measure the amount of liquid and add salt from a ratio of 1 tbsp. l salt (without slide) per 1 liter of water.
Step 3
Chop the celery in small pieces, chop the chilies arbitrarily. Add celery, chili, allspice and black pepper, coriander seeds and celery to the measured water. Bring water with salt and spices to a boil, cook for 10 minutes.
Step 4
Cool the brine to room temperature. Put the turkey in brine with the breast down, cover with a lid or plastic wrap, leave in a cool place for 12-24 hours.
Step 5
For minced meat, pour rice in 3 cups of boiling water, add a pinch of salt, bring to a boil and cook over medium heat for 15 minutes. Remove from heat and cool. Cut sage into strips, sausages into 2 cm slices, brisket and onion into small cubes.
Step 6
Squeeze out fat from the brisket over low heat. Add onion, stir fry, 15 minutes. Add sausages, fry for another 3-4 minutes. Remove from heat, put sage, mix with rice, season with salt and pepper to taste. Cool the filling completely (if desired, it can be done in advance, for 1 day, and kept in the refrigerator).
Step 7
Remove the turkey from the brine, dry it, grate with olive oil on all sides. At first it’s rather tight to stuff the turkey from the side of the neck, moving the stuffing as deep as possible inside the leather “bag”. Fasten the skin with a metal skewer, several toothpicks soaked in water in advance, or sew up with strong threads.
Step 8
In the abdomen of the bird, too, put the minced meat but already a little, loosely so that air can circulate inside the bird and it is well cooked. Carefully sew the hole with strong thread. Transfer the remaining filling into a heat-resistant form.
Step 9
Place the turkey breast-down on a wire rack in the pan. Pour 2 cups of water into a baking sheet. Cover the entire structure with foil so that hot air with steam can circulate inside. Put in an oven preheated to 230 ° C. After 15 minutes reduce the temperature to 180 ° C. Cook 2.5 hours
Step 10
Remove the baking tray with the turkey from the oven, remove the foil, drain all the liquid formed in the baking sheet into the filling form. Grease the turkey with melted butter and return to the oven with the filling form. Bake, greasing every 10-15 minutes, until cooked, 30-45 minutes.
Step 11
Ready turkey and stuffing to remove from the oven, cover with foil and leave to «rest» for 20-30 minutes. Then remove the threads and lay the bird on a heated dish. Put the filling on a separate heated dish (so that it does not interfere with the cutting). Serve all together.

Stuffed christmas turkey

Stuffed christmas turkey

Rum tea with orange

Rum tea with orange

What pour:

Loose black tea — 2 tsp.
Orange — 1 pc.
Rum — 100 ml
Honey — 1 tbsp. l

Like pouring:

  1. Pour tea with a glass of boiling water and let it brew.
  2. Pour rum into a small pan, add zest and honey previously removed from the orange. Heat over medium heat.
  3. Pour 2/3 of tea and 1/3 of rum into cups. Garnish with orange slices.
Rum tea with orange

Rum tea with orange

Cocktail French 75

Cocktail French 75

What pour:

Gin — 50 ml
Lemon juice — 1 pc.
Sugar — 1-2 tsp.
Cold champagne to taste
Ice to taste

Like pouring:

  1. Pour gin, lemon juice into the shaker, add sugar, ice and shake well.
  2. Pour the mixture into a glass and add champagne.
Cocktail  French 75

Cocktail French 75

Sour cream jelly with strawberries

Sour cream jelly with strawberries

INGREDIENTS
1 sachet (10 g) gelatin
50 ml of milk
450 g sour cream with a fat content of 25%
3 tbsp. l natural vanilla sugar
200 g of strawberries, can be frozen
“Multi-colored sticks” topping for decoration
For caramel:
150 g sugar

STEP-BY-STEP COOKING RECIPE
Step 1
Prepare caramel syrup: pour 3 tbsp into a saucepan with a thick bottom. l water, add sugar and melt it. Heat until golden, about 5 minutes.
Step 2
Mix gelatin with milk, then add syrup and mix until gelatin dissolves.
Step 3
Add this mixture to sour cream, whipped with vanilla sugar, and mix with a mixer until smooth.
Step 4
Put 1 strawberry in transparent glasses (remove fresh tails from fresh strawberries, unfreeze and dry frozen strawberries in advance). Pour with sour cream and refrigerate for 2 hours.
Step 5
Garnish with a sprinkle and return to the refrigerator for another 2–4 hours.

Sour cream jelly with strawberries

Sour cream jelly with strawberries

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