The Cherry Orchard Food and Drink Recipes
Take your Druid at Home theatre experience to the next level with these food and drinks recipes.
Cocktails at Home
Here are some easy-to-make alcoholic and non-alcoholic cocktail recipes straight from our Cherry Orchard bar.
RANEVSKAYA’S FRENCH 75
Ingredients: 50ml gin, splash of champagne, 10ml lemon, 5ml sugar syrup, ice, lemon zest
Directions: Combine the gin, lemon juice, sugar syrup and ice in a cocktail shaker, shake well and strain into a flute. Top up with champagne and garnish with lemon zest.
FIERS' OLD FASHIONED
Ingredients: 50ml whiskey, teaspoon brown sugar, orange slice, maraschino cherry, a dash of Angostura bitters, ice
Directions: In a whiskey glass add the sugar, orange slice, cherry and bitters and muddle into a paste, add the ice and whiskey. Stir until sugar is dissolved. Add more ices and stir to stretch. Garnish with orange peel and cherry.
GAYEV’S WHITE RUSSIAN
Ingredients: 50ml vodka, 25ml coffee liqueur, fresh cream, ice
Directions: Add the vodka and liqueur to a tumbler filled with ice, top with fresh cream and stir.
Ingredients: Ginger ale, grenadine, ice, maraschino cherry
Directions: Add a splash of grenadine to a glass filled with ice and ginger ale, garnish with maraschino cherry.
Éan at Home
Our new neighbours on the lane, Éan Café and Wine Bar, have shared an easy recipe so can enjoy dinner and a show from your own living room.
Pelmeni are traditional Russian dumplings loved across Russia. The recipe although maybe looks complicated really isn't. Once you get the hang of the dough the fillings can be changed to ground beef, fish, mushrooms and even sour cherries from your cherry orchard (or even from a jar). These are perfect to be made ahead of time, frozen and reheated whenever you need a comforting dish. Enjoy this traditional taste of Russian cuisine.
115g butter room temperature
1 tsp salt
1kg chicken thighs skinless, finely chopped or minced
1 tsp salt
2 tsp black pepper
1 garlic clove pressed
1 medium onion diced
Making the Dough
1. In a mixer bowl add the milk, egg, salt and half the flour and mix until fully combined.
2. Add the rest of the flour and nix slowly until mixed in. Add the butter while mixing bit by bit bringing the mixer up to medium until it's all combined and you have a smooth elastic dough. Cover the dough and rest for at least an hour at room temperature.
1. Place all the ingredients for the filling through a mincer or a food mixer until well combined and set aside. Keep this mix cool.
Divide the dough into 4 and, working with one quarter at a time, roll the dough out very thin on a very lightly floured surface. Cut out 5cm circles with a cookie cutter and keep the off cuts to roll out again. Fill each circle with a little of the filling.
Fold each circle and seal by pressing together and ensuring there are no air pockets. Pinch the two ends together similar to a tortellini shape. You can now freeze them at this stage or cook them straight away.
Bring a large pot of salted water to boil. Cook the pelmeni in batches for around 7 mins. Test them as you go along.
Have a bowl ready with a tbsp of butter in it. Scoop the cooked pelmeni into the bowl and toss with the butter.
Serve the pelmeni with sour cream, dill and fresh black pepper.
The Cherry Orchard streams free on YouTube on Friday 19 March at 8pm GMT until Sunday 21 March at 8am GMT. Find out more here.