The old traditional Christmas recipes

Christmas pig

Ingredients: suckling Pig, sour cream, butter, fat, eggs (for decoration)

Preparation: Scalded pig wipe dry with a towel, lightly RUB the flour in those places where there is hair, and singe the fire, and then rinse thoroughly with cold water, add salt on the inside, put on a baking sheet back up, slightly to grease with sour cream, melted butter, baking pan pour 1/4 Cup of water and roast in the oven for 1.5 hours. To form a Golden crust is dry, it is necessary during the roasting several times to water it with a spoon of fat. On the table served on a platter with buckwheat or steamed Kale and sprinkle with chopped eggs. From top to pour the fat obtained by garini.

Christmas Turkey

Ingredients: Turkey, 0,5 kg of nuts, 0.5 kg of prunes, 0.5 kg of apples, 1 Cup of rice, salt, pepper, saffron, 200 g cream, 50 g butter, 50 g of mayonnaise.

Preparation: Prepared for roasting the bird stuff. Stuffing: nuts, prunes (soak prunes in hot water and remove the seeds), apples, rice, salt, pepper, saffron. Stuffed chicken with stuffing, sew up the abdomen. The Turkey grease with a mixture of cream, butter and mayonnaise. Put in the oven on a baking sheet, roast for 2.5 hours on a medium heat, pouring the bacon fat. Serve whole and slice at the table.

Pork with wheat porridge

Ingredients: 2 kg pork, wheat porridge, handful of cranberries or sliced 3-4 pickled Apple, 5 leaves of cabbage

Preparation: chop the pork into portions, slightly discourage, fry in plenty of lard over high heat. Boiled until half-cooked porridge of wheat flour put into one pot with roasted pork, stir, add salt, add a handful of cranberries or sliced 3-4 pickled Apple, cover everything with cabbage leaves, close with a tight lid, place in preheated oven on a small fire. After 1.5 hours, the dish is ready for table.

Pork belly stuffed with cabbage and apples

Ingredients: 800 g bacon, 2-3 tbsp. L. sour cabbage, 5 apples (sour), 50 g butter, 1 onion, salt, pepper to taste

Preparation: washed fresh pork brisket bones severed, with a knife make a large hole between the bones and meat and stuff. Cooking stuffing: scald with boiling water sauerkraut drained and mixed with finely chopped apples and butter. The breast is sewn up, put on a greased pan, sprinkle finely chopped onions and roast in the oven until cooked.

Ruled from paroxetine

Ingredients: 600 g of paroxetine, 200 g language, 100 g bacon, 150 g liver, 150 g ham, 2 eggs, 12 g gelatin, salt to taste

Preparation: the carcass of a pig skin with a layer of meat, flatten it. Tongue, liver, ham, eggs boiled, cut into cubes. Gelatin to soak for 40 minutes in cold water. The inner surface of the skin covered with a thin layer of fat, put prepared meat products, eggs, soaked gelatine, collapse all in the roll, wrap in cheesecloth, tie and boil in salted water. Roulade ready to put under a light press (for shaping) and cooling. Before serving, cut into thin slices, lay on a dish, decorate with greens.

Stuffed pike

Ingredients: 1 pike (about 1 kg), 2 l water, 1 carrot, a piece of parsley root and celery, 5 grains of black pepper, 2 Bay leaves. For stuffing: 50 g of white loaf, 2 egg yolks, 1/2 Cup milk, 1 onion, 20 g fat 20 g butter, salt, pepper, nutmeg

Preparation: Pike is cleaned of scale, cut off fins and tail. Make an incision in the skin around the head, pull back and using a sharp knife, separating the skin from the meat, remove it from the tail. The tail trim. The skin of a delay, if damaged stitching. To remove the entrails, gills, eyes. Thoroughly rinse the meat away from the bones. Of vegetables, the head, bones and seasonings to cook the broth and season with salt. To prepare the stuffing: bread to soak in milk, squeeze. Onion finely chop and saute in butter. Fish meat, pressed loaf and the onions pass through a meat grinder twice, add the egg yolks, salt, black pepper, nutmeg, mix well. The skin is filled with stuffing, sew up, wrap in wet gauze, pour the strained warm broth and, stirring slowly, bring to a boil. Cook on low heat for 1 hour. Gently shift to the dish. Cut into pieces with a width of 1 cm to Decorate the branches of parsley, celery or lettuce, with circles or slices of eggs. Of the fish broth it is possible to prepare jelly and pour it over the ready stuffed pike directly on the dish. To do this, 1 tablespoon of food gelatin pour 1/2 Cup of cold boiled water and leave for 40-60 minutes to swell. Then add in 2-3 cups of warm but not hot fish stock and bring to a boil, but do not boil. Put to freeze in the cold.

Appetizer of duck/goose

Ingredients: 1 carcass of a duck or goose, 1 kg of green or bulb onion, 2 tbsp. L. vegetable oil, 1 celery root, 5-6 peas of black pepper, a pinch of cumin or coriander, the juice of 1 lemon

Cooking: Duck or goose, boiled or roasted and cut into small portions. Pour over the sauce. Sauce: onion diced, celery grate on a coarse grater, add the vegetable oil, lemon juice and spices. Pour a small amount of boiling water and simmer for a few minutes. Cool. Serve with pickles, herbs, marinades.

Christmas millet pudding

Ingredients: 1 l milk, 0,5 l cream, 200 g of boiling water, 300 g of wheat grits (large), 100 g of honey.

Preparation: Cook until tender, wheat pour in the heated liquid, after boiling, add toppings, cover tightly and place in a warm place to depravati, swathed in something warm (blanket, shawl).


Preparation: cool to mix the dough made from wheat, rye or buckwheat flour, thinly roll out, cut into pieces, boil, pour lard, vegetable oil, onion or sour cream, in a post — grated poppy seeds, crushed seed, mashed berries.

Carols Russian

Ingredients: 400 g flour, 400 g minced meat, 150 g of water

Preparation: rye flour to prepare fresh dough, then roll it, cut into squares to bend "envelope." Get a basket that you fill with stuffing and bake.

Options: the Stuffing can be with cheese (300 g curd mix with 8 eggs and 100 g sugar), potatoes (boil the potatoes, mash it, like mashed potatoes, flavored with eggs, milk, sour cream); jam (cranberry, cranberry, strawberry jam add a little flour, a ratio of 1 g of flour 15 g of jam).


Ingredients: 4 eggs, 0.5 cups milk, 1 tbsp. L. sour cream, 1 tsp of wheat flour, 30 g butter, salt and sugar to taste.

Preparation: Beat the yolks separated from whites, flour, salt and sour cream, then gradually pour in the milk, continuing to whisk. Into foam, beat egg whites and mix with egg yolks, flour and sour cream. Pan greased with oil, pour the mixture and bake in a hot oven. Dracena serve it hot, drizzled with oil and sprinkled with herbs.


Ingredients: 1 Cup of wheat grains, 100 grams of poppy, 100 grams of walnut kernels, 1-3 tablespoons of honey or sugar to taste.

Preparation: wheat Grains crushed in a wooden mortar, adding a little warm water to the wheat shell is moved. The kernel then separated from the husks, sifting, and washing. Normal cook lean crisp cereal on the water. In parallel, grind poppy to obtain poppy milk, add honey, mix well and add to wheat. At the end add the crushed walnut kernels.

The second option prepare sochivo made from rice: rice pour boiling water and cook for three minutes on high heat. Twelve minutes does not need to open the lid, giving rice to infuse for a couple. The ratio of all components for sochivo is the same as in the first embodiment. You can add raisins, dried apricots, prunes, etc.


Ingredients: Water 5 l, berry jam (any) 800 g, honey 200 g, ginger 2 g cloves 2 g, cinnamon 0.5 g.

Preparation: Boil water in boiling water, add jam or honey, 5 — 7 minutes, put spices and cook for another 5 minutes. Drink a hot drink. Yield 5 gallons.

A poppy seed roll

Ingredients: Flour 300 g sugar 200 g ground poppy 150 g milk 350 g, 1 egg, soda, jam for lubrication, powdered sugar, vanillin 1 g lemon zest 2 g.

Preparation: In deep bowl mix the sugar, poppy seeds, lemon zest, vanilla. Then put the egg, add milk, add flour mixed with soda and knead the dough. Fill the dough in the form, greased, sprinkle with flour, bake in the oven. When the poppy seed roll has cooled, cut it into 2 pieces, spread with jam, sprinkle with icing sugar.



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