Russian Monday: Chicken Liver Pâté With Red Wine & Cranberry Jelly

History of pâté is rooted in the distant past and many countries contest the right to be named its birthplace, however, by default this right is held by France. In truth, French chefs have simply revived the dish loved by ancient Romans. Interestingly enough, in medieval times, pates were served as feast culmination, and hence were decorated in the most luxurious fashion, often made with “surprise” inside, when live birds could fly out from inside of the dish brought into the feast hall. Often pâtés were cooked wrapped in the layer of dough, like pies. Dough was simply a wrapper and secondary to the stuffing, hence word “pâté” has started being used only for what was inside of such pies.

Almond Linzer Cookies with Cranberry Jam

Squares, stars, circles, hearts and diamonds, whatever the shape, these rich almond, crumbly cookies are a treat with coffee, tea or hot cocoa. My children love to help by sprinkling the tops with powdered sugar and then placing them on the jam-filled bottoms, pressing just hard enough to squish the jam up through the hole. Try to make these cookies with my homemade cranberry jam, perfect for any holiday!

Rolled Pumpkin Spice Cake with Cranberry Jam, Grand Marnier Syrup & Cream Cheese Filling

Inspiration for this cake came from American holiday traditions. All favorites (pumpkin, cranberries, cream cheese and liqueur) in one cake. It's a wonderful dessert for a holiday party and can be made a day ahead of time.

Orange-Cranberry-Pistachio Biscotti

A biscotto, a hard Italian biscuit, ideal served at the end of a meal to deep into sweet wine, is actually one of the few biscuits that does what it says on the label: it's actually baked twice (bis - twice, cotto - cooked). This one is made with beautiful ingredients: fragrant pistachios, cranberries and orange. The added  yellow cornmeal gives them a golden appearance and also make them complement the wonderful sweet red wine of Italy. Also excellent with a cup of coffee or tea.

Egg Meatloaf and Coleslaw with Cranberries

Nothing says "comfort food" like a good old-fashioned meatloaf, and this recipe with eggs is no exception. Serve this highly flavored meatloaf with a glass of Pilsner beer for a change from wine.

Hearty Beef Stew with Lingonberries

Stews are ideal foods for party service - informal parties, of course - because continued cooking doesn't seem to hurt them. Use any of the less tender cuts for stew, but you will find that if you use very fat, gristly cuts you may have a less pleasing result than if you use good cuts of less tender parts. Chuck, round, rump, and shin all are good stewing cuts, and one should remember not to have too much fat on the meat. Three pounds of beef will serve six people amply and should leave some for the next day.

About 40 minutes before the stew is ready for the table, the vegetables can be added and allowed to cook with the meat. Almost any combination of vegetables may be added. Small onions, celery, peas, green beans, lima beans, potatoes, salsify - practically any vegetable is good.

Many people like dumplings with stew. Some prefer boiled rice, other noodles. I hope you like my recipe for this holiday beef stew with lingonberries.

Bon Appétit!

Cranberry Curd Bars & Walnut Shortbread Crust

One more idea what to do with cranberries for Thanksgiving day or any other day.

Cranberry Curd

The cranberry curd is so smooth and easy to make. You can imagine this spread over crepes, or buttery toast, or you may use this curd in a twist on lemon meringue pie for Holiday dinner. I think that’d be amazing!

Lemon Cake with Cranberries and Lemon Icing

Cranberries are native North American fruit with relatives growing wild in the bogs and marshes of Northern Europe. When the Pilgrims arrived in America, they were instructed in extensive use of the cranberry by the Native Americans. The Indians ate cranberries raw and cooked, and pounded them into pemmican with meat and fat for use during the winter. The mashed fruit was used on wounds to draw out poisons and infections, and the berries where used for dye in making rugs and blankets. We assume that the North American Indians brought cranberries to the first Thanksgiving dinner, since the fruit would have been plentiful at that time. Among the Delaware tribe in New Jersey, the berries were known as the symbol of peace, and Chief Pakimintzen, who distributed cranberries often at tribal peace feasts, came to be known as "Cranberry Eater."

I can't imagine winter holidays without cranberry dish on a table!



Ingredients:

For the cake:

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• pinch of salt
• 8 Tbsp. (1 stick) unsalted butter, at room temperature
• 1 cup raw sugar
• 2 eggs
• 1/3 cup sour cream
• 1 Tbsp. finely grated lemon zest
• 1 Tbsp. lemon juice
• 1 1/2 cups fresh cranberries (for the cake and decoration)

For the glaze:

• 1/4 cup lemon juice 
• 1 cup confectioners’ sugar, sifted
• red food coloring (optional)

Directions:

Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.

In a medium size bowl, whisk together flour, baking powder, and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, and lemon juice. Set this aside as well.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated.

Reduce mixer speed and alternatively beat in 1/3 of flour mixture, followed by 1/2 of sour cream mixture, and repeat, ending with the last 1/3 of the flour mixture. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in one cup of cranberries (save some for serving).

Spoon batter into prepared loaf pan and bake 55-60 minutes, until top springs back when lightly pressed or a toothpick inserted in the center comes out clean. Remove the bread from the oven and transfer the pan to a wire rack. Cool completely before icing.

For the glaze, whisk together lemon juice and confectioners’ sugar until there are no lumps. If you like you can add a red coloring for the color or cranberry juice. Drizzle over cooled cake.

Saffron Rice with Raisins and Pine Nuts

Saffron is the world's most costly aromatic, for it takes the stigmas (pistil tips) of 75,000 Crocus sativus blossoms to make a single pound when dried.

Saffron has been treasured from remotest times as a culinary spice, a coloring for foodstuffs, a cosmetic, a fabric dye, and as a medicine. Homer was acquainted with its golden hue when he wrote a "saffron-robed morning." Saffron may have come originally from the Holy Land; from the Songs of Solomon we have learned that it was among the "chief spices": "Thy plants are an orchard of Pomegranates, with pleasant fruits, Camphire with Spikenard, and Saffron, Calamus and Cinnamon, with all trees of Frankincense, Myrrh and Aloes."

The Greeks and Romans called saffron Krokus, and the little bulb followed the Roman legions all over Europe. Then came the fall of Rome, and the beginning of the Dark Ages. The golden days were past; luxuries, among them saffron, were relegated to memory.

In the course of several centuries many of the plants the Romans had introduced, including saffron, disappeared from gardens in England and northern Europe. But when the Moors conquered Spain, one of the treasures they brought with them was the spice zafran, meaning "yellow." That is why, for the past 12 centuries, so many of Spain's best dishes have been redolent of this golden spice.

Saffron is among those spices often used too lavishly. Just a few strands are adequate to give excellent color and aroma to a pot of rice.

from The Spice Cookbook, 1964



Ingredients:

• 1 Tbsp. olive oil
• 1 onion , chopped
• 1 medium carrot, shredded
• 1 cup long-grain white rice
• 2 cups water or vegetable broth
• 1/2 tsp ground pepper
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/2 cup golden raisin (sultanas)
• 1/4 cup dried currant or cranberries
• 1/8 tsp saffron thread
• 2 Tbsp. pine nuts, toasted
• 1 Tbsp. butter
• cilantro for serving

Directions:

In a large frying pan, heat olive oil over medium heat. Add onion and carrot and saute until a little brown, (about 5 minutes). Add rice and saute 2 minutes longer.

Add broth or water, pepper, butter, cinnamon and allspice. Increase heat to high and bring to a boil.

Stir in raisins, currants or cranberries, saffron and half of the pine nuts. Reduce heat to low, cover and simmer until rice is tender and has absorbed all the liquid (about 15 minutes).

To serve, stir and fluff the rice and garnish with remaining pine nuts and cilantro.

Have a nice cup of coffee after your meal. I did-))

Cranberry-Meringue Tart (Tarte Meringuee Aux Airelles) Beautiful Winter Dessert

Although, we are all waiting for the spring to come, I think there are a few winter recipes that we like to try before the sunny days are here. Today we have 53F outside, but my photographs look like Christmas cards, I guess I can use them next year :-)) probably; I am waiting for the snow - we will see about this. In the meantime, enjoy a slice of the delicious Meringue Tart with cranberries and a cup of coffee, a little treat in February.

This is a winter tart, when cranberries are in season. In a summer this tart can be made with red currant. Both cranberries and red currants are mouth-puckering red berries. Their intense flavor contrasts well with the almond- meringue butter and the crispy, unsweetened tart shell.



This recipe comes from one of my favorite book of chef Georges Perrier Le Bec-Fin Recipes

Makes one 10-inch tart

Ingredients:

• I pound Pate Brisee
• ½ cup finely chopped blanched almonds
• 2 tsp cornstarch
• ¼ tsp ground cinnamon
• 3 eggs whites
• Pinch of salt
• ¾ cup sugar
• ½ tsp lemon juice
• ½ pound fresh cranberries, washed and drained
• Confectioners’ sugar (for dusting)

Directions:

On a lightly floured work surface, roll out the dough to 1/4-inch thickness to fit a 9 1/2 or 10-inch tart pan with a removable bottom. Trim the pastry even with the pan rim. Cover and place in a freezer for 1 hour. 
Preheat an oven to 400°F.



Line the pastry shell with aluminum foil and fill with pie weights. Bake until slightly set, 10 to 15 minutes. Remove the tart shell from the oven and remove the weights and foil. Let cool. Reduce the oven to 375°F.

To make the filling, combine the almonds, cornstarch, and cinnamon in a small bowl and set aside. Beat the egg whites and the salt until soft peaks form. Sprinkle in the sugar and beat again until almost firm and glossy. Stir in the lemon juice and beat until firm and glossy. Gently fold the almonds mixture and the cranberries into the meringue. Pour the filling into the pre-baked tart shell. Dust with confectioners’ sugar. Bake immediately on the lower rack of the oven for 30 minutes or until the filling has set and is no longer runny.

Tip: When cranberries are in season, buy several extra bags and freeze them right in their bag. Than you can make the tart whenever you want. Fold in the cranberries while still frozen.

Local Farms and Sauteéd Buffalo Liver with Onions and Homemade Cranberry Vinaigrette

Lucky living surrounded by many beautiful farms, my family and I making the farm trips almost each weekend.



We buy many good things from farms:  fresh, local grown fruits and veggies from Shady Brook Farm, artisan cheeses from hormone-free milk, and award winning sweet sausages by Ely Farm. Our favored is incredibly tasty buffalo meat from family-owned Thorpe’s Farm.

Fact:  Bison is a wonderful healthy red meat with all of the flavor and texture of beef. It's rich in protein and high in iron yet is lower in fat, calories and cholesterol than skinless chicken or turkey.



Thorpe’s Farm has a huge open barn with animals. For some reason many local cats like to be there as well.  Mr. Thorpe says that every week they are getting new kittens, and he is not sure where they come from :-)




The recipe adapted from Carina Forum

Homemade Cranberry Vinaigrette is a stunning salad dressing: bright, bold and beautiful. You may also serve it over a bed of mixed greens, apple and red onion slices, and pecans or over any salad of your choice. The vinaigrette may be store, covered, in the refrigerator for up to a week.

Ingredients:

• 1 lbs buffalo liver
• milk (enough to cover the liver)
• 3 Tbsp. flour
• Salt, ground black pepper
• 6 Tbsp. butter
• 1 onion, sliced
• cranberries and chopped parsley for garnish

For cranberry vinaigrette:

• ½ small sweet onion, minced
• 4 tbsp red wine vinegar
• 4-6 Tbsp honey
• 1 cup Canola oil or light olive oil
• 2 cups cranberry, fresh or frozen
• 1 cup water
• 2-3 tbsp poppy seeds (tasted)
• Salt, ground black pepper

Directions:

To make the Cranberry Vinaigrette: In a blender or food processor, combine the cranberries, water and vine vinegar, puree. Over a medium bowl, strain the puree through a fine-mesh strainer, pushing down on the solids. Return the mixture to a blender. Add the remaining ingredients and mix until combined. With the motor running, slowly pour the oil in a slow steady stream through the feed tube. Blend until very smooth. Season with salt and pepper, mix well.

To cook the liver: Wash the liver, slice in 1 inch slices, then lay in shallow pan, cover with cold milk and let set in refrigerator for half hour. Remove liver slices from milk, and place them on paper towel to drain. Then coat the liver slices in a little flour, then season with salt and pepper.

Melt 4 Tbsp. butter in a skillet set a medium heat. Place the liver in the skillet and cook, turning once, until it is brown about 10 minutes. Melt 2 Tbsp. of butter in another skillet and sautee onion slices until browned.

Arrange the onion on individual heated plates, add the liver and add some greens if desire. Pour over vinaigrette (or you can serve it on the side) and garnish with parsley and berries.

Rum-Raisin Bread Pudding - the Perfect Valentine's Day Breakfast

Raisins plumped in rum contribute the signature flavor to this custardy pudding. If you like, sprinkle each serving with granulated or confectioners' sugar.

Adapted from Williams-Sonoma

Serves: 6

Ingredients:

• 1/2 cup golden raisins
• 1/4 cup dried cranberries
• 1/4 cup rum or brandy
• 4 cups day-old bread cubes, each about 1/2 inch square (challah or another egg bread, such as brioche or panettone)
• 1/2 cup sugar
• 1/3 cup unsalted butter, melted and cooled
• 3 eggs, beaten
• 1 1/2 cups milk
• 1 1/2 tsp. vanilla extract
• ice cream for serving or Crème Anglaise

Directions:

In a small bowl, combine the raisins, cranberries and rum and let stand for 30 minutes.
While the raisins are soaking, preheat an oven to 325°F. Butter an 8-inch square baking dish or 4 to 6 custard cups.

In a large bowl, beat together the sugar, butter, eggs, milk and vanilla until well blended. Stir in the bread cubes, cranberries, and raisins and rum. Let stand until the bread cubes soak up most of the liquid, about 5 minutes. Stir again and pour into the baking dish or divide among the custard cups.
Bake until a knife inserted into the center comes out clean, 30 to 40 minutes for custard cups, 50 to 60 minutes for the baking dish.

Remove from the oven and serve hot or at room temperature. Sprinkle each serving with granulated or confectioners' sugar. Serve with ice cream or Crème Anglaise.

Lemon Ricotta Cookies with Lemon and Cranberry Glaze

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 stick unsalted butter, softened
• 1 cups sugar
• 2 large eggs
• 1/2 (8-ounce) container whole milk ricotta cheese
• 2 Tbs.lemon juice
• 1 zest from one lemon

For glaze:

• 1 1/2 cups powdered sugar
• 2 Tbs.lemon juice
• 2 Tbs. cranberry juice
• sprinkles for decoration

Directions:
Preheat the oven to 375F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Drop the dough by level tablespoons, about 2 inches apart, onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges (cookies will be soft). Remove from the oven and let the cookies rest on the wire rack for 20 minutes.
When cookies are cool, prepare glaze. Combine the powdered sugar, lemon juice, and cranberry juice in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Sprinkle with sprinkles. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

 

Apple Torte with Cranberries and Raisins

This beautiful autumn cake makes the house smell so divine while it bakes.
You may serve it for breakfast, afternoon tea or for holiday dinner.



Ingredients:

• 2 large Golden Delicious apples
• Juice of 1/2 lemon
• 3 eggs
• 1 1/2 cups sugar, plus more for dusting
• 8 Tbs. (1 stick) unsalted butter, melted and cooled
• 1/2 cup milk
• 1 tsp. vanilla extract, I use cranberry extract
• 1 cup cake flour
• 1 tsp. baking powder
• 1/8 tsp. salt
• 1 tsp. grated lemon zest
• 1/3 cup raisins, soaked in warm water for 30 minutes
• 1/2 cup fresh cranberries

Directions:
Preheat an oven to 375°F.
Lightly butter a springform pan, then dust with flour, tapping out the excess. Peel the apples, halve and core them, and then slice thinly. Place in a bowl and toss with the lemon juice to prevent discoloration. Set aside.



In a bowl, whisk together the eggs and the sugar until creamy. Stir in the butter, milk and cranberry extract. Sift the flour into a separate bowl and stir in the baking powder, salt and lemon zest. Using a wooden spoon, gradually incorporate the egg mixture. Drain the raisins and add to the batter along with the pine nuts. Pour the batter into the prepared pan. Arrange the apple slices in concentric circles over the surface. Sprinkle with sugar.



Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool completely, then release the pan sides and slide the cake onto a serving plate. Dust the top of the cake with sugar. Cut into wedges to serve.