Matryoshka from wikipedia
For some reason, I am way into Russian images and iconography right now. St. Basil’s Cathedral? Check. Matryoskas? Check. Big tall Cossack hats? Check. No idea why. My heritage isn’t Russian but I’ve been fascinated by tsar-era Russia for sometime (I did a 25-page report on the entire Romanov dynasty in 10th grade; I should have apologized to my teacher).
Russian tea always seems like a good winter beverage. You can go whole По-русски and make your tea in a samovar, or just drink it out of the saucer, as those in the know do. You can make a Mad Russian by adding brandy to it, if that’s your thang. Go Rasputin on it, if you like.
You’d be amazed how many recipes for Russian Tea include Tang. I had no idea that not only the astronauts but the cosmonauts were into that stuff. Oh, and fyi – the famous Russian Tea Room in NYC started in 1927. See? All good stuff began in the 20s.
Russian Tea (courtesy of http://www.ruscuisine.com):
8 tb Black Ceylon tea leaves
2 tb Whole cloves
3 tb Fresh orange peel or
– Tangerine peel
4 ea Cinnamon sticks whole
1/2 c Honey
1/4 c Lemon juice frshly squeezed
Place the tea leaves, the cloves, the orange peel, and the cinnamon sticks into a cheese cloth or muslin bag and tie the top tightly. Bring 2 quarts of water to a brisk boil, add the the bag, remove from the heat, and allow to steep for 10 minutes. Add the honey & lemon juice and serve. This tea may be made in advance and kept for 2-3 days if it is covered and refrigerated.