Geographical or Regional Approach to Food & Beverage Pairing
Russia
As always, landscape and culture are reflected in the cuisine of any region. The distances of Russia are breathtaking, and the kaleidoscope of changing landscapes is fascinating. The warmth of a Russian stove determine the slow cooking methods of boiling, braising, stewing, and baking. The liking for preserves such as pickled cucumbers and marinated mushrooms has its roots in the need to lay in stores for the long, cold winter. The Russians owe their wealth of traditional vegetarian recipes to their religion as, according to the Russian Orthodox Church, more than half the year must be spent in fasting. As a result, a strict separation developed between food for fast days — vegetables, mushrooms, berries, and a limited amount of fish — and dishes for feast days made from meat, fish, dairy products, and eggs. Anyone who sat down with the sensual, pleasure-loving Russians at a table laden with food knows that eating together creates a bond and contributes to better mutual understanding. Because a table without hors d’oeuvres or appetizers is just a bare board to the Russians, and one bite leads to another, zukuski are the uncrowned kings of the table. These little appetizers are as many and varied as the peoples and landscapes of Russia. They come hot and cold, pickled and marinated, salted, boiled, smoked, or dried. On feast days or when guests are expected, the table threatens to collapse under the weight of zakuski. This is what Russians eat when they drink vodka. In fact the word zakuska means “something to eat with something else,” usually a drink.
The centuries old traditions in Russia formed a set of exquisite dishes and zakuskas that most harmoniously complement vodka. These are ham, veal, meat jelly, herring, caviar, smoked fillet of sturgeon, salmon, blinis, pelmeni (pasta poaches with meat filling), Russian soups, sour cabbage, and salted mushrooms. But the traditional simple dish of boiled potatoes with a pickled cucumber still remain an ideal and among the most favorite zakuska for vodka. It is not recommended to use cheese, boiled fish or mutton with vodka. Drinking water after vodka is not considered right. This particularly refers to mixing vodka with carbonated beverages as the carbonic acid gas and chemicals in them artificially speed up the process of alcohol absorption in blood leading to headaches and hangovers. Vodka should be served cooled to 8°-10° C (46°-50° F), and it is not recommended to put ice for chilling. Russians do not eat and drink in a hurry, and zakuski extend every meal by a few delicious moments. Below are some simple recipes and suggestions for vodka and food pairing:
Stuffed eggs
6 hard cooked eggs, 3 tbsp mayonnaise, finely chopped 2 cloves garlic, salt and freshly ground pepper. Peel the eggs and cut in half lengthwise. Carefully remove the yolks and crush well. Mix the yolks with mayonnaise, garlic, salt, and pepper. Using a spoon, fill the egg halves with the mixture, arrange them on lettuce leaves and garnish with a touch of parsley.
Boiled potato
It could hardly be easier, but most guests still have room for simple pleasures like new peeled potato boiled in salty water with a bay leave and a clove of garlic. It is served hot with melted butter and garnished with finely chopped dill.
Herring
Plain salt herring fillets thick slices garnished with onion matches well with boiled potato and vodka.
Pickled vegetables
Pickled vegetables make great combinations with vodka. Countless varieties of vegetables in brine include cucumbers, tomatoes, cabbage, garlic, green beans etc.
Blini with smoked salmon or red caviar
Fold blini (small thin pancakes) with pieces of salmon or a table spoon of caviar in them. Garnish with chopped dill or green onion.
More recipes can be found in Sommelier’s Hall. |
