Want to change up the menu of your next holiday party? Make celebrity chef Linnea Johansson’s recipes for zakuski, traditional Russian hors d’oeuvres that are similar to tapas.
Recipe: "Boozy" donuts with creme brulee topping (on this page) Recipe: Hot smoked salmon with chutney creme fraiche (on this page) Recipe: Aged cocktails (on this page) Recipe: Cured meats with homemade mustard (on this page) Recipe: Smokey deviled eggs (on this page)Heat the donuts in the oven at 250 degrees F for 5 minutes. On a plate add the sugar, brush the top of the warm donuts with water and drip the sugar. Insert and fill the liqueur in multiple spots of the bottom of the donuts with a small turkey baster or cake decorating tool. With a creme brulee torch, burn the sugar top of the donuts to a hard sugar topping. Serve right away while warm, a good tip is to let the guests watch while you are putting the finishing touches, their mouths will be watering and you will look like a pro in the kitchen! You can also broil them in the oven to get a similar effect.
Mix the creme fraiche and chutney together, salt & pepper to taste. Cut the salmon into small cubes and put on a small plate, serve with potato chip and chutney.
Put 3 cups of rough chopped fruit and a few sprigs of herbs, into a 48-ounce glass jar to fill. Add vodka. Seal jar, and let stand at room temperature for 2 days but last up to 4 weeks. Add the maple syrup before its time to serve, stir and ladle out the aged cocktail into glasses.
For a lighter cocktail, mix 1/2 aged cocktail and 1/2 sparkling water/sparkling wine.
In a mortar, crush the mustard seeds, add the mustard powder. Heat the water and pour over the mustard blend, mix. Add the maple syrup, vinegar and oil. Add salt & fresh herbs to taste. Serve with cured meats. Lasts for up to 3 weeks in the fridge.
Remove the egg yolk and place in a small bowl. Mix the boiled egg yolk with the ingredients above until you have a nice mixture. Scoop the mixture into a Ziploc bag and cut a small hole at one corner. Pour the mixture into the empty egg white shells and finish off the eggs by adding dash of the spanish smoked paprika and a sprinkle of chives.
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