Baking Obsession

 Favorite dessert recipes and more

Category

Hors d’oeuvres

Chicken Liver Pâté with Red Wine-Poached Figs and Caramelized Spicy Walnuts

Since a long time ago this liver pâté recipe from an old issue of the Gourmet magazine has become a staple in our house. It makes a lot, but since it keeps so well and can be frozen I prefer… Continue reading →

Prosciutto Parmesan Puff Pastry Straws

These are perfect for an easy entertaining menu. The recipe itself is super-easy. The straws can be made in advance and frozen unbaked for up to a week, or just put in the fridge overnight before baking. You can shove… Continue reading →

Summer Grilling: Grilled Eggplant (my favorite way) with Goat Cheese, Fresh Basil, and Fire-toasted Bread

Finally, it seems like it’s summer here. Vancouver can’t ever brag about its early summer, but this year the cold and rainy spring seemed particularly lengthy. As soon as the weather permitted, and the tedious task of grill-cleaning was accomplished,… Continue reading →

Mushroom Onion Scones

These scones, as all perfect cream scones should be, are light and tender inside, crispy outside, and full of flavor throughout. I like making them in advance and freezing unbaked. I bake the scones close to serving time without defrosting,… Continue reading →

Pear Cranberry and Gorgonzola Turnovers

This is both a dessert and cheese course in one. Although my son declared they were the best when eaten with wild mushroom soup as a bread substitute. He’s got quite a taste for an 8-year old.

Artichoke Sun-Dried Tomato and Lots of Cheese Muffins

This recipe was born out of the need to utilize some leftover filling I used to stuff chicken breasts for our dinner. I also conveniently got rid of some Italian salami that was left on an antipasto platter after the… Continue reading →

Appetizers for New Year Party: Caramelized Walnut and Stilton “Brains” and Parmesan-stuffed Bacon-wrapped Dates

We’ve given up the russian tradition to celebrate New Year with a full-course dinner starting at midnight. Now our fancy dinner begins at a more appropriate hour, somewhere around 7PM, and later I serve little bites and nibbles. I thought… Continue reading →

Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade

I spotted this idea in Bon Appétit a couple of years ago and fell instantly in love. I’ve been making the marmalade regularly since then, as often as I lay my hands on organic blood oranges. Adapted from Bon Appétit.

Ham and Cheddar Pretzel Bites with Honey Jalapeño Mustard

As soon as I read the tantalizing description of these bites in the “Gourmet” I rushed into the kitchen to make them. And I am glad I did! The recipe is adapted from Edward Lee

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