This is one of the best dough recipes for small stuffed baked pies common for Eastern-European cuisines. It is best for its ability to keep the crumb soft, fluffy, and moist for a few days, because this enriched dough comes close to the dough for brioche. Can you imagine two-bites sized stuffed brioche pies? That’s what I am talking about.
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.
“The Corn Mother from whom we receive our nourishment is thus an entity like Mother Earth, and so closely are they united that they are virtually synonymous. Because we build its flesh into our own, corn is also our body. But corn is also spirit, for it was divinely created, so we are also offering spiritual thanks to the Creator.” — Book of the Hopi
I started with Nopi’s soufflé corn cakes recipe and … changed it to make them greener and gluten-free. I also walked away from the Mediterranian flavors. Oaxacan Green corn flour, miso-glazed shishito peppers, and Roth’s Moody Blue (American smoked blue cheese) made a wonderful contribution to a complex flavor and color of the cakes.
It was the first recipe I learned as a child, and it became my signature dish. I was extremely proud to be able to make these sweets for the whole family all by myself. They sort of disappeared from my adult menu. I don’t even remember when I made them for the last time. A request to make them for the coming Fat Thursday surprised me. I had no idea they are traditional carnival sweets! For me, making them was another chance to reminisce about my childhood, family, home… Thank you.
Are crêpes better when they’re turned into cones? (c) I remember Tokyo pastry houses and bakeries surprised me. It seemed like Japanese pastry chefs took the best from European traditions and creations and perfected them even more. It was true for inexpensive street food and for desserts at luxurious, exclusive places. So, don’t be surprised to see many videos and blog stories full of excitement about Japanese crepe cones, which became a common street food in Japan. Crème Brûlée crepe cone is also a Japanese idea. I saw the pictures and I wanted it! Is it possible to make it at home without special equipment (large diameter crepe makers, spreaders, etc.)?
Until a few days ago, I was sure Polish Pączki have something to do with Easter bread Paska because for a Russian speaking person this word looks like it should sound the same. I was wrong, and I was wrong. Apparently, Pączki are pronounced POONCH-key [ˈpɔnt͡ʂkʲi] and are similar to what I know as Ponchiki from my childhood. Only now I discovered their name came to Russian from the Polish language!
A friend of Shuvalovs family in California, Klavdia Motovilova was using this recipe as a volunteer to make Russian crepes — blini — for the guests of annual Russian festival in February, organized by the Russian Center in San Francisco. For years, many Californians had a chance to enjoy these amazingly delicate crepes during Maslenitsa. My friend Anna Derugin was lucky to team up with Klavdia Motovilova and save the recipe. Klavdia is 90+ years old now, still in good health, but doesn’t volunteer anymore. With her permission, I am very grateful for the chance of being able to add this treasure to my online collection and make it available for more home cooks to enjoy.
This recipe is based on me Japanese soufflé cheesecake, which is also known as “cotton” cheesecake. Very popular in Asian countries for its texture — fluffy and velvety creamy at the same time — it is getting more and more known in the U.S. Just like regular cheesecakes, this souffle cheesecake can be flavored with vegetable and fruit purees. This pumpkin cheesecake is as soft and creamy as a mousse, with delicate flavors of honey and pumpkin.
Lviv syrnyk is the most popular dessert in Western Ukraine. It is a Ukrainian cuisine treasure and existed way before its worldwide popular counterpart Japanese souffle cheesecake. Both of them belong to the same category of desserts — light, fluffy, dreamy, and amazing with hot bitter drinks like black coffee and tea. Unlike Japanese cheesecake, Lviv Syrnyk is made with real homemade cheese with high-fat content. It is flavored with fresh lemon zest and juice and glazed with chocolate.
In my family, we never used eggs in our raw molded cheese paskha. So I was surprised to discover other recipes with eggs as well as with cooking paskha this way or another. All traditional variations are pretty decadent — a lot of milk fat not only in the cheese but also in added cream and butter, which is expected after the fast when these foods were forbidden. I hesitated to use raw eggs and based this modern version of fresh cheese paskha on one of the traditional Ukrainian recipes with cooked egg yolks. I thought why not to start with Creme Anglaise, which is egg yolks, sugar, and cream cooked together.