Ryska sirniki till efterrätt?

Ryska 'sirniki'

Testa en kär rysk efterrätt eller prova den som i Ryssland till frukosten.  Sirniniki (uttalas: siiirnicki). Goda små tjocka pankakor gjorda på ryska varianten av keso - tvorog (utt: tvåårag) med sylt och varför inte lite vispgrädde? Sir betyder ost på ryska.  

Ett mellanting mellan pankakor och ostkaka kanske man kan säga. Alltid kul med något nytt eller hur?
Man kan byta ut ryska tvoragen mot ricotta ost eller varför inte keso? 

Receptet kommer från Jennifer Ermeeva - amerikansk matbloggare somdelar sin tid mellan Moskva och USA. Här kommer du till hennes blogg - The Moscovore. 

Syrniki:
Ingredients:

- 500 grams (1 lb) of firm curd cheese, tvorog (substitute ricotta if you don’t have tvorog).
- 1 egg, and 1 egg yolk, beaten together until smooth
- 60 ml (1/4 cup) of flour divided into two equal parts
- 30 ml (2 Tbl) of caster sugar
- 1 tsp of nutmeg
- ½ tsp of salt
- 30 ml (2 Tbl) of powdered sugar
- 60 ml (1/4 cup) of canola or vegetable oil for frying

 Instructions:

 1. Preheat the oven to 180°C (350°F)

 2. Place the tvorog, egg and egg yolk mixture, nutmeg, sugar, and salt and half of the flour together in a large bowl, and use a spatula or the back of a wooden spoon to mix until the ingredients are completely combined.  The batter should have no lumps and be slightly elastic.

 3. Turn the remaining flour onto a clean wooden or stone board.  Place a sheet of wax or parchment paper on a baking sheet.

 4. Roll dough into golf-ball sized portions, then flatten each into disks approximately 1-1/2 centimeters (2/3 inch) thick.  Lightly press each side of the disk into the flour, then place on the baking sheet.

 5. Heat oil in a non-stick saucepan over medium heat.  Fry the fritters for three minutes per side in batches until golden brown and crisp.  Return fritters to the baking sheet and bake in the pre-heated oven for five minutes.

 6. Arrange the syrniki on a warmed serving platter and sift powdered sugar over them.  Serve with the topping of your choice!

 Tart Cherry Topping

 - 500 grams of ripe cherries, stoned, and their juice.
- 2 tsp of fresh lemon juice
- ¼ tsp of ground cloves
- 30 ml (2 Tbl) of cornstarch
- 125 ml (1 cup) of sugar
- 30 ml (2 Tbl) of cherry brandy or kirsch (optional)

 Instructions:

 1. Divide the cherries and their juice into two equal batches.

 2. Using a potato masher or the back of large wooden spoon, masticate or crush half of the cherries with all of the sugar and the spices. 

 3. Place the masticated cherries and sugar mixture and cornstarch in a heavy-bottomed saucepan over medium heat until the mixture begins to boil.  Reduce the heat; add cloves, and lemon juice.  Cook on low heat, stirring frequently for 7-8 minutes.

 4. Remove the saucepan from heat and stir in the whole cherries and kirsch.  Let cool completely. 

 5. Store in an airtight container for up to 3 days or use immediately as a topping or pie filling.