Raspberry Fan Cookies

Raspberry Fan Cookies
about 54 cookies
Prep: 1 hour
Chill: 1 to 2 hours
Bake: 8 -10 minutes
Ingredients
1 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon finely shredded lemon peel
1 teaspoon vanilla
1/2 teaspoon lemon extract
2 tablespoons cornstarch
2-1/2 cups all-purpose flour
2/3 cup raspberry jam or preserves
4 tablespoons dry bread crumbs
Finely shredded lemon peel (optional)
Directions
1. In a very large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and salt. Beat until light and fluffy, scraping side of bowl occasionally. Beat in the 1 teaspoon lemon peel, the vanilla, and lemon extract until combined. Beat in cornstarch. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.
2. Preheat oven to 375 F. On a lightly floured surface, roll out one of the dough portions to an 1/8-inch thickness. Using a round 2-1/2-inch cookie cutter, cut out dough. Place dough rounds 1 inch apart on an ungreased cookie sheet.
3. Mix jam with bread crumbs and mix well. Spoon 1/2 teaspoon of the jam mixture onto the center of each round. To shape fans, bring opposite sides of each dough circle up over the jam and pinch them together where they meet, forming a point at one end.
4. Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portions. If desired, sprinkle cookies with additional lemon peel before serving. Makes about 54 cookies.
5. To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
Recipe from Better Homes and Gardens magazine
My personal notes: recipe does not call for bread crumbs, but you have to add them to jam. Otherwise jam will leak all over the pastries and baking sheet. Believe me, this trick works very well.

Печенье с малиновой начинкой.

На 50-54 печенья.

1 чашка сливочного масла, комнатной температуры
180 грамм сливочного сыра "Филадельдия"
1 чашка сахара
1/4 чайной ложки соли,
1 чайная ложка цедры свежего лимона
1 чайная ложка ванильного экстракта
2 столовые ложки крахмала
2-1/2 чашки муки

2/3 чашки малинового джема
4 столовых ложки панировочных сыхарей
В большой миске взбить миксером сливочное масло и сливочный сыр. Добавить сахар и соль. Продолжать взбивать. Добавить лимонную цедру, ваниль и крахмал. Добавить муку и замешать тесто. Поделить тесто на 2 равные части, завернуть в пленку и положить в холодильник на 1 час или 2.

Нагреть духовку до 375Ф. Вынуть тесто из холодильника, раскатать толщиной 2-3 мм. Пользуясь стаканом или чашкой, вырезать кружки.
Перемешать джем и панировочные сухари. Положить на каждый по 1/4 чайной ложки джема и скрепить противоположные стороны круга с одной стороны. Уложить на деко и печь 8-10 минут. Вынуть из духовки и остудить.

Pink Herring salad

Pink herring salad
It's a traditional and very homy salad.

4 small beets, cooked, peeled and diced
1 cup jar pickled herring, drained and cut up
4 medium size potatoes, cooked, peeled and diced
1/2 medium red onion, diced
2 medium size carrots, cooked, peeled and diced
2 hard boiled eggs, diced
2 tablespoons sour cream
2 tablespoons mayonnaise
salt, pepper to taste
In a large bowl mix all ingredients together. Add salt and pepper to taste. Marinate overnight.

Розовый селедочный салат

4 небольших бурячка, сваренных, очищенных и мелко нарезанных на кубики
1 чашка мелко нарезанной селедки
4 небольших варенных картофелины, почищенных и мелко нарезанных на кубики
1/2 средней величины красной луковицы, мелко нарезанной на кубики
2 небольших моркови, сваренной, почищенной и мелко нарезанной на кубики
2 круто сваренных яйца, мелко нарезанных на кубики
2 столовые ложки сметаны
2 столовые ложки майонеза
сoль и перец по вкусу.

Все ингридиенты смещать, посолить и поперчить. Поставить на ночь в холодильник мариноваться. К утру салат будет готов.

Cheddar Soda Bread

Cheddar Soda Bread
2 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold unsalted butter (Cabot preferred), cut into pats
8 ounces Cabot sharp or extra-sharp cheddar, grated; about 2 cups, lightly packed
1 1/4 cups buttermilk*
1 large egg
*Don't have buttermilk? Substitute 3/4 cup plain yogurt + 1/2 cup milk
Directions
1) Preheat the oven to 375°F. Lightly grease an 8" square or 9" round pan.
2) In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3) Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese.
4) Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened.
5) Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan.
6) Bake the bread for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F.
7) Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It's tempting, but wait about 20 minutes before cutting the bread, if you can; it's a bit crumbly when hot.
Yield: 1 loaf, about 12 servings.

My personal notes: Bread became a hot item among coworkers. I have to make again. It's really delicious and easy to make it. I highly recommend for everybody to make this recipe at home.



Recipe from Cheddar Soda Bread

Chicken broth

Chicken broth (yuch)
1 whole Cornish game hen (weight about 1 lb 3oz), with the skin on
6 cups water, cold
2 small onions, peeled
2 stalks celery, cleaned
1 large carrots, peeled
2 parsley roots, peeled
dill, parsley
salt by taste

Wash the chicken well and let it drain. Cut off any chunks of fat that are visible and either keep for another purpose or discard.

Prepare the vegetables. Cut the celery and carrots into 2 1/2 to 3 inch pieces and leave the onions whole.
Once the chicken is prepared, put only the chicken into a large dutch oven and cover it with cold water only until it barely reaches the top of the chicken.

Let the chicken come to a boil on medium low heat. Cover the pot boil on medium heat and simmer for 25-30 minutes.
Add the vegetables. At this point, you may refresh with boiling water if too much has evaporated during the first stage. Cover the pot and let it simmer for keep it at just above minimum heat for 20 minutes.
5-7 minutes before it is finished simmering, add salt to your taste and add a good bunch of fresh dill and parsley.
Turn off the heat, remove chunks of celery, parsley roots and whole onions leaving carrots in a pot.
Serve with matzoh!


Куриный бульон

1 петушок весом около 800 грамм
6 чашек воды
2 маленьких луковицы, очищенные
2 палочки сельдерея,
1 большая мокровь, очищенная
2 корня петрушки, почищенные
укроп, петрушка
соль по вкусу
Помыть и почистить тушку петушка, положить в большую кастрюлю и залить холодной водой. Закупятить и дать кипеть 25-30 минут.
Проготовить овощи. Нарезать сельдерей и морковку на небольшие кусочки.
Добавить овощи. если нужно добавить воды. накрыть кастрюлю и дать кипеть 20 минут. За 5-7 минут до конца варки добавить соль, укроп и петрушку.
Снять с огня, вынуть сельдерей, лук и корень петрушки. Оставить морковь. остудить и подавать с мацой.

Chocolate Sour Cream Bundt Cake Recipe

Chocolate Sour Cream Bundt Cake
For the cake
1 cup (2 sticks) unsalted butter, plus more for the pan
1/3 cup (1 ounce) cocoa powder
1 teaspoon kosher salt
1 cup water
2 cups (9 ounces) all-purpose flour, plus more for the pan
1 3/4 cups sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract

For the glaze
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons agave nectar or corn syrup
1/2 cup heavy cream
1 1/2 tablespoons sugar

Powdered sugar for dusting

1. Position a rack in the center of the oven and heat to 350°F (176°C). Butter and flour a 10- or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3. Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
Make the glaze
5. Just before glazing the cooled cake, place the chopped chocolate and agave nectar in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken.
6. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides. Dust with powdered sugar

Recipe from Sam Mogannam "Bi-Rite Market’s Eat Good Food"



My personal notes: Cake is good and moist, but glaze did not work out for me. I have to find a better recipe for the glaze. I think, the batter recipe is better for chocolate torte, than for pound cake. I would like to find a nice cream and make a chocolate torte.

Sweet cheese blinzes

Sweet cheese blintzes. (сладкие налистники)
Serves 8
For batter:
1 1/2 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 eggs
1 cup water
1 cup milk
1/4 teaspoon baking soda

For filling:
2 cups dry farmer's cheese
2 eggs
1/4 cup sugar
1/3 cup all-purpose flour.
For blintzes, sift the flour,sugar, and salt in a bowl, add eggs and mix well. Combine the water and milk and add it to the flour mixture; beat with a wooden spoon until batter is smooth and let stand for 30-40 minutes. If batter is too thick, please, add a little bit of water.
For filling, beat together cheese, eggs, sugar, and flour. Mix well.
Heat a pancake pan and grease with unsalted butter. Add baking soda to the batter, mix well. Using a small jug, pour 1/4 cup of the batter into pan, swirling the batter evenly around the pan. coo the batter over moderate heat until lightly golden. Remove from the frying pan, golden side up. Repeat the process with remaining batter (the mixture makes 25 blitzes).
Place about 1/4 cup of the cheese mixture in the center of a golden side; fold the pancake over the filling to form a parcel. Refrigerate for 2-4 hours before frying. Heat butter in the pancake pan and fry the blintzes until golden brown on both side. To serve, arrange the blintzes on a serving plate and spoon on the sour cream.

Chopped liver with chickpeas

Chopped liver (healthier version)

It's the excellent recipe, which I will try over and over again. I got the idea from Russian bloggers.

1 pound fresh chicken liver, cleaned and rinsed
2 medium size carrots, peeled
1 medium size white onion, in chunks
2 tablespoons schmaltz (chicken rendered fat), melted, room temperature
1 cup canned chickpeas (garbanzo beans), rinsed
1 teaspoon lemon juice,
salt and black pepper by taste

Submerge trimmed, whole carrots in enough boiling water to cover. Adjust the heat as needed to keep the water at a simmer as they cook, covered. They will take anywhere from 25 minutes to 40, depending on their size. Drain well. Transfer carrots to a plate and cool to room temperature.
In another pot, immerse the livers in plenty of boiling water, cover, and boil gently until the livers are gray and firm. Drain well. Transfer livers to a plate and cool to room temperature.
Transfer livers, carrots, onion, schmaltz, chickpeas, and lemon juice to the bowl of a food processor fitted with a steel blade. Process until smooth paste. Season with salt and pepper to taste, chill. Serve on crackers, matzo and bread.

Печеночный паштет с нутом

1/2 кг свежей куриной печенки
2 средней величины моркови
1 средней величины луковица
2 столовых ложки шмальца (топленого куриного жира), растопленного и охлажденного до комнатной температуры.
1 чашка консервированного гороха нута, промытого
1 чайная ложка лимонного сока
соль и перец по вкусу.

Помыть морковь, положить в кипящую воду и варить до полной готовности. обычно Вам понадобится 25-40 минут. Отцедить воду, вылозить морковь на тарелку и остудить до комнатной температуры.
В другой кастрюле закипятить воду, вбросить печечь в купящую воду и варить до полной готовности. Снять с огня, отцедить воду, выложить на тарелку и остудить.
В чашку домашнего комбайна положить вареную морковь, печень, лук, куриный жир и горох-нут. Все провернуть до образования однородной массы. Выложить в посуду и поставить в холодильник на 2-3 часа. Намазывать на мацу и хлеб

Quick Apple roll cake

Quick Apple roll cake
I found this easy recipe on Russian website and immediately decided to try. I Americanized the recipe as much as I can and here it is. I publish Russian version as it is.

4 large eggs, separated
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons sugar, divided
4 large apples, peeled and grated on a coarse grater
1 tablespoon dry bread crumbs
powdered sugar for dusting

First of all, you'll need a 15 by 10 by 1-inch jelly-roll pan, which is a shallow rectangular pan with one-inch-deep sides and kitchen towel.

Heat oven to 350 F

First, spray the pan with cooking spray, line with a sheet of wax paper, then coat the wax paper with cooking spray.

In a small bowl beat egg whites until stiff but not dry and set aside. In another bowl, beat the egg yolks until light. Gradually add the 4 tablespoons sugar and mix well. Sift together the flour, baking powder, and salt. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture.

Squeeze the grated apples with your hand and drain out the juice. Put apples in a bowl and add 2 tablespoons sugar and bread crumbs, mix well. Top the waxed paper on jelly-roll pan with apple mixture gently spreading in an even layer, leaving a 1/4-inch border around edges. Pour the batter over apples. Bake for 15 to 20 minutes or until the cake is golden.

While the cake is baking, lay a dry kitchen towel slightly larger than the pan on a flat surface, and dust the towel with a thin layer of powdered sugar.

Remove the cake from the oven, and turn the cake onto the towel, releasing the cake and wax paper. Apple filling covered by parchment paper on a top. Slowly peel the wax paper and roll the cake, pressing gently. Apples must be inside. Be sure to move slowly and carefully throughout the entire rolling process.
Let it cool completely. Dust with powdered sugar and cut it.

БИСКВИТНЫЙ РУЛЕТ С ЯБЛОЧНОЙ НАЧИНКОЙ

Для теста:

4 яйца
4 ст. л. пшеничной муки
1\2 ч. л. разрыхлителя
4 ст. л. сахара

Для начинки:

4 большие яблока
2 ст. л. сахара
ваниль

Яблоки очистить от кожицы и сердцевины, натереть (средняя терка), слить образовавшийся сок, добавить сахар и ваниль, либо ванильный сахар.
Тертые яблоки выложить на противень, застеленный бумагой для выпечки, разровнять.

Отделить белки от желтков. Белки взбить до мягких пиков.Желтки взбить 1-2 минуты, добавить сахар и взбить еще минуты три. Добавить просеянную муку и разрыхлитель. Хорошо перемешать. Взбитые белки аккуратно вмешать в тесто.
Выложить тесто на противень поверх яблочной массы, разровнять. Выпекать ~15-20 мин. в середине предварительно разогретой до 180 С духовке.

Противень с готовым бисквитом накрыть чистым полотенцем, перевернуть бисквит на полотенце начинкой вверх, снять бумагу для выпечки и сразу же, при помощи полотенца, свернуть рулет так, чтобы яблочная масса оказалась внутри.
Остудить рулет и украсить по желанию.

Recipe from http://laperla-foto.livejournal.com/117229.html#cutid1 (Russian version)