Victoria Sandwich - Get ready for Downton Abbey's final episode this Sunday!

America's love affair with the show about the lives and loves of family and servants in an aristocratic home across the pond is coming to an end as the series Downtown Abbey wraps it's sixth and final season.

Lemon & Poppy Seeds Meringue Cake

The flavors of lemon and poppy seeds complement each other beautifully in this cake. I used the Meyer lemons for this recipe, but if they are not available, ordinary lemons will do just as well.

Taste of Bucks County: Peddler's Village & Homemade Bumbleberry Pie

Bumble-berry pie is an old-fashioned name for a pie made with several varieties of berries. Once you bake your first homemade pie you will never again eat the one bought at the store.

Russian Monday: "Manniy Pudding" - Semolina Pudding with Berry Sauce

Maple-Yogurt Breakfast Bread

Enjoy this stunning bread for breakfast or mid-afternoon tea!

Almond-Chocolate Cake with Chocolate Glaze - Queen of Sheba Cake

My eight-year-old son has a dream, he wants to open his own restaurant when he grows up. Every day after school when his homework is done he sits quietly and plans his dream. I have helped him to make layout of the kitchen, put together design of the tables and the milkshake bar. He even planned for piano to be put in the corner for the live entertainment. He already knows what kind of people he needs to hire, he learns about walk-in freezers, pantry and ovens. He started asking his school friends if they would like to take a position at his place and there is already someone who wants to take cleaning job. Menu with special drinks and desserts has been planned, business cards design has been prepared. And now we are getting to the most exciting part - cake. My dear son has asked me to teach him how to bake a restaurant quality chocolate cake. And there it is, ladies and gents: cake recipe for my son's future family friendly restaurant. It is rich, chocolaty with a crunch of almonds. This cake will  melt in your mouth and with some mint chocolate for your glaze it will come out refreshing!

Lemon-Cream Tart with Candied Kumquats

To enjoy a lemon tart at its best, serve it warm or cold, but never chilled. For this recipe I have used sweet pastry which is easy to prepare. Serve the tart as it is, or sprinkled with a generous layer of confectioners' sugar. It is delicious accompanied by candied kumquats or red berries in season.

Christmas Cookies #6:"Zebras"- Marbled Meringue

I have been making these cookies since I found them on Williams-Sonoma site few years ago. They have become favorite recipe for my children and they call them "Zebras".

Christmas Cookies #4: Anise Cookies with Chocolate Chips

"Anise is a favorite sweet spice in Europe, especially in the Scandinavian countries and in Germany. Our modern wedding cake is said to date back to the anise-flavored cakes eaten by the Romans after elaborate meals.

Grand Marnier Apple Raisins Cake

The apple harvest upon us and we are searching for interesting recipes with apples. On a rainy day when leaves start changing colors having a cup of hot herbal tea with apple dessert is like having a perfect piece of happiness.

This cake is a must, any good housewife should have this recipe in her collection. Grand Marnier Apple Cake with Raisins is amazing. It has rough, earthy but lemony pastry bottom made from spelt flour and moist sweet apple filling with dried berries and pistachios covered by soft top melting in your mouth.

Apple, Lemon Cake with Hazelnuts

This is a simple cake: moist, lemony and delicious for breakfast.

Orange-Coconut Cream Cheese Cookies

Tender, melt-in-your mouth cookies that call out for a hot cup of tea.

Black Forest Mini Pavlova With Chocolate Mousse

This mouthwatering Black Forest Mini Pavlova With Chocolate Mousse dessert is rich and extremely delicious. Use the good quality dark chocolate for the most authentic and intense chocolate flavor. These are real luxurious sweet treats.

Orange and Grapefruit Curd

Grapefruit and sweet orange marry particularly well in creamy fruit curds. The combination gives this curd a fantastic flavor and a real citrus tang. It is perfect for spreading on toast for breakfast or at tea time, and is also superlative folded into whipped cream and used as a filling for cakes, roulades and scones. Really fresh free-range eggs give the best results and flavor when making curd.

Lemon Cookies with Lemon Icing

Its rainy today, sky is cloudy and miserable, no sign of sun. I thought photography is of no use today, but then decided to experiment. As usual on such gloomy day something sweet and citrusy would be good. Lemon cookies came out extra delicious. After coffee I have grabbed my camera after all and did not get disappointed. Pictures came out moody, very calm with interesting play of shades. In spite of ugly weather my table shines with sunny sweets.

Usha’s Hazelnut Roll from Cooking with Italian Grandmothers Cookbook

Bay Area chef and teacher, Jessica Theroux spent a year traveling throughout Italy, cooking and talking with Italian grandmothers from whom she learned the true art of food, family, and love. Her cookbook, Cooking with Italian Grandmothers, features over 100 delicious recipes, stunning photography, and the poignant stories of 12 grandmothers from nine regions, each of whom welcomed Theroux into her kitchen to share their wisdom and a soulful meal. Along the way, she meets Armida in Lunigiana and her Pasta di Farro with walnut-parsley sauce; Maria in Sicily and her homemade Ricotta; and Usha’s dense, flaky hazelnut roll in Le Marche.

Usha’s Hazelnut Roll

From: Cooking with Italian Grandmothers

"This hazelnut roll changed my life. Upon first bite, it revealed itself to be the nuttiest, flakiest, most comforting baked good I have ever eaten….It marked the beginning of my learning about how love can transform food and cooking, and it remains one of my favorite things to eat. I find a slice of this roll to be quite perfect for breakfast, with tea or coffee mid-afternoon, or as an after-dinner dessert. The roll is rich and dense, and will easily feed many, making it an ideal treat for a large group."



Ingredients:

For the dough:

• 10 1/2 ounces all-purpose flour
• 2 tsp baking powder
• 10 Tbsp. (1 1/4 sticks) frozen unsalted butter
• 1/2 cup sugar
• 1 egg
• 2 Tbsp. milk, water, or cream (I used almond milk)
• 1/2 tsp vanilla extract

For the hazelnut filling:

• 2 egg whites
• 1 egg yolk
• 6 Tbsp. water (I did not put water, the filing would be too runny)
• 3/4 cup sugar
• 4-5 drops bitter almost extract, or 3 bitter almonds (optional)
• 2 cups toasted hazelnuts, finely chopped or ground into rough pieces

For the glaze:

• 1 egg yolk
• 1 tsp milk

Directions:

Preheat the oven to 385 F, and line a baking sheet with parchment paper.

To prepare the pastry dough, mix together the flour and baking powder, and place them in a mound on a clean surface. Cut the frozen butter first into thin slabs, then long rectangles, and finally into very small cubes, about 5 to 10 millimeters. It is easiest to do this if you coat the butter and knife with some of the flour; this prevents the knife from sticking too much. Spread the butter cubes around the periphery of the flour mound. Make a well in the center of the flour. Add the sugar, egg, milk, and vanilla extract to the well. Scramble these together using a fork, then slowly incorporate the surrounding flour, using the fork to stir it in. When the mixture becomes too thick for the fork, use a large knife to cut in the rest of the flour and butter. Continue cutting the dough together, remembering to scrape under and turn over the dough during this process. Do this for a couple of minutes, until the dough is in the form of large, crumbly lumps. Wash and flour your hands. Briefly knead the dough until it is no longer sticking strongly to the board. If the dough is wet, feel free to sprinkle on a little extra flour. Do not over-knead. You still want to see the little pieces of butter in the dough; this will produce a flaky crust. Form the dough into a ball, wrap it in plastic, and refrigerate for 15 to 30 minutes.



While the dough chills, make the hazelnut filling; Whisk together the egg whites, yolk, sugar, and bitter almond. Stir in the chopped toasted hazelnuts. After the dough has chilled, sprinkle 1 to 2 tablespoons of flour onto your work surface, to prevent the dough from sticking. Roll the dough out to form a large rectangle, about 2 feet long and 1 foot wide. Remember to scrape underneath  the dough, and flip it over a few times; sprinkle a little flour on the surface each time you do this, again to keep the dough from sticking. Spread the filling evenly over the dough, to about 1/2 inch from the edges. Roll the long side of the dough over itself, using a knife to scrape under the dough if it is sticking. Roll all of the dough to form a long log. Carefully transfer the log to the baking sheet, forming it into a half circle. Fold each end of the dough over itself, pressing it together to close. Using a knife, cut a zigzag along the top of the roll. Whisk together the egg yolk and teaspoon of milk; lightly brush this over the top of the roll. Bake for 40 to 45 minutes, until the roll is crispy and dark golden brown on top. Serve warm or cooled to room temperature.

Sweet and Tangy Peach Crostata with Cardamom

"Summer afternoon - summer afternoon; to me those have always been the two most beautiful worlds in the English language."

Henry James



Ingredients:

For the pastry:

• 1 1/4 cups all-purpose flour, plus more for dusting
• 2 Tbsp. raw sugar, plus more for sprinkling
• 1/4 tsp kosher salt
• 1 sticks cold unsalted butter, diced
• 1/4 cup ice water

For the filling:

• 1 pound (about 3 medium) firm ripe peaches, peeled and cut into 1/2-inch-wide slices
• 1/3 cup raw sugar
• 1 Tbsp. cornstarch
• 1/4 tsp grated lemon zest
• 1/4 tsp ground cardamom
• 1 egg yolk mixed with 1 Tbsp. of water for egg wash
• mint (optional)

Directions:

To make the pastry: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse meal. Sprinkle on the ice water and pulse until the dough just barely comes together. Turn the dough out onto a well-floured board, roll it into a ball, and form into a disk. Wrap the disk in plastic and refrigerate until chilled, about 30 minutes. (The pastry disk can be refrigerated for up to 3 days.)

Preheat the oven to 425 F. Line a baking sheet with parchment paper.

Meanwhile make the filling. In a bowl combine sugar with cornstarch, cardamom and lemon zest. Add the peaches and toss well. Let stand about 15 minutes, until the sugar is mostly dissolved.

Roll the pastry into an 12-inch circle on a lightly floured surface. Transfer it to the baking sheet.

Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border. Fold the edge of the dough up and over the peaches. Brush the border with egg wash and sprinkle with sugar.

Bake the peach crostata for 30-35 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 10-15 minutes, then cut into wedges and serve with mint leaves.

Homemade Sour Cherry Jam

Anyone can make delicious jams and jellies. Even city dwellers. It's easy and it's fun. And when the winter solstice casts its gloomy shadow over your home, what could be a more refreshing reminder of the coming spring than a newly opened jar of Sour Cherry Jam - made by you?

Jams, jellies conserves, and other spreads are usually made at the height of summer fruit season. And today, when science has revealed the secrets of the chemistry of fruits and sugar, and the nature of cooking process itself, you can count on perfect results every time you set out to make one of these delicious spreads.

Jellies are made from fruit juice cooked with sugar. Jams are made of crushed food and sugar cooked until the mixture is thick an homogenous. Marmalades are jam-like preservers, containing two or more fruits plus raisins and nuts. Fruit butters are made of fruit pulp cooked with comparatively small amount of sugar until thick and butter like.



Jams are usually made from crushed fruits such as apricots, berries, cherries, peaches, plums, and grapes. The fruit is cooked with sugar to a soft jellylike consistency and contains no free juice or liquid.

The standard proportion of sugar varies from 3/4 to 1 part by weight of sugar to 1 part by weight of the prepared fruit, or 3/4 cup sugar to 1 cup of fruit.

Heat the fruit and sugar slowly, stirring constantly, until all the sugar has dissolved. Bring the mixture to the boiling point and stir and boil rapidly until it is thick. The cooking time varies with the fruit.



You'll thank me later, when a winter comes-)))

Makes: 6 half-pint jars

Ingredients:

• 7 pounds (about 14 cups) fresh sour cherries, without blemishes, stemmed and pitted
• 7 cups sugar (I like it when it's a little sour, you may add more sugar)
• 4 Tbsp freshly squeezed lemon juice, from 2 lemons

Directions:

In a large saucepan, place sour cherries with lemon juice and one third of sugar; place over medium-high heat. Cook, stirring frequently, until sugar has dissolved, 2 to 3 minutes. Stir in half of remaining sugar, and cook, stirring, until it has dissolved, 1 to 2 minutes. Add remaining sugar, stirring until sugar has dissolved.

Bring the mixture to a full boil, and cook, stirring frequently, 10 minutes. While cooking, skim any foam that floats to the surface. Then reduce the heat and cook more slowly for a longer time, 40 to 45 minutes.

Ladle the jam into prepared jars, seal and process in a water bath canner for 10 minutes after the water comes to a boil. Remove the canner lid, turn off the heat and let sit for 5 minutes. Remove the jars to sit undisturbed until they are thoroughly cool. Check the seals before storing. Label with the name of jam and date it was made. Store in a clean, cool, dry place.

Banana Coconut Muffins with Dried Blueberries and Hemp Seeds

Last Friday after a long walk in the park, I arrived home to a lovely package on my porch. The package was to me from Bob's Red Mill-)) I received the coconut flour, dried blueberries and hemp seeds. I started thinking of recipes immediately. What to make? Cookies, pancakes, cake… I decided to bake banana muffins using all three ingredients. The following muffin recipe is both delicious and easy to make and are ideal to be served as breakfast or healthy snack. Thank you very much, I am very pleased with the quality of the products!

Coconut Flour is a delicious, healthy alternative to wheat and other grain flours. It is very high in fiber, low in digestible carbohydrates, a good source of protein and gluten free. It lends baked goods an incomparably rich texture and a unique, natural sweetness.

Dried Blueberries have no sugar or additives of any kind, just the wonderful concentrated natural flavor of blueberries. They're simply sweet and plump blueberries that are great for snacking or right out of the bag. They are a great addition to muffins, pancakes, waffles, quick breads, cereal, snacks, or cookies.

Hulled Hemp Seeds is high in Omega-3 and Omega-6 essential fatty acids and an excellent source of protein- containing all of the essential amino acids.


Makes 6 regular sized muffins.

Ingredients:

• 4 large eggs room temperature (I used organic, free-range eggs)
• 2 Tbsp melted coconut oil (or melted butter)
• 2 mashed ripe bananas
• 1 tsp honey
• 1 tsp lemon extract
• 1/4 teaspoon sea salt
• 1/2 cup organic coconut flour (from Bob's Red Mill)
• 2 Tbsp almond meal
• 1/4 tsp baking powder
• 1/4 cup dried blueberries (all natural from Bob's Red Mill)
• 1 Tbsp hulled hemp seeds (from Bob's Red Mill)

Directions:

Preheat oven to 375° F.

Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
Melt coconut oil. Make sure the other ingredients are at room temperature. Wisk the eggs, bananas, coconut oil, honey and lemon extract together. Add the coconut flour, almond flour, baking powder, and whisk together until smooth.



Fold in dried blueberries. Pour into muffin cups. Sprinkle with hemp seeds.

Bake at 375° F for 20 minutes or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one day after baking.

Quince Cardamom Tapioca Pudding with Homemade Crumbles - Have a Sweet Weekend!

Forgive me for posting a winter dessert today. I was looking for quinces all winter, unable to find them; a couple of days ago finally I got lucky, and here it is.

This recipe comes from many inspirations and memories. I remember one aroma from my childhood when my mother made compote from quince and it was so magically wonderful. I remember eating crepes with quince jam, the best breakfast ever. I never cooked tapioca before so I like to experiment with it and recently I discovered that I love cardamom-)))

This dessert is scrumptious, It takes some time to prepare, and worthwhile every minute of it. I hope you like it as much as I did, save it for next year when quinces are in season or you can make it with pears or peaches, which is certainly going to be  a summer dessert!



Serves 6
Ingredients:
For the poached quinces:

• 3 quinces, peeled, cored and quartered
• 1 cinnamon stick
• 1/2 tsp ground cardamom pods
• 5 cloves
• 1/4 cup (50gr) sugar
• 1 tsp allspice berries
• 1/2 lemon

For the vanilla tapioca:

• 2/3 cup large tapioca pearls
• 2 cups water
• 2 cups whole milk
• 2 Tbsp honey
• 1 tsp  ground cardamom

For the crumble:

• 1/4 cup brown rice flour
• 1/4 cup white oatmeal flour
• 1/4 cup tapioca flour
• OR 3/4 cup all purpose flour instead if not baking gluten free
• 1/4 cup finely chopped almonds
• 1/4 cup packed light brown sugar
• 1 egg yolk
• 2 1/2 tablespoons almond milk

Directions:

Prepare the cardamom tapioca:
In a medium bowl, soak the tapioca pearls in the water for an hour. Drain and discard the water. In a large saucepan set over medium heat, bring the tapioca, milk, honey and cardamom to a boil. Lower the heat and simmer 20-25 minutes or until the tapioca looks translucent. Remove from the heat and place a piece of plastic wrap right on top to prevent a skin from forming as it cools.



Prepare the quinces:
Place all the ingredients in a large saucepan and add enough water to cover the quinces. Bring the content of the pot to a boil over high heat, then reduce the heat to low, place a lid halfway over the pot and simmer for 40 minutes to an hour, or until the quinces are soft when you poke a knife through them. Mash the quince with syrup and reserve.



Prepare the crumble:
Position a rack in the upper third of an oven and preheat to 350°F. Coat a large baking sheet with nonstick cooking spray.

Combine all the ingredients in a large bowl and mix with your fingertips or a fork until the mixture resembles large beads. Spread the beads on the prepared baking sheet and bake, tossing them every so often as they become golden brown for 20 minutes. Let the crumbles cool.



When ready to serve, spoon the quince mixture into the bottom of each of 6 glasses, dividing it evenly. When the tapioca is completely cool, divide it in between the serving glasses on top of the quince mix. Sprinkle with crumbles, again dividing evenly.

Note: You might have leftover crumbles, you can crumble it up over oatmeal for breakfast or over ice cream.