“Maslenitsa” is a Russian carnival week originating from pre-Christian times. It was celebrated around spring solstice and was dedicated to the boy-Sun named Xors becoming a man-Sun named Yarilo. The main dish of the holiday week are pancakes (or “blini” in Russian) in all their varieties. Their round shape symbolizes the Sun.
Showing posts with label Berries. Show all posts
Showing posts with label Berries. Show all posts
Russian Monday: "Blini" - Vanilla Crepes with Berries
Homemade Healthy Winter Jello
Recently I had a stomach virus and I was in bed for a few days, yuck :( As soon as I started feeling a bit better I started craving a jello. I was dying to taste a fruity, berry or orange cool dessert and asked my husband to get me some as soon as possible. He rushed to the store and brought me four-pack of fruit jello. To tell you the truth, I do not buy things like desserts and puddings. You know me, I cook everything myself from scratch and use ingredients as natural and as organic as possible. But in the situation when you are sick and you want something, it does not matter what you get, because it has be now.
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.
Garden Berry Ice Cream - A Great Summer Treat!
This summer I have been very busy with my new kitchen. We are not done yet and there is still some tile and trim work left to be done along with some finishing touches here and there. Three month have passed since we’ve started our project, and I can tell you now - if I would know how much effort this may take, I would probably think twice before starting this renovation. But now I see the light at the end of the tunnel and I just can’t wait to cook a gourmet meal in my new kitchen and have a nice, long dinner with my friends.
Linden Tea for a Summer Afternoon
June and July are the best time to pick and put away till winter linden tree flowers famous for its therapeutic properties. Linden tree starts blossoming in June spreading around wonderful delicate scent. It is covered with small yellowish-white color flowers. Linden flowers have anti-thermal, emollient and expectorant action and therefore are used for making tea treating colds and influenza. The tea stimulates abundant perspiration, decreasing body temperature.
Almond-Cornmeal Black Currant Cakes
Reminiscent of the crisp tops of berry corn muffins, these golden little cakes are absolutely irresistible. The cakes have a delicious sugary crust like muffin top, but unlike muffins, the crumb is moist, buttery, and very tender. Serve them with tea, or pair them with ice cream or fresh fruit for dessert.
Ricotta Pancakes with Berry Coulis & Whipped Cream
I'm entertaining this weekend, and when one particular friend of mine comes over, I always make sure this is on the menu – my ricotta pancakes with berry coulis is her absolute favorite! If you love good breakfast and you haven't tried this, make it with me.
Dark Chocolate Brandy & Cherry Cake
The rich chocolate sponge, moistened with brandy and cherries, is still one of my favorite of all the chocolate cakes. Dark chocolate cherry cake is a perfect party dessert. The cake can be make in advance and it always looks impressive.
Mulberry & Strawberry Galette
Summer is the perfect time to enjoy berry tarts and galettes, when berries are flooding the farmers' markets. If you can't find the mulberries, use what you have for this recipe. Let the berries you find in the market or in your garden determine what you will bake tonight.
Chocolate Coconut Madeleines with Strawberries
The first bright red strawberries that appear in your garden signal the onset of summer and the opening of berry season. They are the first act, followed by raspberries, blackberries, blueberries and more- and, in the middle of the summer they all appear on stage together. Save this recipe for beginning of strawberry season and many sweet and delicious mid-afternoon tea gatherings.
Oatmeal with Apples and Cinnamon - Perfect and Healthy Breakfast
An early-morning breakfast needs to be fresh and calming. This is the meal that will set your tone for the day. By keeping everything easy, you allow yourself to enjoy the first few hours of the day.
Citrus-Berry Terrine with Red Grapefruit
This citrus-berry and red grapefruit terrine is an easy and beautiful way to say goodbye to the winter and welcome the spring. This is sophisticated jello packed with berries and citrus. Perfect for a sunny day like today!
Serves: 4-6
Ingredients:
- 2 cups fresh squeezed orange juice
- 2 envelopes unflavored gelatin
- 1/4 cup water
- 1/3 cup honey
- 4 cups mixed ripe berries (small berries make slicing the terrine easier)
- 1 red grapefruit
- candied lemon zest for a garnish
Directions:
Pour the water into a small bowl, sprinkle the gelatin over it and let soften for 5 minutes.
Heat the honey with fresh squeezed orange juice in a medium saucepan over medium-high heat, stirring until honey is dissolved. Remove the pan from the heat, and add the gelatin mixture, stirring until the gelatin is dissolved. Set aside, let it cool.
Cut a thick slice off the top and bottom of the grapefruit. Stand the grapefruit upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith and membrane. Holding the grapefruit over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl. Mix with berries.
Place berries and grapefruit in a 4-by-8-inch loaf pan; pour juice mixture over, pressing berries gently to submerge completely. Refrigerate until firm, at least 4-5 hours.
To unmold the terrine, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve. Serve with whipped cream and garnish with candied lemon zest.
Happy Spring, My Dear Friends!
Blackberry No-Bake Cheesecake - Pre Valentine's Day Dessert
It's never too early to start your Valentine's Day with beautiful dessert like Blackberry Cheesecake. You may do it day before and surprise your loved one in next morning -)
Ingredients:
For the crust:
- 1 cup graham crackers crumbs
- 1/2 cup instant oatmeal
- 3 tablespoons of brown sugar
- pinch of salt
- 1/2 cup coconut oil, softened
- few drops of vanilla extract
- 1 envelope powdered gelatin
- 1/4 cup water
- 2 packages cream cheese, softened
- 1 cup heavy cream
- 1 cup sugar (if you like more sweet add more sugar)
- 1 tablespoon lemon juice
- 3 cups blackberries, washed and drained
- 1 cup blueberries, washed and drained for serving
Directions:
To do the crust: Mix together graham crackers crumbs, oatmeal, sugar, salt, coconut oil and vanilla. Press into the base of round spring-form pan, and bake at 350°F (180°C) for 12-15 minutes. Remove from an oven and cool completely at room temperature.
To do the filling: Soak the gelatin in a 1/4 cup cold water (for about 10 minutes), and then put on a fire and warp up, stirring, until dissolved. Mix together cheese, heavy cream, sugar and lemon juice. Puree blackberries in a food processor(a blender will work fine) then strain through a cheesecloth-lined strainer into a bowl. Mix the berry mixture with cream cheese mixture.
Start stirring cheese mixture slowly, while pouring the warm gelatin, after ingredients have combined, let it stand for a few minutes until it start thickens.
Now spoon over the mixture evenly into the chilled base, smooth the surface, and refrigerate for about 4-5 hours, but best to leave overnight.
Before you unlock the spring form pan, run a knife around the edge of the cheesecake.
Serve with some blackberries and whip cream if you like.
Tip: You may do variation of cheesecake in cups.
French Chocolate Cake - Gateau au Chocolat
French Chocolate Cake - Gateau au Chocolat
This is typical of a French homemade cake - dense, dark and delicious.
The texture is very different from a sponge cake and it is excellent served with cream or a fruit coulis.
The texture is very different from a sponge cake and it is excellent served with cream or a fruit coulis.
Serves: 6
Ingredients:
- 3/4 cup superfine sugar, plus some for sprinkling springform pan
- 10 ounces semisweet chocolate, chopped
- 3/4 cup unsalted butter, cut into pieces
- 2 tsp vanilla extract
- 5 eggs, separated
- 1/4 cup flour, sifted
- pinch of salt
- confectioner’s sugar, for dusting (optional, I used cocoa powder)
- 1 lb berries, for fruit coulis, plus extra to serve (optional)
- 1/2 cup superfine sugar, for fruit coulis
- juice of 1/2 lemon, for fruit coulis
Directions:
For fruit coulis: Put the berries (of your choice) in a pan with ½ cup sugar and heat very gently, stirring with a wooden spoon from time to time. When the mixture comes to a simmer, cook gently for another 10 minutes. Transfer to a blender or a food processor and whiz to a puree, then strain through a cheesecloth-lined strainer into a bowl. Let this coulis cool, stirring occasionally to prevent a skin forming. When cold, stir in the lemon juice.
Preheat the oven to 325°F.
Generously butter a 9_1/2 inch springform pan, then sprinkle the pan with a little sugar and tap out the excess. Set aside 3 tbsp of the sugar, you are going to use it for the egg whites. Place the chocolate, butter and remaining sugar in a heavy saucepan and cook over low heat until the chocolate and butter have melted and the sugar has dissolved. Remove the pan from the heat, stir in the vanilla extract and let the mixture cool slightly.
Beat the egg yolks into the chocolate mixture, beating each in well, and then stir in the flour.
In a clean greasefree bowl, using an electric mixer beat the egg whites slowly until they are frothy. Increase the speed, add the salt and continue beating until soft peaks form. Sprinkle over the reserved sugar and beat until the whites are stiff and glossy. Beat one-third of the whites into the chocolate mixture, then fold in the remaining whites.
Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.
Bake the cake for about 35-45 minutes until well risen and the top springs back when touched lightly with a fingertip. (If the cake appears to rise unevenly, rotate after 20-25 minutes.) Transfer the cake to a wire rack; remove the side of the pan let cool completely. Remove the pan base. Dust the cake with confectioner’s sugar and transfer to a serving plate.
Pavlova with Lemon Cream, and Berries - The Perfect Holiday Dessert and a GIVEAWAY!
No one knows who first created the Pavlova. But the name and the recipes first began appearing soon after Russian prima ballerina, Anna Pavlova (she was born on 12 February 1881, in St. Petersburg, Russia, my home town), toured both Australia and New Zealand in 1926, and Australia again in 1929. Anna Pavlova was considered the greatest ballerina of her time, and her visit to New Zealand has been described as "the chief event of 1926." It was said "She does not dance; she soars as though on wings." From this you get the sense that this is a light, airy dessert.
There is a controver with both Australia and New Zealand. While it has been suggested this dessert was created in New Zealand, it has also become recognized as a popular Australian dish. Both countries claim to have invented this dessert and claim it as their national dish.
We don't know who is right, but we do know that this is a miracle of a dessert, and not so difficult that we should shy away from it. The meringue shell is crispy on the outside and creamy on the inside. It is lighter than air, as the great ballerina was supposed to be.
Please read the recipe, and try this magical dessert yourself.
Adapted from Tartelette
Ingredients for the meringue:
- 1 cup superfine granulated sugar
- 1 tablespoon cornstarch
- 3 large eggs at room temperature 30 minutes
- 3 tablespoons cold water
- 1 teaspoon distilled white vinegar
Ingredients for the filling:
- 2/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1/3 cup fresh lemon juice
- 1/2 stick unsalted butter
- 3 large egg yolks, lightly beaten
- 2 teaspoons grated lemon zest
- 1 cup heavy cream
- 2 cups mixed berries
Directions:
Preheat oven to 300ºF and position a rack in the center.
To prepare the lemon cream, stir sugar, cornstarch, and salt in a saucepan. Add the lemon juice and butter, bringing the mixture to a simmer over medium high heat. Continue to whisk at a simmer, about 1 minute. Whisk about 1/4 of the mixture into the beaten egg yolks, then transfer the egg yolk mixture back into the saucepan. Over low heat, continue to cook, but make sure not to boil, whisking constantly until the lemon curd is thick, about 2 minutes. Scrape into a shallow bowl, stir in the lemon zest, and place a piece of parchment over the surface. Refrigerate for about 1-1/2 hours.
To prepare the meringue, line a baking sheet with parchment and trace a circle about 7" in diameter in the center. Turn the parchment over.
Whisk superfine sugar and cornstarch together in a small bowl. In the bowl of an electric mixer, beat whites with a pinch of salt at medium speed until soft peaks form. Add the water and beat until whites hold soft peaks once again.
On medium-high, beat in sugar mixture 1 Tbsp at a time. After all sugar has been added, beat 1 minute longer. Add vinegar, then beat at high speed until glossy and stiff peaks form, about 5 minutes (longer if using hand-held mixer). The meringue will be extremely thick.
Spread meringue carefully to cover the circle on the parchment, creating a cavity in the center (for the filling). Bake until meringue is pale golden and has a crust, about 45 minutes. Avoid opening the oven door! Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour. The exterior will be dry and possibly cracked, the inside more like the consistency of marshmallow.
To assemble the pavlova, beat the heavy cream just as it holds stiff peaks, then 1/4 cup at a time, whisk cream into the lemon curd. Check consistency each time before adding more cream. It should be able to mound.
Spoon lemon cream into cooled meringue and mound fruit in the center. Serve with extra whipped cream if desired.
Once you have the desert ready, all you need is a nice cup of tea. Well, jar of homemade jam would be a nice addition. So...
Dear Friends, I have a GIVEAWAY today and it is open for everybody around the world.
What's in the parcel:
Box of Tea Forte with porcelain tea cup ensemble, and Pear and Vanilla Jam I've made myself, and it's the best jam ever.
How to enter:
- Leave a comment at the end of this post
- To double your chances, "like" Cooking Melangery on Facebook
- Please one comment per person, anonymous will not be accepted
- The gift will be shipped to a physical street address, sorry no P.O. Boxes
- The giveaway will close Sunday, November 20 2011, at midnight Eastern time
Good luck!
