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<P><CENTER><FONT SIZE="+2">Ages of War<BR>
</FONT><FONT SIZE="+4">Feast Recipes</FONT><p><i><b>Updated
30 August 2009</i></b></CENTER>
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<p>
<b>By our Feast Steward:</b>  Lady Antonia Stefani - <i>antonia@heraldshill.org</i>
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<p>

<b>Cucumbers in Sour Cream</b> (to serve 100)
<br>
(from Please to the Table, Russian Cookbook)
<p>
50 large cucumbers, peeled and sliced thinly
<br>
3 T salt
<br>
7 C sour cream
<br>
1 1/2 C white vinegar
<br>
1 1/2 C finely chopped fresh dill
<br>
3 T sugar
<p>
1. Toss cucumbers with salt and let stand for 1 hour. Drain thoroughly and pat dry.<br>
2. Stir the sour cream with the vinegar, dill, and sugar. Add the cucumbers and toss. Taste for seasoning.<br>
3. Refrigerate for 1 hour before serving. Garnish with fresh dill.
<hr>
<b>Black Bean Caviar</b> (to serve 100)
<p>
24 C drained cooked black beans, rinsed<br>
12 C finely chopped onion<br>
12 green, red, and yellow peppers, finely chopped<br>
12 cloves garlic, finely chopped
<p>
Combine above ingredients in a bowl.
<p>
4 C red wine vinegar<br>
1 C sugar<br>
1/2 C chili powder<br>
3 T dried savory<br>
2 T ground cumin<br>
2 T salt<br>
3 T ground black pepper<br>
3 T cayenne<br>
3 T white pepper
<p>
Combine in a saucepan. Bring to a boil, stirring to dissolve the sugar. Add the black beans mixture, bring to a boil, stirring frequently, and simmer for 1 minute. Remove from heat. <p>
Stir in:<br>
1/2 C lemon juice
<p>
Transfer to a boil and refrigerate until cold; up to 4 days.
<hr>
<b>Mushroom tart</b> (to serve 100)
<p>
100 frozen yeast dough rolls, allowed to rise
<p>
Filling: <ul>
8 lbs mushrooms, sliced<br>
1 lb unsalted butter<br>
1 C white grape juice<br>
1 1/2 C sour cream<br>
1 C fine, dry bread crumbs<br>
1/2 C snipped fresh chives<br>
1 t nutmeg<br>
Salt and black pepper to taste
</ul><p>
To prepare filling: <ul>

Melt the butter in a large skillet over medium heat. Add the mushrooms and saut� until they begin to throw off liquid. Turn the heat to high and continue to saut� until all the liquid evaporates. Turn the heat down to medium and saut� for another 5 minutes. 
<p>
Stir in the grape juice, turn the heat up to high and let boil for 5 minutes. Remove from the heat and stir in the remaining ingredients. Allow to cool before using the filling.
<p>
Make an indentation in the risen rolls and fill with 2 t. of mushroom filling. Bake about 15 minutes at 350 until done.
</ul>
<hr>
<b>Borscht</b> (to serve 100)<br>
(from Mennonite Foods and Folkways from South Russia, volume I)
<p>
5 lb beef stew meat<br>
4 stalks celery<br>
4 C minced onion<br>
4 C diced beets<br>
6 lbs shredded cabbage<br>
2 C chopped sweet peppers<br>
2/3 C chopped fresh dill<br>
1 gallon chopped tomatoes<br>
12 large cans tomato soup<br>
Salt and pepper<br>
Sour cream to serve on the side
<p>
Combine stock and vegetables except tomatoes. Cook until done; add tomatoes and correct seasonings. Serve with sour cream and parsley.
<hr>
<b>Roast Pork Loin with caraway seeds</b> ( to serve 100)<br>
(from Please to the table, a Russian cookbook).
<p>
6 boneless pork loins<br>
Salt and fresh ground black pepper to taste<br>
1 1/2 C caraway seeds<br>
<p>
1. Rub the pork loin with salt, pepper, and caraway seeds and let stand for 30 minutes.<br>
2. Preheat oven to 400. Place the pork loin, fat side up, in a roasting pan and roast for 15 minutes. Reduce heat to 350.<br>
3. Bake 1 1/2 hours and check for doneness. Internal temperature should be 160.<br>
<hr>
<b>Pishkee</b>
<p>
10 t baking powder<br>
4 t salt<br>
8 C sifted flour<br>
8 eggs<br>
2 C whole milk<br>
2 C whipping cream<br>
<p>
Mix dry ingredients well. 
Mix eggs, milk, and cream with a wire whisk.
Mix wet and dry ingredients. Roll out on floured board. Cut into 1 inch wide strips, 3-5 inches long. Cut a slit and twist. Deep fry at 375 till brown and crispy.

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