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Creme Brulee

August 15, 2011 · by Delightsofculinaria · 3 Comments

This is my favorite dessert that I usually make on special occasion or for a romantic dinner with my husband.Creme brulee is a french word for burnt cream.Its basically custard that is rich and creamy. This fancy dessert does not need a lot of effort and can be done ahead of time.

serves 4

6 egg yolks
2 cups heavy whipping cream
1/4 cup sugar
1 whole vanilla bean
1 tablespoon brandy (optional)
about 4 tablespoons sugar

Heat oven to 325 degrees

In a medium saucepan heat cream on medium-low.slice vanilla bean and scrape out the seeds in to cream. add the liquor (optional) and bring the cream to a simmer.

While the cream is coming to simmer, whisk the egg yolks and sugar in a medium sized bowl.
When the cream starts to simmer remove it from heat and pour a little amount to the yolks. continue to whisk and slowly add the rest of the cream.

Pour the custard into a medium-large measuring cup. Place the ramekins into a large glass deep baking dish. Pour the custard into ramekins 3/4 full.

Carefully pour boiling hot water in to the baking dish reaching half way of the ramekins.
Transfer the ramekins to the oven. and bake custard for about 25-30 minutes. Cool custard without taking it from the dish.

Once the custard is cooled, place them in the fridge for atleast 4 hours.

To serve brulee, sprinkle 1 tablespoon of sugar on the top of the custard. caramelize them by either using a kitchen torch or by placing it in the oven under 500 degrees broil and bring the level to the highest position. I like it very cold so I place it back in the fridge to cool down. Garnish with fresh berries.

Creme Brulee

Ingredients

serves 4
6 egg yolks
2 cups heavy whipping cream
1/4 cup sugar
1 whole vanilla bean
1 tablespoon brandy (optional)
about 4 tablespoons sugar

Instructions

Heat oven to 325 degrees
In a medium saucepan heat cream on medium-low.slice vanilla bean and scrape out the seeds in to cream. add the liquor (optional) and bring the cream to a simmer.
While the cream is coming to simmer, whisk the egg yolks and sugar in a medium sized bowl.
When the cream starts to simmer remove it from heat and pour a little amount to the yolks. continue to whisk and slowly add the rest of the cream.
Pour the custard into a medium-large measuring cup. Place the ramekins into a large glass deep baking dish. Pour the custard into ramekins 3/4 full.
Carefully pour boiling hot water in to the baking dish reaching half way of the ramekins.
Transfer the ramekins to the oven. and bake custard for about 25-30 minutes. Cool custard without taking it from the dish.
Once the custard is cooled, place them in the fridge for atleast 4 hours.
To serve brulee, sprinkle 1 tablespoon of sugar on the top of the custard. caramelize them by either using a kitchen torch or by placing it in the oven under 500 degrees broil and bring the level to the highest position. I like it very cold so I place it back in the fridge to cool down. Garnish with fresh berries.

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Filed Under: Dessert ·

Egg Benedict

August 14, 2011 · by Delightsofculinaria · 3 Comments

Eggs Benedict is a fancy American breakfast dish that will make your breakfast elegant.This dish is very impressive and delicious;mainly consisting of toasted egg muffins,canadian bacon,poached egg and topped with creamy hollandaise sauce.I gave a little twist by using sautéed fingerling potatoes and smoked salmon.Results are amazing! The sauce is very easy to make and comes out perfect every time.

Makes 4 Egg Benedict

Ingredients:

2 cups sliced fingerling potatoes or

2 English muffins sliced in half and toasted

4 eggs
1/4 red onion or green onion thinly diced
Thin slices of smoked salmon,canadian bacon or ham
1 tablespoon white vinegar

oil for sautéing potatoes

Hollandaise sauce(adapted from Simply Recipes):

1 stick (1/2 cup)unsalted butter
3 egg yolks
1 Tbsp lemon juice ( I used 3,depends how lemony you want it to be)
1/2 teaspoon salt
Dash of cayenne
hot boiling water if needed

Directions:
In a small saucepan melt the butter on low heat.(don’t let it boil)
Using a blender mix egg yolks,lemon juice,salt and cayenne.

Blend for about 20-30 seconds.
With blender still working, gradually and slowly add butter.

Blend until all butter is well combined.
The sauce supposed to be lemony, buttery and lightly salted. I added about 1/4 cup of hot water to make it a little thinner.

Bring a water to a boil in a medium saucepan or pot.Add vinegar. Turn the heat down to low and add the eggs one at a time.Cook for about 3-4 minutes.

Heat oil in a skillet on med-high heat.Season potatoes with salt and add potatoes to the skillet.Sauté until nicely browned.

Arrange sliced smoked salmon,canadian bacon or ham and sautéed potatoes on a serving plate.Sprinkle green onions,place egg on top and pour hollandaise sauce over the egg.Sprinkle with cayenne pepper or paprika.

Place toasted English muffin on a plate. Sprinkle with onions, and add a slice of smoked salmon. Top it with egg and pour hollandaise sauce over the egg. Sprinkle with cayenne pepper or paprika.

Filed Under: Breakfast · Tagged: breakfast, canadian bacon, egg benedict, elegant, english muffins, fingerling potatoes, gourmet breakfast, ham, simple recipes, smoked salmon

Tomato and Vegetables Salad

August 9, 2011 · by Delightsofculinaria · 2 Comments

2 tomatoes cut into quarter then sliced
1 cucumber or 2 if small cut and sliced
1 yellow sweet pepper thinly sliced or other sweet bell pepper
1/2 medium red onion thinly sliced
finely chopped dill, cilantro, and basil.
salt and pepper to taste
2 tbsp. unrefined sunflower oil ( or any other of your choice)

Directions:
Mix all the vegetables together with salt,pepper and oil.

Filed Under: Salad ·

Taco Salad with Homemade Taco dressing

August 5, 2011 · by Delightsofculinaria · Leave a Comment

I was making tacos for my kids the other day, ( they’re fans of Mexican food) and had some taco meat left over, I had to use in some way and that’s how I came up with this salad.I am really picky about what goes in my food and what my family eats,so when ever my kids ask me if they can have a taco or a cheeseburger,when passing a fast food place,I just tell them , OK… I’ll make it for you. Seasonings and dressings are full of preservatives and salt .I try to avoid buying them unless I know the ingredients are natural and real.Same thing with hydrogenated oils and corn syrup if its on the label then it goes back on shelf. That’s why I like to make my own seasonings,sauces and dressings.Of course If you’re not picky as I am, then go ahead use store bought and enjoy it with your family or friends.

Ingredients for the salad:

¼ iceberg lettuce shredded

1 hearts of romaine lettuce shredded

½ avocado diced

1 tomato diced

1/3 can of pinto beans

taco meat (recipe follows)

2 tbsp. Green onions finely chopped

2 tbsp. Cilantro finely chopped

½ cup cheddar cheese shredded ( or Mexican cheese)

Olives sliced (optional)

Taco dressing (recipe follows)

Crushed tortilla chips

Taco sauce dressing:

2 tbsp. Plain yogurt

1 tbsp. Sour cream

2 tbsp. Freshly squeezed lemon or lime juice

1 tsp. agave nectar or honey

4 tbsp. Taco sauce (recipe follows)

salt and fresh grated pepper to taste

Directions: whisk everything together.

Taco Sauce ( Adapted from lynnskitchenadventures.com)

8 ounce tomato sauce

¼ cup water

¼ tsp.chili powder

1 tsp. cumin

1 tbsp. Onion, chopped

1 tbsp white vinegar

½ tsp. garlic powder

¼ tsp.salt (I used more)

¼ tsp. paprika

¼ tsp. sugar

¼ tsp. ground red pepper ( I used Cayenne)

Mix everything together in a blender. Pour the sauce into a small sauce pan and cook over med-low heat for 15-20 min. ( i cooked for 10 min.) don’t skip the cooking part, flavors blend together when heated up.

Taco seasoning- enough to season 7 pounds of meat. (adapted from browneyedbaker.com)

4 tbsp. Chili powder

3tbsp.+ 1 tsp paprika

3 tbsp. Cumin powder

1 tbsp+ 2 tsp onion powder

1 tsp. garlic powder

¼ tsp. cayenne pepper

Directions:

Combine all the ingredients in small bowl.

Heat 1 tbsp. Oil on medium heat. Add fresh ground beef ( I used almost 2 pounds).cooked until the meat is no longer pink. Add 4 tbsp. of seasoning and salt to taste. Cook meat covered with lid on low heat for about 8-10 minutes.

Salad:

Arrange lettuce on salad plate.Sprinkle taco meat and pinto beans on top of lettuce, then tomatoes,avocado,green onions,cilantro, and cheese. Pour the dressing over the salad and sprinkle with crushed tortilla chips.

Filed Under: Salad ·

Earl Grey Cupcakes

August 2, 2011 · by Delightsofculinaria · 5 Comments

These earl grey tea cupcakes are seriously good. Delicately scented with lovely Bergamot flavor,perfect for ladies brunch,afternoon tea,baby shower or bridal shower.They will be equally impressive and delicious.

This recipe was adapted from Katie cakes.( Primrose Bakery)

*I converted grams into cups.

Ingredients:

1/2 cup milk

4 Earl Grey tea bags

1 stick butter (softened)

1 cup sugar

2 large eggs

¼ tsp almond essence (optional)

2 cups plain flour

¾ tsp. Baking powder

½ tsp. Baking soda

Frosting:

2 sticks unsalted butter ( softened at room temperature)

1/4 cup milk

1 tsp. vanilla extract

5 cups powdered sugar

few drops of lilac food coloring

Directions:

Preheat oven to 350 degrees.

Bring milk to a boil over medium heat.

Remove from the heat and add tea bags.

Cover with lid for 30 minutes.

In a medium bowl using electric mixer cream butter with sugar until mixture is pale and smooth.

Add almond extract and eggs one at a time.Scrape bowl with spatula to make sure the mixture is well combined.

Combine flour with baking soda and baking powder in separate bowl.

Add third of the flour to the butter mixture and beat. Add third of the milk with tea to the mixture.

Repeat until all the flour and milk has been added.

Fill cupcake pan with 2/3 of the batter.

Bake for about 25 minutes. Let cool completely.

Butter cream frosting:

Beat butter until pale and fluffy.

Add powdered sugar on low and gradually increasing speed to high.Scrape the sides of the bowl with spatula.

Add milk and vanilla and drop of coloring.Whip until its smooth and creamy.

Ice the cupcakes with a generous swirl of the frosting.

Enjoy with your favorite cup of tea.

Earl Grey Cupcakes

Ingredients

1/2 cup milk
4 Earl Grey tea bags
1 stick butter (softened)
1 cup sugar
2 large eggs
¼ tsp almond essence (optional)
2 cups plain flour
¾ tsp. Baking powder
½ tsp. Baking soda
Frosting:
2 sticks unsalted butter ( softened at room temperature)
1/4 cup milk
1 tsp. vanilla extract
5 cups powdered sugar
few drops of lilac food coloring

Instructions

Preheat oven to 350 degrees.
Bring milk to a boil over medium heat.
Remove from the heat and add tea bags.
Cover with lid for 30 minutes.
In a medium bowl using electric mixer cream butter with sugar until mixture is pale and smooth.
Add almond extract and eggs one at a time.Scrape bowl with spatula to make sure the mixture is well combined.
Combine flour with baking soda and baking powder in separate bowl.
Add third of the flour to the butter mixture and beat. Add third of the milk with tea to the mixture.
Repeat until all the flour and milk has been added.
Fill cupcake pan with 2/3 of the batter.
Bake for about 25 minutes. Let cool completely.
Butter cream frosting:
Beat butter until pale and fluffy.
Add powdered sugar on low and gradually increasing speed to high.Scrape the sides of the bowl with spatula.
Add milk and vanilla and drop of coloring.Whip until its smooth and creamy.
Ice the cupcakes with a generous swirl of the frosting.
Enjoy with your favorite cup of tea.

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Filed Under: Dessert · Tagged: afternoon tea, cup cakes, cupcakes, dessert, desset, earl grey cupcakes, earl grey tea cupcakes, sweets

Lemon Cupcakes with Strawberry Whipped Cream Frosting

August 1, 2011 · by Delightsofculinaria · 1 Comment

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I love making cupcakes. I think they are so cute and fun to make.They make great centerpiece on birthday parties,weddings, even holidays. The best thing is, that they’re so easy to make and you can play around and create something new every time.

24 cupcakes or 12 muffin size cupcakes

Ingredients:

3 eggs

1 cup sugar

1 1/2 cups flour

1 ¼ tsp. baking powder

½ tsp. salt

½ stick unsalted butter (softened)

2 ounces cream cheese (softened)

½ cup buttermilk

juice from 1 lemon

zest of one lemon

Whipped Cream:

1 pint heavy whipping cream

2 cups powdered sugar

about 10-12 strawberries (pureed using blender)

Directions:

Preheat oven to 350 degrees. In a medium bowl, combine flour, baking powder and salt; set aside.

In another medium size bowl,using electric mixer beat the butter, cream cheese and sugar until light and creamy.Add eggs one at a time, beating well after each time you add another egg.On low speed add the flour mixture and buttermilk alternatively. Add lemon juice and zest, and mix on low speed until well combined. Divide batter between 24 or 12 cupcake/muffin tins. Bake for about 20 minutes.Let cool completely.

Cream:

Using electric mixer beat heavy whipping cream and sugar on high speed until thick and fluffy. Be careful not to over do it. Fold in the strawberries . Decorate the cupcakes using a pastry bag filled with cream. Add ¼ slice of strawberry on top of the cupcake and sprinkle some lemon zest.

Filed Under: Dessert ·

”Adjika” Georgean style salsa

August 1, 2011 · by Delightsofculinaria · Leave a Comment

This sauce is very fragrant and spicy. It can be used as a dip with your favorite chips or as a topping for any other dish like rice,mashed potatoes, beans ,or pasta. It goes well with everything. You can even spread it on bread to go with your soup like Borscht, lentil or bean soup. Add it to your sandwich to give it a little kick.

Ingredients:

2 tomatoes

1 red bell pepper

10 cloves garlic

¼ bunch of cilantro

1 habanero pepper seeded *

1 Serrano pepper seeded *

salt and black pepper to taste

¼ cup sunflower oil (or olive oil)

*You can substitute for jalapeno peppers

Directions:

Combine all ingredients using a food processor or blender.

Filed Under: sauce ·

Russian Merringue Cake ”Grafskiye Razvalini”

July 28, 2011 · by Delightsofculinaria · Leave a Comment

I love Meringues for couple of reasons;One,they feel so light and not as heavy as cakes with flour. And two, it tastes so good it just melts in your mouth.

This Cake does not require cutting,so just take by piece one after one until……. Its all gone!

Ingredients:

4 egg whites room temperature

1 1/2 cup sugar

Cream-

1 condensed milk

3 sticks softened butter

1 ½ – 2 cups finely crushed walnuts or toasted hazelnuts

Chocolate glaze-

1 tbsp sour cream

¼ cup milk

2 tbsp sugar

1 tbsp cocoa ( I prefer dutch)

2 tbsp. Butter

Directions:

Heat oven to 275 degrees.

Beat egg whites with sugar until very stiff .

Line a baking sheet with parchment paper.Fill pastry bag with egg whites mixture. Squeeze medium size swirls on the baking sheet.Bake for another 3-3 ½ hours.

Cream:

Beat butter,gradually add condensed milk .Beat well until well combined and slightly fluffy.

Chocolate glaze:

In a small sauce pan, combine milk,sour cream, sugar and cocoa. Simmer over medium heat. Add butter. Cook until thickens.(if the chocolate sticks to the spoon, then its ready)

Assembling:

Take one meringue cookie at a time dip it in to cream then in the bowl with walnuts/hazelnuts.Stack it on a flat plate in to a mountain shape.Using a tablespoon pour the chocolate over the cake. Keep it in the fridge.

Filed Under: Dessert · Tagged: grafskiye razvalini, meringue cake

Raviollis in Garlic Cream Sauce with Sundried Tomatoes and Spinach

July 23, 2011 · by Delightsofculinaria · Leave a Comment

My favorite raviolis is with Portobello mushroom and mozzarella cheese filling from Costco, but you can use your favorite.

Ingredients:

1 lb. Your choice of Raviolis

10 cloves garlic smashed and chopped

1 tbsp. Olive oil

4 tbsp. Butter

½ freshly grated nutmeg

1 1/2 cup heavy whipping cream

kosher or sea salt

fresh ground pepper

2 tbsp sun dried tomatoes

1 cup baby spinach

1 tbsp grated Parmesan cheese

Cook Ravioli according to package directions.

Heat oil and butter in a heavy skillet on med heat.Add garlic.cook for a minute or two. Add heavy cream. Bring to boil and simmer for about 8 minutes. Add nutmeg,salt,pepper and cheese .

Add sun dried tomatoes and spinach to cooked raviolis. Pour cream over the raviolis and gently mix couple times. Transfer to a serving plate.

Raviollis in Garlic Cream Sauce with Sundried Tomatoes and Spinach

Ingredients

1 lb. Your choice of Raviolis
10 cloves garlic smashed and chopped
1 tbsp. Olive oil
4 tbsp. Butter
½ freshly grated nutmeg
1 1/2 cup heavy whipping cream
kosher or sea salt
fresh ground pepper
2 tbsp sun dried tomatoes
1 cup baby spinach
1 tbsp grated Parmesan cheese

Instructions

Cook Ravioli according to package directions.
Heat oil and butter in a heavy skillet on med heat.Add garlic.cook for a minute or two. Add heavy cream. Bring to boil and simmer for about 8 minutes. Add nutmeg,salt,pepper and cheese .
Add sun dried tomatoes and spinach to cooked raviolis. Pour cream over the raviolis and gently mix couple times. Transfer to a serving plate.

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Filed Under: Dinner, Main course ·

Chicken Eggrolls

July 22, 2011 · by Delightsofculinaria · Leave a Comment

These crispy homemade chicken eggrolls are better then any chinesse restaurant eggrolls. Everyone loves them in our family and they are gone in a blink at parties.You can substitute beef,pork,or turkey for chicken and omit meat for vegetarians.For best crispy results buy eggroll or lumpia wrappers in Asian market.

Ingredients:

3 boneless chicken thighs grounded

1 onion finely chopped

2 carrots shredded

¼ cabbage shredded

2 bean threads ( soaked in boiling water) cut into one inch wide

25 sheets egg roll wrappers

1 egg whipped with fork

1 egg whipped with fork for the wrapper

soy sauce

¼ cup oil + for frying

Other optional ingredients:

mushrooms

celery

string beans

zuchinni

Directions:

Heat oil on med-high heat. Add chicken.Cook until slightly browned.Add onions and carrots. Cook until tender.add cabbage,soy sauce and bean threads.cook for a minute or two ,stirring the mixture. Add egg and mix it in.

Take one wrapper,place meat mixture on the lower corner. seal top corners with whipped egg and roll them up tucking in the two side corners. Repeat with the rest.

In a medium size frying pan, heat plenty of oil and fry them turning once until golden brown. Make sure to stand by because they tend to burn fast.

Chicken Eggrolls

Ingredients

Ingredients:
3 boneless chicken thighs grounded
1 onion finely chopped
2 carrots shredded
¼ cabbage shredded
2 bean threads ( soaked in boiling water) cut into one inch wide
25 sheets egg roll wrappers
1 egg whipped with fork
1 egg whipped with fork for the wrapper
soy sauce
¼ cup oil + for frying

Instructions

Directions:
Heat oil on med-high heat.
Add chicken.cook until slightly browned.
Add onions and carrots. Cook until tender.
Add cabbage,soy sauce and bean threads.Cook for a minute or two stirring the mixture.
Add the egg and mix it in.
Take one wrapper,place meat mixture on the lower corner. seal top corners with whipped egg and roll them up tucking in the two side corners. Repeat with the rest.
In a medium size frying pan, heat plenty of oil and fry them turning once until golden brown. Make sure to stand by because they tend to burn fast.

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Filed Under: appetizer · Tagged: appetizer, asian, chicken, chinese food, eggrolls, food, lumpia, recipes, spring rolls, vegetables, vegetarian

kievskiy cake

July 21, 2011 · by Delightsofculinaria · 9 Comments

Kievskiy cake is meringue cake with nuts in between two sponge cakes slightly soaked with syrup and apricot preserve that’s covered with delicious cream!. Sounds so delightfully tasty already, but wait until you try it… It can’t be better. Its a very popular Russian/ Ukrainian cake that got it’s name from “Kiev” city in Ukraine in early 1950’s.There is also lots of variation on making this cake, and this recipe is the one that my family adores .(especially my mom,who is not a big fan of sweets).

Meringue takes some time to bake, I like to make it day before I make the whole cake.When Apricots in season I like to make my own preserve, (apricots and sugar simmering over low heat for about 1.5 hours) but otherwise I use store bought.

For Meringue:

4 egg whites
1 1/2 cup sugar

For Cake:

6 eggs

1 cup sugar

1 cup flour

For Cream:
1 can condensed cream

2 sticks butter softened at room temp.

1 package cream cheese

8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) *

Apricot jam or preserve (or any other of your choice)

cooled sugar syrup (boil 1 cup water with 3 tbsp. sugar. let cool)

finely chopped walnuts or peanuts

crushed maria’s cookies or graham cracker cookies

* You can also omit whip cream, just add 2 sticks butter and 1 more can of condensed milk.

Directions:

Meringue:
Heat oven to 250 degrees.

On high speed beat egg whites with sugar until really stiff about 20-25 minutes.

Line the bottom of 9″ spring foam pan with parchment paper. Bake for 30 minutes on 250 degrees then reduce to 175 degrees for another 4 hours. (I like to leave it in the turned off oven overnight)

Cake:

Heat oven 325 degrees.

On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well.

Pour the batter into 9” round baking pan and bake for about 30-35 minutes.

Let the cake cool.

Cream:
Beat butter with cream cheese until smooth.

Gradually add condensed milk and beat well until combined.

Add whip cream and beat again.

note: If you will use heavy whipping cream instead of whip cream topping, then beat it together with powdered sugar in separate bowl then fold it in gently to the cream.

Assembling:

Slice the cake in half.Using a tablespoon pour sugar syrup on the cake(don’t over do it)

spread the jam or preserve.
spread a good layer of cream
sprinkle with nuts
place meringue cake on top, and add another good layer of cream.

Soak the other slice of cake with syrup, and spread jam or preserve.Place it on top of the cake.

Spread the remaining cream all over the cake. Sprinkle cookie crumbs on the top,(and sides if you like) and nuts on the sides of the cake.Or you can do how ever you like depends on your preference. Keep it in the fridge for at least two hours. Serve with a cup of hot tea.Enjoy!

kievskiy cake

Ingredients

For Meringue:
4 egg whites
1 1/2 cup sugar
For Cake:
6 eggs
1 cup sugar
1 cup flour
For Cream:
1 can condensed cream
2 sticks butter softened at room temp.
1 package cream cheese
8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) *
Apricot jam or preserve (or any other of your choice)
cooled sugar syrup (boil 1 cup water with 3 tbsp. sugar. let cool)
finely chopped walnuts or peanuts
crushed maria's cookies or graham cracker cookies
* You can also omit whip cream, just add 2 sticks butter and 1 more can of condensed milk.

Instructions

Directions:
Meringue:
Heat oven to 250 degrees.
On high speed beat egg whites with sugar until really stiff about 20-25 minutes.
Line the bottom of 9" spring foam pan with parchment paper. Bake for 30 minutes on 250 degrees then reduce to 175 degrees for another 4 hours. (I like to leave it in the turned off oven overnight)
Cake:
Heat oven 325 degrees.
On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well.
Pour the batter into 9'' round baking pan and bake for about 30-35 minutes.
Let the cake cool.
Cream:
Beat butter with cream cheese until smooth.
Gradually add condensed milk and beat well until combined.
Add whip cream and beat again.
note: If you will use heavy whipping cream instead of whip cream topping, then beat it together with powdered sugar in separate bowl then fold it in gently to the cream.
Assembling:
Slice the cake in half.Using a tablespoon pour sugar syrup on the cake(don't over do it)
spread the jam or preserve.
spread a good layer of cream
sprinkle with nuts
place meringue cake on top, and add another good layer of cream.
Soak the other slice of cake with syrup, and spread jam or preserve.Place it on top of the cake.
Spread the remaining cream all over the cake. Sprinkle cookie crumbs on the top,(and sides if you like) and nuts on the sides of the cake.Or you can do how ever you like depends on your preference. Keep it in the fridge for at least two hours. Serve with a cup of hot tea.Enjoy!

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Filed Under: Dessert · Tagged: apricot jam, baking, best cakes, birthday cake, bize, cake, cake kiev, cream, dessert, holiday cake, homebaking, kiev, kiev cake, kievskiy cake, kievskiy tort, meringue cake, nuts, russian cake, russian dessert, specialty cake, tort

Chebureki with Meat / Cheese and Tomato

July 7, 2011 · by Delightsofculinaria · 2 Comments

This dish is known alot in Central Asian areas and really popular in Tatar,Georgian and Uzbek kitchens . Its similar to big empanada. All the diet thoughts have to be thrown out with this dish, but its so worth it. Goes well with hot green tea and little sugar added if desired. You can make the dough from scratch or just buy uncooked flour tortillas .it saves you time and you don’t have to deal with the mess.

For the filling I usually use ground beef (I like to make myself) or tomatoes with fresh mozzarella cheese and basil (great for vegetarians). You can use any other ground meat if you like.

Ingredients:

1 package of uncooked flour tortillas ( I buy at Costco)

oil for frying

water for moisting

For meat filling:

1 pound ground beef

1 onion chopped

salt and pepper

½ tsp. cumin powder

½ cup cold water

For Cheese and tomato filling:

1 big or 2 small tomatoes diced

1 fresh whole mozzarella cheeses shredded

salt

fresh basil finely chopped

For the fillings,combine all the ingredients well, and add a thin layer of filling on the top side of the tortilla. Using your fingers moist the edges with water.take the side without filling and fold it into half moon shape pressing firmly on the edges.

Heat lots of oil in a deep frying pan.Place two chebureks in hot oil turn the heat to med-low and close the lid. Fry about 1-2 minutes per side. Careful when turning over not to make holes,so the juice won’t come out. Repeat the steps with the rest of the tortillas. Enjoy!

Chebureki with Meat / Cheese and Tomato

Ingredients

Ingredients:
1 package of uncooked flour tortillas ( I buy at Costco)
oil for frying
water for moisting
For meat filling:
1 pound ground beef
1 onion chopped
salt and pepper
½ tsp. cumin powder
½ cup cold water
For Cheese and tomato filling:
1 big or 2 small tomatoes diced
1 fresh whole mozzarella cheeses shredded
salt
fresh basil finely chopped

Instructions

For the fillings,combine all the ingredients well, and add a thin layer of filling on the top side of the tortilla. Using your fingers moist the edges with water.take the side without filling and fold it into half moon shape pressing firmly on the edges.
Heat lots of oil in a deep frying pan.Place two chebureks in hot oil turn the heat to med-low and close the lid. Fry about 1-2 minutes per side. Careful when turning over not to make holes,so the juice won't come out. Repeat the steps with the rest of the tortillas. Enjoy!

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Filed Under: appetizer, Main course ·

Rice Krispies cereal and Marshmallow Treats

July 6, 2011 · by Delightsofculinaria · 1 Comment

My sister made these once and all kids fell in love with these crunchy ,but yet soft treats.

Makes approx. 60 treats.

Ingredients:

30 chewy caramel candies

½ can condensed milk

2 tbsp. Butter

3 cups rice krispy cereal

1 bag of big marshmallows

toothpicks

Direction:

Remove wrapper from caramel candies (you might ask your kids to help you with this procedure). Melt butter in a small sauce pan on low heat. Add caramels and cond. Milk. Stirring most of the time until caramels are melted.

Using a toothpick dip the marshmallow in caramel and then quickly into cereal.repeat the procedure for the rest of the marshmallows.

Filed Under: Dessert ·

Beef or Lamb Kabobs Marinade

July 6, 2011 · by Delightsofculinaria · 5 Comments

This is a tasty and easy marinade for beef or lamb kabobs. You can marinade meat and leave in the fridge overnight in a big Ziploc bag or you can start to grill it i as soon as in one hour and thirty minutes. For beef kabobs I always use Tri-tip (trimmed)and wood charcoal/ chips for grilling.. This particular recipe was made for a big crowd and I used about 7-8 pounds of beef. Serve with bread and fresh onion salad.

Ingredients:

7-8 lbs trimmed beef tri-tip cut into 1 ¼ inch cubes or lamb

Marinade:

1 onion

1 bunch of cilantro

2/3 cup ”Chaka’s Mmmmm Sauce”

2/3 cup soy sauce

2 tbsp. Cumin powder

2 tbsp. Paprika

3 tbsp . Grill Mates Montreal steak seasoning

2 tbsp. Garlic powder or garlic with herbs seasoning

1 tbsp.salt

1 tsp. black pepper

½ cup oil

3 limes or lemon squeezed ( you can also use red wine vinegar,balsamic vinegar or red wine instead)

Onion Salad:

2 onions sliced in rounds

5 pieces of cilantro chopped

2 tbsp. Oil

2 tbsp. Vinegar ( preferably white balsamic vinegar)

pinch of salt

black pepper

Meat:

Combine all the ingredients using a blender or food processor. Place meat in a large zip lock bag. Pour the marinade, close the bag tightly and mix well. place it in the fridge if you plan to grill next day or for 1 hour at room temperature if you will need to grill it right away.

Salad:

Mix all the ingredients well. serve on top or bottom of the grilled kabobs.

Filed Under: Dinner, grilled, Main course, russian, uzbek ·

Eggplant Caviar Appetizers

July 2, 2011 · by Delightsofculinaria · Leave a Comment

Eggplant Caviar is a classic Russian appetizer. Its basically sauteed vegetables in tomato sauce. You can serve it as an appetizer on top of bread with butter or bake these in a puff pastry and sip your favorite tea with your girlfriends on a nice afternoon.

Ingredients:

1 eggplant diced

1 red bell pepper diced

1 green bell pepper diced

2-3 carrots coarsely shredded

1 big or 2 small onions diced

1 tomato diced

8 oz. Tomato sauce

3 bay leafs

1 clove garlic crushed

salt and pepper

½ cup light olive oil

2 puff pastry sheets

Directions:

Heat oil heavy pot like dutch oven. Add onions and saute for about 3 minutes on medium heat.Add carrots and peppers.saute another 3 minutes and throw in eggplants. Stir occasionally and simmer for 5 minutes on low heat. Add tomato sauce,bay leaf,salt and pepper.Simmer for another 15 minutes.add garlic. Let it cool.

Heat oven to 375 degrees.Cut the pastry sheet in to four squares. Add 1-2 tablespoons of caviar in the middle of the square. Using your fingers press two edges together. Bake until pastries are golden brown .

Eggplant Caviar Appetizers

Ingredients

Ingredients:
1 eggplant diced
1 red bell pepper diced
1 green bell pepper diced
2-3 carrots coarsely shredded
1 big or 2 small onions diced
1 tomato diced
8 oz. Tomato sauce
3 bay leafs
1 clove garlic crushed
salt and pepper
½ cup light olive oil
2 puff pastry sheets

Instructions

Directions:
Heat oil heavy pot like dutch oven. Add onions and saute for about 3 minutes on medium heat.Add carrots and peppers.saute another 3 minutes and throw in eggplants. Stir occasionally and simmer for 5 minutes on low heat. Add tomato sauce,bay leaf,salt and pepper.Simmer for another 15 minutes.add garlic. Let it cool.
Heat oven to 375 degrees.Cut the pastry sheet in to four squares. Add 1-2 tablespoons of caviar in the middle of the square. Using your fingers press two edges together. Bake until pastries are golden brown .

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Filed Under: appetizer · Tagged: appetizers, easy recipes, eggplants, Russian recipes, simple recipes, vegetarian

Cold Summer Soup ”Okroshka”

June 30, 2011 · by Delightsofculinaria · Leave a Comment

”Okroshka” is a cold soup of diced vegetables and bologna combined with liquid like kvass, diluted kefir, or diluted sour cream and plain yogurt. It’s usually served during summer hot weather days. My family favorite is with sour cream and plain yogurt, and sometimes with homemade kvass and mayonnaise added when serving.

Ingredients:

3 hard boiled eggs diced

1 big or 2 small russet potatoes cooked with skin,peeled and diced

¾ pound Russian style bologna diced (or regular bologna)

5-6 radishes cut in half and thinly sliced

½ of English cucumber diced

5 stalks green onion finely chopped

good amount of baby dill chopped

6 cups cold boiled water

2 ½ cups sour cream

16 oz plain yogurt or kefir

salt

Directions:

In a pot combine all diced and chopped ingredients. Add sour cream,yogurt ,salt and water. Mix well. Keep it cold in a fridge.

Cold Summer Soup ”Okroshka”

Ingredients

3 hard boiled eggs diced
1 big or 2 small russet potatoes cooked with skin,peeled and diced
¾ pound Russian style bologna diced (or regular bologna)
5-6 radishes cut in half and thinly sliced
½ of English cucumber diced
5 stalks green onion finely chopped
good amount of baby dill chopped
6 cups cold boiled water
2 ½ cups sour cream
16 oz plain yogurt or kefir
salt

Instructions

In a pot combine all diced and chopped ingredients. Add sour cream,yogurt ,salt and water. Mix well. Keep it cold in a fridge.

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Filed Under: Dinner, lunch, Main course, Soup · Tagged: bologna, cold summer soup, creamy cold summer soup, eggs, lunch, okroshka, okroshka recipe, okroshka with kefir, okroshka with kvass, potatoes, russian cold soup, Russian recipes, summer soup

Syrniki or Tvorozhniki with Plum Sauce

June 29, 2011 · by Delightsofculinaria · Leave a Comment

These always bring my childhood memories.Occasionally my mother would make these while we(kids) are still sleeping.And we would wake up to this sweet smell that fills the whole house.

Syrniki is Russian type of fried farmers cheese pancakes. The outside becomes crispy and the inside is creamy and warm. Its usually served with sour cream. But, I wanted to do something a little different like using creme fraiche instead of sour cream and pouring hot plum sauce over it.

Ingredients:

2 cups Farmers cheese

2 tbsp.sugar

2 eggs

1 tsp.vanilla

1/2 cup all purpose flour + extra for dipping

1 tsp. baking powder

oil for frying

creme fraiche or sour cream

For Plum Sauce:

4 plums sliced

¾ cup sugar

1 tbsp. Cornstarch

1/3 cup water

Beat together cheese,sugar,eggs, and vanilla.gradually add flour and baking powder. Shape the mixture into mini cakes.dip both sides in flour. Heat oil on medium heat in frying pan. Fry them until golden brown.

Sauce:

Combine plums with sugar in a small pot. Bring to slight simmer. Cook for 5 minutes. In a cup mix together corn starch with water and add to plums.cook for another minute.

Place Syrniki on a serving plate.pour sauce over syrniki and add a dollop of creme fraiche or sour cream.Enjoy!

Filed Under: Breakfast ·

Farmers Cheese with Strawberries (russian tvorog)

June 29, 2011 · by Delightsofculinaria · Leave a Comment

This could served for breakfast or dessert. It fits in both categories. I like to make mine with creme fraiche, but its good with heavy cream too.

Serves 3

Ingredients:

2 cups Farmers cheese (tvorog)

4 ladyfingers ,graham cracker, or marie’s cookies. Crushed using blender or food processor.

1/3 cup creme fraiche or heavy cream

6-8 strawberries cut into fourths

2 tbsp powdered sugar or add more if you prefer sweeter

½ tsp. Vanilla

1 tbsp. Sugar

2 tbsp. Sour cream

mint and strawberries for garnish

Directions:

Combine using hand blender or mixer Farmers Cheese ,creme fraiche, powdered sugar and vanilla.beat for 2 minutes or until little stiff.

In a separate bowl mix strawberries, sour cream and sugar using a spoon.

Add two tablespoons of cookie crumbs into large martini glasses( or any other glass). Add cheese mixture on top of cookie crumbs, and strawberries with sour cream on top of cheese mixture. Garnish with mint and cut strawberries.Enjoy!!!

Filed Under: Breakfast, Dessert ·

About Delightsofculinaria

Creme Brulee

Egg Benedict

Tomato and Vegetables Salad

Taco Salad with Homemade Taco dressing

Earl Grey Cupcakes

Lemon Cupcakes with Strawberry Whipped Cream Frosting

”Adjika” Georgean style salsa

Russian Merringue Cake ”Grafskiye Razvalini”

Raviollis in Garlic Cream Sauce with Sundried Tomatoes and Spinach

Chicken Eggrolls

kievskiy cake

Chebureki with Meat / Cheese and Tomato

Rice Krispies cereal and Marshmallow Treats

Beef or Lamb Kabobs Marinade

Eggplant Caviar Appetizers

Cold Summer Soup ”Okroshka”

Syrniki or Tvorozhniki with Plum Sauce

Farmers Cheese with Strawberries (russian tvorog)

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