I am sharing with you my family recipe. My gradma Julia uset to make it all the time and seems like it tastes just like hers.
Sauerkraut Lithuanian Tradition
Appetizers
Brie and Honeycomb pairing
Brie and honey pair well together because of their complementary flavors and textures.
Dill Pickle Mushroom Popcorn
Happy International Popcorn Day!
Escargot Toast
Let me to present you the escargot toast! Most delicious escargot dish I have ever had.
Spiced Pickled Shrimp
This recipe was inspired by the book “Charlston Receipts” from South Carolina. This book has so many intresting, new to me recipes. My sister in-law gifted me this book and I had tried few recipes. This pickled shrimp looked very intriguingly and I decided to share with You.
Baked Scallops with Prosciutto and Limoncello Crumbs
My another invention of one of my favorite seafood – scallops. It can be prepared a few hours in advance and kept refrigerated. I made those in baking sea scallop shells, but you can make it in ramekens as well.
Tuna Crudo with Sea Grapes
Have you heard about sea grapes? I just learned about it. It looks like grapes, pops in your mouth, tastes like a seaweed and compliments beautifully raw seafood dishes and salads.
Buttery Crab
Serve in small individual ramekins with your favorite crackers and champagne.
Goat Cheese Stuffed Zucchini Blossoms
Yes, It’s summertime, sun is shining and zucchinis are blooming. Not all of them were meant to become a zucchini. Only female flowers produce fruits. All parts of zucchini are absolutely edible. Some people remove pestle from the male flower before eating, I see no reason. Have done that and it does not taste any different, so I just skip that step. It pairs amazingly with a crisp glass of white wine like Sauvignon Blanc or Pinot Grigio. The batter is very light and crispy. I hope you’re gonna enjoy as much as we do!
Crispy Lentil Croquettes with Toasted Seeds and Cilantro – Avocado Aioli
Crispy, flavor party in your mouth croquettes could be served as an appetizer, snack or as a main dish with some salad on the side. Can be made a day in advance and kept refrigerated until ready to cook.