We selected Russian cuisine and a recipe for Sirniki. This recipe was from Wayne Gisslen, Professional Cooking for Canadian Chefs, seventh edition, which was published in 2011 by John Wiley & Sons, Inc.

This dish is comprised of mainly tvorog, which is a type or cheese or curd, widely used in Russia. Sirniki is typically a breakfast, but it can be eaten as a dessert or stuffed into dumplings and pies as well. Tvorog is a wonderful cheese that was typically just eaten by itself alongside sour cream and jam. Sirniki was invented as a means of using up any old tvorog, that people did not want to eat uncooked, and to assure that nothing was wasted.

                                                                                                                                                                         This exhibit was created by Victoria Gunnarson (year 2, Applied Human Nutrition) and Gaoya Ning (year 4, Economics)