CADS
Chef: Nat Sterling
Recipes adapted from Red Sparrow*
Caviar torte
Blend sauteed shallots, creme fraiche, and grated Neufchétel cheese and pour mixture into a springform pan.
Sprinkle with chopped boiled eggs. Spread a thin layer of small-gauge caviar (Ossetraor Sevruga) on top of torte and chill.
Unmold and spread on blinis or toastpoint.
Ustinov’s rustic pate
Caramelize chicken livers, pancetta, and garlic, then deglaze with brandy.
Hand-chop mixture with parsley, capers, shallots, lemon zest, lemon juice, and olive oil into a coarse texture. Add additional olive oil.
Serve on toast with lemon.
Old lady’s beet soup
Melt butter in a large pot; add a chopped onion and sautee until translucent.
Stir in three grated beets and one chopped tomato.
Pour in beef stock, vinegar, sugar, salt, and pepper. Broth should be tart and sweet.
Bring to a boil, then simmer for an hour.
Serve hot with a dollop of sour cream and chopped dill.
Moscow Airport Cuban sandwich
Slice a twelve-inch loaf of Cuban bread partway through lengthwise and fold flat.
Drizzle olive oil on outside and slather yellow mustard inside. Layer glazed ham, roast pork, Swiss cheese, and thinly sliced pickles.
Close and press for ten minutes in a panini maker. Cut in thirds on the diagonal.
Greek strapatsada eggs
In heated olive oil reduce peeled chopped tomatoes, onions, sugar, salt, and pepper to a thick sauce.
Add beaten eggs to the tomatoes and stir vigorously until eggs set into a small, fine curd.
Serve with grilled country bread drizzled with olive oil.
Bristol Hotel cucumber salad
Peel and seed halved cucumbers and slice thinly. Finely chop red onion and one chili pepper. Mix in bowl with white cider vinegar, salt, pepper, sugar, dill weed, and a drop of sesame oil. Serve chilled.
Kremlin madeleines
Make a genoise batter by mixing eggs and salt until thick, then add sugar gradually, and vanilla extract. Fold in flour and beurre noisette to form a thick batter.
Pour into greased and floured madeleine molds and bake in moderate oven until edges are golden brown.
Unmold and cool on a wire rack.
*Red Sparrow: Novel (The Red Sparrow Trilogy) by Jason Matthews