HOLIDAY RECIPIES FROM A SLAVIC AMERICAN FOOD BLOGGER

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The holiday season is just around the corner. And although everything in our life is changing, the tradition to gather the whole family at the festive table remains unchanged. 

Tatyana’s culinary blogs have millions of views and her YouTube channel has 365,000 subscribers. Three years ago, she left a job at a dental office to pursue her passion of cooking! It all began as a hobby but has turned into a whole new culinary brand!

Enjoy two stunning, elegant, easy, and delicious holiday recipes from the talented and successful food blogger, culinary book author, chef of Tastemade, and owner of the channel, Tatyana’s Everyday Food – Tatyana Nesteryuk.

Russian Time Magazine 2018 43 Tatyanas Everyday Food - Tatyana Nesteryuk

IG: tatyanaseverydayfood
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Interesting Facts about the Holiday Season:

  • Americans eat 46 million turkeys each Thanksgiving.
  • Neil Armstrong and Buzz Aldrin’s first meal in space after walking on the moon was foil packets with roasted turkey.
  • The heaviest turkey on record, according to the Guinness Book of Records, weighed 86 pounds.
  • Californians consume the most turkey in the U.S. on Thanksgiving Day!
  • More than 47 million Americans are expected to travel during the Thanksgiving holiday this year.
  • The average number of calories consumed on Christmas is 4,500.
  • In America, it is tradition to feast on ham or turkey for Christmas dinner.
  • In Japan, Christmas is a day to indulge on Kentucky Fried Chicken and Strawberry Shortcake.

 

Red Velvet Crepe Cake

Russian Time Magazine 2018 43 Tatyanas Everyday Food - Tatyana Nesteryuk - Red Velvet Crepe Cake

Get yourself ready for the most stunning, festive crepe cake ever! Serve this at any holiday gathering, special occasion or celebration to ‘wow’ your guests! Every bite of this crepe cake is light, airy and absolutely delicious. It’s not too sweet so you can truly enjoy a large slice of this epic cake and not feel overwhelmed!

Yield: 8-12 servings

Prep Time: 60 min

Cook Time: 30 min

Ingredients:

  • 6 large eggs, room temperature
  • 2 3/4 cup (650 ml) milk, lukewarm
  • 1/4 cup (60 ml) chocolate liqueur
  • 1/3 cup (75 g) butter, melted
  • 2 1/2 cups (325 g) all-purpose flour
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 tablespoon cocoa powder
  • gel red food coloring

For Filling:

  • 3 cups (710 ml) heavy cream, chilled
  • 1 cup (125 g) confectioner’s sugar
  • 1 tsp vanilla extract
  • 8 oz (227 g) cream cheese, softened
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 cup (175 g) white chocolate chips, melted

Instructions

  1. Prepare the crepes first. The easiest method for preparing a smooth, lump-free batter is to use a blender. If you don’t have one, a mixer will also work well. Place all the ingredients for the crepe batter into the blender and mix for 2 to 3 minutes until the batter is smooth. Add enough red food coloring to make the batter bright red. Allow the batter to rest for a few minutes, then prepare the crepes.
  2. As the crepes are cooling, prepare the whipped cream frosting. Pour the heavy cream into a stand mixer bowl and add the sugar and vanilla extract. Whisk on medium-high speed for 4 to 5 minutes, until stiff peaks form and the cream holds its shape. In a separate bowl, beat together the softened cream cheese and softened butter for a few minutes, until mixture is smooth. Pour in the melted white chocolate and beat again on high speed for 2 to 3 minutes, until the mixture is smooth and creamy.
  3. Transfer the butter and chocolate mixture into the bowl with the whipped cream. Whisk on high speed for 30 seconds to a minute, just until stiff peaks form.
  4. To assemble the cake, spread a generous amount of frosting between each crepe, layering evenly and spreading the frosting to the edges to ensure that the cake stays level. Garnish the top with melted white chocolate, berries and any remaining frosting.
  5. Allow the cake to set in the refrigerator for an hour or two before cutting and serving. This cake can be made ahead of time, up to 3 days. Keep refrigerated.

CHEESE TARTS WITH ASPARAGUS AND ONION

Russian Time Magazine 2018 43 Tatyanas Everyday Food - Tatyana Nesteryuk - Asparagus-Cheese-Tarts

These little treats are perfect for dinner parties and holiday gatherings. They’re easy to make and their taste with this three cheese filling, caramelized onions and asparagus will impress any guest!

Yield: 60

Prep Time: 20 min

Cook Time: 20 min

Ingredients:

  • 60 premade puff pastry shells
  • 1 extra-large onion, diced
  • 1 cup diced asparagus
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon EACH: dried basil, garlic powder
  • freshly ground black pepper
  • 1 cup grated Parmesan cheese
  • 1 cup whole-milk ricotta cheese
  • 8 ounces cream cheese, softened at room temperature
  • asparagus tips or chopped fresh herbs, for garnish

Instructions:

  1. Preheat oven to 350F. Line a large baking sheet with parchment paper and arrange the puff pastry shells on the baking sheet.
  2. Prepare the filling. Preheat a large frying pan over medium heat and add the 2 tablespoons of butter. Melt the butter, then add the diced onion and chopped asparagus. Sweat the mixture without browning for 8 to 10 minutes until the onions are translucent. Add the brown sugar and vinegar, turn up heat to medium-high and allow the sugar to caramelize.
  3. Meanwhile, combine the cheese, salt and seasonings in a large bowl. When the onion mixture is ready, add it to the bowl, too. Using a spatula, mix everything together until a uniform mixture forms.
  4. Fill shells with a heaping amount of filling. Garnish the top with asparagus tips or chopped fresh herbs, such as chives, parsley or dill. Bake in preheated oven for 15 to 20 minutes. Remove and allow the tarts to cool slightly before serving.

NOTE: These tarts are great for freezing. Place the prepared tarts on a baking sheet and place in the freezer. To bake frozen tarts, preheat oven to 375F and bake until piping hot, about 20 to 25 minutes.

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Olga Garicichina

Russian Time Magazine Assistant Editor Editor@RussianAmericanMedia.com

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