Russian Gingerbread

 For centuries gingerbread, or Pryaniki (Пряники), has been one of the favorite treats throughout Russia. Originally, honey was an essential ingredient as refined sugar was not available in Europe yet. Similar to bread baking, pryaniki became a matter of pride for many communities. During the 1500 to 1800s, some of the most popular bakers of gingerbread in Russia were in the cities of Tula, Vyazma and Arkhangelsk. In Tula, bakers garnished their pryaniki with berry jams while Vyazma introduced the use of molasses.

 Eggplant spread

                            Tkemali Sauce 

 Tkemali (Ткемали) – a tart and spicy Georgian sauce,  is used on most grilled meats and fish and just about everywhere in Georgia, much as ketchup is used in America. It is made of sour plums, called Tkemali (You can find the recipe of this sauce in Shish kebab) but the taste will differ from the original sauce’s as Tkemali plums are not available in the States).

The plums contain a lot of different minerals and vitamins that regulates the prothrombin level, and pectins that help human body to get rid of toxins. Georgians believe that Tkemali is one of the reasons for their amazing longevity.

The plums can be of different color: green, yellow, pink or dark red. Our favorite Tkemali sauce is made of red plums.

Tkemali sauce is a traditional accompaniment for grilled pork and lamb but is delicious with fried or broiled chicken, steaks and hamburgers or even broiled salmon.

KVAS

Kvas is an authentic Russian drink,  which origins go back 5,000 years. For centuries it has been the most common non-alcoholic drink in every class of society. In ancient times it was common for Russians to drink kvas rather than water. It is made by the fermenting of rye bread and flavoring with herbs, fruit, berries, raisins or birch sap collected in the early spring.

The drink has a high content of vitamin B, considered to be a good appetizer and source of energy. The drink is recommended to sportsmen to increase muscle weight. In 1913 Russian bacteriologists proved that kvas is a germicide by showing that typhus bacteria dies in the drink.

 CAVIAR

Given its high price in the West, caviar is synonymous with luxury and wealth. In Russia and other Eastern European countries, though still expensive, caviar is commonly served at holiday feasts, weddings, and other festive occasions. Caviar is processed, salted roe of certain species of fish, most notably the sturgeon (black caviar) and the salmon (red caviar). It is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread; for example, with hors d'œuvres. Caviar tastes the best when served on white bread with butter, on Russian pancakes and crepes or on halves of hard-boiled eggs.

Marinated Grape Leaves

Grape Leaves are left to mature on the vine until the end of the growing season. Once they are picked from the vine they are hand rolled and packed in a salt water brine that allows them to become pliable. Mostly used in traditional Greek & Georgian cooking for Dolmas this item can also be as a unique wrapping for steamed fish.

Kefir is a fermented milk drink filled with friendly micro-organisms that help balance your "inner ecosystem." More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins.

Kefir  originates in the Caucasus region. It is prepared by inoculating cow, goat, or sheep's milk with kefir grains.

Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.

Kefir is sold with different varieties of fruit and flavors already added, both in the organic/ecologic and non-organic varieties.

It is a breakfast, lunch and dinner drink popular across all areas of Russia, Belarus & Ukraine.