Smooth and delicious Russian cake. It has four different cake layers with two different kinds of filling and a touch of Amaretto and Coffee Liqueurs.  Thin slice is all you need to enjoy this rich cake;  it’s very presentable and pretty. For all of you out there. Enjoy!

 Serves: 8-10
 
Ingredients:
Cake Batter:
5 eggs
2 cups sugar
2 cups sour cream
2 cups flour-all-purpose
1.5 tsp. baking soda
1 Tbsp. white Vinegar
1 Tbsp. Vanilla extract
2 Tbsp. Cocoa Powder
1/3 cup poppy seeds
1/2 cup prunes
1/2 cup walnuts- crushed 

Sour cream filling:
2 cups sour cream
1 cup sugar
1 tsp. Vanilla Extract
1 Tbsp. Amaretto Liqueur
 
Buttercream filling:
2 sticks of unsalted butter at room temperature
1/2 cup sugar
3 egg yolks
3/4 cup milk
2 Tbsp. Coffee Liqueur
 
Chocolate Ganache
3/4 cup melting chocolate chips
1 Tbsp. butter
 
*** Liqueurs are optional
 

Direction:
We will have total of four different cake layers. One will be with walnuts, second with poppy seeds, third one with cocoa powder and the fourth one will be with prunes. We do bake them separately, so if you got four 8 inch round baking pans that’s perfect, but I have only two so I baked them two at a time.
Buttercream filling:
In a saucepan mix egg yolks, milk and sugar- on low heat bring to a boil.  Simmer for 2 minutes, mix frequently.  Turn off the heat and let it cool completely.
With electric mixer on medium- high speed beat the butter with coffee liqueur. It will get fluffy.  Slowly pour in the cooled egg mixture, beat for another 2 minutes. Transfer half of the buttercream into pastry bag with star tip; and other half set aside for the decoration.
 
Preheat oven to 350°F
Batter:
Place poppy seeds and prunes into two separate bowls, pour over each bowl one cup of boiling water and set aside for 10 minutes. Then drain them; coarsely chop prunes.
With electric mixer on medium speed beat eggs with sugar until you get a light yellow color, for about 2-3 minutes. Lower the speed to low and add sour cream, vanilla and mix until incorporated. In a separate little bowl mix baking soda and vinegar (this will carbonate the soda so that you won’t taste it) and stir into the batter mixture. Gradually add flour and mix thoroughly. Divide the batter into four equal portions.  Add cocoa powder to the first batter portion, add crushed walnuts to second portion, add prunes to the third batter portion, and lastly add in poppy seeds to the last portion.
Bake each layer separately in 8 inch round greased pans until a toothpick inserted near the center comes out clean, 25-30 minutes. Let them cool.

Sour Cream filling:
Mix together sour cream, vanilla extract, sugar and Amaretto liqueur.
Assembling the cake:
Place one of the cake layers into the bottom of springform, spread about 1/2 cup of the sour cream filling on the top of the cake layer, spread some buttercream filling on top (I used my pastry bag but you can spread with spoon or knife too) place second cake layer on top and spread another 1/2 a cup of the sour cream filling; repeat the process until your finish your layers. *** Don’t apply buttercream on top of the cake.

So my order was like this: Cake Layers with poppy seeds, sour cream filling, buttercream filling, Cake Layer with walnuts, sour cream filling, butter cream filling, Chocolate Cake Layer, sour cream filling, butter cream filling, Cake Layer with prunes and sour cream filling.

Refrigerate it for 3 hours.
Open springform, remove cake from the form and place on cake platter.

Chocolate Ganache:
In a small bowl combine butter and chocolate, place the bowl over a double boiler or microwave and cook until it’s melted. Pour melted mixture into zip-bag, cut very small on one corner. Make lines vertically and horizontally so you will get little squares.

Place rest of the buttercream into the pastry bag with star tip and make vertical lines on sides of the cake.

And finely decorate the top with piping some buttercream around the edge.

 
Enjoy with your favorite coffee!!!

The post Smetannik-Russian Sour Cream Cake- Сметанник appeared first on GrabandgoRecipes.com Russian Home Cooking Recipes.

This Georgian Style Eggplant Recipe is a really great recipe that I got from my friend Larisa. I guarantee everyone will leave your table raving about this tasty eggplant dish. It could be served as an appetizer with fresh homemade bread, salad, or side dish. 

Ingredients
2 medium sized eggplants
4-5 cloves of garlic
2 large tomatoes – cut in quarters
2 bell peppers – seeded and quartered lengthwise
1 jalapeno pepper – seeded (leave seeds in for a spicier salsa or use more jalapenos)
Salt and pepper 
½ bunch parsley
Vegetable oil for frying

Direction:
Peel off strips of the eggplant’s skin so that only about half of the skin is left on. Cut them into 2 1/2 inch strips about 1/2 inch thick.

Toss the eggplants with one tablespoon of salt and set aside.

Meanwhile, prepare the salsa.

Combine tomatoes, red bell peppers, garlic, parsley and jalapeno pepper in food processor or blender. Season with salt and black pepper to taste. Pulse until you get the salsa to the consistency you like. (I like well blended). Test seasonings and adjust if needed. 

By this time eggplants will release some liquid. Drain the eggplants and pat dry with paper towels. Pour about 1 inch oil into deep frying pan; heat on high heat. (to test if the oil is ready, drop little eggplant piece into the oil, and if it starts bubbling, the oil is ready for frying). Carefully place 1/4 of the eggplants into the hot frying pan. (you will fry all the eggplants in four batches). Fry while mixing until eggplants are golden brown.

Take out the eggplants and place them on a plate covered with pepper towel.

Get a deep bowl or smaller casserole dish and pour four – five tablespoons of salsa at the bottom of the dish. Then arrange one layer of eggplants.

Continue to layer ingredients until finished.

Refrigerate for up to 2-3 weeks.
Enjoy!!!
 

The post Georgian Style Eggplant Recipe – Салат с баклажанами “Тёщин язык” appeared first on GrabandgoRecipes.com Russian Home Cooking Recipes.

I made these mini cakes with my girls and they were delicious. I love spending time with my daughters in the kitchen.  Baking or cooking with kids is such a great way to connect with each another, teach simple skills, build confidence and have fun as a family. Plus it is so much fun & delicious! Both of my daughters love to bake, just like their mama does. Growing up my mom used bake a lot. I loved spending time with my mom while we baked. Now that I have my own family, I continue to look for ways to preserve this baking tradition. 

Makes about 35 mini cakes
 
Ingredients
 2 cups all-purpose flour
2 sticks unsalted butter, softened
1 cup sugar
1 1/3 cup Sour cream
3 eggs,
1 1/2 tsp. vanilla extract
1Tbsp. white vinegar
1 1/2 tsp. baking soda
 
Frosting:
2 sticks unsalted butter, softened
1 can condensed milk
1 tsp. Rum (optional)
 
Direction:
Direction for the cake:
Preheat oven to 350. Lightly butter one 9 x 13 inch baking pan and line the bottom with a parchment or wax paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time; then mix in the sour cream and vanilla. In a small bowl, stir together the vinegar and baking soda. Add to the batter and mix well. Add flour and give the batter a good couple minutes beating to ensure that it is thoroughly mixed.

Pour the batter into a baking pan and smooth the top with a rubber spatula.

Bake for 30-35 minutes or until its golden- light brown. Let it cool completely.

 
Direction for the buttercream:
In a large bowl, on the medium speed of an electric mixer, cream the butter until light and fluffy, about 3 minutes. Slowly add condensed milk and rum beating for another 2 minutes.
Assembling the cakes:
Using 1-inch round cookie cutter or small glass, cut the circles out of the cooled cake.

Combine all the scraps from the sides and with your hands crumble them into fine crumbs; place them in bowl and set aside.

Using a sharp knife, slice each cake circle horizontally in half.

Get one layer cut side up, using butter knife spread some buttercream (about 1 teaspoon, depends on your circle).

Top with another layer, spread buttercream to frost the sides and top.

Press the cake crumbs into the frosting, patting it gently all over the sides and top.

Add chocolate curls to the top of the mini cakes. (I used a cherry and fresh mint). 

Enjoy!!!
 

The post Perfect Mini Cakes appeared first on GrabandgoRecipes.com Russian Home Cooking Recipes.

 I love fish especially salmon. Salmon is a very healthy fish. Rich in Omega-3 fatty acid and is great for your heart.  Pickled fish might sound really strange but it’s a very popular classical Russian dish. We call it Selyodka which is pickled Herring. We use Selyodka in many traditional dishes like “Russian Shuba Herring Layered Salad”. Try this simple and delicious recipe of pickled salmon. It doesn’t last very long in my family!

Ingredients:
4 pounds salmon fillet, skinless and boneless
3 Tbsp. mixed pickling spices
3 yellow onions
Marinate:
3 cups water
1/2 cup white sugar
1/2 cup white vinegar
1/2 cup kosher salt
8-10 bay leaves
1 Tbsp. black peppercorns
Vegetable oil
 
Direction:
Bring water, vinegar, bay leafs, black pepper, sugar, and salt to a boil. Turn off, set aside and let the marinate cool completely.

Cut the salmon into pieces approximately 1 inch x 2 inch. Place fish into a bowl or plastic container, pour cooled marinate over the fish. If the fish tends to float, weigh down the fish with a ceramic plate. Cover the container and refrigerate for 3 days.  

After 3 days, drain the fish; pat it dry with paper towel. (don’t save the marinate).  Slice onions thin and layer dry fish pieces and onion slices in jars. After each layer or two, sprinkle with pickling mixture. Pour oil into the jars so the fish will get covered in oil.  Seal jars and refrigerate. 

Enjoy!!!

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Enjoy this delicious restaurant favorite at home with your choice of side and fresh garden salad.  This recipe has very few ingredients but is very delicious and easy to prepare; It sure pleased my entire family.

Recipe courtesy: Giada De Laurentiis -Food Network

Ingredients
3 skinless and boneless chicken breasts, butterflied and then cut in half or 10 chicken tenders
Salt and freshly ground black pepper
3/4 cup All-purpose flour, for dredging
6 Tbsp. unsalted butter
5 Tbsp. extra-virgin olive oil
2Tbsp. fresh lemon juice
1 cup chicken stock
1/2 cup Heavy Cream
2 Tbsp. brined capers, rinsed
2 Tbsp. fresh parsley, chopped

Directions
If chicken breasts are overly thick, pound until slightly flattened. ( I used chicken tenders) Season with salt and pepper on both sides, then dredge in flour.

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry the chicken breasts in batches until golden brown on both sides. (make sure the skillet is not overcrowded) , monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed. Transfer chicken to the plate and remove skillet from the heat.

Add the lemon juice, chicken stock and capers into the skillet. Whisk the sauce, scraping the bottom of the pan. Return skillet to stove and bring to a boil; add heavy cream and mix well. Check for seasoning and adjust if needed. Return all the chicken to the skillet and simmer for 4-5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter and some parsley to the sauce and whisk well. Pour sauce over chicken and garnish with parsley. Serve with your favorite pasta or mashed potato. My family preferred with mashed potato and salad.

Enjoy!!! 

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 Boiled Potatoes with Sautéed Onions is one of my favorite meals from my childhood. My mom made this dish very often. All you do is boil potatoes, sauté onions and serve with fresh dill. I love mushrooms so I modified my mom’s original recipe and added sautéed mushrooms. It tasted even better.  Sorry mom.

This dish could be served as a delicious side dish to hearty stews or by itself just like my mom did.
 
Serves 6
Ingredients:
3 pounds potatoes, preferably yellow-fleshed such as Yukon Gold
2 bay leaves
6 Tbsp. butter
1 medium onion (yellow), coarsely chopped
6 ounces mushrooms, chopped (I used button mushrooms)
Salt and freshly ground pepper to taste
2 Tbsp. fresh dill, chopped
 
Directions:
Peel and cut potatoes into irregular large chunks. Put the potatoes in a large pot and add water to cover the potatoes by 2 inches. Season the water with about 1 tablespoon salt, add bay leaves and bring to a boil over medium-high heat. Simmer the potatoes until fork tender, for about 10 to 12 minutes.
In a large skillet, melt 6 tablespoon butter over medium heat. Add the onions and sauté, stirring occasionally, until they begin to golden brown. Add the mushrooms, a pinch of salt, a pinch of freshly ground pepper and sauté, stirring often, until the mixture is light brown, about 6-7 minutes.

Taste and adjust seasoning. Turn off the heat and stir in 1 tablespoon chopped fresh dill.
Drain the cooked potatoes well and transfer to a serving bowl. Add the mushroom mixture on top of boiled potatoes, sprinkle with dill.

Serve immediately.
Enjoy!!!
 

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Serves 6-8
Ingredients:
3 medium Russet potatoes
1 1/2 cups Canadian bacon, diced
3 medium carrots
5 eggs
3-4 dill pickles
1 can (15oz) sweet green peas
3 Tbsp. sour cream
4 Tbsp. mayonnaise
Salt and pepper to taste
 
***Variations: you can substitute Canadian bacon with: ham, cooked chicken breast meat, smoked chicken or bologna.
 
Direction:
Place carrots and potatoes skin on into pot cover with water, add some salt and cook on medium- low heat until done but still firm enough to be diced (fork tender).
Hard boil eggs.
Let the eggs and the vegetables cool completely.
***The trick is to cut everything in a uniform way – small/medium dice.
Peel carrots, eggs and potatoes; dice and place into a large bowl. 

Chop Canadian bacon and the pickles and add them to a bowl as well. 

Drain peas and add into the bowl.

Add mayo and sour cream and stir gently until everything is completely incorporated. Season with salt and ground black pepper to your taste. Refrigerate for 2-3 hours, best if overnight. 

Enjoy!!!
 

The post Olivier Salad aka Russian Salad Recipe – Салат Оливье appeared first on GrabandgoRecipes.com Russian Home Cooking Recipes.

This “No Bake Biscuit Cake” is very easy to make and tastes so DELICIOUS!!!  My sister-in-law Natasha shared this fabulous recipe with me. 
There is no baking involved at all. 

Serves 8-10

Ingredients:
15 oz (about 450 grams) Maria or Marie cookies
7 oz Vanilla Meringues (I bought from Trader Joe’s)
2 cups toasted Hazelnuts
Filling:
1.5 cans Dulche de Leche (cooked condensed milk)
2 sticks butter- room temperature, unsalted
1Tbsp. vanilla extract
1 tsp. Rum (any)
 

Chocolate Glaze:
1/2 cup melting chocolate
1/3 stick butter
1 Tbsp. Heavy cream
 
Garnish:
Sprinkles, shaved chocolate, or toasted nuts

***Substitutes for Maria cookies
- Russian cookies (Milk Biscuits, Korovka- Pechenie Toplionoye Moloko) (my favorite for this recipe)
- Digestive biscuits
- American graham crackers
- British rich tea biscuits
 

Direction:

Line the bottom and sides of two bread loaf pans with plastic wrap, leaving an overhang so it will be easy to remove the finished cake.
To make the cake, with your hands break up the biscuits into 1/2 inch pieces; (make sure you don’t break them too small.)
Cut each meringue into 5-6 pieces. Coarsely chop toasted hazelnuts. Combine chopped cookies, meringues and hazelnuts in a large bowl. Set aside.

Beat butter with electric mixer until it’s fluffy. Add in cooked condensed milk, vanilla and rum. Beat on medium speed for about 5-7 minutes or until it’s gets creamy.
 
Add filling into the bowl with cookies and meringues and with your hands mix well until they are all combined. (we want all the dry ingredients to get well coated).

 
*** This cake can be made in many different shapes.  I’ve done it in two bread loaf pans, or one circle and one small loaf pan, or one big rectangle cake, whichever you prefer.
Spread the cake mixture into the bottom of the pan, pressing down with wooden spoon and make sure it reaches into the corners and edges. Refrigerate for couple hours or overnight.

To remove the cake from pan, pull up the plastic wrap and lift cake out. Transfer on to a serving platter.
For the Chocolate Glaze: In top of a double boiler over hot water, combine the chocolate, cream and butter. Stir until melted and completely combined. Remove from heat and let cool about 2 minutes. ***You defiantly can microwave it. (Every 30 seconds mix well and don’t overheat)
Pour the glaze on top of the cake, allowing the glaze to drip down and coat the sides.

Decorate with shaved chocolate and some hazelnuts if desired.
Serve with hot tea.
 
Enjoy!!!
 

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Chicken and Mushroom Lasagna with Béchamel sauce is a twist to the traditional lasagna since it is made with creamy Béchamel sauce instead of the traditional tomato sauce. Béchamel is a white sauce made with butter, flour and milk. It is one of the mother sauces of French cuisine.  My family prefers white sauce over tomato sauce so I used the Béchamel sauce for my lasagna and my family really enjoy it. 

Serves 4-6
Ingredients:
9 lasagna noodles
1 small onion- yellow, chopped
14 ounce cremini or white mushrooms, thinly sliced
2 boneless skinless chicken breasts halves (1/2”cubed)
3 cloves garlic, minced
3 Tbsp. butter
14.5oz.can diced tomato (I used Diced Tomatoes with Basil, Garlic and Oregano)
2 cups shredded mozzarella or Colby Jack cheese
1/2 cup Parmesan cheese, grated
Salt and black pepper to taste
Fresh Italian parley
 
Sauce béchamel:
1 stick butter
5 Tbsp. all-purpose flour
4 cups whole milk
Salt and black pepper to taste
1/4 tsp. ground nutmeg
 
Direction: 
Preheat oven to 375°F.
Bring a large pot of water to boil with salt and a splash of oil. Add the lasagna noodles and cook for 12-15 minutes. Drain and rinse with cold water and set aside.

How to make béchamel sauce: In a saucepan, bring milk to a bare simmer. In a separate large saucepan melt 1 stick of butter. Add the flour and cook for 2-3 minutes over low heat, stirring constantly with a whisk or wooden spoon. Slowly pour in the hot milk, stirring until combined. Add nutmeg and season with salt and pepper. Cook over medium-low heat, whisking frequently, for 3 to 4 minutes; Set aside.

Melt 3 tablespoon of butter in a large sauté pan over low to medium heat and cook onions and garlic in the butter until tender, stirring frequently for about 3 minutes. Add mushrooms and cook for another 3-4 minutes, stirring frequently. Add chicken, season with salt and pepper and continue cooking until chicken completely cooked for about 7-8 minutes. Drain if there is any liquid left and place it into a bowl. Set aside.

Assemble lasagna: Spread some of the sauce (about 2-3 tablespoons) in the bottom of a 9 x 13 baking dish. On top of the sauce place 3 cooked lasagna noodles; then spread half of the chicken mixture over noodles; then spread the sauce (about 1/3 of what remains); sprinkle 1/4 cup of grated Parmesan cheese;

Create another layer by repeating above steps.
Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining sauce. Drain tomatoes and spread over the sauce; then spread 2 cups of shredded mozzarella.

When the layering is completed, bake for 45 minutes, or until top is browned and the    sauce is bubbly. Let it sit at room temperature for 5-10 minutes before serving. Sprinkle parsley over dish before serving.
 
*** To freeze for future use, allow it to cool completely and wrap three times in plastic wrap and freeze it.
 
Enjoy!!!

The post Mushroom Chicken Lasagna with Béchamel Sauce appeared first on GrabandgoRecipes.com Russian Home Cooking Recipes.

While lemons are still in season, I am inspired to bake this zesty, refreshing lemon cake. It is simple to make, and it is always great to have on your table for breakfast with tea. It lasts a few days, yet the lemon fragrance does not fade.

Serves 6-8

Ingredients:

• 3 lemons, zest grated and saved, then juiced for 3 tablespoons juice
• 3 cups unbleached all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon table salt
• 1 teaspoon vanilla extract
• 3/4 cup low fat buttermilk
• 3 large eggs, at room temperature
• 1 large egg yoke
• 18 tablespoons unsalted butter (2 1/4 sticks), at room temperature
• 2 cups sugar
• Glaze: 
• 2 -3 tablespoons fresh lemon juice
• 1 tablespoon milk
• 2 cups confectioners’ sugar (8 oz)
• Directions for the Cake:
• Adjust oven rack to lower-middle position; heat oven to 350 degrees F. Spray 12-cup Bundt pan with nonstick baking spray with flour.
• Mince lemon zest to fine paste ( you should have about 2 tablespoons). Combine zest with lemon juice in small bowl; set aside to soften, 10 – 15 min.
• Whisk flour, baking soda, baking powder and salt in a large bowl.
• Combine lemon mixture with vanilla and buttermilk.
• In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 min. scrape down sides of bowl with rubber spatula. Reduce speed, add the eggs, mix.
• Reduce speed, to low and add about 1/3 of flour mixture followed by buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15-30 sec.
• Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
• Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45-55 minutes.
• For the Glaze:
• While cake is baking, whisk lemon juice, buttermilk and confectioners’ sugar. When cake is baked and slightly cooled, drizzle the glaze over it.
• ***Another Choice***
• Using a sifter, sprinkle confectioners’ sugar directly over the cake. It creates a snowy winter wonderland effect, as it is seen in the picture above.

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