Estonian Sea-Buckthorn Sundae

Estonian Sea-Buckthorn Sundae

After the recent birch syrup pie, here’s a second serving of kefir ice cream with birch syrup — but in a totally different format, and with the very peculiar flavor of sea-buckthorn. Sea-buckthorn is an orange berry found throughout Europe and Asia, with an exceptionally high content of vitamin C and carotenes. While it’s sometimes used in […]

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Caucasian Plombir-Apricot-Baklava Sundae

I’m not the world’s biggest dessert eater, but lately I’ve been thinking about ice cream sundaes whenever I have a craving for sweets, probably because the excessive combination of ice cream, sauce, and crunchy bits is guaranteed to deliver the goods if only in terms of quantity and sugar. During a recent dinner at Alder, I finished […]

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Plombir, Russian Ice Cream

You might remember seeing plombir ice cream in some of my restaurant reviews, such as Mari Vanna and Ariana, and wondering what makes it different. Plombir takes its name from the French glace Plombières, a vanilla ice cream mixed with bits of candied fruits marinated in kirsch. However, it bears little resemblance to the original. As explained in Russian standard ГОСТ 31457-2012, […]

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The Chef, the Computer, and the Baltic Apple Pie

I usually don’t speak about my day job on this blog, mostly because it has nothing whatsoever to do with adventures in Eastern Bloc cuisine. Or rather, it didn’t until recently… About two years ago, a small team of researchers at IBM (including yours truly) started working on computational creativity. By winning on Jeopardy, IBM […]

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Prune and Chocolate Custard Tart

Here’s a recipe that should come in handy for the upcoming holidays. The idea for this dish stemmed from a popular dessert at family Thanksgiving dinners. The original was a plain chocolate custard tart, covered with whipped cream and cocoa powder. While most of the other desserts would be barely touched by the turkey-stuffed guests, the […]

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Nesselrode, Part 1: the Count, the Cook, and their Pudding

March 31, 1814. With the Austrian, Prussian, and Russian armies having defeated Napoleon at the Battle of Paris, the War of the Sixth Coalition is now over. Tsar Alexander I of Russia receives the key to the French capital from Talleyrand, and enters the city at the head of the army, cheered by the crowd. Talleyrand, master of political flip-flopping, started […]

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Dalmatian Fritters

Among other things, Hippocrene Books offers an unparalleled collection of  international cookbooks. Sure, the layout is rather dry (no pictures), and the titles aren’t updated very often, but where else can you find a Belarusian or Albanian cookbook? (Amateurish, self-published booklets written by US-based church people don’t count.) Liliana Pavicic’s and Gordana Pirker-Mosher’s The Best of […]

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