Pickleback Slaw

The best slaw I had in America. Really Delicious!

Pickleback Slaw


    1 small head green cabbage
    1 small head red cabbage
    2 carrots, peeled and grated
    2 tart apples, like Granny Smith, peeled and cut into matchsticks
    ½ cup mayonnaise, preferably homemade or Hellmann’s
    3 tablespoons juice from a pickle jar, or of pickle relish
    1 tablespoon Dijon mustard
    1 tablespoon cider vinegar
    2 teaspoons pepper sauce, like Frank’s, or to taste (I did not use)
    Kosher salt
    Ground black pepper

Cut the cabbages in half and remove the core from each side. Cut each half in half and slice each resulting quarter into thin ribbons. I massaged salt into cabbage before adding apples and carrots) Mix with carrots and apples in a large nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered with plastic wrap and refrigerated. Toss again before serving .

Recipe comes from New York Times

Imitation crabmeat balls

Great healthy dish, which goes well with salad or sauce. Great to serve for potluck.

Imitation crabmeat balls

Makes 12-13 large balls

2 packages (each 8 oz) imitation crabmeat, chopped or flaked
3 hard-boiled eggs, ruffly chopped
4 oz soft Havarti cheese, cut in small pieces
2 large garlic gloves
2 tablespoons mayonnaise
salt, pepper to taste

Place crabmeat into food processor and process until very small bits. Take out 1/3 of mixture in a separate bowl. Add eggs, cheese and garlic to mixture and process for 30 seconds. Take out mixture and add mayonnaise, salt and pepper. Form 12-13 balls and roll in crabmeat bits reserves earlier.

Russian version

Coconut-Date Truffle Bites

Several months ago I made Chocolate Chips ourmeal raising treats They are amazing and very healthy. This time I deicided to make something similar and quite tasty. It's still healthy and very easy to make.

Coconut-Date Truffle Bites

Makes 20 medium size balls

2/3 cup roasted, salted almonds
30 whole pitted dates
1/2 cup flaked unsweetened coconut
2 tablespoons unsweetened cocoa
1 tablespoon coconut oil ( I took sunflower oil)
1/8 teaspoon salt
2 ounces bittersweet chocolate, chopped


1. Place almonds in a food processor; process until finely ground. Add dates; process until finely ground. Add coconut and next 3 ingredients (through salt); pulse until combined.

2. Scoop about 2 teaspoons cocoa mixture with a spoon, and roll into a ball. Repeat the procedure with remaining cocoa mixture. Place the truffles on a platter lined with parchment paper; refrigerate 1 hour.

3. Place chocolate in a medium microwave-safe bowl; microwave at HIGH 1 minute and 20 seconds or until melted, stirring every 20 seconds. Add truffles, stirring gently to coat. Return truffles to platter until the chocolate sets.

Трюфеля из кокосовой стружки и фиников

На 20 среднего размера  шариков

2/3 стакана жареного , соленого миндаля
30 фиников без косточек, нарезать на мелкие кусочки
1/2 чашки стружки несладкий кокоса
2 столовые ложки несладкого какао
1 столовая ложка кокосового масла ( я взяла подсолнечное масло)
1/8 чайной ложки соли
60 грамм сладкого шоколада , мелко нарезанного

. Положить миндаль в кухонный комбайн и прокрутить до полного измелчения. Добавить порезанные финики, кокосовую стружку и следующие 3 ингредиента (включая соль) ; Прокрутить до полного измелчения..

2. Добавить какао и кокосовое масло. Провернуть в комбайне и вынуть смесь. Скатать 20 шариков и поместить их на блюдо, накрытое пергаментной бумагой. поставить в холодильник  на 1 час.

3. Поставить шоколад в микровольновую печь на 1 минуту 20 секунд до полного расплавляния, перемешивая каждые 20 секунд . Вынуть трюфеля из холодильника и покрыть шоколадом. Полохить трюфеля на туже тарелку и поставить в холодильник до застывания. Хранить в холодильнике. .

Recipe comes from Cooking Light 2013

Crispy Apple Walnut Strudel with Wine Dough

Crispy Apple Walnut Strudel with Wine Dough

I had never used wine for dough. I saw the dough recipe in Saveur magazine and madly wanted to try it. I decided to use dough recipe for pareve apple strudel, which turned on to be very crispy. Here's the recipe.

The idea came from http://www.saveur.com/layered-apple-walnut-poppy-seed-strudel-cake-prekmurska-gibanica-recipe

P.S. It stays fresh and crispy on next day or two. You can keep strudel at room temperature for 2-3 days. 

Dough:

2 1⁄4 cups (10 1⁄4 oz.) all-purpose flour
1⁄4 cup plus 2 tbsp. white wine
1/4 cup cold water
2 tbsp. vegetable oil
1 tbsp. sugar
1⁄2 tsp. kosher salt

Apple filling:

4 medium tart apples, such as Granny Smith, peeled, cored, and chopped
2 tsp. fresh lemon juice
1 tablespoon sugar
1 tablespoon dry bread crumbs

Walnut filling

1⁄2 cup ground walnuts
1/2 teaspoon cinnamon
1 teaspoon sugar

Make the strudel dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour with the wine, oil, sugar, salt, and 1⁄4 cup water. On low speed, mix until the dough comes together, and then increase the speed to medium and knead until smooth and elastic, 8 to 10 minutes. Divide dough into 2 equal parts. Wrap each part of dough in plastic wrap and refrigerate for 1 hour or up to 24 hours.

In medium bowl, toss apples, sugar, lemon juice and bread crumbs. Set aside.
Make walnut filling mixing together all ingredients

Preheat oven to 350F

Dust work surface lightly with flour. Using floured rolling pin, roll out dough(one part) as thin as possible (15 x 10 inches rectangle) With pastry brush, spread 2 tablespoons vegetable oil all over dough. Sprinkle with half of walnut filling. Using hands press walnut filling into dough. Leaving 2 inches from long side, spoon half of apple mixture onto one long side of dough. Gently lift apple-topped edge of dough and  cover apples, start rolling up strudel toward plain dough edge until filling is completely sealed. If needed, turn log to place seam on bottom.

Repeat with second part of dough and half of apple-walnut fillings. Bake 25 to 28 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 20 minutes, before cutting into pieces.

I hope to have time later to translate the recipe on Russian.