Custardy Apple Squares

I love Dorie's recipes. They are always come out good. This year for Mother's Day I made for my Yiddishe mama. These bars are light, addictive, healthy and absolutely  perfect for breakfast, lunch or dinner. I enjoyed every bite of it.


Custardy Apple Squares

    3 medium juicy, sweet apples, such as Gala or Fuji, peeled
    1/2 cup (68 grams) all-purpose flour
    1 teaspoon baking powder
    2 large eggs, at room temperature
    1/3 cup (67 grams) sugar
    Pinch of fine sea salt
    2 teaspoons pure vanilla extract
    6 tablespoons whole milk, at room temperature
    2 tablespoons (1 ounce; 28 grams) unsalted butter, melted and cooled
    Confectioners' sugar, for dusting (optional)

Center a rack in the oven and preheat the oven to 400 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment paper.

Slice the apples using a mandoline, Benriner or a sharp knife, turning the fruit as you reach the core. The slices should be about 1/16 th inch thick-- elegantly thin, but not so thin that they're transparent and fragile. Discard the cores.

Whisk the flour and baking powder together in a small bowl.

Working in a large bowl with a whisk, beat the eggs, sugar and salt together for about 2 minutes, until the sugar just about dissolves and, more important, the eggs are pale. Whisk in the vanilla, followed by the milk and melted butter. Turn the flour into the bowl and stir with the whisk until the batter is smooth. Add the apples, switch to a flexible spatula and gently fold the apples into the batter, turning everything around until each thin slice is coated in batter. Scrape the batter into the pan and smooth the top as evenly as you can--it will be bumpy; that's its nature.

Bake for 40 to 50 minutes, or until golden brown, uniformly puffed-- make sure the middle of the cake has risen--and a knife inserted into the center comes out clean. Transfer the pan to a cooling rack and allow to cool for at least 15 minutes.

Using a long knife, cut the cake into 8 squares (or as many rectangles as you'd like) in the pan (being careful not to damage the pan), or unmold the cake onto a rack, flip it onto a plate and cut into squares. Either way, give the squares a dusting of confectioners' sugar before serving, if you'd like.

Serving: Most often I serve the squares plain, but whipped cream, crème fraîche or ice cream makes a great partner.

Storing: The cake, which is good a few minutes out of the oven or at room temperature the day it is made, can also be refrigerated, covered, for up to 2 days and served chilled.

Bonne Idées: You can add a couple of tablespoons of dark rum, Calvados, applejack or Armagnac or a drop (really just a drop) of pure almond extract to the batter. If you have an orange or a lemon handy, you can grate the zest over the sugar and rub the ingredients together until they're fragrant. You can also change the fruit. Pears are perfect and a combination of apples and pears even better. Or make the cake with 2 firm mangoes--the texture will be different, but still good--or very thinly sliced quinces. Finally, if you want to make this look a little dressier, you can warm some apple jelly in a microwave and spread a thin layer of it over the top with a pastry brush.

Мягкие яблочные пирожные от Дори Гринспан.

Я обожаю печь рецепты Дори Гринспан. Они всегда получаются. особенно мне нравится экспериментировать с ними. Следующий раз будет с манго.

3 средних яблока, очищенных от кожуры
1/2 чашки муки
1 чайная ложка разрыхлителя
2 яйца, комнатной температуры
1/3 чашки сахара
щепотка морской соли
2 чайной ложки ванильного экстракта
6 столовых ложек молока, комнатной температуры
2 столовых ложек сливочного масла, размягченного

Нагреть духовку до 400Ф (200Ц). Промазать маслом квадратную форму для выпечки размером 20 на 20 см. Положить пергаментую бумагу на дно.

Нарезать яблоки на очень тонкие полукруги. Вынуть серцевину.

Смешать муку и разрыхлитель в маленькой посуде.

В большой посуде смешать яйца, сахар и соль вместе и взбивать 2 минуты, пока сахар почти раствориться и яйца станут бледными. Добавить ванильный экстракт, молоко и сливочное масло.
Добавить мучную смесь и хорошо перемешать. Вложить яблоки в жидкое тесто и смeшать, чтобы все яблоки были покрыты тестом. Выложить тесто с яблоками в приготовленную форму и лопаткой пригладить. Поставить в духовку и пель 40-50 минут. (я пекла 35 минут). Проверить на готовность лучинкой и вынуть из духовки. Дать остыть 15 минут. Нарезать на 8 равных кусков. Посыпать сахарной пудрой и подать на стол.

Excerpted from Baking Chez Moi, © 2014 by Dorie Greenspan.

Chocolate Chip Oatmeal Raisin Treats

Makes: 15 medium size balls
Prep: 15 mins
Stand: 10 mins
 Chill: 30 mins

    1 cup pitted Medjool dates, tightly packed (see Note)
    1 3/4 cups old-fashioned rolled oats
    3/4 cup raisins
    1/3 cup bittersweet chocolate chips (60% to 70% cacao)
    1 generous tbsp natural peanut, almond or sunflower seed butter
    1 teaspoon chia seeds
    1/2 teaspoon ground cinnamon
    3/4 teaspoon pure vanilla extract
    1/8 teaspoon fine sea salt

Directions

Place dates in a medium bowl.

Fill bowl with hot water to cover dates by about an inch. Let stand 10 minutes. Drain. Combine all ingredients In the bowl of a food processor. Process continuously until mixture comes together, forming a dough of sorts.

You want the oats to be pretty much completely broken down, with a few bits of raisins and little chips of chocolate still visible. Using a teaspoon-size scoop, portion out small pieces of dough, using your hands to roll them into balls about 2 inch in diameter. Place balls on a cookie sheet. Refrigerate until firm, about 30 minutes.

Once chilled, transfer to an airtight container to store in the fridge for up to 10 days. Note: The dates should be nice and tacky here, more like a delicious edible glue than a soft fruit puree, so you should soak them less than you would if you were making baked goods. Medjool dates work best in this recipe because they're extra sticky, but Deglet Noor dates work too --they may require about 10 minutes more soaking time.

Excerpt from Real Sweet by Shauna Sever  published in Family cricle

Sweet potato salad with cranberries and pecans

4 pounds sweet potatoes (about 2 or 3 large), peeled and cut into 3/4-inch cubes
1/2 cup mayonnaise
2 teaspoons curry powder
1 teaspoon coarse-ground mustard
2 green onions, sliced
1 cup dried cranberries
½ cup roughly chopped pecans, lightly toasted
Salt and pepper to taste

Preheat the oven to 350 degrees and lightly grease a baking sheet. Place the cubed sweet potatoes on the sheet and bake until cooked but firm, about 35-40 minutes.
In a large bowl, whisk together the mayonnaise, curry powder and mustard. Stir in the green onions, cranberries, pecans and cooked sweet potatoes. Adjust seasonings and add salt and pepper to taste. Chill for at least three hours before serving.

Recipe comes from http://yourrecipes505.blogspot.com/2015/01/sweet-potato-salad-with-cranberries-and.html

Nutella Banana Bread

Nutella Banana Bread

The recipe comes from the newest cooking book by Marcy Goldman "The Baker's four seasons". I choose several recipes to try and will try all of them.  Today is a first one.

As always, Marcy's recipes are quite tasty and easy to make it. It's not very sweet and goes with coffee very good.  I started with this recipe because Nutella was on hand and wanted to see how Nutella would behave in banana dough. I satisfied. Now it's your turn to bake and enjoy banana bread with Nutella.

Serves 10.

1 cup mashed very ripe bananas
1 cup white sugar
2 tablespoons brown sugar
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon pure vanilla extract
1/2 cup buttermilk
1 & 2/3 cup all-ourpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Nutella

Preheat oven to 350F. Line the bottom of the loaf pan with parchment paper.

In  a small bowl, hand mash bananas and set aside. In a mixer bowl, mix or cream the white and brown sugar and butter until well-blended. Add in the eggs, vanilla, buttermilk and bananas. Fold remaining flour, baking soda, salt and blend well.

Spoon two-thirds of the batter into the pan and top with dollops of Nutella (reserving 2 tablespoons Nutella). Marbleize the Nutella so that it swirls through the batter. Cover with remaining dollops of batter and the remaining Nutella.Sprinkle with sugar.

Bake 30 minutes and then lower temperature to 325F and bake until cake springs back when lightly presses with fingertips, about 45-50 minutes. Cool well before slicing. (I sliced on next day)

Банановый кекс с Нутеллой.

На 10 порций.

1 чашка банана-пюре (из 2 бананов)
1 чашка белого сахара
2 столовых ложки коричневого сахара
1/2 чашки (8 столовых ложек) сливочного масла комнатной температуры
2 яйца
1 чайная ложка ванильного экстракта
1/2 чашки кефира
1 + 2/3 чашки муки
1 чайная ложка соды
1/4 чайной ложки соли
1/3 чашки Нутеллы

Нагреть духовку до 350Ф (180Ц). Положить пергаментную бумагу на дно формочки, в которой Вы будете выпекать кекс. Обычно для бананового кекса есть специальные формочки прямоугольной формы.

В маленькой посуде, вилкой размять бананы до состояния пюре. В другой посуде смешать сахар и сливочное масло, добавить яйца, ванильный экстракт, кефир и бананы. Размешать и добавить муку, соду и соль. Все хорошо перемешать.

Вылить 2/3 теста в форму и выложить Нутеллу(оставить 2 столовые ложки). Ножом прокрутить Нутеллу до получения эффекта зебры. Вылить оставшееся тесто и выложить оставшуюся Нутеллу. Поставить в дуовку.

Печь 30 минут и уменьшить температуру до 325Ф анд печь еще 45-50 минут. Вынуть из духовки и полностью остудить. Нарезать на следующий день.

Layered Lox salad

Layered Lox salad

1 generous serving

1/4 head lettuce, thinly sliced
1 medium size tomato, finely chopped, seeds removed
2 tablespoons parsley or dill, finely chopped
1 large hard-boiled egg, shredded
2 oz lox, finely chopped
2 oz havarti cheese, shredded or grated
2 teaspoons mayonnaise
salt by taste
lemon pieces for garnish

Start with a layer of lettuce and sprinkle on some kosher salt. Mix 1 teaspoon of mayonnaise with tomato and layer over the lettuce. Make a nice layer of parsley on a top of tomatoes. Mix 1 teaspoon of mayonnaise with eggs, sprinkle with salt and place on a top of parsley. Sprinkle with chopped lox and top with a cheese.

Слоеный салат с соленым лососем.

1 большая порция

1/4 головки зеленого салата lettuce, тонко нарезанного
1 помидор, мелко нарезанный и очищенный от семечек
2 столовые ложки петрушки или укропа, мелко порезанного
1 большое круто сваренное яйцо, натертое на терке
50-60 грамм соленого лосося
50-60 грамм сыра havarti
2 чайные ложки майонеза
соль по вкусу.

На дно тарелки или блюда выложить зеленый салат и немного посолить. Смешать 1 чайную ложку майонеза с помидором и выложить на зеленый салат. На верх выложить петрушку. Смешать 1 чайную ложку майонеза с яйцом, добавить соль по вкусу и выложить на петрушку.  Поверх петрушки выложить соленый лосось и посыпать сыром.

Украсить кусочками лимона.

Italian Matza Salad

Italian Matza Salad

Serves 6

For dressing:

100 ml extra virgin olive oil
2 Tablespoons red whine vinegar
3-4 gloves  garlic, peeled and finely chopped
1 tablespoon sugar
salt and pepper to taste

For salad

20 tea matzas, crumbled
1 & 1/2 lb cherry tomatoes, cut in half
1/2 (150 gram) cup black olives, pitted
200 gram/ 1 cup feta or mozarella cheese, cut in to cubes
large bunch of fresh basil (I used parsley)

To serve: lettuce, thinly sliced.

Put olive oil, vinegar, garlic, sugar, salt and plenty of pepper in your serving bowl. Add the crumbled matzas and mix. Add the remaining ingredients. Toss to combine well, taking care not to break up the feta or mozarella cheese.

Let salad stand at room temperature for a minimum of 15 minutes or overnight in a fridge to allow the matza pieces to soak up some of the dressing.

To serve the stylish way: Serve with a lettuce on a bottom.

The recipe comes from Denise Phillips "The Gourmet Jewish Cookbook".

Passover Carrot kugel

It's a quite addictive pastry-like Passover treat. It should be on Seder table. My kitchen smells fantastically good.

Carrot Kugel
Ingredients

1 cup matzah cake meal
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground ginger
1 teaspoon lemon juice
2 1/4 cups grated carrots
2 eggs
1/2 cup melted butter or canola oil

Directions

Preheat oven to 325F and set a rack in the center of the oven.

Butter and flour an 8" square baking pan.

Combine dry ingredients in a large bowl.

In a smaller bowl, combine eggs, oil, lemon juice, and carrots.

Mix the wet ingredients into the dry ingredients, and stir until the two are combined and no lumps of flour remain. Transfer batter into the prepared baking pan, and smooth the top with a spatula.

Bake for 45 minutes; when done, kugel should spring back when touched.

Serve warm or at room temperature.

Recipe comes from My Jewish learning

Passover Apple Squares

Passover Apple Squares

They are dangerously delicious, especially 4-5 hours after they cooled off completely. They must be present on Passover table. The recipe comes from  "The Gourmet Jewish cookbook" by Denise Phillips.

Makes 12 medium size pastries.

1 tablespoon oil to grease the tin
225 gram/ 1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
180 gram (almost 1 cup) fine matzo cake meal
5 eggs, separated
120 ml /1/2 cup vegetable oil
zest and juice of 1 lemon
3 large apples, peeled and cored and grated
icing sugar for decorating

Pre-heat the oven to 190C/375F.
Line the base of 8 x 8 inch tin with parchment paper and grease the sides.
Combine the sugar, cinnamon, salt and matza cake meal. Add egg yolks, oil, lemon zest and juice and whisk together until the mixture is thick.
Whisk the egg whites in a separate bowl until stiff. Combine the egg whites with egg yolk mixture. Mix grated apples with the batter and pour into prepared cake tin.

Bake 40 minutes until mixture is firm and set in the middle.
cool completely before cutting into squares. Dust with icing (powdered sugar).

Пасхальная яблочная шарлотка

1 столовая ложка растительного масла для смазку формы
225 грамм/ 1 чашка сахара
2 чайные ложки молотой корицы
1/2 чайной ложки соли
180 грамм (почти 2 чашка) мацовой муки
5 яиц, жечлтки отделить от белков
120 мл/ 1/2 чашки растительного масла
цедра и сок одного лимона
3 больших яблока, очищенных и натертых на терке
сахарная пудра для посыпки

Нагреть духовку до 180Ц/375Ф.
Положить пергаментую бумагу на дно формочки размером 20 на 20 см и немогно подогреть.
В отдельной посуде смешать сахар, корицу, соль, мацовую муку. Добавить желтки, расительное масли, лимонную цедру и сок. все хорошо перемешать. В отдельно посуде взбить яичные белки до пиков и добавить в желтковую массу. Добавить яблоки, осторожно все перемешать и выложить тесто в форму. Выпекать 40 минут.

Вынуть и полностью остудить. Нарезать на порционные куски и посыпать сахарной пудрой.

Buttermilk Feta cookies

I love experimenting with feta. This time it's a quite special cookies, which are good with sweet tea and coffee.

Buttermilk Feta cookies

Makes 16-17 medium size cookies.

2 & 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda

1/2 cup buttermilk
3.5 oz (100 gram) feta cheese, crumbled
1 egg
100 ml vegetable oil
1 tablespoon minced parsley
milk for brushing
sesame seeds for sprinkling

Preheat the oven to 350F.
In a medium bowl, combine together flour, salt, baking powder and baking soda. In a large bowl mix all wet ingredients such as  buttermilk, feta cheese, egg, vegetable oil and parsley. Slowly add flour mixture to wet ingredients and form the dough. Dough will be playful and soft. Form 16-17 balls and place them on prepared baking sheet. Brush with milk and sprinkle with sesame seeds.  Bake 25 minutes until golden brown.

Соленое печенье на кефире и брынзе.

На 16-17 печений.

2 + 1/2 чашки муки
1/2 чайной ложки соли
1/2 чайной ложки разрыхлителя
1/4 чайной ложки соды

1/2 чашки кефира
100 грамм брынзы, мелко нарезанной
1 яйцо
100 мл растительного масла
1 столовая ложка петрушки , мелко нарезанной
молоко для смзывания
кунжутные семечки для посыпки

Нагреть духовки до 350Ф (180Ц)
В небольшой посудине смешать муки, соль, разрыхлитель и соду. В другой большой посудине смешать кефир, брынзу, яйцо, растительное масло и петрушку. Медленно добавить мучную смесь к кефирной. Замешать тесто и сформировать 16-17 мячиков. Выложить их на приготовленное деко, помазать молоком и посыпать кунжутными семечками. Печь 25 минут до золотистого цвета.

Spring Tuna salad

Spring Tuna salad

I found the recipe in Cook's Country latest magazine and decided to change a little bit It's easy, healthy and very springy.

Makes 2 cups

1/4 cups finely chopped red onion
3 (5-ounce) cans solid white tuna in water
1 celery rib, minced
2 hard-boiled eggs, finely chopped
2 trimmed, halved, and thinly sliced radishes
1/4 cup capers, drained
1/3 cup mayonnaise
2 teaspoons lemon juice
salt and pepper to taste

Combine all ingredients together until well combined. Season with salt and pepper to taste. Serve (Salad can be refrigerated for up to 24 hours).

Весенний салат из тунца

На 500-600 грамм салата.

1/4 чашки мелко нарезанного красного лука
3 (по 150 грамм) баночки консервированного тунца в воде
1 палочка цельдерея, мелко нарезанного
2 круто сваренных яйца, мелко нарезанного
2 редиски, тонко нарезанные
1/4 чашки каперсы, отжать
1/3 чашки майонеза
2 чайные ложки лимонного сока
соль и перец по вкусу

Смешать все составляющие, посолить и поперчить. Подать к столу. Салат может быть в холодильнике 24 часа.

Poor Man's Purim Cake

Poor Man's Purim Cake

Serve about 8 people.

In 1879, The New York Times ran a recipe for Poor Man's Purim Cake in its household hints section. It was called Poor Man's Cake because the ingredients cost just 20 cents or because it called for so little fat and so few eggs. In later cookbooks this same recipe is called "Quick Cake".

1 & 1/2 cups sugar
1/2 stick (1/4 cup) unsalted butter
2 large eggs
1 cup milk
3 cups all-purpose flour
1 teaspoon baking powder
Grated rind of 1 lemon
Confectioners' sugar (optional)

Place sugar and butter together in a food proceessor with the steel blade and process until creamed. Add eggs and the milk, pulsing after each addition. then add flour, baking powder, and the lemon rind, pulsing until a smooth mass is formed.

Plаce the dough in a greased and floured 9- by 9-inch square pan. pat down and bake in a preheated 350F oven for 30 minutes. When cool enough to handle, turn out on a rack.

Sprinkle with confectioners' sugar, slice and serve

Торт бедняка на Пурим

Приближительно на 8 человек.


1 & 1/2 чашки сахара
1/4 чашки сливочного масла, комнатной температуры
2 яйца
1 чашка молока
3 чашки муки
1 чайная ложка разрыхлителя
цедта одного лимона
Сахарная пудра для посыпки

Выложить масло и сахар в чашки кухонного комбайна и прокрутить до образования кремообразной пасты. Добавить яйца, молоко и опять прокрутить. Добавить муку, разрыхлитель и лимонную цедру. Пройрутить до образования теста, блинной консистенции.

Выложить тесто в деко размерами приближительно 22см на 22см. Разровнять и поставить в хорошо прогретую духовку притемпературе 180Ц на 30 минут. Готовый торт, вынуть из духовки, дать остыть, посыпать сахарной пудрой (по желанию) и нарезать. Подать к столу.

Recipe came from "Jewish cooking in America" Joan Nathan

Country style chicken liver pate

Country style chicken liver pate

Serving a party of 10-12 people

Here's my mom's recipe, which we used to make back in Soviet Union many years ago.

2 pounds fresh chicken livers
1 big potato, cooked and peeled
2 big carrots, cooked and peeled
2 medium size yellow onions, peeled and cut into big chunks
1 & 1/2 tablespoon frozen shmaltz
salt and pepper to taste

In a medium pot of salted simmering water, poach the chicken livers until ready (40 minutes) on low heat. Drain on paper towels.

In a food processor, puree the livers with the carrots, potato, and onions until smooth. Add shmaltz and puree a little bit more. Season with salt and pepper. Add nutmeg, if desired.

Печеночный паштет по крестьянски

на 10-12 человек

1 кг свежей куриной печенки
1 большая картофелина, вареная и очищенная
2 больших моркови, вареные и очищенные
2 средней луковицы, очищенные и порезанные на большие куски
1 & 1/2 столовых ложки топленого куриного жира (шмалца)
соль и перец по вкусу

В небольшой кастрюле закупятить воду и вбросить печенку. Варить на небольшом огне 40 минут до полной готовности. Выложить на бумажные полотенца и посушить.

В кухонный комбайн сложить печень, картофель, морковь и лук. Прокрутить до получения пюре. Добавить куриный жир и прокрутить опять. Вынуть из чашки комбайна и проверить на соль и перец. Добавить по вкусу.

Corn chowder

In Minnesota we still have cold days and looking forward for warm weather and comfort food. This time I decided to make a corn chowder. This recipe is simple, delicious and healthy.

Corn chowder

Serves 6.

1 & 1/2 teaspoon vegetable oil
2 large onions, chopped
1 stalk celery, chopped
1 red bell pepper, cored, seeded and diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
3 & 1/2 cups reduced-sodium vegetable stock
1 tablespoon chopped fresh thyme (optional, who likes it)
2 cups corn fresh or frozen kernels
1 large potatoes, peeled and diced
2 tablespoons cornstarch
1 12-oz can evaporated milk
salt & freshly ground black pepper to taste
pinch of cayenne pepper


In a large heavy saucepan, heat oil over medium-low heat. Add onions, and saute for 4 minutes. Add celery, red pepper, garlic and cumin and saute for 2-3 minutes. Add vegetable stock, thyme and bring to boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Add corn and potatoes, return to a simmer and cook until all vegetables are tender, 10 minutes. Place cornstarch in a small bowl, slowly add evaporated milk, stirring until smooth. Stir into thesoup and return to a simmer. Cook, stirring for 2-3 minutes, until thickened. Serve immediately.

Recipe came from "The Eating Well recipe rescue cookbook."

Mozzarella Lox sandwiches

Mozzarella Lox sandwiches.

Make 4 big sandwiches

4 big pieces crusty bread
2 tablespoons butter
2 teaspoon soy sauce
2 teaspoon honey
1 glove garlic, minced
7 oz soft mozzarella cheese
4 oz lox, thinly sliced

green spring onions for sprinkling

Mix together butter, soy sauce, honey and garlic. Apply butter mixture on the bread slices. Place the 2-3 slices of mozzarella cheese and top with lox. Sprinkle with spring onions.

Бутерброды с моцареллой и соленым лососем

4 больших куска хлеба
2 столовых лозки сливочного масла
2 чайные ложки соевого соуса
2 чайные ложки меда
1 зубец чеснока, очень мелко нарезанного
200 грамм мягкого сыра моцарелла
120 грамм соленого лосося.

Зеленый лук для посыпки

Перемешать масло, соевый соус, мед и чеснок. Помазать этой смесью хлеб. Положить по 2-3 куцочка моцареллы и накрыть соленым лососем. Посыпать зеленым луком.

Apple-Cinnamon crumb cake

I decided to try at least a couple recipes from famous book "Rose's heavenly cakes", which I recently bought. Of course, first one is an apple cake. It's quite refreshing to have an apple cake in February. So, I made it.


Apple-Cinnamon crumb cake

Serves 8 to 10 people.

Cinnamon Crumb Topping

1 cup walnut halves
1/3 cup, firmly packed brown sugar
2 tablespoons granulated sugar
1 & 1/2 teaspoon cinnamon
1/2 cup all-purpose flour
4 tablespoons butter, melted
1/2 teaspooon vanilla extract

In a food processor, pulse the walnuts, brown sugar, granulated sugar, and cinnamon until the walnuts are coarsely chopped. Remove and set aside 1/2 cup to use for the filling. To the remainder, all flour, butter and vanilla. Pilse briefly to form a corse, crumbly mixture. Scrape it into a medium bowl and refrigirate it for about 20 minutes to firm up the butter and make it easier to crumble.

Apple filling
1 tart apple (I took 2 apples), 2 teaspoons lemon juice

Just before mixing the batter, peel, core and slice the apple 1/4 inch thick. Sprikle with lemon juice and set asinde.

Batter for the cake

2 large eggs, at room temperature
2/3 cup sour cream, divided
1 & 1/2 teaspoon vanilla extract
1 & 3/4 cup all-pirpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons butter

Preheat the oven to 350F 20 minutes before baking.

In a medium bowl, whisk the eggs, 3 tablespoons of the sour cream, and vanilla just until lightly combined.

Make the batter. In the bowl of stand mixer fitted with a flat beater, mix the flour. sugar, balong powder, baking soda, and salt on low speed for 30 seconds. Add butter and the remaining sour cream and mix on low speed until dry ingredients are moistened. Raise the speed to medium and neat for 90 second. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture in two parts. Using a silicone spatula, scrape about 2/3 of the batter into prepared pan and smooth the surface evenly with a small offset spatula. Sprinkle lightly with reserved 1/2 cup crumb topping(do not press into batter) and top with apple slices. Drop remaining batter in large blobs over apples and spread evenly.

Rose recommends to use one 9-inch springform to bake sich delicate cake. I used rectangle form with similar dimensions, just because I like  rectangle pieces of cake.


Bake the cake 35 minutes.

Remove the cake from the oven. Evenly strew the surface with the crumb topping. Return the pan to the oven and continue to bake for 20-30 minutes, or until a wooden toothpick inserted in the corner comes out clean and the cake springs back when presses lightly in the center.

Recipe came from "Rose's heavenly cakes" by Rose Levy Beranbaum

Mama's potato salad.

I found the recipe in "Eating Well Recipe Rescue" book. In most cases we have all ingredients at home and can make wonderful salad in a minutes. It's quite delicious and nutritious, especially in a winter.


Mama's potato salad.

Serves 6

1 + 1/2 lbs. new potatoes, scrubbed and quartered
salt to taste
1/4 cup low-far buttermilk
2 Tbsp. reduced-fat mayonnaise
2 tsp American style yellow mustard
1 hard-boiled egg, peeled and chopped
1/4 cup finely chopped green or red bell peppers
2 Tbsp finely chopped celery
2 Tbsp finely chopped onions
1-2 finely chopped pickles
fresh ground black pepper to taste

In a medium-sized saucepan, cover potatoes with 5 cups water, season with salt and bring to boil. Cook until tender, about 10 minutes. Drain and let cool.

In a large bowl, stir together buttermilk, mayonnaise, mustard, egg, bell peppers, celery, onions and pickles. Add potatoes and toss gently. Season with salt and pepper. Refrigerate for at least 1 hour before serving.

Картофельный салат

На 6 порций

750 грамм молодого картофеля, почищенного и нарезанного на большие куски
соль по вкусу
1/4 чашки кефира
2 столовых ложки майонеза
2 чайные ложки американской горчицы
1 круто сваренное яйцо, очищенное и мелко порезанное
1/2 чашки мелко нарезанного зеленого или красно перца
2 столовых ложки мелко нарезанного сельдерея
2 столовые ложки мелко нарезанного лука
1-2 небольших соленых огурца, мелко нарезанного
перец по вкусу

В небольшую кастрюлю выложить картофель и залить 5 чашками воды. Посолить и довести до кипения. Варить 10 минут. Снать с огня и отведить воду. Дать картофель остыть.

В большой посуде смешать кефир, майонез, горчицу, яйцо, перец, сельдерей, лук и соленые огурцы. Добавить картофель и все перемешать. Попробывать на соль. Если нужно досолить и поперчить. Поставить в холодильник хотя бы на 1 час.

Puff snails with chicken filling

Puff snails with chicken filling

Makes 16 medium snails

1 package puff pastry dough (2 sheets)
sea salt for sprinkling

Chicken filling:

8 drumsticks with skin on
400 gramm fresh chicken liver
3 medium onions divided, thinly sliced
1 tablespoon olive oil
1 egg
salt, pepper to taste

Cleaned and wash chicken liver very well. Put chicken liver into boiling water and simmer for 20-25 minutes until it's ready. Drain water and cool off the liver. In another pot, boil chicken drumsticks for 30 to 40 minutes.

Heat a saute pan with the olive oil. Add slices from 2 onions to olve oil and saute until onion is soft, but not browned. Add a little bit of salt.

Prepare food processor. Add chicken liver, meat from drumsticks and soft onion. Finally add slices from 3-rd onion and process until smooth. Add egg. Taste for salt and pepper. If you need, add it. Divide filling into 16 equal parts.

Defrost puff pastry shells at room temperature for 30 minutes. Cut each sheet of the dough into 8 stripes 3cm x 35cm each one. Roll out each stripe to make wider, about 6 cm. Place one portion of the filling. Pinch the long sides and fold like snail. Place on baking sheet, sprinkle with sea salt. Chill in refrigerator for 30-40 mintues.

Preheat oven to 400F. Bake pastries for 15-17 minutes or until pastries turn lightly golden brown.  Do not open the oven for the first 15 minutes of baking, pastries will not rise to full potential.

Majestic and moist Honey Cake from Marcy Goldman

I'm a proud owner of Marcy's book "Jewish Holiday baking". This time I decided to bake the absolutely unvbelievable delicious honey cake. I think, winter is a right season for honey cakes, which go well with coffee, tea or even milk.

Majestic and moist Honey Cake from Marcy Goldman

Makes 8 to 10 servings

3 1/2 cups all-purspose flour
1 tablespoon baking powder
1 tespoon baking soda
1/2 teaspoon salt
4 teaspoonс cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups white sugar ( I took 1 cup)
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup warm cofee or strong tea
1/2 cup fresh orange juice
1/4 cup whisky
1/2 cup sliced almonds (optional)

Prepare 9-inch angel food cake pan.

Preheat oven to 350F. Lightly grease the pan.  In a large bowl, whish together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, cofee, orange juice, and whisky.

Using a strong wire whisk or an electric mixer on slow speed, combine the ingridients well to make a thick batter, making sure that no ingridients are stuck to the bottom of the bowl.

Spoon batter into prepared pan and sprinkle the top of the cake evenly with the almonds. Bake 60 to 70 minutes. Cake should spring back when gently pressed.

Let the cake stand for 15 minutes before removing it from the pan. Then invert in onto a wire rack to cool completely.

Медовик от Марси Голдман

На 8-10 порций

3 1/2 чашек муки
1 столовая ложка разрыхлителя
1 чайная ложка соды
1/2 чайной ложки соли
4 чайные ложки молотой корицы
1/2 чайной ложки молотой гвоздики
1/2 чайной ложки душистого перца
1 чашка растительного масла
1 чашка меда
1 1/2 чашки сахара ( я взяла 1 чашку)
1/2 чашки коричневого сахара
3 яйца
1 чайная ложка экстракта ванили
1 чашка теплого кофе или чая
1/2 чашки апельсинового сока
1/3 чашки коньяка
1/2 чашки тонко нарезанных миндальных орех. ( по желанию)

Приготовить глубокую форму для выпечку бисквита. Нагреть духовку до 350Ф (180Ц)

В большой миске смешать муку, разрыхлитель, соду, соль, корицу, гвоздику и душистый перец.
Посередине смеси сделать углубление. Добавить все остальные ингридиенты и хорошо перемешать. Вылить в форму и поставить в духовку на 60-70 минут.

Готовый торт вынуть из духовки и дать 15 минут остывать в форме. Потом вынуть из формы и дать полностью остыть.

Sweet Potato Pancakes Made With Leftover Mashed Sweet Potatoes

Hanukkah, winter, cold weather and very tender latkes from one of the healthiest vegetables such as sweet potato. You have to try, they are simply delicious!

Sweet Potato Pancakes Made With Leftover Mashed Sweet Potatoes

Serves 2

1 1/4 cups leftover mashed sweet potatoes
1/2 cup sour cream
3/4 cup milk
1 large egg
1 1/2 tablespoons maple syrup, plus more for serving
4 tablespoon butter, divided
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
Pinch nutmeg
Pinch cinnamon

1. Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Melt 2 tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk until homogenous.

2 Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined (do not overmix).

3 Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches of batter, using the back of a ladel to smooth them out into 4-inch disks. Cook, swirling gently on occasion, until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned un second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked. Serve immediately with extra maple syrup.

Оладьи из пюре сладкoгo картофеля

На 2 порции

1 1/4 чашки пюре сладкого картофеля
1/2 чашки сметаны
3/4 чашки молока
1 яйцо
1 1/2 столовых ложки кленового сиропа
4 столовых ложки сливочного масла
1 чашка муки
3/4 чайной ложки разрыхлителя
1/4 чайной ложки соды
1/2 чайной ложки соли
щепотка корицы и мускатного ореха

Смешать пюре картофеля, сметану, молоко, яйцо, кленовый сироп и 2 столовых ложки растопленного сливочного масла в небольшой миске.

В другой миске смешать сухие ингридиенты: мука, разрыхлитель, сода, соль, корица и мускатный орех.  Добавить картофельную смесь к сухим ингридиентам и перемешать копаткой.

Растопить на сковороде 2 столовые ложки сливочного масла и начать печь оладьи. На каждой стороне по 2 минуты на среднем огне. Подавать остывшие оладьи с кленовым сиропом.

Recipe came from Serious Eats