Slavic Apple Pie

Slavic Apple Pie
Ingredients
2 cups flour (250 g)
1 cup sugar (200 g)
1/2 tsp salt
Zest of 1 lemon
3/4 teaspoon baking powder
9 tablespoons butter (125 g)
1 egg
2 egg yolk
1 tsp vanilla
3 pounds apples, peeled, cored, & sliced
1/4 tsp salt
Juice of half or whole lemon
Sugar to your likeness - I used 1/3 cup - sour apples 😶
1/2 - 1 teaspoon cinnamon
2 tablespoons butter
Confectioner's sugar

Instructions
Preheat oven to 350 F (180 C)
Combine the flour, sugar, lemon zest and baking powder
Cut in the butter (with a pastry blender, two knives, or rub into the flour with fingers) until it resembles coarse meal
Work in egg and egg yolk with the vanilla, the dough will be crumbly, cover and refrigerate for 30 minutes
Reserve 1/3 of the crust, pat the remaining 2/3 into a 9-inch springform pan, covering the bottom and the sides
Mix sugar. salt, lemon juice and cinnamon in a large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with a fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to a colander set in the bowl; to cool and drain. Collect the juices place into a saucepan and reduce until syrup. Reintroduce the juices back into the apples, let cool. Pile apples into the bottom crust dot with the 2 tablespoons butter.
Crumble the remaining 1/3 crust and sprinkle over the apples
Bake for about 60 minutes, until crust is lightly brown and the apples are tender, if it seems to be getting brown before the apples are tender, loosely tent with aluminum foil.
Let cool. Dust with confectioner's sugar
Notes
I soaked my raisins in Crown Royal thanks to Ian Wilson
You can added ground almonds on top of the apples.
Added fresh or dried cranberries
Add your choice of dried fruit
Alternate the lemon for orange

Ham with Raisin Sauce

Ham
Place the ham with the cut side facing up in a Dutch oven. Fill 3/4 quarters with cold water. Put on the lid. Place in a 350 degree oven. Cooking time may due to the size of the ham, the telltale sign that cooked when the bone is sticking out.
Put vegetables about an hour before it is done,

Raisin Sauce
Ingredients
1/2 cup brown sugar
1 teaspoon mustard - dry, Dijon or prepared
1 tablespoon cider vinegar
1 cup raisins
1 lemon zest (finely grated)
2 tablespoons lemon juice
1 1/2 cups ham stock
1.5 tablespoons cornstarch
1/2 cold water to mix with cornstarch
2 tablespoon butter
Directions
In a medium saucepan, combine the brown sugar, ham stock, and mustard. Bring to a boil
Gradually add the vinegar, raisins, lemon zest, and lemon juice. Add to the mixture, stirring constantly until all ingredients are well combined.
Combine the cornstarch and cold water to create a slurry.
Add slowly into the mixture stirring constantly to ensure that it doesn't lump or go straight to the bottom.
Continue cooking the raisin sauce over medium heat, stirring constantly, until it is thick, clear, and bubbly, for at least 10 minutes.
Serve over the ham.
* Great with sweet potatoes

Coq au vin

Coq au vin
Ingredients
1 chicken cut into 8
1 1/2 cups red wine
1 cup chicken stock
Optional: 1/4 cup brandy
6 strips of bacon, cut into 1/2 inch pieces
1 medium onion, quartered then thinly sliced
4 medium carrots, cut into 1-inch pieces
4 garlic cloves, minced
2 tomatoes, blanched, skinned, seeded and finely chopped
2 teaspoons fresh thyme leaves
8 ounces mushrooms, thickly sliced
8 ounces pearl onions, peeled
2 tablespoons Olive oil
4 tablespoon butter
Fresh parsley and fresh thyme chopped
Beurre manie (see notes for the options)

Instructions

Place the chicken in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.
First heat the olive oil to a large skillet then the bacon over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
Push the vegetables to the side of the pan and add the tomatoes. Cook the tomatoes until fragrant. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck-on bits.
Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pot, turn the heat to low, and simmer for 20 minutes.
Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.
Add the pearl onions to the pot with the chicken and cook for 10 minutes more.
In a small bowl mix together your choice of beurre manie. Remove the chicken from the pan then add the beurre manie. Stir it into the sauce and let it thicken. Season to taste with salt and pepper.
Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme and parsley.

Roasted Pear & Parsnip Soup

Roasted Pear & Parsnip Soup

1 onion, chopped

2 Tbsp olive oil

4 medium ripe pears, peeled, cored and chopped

4 parsnips peeled and cut into chunks 

6 cups chicken stock

Salt & pepper

2 tsp cider vinegar

1 cup heavy cream

2 Tbsp fresh sage

Cut parsnips and onion into 1-inch chunks. In bowl, toss together pears, parsnips, onion, oil, salt and pepper. Transfer to large rimmed baking sheet. Roast on centre rack of 375°F (190°C) convection oven until lightly browned and almost tender, about 30 minutes.

Add roasted vegetables to stock bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.

In batches in blender or food processor, puree soup until smooth.

Top with bleu cheese crumbs.

Oeufs a la Neige (Snow Eggs)

Oeufs a la Neige (Snow Eggs)

Poached Meringue:

8 egg whites (1 cup), room temperature egg whites
1 cup superfine sugar

Whip egg whites to a soft peak; this will coincide with a sudden white color.

Add sugar and continue to whip to stiff, glossy peaks.

Fill a large, wide pot with 2 inches of water (we used an electric skillet) and bring to a boil; turn off heat at this point.

Carefully spoon whites into hot water, creating an egg or oval shape.

Cover pot with a lid and allow to "steam" for approximately 5 to 10 minutes, or until firm to the touch.

Gently remove from water and place on a paper towel to drain.

Transfer onto a piece of parchment paper or greased wax paper.

Russian Tea Cakes

Russian Tea Cakes

Ingredients

1 cup unsalted butter

½ cup sifted confectioner’s sugar

1 tsp pure vanilla extract

2 ¼ cup all purpose flour

¼ tsp salt

¾ cup finely chopped pecans

Directions

Cream the butter, confectioner’s sugar and vanilla extract until light and fluffy.  Add the remaining ingredients blend until smooth.

Roll out the dough into walnut size balls. Bake on a parchment lined baking sheet at 350 degrees on the middle rack for 10 – 12 minutes.

While warm roll in confectioner’s sugar.

Roll again in confectioner’s sugar when cold.

Kifle – Crescent Cookies

Kifle – Crescent Cookies

Ingredients

6 egg yolks

½ lb butter

1 cup full fat sour cream 14%

1 0z brandy

1 tsp pure vanilla extract       

3 cups all purpose flour                   

Directions

 Cream butter and yolks until light, creamy and fluffy. Slowly add the remaining ingredients.

Knead until ball shaped, cut into 4, wrap and chill for a minimum of 1 hour, over night is best.Roll out on a lightly floured surface to ½ inch then cut into 2 ½ inch triangles.

Place 1 teaspoon of filling, roll and pinch ends.

Place 1 inch apart on a parchment lined baking sheet, middle of the oven at 325 degrees for 20 minutes or until lightly brown. Dust with confectioner’s sugar.                                   

Apricot Filling

½ cup ground dried apricots

½ cup Apricot Jam- preferably Triple Fruit

¼ cup ground blanched almonds

1 egg white stiffly beaten

Walnut Filling

½ cup finely ground walnuts

½ cup sugar

1 tsp pure vanilla extract

1 egg white stiffly beaten