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Archives for December 2015

Vinegret –Winter Salad

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This vegetarian dish is a classic meal during the winter
holiday season: it has variety of root and pickled vegetables. Most people make
this salad with home-made pickled cabbage but I use Britt’s Pickles sauerkraut that works
great. Despite the unusual combination the salad tastes more like sweet and
sour and has a bright purple color thanks to beets.  It works great as an appetizer or a side dish
for a hearty meal. You can make it ahead of time and keep in the fridge for up
to 3 days.

Ingredients:

  • 5 small potatoes
  • 3 medium beets
  • 2 medium carrots
  • 2 pickles
  • ½ cup sauerkraut
  • ¼ red onion
  • A few springs of chopped dill
  • 2 Tbs. capers
  • 1.5 tsp. Dijon mustard
  • 1 Tbs. apple vinegar
  • 2-3  Tbs. olive oil

Directions

Steam or boil vegetables in their skins: carrots for 20
minutes,  potatoes and beets for 30-40
minutes.

Once vegetables are done, cool them in some cold water for
5-7 minutes. It will also help with peeling.

Meanwhile, marinate finely chopped onion in vinegar. Make
the dressing by whisking olive oil and mustard together. Salt and pepper to taste.

When vegetables get cooled peel the skins and chop
everything into small cubes. Add chopped pickles, whole capers and strained
sauerkraut. Incorporate the dressing and chill in a fridge for up to 3 days.

Cranberry Crumble Bars

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Fresh cranberries start popping in the grocery stores as the
holidays are approaching. Usually they are used in the salads and sauces. But I
like them to use in baking for their bright color and tart flavor. On a chilly
Sunday evening I am making crisp cranberry squares. The recipe is simple and
fun since you grate the frozen dough to make a curly topping.

Cooking time 30 minutes + 1 hour for refrigerating

Ingredients:

  • 3 cup flour
  • 7 oz. soften butter
  • 2 eggs
  • 2/3 cup sugar
  • 2 Tbs. sour cream
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup cranberry jam

Directions

Beat the eggs with sugar using a whisk. Add melted butter, baking
powder into the sour cream, salt and flour gradually. Mix thoroughly. Divide
the dough into two equal parts and wrap in a plastic wrap. Place both in a
freezer: one part for 20 minutes, other for 40 minutes more. To insure even freezing,
flatten the second part. If you plan to use this recipe for your restaurant or cafe, it’s best to get in touch with a cold room installer Berkshire to get proper storage solutions.

Roll out the first dough piece on a floured surface about
1/8-inch thick. Using a roller pin transfer to the buttered 10 by 15-inch baking
sheet. Use your hands to fill the corners. Spread the jam on top with a spoon.

Take the second piece of dough from the freezer and grate
it. If the dough starts to melt place it in a freezer for 5 minutes. Sprinkle
the grated dough on top evenly.

Bake for 40 minutes till the top gets lightly brown at 375°F.
Cool completely before cutting into bars.

Festive Cranberry Layer Cake

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Holiday desserts are my favorite thing to make. The whole
baking process is just magical: sweet smell of baked dough, flour on the floor
and fluffy frosting that you just eat with your finger. This Cranberry layer
cake makes a great centerpiece at the holiday dessert table. Lightweight sponge
cake layered with two kinds of frosting: cranberry jam and dulce de leche. Perfect
balance of sweet and tart flavors on a thin cloud like cake.

Cooking time: 2.5 hours
Makes 10 servings

Ingredients:

Cake:

  • 4 cups all-purpose baking flour
  • 1 cup sour cream
  • 8 oz. soften butter
  • 1 cup sugar
  • 4 eggs (separated)
  • 1 tsp. baking soda

Frosting and cranberry
topping:

  • 8 oz. unsalted butter soften
  • 1 can sweetened condensed milk
  • 1 cup cranberry jam (store-bought or see the recipe bellow)

    • Directions

    For cake

    Using mixer, combine egg yolks with a cup of sugar in a
    large bowl. Incorporate soften butter and sour cream. In a separate bowl sift
    the flour and soda. Gradually add dry ingredients to the large bowl. The dough
    should come our soft but not sticky. Divide into 5 equal pieces. Form a ball out
    of each piece, wrap in a plastic wrap and place in a fridge at least for an
    hour.

    When ready to bake, position racks in top and bottom third
    of the oven; preheat to 400°F. Prepare a large lid that fits into a cake
    serving plate and use it to trim the upcoming cake layers. After that, take 2
    baking sheets and spray them with cooking oil. Take the dough out of the fridge
    one by one and roll out a circle in a  size a little bigger than the lid you chose.
    Bake each layer 20-25 minutes till it gets golden. You can bake in a batch of
    two. Trim the baked pieces while they are still warm using sharp knife and the lid.

    For frosting and
    glaze

    While the last batch of layers still baking, prepare the frosting
    and the glaze. For the frosting, mix lightly soften butter and a whole can of
    sweetened condensed milk. Do not overmix or the butter starts separate into fat
    and water. For the glaze, use store-bought cranberry jam or make your own (See
    below). In a separete bowl beat the egg whites till soft picks start forming.

    Assembling

    Place 1st cake layer on a serving plate. Spread less
    than a half beaten egg whites and 3 tablespoons of jam over top. Place 2nd
    cake layer. Spoon half of the frosting over and spread evenly. Repeat steps one and two with the next two layers. The last layer just cover with jam.

    Crumble the cut offs and decorate the sides of
    the cake. You can use fresh
    berries to decorate the top as well.

    Let it cool for a 3-4 hours in the fridge so the layers
    absorb the frosting and glaze. Bring it to the room temperature before serving.

    Quick Cranberry Jam

  • 1 cup sugar
  • 1 cup fresh cranberries
  • splash of water

    • Combine all the ingredients in a small saucepan. Cook on a
    medium heat until the sugar dissolves completely. Let it boil on high for 7-8
    minutes mixing constantly. Set aside and let it cool.