I like that lady a lot. 
Zakuski
Actually, H’s family has this regularly for Christmas, before the meal. Some butter with caviar on toast.
Photo credit: the Spruce Eats
Any ideas for how to use a jar of Ajvar?
Some nice recipes here.
Making a beef kharcho tonight. While Georgia isn’t a Slavic culture, Kharcho is popular throughout the Ukraine and Russia, as well as Central Asia. I am substituting dried apricots for the sour plums, which isn’t traditional, but will add a tart note. I have used sour cherries in other Kharchos.
My grandparents served this at every party they hosted, except red caviar, which was more affordable.
My bastardized beef kharcho with apricots
An no recipe oven borscht using cabbage, tomatoes, pickled beets and dill.
Cool 
H/T Melanie Wong
https://www.washingtonpost.com/food/2021/10/08/russian-house-california-restaurant/
Nomination thread for next quarter is up! Winter 2022 (Jan-Mar) Cuisine and Dish of the Quarter - NOMINATIONS
I’m roasting a duck stuffed with apples and onions, following a Bavarian recipe, but noticed this Russian duck is similar- it includes garlic.
Mine will be apple, onion and marjoram https://www.olgasflavorfactory.com/recipes/main-course/poultry/duck/
