Grapes Romanov Recipes

ROQUEFORT-ROLLED GRAPES

Steps:

• Line a baking sheet with waxed paper.
• Add the cream cheese, Roquefort and heavy cream to a medium bowl. Using an electric hand mixer, mix to combine. Put the pecans in a shallow baking dish.
• Drop the grapes about 3 at a time into the cheese mixture and cover the grapes completely with it. Roll in the chopped pecans and place on the prepared baking sheet. Refrigerate until chilled, about 1 hour.

NOODLES ROMANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
• Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

GRAPES ROMANOV

Steps:

• Wash the grapes and while still wet, pull them from the stems and place them in the dish from which they will be served.
• Sprinkle the brown sugar over the grapes, and roll them around in the sugar until they are completely coated.
• Top the grapes with the sour cream and refriger- ate for 4 hours or overnight.
• Just before serving, place the grapes into individual dessert dishes and sprinkle about 1/4 1teaspoon of nutmeg over each serving-- (more or less according to your taste.).

RASPBERRIES ROMANOFF

Steps:

• Marinate berries in 1/3 cup kirsch and chill. Beat cream stiff, gradually adding sugar. Mix lightly with the berries, chill thoroughly and serve in tall thin glasses, with thin unsugared wafers if desired.

MIXED BERRY ROMANOV

Steps:

• Place strawberries and blueberries in a medium bowl. Sprinkle with sugar and toss gently.
• Combine orange juice and orange extract (or liqueur). Spoon over berries and toss again. Let berries sit at room temperature for 1 hour, mixing occasionally.
• Divide berries and juice evenly into four individual serving bowls. Top each serving with 1/4 cup of yogurt.
• Serve right away.

STRAWBERRIES ROMANOFF

Steps:

• Quarter strawberries and gently toss with Cointreau and 2 tablespoons sugar, then macerate at room temperature, stirring twice, 20 minutes.
• Whip heavy cream with 1 tablespoon sugar until it just holds stiff peaks.
• Serve berries with their juices and whipped cream.

ROMANOV PIROSHKI

Steps:

• To Make Meat Mixture: Heat 2 tablespoons oil in a large skillet over medium high heat. Saute onions until golden brown, then remove from skillet and set aside. Add remaining 2 tablespoons oil to skillet and heat for 1 minute over medium high heat. Add beef and cook until browned, mashing with a fork to break into small pieces. Drain fat.
• Place beef, sauteed onions, salt and pepper in a blender and blend on high for 5 to 7 seconds; set aside.
• To Make Dough: In a medium bowl, combine flour, salt and egg and mix well. Stir in water, a little bit at a time, until dough is stiff. Knead dough for 2 to 4 minutes on a lightly floured surface. Roll out dough to 1/8 inch thickness with a rolling pin. With a glass or cookie cutter, cut out rounds about 3 inches in diameter.
• Preheat oven to 400 degrees F (200 degrees C).
• Place 1 tablespoon filling on 1/2 of each dough circle. Moisten edges of dough with a little water; fold dough over filling and press edges together, first with your fingers, then with a fork.
• Place piroshki on a lightly greased cookie sheet and bake for 30 minutes, or until golden brown. Brush with melted butter and serve at room temperature.