Like anything, the Novi Good celebrations will be different this year. There is nothing to do – no more large and multi-participant dinners, but small and intimate gatherings, at least until the next vaccination. We’re used to it, aren’t we? So this is, not quite. What will never change is the practice of drinking vodka on New Year’s Eve, and as many different and good bottles as possible, it’s fine.
In honor of this happy and kind-hearted holiday, in honor of Sangorochka (Snow Girl) and David Moroz (Grandpa Frost), Ronen Perlmutter, the wine and alcohol man, and Maya Darin, the house chef of “Israel Today”, went on an Eastern European trip saturated with wonderful vodka and traditional food , Which will make the heart glad and warm the bowels. Ronen was good at sipping and characterizing precisely combined in romance four different vodkas, from the four countries for which it is the flagship drink: Poland, Ukraine, Latvia and of course – Russia.
Every sip and bite evoked in Maya veiled memories of happy tears from Grandma Tschka’s house, who marveled at cooking delicacies from Polish and Russian cuisine and seasoned them with her characteristic boldness. The combination of the great knowledge, the nostalgia and the vodka, of course, brought to the feast most of the flavor and variety in honor of the Novi Good and the celebrations of the new civil year, which come upon us for good.
So with an appetite, cheers and … S Novim Godom!
The vodka of the oligarchs
Vodka Bloga Celebration (Russia) – a festive edition with a super-luxurious look in a gold-plated bottle that was produced for the celebrations of the end of the civil year and for the 115th anniversary of the distillery. The vodka itself is clean and delicate, distilled in Siberia and enjoys pure spring water far from an industrial environment, more than 300 km. After distillation, natural honey, barley and thistle extracts (a thorn with medicinal properties) are added with touches of vanilla, for a unique taste. Soft but not at the expense of the feeling of volume in the oral cavity. It is not for nothing that it is called ‘the vodka of the oligarchs’ … (149.9 NIS, 1 liter).
Bellini:
√ 250 grams of boiled potatoes (2 large potatoes)
√ ½ Measuring cup flour
√ 2 proteins
√ 2 eggs
√ Salt to taste
√ Black pepper to taste
√ Butter for frying
For a Russian salad
√ 2 hard-boiled eggs
√ 2 boiled potatoes
√ 2 chopped pickles
√ 1 stalk of chopped celery (if you like)
√ A handful of dill, green onions, chives – finely chopped
√ ½ A cup of mayonnaise
√ 1 tablespoon apple cider vinegar
√ Salt to taste
√ Grated black pepper to taste
To serve:
√ Salmon eggs
√ Some dill stalks
√ A handful of caraway seeds
1. Cook the potatoes in water in their skins until they are completely softened. Peel a squash, grate it and squeeze the juice.
2. Add flour, eggs and proteins, and season.
Heat butter in a non-stick pan. Using a spoon, pour mounds into the pan and flatten them, for example pancakes.
Fry for about two minutes on each side.
5. For salad: Chop hard potatoes and hard-boiled eggs.
Mix with the rest of the ingredients, season with salt and black pepper.
7. Place the bellini on a serving plate, and place a tablespoon of Russian salad and a small teaspoon of salmon eggs on top of each bellini.
8. Garnish with dill and caraway seeds and serve.
Vodka is trained
Namiroff Ink Vodka, Hot Pear (Ukraine) – A popular and popular vodka that comes from the Vinnitsa region of Ukraine, not far from the city of Rabbi Nachman, an artist. It is based on the aromatic and excellent ‘deluxe’ version, which is a step up from the distillery’s point of view – a distilled wheat specially grown for Nemiroff, under strict control from the germination stage to the harvest and grinding, and undergoes 11 stages of activated carbon filtration. The spicy hot pear was a pleasant surprise for us – with a light brown hue, velvety and warm texture, pear pear flavors in the wine and a pleasant honeyed sweetness with a stinging sting at the end. For clean drinking, with ice or in cocktails (59 NIS, 700 ml, the spice does not bear kosher markings).
For dough:
√ 2 cups white flour
√ 1 egg
√ 2/3 cup warm water
√ 1/2 teaspoon salt
For the stuffing:
√ 50 grams of minced chicken
√ 150 grams of ground beef
√ 1 small purple onion finely chopped
√ 1 tablespoon goose fat or olive oil
√ 3 cloves of crushed garlic
√ Salt to taste
Black pepper to taste
To serve:
1 handful of chopped dill
2 tablespoons goose fat or olive oil
For the sauce:
Limited cattle axis
1. For the dough: Put all the ingredients together until you get a uniform dough and a little dry but very flexible, possible with a mixer with a guitar hook.
2. Wrap in cling film and refrigerate for 30 minutes.
3. For the stuffing: Fry the onion in a little fat and cool. Mix the rest of the ingredients with the onion to a uniform mixture.
4. For dumplings: On a floured surface, roll the dough to a thickness of 2-3 mm, as thin as possible.
5. Cut circles 4 cm in diameter from the dough.
6. In the center of each circle place a teaspoon of stuffing.
7. Close the crescent-shaped dumpling and attach the strands to each other like a tortellini.
8. Cook in several rounds (it is not recommended to cook a large amount together) in boiling water with salt in a gentle bubble over a medium flame for about 10 minutes. Stir occasionally so they do not stick to each other.
9. Heat the reduced stock and transfer the cooked dumplings inside, wrap them in the sauce
Transfer to a serving plate and garnish with chopped dill.
The chosen team
Vodka Belvedere (Poland) – a wonderful premium vodka produced in the city of Girardow, in central Poland between Warsaw and Lodz. It is produced in four fireworks from local rye and pure water only, which are responsible for the refined and pleasant result obtained in the taste. It has a kind of slight floral of roses on the nose and also a touch of vanilla on the palate. Its body is particularly smooth and silky and has an oily and balanced texture – and its bottle is also elegant and elegant. If I had to pick one – this is it. (99-115 NIS, 700 ml).
dough:
√ ½ kg of flour
√ 1/3 cup white sugar
√ 10 grams (1 bag) of dry yeast
√ 1 egg
√ ¼ A cup of canola oil
√ ½ a tablespoon of salt
√ 250 ml of lukewarm water
To fill:
√ 2 pcs small purple onion finely chopped
√ 4 tablespoons poppy seeds
√ A pinch of salt
To serve:
√ 1 cup salted fish
In a mixer with a kneading hook, process all the dough ingredients, except water. Pour in water while kneading gradually and wait for the dough to crystallize. Continue the mixer operation for 5 minutes.
2. Divide the dough into units weighing about 50 grams (20-25 in total), roll out and place on a baking sheet lined with baking paper. Press with a palm pad on each ball to create a hole. Wrap the mold in cling film, and swell for about an hour.
3. Preheat oven to 150 degrees. In a bowl, mix chopped onion, poppy seeds, salt, black pepper and melted butter.
4. Brush with egg, place a teaspoon in the hole in the center of each ball of dough.
5. Bake the rolls for 12 minutes.
6. Serve with salted fish you like.
Vodka for dessert
Riga Black Cranberry Vodka (Latvia) – From Riga, the capital of Latvia, comes the sweet version of the national wheat and grain vodka, based on the ‘Riga Black’ with the natural aromas of cranberries and sweetness that reminded us of childhood flavors of gummy candies (‘snakes’). The color is phosphorescent red and the fragrance is a garden strawberry and rose petals with the finish having a pungent pepper touch. For cocktails mainly or for sweet lovers. (55 NIS, 700 ml).
√ 500 grams of good-tasting cheese or Canaan
√ 2 eggs
√ 4 heaping tablespoons of flour
√ 6 heaping tablespoons of sugar
√ 1 teaspoon vanilla extract
√ A pinch of salt
√ Canola oil for frying
√ 2 tablespoons butter
To serve:
√ A jar of amerna cherries or 1 cup of jam
√ Cherries or a combination of the two
√ 1 cup sour cream
√ Powdered sugar
1For the pancake mixture: Mix all the ingredients well, except the oil for frying, until a sticky and very soft mixture is obtained. If the mixture is very sticky you can add a little flour, but do not overdo it so as not to damage the delicate texture of the pancakes.
2. Heat oil and butter in a pan to a height of up to. Cm, no more.
3. Remove from the mixture with a spoon and lower into the pan with another spoon and flatten slightly (it is recommended to lightly oil the spoons). Fry for 3-4 minutes and turn carefully (the pancakes are very delicate). You can use a perfusion bag.
4. Fry for another two minutes on the other side and remove to absorbent paper. Serve on a plate accompanied by cherries, sour cream and sprinkle over powdered sugar.