A great appetizer for a party or simply with dinner. Adding the garlic is optional, but it gives a nice sharpness for the dish. You can also add raisins....
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Beets with Prunes and Walnuts
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Beets with Walnuts
Another tasty Russian-Ukrainian recipe. Mayonnaise can be replaced with vegetable or olive oil. It’s not necessary to add a garlic, but with the garlic it’s much tastier and adds a nice sharpness to the salad....
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Stuffed Prunes with Nuts and Cream
One of my childhood faves - prunes stuffed with nuts and whipping cream, so tasty! You can use juice instead of wine if making for kids (or if you just prefer). This dessert can be served on one large plate or in small cups for each of your guest. Instead of whipping cream try with sour cream mixed with...
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Satsivi Chicken
Satsivi is a Georgian sauce which this dish is cooked in. Usually satsivi is cooked with chicken, but you can replace it with turkey, goose, duck, meat and even fish. The principal and mandatory ingredients in this sauce are walnuts, cilantro, garlic. Wine vinegar can be replaced by lemon juice or pomegranate. To thicken the sauce normally use flour or...
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Stuffed Baked Prunes in Bacon
Easy and tasty appetizer. I used Jarlsberg cheese but you can use any other cheese of your choice and instead of walnuts you can use toasted almonds. The bacon juices balance the sweetness and make it a hearty appetizer, great with white wine or a tapas party!...
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Venison with Prunes and Walnuts
Soft, tender and delicious venison meat with nuts and dried plums, pleasant aroma of rosemary and wine sauce. Perfect with rice or mashed potatoes.
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Apple Pie with Nuts and Cream
This sweet and sour apple pie will melt in your mouth. It's easy to prepare and looks great for any holiday. Use juicy, sweet and sour apples for the best balance of flavor. Be sure to thinly slice the apples and use a springform pan for baking this pie.
This apple pie is a great idea for Thanksgiving!...
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Baklava
Here is my way version of baklava, one of my favorite sweet, rich pastry recipes. Baklava is usually served at room temperature, often garnished with ground nuts. After baking, baklava can stay for a few days, if, of course, you will not eat it faster :)...
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