The original chutneys come from India, Bangladesh, Pakistan, Nepal cuisines. They can be made of fresh or cooked ingredients. Their texture varies from smooth to chunky. To prolong their shelf life, they can be fermented or cooked with vinegar, citrus juice, or tamarind puree. There are many variations, and recipes vary from region to region.
Today chutney is a large category of condiments made of spiced fruits and vegetables. In addition to traditional Asian condiments, there are American and European (aka Major Grey’s style) chutneys that became popular in western cuisines. This recipe is based on the classic Anglo-Indian version with apples and raisins. Serve smoked apple chutney with mild cheddar, ham, roasted pork, poultry, on top of baked brie, etc. This chutney will beautifully flavor brown stock and demi-glace sauces.
May this holiday season bring joy to your heart and a pleasure to your taste buds! Thank you for being Lyukum Cooking Lab friends!
This salsa is one of my favorite. I like seafood, and it’s perfect with many seafood dishes as a side. It’s beautiful! Bright, sunny colors of fresh tropical fruit. It tastes like vacation in Hawaii, if, of course, you come across excellent ripe golden pineapples and Ataulfo mango. This salsa is easy to make — all its ingredients are raw, but you have to know smart ways to cut, slice, and dice pineapple and mango to enjoy the process of making it. When you do, you can make this salsa quickly and impress your guests with a presentation.
I’ve never took pictures of my apple strudels before, because I was never satisfied with the result. A few weeks ago, I finally found a perfect recipe. It is smart, logical, with detailed instructions — Original Viennese Apple Strudel (Apfelstrudel). I am adding it to my collection of favorite recipes with many thanks to Ursula & David.
This Swedish apple cake recipe was part of our international block at school. I don’t know how authentic it is, but when I shared it in my Russian-speaking blog years ago, it became one of the most shared and popular. Every year, during the season I bake this cake to experience its sensational taste again — creamy soft apples are caressed by creamy soft crumb. Every bite is delicate and gentle like October sun right before sunset.
This recipe is part of the Taste of Thai cooking classes (BLOCK 1: Sense of Cuisine. Introduction to Thai flavors, curry pastes, nam phrik kaeng). Pineapple rice is simple to make either for 2-3 people, or for a big crowd. It can be plated or beautifully served in halved pineapple boats. It’s a good way to use cooked long grain rice leftovers, as well as cooked lean meats, poultry, seafood, and vegetables. Personally, I cook all the ingredients for this dish form scratch. There are recipes that use only fish sauce and white pepper for seasoning. They are good for those who can’t tolerate any heat. I prefer variations with Thai green, red, and yellow curry pastes, adding more or less of them depending to my guests requests for the level of heat. I tried many ways to cook and serve this dish — all of them are delicious!
Flaky apple rolls are part of my Ukrainian tasting menu Bud’mo!. This recipe is one of the most cherished in our family. Every time I bake apple rogaliki, my home smells like childhood and bring back my best memories.
The French apple tart, or Tarte aux Pommes, is actually a double apple tart. Between the layer of thin caramelized apple slices and buttery pastry crust, there is a creamy vanilla-flavored apple puree. Two layers of apples with different textures make this dessert a celebration of apple season.
During the winter, my parents fermented cabbage in 3-quart glass jars known as баллоны, making batch after batch. В момент заквашивания капусты нужно быть неподалеку, чтобы досталось самое вкусное в капусте — кочерыжка, the core! A juicy, crunchy, sweet stem that holds cabbage leaves is relatively small, so kids had to fight for it!
This salad recipe is a tribute to my childhood memories. It is as simple as the core of all things. Kohlrabi sticks are seasoned with salt and pepper, lightly drizzled with aromatic oil and white balsamic vinegar, and tossed — that’s it.
Featuring appetizers and small plates for large parties of 20 to 60 guest and for tasting parties.