Warm Russian Recipes

Steps:

• Combine the vodka, brandy, coffee liqueur and heavy cream in a cocktail shaker with ice and shake. Pour into 2 shot glasses and serve with a pinch of cinnamon.

Steps:

• Fill a heat-safe glass mug with boiling water; let stand a few minutes to warm the mug. Discard water.
• Add coffee, coffee liqueur, and vodka to the mug; stir gently to combine. Drizzle half-and-half over the drink. Place truffle on a spoon or thread onto a decorative pick; balance on the glass rim.
• Tip truffle into the drink just before drinking.

Steps:

• Whisk together the sugar and 1/4 cup cream in a medium bowl. Whisk until the cream forms soft peaks, then whisk in the vanilla and set aside.
• Put the coffee in a small saucepan over low heat until just simmering. Stir in the remaining 1/2 cup cream and heat through, about 1 minute. Stir in the coffee liqueur and vodka. Pour into 2 big coffee mugs, then top with the whipped cream and serve.

Steps:

• In a saucepan stir together the coffee, the 1/2 cup cream, the Kahlúa, and the vodka and heat the mixture over moderate heat until it is hot. Divide the mixture among heated mugs and garnish each drink with some of the whipped cream.

Steps:

• Put a very large saucepan of salted water on to boil. Cut the potatoes to marshmallow size, the carrots and celery into dice about two-thirds that size; and the French beans into 2cm/3⁄4in pieces.
• Add the vegetables in turn to the pan of boiling water, starting with the potatoes and ending with the peas. Cook until they are all just tender (neither crunchy, nor fondant). Drain and keep warm.
• Meanwhile, make the hollandaise. Put the egg yolks, vinegar and lemon juice into a blender and whizz for a few seconds. Melt the butter in a small saucepan over a lowish heat, then raise the temperature and bring the butter to a bubble. Leave the pan to one side for a minute to allow the milky residue to settle.
• With the blender going, slowly pour a thin stream of butter through the lid. Continue adding the golden liquid until the milky sediment appears (discard it). Remove the lid, season the sauce and whizz for a few more seconds. Replace the lid and keep the hollandaise in a warm place (but NOT over direct heat) for up to 30 minutes.
• Tip the warm vegetables into a large mixing bowl and add the gherkins and (optional) capers. Very, very gently stir in the sauce, using a soft plastic scraper. Serve as soon as possible.