Try Russian Recipes for a Change this Holiday Season

Russians are used to freezing temperatures, cold winds, and lots and lots of snow. All of a sudden, all those fatty holiday delights make much more sense. There are at least four winter holidays in Russia (more winter holidays--less winter depression), so there is always an occasion to slave in the kitchen for.
The following easy to prepare, filling and enjoyable appetizers won't break your budget, and will make a great accompaniment to some quality vodka (straight up, no mixers, please).

Salad Olivier:
2 baking potatoes, boiled and peeled
2 hard boiled eggs
1 skinless, boneless chicken breast, boiled, fully cooked
1 small carrot, boiled (optional)
1 half of a small yellow or white onion, peeled
4 small kosher dill pickles
4 tablespoons of canned sweet green peas, drained
1 small fresh cucumber (optional)
2 chopped green onions, cleaned (optional)
3-4 tablespoons of mayonnaise
fresh dill and parsley
salt and black pepper to taste
Preparation:
1. Finely dice boiled potatoes, meat, eggs, carrot, onion, pickles, cucumber and green onions.
2. Put all in a large mixing bowl, add chopped fresh dill and canned peas.
3. Mix well, add mayonnaise, salt and black pepper, and mix again.
4. Place in a deep salad dish, decorate with parsley leaves, cover and chill before serving.
Serves 8-10, holds in the fridge for up to 3 days.

Salad Red and White:
2 ripe tomatoes
1 half of a small yellow or white onion, peeled
2-3 tablespoons of sour cream
salt and pepper to taste
Preparation:
1. Cut each tomato in half and slice.
2. Slice onion to create thin half-rings.
3. Put all in a mixing bowl, add salt and pepper, and mix with sour cream.
Chill before serving.
Serves 3-4.

Salad Vinaigrette
2 baking potatoes, boiled and peeled
2 medium red beets, boiled until soft, and peeled
2 medium carrots, boiled until soft
4 kosher dill pickles
1 small yellow or white onion, peeled
2-3 tablespoons of canned white beans (optional)
2-3 tablespoons of canned sauerkraut (optional)
1 green onion, cleaned
sunflower or mild olive oil to taste
salt and pepper to taste
white vinegar to sprinkle
Preparation:
1. Finely dice potatoes, beets, carrots, pickles and onion.
2. Mix in a bowl, add beans and sauerkraut if using.
3. Add oil by a teaspoon at a time not to overwhelm, and mix well.
Sprinkle with white vinegar.
4. Season to taste and sprinkle with finely chopped green onion.
Chill before serving.
Serves 5-6, holds in the fridge up to 3 days.

White Bean Pate
1 can of white beans
1 small yellow or white onion, peeled
2 tablespoons of room temperature butter (for a lighter variety, use olive oil mixed well with mustard and white vinegar) salt and black pepper to taste
fresh parsley leaves
Preparation:
1. Drain canned beans and place in a wide mixing bowl.
2. Mash well with a potato masher or a large fork.
3. Dice onion finely, add to the bean mash, and mix well.
4. Add butter or oil mixture, season, and mix again.
Smooth the surface with a spoon, and decorate with parsley.
Chill before serving.
Serves 6-8, holds in the fridge up to 2 days, can be used as a spread on toasts or crackers.

Spiced Carrots
2 medium carrots, washed
2 cloves of garlic, peeled
2 tablespoons of mayonnaise
Preparation:
1. Finely grate carrots into a mixing bowl.
2. Finely chop or crush garlic.
3. Mix all with mayonnaise, place in a small salad bowl and chill before serving.
Serves 4-5.

All these cold appetizers make great party food on their own. For a traditional main course, serve beef stew, breaded and fried pork cutlets, or roasted chicken.