Good afternoon, dear visitors to our site. Bay dishes for a long time popular in Russian cuisine. There is an opinion that the French cooks attached efforts to this. In those distant times, a traditional jelly used for the base of the filthy. It was cooked from practically from waste, used heads, ears, legs, animal tails, for 6-8 hours, on slow fire, seeking adhesive broth. But times are changing, today we use gelatin for fuel dishes today, it significantly reduces the cooking time of dishes.
I present to your attention just a wonderful dish - Russian fuel snack. Without a doubt, this dish is the decoration of your desk and enjoy your guests.
To prepare a snack we need:
200 g. Language of beef;
200 g. Hams;
200 meat;
4 eggs;
1 medium carrot;
Khrena leaves;
Marinated mushrooms;
Parsley greens;
1 tablespoon gelatin.
Recipe;
1. First you need to boil meat and language, if, of course, you have no boiled in the refrigerators. To do this, in the pan of the meat, fill with cold water, so that the water is a little more meat, salt. Tongue can be prepared separately. Cook for at least 90 minutes until readiness depends on meat. Ready meat and tongue get out of a saucepan into a plate and let it cool. I do not pour broth from meat, it will come in handy. Meat can take any, your taste and wallet.
2. So far sails meat, screw in a small amount of water gelatin, 40 minutes.
3. Cook carrots, clean, cut into circles.
4. Eggs lie in a saucepan, pour cold water so that it completely closed the eggs, slightly salt water, bring to a boil and boil on slow heat for 10 minutes. Enjoy B. cold water, Clean from the shell, cut into circles.
5. Coolest meat and tongue cut into small pieces.
6. By this moment, the gelatin must be swollen, it is gently introducing into the cooled broth, which remained after the cooking of meat, bring to a boil and boil on low heat for 5-7 minutes, constantly stirring. Focus.
7. On the bottom of a suitable cup, lay out the meat layer, decorating eggs and carrots with mugs, fill with broth, we will give cool. Then lay the ham, also decorating and poured with broth, let it cool. Then lay out the language and repeat the procedure. You can do the layers arbitrarily as you like.
8. After our appetizer, the Russian filler froze, take a big dish, put it on a cup and turn over so that the filler fell out of the cup and remained on the dish.
9. We put marinated mushrooms on the dish and sunk beet juice horseradish.
Snack Russian bay ready.
Enjoy your meal!
You can file beer light snack From the supplier of snacks to beer, which manufactures and sells high-quality products.
Snack - Attribut festive table., Cold or hot dish, which is served in front of the main dishes. Contrary to rumors, alcoholic beverages were invented not in Russia, and tight kvass or fed (drink from honey and water) ancestors before dinner did not use anything. Wine, which appeared with the arrival of Christianity from Byzantium, was considered for a long time only a ritual drink, and not a aperitif.
That is, in a snack, as a supplement to alcohol drinks, there was no need for quite a while, until foreigners opened the first restaurants in Russia. "Our nozzles soon" is no longer about the modern Russian culture of the festive feast. Now the classical ideas about the festive feasts and the rules for filing treats have changed a lot: a buffet consisting of snacks, and sandwiches can generally take with them to work as a full lunch.
Many dishes that existed in ancient Russian cuisine independently without aperitifs simply switched to the discharge of snacks with the advent of the tradition of consumption of strong drinks. But, besides said, there are other rules that do not recommend, for example, to climb the wine with pickled mushrooms or salty cucumbers. What is customary to serve as a snack in Russian cuisine? We'll figure out.
Russian snack - basic principles of cooking
To say that to file to the table as Russian snacks, it is necessary to take into account the features of our kitchen, which established many centuries ago under the influence of objective historical and geographical factors, as well as modern tendencies its development.
Extensive territory, forests and rivers are an abundance of fish, game, mushrooms and berries, which have become the basis of the diet of the ancestors. The harsh climatic conditions led to the need to take care of maintaining reserves in winter - so the first Russian snacks appeared: sauerkraut, salted cucumbers and mushrooms, urinary berries, loaf salty fish. Until now, in many southern countries there is no such ways to prepare products as canning, salting, pickling. Therefore, there is reason to believe that the salty, sauer and marinated products foreigners called Russian snack, which is very harmoniously combined with strong drinks.
In addition to vegetable snacks, in Russian cuisine, the traditions of filing meat, fish and cheese snacks. Normal cutting S. beautiful decor - Pure Russian tradition, because in the old Russian cuisine, even salads for a long time consisted of one component: a marinated swamp salad, a salad of cucumbers, a salad from sauerkraut etc. Preparation of such a snack was limited to one of the types of cold or hot processing: serving or salting, or cooking or baking. An acid refilling of sour cream or vinegar, with spices and spicy herbs, the range of which was already quite extensive in the ninth century, served as an addition to such dishes.
Under the influence of the kitchen of Western countries, starting from the middle of the eighteenth century, the preparation of cold snacks was complicated: the salads became multicomponent, and, difficult in composition, the vinaigrette is still considered to be Russian salad. Sophisticated salads are a feature of modern Russian cuisine, along with simple cutting.
Vegetable snacks also underwent deep changes under the influence of kitchen of neighboring peoples. Tomatoes, cucumbers, eggplants, peppers, zucchini, previously unknown products in Russian cuisine, are now served as a snack in fresh, fried or stew. Very popular on the Russian table canned vegetables and salads.
The appearance of salads, complex methods of thermal processing and grinding of products, Russian cuisine is obliged to the French. Sandwiches are the influence of the German culinary tradition, but in the Russian version they are much more interesting, because they are not limited to two components. Brot and Butter - bread and oil, in a modern Russian version of snacks are decorated salty fish or caviar, cheese, slices of buoymen, ham, other components. In the preparation of sandwiches for the buffet, there was no and without the influence of Italian, French, American cuisine, as evidenced by the appearance of Canape, Crostini, Bruschetta, sandwich, tapas.
Meals from chopped meat, fish and vegetables, cold and hot are served as snack meals: sausages, meat and fish rolls, stuffed eggs, vegetables, pies, vegetable caviar.
Keeping your own traditions, Russian cuisine continues to develop and enriched at the expense of diversity of dishes not only neighboring peoples, but also collecting snack recipes even on other continents. This is the most important principle of Russian cuisine - in the latitude of the range, generosity and hospitality, in the desire to understand and accept the culture and traditions of other peoples. Therefore, if you need to adequately meet the guests, just serve on the table what is in the house at this moment, without forgetting to decorate the treat, as it was done in Russia.
1. Russian appetizer: stew eggplants with tomatoes (cells)
Products:
Tomatoes (fleshy grades) 1 kg
Eggplant 1.7 kg
Salad pepper 350 g
Sour apples 300 g (net)
Onions, 0.5 kg
Carrot red 400 g
Garlic 90 g
Refined oil 125 ml
Black, fragrant, red sharp ground pepper
Coriander
Bay leaf
Tomato paste 150 g
Cooking:
Eggplants, clearing the cups and skin, cut into cubes (2-3 cm), withstand in the salt solution for about an hour to remove bitterness and rinse with clean water. Dry on a napkin. Sattail carrots and grind onions. Select meaty varieties of peppers and tomatoes for snacks, blanch, remove the skin and seeds, cut into cubes.
Fry vegetables to ruddy colors alternately, then with the help of a noise, shift them into a sieve, giving stepping to excess oil.
Roasted eggplants, tomatoes and peppers put in a skeleton, and ride the onion with a carrot in the pan. Sutitate purified apples, and also add to the frying pan. Pass the refueling of 10-15 minutes, then add tomato paste, spices and salt, mix and let boil. Hot mass will be a blender until homogeneous, pour into the saucepan and extinguish vegetables until ready, on medium heat, without covering the lid. Before removing from the stove, check the taste, lay the chopped garlic. Now cover the saucepan with a cap and wrapped with a warm cloth for half an hour.
The main point is the design and feeding of snacks, in Russian style - very beautiful. The cell is served hot and cold. Hot snack Spread out in the dish or portion snack bar hillside. Around Put "Petals" - Potato Chips, Solk Tomatoes or Plate fresh cucumbers. Sprinkle with a naked greens. Snack can be filed in sand baskets Or come up with your own design options.
2. Russian snack from Kabachkov - "Icra Zamar"
Eggplants and zucchini everywhere spread in Russian cuisine only in the twentieth century, in the Soviet period, but became a favorite ingredient for snacks and side dishes.
Product composition:
Zucchini 1.3 kg
Carrots 300 g
Red Pepper Salad 400 g
Tomatoes 800 g
Garlic 0.5 heads
Vegetable oil 120 ml
Vinegar Table (9%) 75 ml
Tomato paste 100 g
Salt to taste
Red sharp and black pepper
Cooking method:
Grind onions and soda carrots. Pass vegetables on vegetable oil until soft. Clean tomatoes from the skin. To do this, care and lower them in hot water, not long. Clean the zucchini and pepper. Cut the vegetables with medium-sized cubes. Fill tomatoes tomato Juice And tapping until soft. Wipe through the sieve to remove seeds - so the caviar will look prettier. Add pepper to the roaster and extinguish for five minutes, then add tomatoes, and continue to spend ten minutes. Send zucchini vegetables, pour vinegar, season with spices and salt. Cover the lid and stew 40-45 minutes, stirring continuously. Finished caviar to by a blender. So cold, decides with a large number of greenery.
3. Russian snack - pancakes with caviar
Classic - Russian pancakes, and in our time, unfortunately - luxury, for especially solemn cases. But, if problems arise with caviar, use a delicate oil or distress finely salted salmon, ketu, pump.
Ingredients:
Vegetable oil 150 ml
Boiled water 100 ml
Milk (3.2%) 300 ml
Eggs 3 pcs.
Sugar 25 g
Butter, melted 125 g
Red Caviar 250 g
Solid cheese 200 g
Green bow 80 g
Cooking:
Connect flour, soda, sugar and salt. Watch the eggs in the foam, add water and milk. Liquid pour gradually into a dry flour mixture, stirring the dough with a wedense. Pour refined vegetable oil. Ready matter dough Leave half an hour so that gluten blossomed better.
Take a pancake frying pan with a diameter of 20-22 cm, warm up well, and bake pancakes, pouring the dough with the same portions. Hot pancakes lubricate with melted oil.
Looking for a snack: Watch the caviar, putting into the center of each pancake on one spoon; The edges assemble the skirt, tie on the green pins of the bow. Serve, beautiful cheese slicing. Pancakes can also be collapsed with a tube or coolers.
4. Jelly - Cold Russian Snack
Ingredients:
Pork legs 4 kg
Chicken legs 3 kg
Beef Tails 2 kg
Cutting beef 3 kg
Carrots 0.5 kg
Garlic 100 g
Onion 0.3 kg
Leaf Lavral 10 g
Black pepper (peas)
Parsley (Fresh Leaves)
Mustard sauce, table hook - for feeding
Cooking:
Soak meat overnight in cold water, then wash. Fillet and trees temporarily set aside. Feet and tails fold into a large saucepan, pour with clean water. You can use other parts of the carcass containing a large number of cartilage tissue.
Clean carrots, onions. Put a saucepan on the minimum fire, bring to a boil, removing the foam. Put the root root, boil the broth for three hours. The willingness of the broth is checked with a knife or fork, which should freely calculate the skin, and at the end of the cooking legs and tails must be fully welded. Add prepared fillet to the broth and ham. Boil again in the same mode up to 1.5 hours. Add with flesh fragrant spices.
In the process of cooking, the amount of fluid decreases to 40%. Turn off the fire, replace meat on the dish, and add purified and crushed garlic to the broth.
When the broth and the meat is cooled to 20-25 ° C, straighten the broth (it should be transparent), cut the meat cubes. Spread the boiled carrots in the portion, sliced \u200b\u200bby plates, parsley leaves. On top Put the boiled meat, cut into cubes, fill the shapes with broth. Put the chill in the refrigerator, covering the shape, until it is frozen.
When filing a shape slightly moderate, lowering in boiling water, turn over the snack plate or a large dish.
5. Russian Snack: Stuffed Tomatoes with Mushrooms
Products for cooking:
Tomatoes are large 8-10 pcs.
Champignons Marinated 250 g
Boiled potatoes 180 g
Onions Green 50 g, on -120 g
Mayonnaise 75 g
Cooking:
Boil potatoes and eggs and cut into a small cube. Grind onion And mushrooms. Mix and fill mayonnaise. Space. Cut in the top of the tomatoes the stars shape and remove the core with a spoon, turn out, leave for a while until the juice strokes. Spread the filling in the middle, put the green onions and sprinkle on top.
Make a snack on a dish decorated with greens.
If sheet greens are used for cooking snacks, fresh vegetables, mayonnaise, then it follows to her cooking not earlier than a couple of hours before the start of dinner to keep freshness and beautiful appearance of the dish.
Cutting, meat, fish or cheese can be prepared in advance to catch all the dishes to the appointed hour, but so that the cutting does not dare, put it into the containers (separately!), Close the lids. You can put it beautifully on the plates and wrap the film from above. Before filing on the table, remove the plates with snack into the refrigerator.
Make sure that the snacks will necessarily match the alcoholic beverages filed on the table:
To vodka - fat, sharp, salty: pickled mushrooms, cucumbers and other pickles, jelly. You can serve pies and pancakes, searer, Forshmak, Solonin, Balyk and other smokers;
TO white wine - White meat and fish Some cheese varieties;
To the red and tart of wine - red types of meat, also cheeses;
To dessert wines - fruits, salads and fruit desserts;
To sparkling wines - seafood;
For beer - smoked cheese, salty fish, pizza, chips;
To brandy - cheeses, chocolate, fruit, low-fat meat.
Cool snacks are served to strong alcoholic beverages, hot snacks can be served to more light alcohol.
Snack is an attribute of a festive table, a cold or hot dish, which is served in front of the main dishes. Contrary to rumors, alcoholic beverages were invented not in Russia, and tight kvass or fed (drink from honey and water) ancestors before dinner did not use anything. Wine, which appeared with the arrival of Christianity from Byzantium, was considered for a long time only a ritual drink, and not a aperitif.
That is, in a snack, as a supplement to alcohol drinks, there was no need for quite a while, until foreigners opened the first restaurants in Russia. "Our nozzles soon" is no longer about the modern Russian culture of the festive feast. Now the classical ideas about the festive feasts and the rules for filing treats have changed a lot: a buffet consisting of snacks, and sandwiches can generally take with them to work as a full lunch.
Many dishes that existed in ancient Russian cuisine independently without aperitifs simply switched to the discharge of snacks with the advent of the tradition of consumption of strong drinks. But, besides said, there are other rules that do not recommend, for example, to climb the wine with pickled mushrooms or salty cucumbers. What is customary to serve as a snack in Russian cuisine? We'll figure out.
Russian snack - basic principles of cooking
To say that to file to the table as Russian snacks, it is necessary to take into account the peculiarities of our kitchen, which established many centuries ago under the influence of objective historical and geographical factors, as well as modern trends in its development.
Extensive territory, forests and rivers are an abundance of fish, game, mushrooms and berries, which have become the basis of the diet of the ancestors. Sigor climatic conditions led to the need to take care of the preservation of stocks in winter - so the first Russian snacks appeared: sauerkraut, salty cucumbers and mushrooms, urinary berries, loafal salty fish. Until now, in many southern countries there is no such ways to prepare products as canning, salting, pickling. Therefore, there is reason to believe that the salty, sauer and marinated products foreigners called Russian snack, which is very harmoniously combined with strong drinks.
In addition to vegetable snacks, the traditions of feeding meat, fish and cheese snacks have developed in Russian cuisine. The usual cutting with a beautiful design is a purely Russian tradition, because in the ancient Russian cuisine, even salads for a long time consisted of one component: a marinated bed salad, a salad of cucumbers, salad cabbage salad, and so on. Preparation of such a snack was limited to one of the types of cold or hot processing: serving or salting, or cooking or baking. An acid refilling of sour cream or vinegar, with spices and spicy herbs, the range of which was already quite extensive in the ninth century, served as an addition to such dishes.
Under the influence of the kitchen of Western countries, starting from the middle of the eighteenth century, the preparation of cold snacks was complicated: the salads became multicomponent, and, difficult in composition, the vinaigrette is still considered to be Russian salad. Sophisticated salads are a feature of modern Russian cuisine, along with simple cutting.
Vegetable snacks also underwent deep changes under the influence of kitchen of neighboring peoples. Tomatoes, cucumbers, eggplants, peppers, zucchini, previously unknown products in Russian cuisine, are now served as a snack in fresh, fried or stew. Very popular canned vegetables and salads on the Russian table.
The appearance of salads, complex methods of thermal processing and grinding of products, Russian cuisine is obliged to the French. Sandwiches are the influence of the German culinary tradition, but in the Russian version they are much more interesting, because they are not limited to two components. Brot and Butter - bread and butter, in a modern Russian version of snacks are decorated with salty fish or caviar, cheese, slices of buoymen, ham, other components. In the preparation of sandwiches for the buffet, there was no and without the influence of Italian, French, American cuisine, as evidenced by the appearance of Canape, Crostini, Bruschetta, sandwich, tapas.
Dish meat, fish and vegetables, in cold and hot, fish, and fish ruses, stuffed eggs, vegetables, stuffed eggs, vegetables, pies, vegetable eggs, vegetables, pies, vegetable caviar, serves meat.
Keeping your own traditions, Russian cuisine continues to develop and enriched at the expense of diversity of dishes not only neighboring peoples, but also collecting snack recipes even on other continents. This is the most important principle of Russian cuisine - in the latitude of the range, generosity and hospitality, in the desire to understand and accept the culture and traditions of other peoples. Therefore, if you need to adequately meet the guests, just serve on the table what is in the house at this moment, without forgetting to decorate the treat, as it was done in Russia.
1. Russian appetizer: stew eggplants with tomatoes (cells)
Products:
Tomatoes (fleshy grades) 1 kg
Eggplant 1.7 kg
Salad pepper 350 g
Sour apples 300 g (net)
Onions, 0.5 kg
Carrot red 400 g
Garlic 90 g
Refined oil 125 ml
Black, fragrant, red sharp ground pepper
Coriander
Bay leaf
Tomato paste 150 g
Cooking:
Eggplants, clearing the cups and skin, cut into cubes (2-3 cm), withstand in the salt solution for about an hour to remove bitterness and rinse with clean water. Dry on a napkin. Sattail carrots and grind onions. Select meaty varieties of peppers and tomatoes for snacks, blanch, remove the skin and seeds, cut into cubes.
Fry vegetables to ruddy colors alternately, then with the help of a noise, shift them into a sieve, giving stepping to excess oil.
Roasted eggplants, tomatoes and peppers put in a skeleton, and ride the onion with a carrot in the pan. Sutitate purified apples, and also add to the frying pan. Pass the refueling of 10-15 minutes, then add tomato paste, spices and salt, mix and let it boil. Hot mass will be a blender until homogeneous, pour into the saucepan and extinguish vegetables until ready, on medium heat, without covering the lid. Before removing from the stove, check the taste, lay the chopped garlic. Now cover the saucepan with a cap and wrapped with a warm cloth for half an hour.
The main point is the design and feeding of snacks, in Russian style - very beautiful. The cell is served hot and cold. Hot snack decompose in the dishes or portion snacks with a hill. Place the "petals" - potato chips, tomato slices or fresh cucumbers plates. Sprinkle with a naked greens. A snack can be served in the sandy baskets or come up with your own design options.
2. Russian snack from Kabachkov - "Icra Zamar"
Eggplants and zucchini everywhere spread in Russian cuisine only in the twentieth century, in the Soviet period, but became a favorite ingredient for snacks and side dishes.
Product composition:
Zucchini 1.3 kg
Carrots 300 g
Red Pepper Salad 400 g
Tomatoes 800 g
Garlic 0.5 heads
Vegetable oil 120 ml
Vinegar Table (9%) 75 ml
Tomato paste 100 g
Salt to taste
Red sharp and black pepper
Cooking method:
Grind onions and soda carrots. Pass vegetables on vegetable oil until soft. Clean tomatoes from the skin. To do this, care and lower them in hot water, for a while. Clean the zucchini and pepper. Cut the vegetables with medium-sized cubes. Fill tomatoes tomato juice and tailor until soft. Wipe through the sieve to remove seeds - so the caviar will look prettier. Add pepper to the roaster and extinguish for five minutes, then add tomatoes, and continue to spend ten minutes. Send zucchini vegetables, pour vinegar, season with spices and salt. Cover the lid and stew 40-45 minutes, stirring continuously. Finished caviar to by a blender. So cold, decides with a large number of greenery.
3. Russian snack - pancakes with caviar
Classic - Russian pancakes, and in our time, unfortunately - luxury, for especially solemn cases. But, if problems arise with caviar, use a delicate oil or distress finely salted salmon, ketu, pump.
Ingredients:
Vegetable oil 150 ml
Boiled water 100 ml
Milk (3.2%) 300 ml
Eggs 3 pcs.
Sugar 25 g
Creamy oil, melted 125 g
Red Caviar 250 g
Solid Cheese 200 g
Green bow 80 g
Cooking:
Connect flour, soda, sugar and salt. Watch the eggs in the foam, add water and milk. Liquid pour gradually into a dry flour mixture, stirring the dough with a wedense. Pour refined vegetable oil. Leave the finished pancake dough for half an hour, so that gluten blossomed better.
Take a pancake frying pan with a diameter of 20-22 cm, warm up well, and bake pancakes, pouring the dough with the same portions. Hot pancakes lubricate with melted oil.
Looking for a snack: Watch the caviar, putting into the center of each pancake on one spoon; The edges assemble the skirt, tie on the green pins of the bow. Serve, beautiful raw cutting. Pancakes can also be collapsed with a tube or coolers.
4. Jelly - Cold Russian Snack
Ingredients:
Pork legs 4 kg
Chicken ham 3 kg
Beef Tails 2 kg
Cutting beef 3 kg
Carrots 0.5 kg
Garlic 100 g
Onion 0.3 kg
Leaf Lavral 10 g
Black pepper (peas)
Parsley (Fresh Leaves)
Mustard sauce, dining housing - for filing
Cooking:
Soak meat overnight in cold water, then wash. Fillet and trees temporarily set aside. Feet and tails fold into a large saucepan, pour with clean water. You can use other parts of the carcass containing a large number of cartilage tissue.
Clean carrots, onions. Put a saucepan on the minimum fire, bring to a boil, removing the foam. Put the root root, boil the broth for three hours. The willingness of the broth is checked with a knife or fork, which should freely calculate the skin, and at the end of the cooking legs and tails must be fully welded. Add prepared fillet to the broth and ham. Boil again in the same mode up to 1.5 hours. Add fragrant spices with flesh.
In the process of cooking, the amount of fluid decreases to 40%. Turn off the fire, replace meat on the dish, and add purified and crushed garlic to the broth.
When the broth and the meat is cooled to 20-25 ° C, straighten the broth (it should be transparent), cut the meat cubes. Spread the boiled carrots in the portion, sliced \u200b\u200bby plates, parsley leaves. On top Put the boiled meat, cut into cubes, fill the shapes with broth. Put the chill in the refrigerator, covering the shape, until it is frozen.
When filing a shape slightly moderate, lowering in boiling water, turn over the snack plate or a large dish.
5. Russian Snack: Stuffed Tomatoes with Mushrooms
Products for cooking:
Tomatoes are large 8-10 pcs.
Champignons Marinated 250 g
Boiled potatoes 180 g
Onions Green 50 g, on -120 g
Mayonnaise 75 g
Cooking:
Boil potatoes and eggs and cut into a small cube. Grind onions and mushrooms. Mix and fill mayonnaise. Space. Cut in the top of the tomatoes the stars shape and remove the core with a spoon, turn out, leave for a while until the juice strokes. Spread the filling in the middle, put the green onions and sprinkle on top.
Make a snack on a dish decorated with greens.
If a sheet greens, fresh vegetables, mayonnaise are used for cooking snacks, then getting ready for her cooking before a couple of hours before the start of dinner to keep the freshness and beautiful appearance of the dish.
Cutting, meat, fish or cheese can be prepared in advance to catch all the dishes to the appointed hour, but so that the cutting does not dare, put it into the containers (separately!), Close the lids. You can put it beautifully on the plates and wrap the film from above. Before filing on the table, remove the plates with snack into the refrigerator.
Make sure that the snacks will necessarily match the alcoholic beverages filed on the table:
To vodka - fat, sharp, salty: pickled mushrooms, cucumbers and other pickles, jelly. You can serve pies and pancakes, searer, Forshmak, Solonin, Balyk and other smokers;
To white wine - white meat and fish Some varieties of cheese;
To the red and tart of wine - red types of meat, also cheeses;
To dessert wines - fruits, salads and fruit desserts;
To sparkling wines - seafood;
To beer - smoked cheeses, salty fish, pizza, chips;
To brandy - cheeses, chocolate, fruit, low-fat meat.
Cool snacks are served to strong alcoholic beverages, hot snacks can be served to more light alcohol.
