Mamushka A cookbook

Born and raised in southern Ukraine, Hercules was surprised to learn that many Westerners viewed the region as cold, gray, and bleak. In this cookbook, she sets the record straight, offering dozens of recipes that illustrate the culinary depth and breadth of Ukraine and Eastern Europe. She showcases classics and explains how cuisines from neighboring (and distant) countries have influenced the region. Though readers may find some of their expectations realized-the first recipe is for borscht, the famous Ukrainian beet broth, and there are plenty of beets and pickles-Hercules makes a strong case for re-examining one's preconceptions, with dishes such as kyufta, an Armenian soup with lamb and prune meatballs, and nutty meringue noodles, a dish that keeps the crunch of baked meringue with baked noodles and chopped nuts. Approachable riffs on the familiar-including zapinkanka, a dessert falling somewhere between a pound cake and a cheesecake, and Ukrainian gnocchi, a dish that calls for saucing cheesy gnocchi with sour cream and maple syrup-act as entry points for culinary adventurers. Artfully photographed and buoyed by Hercules's enthusiasm for the region and culture, this is a thoughtful and welcome diversion for foodies of all tastes. (Nov.) © Copyright PWxyz, LLC. All rights reserved.

Ukraine-born food writer Hercules captures treasured family recipes in this richly detailed collection of underappreciated eastern European foods. Moving far beyond familiar dishes such as cold beet soup (kholodnyk) and stuffed cabbage leaves (holubtsi), she includes colorful and herbaceous salads, spicy pickles and conserves, and a wide assortment of baked, boiled, and fried breads, pastries, dumplings, noodles, and desserts. Hercules takes a relaxed tone when delivering directions, occasionally urging readers to skip steps when they "can't be bothered." Overall, her debut lends itself to leisurely, restorative home cooking. VERDICT Hercules's unexpected Ukranian, Azerbaijani, Russian, and Armenian comfort foods can help home cooks transition to colder months. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Garlicky Georgian Poussins ( Kurka tabaka ) 2 poussins 4 cloves garlic, finely grated sea salt flakes ½ teaspoon cayenne pepper 3 tablespoons butter 1 tablespoon sunflower oil ½ tablespoon chopped tarragon ½ tablespoon chopped basil ½ tablespoon chopped parsley ½ tablespoon chopped dill   To serve: good bread Tkhemali ( see below )   *Serves 2. 1 Spatchcock each poussin by cutting it along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with the grated garlic and season generously all over with salt and the cayenne pepper. 2 Heat the butter and oil in a large, heavy-bottomed frying pan. Cook the poussins, cut side down, over medium heat for 3 minutes, then flip them over and cook them, skin side down, for 5 minutes. 3 Lower the heat and place a cartouche (a circle of baking parchment or wax paper) over the birds, followed by a smaller frying pan on top. Weight it all down with something heavy. 4 Cook for 20-25 minutes over the lowest possible heat. To test that the poussins are cooked, pull away at the legs - they should come away easily and the juices should run clear. 5 When the birds are done, lift them out and let rest on a chopping board for 5 minutes. Add the herbs to the buttery juices in the pan and cook for another minute or two. 6 Serve the poussins drizzled with the herby juices, or mop the juices up with some good bread, along with the Tkhemali.     Georgian Plum Chutney ( Tkhemali): ¾ lb (375 g) plums or greengages, pitted and roughly chopped 1 clove garlic, grated or crushed ½ teaspoon smoked paprika ½ tablespoon black treacle or blackstrap molasses 2 sprigs dill, chopped sea salt flakes   *Serves 4.   1. Place the plums or greengages in a saucepan, add a splash of water, cover with a lid, and boil over medium-low heat until the fruits start to soften, about 10 minutes. 2. Mash them with a fork, then add the garlic, paprika, and treacle, and season with salt. 3. Cook with the lid off for another 10 minutes. 4. Add the dill and serve at room temperature with the Kurka tabaka ( see above). You can keep the chutney for a few days in the refrigerator. If sealed in a sterilized jar, it will keep for ages.   Excerpted from Mamushka: Recipes from Ukraine and Beyond by Olia Hercules All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.