Russian Monday on Saturday: "Oladushky" - Honey Yeast Blini ( Pancakes, Blintzes )

Winter farewell is a time of awakening; the beginning of new life. Since ancient times, people have enjoyed this time of the year. Festivals and carnivals are held all over the world: Chinese New Year, Venice Carnival, a holiday of the trees - Tu B’Shvat in Israel, Mardi Gras, even Groundhog Day, which was brought to America from Germany, and one of the oldest Russian holidays - Maslenitsa.

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.

Russian Monday: "Blinis" - Savory Buckwheat Pancakes

Shrovetide (or “maslenitsa” in Russian) is celebrated in the last week before Christian Orthodox Great Fast, seven weeks before Easter. Shrovetide is the holiday preserved by Slavic peoples from pagan (pre-Christian) times. Those days it was called differently when just like many other nations, ancient Slavs had traditional feast associated with winter wires and meeting of spring. At the time this feast was associated with the name of Veles - god of fertility and livestock in ancient Slavs pantheon. This holiday represented awakening of nature from winter sleep and marked beginning of the work in the fields. Also, feast table must have been plentiful and very hearty as it was meant to manifest the hope for the harvest year. Time of this holiday has always been cheerful and it was believed those who refuse to be merry would end up living “in bitter trouble” for the rest of the year.

Russian Monday: "Blintzes" with Cabbage - Stuffed Pancakes

A blin, blintchik or blintz is a type of thin pancake.

Pancakes are considered one of the most popular dishes in Russian cuisine. The story of their origin is shrouded in mystery. Some historians claim that yeast pancakes appeared in Russia at the very beginning of 11th century (years of 1005-1006). In according to one of the versions first pancake came out as a result of overheated oatmeal pudding, which turned flat and browned. According to another version by historian Prof. Pokhlebkin, pancakes have appeared much earlier, even before 9th century. Russian word for pancake, “blyn” seems to be corrupted version of “mlyn” - archaic word meaning “to grind” or “to mill” in Russian, as well as in number of other Slavic languages. Until Christening of Russia by King Vladimir in 988, pancakes were used as sacrificial bread during pagan rituals. Often those rituals were very cruel and violent when not only animals but sometimes people too were slaughtered as offering to the gods.

Millet Fritters with Spiced Red Wine Plum Sauce

Warm dishes with spices are coming back in style with the changing season. Millet Fritters with Spiced Red Wine Plum Sauce is a lovely way to start.

Red Beet Pancakes with Sweet Grape Sauce

My family loves beets and I cook them quite often. In my recipe box I got "Roasted beets", "Whole Wheat Linguine with Roasted Beet Puree", "Pickled beets" and variety of soups with beets. When I got up today, I was completely out of ideas of what to cook. After doing some inventory of my fridge I found 3 pretty good looking beets and put them immediately into the oven to roast. While they were roasting, I have checked my email, read some news and decided to prepare healthy lunch with a twist :) What can I say...? It came out delicious! Rustic and earthy pancakes with light and sweet grape wine sauce. My husband had three of these beauties, and they are not little pancakes :) Don't believe me? Try it! You will thank me later. Have a beautiful Friday and an amazing weekend, my dear readers!

Zucchini Walnut Fritters with Lemon - Mint Yogurt Sauce

These crunchy fritters have chopped walnuts and a lot of herbs. Can be served as a side dish with salmon or roasted chicken.



This Yogurt with Lemon and Mint sauce cools the heat from fiery curries, and adds richness to Zucchini Pancakes. You also can serve it on the salad.



Ingredients:

• 3 cups coarsely grated zucchini
• salt and freshly ground pepper as needed
• 1 cup chopped scallions
• 3 eggs, lightly beaten
• 1/2 cup oat bran
• 1/3 cup chopped dill
• 1/3 cup chopped parsley
• 2 Tbsp. chopped basil
• 2/3 cup chopped, toasted walnuts
• olive oil for pan
• capers for serving (optional)

For the sauce:

• 2 cups of yogurt 
• 2 garlic cloves, finely minced
• 2 Tbsp. fresh lemon juice
• 1/3 cup mint, minced
• 2 Tbsp. flat-leaf parsley, minced
• salt and freshly ground pepper as needed

Directions:

For the sauce: Combine the yogurt with all ingredients in a food processor and puree until smooth. Keep refrigerated until ready to serve.

Place the grated zucchini in the bowl. Sprinkle with salt and let stand for 30 minutes. Squeeze the zucchini to remove as much liquid as possible. In a large bowl, combine the zucchini, scallions, eggs, oat bran, dill, parsley, basil, salt and pepper until evenly blended. Fold the walnuts into the zucchini mixture.

Add the oil to a skillet and heat over medium-high until the surface of the oil  shimmers. Working in batches, drop heaping tablespoons of zucchini mixture into the hot oil. Fry until the fritters are golden brown and cooked through, about 3 - 4 minutes per side. Serve immediately with yogurt lemon sauce and capers.

Pumpkin (Blue Hubbard) Jam with Raisins and Vanilla Bean over Multigrain Pancakes with Wild Pecan Nuts

The jam has a beautiful bright yellow colour. You can have it on pancakes, and it's also great spread of a slice of toast, or served as a condiment with some grilled meat.



Blue Hubbard
Described as a "starchy, dry, thick, flaky, floury, melting, nutty and fine-textured winter squash.....with brilliant orange flesh".



This squash was likely used by your great grandmother and is a fall tradition in New England.
 

Ingredients:

• 5 pounds Blue Hubbard
• 2 1/2 pounds sugar
• 6 cups of water
• 1/2 pound raisins
• 2 lemons (optional)
• vanilla bean

Directions:
Pare squash. Remove seeds and cut pulp into small cubes or shred it.



Add sugar and water. Stir well, and allow to stand overnight.



Two lemons, sliced thinly, may be added. I made with vanilla bean  this time.
Cook slowly, stirring frequently, until the squash is tender and clear.