In a small pot over medium-low heat, melt sugar until liquefied and golden in color. This takes about 10 mintues if not longer, be patient & wait for the sugar to melt. Carefully pour hot syrup into each glass container, turning the dish to evenly coat the bottom and sides. Set aside.
In a blender, beat eggs, condensed milk & evaporated milk. Pour egg mixture on top of the melted sugar into each container.
Put the individual containers into a large baking glass dish filled with water. Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.
I made these cute little ghost chocolate covered strawberries for a family halloween party & they were a hit.
For the white ghosts
*1 bag white chocolate chips
*1 tspoon vegetable oil
*a few dark chocolate chips for the eyes
Wash the strawberries & dry them with a paper towel. Read the instructions on the bag for melting the chips. Put them on low heat, as soon as they start melting, take off the heat & stir, & then put it on heat again until complete melted & turn off. I used a tooth pic for the mouth.
I used the same technique for the dark chocolate strawberries but I used shaved almonds as the eyes & mouth.
I always order the Ahi Poke when going out to a fancy dinner and never thought that it could be made at home. But, this recipe is so delicious & when presented in these cute little martini glasses, its even better than at a restaurant.
1/4 to 1/2 cup soy sauce
1 teaspoon sugar
1 tablespoon fresh lime juice
2 tablespoons sesame oil
1 teaspoon red pepper flake (or to taste)
1 Japanese cucumber cut into small cubes
1 pound ahi tuna, cut into 1/2-inch cubes
1 avocado cut into 1/2- inch cubes
Mixed greens salad base:
1 package fresh mixed greens chopped into small pieces
1 bunch Japanese Enoki mushrooms, destemmed.
1/4 to 1/2 cup sesame soy salad dressing
1. Combine the soy sauce, sesame oil, lemon juice, and sugar in a medium bowl. Whisk together. Toss in the tuna, cucumber and avocado and gently mix together. Add red pepper flakes to taste. Let the poke sit in the fridge for 30 minutes to marinate.
2. Place mixed greens in bowl. Add sesame soy dressing to taste, making sure to dress the salad lightly. Toss. Set aside.
3. Remove ahi poke mixture from refrigerator to begin plating.
4. Begin you plating with the salad mix first and then place the ahi poke mixture on top. Sprinkle more sesame seeds on top for garnish
Nalisniki (налесники), cheese blintzes, cheese crepes, blinchiki. This Russian dish has many names, but whatever it’s called, it has remained one of the most popular in Russia. There are many ways to make them and a variety of fillings; everything from cheese to fruit and even meat! Make a batch of these and have gourmet breakfasts! They seem intimidating, but once you get the hang of it, they are fast and easy to make.
Servings: 6 to 8 (Makes 13, 9-inch crepes)
Ingredients for crepes: ½ cup lukewarm water
1 cup milk
4 large eggs
4 tablespoons unsalted butter, melted. Plus more to sauté.
1 cup all-purpose flour (you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose)
2 tablespoons sugar
Pinch of Salt
Ingredients for cheese filling: 8 oz package cream cheese, at room temperature
16 oz small curd cottage cheese
1/3 cup sugar
¾ cup raisins
Powdered sugar for serving (optional)
How to Make Crepes:
1. Put all of the ingredients for the crepes (in the order that they are listed) in a blender and blend until well combined.
2. Melt a dot of butter in 2 non-stick skillets over medium heat. (2 skillets make the process go faster).
3. Pour about 2 to 3 tablespoons of batter into the skillet. I use a 1-ounce measuring cup.
4. As you are pouring into the skillet, swirl the batter to evenly coat the bottom. If you get any small gaps, you can fill them with more batter.
5. Once the bottom is golden, flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get golden and plop the crepe out onto a cutting board.
Repeat with all of the batter, using a dot of butter each time. Don’t stack hot crepes on top of each other. Once they are just warm or room temp, they can be stacked.
Don’t panic, the first crepe in the pan never turns out nice!
How to make Cheese filling and complete Blinchiki:
1. In a colander, rinse the cottage cheese with cold water and DRAIN WELL. A cheese cloth also works well.
2. Mash the cream cheese, cottage cheese and sugar with a potato masher until well combined and creamy. Cottage cheese will still be a little lumpy.
3. Using a spatula, spread 2 generous tablespoons of cheese filling on each crepe.
4. Sprinkle with about 15 raisins.
5. Roll the crepe into a log and cut in half.
6. Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.
Melt about 1 tablespoon of butter in a skillet and sauté the rolled cheese crepes on medium heat until golden brown on both sides. They don’t take long to sauté. Be careful not to burn them.
Dust with powered sugar (optional) and serve with sour cream or jam on the side. YUUUMMMM!
There’s a new blog on the block, its awesome. Meet spoon fork bacon, an incredible food and and entertaining destination from photographer Teri Lyn Fisher and stylist Jenny Park. All their recipes look so delicious & the pictures are amazing.
Check out this healthy skinny version of the beloved tacos.
Grilled Zucchini Tacos
Serves 4 to 5
2 zucchinis, tops and bottoms removed and sliced into strips
2 yellow squash, tops and bottoms removed and sliced into strips
3 tablespoons extra virgin olive oil
salt and pepper to taste
roasted tomatillo salsa:
8 tomatillos, cut in half
2 garlic cloves, gently smashed
2 tablespoons extra virgin olive oil
1 jalapeno, seeded and roughly chopped
½ bunch cilantro, roughly chopped
1 limes, juiced
sweet corn succotash:
2 tablespoons unsalted butter
¼ cup red onion, diced
¼ cup red bell pepper, diced
½ jalapeno, seeded and diced
1 garlic clove, minced
1 corn on the cob, kernels and milk removed from cob
18 4-5 inch corn tortillas
½ cup queso fresco, crumbled
2 limes, cut into wedges
1. Preheat grill or grill pan to medium-high heat.
2. Preheat oven to 350°F.
3. Brush the zucchini and squash with olive oil, season with salt and pepper and place on a hot grill/grill pan.
4. Grill on each side for 4 to 5 minutes or until slightly softened. Remove from grill and set aside.
5. Place the tomatillos and garlic in a bowl and toss together with olive oil, salt and pepper.
6. Pour the mixture onto a baking sheet and roast for 20 minutes or until the tomatillos have softened and slightly caramelized.
7. Remove from the oven and place tomatillos and garlic into a food processor with the remaining salsa ingredients.
8. Puree the mixture until smooth, Season with salt and pepper. Set aside.
9. Melt the butter in a skillet over medium-high heat.
10. Add the red onion, bell pepper, jalapeno, and garlic and sauté for 3 to 4 minutes.
11. Add the corn and continue to sauté for 5to 7 minutes. Season with salt and pepper.
12. Remove from heat and set aside.
13. Warm the tortillas over a griddle for about 3 minutes on each side.
My babyshka would make the best potato latkes. I like to eat them cold or hot & I love to have them as a fun dinner for the summer. They definitely take some time to make but the result is really worth it.
* 1-1/2 pounds russet potatoes peeled
* 1/4 cup finely chopped shallots
* 2 large eggs, lightly beaten
* 2 tablespoons flour (or more) or matzo meal (during Passover)
* 1 1/2 teaspoons salt and freshly ground black pepper
* Vegetable oil for frying
In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with Salmon roe & sour cream , also you can serve with applesauce.
This recipe is for Russian Pelmeni along with a NEW dough recipe came from one of my favorite blogs, Natasha’sKitchen.com. All pictures & recipe are from there! I wanted to share since I love Pelmeni & she explaines the process really well.
I recommend a KitchenAid Mixer for the job and A Pelmeni Mold also speeds up the process. Pelmeni are a royal pain in the bottom to make. They are however, cheap and tasty . You will have enough for about 6 dinners with this recipe, so if you are up for suffering through the process once, you will have a nice stash of these in the freezer. Serve these in a good quality chicken broth, or boil and butter them up, then dip in sour cream, vinegar or ketchup.
Servings: Makes 180 + pelmeni
Cost to Make: $8-$10
Ingredients for Pelmeni Dough:
2/3 cups buttermilk
2 large eggs
2 cups warm water
1 1/2 tsp salt
7 cups plus 6 tbsp all-purpose flour
Ingredients for Pelmeni Filling:
1 lb ground turkey
1 lb ground pork
1 medium onion, finely diced
1 tbsp olive oil
3 garlic cloves, pressed
1/2 tsp ground pepper
3/4 tsp salt
1 tsp hot sauce, optional
Ingredients/ Ideas for Toppings:
Sour cream, vinegar, ketchup
How to Make Basic Vareniky or Pelmeni Dough:
1. Using the whisk attachment on medium speed, mix together: 2/3 cup buttermilk, 2 cups warm water, 2 eggs and 1 1/2 tsp salt until well blended (please excuse the fact that this picture has the paddle attachment – I hauled my mixer to my sister’s house to make these and forgot the whisk!).
2. Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended
3. Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup).
4. Add the rest of the flour 1 tbsp at a time, until the dough is no longer sticking to the sides of the bowl (I used 6 tbsp). Once it is no longer sticking to the bowl, continue to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour).
5. Place the dough on a lightly floured surface.
How to Make Pelmeni Filling: 1. Heat 1 tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.
2. Mix together pork, turkey, onion & garlic mix, 3/4 tsp salt, 1/2 tsp ground pepper and 1 tsp hot sauce (optional). The KitchenAid is very useful for mixing meat as well, so your hands don’t freeze even if your meat is cold.
If using a pelmeni mold:
1. Cut off about tennis-ball-size chunks of dough and roll out into a circle.
2. Place over mold. Place 1/2 tsp meat into each pocket space on the mold.
3. Roll out another chunk of dough and place over the mold.
4. Use a rolling pin, roll the top, working from the center – outwards until the pelmeni are well-defined.
5. Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.
6. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.
7. Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.
To Cook Pelmeni: Bring a pot of water to boil (add 1 tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add FROZEN pelmeni and return to a boil. They should float to the top, then boil for 3 mintues longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).
Spring time is here and this is a perfect salad to make for a hot weekend day! Some of the best memories I have from Russia is being on my grandparents Dasha. Dasha is a country home were we had our own chicken, cows & grew our own fruits & vegetables. My grandma would make this vinegret for lunch and after we would go swim in the river near by. This salad is super healthy. Beets have a lot of antioxident and keep you looking young. 🙂 (just remember to also use sunscreen)
Ingredients for Russian Vinigrette: 3 medium beets
4 medium potatoes
3 medium carrots
1/2 cup sauerkraut, drained
3 medium pickles
2 tbsp Olive Oil
1 small onion, finely chopped (about 1/2 cup)
How to Make Russian Vinaigrette: 1. In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife.
2. In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don’t overcook the potatoes.
3. Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler). *** you can do steps 1 to 3 the day before and just refrigerate until ready to use***
4. Peel the skins from the potatoes, beets and carrots.
5. Dice pickles, beets, potatoes, carrots & finely dice onion.
6. Mix together all of the ingredients. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.
I am obsessed with salads. I have a salad every single day because they are filling and make me feel happy and super healthy. 🙂 I always look for new recipes so my hubby does not get bored at dinner time. My friend Jen, who is an amazing cook, made this really tasty salad for our Sewing Circle and I had to share it.
Spring Salad Mix Spinach Heirloom Tomatoes Artichoke Hearts Roasted Bell Peppers Gorgonzola Cheese Chickpeas Dressing: wisk together fig infused vinegar, olive oil & season with salt
Growing up in Ukraine, my dad would always make shish kabobs, they are called Shashliky in russian. My parents would take us on camping trips in the Russian Forest and we would grill these up for dinner. This is an enhanced recipe, done by my brother in law..Avi Tal.
They turned out so tasty, I had to share.
1. Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
2. Meanwhile, preheat grill or broiler. Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water. Blanch zucchini for 1 minute. Drain and refresh with cold water.
3. Alternate chicken cubes, peppers and zucchini on skewers. Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.
When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn’t protect them.)