Russian Monday; "Lenivie Vareniki" - "Lazy" Vanilla Ricotta Dumplings with Whole Wheat Flour

“Lazy” dumplings (or “le-nee-vye va-re-nee-kee” in Russian) are gnocchi-shaped dumplings made by mixing ricotta cheese or farmer cheese with egg and white/wheat flour into quick dough. It is an easier version for people who don't have time to make stuffed dumplings. These are great for breakfast and my mom used to make them for me many times. They can be served in many ways, for example - with sweet sauce, berries and cream. If you like to have a savory version, add shredded cheese, fresh green peas and serve them with melted butter or even tomato sauce. I used whole wheat flour for my recipe, but you are welcome to use all-purpose flour, that way your dumplings will come out whiter and lighter.

Lemon & Blueberry Cake with Poppy Seeds (no flour, no sugar)

This Lemon & Blueberry cake is doubly enriched with the juice and zest of the fresh lemon. Poppy seeds stirred into a almond batter give flavor and texture. The blueberries and honey are natural partners: the sweet flowery flavor of the honey plays up to the slightly sassy blueberries. I can only say one thing - delightful cake!

Summer Jams

When summer is approaching, I start contemplating visits to local farms to collect some berries and fruits for my jams and preserves. Over the past few years I have cooked many scrumptious jams, but every summer I have developed more unique recipes. Without having some homemade preserves on the shelf any house is not complete.

When we cook breakfasts on a weekend my kids like to pick their favorite jams and syrups for waffles and pancakes. Sometimes we have our breakfast outside on the porch and freshly made berry jams are an important part of it, just like they are part of any summer sweet gatherings.

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.

Potato Gnocchi with Baby Lima Beans

There are few things tastier than light, freshly cooked, fluffy potato gnocchi. The addition of certain spices in combination with other ingredients can elevate this simple foodstuff to heights of gourmet artistry.

Limoncello Apple Fritters

Fritters, similar to doughnuts in so many ways, and they are also deep-fried cakes. The batter for fritters is usually lighter, with less flour than for doughnuts and often is mixed with vegetables such as corn or fruits such as apples. Country-stile food, fritters are as comfortable on a plate with couple of fried or poached eggs as they are on a dish holding roast chicken. Best of all, they are quick to make and certainly tasty to eat.

Russian Monday: "Shtrudel" - Apple Strudel, Perfect Dessert

Strudel is a world famous dessert delicacy. It originates from Austria where even in the smallest town every morning starts from the smell of apples with cinnamon spreading around. It comes from the bakeries where their caring owners are preparing strudel pastry for the morning coffee of local residents. If you ever try this pastry in one of the local coffee shops, you will always remain a devoted fan of it. Smell of fresh strudel is a smell of home, warm hands and morning freshness…

Christmas Cookies #2: Lebkuchen - German Spice Cookies with Almonds

Literally translated lebkuchen means "lively cake." The many spices give this traditional German Christmas cookie its lively flavor; the honey gives it the characteristic texture and keeping qualities. Since lebkuchens improve with age, make them 3-4 days before serving.

Crispy Sautéed Green Beans with Pumpkin Seeds, Hemp Seeds & Lemon

These green beans are crispy on the outside and tender, but still have a bit crunch on the inside. Another idea for Thanksgiving dinner side dish.

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.

Lavender Cupcakes with Vanilla Lemon Marshmallow Topping

Lavender has a potent flavor, but that doesn't mean it has to be overpowering in dessert. In these beautiful Lavender Cupcakes with Lemon Marshmallow Topping, the vibrancy of lemon both brings out and helps temper the musky floral qualities of lavender. The flavors harmonize beautifully and make for cupcakes much more interesting.

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.

Russian Monday: Sharlotka - Apple Cake

Dear readers, today in “Russian Monday” I would like to introduce popular dessert dish named “Charlotte”, or in Russian pronunciation “Sharlotka” – apple cake. The recipe is very simple and cake can be served either warm or cold. I must warn you in advance – it is very hard to limit yourself to only one piece, you may not notice how fast the whole cake might be gone.

Pea Shoots & Asparagus, Lemony Spring Soup

Asparagus is part of a springtime triumvirate, joining sweet peas and fresh mint as cherished sign of the season. Pea Shoots & Asparagus spring soup can be served hot or cold. Lemon zest is tasty flavor accent with asparagus. I ladle the soup into small cups for a refreshing start to a meal.

Zucchini Apple Muffins

Adapted from Williams-Sonoma

Zucchini-Apple Muffins

Note: Before using the zucchini in this recipe, rinse and dry, then cut off the stem end before shredding onto layers of paper towels to absorb some of the excess moisture.

Whisky-Laced Mince Tarts - Holiday Tradition

Very few cooks make good pie crust. This is unfortunate, because a fine pie is one of the most delicious desserts, while a pie with a tough or soggy crust is one of the worst. The technique for making a perfect crust is comparatively simple, once you have acquired the knack.If you follow the tools, you should achieve good results every time.

• The mixing of the dry ingredients is simple. Just sift them together.
• The mixing a butter and flour, using two knives or a pastry blender. The bowl and knives should be dry to prevent lumping of the flour.
• Add the minimum amount of cold water required to just moisten, not wet, the flour.
• If shell is to be baked and then filled, prick the surface with a fork to release air bubbles.

Mulled Wine - Perfect Drink for a Holiday Season

We have many beautiful holidays a head of us, Thanksgiving, Hanukah, Christmas Eve and New Year's Eve. For these occasions, nothing is too beautiful. Once a year, one can indulge in an accumulation of crystal, silver, china, an abundance of light and reflections, without fear of criticism. But as always, good taste will keep the display within bounds. A successful holiday party can be an enchanted memory for a whole year.

Autumn Pear Cake with Cinnamon and Walnuts

This Pear Cake recipe glows with the golds, a bright yellows, sparkling oranges and warm browns of the season. It features pears, cinnamon, walnuts and the warmth of my heart.

"No spring, nor Summer Beauty bath such grace,
As I have seen in one Autumnall face".

John Donne

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.