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Lewes, Delaware
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August 1, 1997     Cape Gazette
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August 1, 1997

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56 - CAPE GAZETI, Friday, August 1 - August 7, 1997 Russian ballet arrives in Rehoboth; make it a gustatory celebration By Roxann Stockman-Moore In honor of the International Ballet Theater of the Performing Arts and those who are attending the ballet, here are some recipes to get the whole family in the mood for the thrilling evening. Even those who cannot attend the ballet will enjoy these appealing foods. A warning to those dieting, these recipes may not be thigh friendly. Vatrushki (Pot-Cheese Tartlets) Dough 1-3/4 cups all purpose flour 1/2 tsp. baking powder 1/2 tsp. salt 1 egg 1/2 sour cream 4 Tbs.. unsalted butter Sift the flour, baking soda and salt into a large mixing bowl. Make a deep well in the center of the flour and drop in the egg, sour cream and butter. With your fingers, slowly mix the flour into the liquid ingredi- ents, then beat vigorously with a wooden spoon until a smooth, moderately firm dough is formed. Gather the dough into a ball, wrap it loosely in wax paper, and chill for at least 30 minutes. Filling 1 lb large-curd pot cheese 1 Tbs. sour cream 2 eggs 112 tsp. sugar 1/2 tsp. salt I egg yolk mixed with 1 table- spoon cold water Drain the cheese by placing it in a colander, covering it with a dou- ble thickness of cheesecloth or a kitchen towel and weighting it with a heavy dish. Let drain undisturbed for two or three hours, then with the back of a large spoon, rub the cheese through a fine sieve set over a large bowl. Beat into it the sour cream, eggs, sugar and salt. Chill for at least 30 minutes. Preheat the oven to 400 degrees. On a lightly-floured surface, roll the dough into a circle about 1/8 inch thick. With a four inch cook- ie cutter, cut out as many circles as possible. Gather remaining scraps into a ball. roll it out again, and cut out additional circles (there should be 14 to 16 circles in all.) Make a border around each circle by turn- ing over 1/4 inch of the dough all around its circumference and pinching this raised rim into small decorative pleats. Drop 1-1/2 tablespoons of fill- ing into the center and flatten it slightly. Using a pastry brush, coat the filling and borders with the egg yolk-and-water mixture and bake in the center of the oven for 20 minutes, or until pale gold Serve the vatrushki as an accom- paniment to soup, or alone as a first course Serves six to eight. The Classic Beef Stroganov Saut6ed beef with mushrooms and onions in sour-cream sauce. 1 Tbs. powdered mustard 1 Tbs. sugar 2 tsp. salt The recipes found above are courtesty of"Recipes: Russian Cooking," from the Time Life Books "Foods of the Worlds" publieation 4 to 5 Tbs. vegetable oil 4 cups thinly-sliced onions separated into rings 1 lb. fresh mushrooms, thinly sliced lengthwise 2 lb. f'dlet of beef, trimmed of all fat 1 tsp. freshly ground black pepper 1 pint of sour cream In a small bowl combine the mustard, 1-1/2 teaspoons of the sugar, a pinch of salt and enough hot water (perhaps a tablespoon) to form a thick paste. Let the mus- tard rest at room temperature for about 15 minutes. Heat two tablespoons of the oil in a heavy 10 to 12 inch skillet over high heat until a light haze forms above it. Drop in the onions and mush- rooms, cover the pan, and reduce the heat to low. Stirring from time to time, simmer 20 to 30 minutes, or until the vegetables are soft. Drain them in a sieve, discard the liquid and return the mixture to the skillet. With a large, sharp knife cut the fillet across the grain into 1/4- inch-wide strips. Heat two tablespoons of oil in another heavy 10 to 12 inch skillet over high heat until very hot but not smoking. Drop in half the meat and, toss- ing the strips constantly with a large spoon, fry for two minutes or so until the meat is lightly browned. With a slotted spoon transfer the meat to the vegetables in the other skillet and fry the re- maining meat similarly, adding additional oil if necessary. When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and the mustard paste. Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 teaspoon of sugar and reduce the heat to low. Cover the pan and simmer two or three minutes, or until the sauce is heated through. Taste for season- ing. Aleksander Torte Raspberry-Filled Pastry Strips 1/2 lb unsalted butter, chilled and cut into bits 3 to 3-1/2 cups all purpose flour 3 Tbs. sugar 1 egg 1-1/2 cups (12 ounces) rasp- berry preserves 2 Tbs. softened butter In a large mixing bowl, com- bine the chilled butter, three cups of the flour and the sugar and, with your fingertips, rub until the mixture resembles flakes of coarse meal. Beat in the egg and continue to mix until the pastry is smooth. Shape into a ball, wrap in wax paper, and refrigerate one hour, or until the dough is firm. With the back of a spoon, rub the preserves through a fine sieve set over a 1-quart saucepan, then cook over moderate heat, stirring constantly, for three to five min- utes, or until they dissolve into a thin puree. Set aside off the heat. Preheat the oven to 250 degrees. Cut the chilled pastry in half and shape each half into a rectangle. One half at a time, roll the pastry between two sheets of lightly floured wax paper into a rectangle approximately 10 inches wide and 15 inches long. With a pastry brush, coat each of two cookie sheets with one ta- blespoon of butter and sprinkle Continued on page 57 In addition to our great selection of fresh seafood & meat& we've added (new in '97) a fantastic gourmet deli & carryout. LET US TEMPT YOU WITH ONE OF THE FOLLOWING... SALADS AITIZEI  ....o .... SPECIALTIES elmm  ...s. t, tst, aru ...4z ... 7 pdmd - amgd - a,/m/ae ad Grllll Jmnl a'71m   lladl Qnmb ..HAR.g BBQ mmp ...T0  cSeddm- cSeme...& Fmbulou ood from tim F r  bobe ..mq9 tad jumbo (U# a,/m'dam,O Crab  ...mq5 e0* mdmm e....q$ -/wv ...ff.o .unp emok a,, ,,,o ,,t , elmm dttrtd $1mmp .... & w.k d tmab .... wlntp ed w/embmt ...1. awa, orowutantatx SALADS r a .  .... *  " .... .... q whol  ...t. TAT HOMEMADE  Combtnn PIefrer ...t. q$ , "r.ek - "ropp w l, ,z  q SOUPS **  ' .. lehw ...tq .... tt,', e.ptm',o,t Thtd&  Broaeolt "... ""' Tram .... 8.$ Crsb Soup ...4. ...q.$o Four Ban ...tTB ....P flw ...10.1 ...14. ; gew asland Cuemaber & rts .... S. ...10. Clamaowder...4. ...q.flO Onion ...tT ...-.E5 Hs/at Hshi .... 7. ...lq. dmon .... 5q ...W,.ql O THE BF, AITI'IIL O AYI, I.ARIHBA - - 5.q9 dm,,tr on , m,li .I - SaS Izttu bout, mo,-d m,al on, :Jh bdad m:h rdl. A Ho.e amm. lm, m. ma m'od m _ 'hd pme  cbin t fltinFf slic,t,d, rommin 1i. TF.DF.,..O - m-mtt  ./e txrJt dbd- homamade BBQ sstme, Dnsh h,., m,.t,xl .m s m p,ml, ...OR design your own sandwich from our extensive menu of gourmet deft meats & cheese!