Vanuatu

 Welcome to Vanuatu!  The pictures of this country look amazing...and hot...It looks incredible.  Vanuatu is located in the South Pacific, and is a country made of 83 different islands.  There is a lot of volcanic activity in these islands, great snorkeling, and what looks to be a relaxing destination.  According to Google, the population of Vanuatu is 327,777 people and the capital is Port Vila.  Their national dish is...

 

 

Lap Lap!

Lap Lap is a meal that is made in banana leaves and steamed.  It has many different types (chicken, veggie, fish, etc) and is full of veggies.  To go with the lap lap, I made coconut sweet potato soup with spicy shrimp and mango ice cream. We invited some Fantastic Friends for a meal, and had a great time.  Here's what I did:

LAP LAP

Lap Lap 

2 large banana leaves
3 cups coconut milk

2 cassava roots, peeled and grated

2 taro roots, peeled and grated
4 plantains, peeled and grated
Salt to taste

2 C spinach

 

Chicken

1 large banana leaf 

8 chicken thighs
Juice of 1 lime
Avocado oil
1/2 tsp turmeric
1.5 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp cardamom seeds
1 jalapeño
2 cloves garlic

Sauce

5 cloves garlic
2 tbsp thinly sliced ginger
Juice and zest of 2 small limes
1 tbsp flour
200 ml coconut milk
2 spring onion, finely sliced
Salt & pepper

1. Preheat oven to 356 F.
2. Lay one banana leaf in a casserole dish.
3. Cover banana leaf and casserole dish with grated cassava root, taro root, and plantains (keep them in separate piles) and pour 100ml of coconut milk over the piles. 
4. Season heavily with salt and pepper. 
5. Place the spinach on top of the cassava, taro and plantains.
6. Pour 100ml of coconut milk over everything again, and cover with another banana leaf and cover with foil.
7. Place chicken pieces in a large bowl.
8. Grind spices in a mortar & pestle then add chili and garlic and grind together to form paste.
9. Add lime juice and oil to the paste then pour over and coat chicken pieces completely (I had to use my hands to mix the chicken and the marinade).
10. Place chicken in a roasting dish, on top of a banana leaf.
11. Put both the lap lap and chicken in the oven to roast for 40 minutes. 
12. After 40 minutes remove the foil and top banana leaf off the lap lap and roast for a further 20 minutes.
13. Remove the chicken when it is cooked through.
14. To make the sauce, place a tablespoon of oil in a pan with the ginger and garlic over a low heat.
15. Cook for several minutes then add the flour to form a paste and cook for a few more minutes.
16. Add the coconut milk, lime juice and zest and spring onions and cook for 10 minutes over a low heat.
17. Season with salt and pepper.
18. To serve, dish up a little bit of everything, and put the sauce over the chicken.
19. Enjoy!

(Source: Lap Lap and Lap Lap)

 

COCONUT SWEET POTATO SOUP WITH SPICY SHRIMP

Spice Mix
1 1/2 tsp cumin
1 1/2 tsp coriander
3/4 tsp ground ginger
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper

For The Soup
1 tsp avocado oil
1 onion, peeled and finely chopped
6 C chicken broth

3 lbs sweet potatoes, peeled and cubed

13 1/2-ounce can unsweetened coconut milk
2 tbsp fresh lime juice
1 tsp kosher salt
1/4 tsp cayenne pepper
Salt and pepper, to taste

Fresh spinach, for garnish

1 1/2 lb shrimp

1. Mix spices in a small bowl and set aside.
2. Heat oil in a pot over medium heat. 
3. Cook onions, stirring occasionally, for 5 minutes or until translucent. 
4. Add sweet potatoes and broth, bring to a boil and then lower the heat to a simmer. 
5. Simmer, partially covered, for 15 minutes, until potatoes are tender.
6. Puree the soup using an immersion blender. 
7. Once the soup is pureed and in the pot, add the coconut milk, lime juice, salt and cayenne. 
8. Stir to combine. 
9. Season with salt and pepper, to taste. 
10. Set aside, covered, while you cook the shrimp.
11. Put shrimp in a mixing bowl, pour the spice on top and toss to coat. 
12. Skewer the shrimp on to kabobs.
13. Grill over high heat for 2 minutes per side.
14. Heat the soup gently, if need be, until it's hot. 
15. Ladle soup into shallow bowls. 
16. Place 3-4 shrimp in each bowl and add a small pile of shredded spinach to the center of each bowl. 
17. Serve hot and enjoy!

(Source: Coconut Sweet Potato Soup with Spicy Shrimp) 

 

MANGO ICE CREAM

2 C mango pulp

6 oz mango, diced

1 1/2 C sugar

1 C milk

1 1/2 C evaporated milk

4 eggs

3 tbsp lime juice

1. Place the mixing drum of your ice cream maker in the freezer until ready to make the ice cream. 
2. In a mixing bowl, combine the eggs and sugar, and beat until light and fluffy.
3. Add milk, evaporated milk, and lime juice until well combined.
4. Slowly fold in the mango pulp and diced mango. 
5. Refrigerate overnight.
6. About 40 minutes before you are ready for your ice cream, put the ice cream mixture into the frozen drum of the ice cream maker.
7. Follow the instructions for your ice cream maker and make the ice cream.
8. Enjoy!

 (Source: Mango Ice Cream)

 

The verdict?  This meal was OK.  I had higher hopes for it.  The lap lap was very bland - we found ourselves salting it quite a bit.  We also found that parts of it were cooked very well and had a lot of flavor from the coconut milk, and other parts of it were very dry.  I think If I were to make it again, I would add more coconut milk.  The chicken was interesting.  Again, it didn't really have very much flavor.  The sauce on the chicken didn't seem to fit.  I wouldn't bother making the sauce.  The soup was very good, but eating it on a warm day seemed wrong.  It had really good flavor!  The shrimp was spicy, but fit really nicely with the coconut and sweet potato flavors.  The ice cream was very good.  I think in the future, having a creamy mango ice cream would be better than the pulp and diced mangoes that make it a very chunky ice cream, but the flavors were very good.

 

      

 

 

ME

Taste of Lap Lap (1 is terrible, 10 is amazing): 4

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

HANDSOME HUSBAND

Taste of Lap Lap (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

ME

Taste of Coconut Sweet Potato Soup with Spicy Shrimp (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 3

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Coconut Sweet Potato Soup with Spicy Shrimp (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 2

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

ME

Taste of Mango Ice Cream (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Mango Ice Cream (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

Stay tuned for Senegal, our next country!

 

 

New Zealand

 Welcome to New Zealand!  I was talking to my Amazing Aunt and she suggested New Zealand as the next country.  I'm glad she did!  This is a bucket-list country, for sure.  The pictures look incredible, and who doesn't love the accents?!  From the pictures I have seen, the mountains remind me of those in Alaska.  Some day, I hope to visit!  According to Google, the population of New Zealand is 5.3 million people and the capital is Wellington.  Their national dish is...

 

 

None!

That's right: another country without a national dish!  Since there was not official national dish, I looked for popular meals, and one of the ones I found over and over was meat pie.  Sounded interesting, so we gave that a try.  To go with the meat pie, we made melting moments, which apparently are popular around Christmas.  We also made Hokey Pokey candy.  I had two of my Courageous Coworkers over for dinner as well, and we all ventured to the cuisine to New Zealand.  Here's what I did:

 MEAT PIE

1 tbsp of avocado oil
1 onion, finely chopped
1 lb ground beef
1 tbsp cornstarch
3/4 C beef stock
1/8 C tomato paste
1 tbsp Worcestershire sauce
1 tsp vegetable bullion 
2 gluten free pie crust sheets (I made my own)
1 egg, beaten

Ketchup, for serving 

1. Heat the oil in a saucepan over medium-high heat. 
2. Add the onion and fry for 3-4 minutes or until soft and translucent.
3. Add ground beef and cook until browned.
4. Combine cornstarch and 1 tablespoon of beef stock and stir well. Set aside.
5. Add remaining beef stock, Worcestershire sauce, tomato paste and vegetable bullion to beef. 
6. Stir well to combine. 
7. Add cornstarch mixture to the meat mixture and bring to a boil. 
8. Reduce heat to low and simmer for 10 minutes or until thick. 
9. Remove from heat.
10. Preheat oven to 428 degrees.
11. Use one of the pie sheets and line a pie dish, making sure to leave a little around the edges to attach the top pie sheet to.
12. Fill the pie with meat mixture and brush rim with water.
13. Place pie top over meat. Use a fork to press edge to seal, and trim edge if necessary. 
14. Brush top with egg.
15. Place pies on to a baking tray and bake for 20 minutes or until golden. 
16. Serve with ketchup and enjoy!

(Source: Meat Pie)

MELTING MOMENTS

For the cookies
14 tbsp butter, softened
1/2 C powdered sugar
1 C gluten free flour

1 tsp xanthan gum
1 C cornstarch
1/2 tsp ground ginger

For the lemon cream
4 tbsp butter, softened
2 tsp lemon zest

1 C powdered sugar
1 tbsp lemon juice

1. Preheat oven to 350 F.
2. Sift the flour, xanthan gum, cornstarch, and ground ginger together.
3. In the bowl of a stand mixer, beat the butter and powdered sugar until the mixture is light and fluffy.
4. Add the sifted flour mixture to the butter and powdered sugar.
5. Knead quickly until forming a homogeneous mixture.
6. Divide the dough into 24 equal pieces and roll them.
7. Place them, well spaced, on a baking sheet lined with parchment paper.
8. Gently press each ball with a fork to flatten them slightly.
9. Bake for 15 to 20 minutes. The top of the cookies should be pale, but the bottom should be lightly golden.
10. Let stand on the baking sheet for 10 minutes before transferring them to a baking rack to cool them completely and stuff them.
11. Beat together the butter, lemon zest and powdered sugar.
12. Add the lemon juice to give it a spreadable consistency.
13. Spread this cream on half of the cooled cookies.
14. Cover each cookie coated with cream with a remaining cookie.
15. Enjoy!

 (Source: Melting Moments)

HOKEY POKEY

10 tbsp sugar

4 tbsp golden syrup

2 tsp baking soda

1. Grease a plate or pie dish.
2. Heat the sugar and golden syrup in a medium-sized pot at a medium-low temperature.  
3. Stir constantly with a wooden spoon or a whisk until the sugar has melted.
4. Simmer on a medium-low heat for 5 minutes, stirring continuously, until it turns a golden amber color (until it reaches 293 F). 
5. Take the pot off the heat and immediately add the baking soda.  Stir madly and watch it foam up.
6. Immediately pour it on to the greased plate/dish and leave it to become cold and set.
7. Break apart and enjoy!

(Source: Hokey Pokey) 

The verdict?  The meat pie was VERY good.  We really enjoyed this.  It was very similar to a shepherds pie, but the flavors were wonderful.  The pie crust was delicious as well.  We will be making this again for dinner...  I was surprised at how well I liked the ketchup on the meat pie.  I am not a fan of ketchup at all, but it really added a nice sweetness to this meal. We also really enjoyed the melting moments.  The cookie part was a little dry, but the filling was so delicious and together just melted in your mouth.  These were also pretty easy to make, so they could become a fun cookie to do when you need something quick.  We were not a fan of the Hokey Pokey.  This tasted like burnt sugar.  It was pretty funny making it though - it made quite the mess!  The good thing is, it was pretty easy to clean up.  I wouldn't recommend that dessert...But overall, we really enjoyed New Zealand!

        

      

 

ME

Taste of Meat Pie (1 is terrible, 10 is amazing): 9

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

 

HANDSOME HUSBAND

Taste of Meat Pie (1 is terrible, 10 is amazing): 8

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

ME

Taste of Melting Moments (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Melting Moments(1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

ME

Taste of Hokey Pokey (1 is terrible, 10 is amazing): 2

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 2

 

HANDSOME HUSBAND

Taste of Hokey Pokey (1 is terrible, 10 is amazing): 3

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 3

 

We're making our way through all the countries!  Join us next time in Ghana! 

 

 

Croatia

 Welcome to Croatia!  If I were honest, I didn't know where exactly this country was.  I've heard about it, but couldn't tell you where on a map it was.  But when I saw pictures, I told Handsome Husband that we needed to visit.  It looks STUNNING.  Some fun facts about Croatia: the necktie was invented there, Dalmatian dogs are said to have originated there, Nikola Tesla was Croatian, and they have a literacy rate of over 99%!  According to Google, the population is 3.8 million people and the capital is Zagreb.  Their national dish is...

 

 

None!

That's right, they don't have a national dish.  Which means, I got to research different recipes that they are known for.  So I found Pasticada, which is a braised beef, served on gnocchi.  To go with that, we made Cheese Strukli, which is like a white cheese lasagna, and a cherry strudel for dessert.  Sounded like a full meal!  The problem was the gluten free filo dough for the strudel.  Read on to find out what I did about that.

PASTICADA

3 lb pot roast
6 garlic cloves, sliced
Red wine to cover the meat

Apple cider vinegar - 2 tbsp per cup of wine
1/4 C avocado oil
1 tbsp bacon fat
3 tbsp cornstarch
2 onions, quartered
3 carrots, cut into 2-inch pieces
1 celery root, peeled and quartered
1 parsnip, halved lengthwise and cut into 2-inch lengths
1 cup beef broth
2 bay leaves
2 tbsp tomato paste
1/3 C sweet dessert wine
1/2 C red dry wine

1/2 tsp ground cloves
1/2 tsp ground allspice
6 prunes
4 dried figs, cut in half
4 dried Medjool dates, pitted
1 lemon, cut into slices
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 tsp freshly grated nutmeg
2 tbsp Dijon mustard 
1 tbsp balsamic vinegar
2 tsp apple cider vinegar
Arrowroot slurry (for thickening, if desired)
1 lb gluten free gnocchi

Salt and pepper, to taste

1. Pierce the meat with the sharp point of a knife.  
2. Place the sliced garlic in the bottom of the Zip-Loc bag.  
3. Combine enough red wine and vinegar using the ratio of 2 tablespoons vinegar per cup of red wine to cover the roast.  
4. Pour the wine/vinegar mixture over the meat.  
5. Seal the bag, pressing out as much air as possible.  The wine/vinegar should cover the meat.  
6. Place the sealed bag in the fridge for at least 8 hours or up to 48 hours. 
7. The next day, remove the meat from the wine/vinegar; pat dry.  
8. Fish the garlic slices out of the marinade and reserve.  Discard the marinade.
9. Heat a Dutch oven over medium heat.  
10. Add the bacon fat and olive oil to the Dutch oven.
11. Add the meat to the hot fat and do not move the meat for at least 2 minutes to allow it to brown.  
12. Using a tongs, turn the meat and let it brown, not moving the meat for 1-2 minutes.  
13. Remove the meat from the pot; set aside on a plate with an edge.
14. Add the onions, reserved garlic, ground cloves and allspice to the pot and saute for a few minutes. 
15. Return the meat to the pot and add broth and bay leaves.  Simmer for about 6 to 8 minutes.
16. Stir the tomato paste into the dessert wine.  
17. Add tomato paste and dessert wine, along with the red wine and the dried fruit, to the Dutch oven.  
18. Simmer for one hour and then add the carrots, celery, parsnip, lemon slices, rosemary and thyme sprigs.  
19. Continue to simmer, covered, on LOW heat for 3 hours or until the meat is completely tender.  
20. About 10 minutes before the meat finishes cooking add the ground nutmeg.
21. When the meat is tender, remove it to a plate and cut into 1/2-inch thick slices.  
22. Remove the sprigs of fresh herbs.  
23. Whisk in enough arrowroot slurry to thicken the mixture.  
24. Remove the pan from the heat source and stir in the mustard and the balsamic vinegar into the sauce.  
25. Taste and add salt and pepper, if needed.
26. Serve with potato gnocchi and enjoy!

(Source:  Pasticada)

CHEESE STRUKLI

Gluten free lasagna noodles, uncooked

2 eggs
12 oz cottage cheese
3/4 C sour cream
5 oz white cheddar cheese, shredded and divided, more for topping
1/2 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp ground nutmeg
3/4 C half-and-half
Salt and pepper, to taste

1. Preheat the oven to 400 degrees F and grease an 8x8 baking dish. 
2. In a bowl, mix the cottage cheese, sour cream, shredded cheese, eggs, thyme, garlic powder, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon ground pepper together.
3. Line the bottom of the baking dish with a layer of lasagna noodles.
4. Spread one-quarter of the cheese mixture over the noodles.
5. Repeat with the remaining lasagna noodles and cheese mixture (I made 4 layers). 
6. Pour half-and-half over the top and sprinkle on the remaining shredded cheese.
7. Bake for 45-50 minutes, until the tops are puffy and golden, even in the center of the pan. 
8. Cut and serve!

(Source: Cheese Strukli) 

CHERRY STRUDEL

28 oz sour cherries
1 package rice paper wraps
2 tsp cinnamon
Splash of vanilla 

7 g sugar
150 g brown sugar
25 g gluten free breadcrumbs
75 ml oil
75 ml milk
Powdered sugar, for dusting

1. Preheat oven to 356 degrees (can you tell yet that this recipe was converted from the metric system???) and line a rimmed baking tray with parchment paper. 
2. Place cherries in a bowl and add the vanilla, sugar, brown sugar and cinnamon and carefully mix.
3. In a pie dish, mix oil and milk and soak the rice paper wrappers, one at a time, until soft and pliable.
4. Sprinkle breadcrumbs over the mixture on the rice paper wrapper, then add the cherries.
5. Roll the rice paper wrapper and cherry mixture like a burrito, and place on the baking tray.
6. Bake for 30 minutes, until slightly crispy.
7. Once ready let it cool and sprinkle with powdered sugar on top.
8. Enjoy!

(Source: Cherry Strudel) 

The verdict?  This was an interesting one.  The Pasticada was nothing special.  It had a sweet taste to it, and it tasted just fine, but there was nothing special about it.  This surprised us, because of all the ingredients that were in the dish.  It was also weird on the gnocchi.  I would recommend eating it with mashed potatoes - I think that would be much tastier.  The Cheese Strukli was delicious.  It was a little dry, but tasted so good.  We think it would be good with some Italian sausage or some kind of meat.  This was, by far, our favorite part of the meal.  The cherry strudels were not great.  Part of that was using rice paper wrappers.  I had read that this was a good substitute for filo dough, but it was disappointing.  The wrappers didn't crisp up and it wasn't flaky like filo dough should be.  The breadcrumbs in the strudel were weird as well.  I wouldn't recommend making this one.

           

ME

Taste of Pasticada (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Pasticada (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

ME

Taste of Cheese Strukli (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Cheese Strukli (1 is terrible, 10 is amazing): 7 

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

ME

Taste of Cherry Strudel (1 is terrible, 10 is amazing): 4

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Cherry Strudel (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

Another one down!  Join us next time in New Zealand! 

 

 

Russia

 Welcome to Russia!  This is a country that is fascinating to me, but scares me too.  I've always been taught that Russia is a scary country, and yet the pictures I see are beautiful  The onion-dome buildings, mountains, hilarious videos on YouTube.  Patricia Polacco, one of my favorite children's authors, wrote and illustrated some of my favorite kids' books - many of them took place in Russia.  The story of Anastasia is one that has always interested me, which takes place in Russia too.  Even so, I don't think I would like to visit.  Maybe someday that will change.  According to Google, the population of Russia is 143.8 million people and the capital is Moscow.  Their national dish is...

 

Pelmeni!

It is also said that their national dish is Shchi as well.  So, in order to try both, we did two evenings of Russian food!  Pelmeni is a meat dumpling, and shchi is a cabbage soup.  To go with each of these meals, we made a Russian honey cake and Russian Apple Cake Sharlotka.  It was a lot of prep, a lot of work, and a lot of good food!  Here's what I did:

PELMENI

Dumpling

1 C cottage cheese

1/2 C milk

2 eggs

2 tbsp oil

1 C brown rice flour

1/2 C cornstarch

1/2 C tapioca starch

4 tbsp potato starch

2 tbsp sweet rice flour

2 tsp xanthan gum

1 tsp salt

 

Meat filling

1 lb ground pork
1/2 lb ground chicken
1 onion, grated
2 garlic cloves, minced
1 1/2 tsp salt

1/4 tsp ground black pepper
1 tsp vinegar
1 tbsp water
3 tbsp dill, chopped

 

Cooking

Salted water

2 bay leaves 

Butter, melted

 

Serving

Curry powder

Sour cream

Minced dill

Siracha sauce

1. In a blender, add cottage cheese, egg, milk, and oil and blend until completely smooth.
2. Place dry ingredients in the bowl of a stand mixer fitted with a paddle and mix.
3. With the stand mixer on low, slowly add the wet ingredients until dough has come together (it will be VERY sticky).
4. Lay out a piece of plastic wrap on the counter, and lightly dust with some brown rice flour.
   
5. Roll a piece of dough into the size of a golf ball and place on the plastic wrap.
6. Fold the plastic wrap over the dough and roll it out as thin as you can while still being able to take it off the plastic wrap. 
7. Remove the top layer of plastic wrap and spoon about 1-2 tsp of the meat filling onto half of the rolled out dough.
8. Wet the outside edges of the dough around the filling and crimp the sides together to seal it.
9. Place on a pan that is lightly dusted with brown rice flour, and repeat until the dough and meat filling is gone.
10. Bring a large pot of salted water and bay leaves to a rolling boil.
11. Gently lower the pelmeni's into the water, a few at a time, and cook until floating (about 4-5 minutes).
12. Remove from the pot and place on a parchment paper-lined plate or pan, and drizzle with melted butter. 
13. Serve hot with a dollop of sour cream, curry powder, dill, and siracha.
14. Enjoy!

(Source: Pelmeni; Pelmeni; Pelmeni) 

RUSSIAN HONEY CAKE

Cake

70 g Unsalted Butter
2 tbsp honey
1 cup sugar
3 eggs
1 1/2 tsp baking soda
1 tsp vanilla extract
3 cups gluten free flour

 

Frosting

200 g Unsalted Butter
8 oz cream cheese room temperature
16 oz heavy whipping cream
12 oz dulce de leche

1. Bring a pot of water to boil and place a heat-safe bowl on top (this is called a "steam bath"). 
2. Place the butter, honey, and sugar inside the bowl and allow the mixture to melt.
3. In a separate bowl, beat the eggs with baking soda until smooth in consistency. 
4. Slowly, add the egg mixture into the honey mixture in the steam bath, continuing to stir as you combine. 
5. Cook the batter for about 30-40 minutes until the color deepens. 
6. Take the batter off the steam bath and add in the vanilla extract. 
7. Let the batter sit for 10 minutes. 
8. Add in the flour (the batter will be sticky and that's OK). 
9. Preheat the oven to 350°F and line a baking sheet with parchment paper. 
10. Flour a work surface generously to help you work with the sticky dough. 
11. Divide the dough into 12-14 equal-sized pieces.
12. Roll out each dough piece into a large round circle (you'll want it big enough so you can shape it into a perfect circle later). 
13. Roll the circle back onto the rolling pin and unroll it onto the lined baking sheet. 
14. Bake each cake layer for 5-7 minutes, or until golden brown. 
15. While one cake is baking, roll out another layer to speed up the process. 
16. Once the cake layer comes out of the oven, use a plate as a stencil to cut out a perfect circle. 
17. Repeat the process until all your cake layers are baked and cut out with a stencil. 
18. Save the cake trimmings for decorating. 
19. Allow all the cake layers to cool at room temperature in a single layer – do not stack them while they're hot! 
20. Whip the butter with the cream cheese and dulce de leche until smooth in consistency. 
21. Add in the heavy whipping cream and whip until you get stiff peaks.
22.  Frost a cake layer and stack another on top. 
23. Repeat the process until all the layers are stacked. 
24. Frost the outside of the cake with the remaining frosting. 
25. Shred the leftover cake pieces in a blender and use it to decorate the sides of the cake. 
26. Allow the cake to set in the fridge overnight. 
27. Before serving, allow the cake to sit at room temperature to develop the moisture. 
28. Slice and enjoy! 

(Source: Russian Honey Cake)

 

SHCHI

Beef Broth

1 lb stew meat
8 C water
1 onion, quartered
1 carrot, halved
1 stalk celery, halved
1 tsp black peppercorns

 

Shchi

2 large potatoes, diced
1 carrot, grated
1/3 C celery root, cut into small cubes
2 tbsp avocado oil
1 onion, finely minced

2 1/2 C sauerkraut
2 C green cabbage, shredded
4 tbsp tomato sauce
2 bay leaves
2 cloves garlic, through a press
Salt and pepper, to taste

Sour cream, for serving
Parsley, for serving

1. In a large stock pot add 8 cups of water along with stew meet. 
2. Bring the water to a boil and add all ingredients for stock.
3. Cook on a medium-low heat for 1 1/2 - 2 hours.
4. Discard the vegetables and transfer the meat to a plate. 
5. Sift the broth through a fine mash sieve and put it back on a stove.
6. Add diced potatoes to a pot with a broth and cook for 10 minutes. 
7. Add carrot and celery root and cook for another 10 minutes.
8. Meanwhile, heat avocado oil in a large skillet and on a medium heat. 
9. Add onion and sauté for 5 minutes. 
10. Add sauerkraut, fresh cabbage, 3-4 tablespoon of tomato sauce, cover with a lid and sauté on a medium low heat stirring occasionally for 20 minutes. 
11. Add sautéed vegetables to a pot with potatoes and carrot, along with cubed meat, bay leaf, salt, pepper to taste and continue cooking on a medium heat for 5 minutes.
12. Turn off the heat, add garlic pushed through a garlic press and let the soup rest for at least 20-30 minutes.
13. Serve with a dollop of sour cream and a sprinkling of parsley.

(Source: Shchi) 

RUSSIAN APPLE CAKE SHARLOTKA

1 lb green apples, peeled and sliced, seeds removed
8 eggs
2 cups sugar
1 tsp vanilla
2 cups gluten free flour
Powdered sugar, for dusting

1. Preheat oven to 350 F.
   
2. Grease 9 inch. baking pan and line it with parchment paper. 
3. In a mixing bowl combine 8 eggs and 2 cups of sugar. 
4. Using stand mixer, whisk on high for about 10 minutes or until double in size and the batter is light color.
5. Whisk in vanilla and flour.
6. In a baking pan, lay out apple slices to cover the bottom of the pan. 
7. Then, pour in 1/3 of the batter to cover the apples. 
8. Lay out another layer of apple slices followed by batter; repeat one more time. Total of 3 apple layers. 
9. Bake for 1 - 1 1/2 hour or until toothpick comes out clean when inserted in the center of the Sharlotka cake. 
10. Let it setin the cake pan, then carefully remove it from the pan and dust it with powdered sugar. 
11. Cut a slice and enjoy!

 (Source:  Russian Apple Sharlotka Cake)

 

The verdict?  Buckle up...this will be long.  The pelmeni's were a pain in the rear end to make.  The dough was so incredibly sticky and was so difficult to make.  I have great memories of eating pelmeni's in Alaska when I lived there, so I knew what they should look like and taste like.  Let me tell you, they did NOT look correct - they were more the size of perogis (see Poland!).  That said, when they were finally made and finally eaten, they were so good.  Brought me right back to the wharf in Alaska!  They were so time consuming, but I ended the night very happy.  The Russian honey cake was interesting.  When I was making the cake, the layers were very crispy (they were supposed to be) and tasted like graham crackers.  The frosting broke, so it didn't look correct either.  I made it a day before eating it (the recipe said to do so!) and when we ate it, it tasted like a soggy graham cracker.  Surprisingly, though, it wasn't terrible.  We didn't end up keeping the leftovers...The shchi was interesting.  After letting it sit for 30 minutes, the soup wasn't hot, and so it tasted funky to me.  When I reheated it, it was much better.  The sour cream and parsley was really good on the soup as well.  It wasn't anything great, but wasn't terrible either.  The apple cake was very strange.  I think there were supposed to be three layers of apples, but all the apples sank to the bottom of the pan.  So it's a fluffy cake with a top layer of apples (I flipped the cake like an upside down cake).  The cake wasn't super sweet at all, and didn't have much flavor, so the powder sugar really helped.  Overall, Russia was good, but not great.  Except for the pelmeni...I did love those...

 

        

 

      

 

ME

Taste of Pelmeni (1 is terrible, 10 is amazing): 9

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Pelmeni (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

ME

Taste of Russian Honey Cake (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Russian Honey Cake (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

ME

Taste of Shchi (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Shchi (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

ME

Taste of Russian Apple Cake Sharlotka (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

HANDSOME HUSBAND

Taste of Russian Apple Cake Sharlotka (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

Another one down!  The map is filling in!  Join us next time in Guinea-Bissau!