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Chicken and Cheese Roulade

December 29, 2012 · by · 3 Comments
Chicken and Cheese Roulade
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Sliced deli meats and cheese are very popular to be on Russian tables especially during holidays and special occasions like weddings.This roulade is thinly sliced and served cold as an appetizer.

Ingredients:
8 chicken thighs
8 eggs
1 1/2 cup shredded mozzarella cheese
6 tbsp. mayonnaise
salt and pepper

Directions:
Heat oven to 350 degrees.
Grind the chicken using a meat grinder.
Season chicken with salt and pepper (you may add your favorite seasonings as well)
Whisk eggs and mayo in a mixing bowl.Add cheese.
Line a baking sheet(15×10.5) with heavy duty aluminum foil.
Spray with nonstick cooking spray.

Spread cheese and egg mixture evenly on the prepared baking sheet.
Bake for 15 minutes.

Carefully peel the aluminum foil of the egg and cheese.Using a serving knife or spatula helps a little with peeling.
Spread ground chicken evenly over the egg and cheese sheet and roll it up starting with long side.

Wrap it tightly in parchment paper(seal the sides) and two times in aluminum foil.twist and tuck in the sides of foil.
Bake for 1hr 1/2.
Let it cool and store in the refrigerator.

Filed Under: appetizer, cheese, Christmas, gourmet, holiday, meat, roll, roulade, russian, russian food ·

Jello Holiday Ring

December 21, 2012 · by · 12 Comments
Raspberry Jello Holiday Ring
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Raspberry Jello Holiday Ring

White creamy mousse in between two layers of raspberry jello with raspberries. A simple and festive dessert that will look elegant on your Holiday table.You can substitute for strawberry or apricot flavor jello and any type of berries.

Ingredients:
2 (3oz.) packages jello
4 1/2 packets gelatin
1 1/2 cups hot boiling water(divided)
2 cups cold water(divided)
1 cup powdered sugar
3/4 cup sour cream
11/2 cup hot milk
1 cup heavy whipping cream
8 oz. mascarpone  cream*
Fresh raspberries or sliced strawberries.
Bundnt  pan or deep glass baking dish.

* You can substitute for cream cheese, although taste will be slightly different.But still good.

Directions:
Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.Add 1 cup cold water and continue to mix.
Arrange raspberries to the bottom of the pan.
Pour the liquid jello in the pan.Refrigerate until jello is firm.

Mix 2 1/2 packets of gelatin with 1/3 cup col water.
Let stand for 4-5 minutes.
Heat milk ( you can use microwave).
Add hot milk to gelatin.Mix until gelatin completely dissolves.
Let it cool.
In a mixing bowl beat together mascarpone with powdered sugar.Add sour cream and continue beating.
Gradually add cooled milk with gelatin.Beat.
Gradually add heavy whipping cream continue beating for 2-3 minutes.

Pour this mixture on top of jello and refrigerate for about 1 hour.

Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.
Add 1 cup col water and continue to mix.
Arrange raspberries on top of the white layer.
Pour the liquid jello in the pan on top of the white layer.Refrigerate until jello is ready.(2 hours)

To remove Jello from bundnt pan,Fill sink with warm/hot water.
Dip the pan in water for about 15-20 seconds( all the way to the top edges, careful not to get water on the jello).
Put the platter or tray on top of the bundnt pan, turn it over to release the ring on the platter.

Print
Raspberry Jello Holiday Ring

Ingredients

  • 2 (3oz.) packages jello
  • 4 1/2 packets gelatin
  • 1 1/2 cups hot boiling water(divided)
  • 2 cups cold water(divided)
  • 1 cup powdered sugar
  • 3/4 cup sour cream
  • 11/2 cup hot milk
  • 1 cup heavy whipping cream
  • 8 oz. mascarpone cream*
  • Fresh raspberries or sliced strawberries.
  • Bundnt pan or deep glass baking dish.
  • * You can substitute for cream cheese, although taste will be slightly different.But still good.

Instructions

  1. Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.Add 1 cup cold water and continue to mix.
  2. Arrange raspberries to the bottom of the pan.
  3. Pour the liquid jello in the pan.Refrigerate until jello is firm.
  4. Mix 2 1/2 packets of gelatin with 1/3 cup col water.
  5. Let stand for 4-5 minutes.
  6. Heat milk ( you can use microwave).
  7. Add hot milk to gelatin.Mix until gelatin completely dissolves.
  8. Let it cool.
  9. In a mixing bowl beat together mascarpone with powdered sugar.Add sour cream and continue beating.
  10. Gradually add cooled milk with gelatin.Beat.
  11. Gradually add heavy whipping cream continue beating for 2-3 minutes.
  12. Pour this mixture on top of jello and refrigerate for about 1 hour.
  13. Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.
  14. Add 1 cup col water and continue to mix.
  15. Arrange raspberries on top of the white layer.
  16. Pour the liquid jello in the pan on top of the white layer.Refrigerate until jello is ready.(2 hours)
  17. To remove Jello from bundnt pan,Fill sink with warm/hot water.
  18. Dip the pan in water for about 15-20 seconds( all the way to the top edges, careful not to get water on the jello).
  19. Put the platter or tray on top of the bundnt pan, turn it over to release the ring on the platter.
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Filed Under: Christmas, Dessert, holiday, russian, russian food, simple, simple recipes · Tagged: , , , , , , ,

Cake “Firelogs Under the Snow”-торт “дрова под снегом”

December 19, 2012 · by · 7 Comments
Cake "Firelogs Under the Snow"-торт "дрова под снегом"
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Cake "Firelogs Under the Snow"-торт "дрова под снегом"

This cake will very beautiful at Christmas or New Years table, but most of all its very delicious.
Pastry dough is filled with sweet tart cherry filling and layered with sweet sour cream and whipped cream.

Ingredients:
4 cups flour
2 1/4 sticks butter,cold and sliced
1 1/4  cup sour cream
1 cup sugar
1/3 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla

Cherries:
2 (12 ozs) cherries in syrup or frozen
3/4 cup sugar
31/2 tablespoons corn starch

Cream:
4 cups sour cream
3/4 cup heavy whipping cream
2 cups sugar

Optional toppings- Shredded chocolate, drizzled chocolate, shredded coconut or coconut flakes.

Directions:
First start with cherries, because they need to be cooled.
In a medium sauce pan, combine cherries with syrup or frozen cherries with sugar.
Bring it to slight boil and mix and cook until sugar dissolves.
Remove from heat.
Let it cool down for about 3-4 minutes and add the starch. Mix well.
Let it cool completely while you make the dough.

*If you don’t want to mess around, you can  skip the part of cooking cherries in syrup by just using pitted cherries in water or syrup(drained).

Dough-
In a mixing bowl combine flour,sugar,salt,baking powder.
Add butter and rub with your hands making a crumble.
Add sour cream and vanilla.
Combine the ingredients to form a dough.

Heat oven to 375 degrees

Divide dough into 15 oval discs.
Roll out the dough one at a time.Cover the rest with plastic wrap.
Arrange cherries in a straight line.

Pinch the dough and sides together.
Transfer to a large cookie/baking sheet.(about 4-5 logs per sheet)

Bake for 20-25 minutes.
Let cool completely.

Cream:
Beat sour cream and sugar.
Add heavy whipping cream and beat for another minute or so.
adding vanilla is optional.

Assembling:
Arrange about 5 logs on a large plate.Spread generous amount of cream.
Next layer arrange 4 logs on top of the first bottom layer.Add cream.
Repeat the steps, forming a pyramid or a mountain.
Sprinkle or drizzle with your choice of topping.
Refrigerate for at least 12 hours.

Filed Under: Dessert · Tagged: , , , , , , , , ,

Marinated Mushrooms

December 15, 2012 · by · 6 Comments
Marinated Mushrooms
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These marinated mushrooms are always a big hit at parties,weddings and get togethers.They are very simple to make and made ahead of time.

Ingredients:
2 lbs white button mushrooms(quartered or halved if big)
1 red,orange,yellow bell pepper chopped (I sliced mine,I used mini sweet peppers)
1/3 cup vinegar
2 tbsp lemon juice or vinegar
4-5 garlic cloves chopped
1/2 cup oil
1 teaspoon dry parsley
2 tsp.sugar
11/2 tsp.salt
2 tbsp.fresh chopped dill
1 teaspoon black peppercorns
1 bay leaf

Directions:
Combine oil,vinegar,sugar,salt,parsley and dill.Set aside.
Bring large pot with water to a boil.
Reduce heat and throw in the mushrooms,lemon juice/vinegar,pepper corns and bay leaf.
Cook on low for 10 min.
When done cooking,take mushrooms from the pot.
Discard bay leaf and peppercorns.
Add bell peppers and add marinade.
Mix and cover with plastic wrap and place it in the fridge for at least 12 hours.

Filed Under: appetizer, dressings, easy recipes, holiday, light, russian, russian food, Salad, simple, simple recipes, ukranian, vegetarian ·

Vegetable Spring rolls with Spicy Peanut Sauce and Garlic Sauce

December 13, 2012 · by · 4 Comments
Vegetable Spring rolls with Spicy Peanut Sauce and Garlic Sauce
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Spring rolls or often called” summer rolls” are not only good in summer but are perfect anytime of the year when you want a light,refreshing, and healthy appetizer.
Vegetables like sweet bell peppers,carrots,daikon,cucumber,lettuce,cilantro,(mint and thai basil optional) are wrapped in paper thin rice wrappers and served with spicy peanut sauce and garlic soy sauce.

*I used brown rice spring roll wrappers and brown rice noodles. You can use original(white) rice wrappers and noodles.Brown rice noodles and wrappers are not available in every grocery store.You can find it Whole Foods.

Ingredients:
Rice wrappers
rice noodles -cooked according to package directions.
soft lettuce (I used butter lettuce)
 carrot slivered
daikon sliverd
cucumber cut in strip
red,orange or yellow bell peppers sliced
cilantro
scallions(green onion)cut in strips

Peanut sauce:
2 tablespoons peanut butter
1 1/2 tablespoon hoisin sauce
2 tablespoons rice vinegar
1 tablespoon soy sace
1/4 teaspoon garlic powder
1 tablespoon water
hot chili sauce or sriracha sauce(amount depending how spicy you like)

-Combine all ingredients,set aside.

Garlic Soy Sauce:
3 tablespoons soy sauce
3 tablespoons water
2 garlic crushed
1/2 teaspoon sugar

-combine all the ingredients,set aside.

Directions:
Arrange wet paper towel to the bottom of the glass baking dish.( This keeps the rolls from drying out)
 
Soften rice wrapper in  warm water using a large dish (or slightly cooled boiled water)
Arrange vegetables.
Add rice noodles and roll it up.
Add wet paper towels to each layer.
if not serving right away,cover with plastic wrap and place it in the fridge.
Serve with peanut sauce and garlic soy sauce.

Filed Under: appetizer, asian, dressings, healthy, lunch, sauce, simple, simple recipes, vegetarian, vietnamese ·

French meat casserole-Мясо по-Французски

December 9, 2012 · by · 7 Comments
French meat casserole-Мясо по-Французски
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This meat casserole has nothing to do with French kitchen.This dish is called French meat because it was the first dish that was prepared for Russian Graf Orlov in Paris, favorites of Ekaterina.The original dish was named “Orlovskiy veal” which had layers of veal,potatoes,onions and mushrooms that was baked in bechamel sauce and topped with cheese.Years down the road this recipe was simplified with beef, chicken and pork. And the bechamel sauce was exchanged for cream,mayonnaise or sour cream.
This dish is one our family favorites that I remember making since I was a child.It was always served on holidays and special days.
There is few variations to this dish, like including sliced potatoes or mushrooms(sauteed). I don’t really like it that way, but feel free to add them if you do like it.

Ingredients:
1 1/5 beef tri -tip sliced
1 medium onion or 2 small onions chopped
3 1/2- 4 cups shredded mozzarella cheese
salt and pepper
mayonnaise
8×11 glass baking dish

Directions:
Heat oven to 375 degrees.
Pound the meat slices on both sides.

Arrange everything in this order:
-Sprinkle some onions to the bottom of the dish.
-tenderized meat
-salt & pepper-
-mayonnaise
-onions
-cheese
Repeat the steps for next layer or two (total of up to 3 layers)
Spray foil with nonstick cooking spray and cover the dish with the sprayed side so the cheese won’t stick to the foil.
Bake for 2 hours or when the meat is very tender.
Serve with your favorite side, My favorite is mashed potatoes ot buckwheat.

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French meat casserole-Мясо по-Французски

Ingredients

  • 1 1/5 beef tri -tip sliced
  • 1 medium onion or 2 small onions chopped
  • 3 1/2- 4 cups shredded mozzarella cheese
  • salt and pepper
  • mayonnaise
  • 8x11 glass baking dish

Instructions

  1. Heat oven to 375 degrees.
  2. Pound the meat slices on both sides.
  3. Arrange everything in this order:
  4. -Sprinkle some onions to the bottom of the dish.
  5. -tenderized meat
  6. -salt & pepper-
  7. -mayonnaise
  8. -onions
  9. -cheese
  10. Repeat the steps for next layer or two (total of up to 3 layers)
  11. Spray foil with nonstick cooking spray and cover the dish with the sprayed side so the cheese won't stick to the foil.
  12. Bake for 2 hours or when the meat is very tender.
  13. Serve with your favorite side, My favorite is mashed potatoes ot buckwheat.
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Filed Under: casserole, cheese, Dinner, easy recipes, gourmet, holiday, lunch, meat, russian, russian food, simple, simple recipes ·

Rice Parsley Casserole

December 8, 2012 · by · Leave a Comment
dsc_0910
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This is very tasty rice casserole. It’s a great alternative from plov or just plain rice.
I got this recipe from Natasha’s Kitchen. Here is the link to this dish Parsley rice recipe.

Filed Under: casserole, cheese, easy recipes, lunch, rice, simple recipes, vegetarian ·

Tiramisu

December 2, 2012 · by · Leave a Comment
Tiramisu
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Tiramisu is an Italian layered dessert consisting of coffee soaked ladyfingers and sweet mascarpone cream and dusted off with cocoa or shredded chocolate.
This dessert can be prepared in several ways. It can be prepared in small glass verrines,wine glasses,ramekins,or martini glasses for individual serving.For a bigger crowd you can make it as a trifle cake or just make 2-3 layers in shallow glass dish.

About 6-7 individual desserts or 1 small cake

Ingredients:
8 oz mascarpone at room temperature
1 cup heavy whipping cream chilled
1/4 cup powdered sugar
1 teaspoon vanilla
6 tablespoons sugar divided
2 eggs (fresh)
pinch of salt
1 package (7 0z) ladyfingers
2 cups espresso or very strong coffee, brewed and cooled
1/2 cup kahlua,brandy,marsala wine, or cognac.
cocoa or shredded chocolate

Directions:
Combine espresso with liquor or wine.

Cream:

Separate egg whites from yolks.
Beat egg whites with pinch of salt and 3 tablespoons of sugar.
In another bowl beat egg yolks with 3 tablespoons of sugar.
Add the mascorpone cheese to egg yolks and beat until there is no lumps.
Beat heavy cream with powdered sugar and vanilla in a separate bowl.
Fold in egg whites and whipped cream into egg yolk mixture.

Assembling:
(Brake ladyfingers in half for individual servings. )
Dip ladyfingers in espresso mixture.
Arrange soaked layfingers in a single layer.
Spread cream over layered ladyfingers.
repeat with second layer.
( repeat layers until it the the cream reaches the top)
Sprinkle chocolate or cocoa on top.
Refrigerate.

Filed Under: Cakes, Dessert ·