Latvian Hare Trio, Part 3: Hare Cheese, Onion Jam, Cornichons

This curious dish — which has very little to do with actual cheese — was actually what first motivated me to start my Latvian Hare Trio. The final result may look like a traditional pâté, but the preparation is quite different. Lesley Chamberlain’s Food and Cooking of Russia and Pokhlebkin’s Cookbook of the Soviet Peoples both contain fairly similar instructions: […]

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Blueberry Preserves

I’ve already posted a blueberry jam here a while back, but this recipe, adapted from Blue Ribbon Preserves, is also worth your time. And if you like picking your own berries, this is a great way to showcase the result of your efforts. (I picked mine at Fishkill Farms last summer.) Although I’m usually against the American […]

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Armenian Brandied Apricot Preserves

Related to my recent trip to Armenia, here’s a recipe for apricot preserves with a Caucasian twist. As you can see from the picture above, apricots are plentiful in Armenia. Why not combine them with some local brandy and honey? Young Armenian brandies may lack the subtlety to be enjoyed as digestifs, but they offer a robust […]

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Georgian Adventures, Part 2

Our trip to Kakheti started with an abandoned mountain road that our questionable map had identified as the shortest path to Telavi, the administrative center of the region. Despite lack of road signs, the fences blocking access, and the police officers mounting guard, we had now crossed the Gombori Pass, and drove through the village […]

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