April 12, 2011

From (Bela)Russia With Love

After many sleepless hours and declining several glasses (5!) of complimentary wine on our Luftansa flight, we arrived to Belarus--only a train ride away from finally laying our heads down in a room that one of us called home. And a flower from a father who was awaiting our arrival.

Belarus won't be found on the list of the world's top places to visit, but it's truly a charming city in its own regard. A best-kept secret as I like to think of it. Oddly bright-colored houses dotting the countryside, old babushkas that give a long cold stare before it melts into a warm smile, Soviet-style buildings that demand attention, stern taxi drivers that listen to Eurotrash and probably don't give correct change but nobody cares, and of course the many various delicacies of the table.

My boyfriend's father grew up in a small village outside of Brest and is a master of all things pickled, fermented, forraged, and homemade. One of these gems I can't believe it took flying across the world to learn. It's called compote. It's dead simple and incredibly tasty--qualities that are reflective of almost anything you'll find on the Eastern European table. Compote, in essence, is homemade juice made from boiled apples and whatever spices or sweeteners you'd like.

Make sure the apples are sliced thinly (fresh or dehydrated), pour in the desired amount of water (less for a stronger flavor), give the mixture a squeeze of lemon and drop in any spices or herbs you'd like--maybe cloves, anise, or even thyme. Boil gently until the flavor is to your liking and keep the apples in the mixture while you store it. The flavor only gets better. You can drink this hot or cold, before or after a meal. Sweeten to taste with honey or sugar. Here, they usually drink it after a meal, in-lieu of tea or coffee in the middle of the day.

Compote barely scratches the surface of all that I've experienced and learned so far--like 'Russian Wassabi', pelmini, marinated mushrooms, pickled cabbage, poppy seed cheesecake, halvah, golden-yolked eggs, and not to mention the Cuban treats (honey, guavas, or rum, anyone?) that my boyfriend's mother brought back with her from a recent trip. But I'll leave all this for another time, until then-- "Dasvedanya"!


Maddie said...

You've got me craving compote now, and I hadn't even heard about it before your post! :)

So glad to hear about the first part of your trip to Belarus. It sounds incredible, and so familiar given all the stories Ted has told me about Russia: the cab drivers, that Soviet architecture, and the food! Hope it's all you hoped it would be, and more.

Sprout said...

If Ted ever makes another trek over there, BEG to go with him. It's another world--a delicious, ornate, and surprising one.