Bulgarian Orehovki- Little Pecan Cookies
These cookies are typically made in Bulgaria around Christmas. Very easy to make and yet so decadent. Very little sugar is used in this recipe so you can truly appreciate the pecan flavor.
Banitsa With White Cheese (Bulgarian Banitsa With Phyllo Pastry)
Banitsa is a traditional Bulgarian meal and has very special place on the table on all traditional holidays. It can be done with different fillings like spinach, leaks, minced meat and other fillings; one thing is always the same – the phyllo pastry. Bantisa with white cheese is the most popular. It is served best with an extra bowl of plain yoghurt. It is my favorite breakfast. This recipe is my mom’s recipe and there are some small variances of the preparation in the different areas of the country. Some people use oil instead of butter (or margarine), some people do not use yoghurt but milk, some do not use milk and yoghurt at all, only eggs and white cheese. When we use only eggs and milk we call it milk banitsa.
Bolivian Corn Pudding
This is a traditional corn pudding, served at Christmastime in Bolivia. Maybe I’ll make it this year as part of our menu. The recipe comes from 365 Ways to Cook Vegetarian. The original recipe called for raisins, but I’ve omitted them.
Chocolate Shortbread Sandwiches
This is a very simple but fancy looking shortbread sandwich which is very versatile. You can make a bittersweet chocolate filling, or a white chocolate filling…heaps of options. Found this recipe in Donna Hay’s “dining” cookbook.
Quick and Easy French Cognac and Creme Fraiche Ice Cream
This is a really easy ice cream to whip up and one that I make every Christmas to go with the Christmas pudding and with my annual Rumtopf or Brandied Cherries and Apricots. You can make it in an ice cream maker if you have one, but as it is a non-custard base ice cream, it works just as well without an ice cream maker. It lasts for one month in the freezer and is a great addition to the summer dining table too!
