Author Leda Voropaeff spreads a lavish banquet table, and with legendary Russian hospitality, serves the secrets of her cuisine in Russian-American Feasts. Under the author's tutelage, the reader's palatte will soon be speaking Russian. Many of these culinary treats are the offspring of a Russian-American union, and others culled from her heritage are as authentically Russian as the jewels in the Kremlin Museum. Pelmeny soup, for example, is a thirteenth-century acquisition from the Mongols. Strictly American are the noncholesterol substitutes, such as appetizers like Zakuski (little bites) to accompany vodka. Red Caviar Mousse, anyone? Romanoff Salad Bowl and Russian Dressing are direct imports, of course, and then there is Chicken Kiev. All of these are among the gastronomical delights awaiting discovery thanks to detente.
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About the Author
Born in Harbin, China, Leda Voropaeff immigrated to the U.S. with her parents in 1923. A graduate of Heald Business College and Canada College, she worked at SRI International as a senior secretary until her retirement in 1991. Ms. Voropaeff interprets Russian at Stanford University Hospital and is area chairman for the American Heart Association. She currently lives in Menlo Park, California. She and her husband have two sons and four grandchildren.
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Recipe for Piroshki
Dough
I pound butter
4 cups flour
I tsp. salt
I cup ice water with I shot vodka
Cut butter into flour and salt, adding water with vodka as needed (the same as you would for pie crust). Refrigerate at least 2 hours or overnight.
Filling
I large chopped onion
I pound ground sirloin
I tsp. salt
1/2 tsp. pepper
1 tsp. soy sauce
3 hard-boiled eggs, chopped
I beaten egg for glaze
Fry onion with ground sirloin, breaking up meat with a fork until no longer pink. Add salt, pepper, and soy sauce. Cool. Add chopped eggs. Roll dough about 1/8-inch thick, as for a pie crust. With a 3-inch round cutter, cut out circles. Put a teaspoon of filling on each circle; fold edges up and seal, placing seam side down on greased cookie sheet. Brush with beaten egg. Refrigerate at least an hour, then bake at 450 degrees F until nicely browned. Serve hot. Freezes well. DO NOT HEAT IN MICROWAVE or they will get soft. It is better to make the dough and filling the day before.
Yields approximately 48
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