Category: Desserts (Page 2 of 4)
Baked Apple DumplingsOctober 12th, 2013 in Desserts by Julia Volhina
Fall is season not only for pumpkins but apples too. And I love baked apples.
Sticking apple into an oven is probably an easiest way to cook them. Baking apples in a dough as dumplings is a bit more sophisticated, but not whole a lot more complicated.
You can play a bit with taste: add cinnamon, or stuff apple with some raisins or nuts to your taste.
Baked apple dumplings taste the best when served warm.
Sour Cherry Dessert with Whipped CreamDecember 22nd, 2012 in Desserts by Julia Volhina
This is easy to make and tasty sour cherry dessert recipe. However I must warn you: because of alcohol content it isn’t suitable for children.
Either pitted sour cherry will work for this recipe whatever they are fresh, frozen or canned; of course, fresh ones will taste the best, but they are hard to come by, so I used canned ones from the local European store.
You can beat cream yourself or use some N2O charged cream whipper: just add cooled cream, confectioner’s sugar and liqueur to whipper and mix before pulling in the charger.
White Wine Jelly with BananasJuly 7th, 2012 in Desserts by Julia Volhina
Tipsy wine-based banana jelly isn’t the kind which comes to the mind first when talking about jelly desserts. It has unusual taste and as you can guess includes some alcohol, which makes it not suitable for children.
Any white wine will work for this recipe. Taste of the dessert will vary based on the taste of the used wine, adjust amount of sugar to your liking to get the best results.
Using silicone molds will give you more festive shaped jelly portions, however be aware that getting jelly out of the molds in one piece isn’t that easy (especially if the molds you use are such small ones like mine).
Eclairs with Vanilla CustardMarch 17th, 2012 in Desserts by Julia Volhina
While preparing for this post I got some difficulties translating name as well as figuring origin of the recipe.
I guess the general decision was that the recipe is french, however I never ate eclairs prepared by french cook, so I can’t prove that this is exactly the same recipe.
This is recipe as eclairs are cooked in Russia, russian name of that pastry is “zavarnye pirozhennye” and it relates to the way the dough is cooked by boiling.
The common name in english speaking worlds seems to be eclairs, however this only related to long shaped pastry. Round ones are often called cream puffs, even though they are only different in shape.
I do fill these with vanilla custard, but other fillings can be used as well: whipped cream (these would need to be served as soon as made or cream needs to be stabilized), butter and condensed milk filling, and so on.
“Firewood on Snow” CakeJanuary 7th, 2012 in Desserts by Julia Volhina
This cake looked unusual even for me when I saw it first time: doesn’t it resemble a bunch of firewood covered with a snow to you?
This recipe is Yuriy’s mom speciality dessert and it often appears on the table during family celebrations. Yuriy’s mom preserves pitted sour cherries in their own juices under sugar each season, so there are always plenty of them ready for use.
If you don’t have sour cherries preserved in such way – you can always go with pitted cherry kompot like I did, but in this case add a bit of sugar to the dough, or cake will not be sweet enough.
I would want to tell you that this cake is easy and fast to do, but I can’t. It took me quite some time to make dough, prepare “firewood” sticks and then assemble the cake; but that is probably because I cooked it first time in my life.
After cake is assembled allow some time for layers to soak in sour cream frosting to get soft: leave it in cool place (but not fridge) at least over night (depending on how liquid sour cream is it may take longer). It is good idea to prepare cake at least a day before you are planning to serve it.
Baked Peaches with Chocolate and Ginger StuffingOctober 1st, 2011 in Desserts by Julia Volhina
We bought a big box of peaches on our way back home from vacation in South Carolina ocean side. They were very ripe and sweet and most important they were a lot, much more than we can eat in 2, even for longer time.
Even after eating big portion of them fresh and handing some out, there were still some left. It was a time to cook peaches before they spoil.
I found this recipe for stuffed baked peaches, and must say that baked peaches become one of my favorite desserts – cooked peaches are very tender and flavorful.
I will definitely improvise more in this direction once my hands get ahold of more peaches to try various stuffings.