Maslenitsa | Crepe Week, Day 6 | Crème Brûlée Crepe Cone

Crème Brûlée Crepe Cone

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.)?

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Easter Kefir Cheese Paskha

Easter Kefir Cheese Paskha

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.

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Tequila Tasting Party Recipes: Tipsy Tres Leches

Tipsy Tres Leches

Long time ago, I was on a quest to try as many different versions of Tres Leches in Austin as I can. For almost a year, I’ve been ordering, buying, and making it for dessert. It was fun! As a result, I found my favorite to buy (Downtown WholeFoods’ Tres Leches Parfait) and developed a few my favorite recipes to make at home (with baked milk and with cajeta, caramelized goat’s milk). I prefer versions where milk is the main source of flavor — no other ingredients like fruit, nuts, chocolate, etc. are allowed to overpower milk’s delicate and dreamy nature. For me, Tres Leches it’s a study on milk flavor. The recipe below is part of my ¡Viva Tequila! tasting event, featuring extra anejo tequila as an ingredient for the sponge feeding.

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Cranberry Gems

Cranberry Gems

It’s cranberry harvest season! Have you been missing fresh cranberries? Like many other passionate cooks, I have my favorite recipes that call for fresh cranberries — sauces, pickles, jams, etc. This one is neither. Why do I call the gems? Imagine a whole bright berry, still tart inside, but with thin sweet glossy coating outside. I usually make a batch of 3-4 jars, keep them refrigerated, and use for everything — to decorate cakes and pastries, to add to salads, to serve it with soft creamy cheese or greek yogurt, to top oatmeal with honey, to drop a few berries into the hot demi-glace based sauce for meat and poultry, to make quick cold and hot sparkling drinks — the list is endless.

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Korovai

Korovai

Korovai is a traditional Ukrainian bread baked for weddings and anniversaries. Like in many other Eastern-European cuisines, it symbolizes family union. The recipes and decorations vary from region to region and depend on occasion. See recipe notes for more information.

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My Double Apple Tart from Paris

Tarte aux Pommes

The French apple tart, or Tarte aux Pommes, is actually a double apple tart. Between the layer of thin caramelized apple slices and buttery pastry crust, there is a creamy vanilla-flavored apple puree. Two layers of apples with different textures make this dessert a celebration of apple season.

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No-Guilt Desserts | Pavlova

Airchrysalis: Bubbles Bubbles

This is the easiest, lightest, and the most impressive dessert to make and eat with no guilt! Because it’s made of bubbles and bubbles and bubbles…

Bubbles!
Billions and billions of bubbles!
When life is bubbable
The whole world is loveable
Endurable and beauriful
With bubbles

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Culinary coach and personal chef with extensive knowledge of cuisines from cultures around the world. I invite you into my cooking lab to share my discoveries.
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