THANKSGIVING… I like the way it sounds,…and even if this holiday has absolutely different idea behind it, it is just sounds right to thank for everything and everybody: for long days and short nights, for my family who tolerates me, for my kids who teach me how to live, for my friends and potential friends, for pain of unconditional love and comfort of mutual love, for sunshine of Central Asia and heavy rains of Saint-Petersburg, for beauty of Rome and unbeatable charm of Europe’s cobblestone streets , for American South with its’ hard to get accent and honey sweet attitude, for BBQ, for irises in earlier in spring in my Gramma’s garden, for Gin and Tonic, for Long Island Ice Tea, for Long Island itself, for NYC and Broadway, for good books which are already written and which are not written yet, for fresh coffee in the morning from clay Prague mug, for Turkmen carpets, for Italian language I never learnt, for Atlantic Ocean and cute Pacific seals, for San-Francisco’s everything, for Russian birches, fairy tales and New Year eves, for shortbread cookies, fresh seafood, for good old movies and classic theaters, for Russian churches, for glintwine on Christmas market, for poetry, for crepes with caviar, for green tea with mint, for Moscow metro, for mutt dogs with smart eyes, for Central Asian markets with mountains of watermelons and hills of bullheart tomatoes, for fried eggplants, for apple pies with melted vanilla ice cream on it, for smell of fresh cut grass, for my exhausting but inspiring nostalgia, for hopes, for all little and big things I deeply loved, or love, or may love in the future. Thank you!
As I mentioned in my previous post, Charlotka inspired me to do some research and find out more about its history and origins. As with any dish which became popular, there is always a question: who?why? when? Really, who did it at first place? When it happened? And why it is called Charlotka? Really-if it’s so Russian why it is not Alenka, or Mashka? Charlotta is not a Russian name and never was.
So, here are my findings I share with you: The idea Continue reading “Russian Charlotka on American Table (part two)”
I LOVE apple pies. Every time I order it in restaurant I try to guess the recipe and later to repeat it at home. That is why when I came to my friends’ house and happened to see a new issue of famous FOOD &WINE magazine at the table – it grabbed my attention immediately. I briefly scanned through until I saw a tasty picture of a yummy apple pie. Naturally, I skipped the introduction and began reading. The longer I read, the more surprised I was. I realized that I knew that pie, I knew this from the childhood, in fact I just did this pie a week ago… “Common-it sounds like Sharlotka! (Charlotka) “ – I said to myself with surprise. Only then, I read the introduction and, Yes!, it was our Russian Charlotka, a delicious Russian pie which is recommended by famous Chef, Matt Darko, in November issue as a great Thanksgiving recipe. Charlotka, which many Russians, well, let’s say, former Soviets, cook when they have no time. Charlotka , which you can make without almost anything, but sugar, flour, eggs and apples, (of course)…Charlotka-the first and simplest Russian apple pie girls often learn to cook .
The recipe is as simple as “one, two, three,” and many women from the former Soviet Union know this recipe by heart. However, just in case someone needs to refresh their memory, here are two trusted sources:
It’s always good to see that your old faithful friend finally got an official publicity and recognition it always deserved. I felt proud for Charlotka. Well, that is what I thought, but then I did a little research and find out some interesting info about this apple pie. I’ll share more in my next post, So far, Bon Appetite!!!