With slight variations, this versatile dough recipe is used for many baked goods all over Ukraine. The same dough is made for savory garlicky pampushky served with borsch and for sweet, plain or filled with fresh berries, jam (povydlo), poppy seed filling, and dusted with sugar powder. Pies, braided and intricately decorated loaves of sweet bread, rolls — it is good for all of them. Try it this holiday season! This snowflake-shaped sweet bread makes a light, fluffy, nutty, and delicately sweet gift to remember.
I suppose, there are not so many people in ATX who know what black, red, or white currants are. I am sure there are even less people who crave for these berries so much they are ready to pay $5-6 for 6oz (170g). That’s why, I guess, Central Market gets just enough fresh currants to satisfy crazies like me during the season. Currants appear for a few days. And gone. Obviously, I can’t just eat them. I have to make something special with them. Last year, it was Air Chrysalis: Bubbles Bubbles. This year I made “Red and Black Passion” tart with the same idea for textures — creamy and silky background for popping with bright flavor red and black bubbles. No tricks! All effects are purely natural.
Badambura means almond (badam) pie (bura). It belongs to Azerbaijani cuisine, one of the cuisines of the Caucasus. This multylayered pastry is filled with almonds meal, sugar, and ground cardamom. Badambura is usually prepared for the spring holiday Novruz, but can be enjoyed all throughout the year.