Last Updated: March 25, 2021
When I was pregnant last year, there were so many reasons it felt like a cloud was hanging over us, the pandemic being just one of them. Most of the time we powered through, busy with work, getting the house ready for the baby, and like everyone else in the world, tracking down toilet paper and disinfecting our groceries took up 80% of whatever time was left over! The upcoming early months with the baby seemed very daunting at the time, especially since we were not going to have anyone to help out at home, so to make it fun and to have something to mark the milestones and celebrate the fact that we were “surviving” early parenthood, I planned this very special little side project: I decided that for each of our baby’s monthly birthdays (the 25th of each month), I would make a seasonal cupcake recipe, and take his picture with the cupcakes!
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If you can’t choose between gingerbread and chocolate for your holiday dessert, these are just for you! Make them even more festive with the addition of candied ginger, citrus peel and raisins or currants plumped in warm rum. These cupcakes are rich and intense, a perfect holiday dessert in a highly portable format. The recipe can also be made into an 8-inch square or 9-inch round cake, if that fits better with your menu!
Continue reading “Chocolate gingerbread cupcakes with chocolate icing”
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Gingerbread is one of them Christmastime/December rituals, something you make when you are invited to a holiday party, or throw one. It’s a purely seasonal event – both it’s making and consumption. And usually if someone asks me to make Gingerbread in any of the remaining 11 months of the year, I politely decline and make something else instead. I’m very much like Big Bang Theory’s Sheldon Cooper that way; he has a clear rule about these type of things, in that he only drinks Hot Cocoa in months that have “R” in them. Take a minute to see that it makes total sense.
Gingerbread is only for December, only when it’s cold out, and you are enjoying it with a hot cup of coffee or hot chocolate or mulled wine, doing absolutely nothing. The ultimate year end treat. Second only to Black Forest Cake, Gingerbread is one of the best things to come from Germany.
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My obsession for dumplings is well-documented. Whether it’s chicken and dumplings, or potstickers, or Indian Chakolya (called Dal Dhokli or Varan Phal; these are mildly spiced whole wheat and gram flour dumplings cooked in a spicy lentil stew) or wontons, or Dhokle Papdi (bite-sized gram flour patties stewed in flat beans and spices) my love for all things doughy knows no bounds. It’s what I crave on Sunday nights, cold evenings, or after a long tiring day.
I first made pelmeni and pierogis couple years ago, after my husband visited Russia and simply could not shut up about them. He brought me back some cookbooks from Moscow and I got right to it, I was blown away by how simple and scrumptious they were! Pelmeni are a type of Russian/Ukrainian rustic, savory dumpling filled with meat or mushrooms or potatoes or cheese. I made the pelmeni with a potato and mushroom filling similar to what I’ve shown here, and a handful of pierogis with diced apples. As someone living in the United States for so many years, I felt like I needed to alert the authorities – the apples were NOT tossed in cinnamon, nor were they dusted with it. The serving recommendation was to just serve them piping hot with some butter. I resisted the urge to add cinnamon and was rewarded. Something happens to the apples inside the pierogis that we cannot explain.
Continue reading “Mushroom and Potato Pelmeni (Russian Dumplings)”
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This soup is essentially a warm hug.
Russian soups tend to be meat-heavy for all the good reasons so it’s difficult to find something vegetarian and light in the soup category; I do make a vegetarian Borscht from time to time but this time I wanted something light, bright and clear, and this Cabbage Soup, or Shchi, totally hit the spot.
This soup is basically a Russian mixed vegetable soup starring cabbage, carrots and potatoes, in a base made with onions sautéed in butter. Bay leaves and whole peppercorns are added, leaving the soup clear, bright and sharp (not muddled due to addition of ground pepper). Sometimes sauerkraut is added, as are greens, but I’ve added neither to keep it simple. I also used this soup as a vehicle to use up odds and ends in the fridge (I’m looking at you, diced celery and turnip from 2 weeks ago).
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Season 8 spoilers ahead! Beware!
There’s nothing I can say about Season 8 of Game of Thrones that a 1000 reviewers haven’t said already. While I didn’t think it was bad enough (as of the penultimate episode) to petition HBO for a “season 8 rewrite”, it does say a lot about the show where the memes are better than the episodes. Before I start grinding my teeth on why they royally messed up Jaime’s arc (turned into a circle) and Brienne’s arc (such a shame especially after the beautiful Knighting ceremony) and so many other arcs (Varys: sidelined then torched! Tyrion: got dumber and dumber! Bran: well, only the weird-wood trees know what he was up to!) let’s talk food! This post is fairly spoiler free.
So many times when I’m watching Game of Thrones, I feel, among other things, hungry! The big feasts, the beautiful tea cakes, the platters of cheeses, all the wine that Cersei drinks, the list goes on! Just as exciting as seeing food from another region, is seeing food from a different time period. You wonder how they measured ingredients, baked bread without any time table or weighing scales, and stuffed and roasted whichever animal they hunted down before being eaten by it.
Continue reading “Got GoT?”