Thursday, October 2, 2014
 
Follow sptimesonline on Facebook Follow sptimesonline on Twitter Follow sptimesonline on RSS
MOST READ



PARTNER NEWS



BLOGS



OPINION



WHERE TO GO?

The Romanovs in St. Petersburg

History of St. Petersburg Museum

 

  Print this article Print this article

Festive Treats from Citys Top Chefs

Cook your way into the hearts of friends and family this holiday season with these gourmet recipes.

Published: December 25, 2013 (Issue # 1792)



  • A delectable take on the classic Russian New Year favorite from the chef at Grand Hotel Europe.
    Photo: Grand Hotel Europe / For SPT

  • Andrea Accordi, the executive chef at the Four Seasons Hotel Lion Palace.
    Photo:

Another year is coming to an end and St. Petersburg is beginning to prepare itself for the upcoming holidays. Like Thanksgiving in America, New Year is a chance to overindulge around family members who wont judge you when you refuse to stop eating. In the spirit of giving, The St. Petersburg Times would like to offer a couple of suggestions for appetizers that can liven up your own New Year celebrations and make it all the more difficult to get up from the table.

Chestnut and Almond Soup with Black Truffle Pesto

For 6 People

If there was ever a time of year to get ambitious with your food, this is that time. For all those looking to leave their fellow partygoers in a state of gastronomical ecstasy, try this soup recipe given to us by Andrea Accordi, the executive chef at the Four Seasons Hotel Lion Palace. Since starting to cook at the age of 14, Accordis renowned ability in the kitchen has taken him all over the world, from the fog of London to the smog of Bangkok and now to St. Petersburg, and won him a Michelin star along the way.

For the Chestnut Soup:

- 100 grams of pancetta, sliced into large pieces

- 600 grams of fresh, cooked chestnuts (boil them for one hour and scrape out the meat)

- 2 cloves

- 1 bay leaf

- 4 juniper berries

- 50 grams of butter

- 30 grams of honey

- 500 grams of milk

- 500 grams of chicken stock

- Salt and pepper to taste

Make a bouquet of spices by wrapping the bay leaves, juniper berries, and cloves in a piece of cheesecloth. In a pot, melt the butter and add the pancetta and bouquet. Throw in the chestnut meat and honey, and roast for five minutes before adding the milk and chicken stock. Sprinkle some salt and pepper to taste and let it all simmer for 20 minutes. Remove and discard the pancetta slices and bouquet and pour the soup into a blender and mix until the broth is fine and smooth.

Pages: [1] [2 ] [3]






 


ALL ABOUT TOWN

Wednesday, Oct. 1


The St. Petersburg International Innovation Forum 2014 kicks off today at Lenexpo, where it will be presenting the latest and greatest ideas until Oct. 3. Focusing on economic development and the decisions and measures necessary to encourage development in Russias most important industries, the event is a possibility to discuss the innovations currently available in a variety of fields.


Representatives of the Russian and international media industries arrive in St. Petersburg for the first ever International Media Forum being hosted by the city until Oct. 10. With a variety of events on tap, including workshops, lectures and film screenings, the event plans to reemphasize the citys reputation as the countrys culture capital and as an emerging market and location for the visual arts.



Thursday, Oct. 2


The celebration of the bicentennial of the birth of Mikhail Lermontov continues with todays free exhibition in the citys Lermontov Library at 19 Liteiny Prospekt. Titled Under the Rustling Wings, the temporary exhibition will feature the costumes and scenery used in the 1917 production of Lermontovs play The Masquerade, which he wrote in 1835 when he was only 21 years old.



Friday, Oct. 3


Learn more about how to manage and evaluate employee performance during SPIBAs Human Resources Committee meeting this morning on Employee Assessment: Global and Local Trends. Starting at 9:30 a.m., the discussion will touch on such topics as the partnership between HR and business, reliable assessment strategies and more, with Tatiana Andrianova, the head of the SHL Russia and CIS branch in St. Petersburg, as the featured guest. Confirm your participation by Oct. 2 by emailing office@spiba.ru or calling 325 9091.


AmChams Procurement Committee Meeting is at 9 a.m. this morning in their office in the New St. Isaac Office Center on Ulitsa Yakubovicha.



Saturday, Oct. 4


Wine and cheese lovers will get their chance to revel during Scandinavia Country Club and Spas Wine Market Weekend. Going on today and tomorrow, wining diners can listen to live music, take part in culinary classes and, of course, sample a variety of fine wines from around the world. The cost of admission is 400 rubles ($10.30) for adults and 200 rubles ($5.15) for children.



Sunday, Oct. 5


Look for the latest fall fashions at the Autumn Market today in Freedom Anticafe at 7 Kazanskaya Ulitsa. The minimarket plans to offer clothes more flattering than the puffy jackets that are a staple of the citys cold-weather fashion, while offering the same amount of protection from the biting winds blowing off of the Baltic.



Monday, Oct. 6


SKA St. Petersburg, the citys KHL affiliate, welcomes Slovakian club HC Slovan in a match-up tonight at the Ice Palace near the Prospekt Bolshevikov metro station. The puck drops at 7:30 p.m. and tickets can be purchased on the clubs website or in person at either the arenas box office or the clubs merchandise store on Nevsky Prospekt.



Tuesday, Oct. 7


Learn more about Russias energy industry at the St. Petersburg Energy Forum that begins today and runs through Oct. 10. Attracting industry experts and political and business representatives, the forum plans to welcome more than 350 plus companies and their representatives to discuss the future of Russias largest economic sector.



Times Talk