Eggplant Spread (Baklazhannaia Ikra) Serve this very cold with highly-flavored breads. 1 (1 pound) eggplant 1 medium green bell pepper 1 small onion, chopped 2 large cloves garlic, minced 1 tablespoon vegetable oil 1/4 cup tomato paste 1 tablespoon ...

Russian Easter Dessert (Pashka) Russian Orthodox Christians created this dessert in celebration of Easter. 3 egg yolks, slightly beaten 1 cup whipping cream 3/4 cup granulated sugar 1/8 teaspoon salt 1 teaspoon vanilla extract 6 cups small-curd ...

Russian Pot Roast Serve with hot buttered egg noodles. 5 medium potatoes, cut into 1-inch pieces 2 medium onions, sliced 3 tablespoons vegetable oil 1 (3 to 4 pound) beef boneless rump roast,     chuck eye roast or bottom round 1 ...

Russian Rye Bread Serve with hearty soups. 2 packages active dry yeast 2 cups warm water (105 to 115 degrees F) 1/4 cup butter or margarine, softened 1/4 cup dark molasses 1 tablespoon freeze-dried instant coffee 2 tablespoons honey 1 teaspoon salt ...

Russian Salmon Loaf (Coulibiac) In Russia, kasha is sometimes used instead of rice. Pastry 1 medium onion, sliced 1 bay leaf 5 black peppercorns 2 teaspoons salt 2 pounds salmon steaks*, about 1 inch thick 1 cup water 1/2 cup uncooked regular rice ...

Ukrainian Cheese Paska This rich unbaked cheese dessert mold is traditionally served in the Eastern Ukraine for Easter. It is molded in the shape of a pyramid representing a church dome. 2 pounds ricotta cheese 4 egg yolks 1 cup butter 2 cups ...

Vinaigrette Salad 6 beets (about 2 inches in diameter) 8 medium potatoes 4 carrots 3 dill pickles (or one 8 inch cucumber) 1 medium onion or 6 scallions Dressing 1/3 cup vegetable oil 1/3 cup lemon juice (fresh is better) 2 tablespoons salt 1 ...