Tag: prune (Page 1 of 2)
Prune and Walnut Stuffed Chicken SkinDecember 5th, 2015 in Chicken, Main Dishes by Julia Volhina
So here is my first attempt to make a chicken skin stuffed with ground chicken meat, walnuts, prunes and some other ingredients. I’ve got a recipe for a friend of mine and had to try.
It is a bit tricky game to get chicken out of its skin w/o damaging the skin, but I managed it (and prepared step-by-step instructions with photos along the way).
The only hiccup I had on the way was with bacon. The smoked bacon I used had very powerful and distinctive taste, and it mostly took over the taste of other ingredients. So for this recipe I suggest to use smaller amount of non-smoked bacon, or replace it with ground pork instead.
Pecan Stuffed Prunes with Whipped CreamFebruary 28th, 2015 in Desserts by Julia Volhina
For some weird reason this dessert is called “Snow White and Seven Dwarfs” in Ukraine. But it doesn’t make its taste any less than awesome: sourish prunes, stuffed with nuts on a bed of fluffy whipped cream.
Prunes can be stuffed in advance, in fact nuts will taste even better after few hours in prunes. And then whip cream and assemble dessert right before serving it.
By the way, you can use other nuts instead of pecans, for example walnuts or almonds, whatever you like more.
Chicken, Prunes and Cucumber SaladJuly 12th, 2014 in Salads by Julia Volhina
Duck Stew with PrunesOctober 27th, 2012 in Duck, Main Dishes by Julia Volhina
As I mentioned before, I love duck meat dishes. And, as it looks to me, not many people cook ducks in this part of the globe.
So here is my contribution to promote that kind of meat: a recipe for duck stew with prunes. The recipe calls for whole young duckling, but duck breasts or/and legs can be used instead.
Cast-iron cooking pot is the best for this kind of stew if you have one.
Curry Chicken with Prunes and Dried ApricotsJuly 28th, 2012 in Chicken, Main Dishes by Julia Volhina
I wasn’t a big fan of curry, until I actually tried it.
Some time ago we discovered a small family owned buffet which serves pakistani food that with no surprise comes with a lot of curry. And I like it a lot, in fact we are lunching there at least once a week.
So I wanted to try to cook with curry myself, and this is a dish I attempted first: creamy chicken with prunes and dried apricots and, of course, curry.
And it turned out great.
Beet Salad with Prunes and WalnutsNovember 13th, 2010 in Salads by Julia Volhina
Beet salad with prunes, walnuts and onions dressed up with mayo or sour cream or both is one of the traditional salads of ukrainian cuisine.
Also, this dish is one of the not many dishes which uses beets as a main ingredient.
It is very important to use sweet and rich red color beets for this salad. So, when buying beets scratch their skin with a nail: dark red pulp under skin is a sign of good beet, not pink and not white.
It is also important to use good quality walnuts; taste before you buy them: old walnuts can be bitter and using such will make you salad taste bitter as well.
Dried Fruit Kompot (Uzvar)January 2nd, 2010 in Beverages, Non-alcoholic by Julia Volhina
Uzvar is a kompot made from dried fruits: mainly apples, pears and prunes, however various recipes include raisins, dried sour cherries and even dried apricots.
Even though this drink is traditionally served to Christmas Eve dinner in some countries of West Europe (e.g. Ukraine, Russia, Poland, Lithuania), I really can’t find a reason why it can’t be a great better choice to drink before all those sugary-artificially prepared sodas people consume so much those days.
Uzvar, or as it also called in ex-USSR countries – Kompot made from Dried Fruits, is very refreshing, tasty and easy to do. I highly recommend this drink to everybody, prepare it for your kids – they will love it!