Guryev porridge
Guryev porridge is one of the possibleChristmas desserts. It was invented relatively recently, at the beginning of the XIX century, but it is considered a traditional dish of Russian cuisine. Today we are learning to prepare the Guryev porridge together with the Land of Soviets.Guryev porridge
The Guryev porridge owes its name to the ministerFinance and a member of the State Council, Count Dmitry Guryev. Once Guriev stayed with Georgy Jurisovsky, a retired major of the Orenburg dragoon regiment. The serf cook Jurisovsky, Zakhar Kuzmin, cooked a delicious semolina porridge with creamy foam, nuts and dried fruits. She liked Guryev so much that he bought Kuzmin and his whole family, making Zakhar his regular chef.
There is another version. Some believe that the porridge was invented by Guryev himself to commemorate the victory over Napoleon. One thing is certain: in 1814 the Guryev porridge was first shown in Paris as a Russian dish.
It is not so difficult to prepare Guryev porridge yourself. For its preparation we will need:
- semolina - 1 tbsp.
- cream - 3 tbsp.
- Peeled nuts (forest, walnuts, almonds) - 200 g
- marmalade or candied fruit - 100 g
- raisins - 0.5 tbsp.
- sugar - 0.5 tbsp.
- jam - 3 items of l.
- butter - 1 tsp.
The kernels of the nuts are scalded and purified from thin peel. We divide the nuts into two parts. One grind, and cut the second into halves, sprinkle with sugar and fry in the oven until they form a caramel crust of light brown color. Chopped nuts must necessarily be heated in a pan, otherwise the porridge will be gray, and its taste will become worse.
In a large saucepan pour the cream and put it inoven, heated to medium heat. As soon as the ruddy foam appears on the surface of the cream, immediately remove it and put it on a plate. After removing the foam, again put the cream in the oven until the next foam. In total, we need 5-6 bottles. Do not overstrain the foam in the oven: if they become dark brown, they will start to taste bitter. 2-3 foam cut into strips, the rest let them be whole.
In the cream left after the receipt of the foam,pour sugar and manga. Stirring constantly, cook the porridge until it thickens. Thoroughly rinse and dry the raisins and add it to the porridge along with chopped nuts and chopped creamy skins. We all mix it well.
Take a frying pan or dish (ceramic ormetallic) and lubricate it with butter. We put on a dish a uniform layer of porridge and cover the porridge with creamy foam. You can sprinkle foam with candied fruits, nuts and / or spices, put on it berries from jam. We make 3-4 such layers. We do not put foam on the top layer of porridge, but sprinkle it with sugar.
We put porridge in the oven and bake until rougecaramel crust. The ready hot porridge is greased with jam and decorated with nuts fried in sugar, marmalade or candied fruits, dried fruits, canned fruits or jam berries.
This is just one of the recipes Guryev porridge. There is no exact "canonical recipe" - you can cook it with a wide variety of additives, and no one will say that your Guryev porridge is "wrong". Just show your culinary fantasy and do not be afraid to experiment!
Bon Appetit!
