"Peach" Cookies with Dulce de Leche-Butter Cream

You probably know these cookies or have seen them all over Pinterest, in fact I have few different recipes of them in my folders. They have attracted my attention quite some time ago and I’ve been thinking of one day making an effort to bake my masterpiece. Now I am glad I did. So, the holidays may be over, but this seriously impressive dessert is giving me a reason to bake and celebrate winter. I was very surprised by the ease of the process and deliciousness of the end result. My daughter has helped me a great deal and we had a lot of fun baking. These “peach” cookies are beautiful, and Cooking Melangery is all about beautiful food. Lets start new year with creatively delicious treat!

Russian Monday: “Volovan s Gribamy” - Vol-au-vents with Creamy Mushroom & Shrimp Filling

Vol-au-vent is a puffy tartlet from flaky dought. Dough raises up during baking and takes shape of a small cup or basket. Variety of fillings go into baked dough baskets  and they are served cold or hot.

Vol-au-vents are of French origin, first time made by French chef Marie-Antoine Carême. Name of this pastry points to the type of dough used in it. The initial idea behind volauvents was to make them very lite as opposed to the ones made of shortcrust dough. There is another name for vol-au-vents – bouchées. Authorship of first bouchées is attributed to wife of King Louis XV, Maria Leschinsky. She loved small single bite type of foods and hence the name – “bouchées à la reine”, queen’s bites.

Despite of vol-au-vents French origin, they are very popular in Russian cuisine, you can find variety of their recipes in old cook books of Soviet time.

Eggs en Cocotte with Mushrooms & Green Peas

A cocotte is a small round or oval dish in which food is cooked and served - a ramekin or individual casserole. It may be made of fireproof china, tempered glass, earthenware, porcelain, cast iron, copper, or stainless steel. The food cooked and served in such dishes is usually called "en cocotte".

Russian Monday: "Prazskiy Tort" - Cake "Prague"

I loved this cake when I was a child. It is not too sweet and has perfect amount of chocolate. It was very difficult to buy in store, people used to queue up in line for a long time to get that cake. That's why we baked it at home very often by ourselves.

Food Blog Forum - Part 1: The Biltmore Estate NC & Cream of Wild Mushroom Soup

It's been a while since my last post and I truly missed my blog and my dear readers. My new kitchen is finally finished; summer vacations are behind us, so I can slowly come back to my real life with cooking, photographing and sharing recipes. My first recipe after a long break is wild mushroom soup, creamy and earthy, just the way it should be. Please scroll down for the recipe, because first, I have share with you some impressions from my last voyage.

Irish Coffee - Have a Jolly St. Patrick's Weekend!

"As always at an Irish dinner party, there were three desserts - vanilla ice cream, a chocolate mousse covered with whipped cream and chopped nuts, and fruit salad with maraschino liqueur and thick cream poured on.

Sherry was served with the grapefruit, a Rhine wine with the chicken and champagne with dessert.

Coffee and liqueurs were served in the drawing room, and entertainment was supplied by collection of stereo slides of American scenes. There were enthusiastically received, for no one had ever seen stereo slides before…"

by Margaret Rudkin 1953

Kasha Cakes with Mushroom Sauce

Made from buckwheat, kasha has very nutty taste. Here, it is combined with a fragrant parsley, scallions and carrots, and formed into small cakes. Serving with mushrooms sauce these kasha cakes made an excellent lunch or a tempting appetizer.

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.

Beet Soup with Sweet Potato & Meatballs

Thanksgiving is a wonderful Holiday full of family, friends, love, and lots and lots of delicious food! This year, I am planning to create these wonderful postcard invitations for the people I love. I would love to hear your opinion. Every comment is welcome!-)

Orange Panna Cotta - Light & Delicate Dessert

Orange panna cotta is simple and refreshing dessert, light and delicate. It has an exquisite flavor and the color is beautiful.

Challah French Toast with Bruléed Bananas, Nutella and Whipped Cream or Poor Knights

Recently I came across a very old book with interesting recipes, A QUEENS DELIGHT or The Art of Preserving, Conserving, and Candying; As also A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. This book was printed in 1663 and was "never published before."

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.

Chocolate Creme Brûlée - Have the Most Beautiful Valentines's Day!

Good morning Sunshine!
I’m thinking of you and wanted to tell you that I love you.
When you are with me, the world feels right.
Life has never been better, thanks to you, sweetheart -)

Roast Game Hens with Mustard - Le Coquelet 'A La Moutarde, Friday Dinner Idea!

This is not your everyday recipe cause it is reach and buttery. But when you have friends over or there is family gathering, that is a perfect dish. I love to make something special for Friday dinner. It's the end of the week, kids usually don't have any homework and we can have long dinner together. My husband always has a nice bottle of wine and we allow ourselves to have any dessert we like. The recipe is French, hence the secret is in the sauce. I highly recommend it, the sauce is wonderful!

Boston Cream Pie - Yummy

"Before spring there are days like these:
Under the dense snow the meadow rests,
The trees merrily, drily rustle,
And the warm wind is tender and supple.
And the body marvels at its lightness, 
And you don't recognize your own house,
And that song you were tired of before,
You sing like a new one, with deep emotion".

Anna Akhmatova

Spicy Cream of Pumpkin (Red Hubbard) Soup with Crispy Prosciutto

"September is like no other
It's days change color and weather
No other month can say quite the same
For every day, I can feel the change

It's cool breezes start out warm, 
Changing to cold throughout every storm
The leaves change and fall 
As the Summer leaves and Autumn kisses us all

September maidens feel the change
Like the blue of the sky
Yet the color so deep
Unbelievable beauty..."

by Jessica Millsaps



Red Hubbard, Orange Hokkaido or Uchiki Kuri. A great sized mini Hubbard weighing 4-5 pounds. Deep orange colored skin and sweet, smooth, dry flesh. Originally from Japan.  Last year I posted Blue Hubbard Jam with Raisins and Vanilla Bean recipe, take a look. This year I have cream of pumpkin soup with crispy prosciutto from Hubbard family. I hope you will enjoy my photos and the recipe!



Ingredients:

• 6-8 slices of prosciutto
• 1/2 medium Red Hubbard pumpkin, about 2 lb ( Big thank's to Styer Orchard Farm)
• 3 carrots, peeled and cut into 1/2-inch dice
• 1 yellow onion, cut into 1/2-inch dice
• 4-5 cups chicken broth, plus more if needed
• 1 tsp curry
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 1 tsp orange zest or valencia orange peel
• sea salt and freshly ground pepper, to taste
• fat free Greek yogurt for serving (optional)
• dry dill for garnish

Directions:

Preheat an oven to 350°F.

Arrange the prosciutto slices in a single layer on baking sheet and bake until crisp, about 20 minutes. Transfer the baking sheets to wire racks and let the prosciutto cool completely.

Meanwhile, in a Dutch oven over medium-high heat add the Red Hubbard, carrots, onions and the broth. Add the spices. Bring to a boil, reduce the heat to medium-low and simmer for 15 -20 minutes.

Using a blender, puree the soup in batches until smooth. Return the soup to the pot and add more broth if needed to reach the desired consistency, adjust the seasonings. Ladle the soup into bowls. Serve with Greek yogurt and the prosciutto. Garnish with dry dill and spices.

Crêpes with three different fillings: Earthy Barley with Enoki Mushrooms, Potatoes with Mushroom Cream Sauce and Sauté Sesame Shrimp

A little history about crêpes from Culinaria FRANCE.

"As well as eggs, butter, and milk, good quality crêpes require white wheat flour and sugar, both originally luxury items, so it is not surprising that the first crêpe recipes were recorded in paris. When they quickly become a Breton specialty, it was very much down to the centuries of experience gathered in this region, in baking such round flat dough-cakes.



Crêpes came to be one of the region's most popular desserts. From their voyages to distant continents, Breton seafarers brought back rum, orange blossom water, vanilla, and cinnamon, all of which were very useful to crêpe bakers. There seemed to be limitless opportunities for sweet, tasty fillings, but pancakes kept their native appeal and simplicity. Long before France was invaded by American fast food chains, crêperies had already been established all over the country, providing the most popular form of French fast food. With crêpes it was possible to satisfy your hunger quickly, inexpensively, and appetizingly".



I hope You like Crêpes. They can be made for breakfast, lunch or dinner! My favorite crêpes are filled with a mixture of whipped cream and a berry compote.

For a savory crêpes for lunch or easy dinner recipes, the possibilities for fillings are endless. There’s nothing better than crêpes filled with mushrooms or vegetables, or shrimp. Serve two to three crêpes per person. Delicious! I have here three easy recipes, Earthy Barley with Enoki Mushrooms, Sauté Sesame Shrimp, and Potatoes with Mushroom Cream Sauce. Pick one, or three, they all so good-))

You can make the crêpes in advance, then you will be able to put the dish together quickly at the last minute. The best recipe for crêpe batter you can find here.



Earthy Barley with Enoki Mushrooms

Enoki mushrooms (also referred to as the velvet shank) are the delicate and tasteful mushrooms that grow on tree trunks, roots and branches mostly found in Japan. They grow in a cluster and have stems that are up to 4 inches tall. Their aroma is slightly fruity and they taste is mild.

An ancient grain, barley has a pleasantly chewy texture and a sweet, nutty flavor.

Ingredients:

• 1 cup hulled barley
• 1 tsp. salt, plus more, to taste
• 1 Tbsp. olive oil
• 1 Tbsp. chopped fresh dill
• 1/2 tsp freshly ground pepper
• 1 medium carrot, shredded
• 1 small chopped yellow onion
• 1 garlic clove, minced
• 1/2 lb. Enoki mushrooms, brushed clean and thinly sliced

Directions:

Bring a large pot of water to a boil over high heat. Add the barley and half of the salt. Reduce the heat to low, cover, and simmer until the barley is tender and most of the water is absorbed, about 30-35 minutes. Drain in a coarse-mesh sieve to remove any excess water and set aside.

Meanwhile, in a deep, ovenproof sauté pan over medium-high heat, warm the olive oil. When the oil is hot, chopped onion, shredded carrot, garlic and sprinkle with the fresh dill, the remaining salt and the pepper. Cook until golden brown, 4 to 5 minutes. Add Enoki mushrooms and sauté a little more, 3 to 4 minutes.

Stir in the barley. Taste and adjust the seasonings with salt and herbs.



Potatoes with Mushroom Cream Sauce

Ingredients:

• 8 oz. white button mushrooms, quartered
• 1 lb. potatoes, diced and peeled
• 3 garlic cloves, crushed
• 1 medium onion, chopped 
• 2 Tbsp. butter
• 1 Tbsp. all-purpose flour
• 1 tsp salt
• freshly ground pepper
• 2 cups water
• 1/2 cup light cream
• 1/4 cup grated Parmesan cheese
• fresh thyme 

Directions:

In a large kettle, sauté onion and garlic in butter until tender. Add flour, salt and pepper, then stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil and cook and stir for 1 minute. Add the mushrooms and potatoes. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese. Heat through couple more minutes. Sprinkle with fresh thyme.



Sauté Sesame Shrimp

Ingredients:

• 1 lb. medium shrimp, peeled and deveined
• 1 Tbsp. sesame oil
• 2 garlic cloves, finely minced
• 1 tsp fresh ginger, finely minced
• 1 tsp. sweet paprika
• 1 Tbsp. sesame seeds
• 2 Tbsp. soy sauce
• Salt and freshly ground black pepper, to taste
• 2 tsp chopped fresh chives

Directions:

In a sauté pan over medium heat, warm the sesame oil. Add the garlic, paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, sesame seeds, fresh ginger and soy sauce, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3 minutes. Season with salt and black pepper, sprinkle with the chopped fresh chives and serve.

Cream of Rice Soup with Curry, Mushrooms, and Roasted Red Pepper Puree

You may substitute any fresh herb for a Parsley Sauce. Other dried mushrooms can also be used, but none will give the intensity of porcini. You will simply have a milder flavored soup.

When buying mushrooms leveled "cepes" or "porcini", let your nose lead you. The mushrooms should have a rich, woodsy character with overtones of leather. Dried ceps or porcini are very easy to use. Just pop them into a long-cooking stew and let them cast their magic. Or cover the mushrooms with water, bring to boil, simmer them, and watch the liquid become black with richness. Use that liquid as the base of a soup or sauce. This will  make the liquid much more flavorful. Remember, the magic is in the liquid, not the reconstituted mushroom.

The recipe from A Cook's Book of Mushrooms



Serves 4 to 6

Ingredients:

• 1 cup basmati rice, rinsed well
• 1/2 ounce dried porcini or any other mushrooms you prefer
• 1 1/2 tsp salt
• 1/2 tsp sugar
• 2 Tbsp. soy sauce
• 1/2 tsp sesame oil
• 1/2 small onion, thinly sliced
• 2 tsp curry powder
• 1 tsp paprika
• 2 cups milk
• 3 Tbsp Red Pepper Puree

For the Red Pepper Puree:

• 1 large red bell pepper
• 2 Tbsp. fresh lemon juice
• 2 tsp sugar
• salt to taste

For the Parsley Sauce:

• 1 cup fresh parsley, chopped
• 1 1/2 tsp vinegar
• 3/4 cup heavy cream
• Vietnamese fish sauce (available in Asian markets) to taste

Directions:

Bring 5 cups of water to a boil in a large pot. Add the rice while stirring, bring to a boil, then turn down to a simmer. Cover and cook for 15-20 minutes.

While the rice is cooking, place 2 cups of water in a small saucepan. Add mushrooms, salt, sugar, soy sauce, sesame oil, onion, curry powder, and paprika. Bring to boil, then turn down the heat and simmer for 20 minutes.

To make the Pepper Puree: preheat the broiler. Place the pepper in a pan and put in broiler. Broil for 10 to 15 minutes, or until the skin shrivel and begin to blacken. Place in a paper bag and let cool. Peel the skin entirely from the pepper, then slit it open and remove the stem, seeds, and veins. Place the roaster pepper in a food processor and add the lemon juice, sugar, and salt. Blend to a smooth puree. Set aside.

To make the Parsley Sauce: in a food processor, combine the parsley, 2 tablespoons water, and the vinegar until pureed. Pour into a medium saucepan and add the cream. Bring to a simmer and add fish sauce to taste. Keep warm.

Combine the cooked rice with its liquid, the mushroom mixture with its liquid, and the milk in a blender. Blend until smooth, adding more milk if necessary and adjusting for salt. Stir in the red pepper puree.

Put into bowls and swirl a teaspoon of herb sauce in each.

Minty Sweet Pea and Zucchini Soup with Garlic Shrimp

MINT Symbol of Hospitality from The Spice Cookbook, 1964

"One of Ovid's tales of godsend goddesses, written years ago, was inspired by mint-symbol of hospitality. Philemon and Baucis, man and wife, were living in Phrygia, a country in Asia Minor. The land was so poor, this couple had scarcely sufficient food to keep them alive. One day two strangers knocked at their door, asking to be fed. Despite their poverty, Philemon and Baucis were delighted to have guests, and prepared the best meal possible from their meager supplies. Wanting to fill their humble home with an inviting fragrance, they rubbed their table with mint leaves. At that point their anxieties were past - the guests proved to be Zeus and Hermes, incognito. The hovel was soon transformed into temple, and priests ministered to all the needs of Philemon and Baucis for duration of their lives.



Mint, plant historians claim, came originally from the Mediterranean shores. Mythology offers a far more romantic story: mint was once the nymph Mentha, unfortunate to have attracted the eye of Pluto. Persephone, his jealous wife, pursued Mentha, and trod her ferociously underfoot. Pluto, unable to control his wife's fury, changed Mentha into a delightful herb, ever after sacred to this god of the underworld.



Mint was well known and highly esteemed in the ancient world. We read in Bible that the Pharisees paid tithes of mint, anise, and cumin. In Greece, crushed mint leaves where used as perfume for the arms and to scent the bath".



Fresh sweet peas and garlic shrimp make a simple, but delicious combination of flavors. The aroma of mint is ideal complement to the sweetness of cooked vegetables. You may serve this soup hot or cold. If you've never served a chilled soup before, this is the one to try. Fresh and light, it's perfect way to celebrate summer.

Serves 4

Ingredients:

• 4 cup sweet peas, if you don't have fresh ones, use frozen
• 1 medium zucchini, trimmed and chopped
• 1 potato, peeled and chopped
• 4-5 scallions, rinsed well and chopped
• 3/4 cup chopped fresh mint
• 4 cups vegetable broth or water
• 1/4 cup heavy cream
• Salt and freshly ground pepper, to taste
• 1 lb. medium shrimp, peeled and deveined
• 2 tsp finely minced garlic
• 1 Tbs. olive oil
• 1/2 tsp ground mustard seeds

Directions:

In a Dutch oven over medium-high heat, combine the sweet peas, zucchini, potato, chopped scallions and broth or water. Bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, 15 minutes. Add mint. Stir in the cream. Working in batches, puree the soup in a food processor until smooth. Heat the soup, stirring occasionally for a few more minutes. Season with salt and pepper.

In a large sauté pan over high heat, warm the olive oil. Add the shrimp and garlic to the pan and season with some of the salt, pepper and ground mustard seeds. Cook, stirring frequently, until the shrimp turn pink and are opaque throughout, about 2-3 minutes. Season the shrimp with more of the salt and pepper mixture.

Ladle the soup into warmed bowls, add cooked shrimp, garnish with the mint and serve.

Mango and Strawberry Popsicles

The summer is here. Can you feel it, can you taste it? I am sure you can. I love summer food, so many colors, so many wonderful flavors. Summer days are so hot so we are doing different popsicles every day. I have never made popsicles before, and I really don't know why. I have seen many variations of these so I figured I try my own, after all, summer weather is here so these are just perfect for the hot days.You don't need a special recipe for it, just put in your blender any fruits or berries you have and freeze it.



We love mango popsicles and mango with strawberries. I have a few ideas for you what to make, but anything will do, honestly!



This year we started our first little herb garden: lemon mint, rosemary, carry leaves, lemon thyme, fennel and parsley. Also we have peaches and red currant.  I can not wait to make some jam and syrup using my herbs. Try to make strawberry syrup with basil and chocolate mint, the best with pancakes and waffles, it's amazing.



Love to know what is in your garden and what are you cooking with your herbs.



Mango popsicles

Makes 6
Ingredients:

• 3 mangos
• 1 tsp honey
• lime juice from half of lime
• 1/2 cup heavy cream

Directions:

Place all ingredients in a blender and puree until smooth. Pour into your ice pop moulds, stick a paddle pop stick in and freeze for at least 4 hours, or until set.



Mango and Strawberry popsicles

Makes 6
Ingredients:

• 1 mango
• juice from one orange
• 1 tsp honey
• 2 cups strawberries
• juice from one grapefruit
• 1 tsp honey

Directions:

Place all ingredients for mango layer in a blender and puree until smooth. Do the same with strawberries. Spoon a layer of mango puree into the ice pop moulds, about a half full, and then add a layer of strawberry puree. Insert a paddle pop stick into each mould and freeze for a minimum of 5 hours.