Fort Ross Menu with recipes for14/15 November, 2005
Mary Collins School @ Cherry Valley, a Charter School
for twenty six 4th & 5th Grade students + seventeen adults (15th Nov update)
Recipes in blue were prepared in Petaluma
Recipes in red were prepared at Fort Ross
Early Afternoon Snack:
Raw veggies- 3 carrots, peeled & cut into sticks, 1 cucumber sliced, 1 ½ lb green beans, 1 bunch radishes, halved
Raw fruit- 10 apples, 8 pears, 3 persimmons~ fruits ¼ d, 1 bag each green & red grapes, pomegranates into 1/8ths for lunch.
nuts - walnut and almonds
Soft herbed cheese (Fort Ross recipe) with 2 box Ak-Mak, I box Ry-Vita crackers
Jar of pickled mushrooms
“Griby v Marinade”
1 lb small white mushrooms with closed caps
¾ C red wine vinegar
½ C water
1 bay leaf
10 peppercorns
2 cloves garlic
¼ tea salt, pepper
¼ C olive oil
wipe mushrooms with a damp cloth. Bring vinegar & water to a boil. Add bay leaf, pepper, garlic & return to boil. Add mushroom & simmer 5 minutes. Let cool; then put in glass jar & top with olive oil.
Jar of hard boiled eggs ~ hard boil 1 dozen eggs & place in glass jar.
Cheese sticks ~ 2 each
“Syrnye Palochki”
½ C soft butter
10.5 ozs grated cheese
3 egg yolks
4 tbl vodka
1 tea salt
4 ½ C flour
Mix well. Wait one hour. Roll dough out ½ inch thick. Cut into small sticks. Bake 350º F 10-15 minutes. Store in airtight container.
Honey cookies~ one each
Fat Honey Cookies
1 C butter
1 ¼ C honey
¼ C sugar
1 egg
4 C flour
1 ½ tea salt
1 teas each: baking powder, baking soda
2 tea each: cinnamon, ginger
½ tea ground cloves
Melt butter, honey & sugar together. Let cool. Beat in egg. Sift dry ingredients & add to dough in batches. Place 1 ½ inch balls of dough 2 inches apart in greased cookie sheets. Bake in 350° F oven for about 15 minutes. Let cool on racks. Store in airtight container.
Beverages~ water, hot tea, cranberry kvas
Kvas deemed yummy by kids. Had officer cooks pour so each person got a 2-3 oz splash…
not a glassful!
Cranberry “Kvas” yield approx 2 wine bottles
4 lbs fresh cranberries
4 quarts water
1 C fresh peppermint leaves
1 tea baking yeast
3 ½ C sugar
1 tea vanilla
Pureé cranberries. Place in large enamel or heat proof glass container. Add 3 quarts boiling water. Cover & let set 24 hours. Strain. Soak peppermint leaves in 1 quart boiling water for 7 hours. Strain. Bring liquids to lukewarm temp (about 100° F). Stir in yeast, sugar & vanilla. Cover & let stand overnight. Pour into glass bottles, cork & store in refrigerator.
Supper:
Borscht with 2 pints sour cream & ½ bunch chopped dill on side
2 sticks butter
¼ C olive oil
5 onions, chopped
10 Yukon or red potatoes (best price), diced
3 lbs beets (sold loose), grated
6 carrots, diced
2 small red cabbages, chopped
5 tea each: caraway seed & dill seed
8 cloves garlic, chopped
½ C each: basalmic vinegar, honey, veg broth powder
Saute onions in butter & olive oil. Add everything else. Cover with water, bring to a boil. Cook for several hours. Serve topped with sour cream.
Pelmene (8 per person) served with choice of sour cream, vinegar or soy sauce (about pint of each avail)
Kids reluctant to try. Very tasty. Served 3 bowls, one w/soy, one w/ vinegar/ one w/ sour cream.
“Pelmenee” ~Star Downey
Filling: yield:400, about 8 per person; some will come apart in the water.
2 lbs ground lamb
4 lbs ground beef (85% lean)
6 Tbls corn flour
2 yellow onions, grated
1 bunch fresh dill, chopped finely
½ teas garlic powder
mix filling well. Keep in fridge. Work with only 1 pound at a time.
Dough: (made 6 or 7 batches) make one at a time as you work with filling
2 scant C white flour
3 Tbls veg broth powder
¼ tea tumeric powder
1 egg + 1 yolk
½ c water
Blend dry ingredients. Whisk eggs & water. Make a well in the flour, stir in egg water. Knead dough until smooth, not sticky. Roll out very thin on lightly floured board. Cut into 2 ½ inch rounds. Tuck 1 teas filling onto round, moisten edge & seal. Freeze until use. Layer with parchament paper as you make these; not wax paper. Gently boil, lift with slotted spoon. Drizzle with butter & olive oil to prevent sticking.
Fish ~ our hunters will provide! Grilled, lightly seasoned, olive oil & lemons 3 thinly sliced
Hunters ‘caught’ an 8 lb whole salmon, (purchased at Bodega Bay for best price).
Dad with experience expertly filleted salmon. Bring sharp fillet knife. Pieces were wrapped in foil w/slice lemon, salt & drizzle of olive oil; then cooked on edges of fire or on elevated grate
Carrot apple salad
serves 20
8 carrots
4 apples
2 Tbls each: olive oil, vinegar, sugar
¼ teas horseradish (we used ½ wasabi squeeze packet from sushi)
½ teas salt
handful chopped walnuts
Grate carrots & apples. Toss everything together.
Mixed greens ~two one pound boxes mixed greens, with oil n vinegar dressing
Oil & Vinegar Dressing
6 tablespoons red wine vinegar
1/2 teaspoon salt
2 teaspoon Dijon mustard
2 minced garlic clove
4 tablespoons herbs
1/2 cup olive oil
whisk all together.
Soft herbed cheese & freshly churned butter (2 quarts manufacturer’s cream one quart adequate) for
Dark rye bread ~1 loaf, ½ leftover, onion bread substituted thick grainy whole wheat ~1 loaf & French bread~ 4 loaves most of one left over
Pear pie “Pirog s grushami”~make 2
3 C flour
1 teas salt
1 ½ C butter flavoured shortening
1 egg
5 Tbl sugar
¼ C vodka
6-8 medium pears, peeled, sliced
Cut shortening into flour & salt. (ok to use cuisinart). Mix egg, sugar & vodka. Stir into flour & shortening. Do not overmix. Cut wax paper pieces to cover a cookie sheet. Spread dough onto cookie sheet evenly. Top with sliced pears. Bake 375ºF 10 minutes.
Topping:
1 C butter
1 C sugar
3 eggs
5 Tbls sour cream
1 teas vanilla
5 Tbls flour
Cream butter & sugar. Add eggs one at a time. Add sour cream & vanilla; then stir in flour. Spread topping over pears. Reduce heat to 350°F. Bake one hour.
Pumpkin porridge
Pumpkin Porridge made in ‘spider pot’—stir, stir, stir!!
Two 10 oz cans pumpkin
1 lb brown sugar
1 quart cream—used buttermilk leftover from churning butter instead (plus ½ c water)
6 eggs
2 teas cinnamon
1 ½ teas ginger
¼ teas ground cloves
two 13 ½ oz boxes Graham cracker crumbs
Combine ingredients, but reserve ½ box Graham cracker crumbs to thicken if neccessary. Stir continuously over low heat until cooked. Burns very easily. Turn out into separate dish to serve. We served straight from ‘spider pot’.
Beverage~ water, hot tea, lemon kvas & milk~ 1 gallon
Limony kvas very popular, kids & adults.
Double recipe!
“Limony Kvas” ~ yield 5 wine bottles
1 lemon cut in half, remove seeds
3 ½ quarts boiling water
1 C raisins
1 Tbls each: flour, sugar, dry yeast
1 C sugar
juice of three lemons
Chop up the lemon & place in large enamel or heatproof glass dishes. Do not use metal. Add raisins & boiling water. Cover & let cool to lukewarm (approx 110ºF). dissolve in flour, sugar & yeast. Cover and let stand overnight. Strain, being careful not to get sediment. Add sugar & lemon to taste. Strain again through muslin or a very clean tea towel. Bottle (sterilize wine bottles in dishwasher), cork & refrigerate, standing upright!!
Use wine bottles (or glass bottles) with screw caps, if possible.
Night Watch Snack:
Hot herb tea – chamomile, sleepytime
A stainless steel pot of hot water was left over the fire. Officers were asked as shifts rotated to refill water after their employees had a hot drink.
Contraband instant hot cocoa was brought along. Few kids drank tea. 24 bags from a 40 bag box of Sleepytime tea leftover. All 20 chamomile leftover.
Hot Russian honey drink
We accidentally doubled the water; but left it out all night in stainless steel pot over fire. Poured what was left into the school’s red tall coffee brewer & served at breakfast. All was drunk.
Add half as much again of spices & double water to 6 quarts. Tea evaporates thru night & concentrates.
Hot Russian Honey Drink
6Tbls each: cinnamon, whole cloves
12 Tbls gr nutmeg
3 quarts water
1 ½ C honey
Tie spices in cheesecloth bag. Boil all together 15 minutes.
Russian tea cakes- 3 per person
Airy, sweet, yummy. Enough leftover for students to have a tea & cookie treat in class the following morning.
Russian Tea Cakes ~ yield 140 cookies
3 sticks butter, room temp
1 C sugar
¾ teas salt
3 egg yolks
1 ½ teas vanilla
1 ½ C chopped walnuts
3 ¾ C flour
1 ½ teas baking powder
¾ C each: cornstarch, confectioner’s sugar
3 C confectioner’s sugar~ reserve until baked
Cream butter sugar & salt. Add yolks & vanilla; beat smooth. Stir in the nuts. Add the dry ingredients gradually until incorporated. Mix thoroughly. Roll dough into 1 inch balls. Place ¾ inch apart on ungreased cookie sheets. Bake 14-16 minutes or until beginning to firm & barely brown. Cool 5 minutes on cookie sheets. While still warm, swirl 6 cookies at a time to coat in the 3 C confectioner’s sugar in a large bowl. Transfer to wax paper to cool thoroughly.
Breakfast:
Cherry-berry kissel
Tasty! Perfect amount.
Cherry Berry “Kissel”
24 oz jar cherries in syrup
1 bag frozen blackberries
drain fruit, reserve, add water to make 1 quart
6 Tbls cornstarch
Mix together. Bring to a slow boil. Cook until thick. Serve over kasha.
Kasha & oats hot cereal serve with dishes of 1 C each: brown sugar, chopped walnut, raisins
Ran out. (but ¼-1/2 kids didn’t eat all they were served—an odd flavor for them)
Use 1 & ¼ C kasha, 5 C oats.
Kasha & Oats ~ yield 10 cups
1 C toasted buckwheat~kasha
4 C rolled oats
10 C liquid, use hot water left from tea making on night watch , add more water as kasha takes longer to cook.
½ teas salt
Bring liquids to a boil. Add salt & kasha & bring to a boil. Add oats & cook. Stir continuously for 5 minutes. Cover & simmer 3-5 minute. Let stand & serve.
Scrambled eggs 3 ½ dozen + 1 C milk
Ran out. 4 ½ dozen.
Bagels, 3 dozen, sliced in halves & breads from supper (none) with 2 lbs cream cheese, strawberry jam, soft herbed cheese
Perfect amount of bagels & cream cheese. Forget to put out herbed cheese.
Fresh fruit- 5 apples, 4 pears, 3 persimmons ~ fruit ¼ d
Put out pears, grapes & persimmons only. Perfect amount.
Beverage~ water, hot tea, milk- bought 2 gallons for trip; an entire gallon leftover. & oh-lucky-parents, camp coffee, w/1 pint ½ n ½
Camp Coffee ~yield 14 eight oz servings
Purchased one pound green coffee beans, roasted them in ‘spider pot’. Smashed them with antique coffee masher. Perfect amount to buy (small amt left over).
Made coffee in 3 (of the Fort’s 4) blue enamel coffee pots. 1 & ½ quarts water each in two pots & 2 quarts in the third. Pour through fine mesh sieve into cups.Tasty.
Large handful crushed eggshells (from scrambled egg prep)
1 ¾ C ground coffee (coffee roasted Monday in iron skillet; then pounded)
2 quarts cold water
Blend in large pot. Add:
2 quarts cold water
Boil 3 minutes, hold warm seven minutes, serve.
Lunch:
PBJ sandwiches on whole wheat bread 2 jars each PB, enough bread for 90 slices
Bought 2 jars peanut butter, 3 jam. Eleven sandwiched leftover. Many kids did not want them.
Carrot sticks ~cut 6 carrots half left over
Fresh fruit- 8 pomegranates maybe 1 & ½ leftover
Mozzarella cheese sticks 1 per some leftover (8?)
Nuts- 1 lb shelled almonds half left over
Honey cake
Honey Cake ~ make 2
Quite good. One entire pan got soggy from cooler. One cake was enough, though.
1 C sugar
4 eggs
1 C honey
½ C strong black coffee
2 T oil
3 ½ C flour
1 ½ tea baking powder
1 teas each: baking soda, cinnamon
½ tea each: salt, ginger
¼ teas nutmeg
pinch gr cloves
½ C each: raisins, chopped walnuts
2 Tbls orange zest
Beat eggs & sugar until fluffy. Stir coffee into honey. Let cool, add oil. Sift dry ingredients together & add alternately with wet to sugar/egg mixture. Stir in walnuts, raisins & zest. Bake 300°F in greased, lined 9 x 13 inch pan for one hour (or until toothpick comes out clean). Flip onto rack to cool.
Leftovers: bagels, breads, etc
Beverages~ water, plus remaining kvas, milk
No kvas left, forgot to put out milk.
Buffet line suggestions:
Have most popular entree item at end of line; have officer cooks & employees encourage kids to try the more unusual dishes at start of line. Have officer cooks serve items in lowest supply/highest cost so everyone gets a ‘taste’ (“you can come back for more if there’s any left”)