The Cherry Orchard Food and Drink 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.

ANYA’S TEMPLE

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.

Dough

480g milk
1 egg
115g butter room temperature
1 tsp salt
225g flour

Filling

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.

Filling

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.

Pelmeni

1. 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.

2. 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.

Cooking

1. Bring a large pot of salted water to boil. Cook the pelmeni in batches for around 7 mins. Test them as you go along.

2. Have a bowl ready with a tbsp of butter in it. Scoop the cooked pelmeni into the bowl and toss with the butter.

3. Serve the pelmeni with sour cream, dill and fresh black pepper.

4. Enjoy!

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.