EntranceThe recipe for Guryev porridge briefly. Guryev porridge: a classic recipe
First you need to prepare dried fruits and nuts for porridge. For this dish, any dried fruits and nuts of your choice are suitable. These can be raisins, dried apricots, dates, figs, cranberries, prunes (preferably dried, smoked will make the taste of the dish sharper), dried bananas, candied fruits and kiwi are also suitable.
Choose your own mix of nuts. I took hazelnuts, almonds and cashews. Can still be used walnuts, peanuts and pine nuts. A mixture of two or three types of nuts is optimal.
My raisins are light and dark, one is sweet and the other is sour. I deliberately took different raisins to give the dish a multifaceted taste. It is advisable to take raisins without a stone.
So, wash the dried fruits thoroughly and pour boiling water for 20 minutes. Roast the nuts in a dry frying pan or in the oven and peel the skin so that it does not taste bitter in the dish.
Pour 500 ml of milk into a saucepan with a thick bottom, add 1 tablespoon of sugar (we will cover the porridge with the second spoon of sugar to form a golden crust), heat the milk to a boil.
With one hand pour in a thin stream semolina into milk, and the second continuously stir with a whisk.
Whipping porridge with a whisk, we will forget about lumps and get a lush and light texture. I use a blender whisk, turning it on at minimum speed. Boil and beat the porridge for about 5 minutes. During this time, it will begin to thicken.
Add to cooked porridge butter(this is about 2 tablespoons), mix and cover for another 5 minutes, so that the porridge is completely cooked.
Pour the remaining 200 ml of milk into a saucepan or frying pan, as in my case, and heat the milk until foam forms. Remove the milk foam with a wide spatula and transfer to a plate. Bring the milk back to a boil and skim off the foam again. So it is necessary to do 7-8 times, and maybe more, depending on how much such foam is needed for your porridge.
Put a layer of semolina in a heat-resistant bowl or other container. Next, lay out thinly chopped figs and dried apricots, whole raisins and nuts, which should be slightly crushed.
Put milk foam on dried fruits, and then put a bowl of semolina porridge, dried fruits and foams again. Choose the number of layers yourself, focusing on the size of the form.
Back in the 19th century, Count D.A. Guryev, who was still known as that gourmet, was invited to dinner with officer Yurisovsky. The dessert that he tasted amazed him so much with its taste that Guryev kissed the chef - Zakhar Kuzmin, who prepared this unusual dish. And for dessert, semolina porridge was served, which later became known as Guryev porridge. The name of the cook was forgotten over time, but the recipe for Guryev porridge was included in almost all cookbooks and is known today far beyond the borders of Russia.
How to cook Guryev porridge?
Traditionally, Guryev porridge is made from semolina with the obligatory addition of foam, which is removed from milk or cream when heated. Then the foams alternately with semolina and nuts are laid out in layers in a baking dish, or a saucepan, and baked in the oven. On top of the porridge is decorated with candied fruits, nuts and watered with jam. Before adding nuts to Guryev porridge, they must be cleaned of films so that the dish does not turn gray and spoil the whole aesthetics of the dish.
Guryev porridge - an old recipe
If famous semolina they cook all over the world today, let's, and we will try. How to cook Guryev porridge? A real porridge, which was treated to Count Guryev himself? We stock up on milk and semolina and start cooking.
Ingredients:
- semolina - 0.75 cups;
- milk - 1.25 l;
- walnuts - 100 g;
- sugar - 4 tbsp. spoons;
- raisins - 1 handful;
- vanilla sugar - 1 teaspoon;
- candied fruits - 1 handful;
- fresh berries - 1 handful;
- mint - for decoration.
Cooking
We heat the oven to 180 degrees. Scald the nuts with boiling water and remove the skin, then chop and put on a baking sheet covered with parchment, sprinkle with 1 tablespoon of sugar on top and put in the oven for 3-4 minutes.
We wash the raisins, pour boiling water and leave for 20 minutes. Then we throw it in a colander and dry it. Cut candied fruits into small pieces. Bring 500 ml of milk to a boil in a saucepan, add 2 tablespoons of sugar and vanilla sugar. Stirring constantly, add semolina and cook thick porridge. Remove porridge from heat, add raisins and stir.
Pour the remaining milk into a baking dish, put in the oven and remove the resulting foam. We proceed to the most important thing: grease the form with oil, put a layer of porridge in it, some candied fruits and nuts, lay out the foam on top so that they form a single layer and repeat the layers 3-4 times. The last layer should be porridge. Sprinkle the remaining sugar on top. Cooking Guryev porridge will take about 10 minutes in the oven (until a golden crust appears). Ready Guryev semolina porridge is decorated fresh berries, nuts and mint leaves.
As you and I already know, traditionally, Guryev porridge is made from semolina, but there is a recipe from buckwheat, which we will tell you about.
Ingredients:
Cooking
Let's weld first buckwheat. To do this, brew it in a pot mushroom broth(boiling), add salt and oil. When the porridge is almost ready, we take it out of the pot, and the pot itself is thoroughly washed and wiped dry. Then we put a layer of porridge in the pot, a roast of grated carrots and mushrooms, a layer of brains, and repeat this several times. The last layer should be the brains. Close the pot and put in the oven. We cook buckwheat porridge in Guryev style until the buckwheat becomes crumbly. The finished dish, if desired, decorate with herbs.
And lovers of all kinds of cereals will certainly not disregard recipes and.
In principle, the recipe will be good for Maslenitsa. The recipe and some philosophical discussions on the topic of sweet cereals under the cut :)...
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I am not a fan of sweet cereals and, moreover, I am not a fan of semolina). But this does not mean anything - there are recipes, there are lovers and, as they say, you can’t throw words out of a song.
I cooked this porridge several times (in fact, two options are described in this post) and came to the conclusion that, purely subjectively, for me, it is too sweet. Summer option much better with raspberries or strawberries. But in the end, I got angry at the porridge, cooked the usual semolina, slightly sweetened with sugar, shifted it with foam, and simply decorated it with fresh strawberries on top. So this was much more interesting. However, in this publication I present a recipe based on which was taken old recipe 1909 And point. "Like it, don't like it, sleep, my beauty .." So.
There are many variants of this porridge, where layers of sweet semolina porridge cooked in milk alternate, foams removed from milk (fresh cream) stewed in the oven or in the oven, nuts (forest, hazelnuts, walnuts, cedar) and seasonal fruits, cut into small pieces and boiled for five minutes in syrup (as for jam), or dried fruits, most often raisins and candied fruits ...
There are old recipes in which instead of sweet semolina porridge with milk, rice, millet or buckwheat, rubbed through a sieve. The following recipe is based on a 1909 recipe.
The recipe is for four pots with a volume of approximately 250 ml:
Peeled walnuts - 300-350 g
Milk for porridge (highest fat content) - 3 cups (750 ml)
milk (or fresh cream) for foams - 1-1.5 l
Semolina (small) - 75 g
Sugar - 2-3 tbsp. spoons for semolina porridge + 100 g for caramelized nuts + 50 g for fruit syrup + 2 tbsp. sprinkling spoons. TOTAL ABOUT 300g.
Raisins (preferably pitted) - 100-150 g
(FOR THE SUMMER OPTION, YOU CAN USE raspberries or strawberries - 1.5 cups or apples and pears, peeled and cut into small cubes - 1.5 cups)
Butter - 50 g for semolina and 30-40 g for greasing pots
Juice of 1/2 lemon
Olive oil - 1-2 tbsp. spoons
Pre-calcined nuts in a frying pan in an oven at 160-170 ° C for 40 minutes, peel, and grind before use in a mortar or with a nut grater. Larger or smaller - depends on preference.
- Pour milk into a wide, capacious saucepan with high sides (you can use a cast-iron pan or a cast-iron wok). Bring to a boil and place in the oven, preheated to 150-170 ° C. As foam forms on the surface of the milk, it is necessary to remove them with a slotted spoon (spoons with holes) and put them on a plate. This process can take up to 3 hours. The more foam, the better. Foams should not be allowed to burn, they should have a golden or beige color.
When folding foams on a tray or plate, one should try to form “pancakes” with a diameter, like those of pots, with the help of a fork, in which layers of Guryev porridge will be collected.
- While the foams are being prepared, caramelized nuts and raisins should be prepared (or fruits in syrup if the option is summer).
To do this, pour sugar into a small ladle or saucepan and pour the juice of half a lemon through a strainer. Bring to a boil and cook at a low boil, stirring constantly, for 1-2 minutes (so that the sugar dissolves), then pour in the prepared nuts and remove the saucepan from the stove. Immediately transfer the nuts to a plate, into which you first pour vegetable oil odorless (for example, good olive oil) and mix.
- Raisins, berries or pieces of fruit should be dipped in syrup, as for jam, and kept at a low boil for no more than 5 minutes. Cook the syrup in such a way that all the fruits fit, that is, take 125 g of sugar for 1 glass of water. If raisins are used, then place the raisins in the prepared hot syrup for several minutes, while it is not necessary to boil it.
- When there is enough foam (12-16 pieces), cook semolina porridge in milk in a small saucepan on the stove. To do this, bring the milk almost to a boil and pour semolina in a thin stream, stirring constantly, cook for 2 minutes, then add sugar, salt on the tip of a knife and cook for another 2 minutes.
- Add 50 g of butter to the finished porridge and mix.
- Visually divide everything cooked into four parts and start laying out the layers in pots.
- Put a layer of semolina porridge 0.5-1 cm thick in each pot), then put a layer of foams, nuts, and fruits or raisins on them with a teaspoon, then repeat the layers.
- The last layer should be from porridge, which should be sprinkled with sugar on top and burned with a burner. Garnish with (preferably pine nuts) nuts and raisins.
And if there is no burner, then put the nuts in caramel as the final layer and send the pots to the already heated oven for about 7-10 minutes.
NOTES:
Guryev porridge can be cooked not in pots, but in a pan in which you can serve porridge on the table (but this is not so presentable).
You can cook a lightweight version of Guryev porridge. In this case, use only semolina and foams as layers, and decorate with nuts and raisins on top.
Boil semolina porridge with vanilla sugar or a piece of vanilla pod.
I'll add if I forgot something, but I don't think I forgot.
In this photo, an option in which without the use of a burner, and the last layer is nuts in caramel .. 
Guryev porridge owes its name to Count Dmitry Guryev, who was excellent at dishes. In the 19th century, he was invited to dine with an officer whose chef, Zakhar Kuzmin, served semolina porridge for dessert. Guryev was so delighted unusual taste that he could not restrain himself and even kissed the cook.
Over the years about the cook who came up with this unusual cooking semolina porridge was no longer remembered, but the dessert got its name from the count's surname. And now this recipe is known almost all over the world and published in many cookbooks.
How to cook Guryev porridge?
By traditional recipe porridge is prepared from semolina with the obligatory addition of foam, which is removed when milk or cream is heated. In the process of preparing the foam, along with semolina and nuts, they are alternately laid out in alternate layers in a mold and baked.
On top of the porridge, you need to decorate with nuts, candied fruits and pour over with jam. But before adding nuts, they must be thoroughly cleaned of films, otherwise ready meal will receive a gray unaesthetic color. If desired, you can also put berries on top, preferably fresh.
Guryev porridge - an old recipe
For many decades, Guryev porridge has been cooked all over the globe and its recipe is not so complicated. Anyone can cook the famous Guryev porridge, which conquered the real gourmet Guryev, according to the recipes below.
Ingredients:
- semolina - 0.75 cups;
- milk - 1.25 l;
- walnuts - 100 g;
- candied fruits - 1 handful;
- raisins - 1 handful;
- sugar - 4 tbsp. spoons;
- vanillin - 1 teaspoon;
- fresh berries and mint for decoration.
- Cooking:
- Preheat the oven to 180°C. Before removing the skin, scald the nuts with boiling water, and then chop well and pour onto a baking sheet covered with parchment.
- Sprinkle nuts on top with a little sugar and send to the oven for about 3 minutes.
- Raisins must be washed with water, then pour boiling water over it and leave for about 20 minutes. Then it must be dried in a colander.
- Cut candied fruits into small pieces. Boil half a liter of milk in a saucepan, pour 2 tablespoons of sugar and a little vanillin into it.
- Then pour in the semolina, stirring constantly until a thick porridge is cooked.
- Add raisins to the finished porridge and mix the whole mass until smooth.
- Pour the rest of the milk into the mold, then put it in the oven, and gradually remove the foam. Lubricate the form with oil, spread the first layer of porridge, a little candied fruit and chopped nuts, and spread the foam on top until a single layer is formed.
- In this way we make several layers.
- The final layer should be porridge sprinkled with sugar. In the oven, the dish is cooked for about 10 minutes, it is necessary to monitor the appearance of the crust. Ready "gurevka" can be decorated with nuts, berries and a few mint leaves.
Traditional Guryev porridge is always made from semolina, but gourmets decided to change the recipe and replaced it with buckwheat. The result is a savory, but very interesting and satisfying dish.
Ingredients:
- buckwheat - 600 g;
- brains - 300 g;
- dried mushrooms - 50 g;
- carrots - 1 pc.;
- butter and salt - to taste.
Cooking:
- Buckwheat porridge must be boiled in a pot, preferably in mushroom broth.
- Then add oil and salt to it.
- We take out the finished porridge from the pot, which we wash well and wipe dry.
- Then we put the first layer of porridge in it, on top of the pre-made frying of mushrooms and grated carrots and brains. Thus, we make several layers again.
- The last layer is the brains, after which the pot is closed and placed in the oven.
- The dish is ready when the buckwheat becomes crumbly. Ready-made buckwheat Guryev porridge can be decorated with fresh herbs and delicious meat dish ready.
The well-forgotten old is sometimes more interesting than the acquired new. And a vivid example of this is the dish of Russian cuisine Guryevskaya porridge, with the recipes of which I want to introduce today. But before telling how to cook wonderful porridge according to the classic and modern recipes, I want to introduce the history of the famous dessert, it seems to me that it is incredibly interesting.
The history of the famous porridge
As in any historical event, there are many speculations in the history of the creation of Guryev porridge. For example, this one: they say that the recipe was invented by the Minister of Finance, Count Dmitry Guryev, after whom the dish was named. Personally, I do not believe in this version. But the other makes you want to believe.
Allegedly, once the count was visiting the estate of a friend, a retired military man, Yurisovsky. During dinner, porridge was served for dessert, after tasting which the count admired and asked to call the serf cook Zakhar Kuzmin. He kissed him, and then bought him with all the household.
Whomever the count did not treat with porridge, no one remained indifferent, and soon the dish began to be called by the name of the hospitable owner "Guryevskaya porridge", and the recipes were passed on by acquaintance. Gradually, they learned how to cook a masterpiece in other noble houses. Over time, the recipe appeared in cookbooks. Outside of Russia, the Guryev dessert became famous in 1814, when it was presented in Paris as a national dish.
Well, I won’t torture anymore, I’ll tell you how they prepared a masterpiece of culinary art. First, I will introduce you to the classic, old recipe (you can read about the correct one by clicking on the link).
Gurievskaya porridge - a classic old recipe of the 19th century
A classic recipe from the cookbook of the time, and you can try the dessert.
You will need:
- Semolina - half a glass.
- Milk, baked, fat content 5-6% - 1.2 liters.
- Honey - 1 glass.
- Nuts: hazelnuts, walnuts, almonds, pine nuts - 1 cup.
- Pear and apple - 60 gr.
- Raspberries, blackberries - 70 gr.
- Cowberry - 30 gr.
- Sugar - 1 teaspoon.
Vanillin - 1 teaspoon.
How to cook Guryev porridge according to the classic recipe:
- Pour the milk into a saucepan with a thick bottom, put the vanillin and simmer over low heat for an hour and a half. Collect the foam formed during the melting of milk with a spoon and put it on a separate saucer.
- Cooking semolina on baked milk. In boiling milk, in a thin stream, stirring constantly, pour semolina.
- Boil the nuts in half of the honey. We cut the fruits into cubes and stew in the second half of the honey.
- We take a frying pan with high sides and begin to form a dish (you can take clay, cast iron molds). 1. Spread the foam with the first layer with a spoon. 2. A layer of semolina. 3. A layer of foam. 4. Half nuts and fruits. 5. A layer of semolina. 6. A layer of foam. 7. Leftover nuts and fruits.
- Sprinkle the dish with sugar and put in the oven. Bake at 180 degrees until golden brown.
Troublesome business, as you can see, Guryev porridge is a laborious recipe, but there is an easier one. The recipe was invented in our time, modern chefs have adapted the old one to our realities. And he is no worse than the classic, believe me.
A modern step-by-step recipe for Guryev porridge
You will need:
- Semolina - 3/4 cup
- Baked milk - 1 liter
- Walnuts or almond nuts- 100 gr.
- Eggs - 4 pcs.
- Butter - 50 gr.
- Candied fruits or canned fruits - 100 gr.
- Sugar, salt, vanilla to taste.
How to cook porridge according to this recipe:
- First, let's prepare the semolina. When the milk boils, add vanillin, salt, sugar, and, stirring slowly, add the cereal.
- When the semolina has cooled down a bit, add butter, chopped nuts and candied fruits.
- Separate the yolks from the whites. We introduce into the mass first the yolks, then the whites whipped into the foam. Mix the mixture well.
- We spread the mass in a form, a frying pan with high sides. Sprinkle sugar on top and put in the oven. We bake the mass at 180 degrees until golden brown.
Modern porridge is much easier to cook, right? But the taste is just as refined, and you will get no less pleasure.
According to the method of preparation, the dish is similar to the English pudding, which was fashionable in Russia at the beginning of the 19th century. Porridge is our answer to England. There are only two puff masterpieces of national Russian cuisine: the heroine of today's story and, I recently talked about him.
- Roast nuts for porridge in a pan - they will be tastier.
- You can serve the dish in pots.
- If you want to diversify the taste of the dish, add spices: cardamom, orange zest, rum, cinnamon.
- If you sprinkle the finished porridge with sugar, it caramelizes and you get a beautiful caramel. Roasted nuts are insanely good for decoration.
It seems to me that sometimes you can choose your free time and cook delicious and unusual dish for yourself and friends, and tell the story of the famous porridge at the same time.