Desserts, Russian Style

I am on a diet. No desserts for me for the rest of my life…

But that doesn’t stop me thinking about them – most specifically ice cream and cake frosting (although not an actual dessert it goes on a dessert, so maybe it counts?)

According to the wonderful website Ruscuisine, “Long time ago Russian desserts were called “zaedkami”, that means “after-eaters”, for they were served after the principal meal. Native Russian sweet dishes are kissel, compote, levashen (fruit pastila), sweet pirohi, baked apples and pears, fruit and berry preserves.”

So here are some After-Eater recipes for you to try.

Berry Kissel

Ingredients:

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups water
5 cups blackberries
4 cups raspberries
1/2 teaspoon fresh lemon juice, or to taste

Directions:

Whisk in sugar, cornstarch, and salt until combined well. In a saucepan simmer water and 1/8 cup each type of berry 2 minutes. Drain mixture in a sieve set over a bowl, reserving liquid. Transfer cooked berries to a large bowl and stir in remaining fresh berries.

Gradually whisk reserved hot liquid into sugar mixture until smooth. Transfer mixture to pan. Bring mixture to a boil, whisking, and simmer, whisking, 3 minutes. Immediately pour mixture through sieve into berriesand stir until combined well. Stir in lemon juice. Chill kissel, covered, at least 2 hours, or until cold.

Here’s another for Gogol-Mogol, a funnily named cake that you put whipped cream or jam on top of:

1 c. sugar
3 ea eggs
1 1/4 c butter
2 c flour
1/2 ts of baking soda

Directions: Mix all the ingredients and use flour to make a soft consistency. Take a non-stick tin and put the dough in it. Make it smooth and then put into the hot oven for 25-30 minutes. When the cake is ready, you can put jams, jelly, whipped cream, or ice cream all over the top.

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