Recipes

I had been asked by a couple of people for some of the recipes we used for our international food sampling.  Here is one of the recipes that my kids asked me to write down and keep.

Torta al cioccolato (Chocolate Cake) (from The Young Chef's Italian Cookbook)

• 7 squares/ounces dark chocolate


• generous 1/3 cup butter


• 1 cup superfine sugar


• 4 egg whites


• dash of salt


• 2 tbsp all-purpose flour


• 1 cup whipped cream

1.  Melt the chocolate and butter in the top of a double boiler, stirring until completely melted and smooth. 

2.  Remove from heat, add the sugar and stir until dissolved.  (We did not have superfine sugar the day we made this, so I used regular granulated sugar and it turned out fine - although probably the cake had a slightly grainier texture than what's intended).  Gradually add the flour and stir well.

3.  Add a dash of salt to the egg whites, and beat until stiff.

4.  When the chocolate mixture has cooled to lukewarm, gently fold in the egg whites.

5.  Grease and flour a 10inch springform pan and pour the mixture into it.  Bake at 300* for about 25 minutes (ours needed longer to be set) or until a toothpick comes out clean.  It should have a light crust but still be soft inside.

6.  When the cake is cool, decorate it with whipped cream.



Pampushky (Filled Doughnuts) (from Holidays of the World Cookbook for Students)

I think I said these were Russian-style filled doughnuts before - my mistake, they are UKRAINIAN. 

"On Christian Eve it is the tradition to eat pampushky, filled doughnuts, for good luck.  This is a quick and easy recipe."

• 1 loaf (1 pound) frozen white bread dough, thawed per package instructions until dough is pliable


• 1 cup marmalade, or any jam or jelly of your choice


• vegetable oil, for deep frying


• cinnamon sugar

1.  On lightly floured board, cut thawed loaf lengthwise and crosswise to make 16 equal sized pieces.  Shape pieces into balls and flatten into 3inch disks.

2.  Place 1 tsp marmalade or jam in the center of a disk.  Dampen a finger with water and run it around the edge.  Cover with another disk and seal edges by pressing together using fork tines.  Continue makeing filled doughnuts, placing side by side on floured surface.  Cover with a towel and let rise until doubled in bulk, about 45 minutes.

3.  Heat oil in deep fryer to 375*  Carefully fry 2 or 3 doughnuts at a time for about 3 minutes on each side or until golden brown.  Remove with slotted spoon and drain on paper towels.  Sprinkle both sides with cinnamon sugar while still warm.   Serve while still warm for best flavor!



Khachapuri (Georgian Cheese Bread)

"Bread is the staff of life for Georgians.  An Easter feast without several kinds of bread on the holiday table is unthinkable.  Georgian cheese bread, khachapuri, is one of the most popular."

• 3 cups (32oz) shredded cheese, such as Swiss, mozzarella, or cheddar


• 3 tbsp melted butter


• 2 eggs


• 1/2 tsp each crushed coriander and white pepper


• 2 (1 pound each) loaves frozen white bread dough, thawed and risen according to pkg instructions


• 2 tbsp cornmeal


• egg glaze

1.  Mix cheese, butter, eggs, coriander and pepper in a medium bowl.  Set aside.  (I didn't have coriander, not sure what I used instead, or maybe I just left it out entirely)

2.  Place dough on floured work surface and punch down.  Knead the two loaves into one, and flatten it round.  Using a floured rolling pin, roll dough into a disk about 15 inches across.

3.  Sprinkle a greased pin pan generously with cornmeal.  Place dough in the pan, allowing excess dough to hang over the edges.  MOund the cheese mixture in center of the dough.

4.  Bring overhanging dough togehter in folds over the filling, like enclosing in a pouch.  Allow no space between filling and dough.  Pinch the fold of dough together and twist closed, making a knob-like top.  Cover with towel, and let rise in a warm place for about 30 minutes.

5.  Brush top of cheese bread with egg glaze, and bake in a 350* oven for one hour.  Let the bread cool in the pan for 10 minutes before cutting into wedges.  Serve warm.