A frosty cook, but not Santa Claus

Many people prefer to save the summer gifts of nature in the freezers of household refrigerators instead of canning and preserving them in the form of jams and compotes. They’re roomy enough for this. And what to do with these supplies next?

Old and New Desserts

Use frozen berries for sour cream, fruit for compote, vegetables for soup and stew. The recipes are the same as those for fresh fruits and vegetables, and are in many cookbooks. Just one thing: DO NOT defrost frozen vegetables and fruits, but BETTER BROWN THAN SUCCESSFULLY IN BOILING WATER.

But that’s not enough. The refrigerator can act as an indispensable cook in the preparation of many unique dishes. And not only from your preparations, but also from other dishes in the preparation of which the necessary ingredient is cold. Elena Molokhovets’s immortal cookbook, written in the late 19th century, is full of these recipes. The famous writer Valentin Kataev, in his book of children’s memories “The Magic Horn of Oberon” tells, for example, how his unmarried aunt used to prepare treats for the visit of her potential bridegroom. How she ran from the kitchen to the cellar and back, worried that the fruit jelly in the vases and the poultry cold cuts wouldn’t set. It was early autumn, and those dishes never turned out. What if that’s why the future writer’s lovely aunt continued to pass her time as an unmarried maiden??

A modern refrigerator completely blurs the line between winter and summer. At any time of year it will help you make homemade ice cream, jellies, mousses, sambucas, parfaits, creams, whipped cream, all kinds of pouring dishes… The refrigerator will make it easier and faster to make charlotte, puff pastry, homemade dumplings, not to mention cocktails and refreshments.

Raspberry, strawberry and currant cholodecake with wine

This recipe is from an old cookbook.

Rub 3/4 of a garnet about 2 kg of berries through a sieve, add 1.5 cups of red table wine, 4.5 cups of water, lemon zest and lemon juice, 3/4 pound 300 g of sugar. Boil the mixture, cool it down and put it on ice. In our variant – in the freezer of the refrigerator, but not for long, no more than 30 minutes.

Chocolate Cholodecake

A recipe from an old book.

Whip 6 eggs and then whip them into a layer of whipped cream and cream

Combine egg yolks with 1/2 pound about 200 g of sugar, stir in two bottles of cream, and 1/2 pound about 200 g of chocolates boiled in two cups of milk. Heat it all up, stirring. Strain, cool, and serve with creamy ice cream.

And here are more modern recipes.

Cold peaches

Spread out on a platter or tray, place a layer of ice cream, then half a peach, preserved in syrup, on top of each cookie. Pour over freshly frozen strawberries or strawberry puree. For this, take the berries out of the freezer and leave them for a while at room temperature, and then crush them with a blender, adding sugar to taste . Prepared in this way portioned “cakes” on a dish for half an hour put in the freezer, in the freezer compartment.

Frozen waffles

In an enameled, metal or plastic dish, preferably rectangular or square, put a layer of ready-made wafers with white fruit filling on the bottom, a layer of cream whipped with sugar on them and a layer of jam, for example, from red currants, on top of the cream. Then again a layer of waffles, on it – cream whipped with sugar, jam and so on to the top of the form. Put the filled dish in the freezer for 2-3 hours. Then dip the mold for a few seconds in hot water to warm the bottom and walls. Then the contents will easily separate from the walls to place them on a platter. Decorate this “cake” with whipped cream, and you can serve.

The frozen dessert made according to this recipe should be cut into portions with a sharp broad knife, dipping it in boiling water before each cut.

Two recent easy-to-make and delicious dessert recipes were invented by Muscovite N. Zykov.