December 17, 2012

Crab, Avocado and Corn Salad with Cilantro and Lime

Usually I have all ingredients for the salad on hand at home. It takes only 10-15 minutes to put all together and have lunch.

2 cups cooked corn, cooled (fresh, if available, or frozen and thawed, I used a canned one)
1 avocado, cut into 1/2-inch cubes
1/2 pound imitation crabmeat
1/4 cup red onion, finely diced
1/4 cup cilantro, chopped
1 tablespoon olive oil
2 tablespoon mayonnaise (my addition)
zest of one lime
1 1/2 tablespoons fresh lime juice
1/4 teaspoon kosher or sea salt
freshly ground pepper to taste
In a large bowl, combine the corn, avocado, crab, onion, and cilantro.
Mix together the dressing ingredients (oil through pepper) and pour over the salad. Gently toss to mix and taste for seasoning, adding a bit more salt or pepper, if desired.
Garnish with additional cilantro, if desired.

Салат из авокадо, кукурузы и крабовых палочек.

2 чашки приготовленной охлажденной кукурузы (я использовала консервированую)
1 авокадо, порезанный на небольшие кубики
200 грамм крабовых палочек, нарезанных на небольшие кубики
1/4 чашки мелко нарезанного красного лука
1/4 чашки мелко нарезанной кинзы
1 столовая ложка оливкового масла
2 столовые ложки майонеза (мое дополнение)
цедра одного лайма
1 1/2 столовые ложки свежего сока лайма
1/4 ч.л. кошерной или морской соли
свежемолотый перец по вкусу
В большой миске смешать кукурузу, авокадо, крабы, лук и кинзу.
Смешать все ингридиенты для соуса (от оливкового масла до перца) и залить салат. проверить на соль и перец, если нужно, то добавить немного соли и перца. Перед подачей на стол посыпать кинзой.

Recipe from Fountain Avenue Kitchen

December 06, 2012

Latkes, latkes, and again latkes

Knowing a special love Jewish people, especially men, to latkes, I collected recipes for different latkes, which I used to make. I hope my recipes will be helpful for those who love latkes all year around.

Potato latkes in food processor

Lemon Ricotta latkes

Potato & Pear Latkes

Oatmeal Buttermilk latkes

Potato & Apple latkes

Pumpkin latkes

December 03, 2012

Fastest Cinnamon Buns

It's the quickest recipe I found for truly American delicatessen. I following the recipe and result is THE EXCELLENT. First of all, the recipe comes from bery trustful source. I highly recommend to use such great resource for all of you. These buns are 'fast' because they are leavened with baking powder and baking soda, not yeast. Read over the entire recipe before you begin - it is not difficult at all, especially if you are organized. The instructions indicate that you should use a springform pan -- a 9" cake pan can also be used.

Yield: 12 buns

Dough Ingredients:
3/4 cup cottage cheese (4% milk fat) or ricotta cheese
1/3 cup buttermilk
1/4 cup granulated sugar
2 oz. (4 tbsp.) unsalted butter, melted
1 tsp. vanilla extract
9 oz. (2 cups) unbleached all-purpose flour; more for rolling
1 tbsp. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda

Filling Ingredients:
3/4 oz. (1-1/2 tbsp.) unsalted butter, melted
2/3 cup packed light or dark brown sugar
1-1/2 tsp. ground cinnamon
1/2 tsp. ground allspice, see note below
1/4 tsp. ground cloves, see note below
1 cup (4 oz.) chopped pecans

Note: add more cinnamon and a dash of nutmeg instead of allspice and cloves, if desired. You may also add mini-chocolate chips, finely chopped apples or dried fruit to the filling.

2-1/2 oz. (scant 2/3 cup) confectioners' sugar2 to 3 tbsp. cold whole or low-fat milk
1 tsp. pure vanilla extract

Heat the oven to 400°F. Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray. You can also use a 9" cake pan.
Make the dough:
In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.
Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12x15-inch rectangle.
Make the filling:
Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine the brown sugar, cinnamon, allspice, and cloves. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture.
Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps.

Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.
Make the glaze:
In a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 Tbs. more milk if necessary. Drizzle the glaze over the rolls. Let stand 15 minutes and serve.