Recipe Catalog
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Jellied calf's head is an exquisite dish of European cuisine with deep historical roots. Once it adorned the tables of nobility, showcasing the chef's skill and the hosts' status. The taste of the jelly is rich and multifaceted: the soft, melt-in-your-mouth meat of the calf's head combines with spicy notes of bay leaf, allspice, and vinegar. Capers and lemon add a light tanginess, while the transparent broth set in an elegant shape makes it a true work of art. This dish is often served at formal events where it becomes a centerpiece on the festive table. It is traditionally served with mustard, vinegar or horseradish, adding zest and completeness to the flavor composition.
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Aspic made from a pig's head is a traditional dish of Russian cuisine that dates back to ancient times. Once a treat for the poor, it utilized all parts of the animal in peasant homes to create a hearty and nutritious meal. Its rich flavor is revealed through long simmering, transforming simple ingredients into a flavorful cold delicacy. Tender meat infused with garlic, bay leaves, and pepper literally melts in your mouth. Carrots add a hint of sweetness while the broth provides richness. Aspic is served with mustard, horseradish, or rye bread to complement its expressive taste. It offers not only gastronomic pleasure but also nutrition rich in collagen beneficial for joints and skin.
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Aspic made from veal and chicken offals is a traditional dish of Russian cuisine with deep historical roots. This hearty meat jelly was popular at lavish feasts where it was served as a cold appetizer, perfectly complementing rye bread and spicy mustard sauces. Its flavor is rich and meaty with subtle hints of garlic and sweetness from boiled vegetables. Slow cooking allows the flavors of veal and chicken offals to fully develop, creating a dense, aromatic jelly-like texture. The firm, protein-rich aspic satisfies hunger well and serves as an energy source. This dish not only delights the palate but also preserves the traditions of home cooking, warming the soul and reminding one of family gatherings.
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Opinions differ on when exactly your head becomes dead - immediately after drinking a couple of shots or the next morning. One thing is for sure: you have to be careful with this cocktail. Especially those who suffer from heartburn from time to time.
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Makovki in syrup is a traditional Russian treat with a deep, rich flavor and crispy texture. Its roots go back to ancient recipes when syrup served as the base for many sweets. The aroma of roasted poppy combined with almonds gives the treat a nutty richness, while clarified butter adds soft creamy notes to the flavor. It is prepared by long boiling of syrup with additives, achieving a special caramelized structure. Cut while still hot, makovki take on a characteristic shape and remain fragile after cooling. This dessert is perfect with tea or simply to enjoy a sweet moment during the day.
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Head cheese is a traditional dish of Belarusian cuisine with deep roots in agriculture. It is a hearty and aromatic treat that symbolizes careful handling of ingredients and the ability to turn simple components into a true gastronomic find. The meat, simmered in broth with roots and spices, acquires a rich flavor, while garlic and cloves add zest. The finished roll has a dense texture; it is sliced thinly and served chilled, often as an appetizer for strong drinks. This dish is perfect for family gatherings, emphasizing homey comfort and the atmosphere of warm meetings. Thanks to the spices and pressing process, the roll becomes rich and harmonious in taste, while its appetizing aroma evokes pleasant memories of traditional cuisine.
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The cocktail 'Silhouette of Tenderness' is a refined blend of freshness and floral aroma created by Mercedes bar's head bartender Artem Averin. Its harmony begins with a classic gin base that smoothly intertwines with exquisite maraschino liqueur and delicate lilac syrup. Lime juice adds a light tartness, while egg white provides an airy texture and velvetiness. The final touch is soda water, giving the cocktail lightness and freshness. This drink embodies elegance and softness, perfect for evening conversations and leisurely savoring of flavors.
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The cocktail 'Summer Nuances' by Mercedes bar's head bartender Artem Averin is the essence of sunny mood in a glass. Based on vodka, it reveals bright citrus and spicy notes thanks to orange liqueur, saffron, and exotic kumquat. Basil adds freshness, while fructose syrup and lime juice create the perfect balance of sweetness and acidity. The lilac flower garnish gives the drink an exquisite aroma, making it ideal for summer evenings. This signature cocktail is a true work of art that can transport the taster to a world of warm sunsets and fragrant gardens.
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Lilac sangria is a refined embodiment of elegance in a cocktail created by Mercedes bar's head bartender Artem Averin. This drink, inspired by European sangria traditions, reveals a new flavor through the delicate combination of white wine, blueberry liqueur, and elderflower syrup. Lilac flowers give it a unique aroma, filling each sip with spring freshness. The drink delights with a soft, fruity aftertaste and light sweetness, creating a sense of harmony. Lilac sangria is perfect for evening gatherings and romantic dinners, adding a touch of mystery and sophistication. Its presentation in a glass with ice cubes makes the moment of enjoying the drink even more refined.
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The recipe is taken from the book "Fish and seafood of Russia". All you need from the fish is the head.
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Chicken jelly in tomato juice without salt is an interesting and original dish of Russian cuisine, combining the tenderness of chicken meat with the slight acidity of tomato juice. Historically, jelly was a peasant dish made from accessible ingredients, but its variations have become popular among gourmets over time. This recipe lacks salt, but the combination of wine vinegar and tomato juice adds spiciness and depth to the flavor. Gelatin creates a firm texture, and cooling in the refrigerator allows the rich aroma to fully develop. It is an ideal choice for those looking for a healthy and light dish that can be served as a cold appetizer or as a standalone treat on a festive table.
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Layered aspic made from fish is an exquisite dish of Russian cuisine, combining tender fish fillet, aromatic broth, and airy layers of jelly. The origins of such a recipe trace back to the traditions of Russian feasting, where aspic served as a symbol of luxury. The taste is refined, a harmonious balance of the fish's saltiness and the softness of mayonnaise. Each layer adds a unique texture to the dish, while boiled lentils and herbs not only decorate but also add a light freshness. This dish is perfect for festive gatherings, impressing guests with its striking appearance and rich flavor.
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Potato soup with fish head is a fragrant dish of Russian cuisine, filled with depth of flavor and richness of traditions. Its roots go back to ancient recipes when all parts of the fish were used to create nutritious and hearty soups. The fish head from sturgeon gives the broth a velvety texture and a delicate, rich taste. Fried roots and onions add sweet and spicy notes, while potatoes make the soup filling. Bay leaves and spices reveal subtle aromas, and fresh dill and parsley add freshness. This soup perfectly warms on cool days and pairs wonderfully with rustic bread. Served with greens, it pleases the eye and provides a sense of home comfort.
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Cabbage soup with fish head is a traditional dish of Russian cuisine that dates back centuries. This hearty soup features the distinct sour taste of cabbage, rich fish broth, and the aroma of spicy roots. The fish head adds a unique texture – the cartilage becomes soft and tender while the meat melts in your mouth. The soup warms you up, fills you up, and pairs well with rye bread. The sour cabbage gives it a special zest enhanced by tomato puree and spices. This dish is often prepared in cold weather when something warming and nourishing is desired. Today, cabbage soup with fish head is rare but carries the flavor of ancient Russian traditions filled with respect for ingredients and the skill to extract maximum aroma from simple components.
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Fish broth made from the heads of red fish is the quintessence of Russian cuisine, embodying the traditions of northern regions where fish has always been a staple. This aromatic, rich broth is prepared from the heads of noble red fish, providing a deep flavor and appetizing golden hue. The richness of flavors unfolds through a combination of classic vegetables like onion, carrot, and fennel that add gentle sweetness. Lemon and orange zest add refined freshness while black pepper brings a hint of spiciness. This broth is perfect as a base for traditional Russian fish soups or as a standalone dish that warms the soul on cold days.
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