Winter meal: it is tasty and nutritious
So, winter. In principle, the huge difference between “summer“ and “winter“ products nowadays is not observed. In the sense that now at all seasons of the year in shop or in the market it is possible to buy, for example, vegetables, fruit, greens, sometimes they are brought “at the other end of the world“ that is reflected in the price, but nevertheless they are. However It should be noted that, according to many nutritionists, it is better to eat local seasonal products. They are often more better, fresh and cost cheaper. Seasonal products - the choice reasonable at all not contradicting the principles of a healthy diet. Even in our, mostly not southern, edges.
Meat and a bird
Agree, in the winter the majority of us eats more meat, than in the summer. To a cold season well there is a baked meat, stakes with saturated sauces, pork and beef goulashes. However meat not necessarily has to be served in the winter hot. As cold meat appetizers boiled pork or the baked pork gammon will be very good. Besides, fine winter option - various meat sauces. It is also possible to call meat and liver pates winter culinary classics. The liver, Grillirovanny with bacon and eggs, given with potato patties and fried mushrooms - fine option for a slow winter family breakfast in the day off.
Should not be forgotten in the winter and about bird dishes. The main winter bird in sense of culinary experiments - at all not chicken. Chicken in the fatherland is a bird on all seasons. But if there is a wish to diversify food - remember a goose. Yes, he is dearer, but also is much more tasty. Imagine dark meat of a goose in combination with some wine sauce or sourish fruit sauce... Mm... You will lick fingers. And there is nothing to speak about a turkey - baked by a set of different ways (depending on the recipe) is the most festive bird of winter. There is nothing more tasty than the Christmas turkey eaten in a good company under a glass of kind wine.
Fish and seafood
can not always regale in the Winter on fresh fish. But it is not a problem - fish is smoked, salty, marinated. A mackerel, a trout, a salmon, a herring - a magnificent basis for a winter dinner. And still there are oysters with mussels. Of course, in Russia they far not everywhere and not everything are available, but if you are where - nibud abroad, especially in Europe where this seafood is loved by local population and are rather widespread - surely try.
the Typical winter vegetables quite available in our latitudes, - root crops. Only do not do of potatoes of what - bake, cook mashed potatoes, use in goulashes and other hot and rich dishes. But not potatoes uniform the winter meal is live. There is still a swede, a parsnip, a girasol - all this excellent useful winter vegetables from which it is possible to prepare a set of tasty dishes. And still cabbage - white, Bruxelles, Calais. If you the inhabitant of the Russian South - for certain know, chestnuts are how tasty. And, besides, are also nutritious (baked or boiled (can be a garnish)). They can quite be used as vegetables. For example, as a stuffing (the pork stuffed with chestnuts baked with oranges - very tasty dish) and also to add to rice pilaf.
Winter - time of a citrus. Oranges and grapefruits are quite capable to replace peaches with plums and other summer delicacies. Tangerines - where in the winter without them? Tangerines - the most New Year`s of fruit. In the winter pomegranates and pineapples are also recommended. These fruit are very tasty, especially in a cold season. It is better to prepare berries since fall. For example, to freeze a cranberry or cowberry, and it is better - both that, and another. If preparation of products for the winter not your fad, buy the frozen berries in shop. They can be used for preparation of desserts, pies, vareniki. Apples, a kiwi, bananas should be carried to “winter“ fruit too. They will approach, for example, as a basis for an afternoon snack at work.
Krom of fresh fruit should be used in food and dry in the winter. Prunes, dried apricots, dried dates and peaches, fig, same apples... All this will be suitable for pies, compotes and other desserts. However, prunes perfectly are in harmony also with the baked or stewed meat.
Winter drinks. We will dwell upon them, you see, the classics of a genre - to roll down on skis from some fashionable European or Krasnaya Polyana mountain, and then to come into cafe and to drink something warming. As the option - to be run on a ski track where - nibud in Moscow area - warming it will want all the same. And it is possible and not to come into cafe, and to make “winter“ drinks independently.
It is undoubted, for someone the main “winter“ drinks - coffee and tea. It would be strange to charge-off them. However you should not forget also about other hot drink actual in frosts. What occurs to the first? Probably, mulled wine or punch... We will tell about them further too, but we will begin with the Russian drink which, alas, is nowadays a little almost forgotten.by
of Sbiten it is for the first time mentioned in Slavic chronicles in 1128. In principle, there are two options of this drink which our ancestors cooked from water, honey and spices: hot and cold sbiten. It is good to drink the last during a summer heat, and also in the Russian bath.
That to a hot sbitnya, it not only is tasty, but also possesses the warming and anti-inflammatory action. Earlier sbitny traded in taverns, and also in the markets and just on streets. Did it, speaking to the modern language, “specially trained people“ - sbitenshchik. Behind the back of a sbitenshchik there was carefully wrapped up in fabric (that sbiten did not cool down) a samovar from which drink was poured everyone. It is quite possible that advertizing the goods, the sbitenshchik sang:
“Ai da Sbiten, sbitenek,
Eat, maids, the fellow,
Eat and drink,
spare no Expense.
Sbiten sweet on honey,
Well - to honey to a pad!
And as I will - cook that,
all will praise it!“ .
the Word “sbiten“ is obliged by the origin to the verb “force down“. Here it is important not to mix - to force down, i.e. to connect, collect in one different parts, but not to shake up. Sbiten prepared, uvarivy honey, making (sometimes and cooking) various brought-down spices and, further, connecting these two parts together and boiling. Below - one of recipes of ancient Russian drink:
of Sbiten classical
of 1,5 - 2 lwater or half-beer (the small beer which is again prepared on the remained malt)
- of 1,5 l of honey,
- of 2 tablespoons of vinegar,
- on 1/2 h l. ginger and ground black pepper,
- 1/2 of h l. Kalgan (root of one of three species of perennial grassy plants of family ginger),
- of 100 g of vodka.
you Boil water or half-beer. Add honey, pepper, vinegar, ginger, Kalgan, you boil on weak fire about an hour. Then enter vodka and give hot. If you want that sbiten it turned out “with a perchinka“ - lower in the boiling drink a pod of red pepper for 1 minute.
Punch. This drink is considered the ancestor of the Western European “winter“ hot alcohol. Punch was served in Europe, and later and in Russia, at balls and masquerades in the fall and in the winter. In the 17th century it surely had to include the following ingredients: wine, rum, fruit juice, sugar or honey and spices (cinnamon and carnation).
Today, fortunately or unfortunately, everything became simpler - nowadays punch has no strict compounding. It is simple to eat its different types. By the way, in Scandinavia there is a tradition to offer the guest in the house most to make punch. It is considered that each person himself defines the ratio of the mixed ingredients which is most suitable him.
Punch, unlike other alcohol, does not stimulate appetite. Therefore it cannot be given and used as aperitif. It is offered on buffet receptions or together with a dessert (punch does not replace it) after a lunch or a dinner.should Cook for
punch from ordinary dry table wines. But there are punches made without wine - to rum (white and black), cognac, tea or coffee. This drink should not be strong and very sweet. Drink punch from big glass glasses or from clay mugs. During populous parties it is exposed in the big, keeping heat bowls, and guests usually pour it to themselves. To Punshevat - means cheerfully to spend time in the autumn or winter evening in the good company, behind a glass of punch.
- of 750 ml of hot black tea,
of 500 - 700sugar,
- of 1 l of rum (54%),
- juice of 5 lemons and 5 oranges.
Make tea. In a kettle or a special bowl for punch (it is possible in a pan, if you “all the“ at home and around) fill in sugar with rum and set fire. Sugar has to become brown. Now add juice and tea. Pour on glasses and give.
Further - several words about mulled wine, popular today in Russia (from the German gluhende wein - the flaring wine). The first mention of mulled wine belongs to the 16th century. In the middle of the 17th century for preparation of mulled wine it was required to mix gallon of red wine with 3 ounces of cinnamon, 2 ounces of planed ginger, 1 / 4 ounces of a carnation, 1 ounce of a peel of a nutmeg, 20 peas of pepper, 3 pounds of sugar and 2 quarts of cream.
Nowadays mulled wine is prepared from rather weak dry (it is possible to use moist) red wine, sugar, a carnation, cinnamon, ginger (add also other spices), fruit, a citrus. It is possible to add to mulled wine and other hard liquors: cognac, rum, liqueur. However them has to be a little. A problem of additives - not to change taste of mulled wine, and to make it a little more strong and more fragrantly.Main that should be remembered, preparing for
mulled wine - it should not begin to boil. In it mulled wine is similar to coffee. If begins to boil - taste will be spoiled. Mulled wine will already be “wrong“. It is necessary to prepare anew. Temperature of ready mulled wine has to be 70 - 80 ° Page
Mulled wine classical
- of 0,75 l of red dry or moist wine,
6 - 7carnation pieces,
- 1/3 of a glass of water,
- 1 tablespoon of sugar,
- a nutmeg - to taste.
Preparation:the Carnation and a ground nutmeg fill up
in the Turk, fill in with water. Bring to boiling and you cook 1 minute. Then let`s broth of 10 minutes be drawn. Pour wine in a pan and put on “slow“ fire. As soon as it slightly is warmed up - pour out in a pan contents Turks and pour out sugar. The most important as it was already told above not to overdo mulled wine on fire. Remove it from fire better slightly earlier. For determination of temperature if you want to observe precisely a compounding, it is possible to use the special culinary thermometer. Before giving pour mulled wine on cups or pour in a glass jug. It is necessary to drink mulled wine at once. He does not transfer repeated heating.
In end - several words about a grog. This drink is also very popular in our country recently. A classical grog - mix of cognac or dark rum with sugar, hot water and spices. It is possible to use vodka also.
the rum Diluted with cold or hot water (seasonally) is from the English warships. It in 1740 began to be given to sailors when alcoholism on the British fleet became the real trouble. Before rum relied sailors undiluted. Drink received the name in honor of vice-the admiral Edward Vernon who enjoined to dilute rum. It had a raincoat from fy. In English this article of clothing was called “grogam cloak“. Over time the name was transformed to “grog“, the recipe “descended on the earth“, began to add sugar, lemon juice, other ingredients to it. Drink a grog usually from porcelain or clay cups, wide glasses, it is possible warmed up.
- of 0,75 l of rum,
- 2 glasses of water,
- of 20 ml of mint syrup,
- of 1 tablespoon of sugar,
- 1 pea of a carnation,
- pinch of ground cinnamon,
- pinch of black ground pepper.
Preparation:All ingredients, except rum, mix
with water. You boil on weak
Krom of mentioned, also other “winter“ drinks exist. It is, for example, hot apple cider, nonalcoholic or alcoholic (if to add some wine, apple brandy or rum). And still various flower teas, tea, traditionally popular in Russia, with honey and with a dogrose, tea masala (on milk with spices). Hot coffee and chocolate drinks... Not dull to you winters!