Try some new recipes from Marriage of Inconvenience (SEALs N Sorority Sisters, book 4)

The holiday season is the perfect opportunity to explore new recipes and expand your comfort food repertoire. In Marriage of Inconvenience, the rich Russian culinary traditions woven into Marcus and Samara’s story inspire flavorful dishes that could easily become staples in your home. From savory Gribnoy soup to sweet tea bread, these recipes not only bring warmth and nostalgia but also add a touch of international flair to your celebrations, making every meal a story worth sharing.

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GRIBNOY SOUP

Gribnoy soup, also known as Russian mushroom soup, is a comforting dish that highlights the earthy flavors of mushrooms. Here’s a traditional recipe for Gribnoy soup:

INGREDIENTS:

– 500g (about 1 lb) of mixed fresh mushrooms (such as porcini, chanterelles, or white button mushrooms)

– 1 large onion, finely chopped

– 2 medium carrots, diced

– 2 medium potatoes, peeled and diced

– 1 celery stalk, diced (optional)

– 2 cloves of garlic, minced

– 1 bay leaf

– 2 liters (about 8 cups) of vegetable or chicken broth

– 2 tablespoons of butter or vegetable oil

– Salt and pepper to taste

– Fresh dill or parsley, chopped (for garnish)

– Sour cream (optional, for serving)

INSTRUCTIONS:

1.  Prepare the Mushrooms:

   – Clean the mushrooms with a damp cloth and slice them into bite-sized pieces. If using dried mushrooms, rehydrate them in warm water for about 20-30 minutes, then chop.

2.  Cook the Vegetables:

   – In a large pot, heat the butter or vegetable oil over medium heat. Add the chopped onion, carrots, and celery (if using). Sauté until the vegetables are softened, about 5-7 minutes.

3.  Add the Mushrooms:

   – Stir in the mushrooms and cook until they release their moisture and begin to brown, about 10 minutes.

4.  Add the Broth and Potatoes:

   – Pour in the broth and add the diced potatoes, bay leaf, and minced garlic. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.

5.  Season the Soup:

   – Remove the bay leaf, then season the soup with salt and pepper to taste. If you want a creamier texture, you can blend a portion of the soup and stir it back in.

6.  Serve:

   – Ladle the soup into bowls, garnish with fresh dill or parsley, and add a dollop of sour cream if desired.

Enjoy your hearty and aromatic Gribnoy soup!

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SUSHKI

Sushki are small, crunchy, bagel-shaped Russian tea biscuits that are mildly sweet and often enjoyed with tea. Here’s a simple recipe to make them at home:

INGREDIENTS:

– 2 cups (250g) all-purpose flour

– 1/2 cup (100g) granulated sugar

– 1/4 teaspoon salt

– 1/4 cup (60g) unsalted butter, softened

– 2 large eggs

– 2 tablespoons sour cream

– 1/2 teaspoon vanilla extract (optional)

– 1/2 teaspoon baking powder

– Poppy seeds (optional, for topping)

– Water for boiling

 INSTRUCTIONS:

1.  Prepare the Dough:

   – In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

   – Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract, if using.

   – In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.

2.  Shape the Sushki:

   – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

   – Divide the dough into small portions, about the size of a walnut. Roll each portion into a thin rope, about 4-5 inches (10-12 cm) long, and then form a small ring by pinching the ends together.

   – If desired, lightly press one side of each sushka into poppy seeds.

3.  Boil the Sushki:

   – Bring a large pot of water to a boil. Carefully drop the sushki into the boiling water in batches, cooking for about 1 minute or until they float to the surface.

   – Remove them with a slotted spoon and drain on a clean kitchen towel.

4.  Bake the Sushki:

   – Place the boiled sushki on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until golden brown and firm to the touch.

5.  Cool and Serve:

   – Let the sushki cool completely on a wire rack. They will harden as they cool, becoming crisp and crunchy.

   – Serve the sushki with a cup of tea or coffee. They can be stored in an airtight container for several weeks.

Enjoy your homemade sushki!

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KISSEL DESSERT

Kissel is a traditional Eastern European dessert made from fruit juice, sweetened and thickened with potato starch or cornstarch. It’s a versatile dish that can be served warm or cold, as a drink or a dessert. Here’s a basic recipe for kissel:

 INGREDIENTS:

– 4 cups (1 liter) of fruit juice (such as cranberry, raspberry, cherry, or a mixture)

– 1/2 cup (100g) sugar (adjust to taste depending on the sweetness of the fruit juice)

– 3 tablespoons potato starch or cornstarch

– 1/4 cup (60 ml) cold water

– Fresh berries or fruit pieces (optional, for garnish)

– Mint leaves (optional, for garnish)

 INSTRUCTIONS:

1.  Prepare the Juice:

   – If you’re using fresh or frozen fruits, start by making the juice. Simmer the fruit with a little water until it releases its juice, then strain it to remove the solids. You should have about 4 cups of juice.

2.  Sweeten the Juice:

   – Pour the juice into a medium-sized saucepan. Add sugar and stir to dissolve. Adjust the sweetness to your taste.

3.  Thicken the Kissel:

   – In a small bowl, mix the potato starch or cornstarch with cold water to create a smooth slurry.

   – Bring the juice to a gentle boil, then reduce the heat to low. Gradually pour in the starch slurry while stirring constantly to prevent lumps from forming.

   – Continue to cook the mixture over low heat, stirring constantly, until it thickens and becomes glossy. This should take about 2-3 minutes.

4.  Serve:

   – Pour the kissel into individual serving bowls or glasses. If you want a thicker consistency, let it cool completely in the refrigerator, where it will set into a more pudding-like texture.

   – Garnish with fresh berries, fruit pieces, or a sprig of mint, if desired.

Kissel can be enjoyed warm or chilled, depending on your preference. It’s a light and refreshing dessert that’s perfect for any occasion!

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ZAVARKA TEA

Zavarka tea is a traditional Russian tea preparation method where a concentrated tea brew (Zavarka) is made in a small teapot and then diluted with hot water to the desired strength in individual cups. This method allows for a customized tea experience. Here’s how you can make Zavarka tea:

 INGREDIENTS:

– 2-3 tablespoons of loose black tea leaves (such as Russian Caravan, Ceylon, or Assam)

– 2 cups (500 ml) of boiling water

– Additional hot water for dilution

– Sugar, honey, lemon, or jam (optional, for serving)

 EQUIPMENT:

– A small teapot (preferably ceramic or porcelain)

– A kettle for boiling water

– A samovar (optional, for a traditional Russian tea experience)

 INSTRUCTIONS:

1.  Prepare the Teapot:

   – Preheat your teapot by rinsing it with a little boiling water. This helps to maintain the temperature of the tea during brewing.

2.  Add the Tea Leaves:

   – Place 2-3 tablespoons of loose tea leaves into the preheated teapot. The amount of tea leaves can be adjusted based on how strong you prefer your tea.

3.  Brew the Zavarka:

   – Pour about 2 cups (500 ml) of boiling water over the tea leaves in the teapot. Cover the teapot with a lid and let the tea steep for about 10-15 minutes. This creates a very strong, concentrated tea brew, known as zavarka.

4.  Serve the Tea:

   – To serve, pour a small amount of zavarka into a tea cup—typically about 1/4 to 1/3 of the cup. Then, dilute it with hot water from the kettle or samovar to your preferred strength.

   – You can adjust the strength of each cup by adding more or less zavarka.

   – Add sugar, honey, lemon, or jam if desired. In Russian tradition, tea is often enjoyed with a spoonful of jam.

5.  Enjoy:

   – Serve the tea alongside traditional Russian treats like sushki, pryaniki (spiced cookies), or any other tea-time snacks.

Zavarka tea is not just a beverage; it’s a social experience. It’s traditionally enjoyed in the company of family and friends, with multiple cups being poured and savored over long conversations.

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SWEET TEA BREAD

Sweet tea bread is a delightful and moist loaf cake that’s infused with the flavor of brewed tea. It’s perfect for serving with a cup of tea or coffee. Here’s a simple recipe to make this aromatic bread:

 INGREDIENTS:

– 1 cup (240 ml) strongly brewed black tea (such as Earl Grey or English Breakfast), cooled

– 2 cups (250 g) all-purpose flour

– 1 cup (200 g) granulated sugar

– 1/2 cup (120 ml) vegetable oil or melted butter

– 1 large egg

– 1 teaspoon vanilla extract

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 teaspoon ground cinnamon (optional)

– 1/4 teaspoon ground nutmeg (optional)

– 1/2 cup (75 g) raisins, dried cranberries, or chopped nuts (optional)

 INSTRUCTIONS:

1.  Preheat the Oven:

   – Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch (23×13 cm) loaf pan or line it with parchment paper.

2.  Prepare the Tea:

   – Brew a strong cup of black tea and allow it to cool to room temperature.

3.  Mix the Dry Ingredients:

   – In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4.  Combine the Wet Ingredients:

   – In another bowl, whisk together the sugar, vegetable oil (or melted butter), egg, vanilla extract, and cooled tea until well combined.

5.  Mix the Batter:

   – Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If you’re adding raisins, dried cranberries, or nuts, fold them into the batter at this stage.

6.  Bake the Bread:

   – Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

7.  Cool and Serve:

   – Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve with butter or on its own.

 OPTIONAL GLAZE:

For an extra touch of sweetness, you can drizzle the cooled loaf with a simple glaze made from powdered sugar and a little milk or tea.

–  Ingredients for the Glaze:

  – 1/2 cup (60 g) powdered sugar

  – 1-2 tablespoons of brewed tea or milk

  – A few drops of vanilla extract (optional)

INSTRUCTIONS FOR THE GLAZE:

  – In a small bowl, whisk together the powdered sugar and tea or milk until smooth. Drizzle over the cooled loaf and let it set before slicing.

Enjoy your sweet tea bread with a warm beverage!

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