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.

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.

Walnut Bread with Cherries

Sometimes I photograph what I like to cook, but most of the time I cook what I would like to photograph. Still compositions are my passion, I love making them. I know its very old fashioned, from the old world, so probably I am too :) There are days I like to spend in my studio playing with props, or just walk around or listen to the music while sitting in armchair and browsing through artwork of the old masters. This time I was itching to create a grand composition, but later have shifted direction to something more simple but nevertheless outstanding. All elements seemed to be in place, but one of the ingredients was missing. Item from the past which is seen on our tables these days as well. Idea with bread seemed the most suitable - dark texture, good crust, nuts and grains, just like in the old days. Red wine, onions and bread. I rushed to start my dough. I have finished baking at 2 AM in the morning. Next day, after breakfast I have immediately started photographing and I have to tell you - I am very pleased indeed! And, of course, the bread is delicious, sweet and walnut-cherry combination is very unique - it will go great with foie gras pate and French cheeses. I hope you enjoy my art and try to bake the bread as well.

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.

Radish Salad and Berry Drink "Mors"

A simple Radish Salad.

Ingredients:

• 5 radishes, sliced thin
• 1 cucumber, sliced thin
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. extra virgin olive oil 
• kosher or sea salt and fresh cracked black pepper to taste
• fresh parsley, minced

Direction:

Slice radishes and cucumber in thin rings. Chop fresh parsley. Toss them in a bowl.

Mix lemon juice, olive oil, black and red pepper and salt. Drizzle this mixture on radishes and cucumbers rings and serve.



Mors is a refreshing drink made of berries. Though cranberries are the most traditional choice, any berry in season can be used. This version, made with cowberries, cherries and strawberries.

Ingredients:

• 1 cup frosen cowberries (lingonberry, red huckleberry)
• 1 cup frozen cherries
• 1 cup fresh strawberries
• 1 tbsp lemon juice
• 6-8 cups water
• 1/3 cup sugar (more or less, depending on your taste and the acidity of the berries)
• 1 cinnamon stick (optional)

Directions:

Place the berries and water in a saucepan, bring to a boil, cover and cook for 15 minutes.
Pass the liquid through a chinois and return to the saucepan. Add the sugar and lemon juice, then bring to a simmer, stirring constantly, and remove from the heat. Let cool and refrigerate.

Cherry Clafoutis in Ramekins

Adapted from Helene Dujardin

Baked in individual ramekins, this French dessert is easy to prepare and makes for an elegant presentation.



Ingredients:

• 1 to 1 1/2 cups cherries, pitted
• 4 eggs
• 1/3 cup honey
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup all purpose or any gluten free flour of your choice
• powdered sugar (optional)

Instructions:
Preheat the oven to 350F and position a rack in the middle. Butter six 1-cup ramekins or ceramic baking dishes.
Spread the cherries evenly in the prepared ramekins.
In a large bowl, whisk together the eggs and honey until well combined. Add the milk, cream and flour and whisk until smooth. Slowly pour over the cherries, trying not to disturb them too much so to speak.



Bake until the clafoutis are puffed, the edges are browned and the centers are lightly browned, about 30 minutes. Serve at room temperature with some powdered sugar dusted on top if desired.
Serves 6.