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Delicious Romanian style Charlotte cake made with a layer of firm chocolate rum mousse, firm vanilla mousse with candied orange peel, candied pineapple, topped with fresh whipped cream.
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short bread cookie dough with chopped walnuts, vanilla, lemon zest and coated in confectionery sugar
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Diced veggies blanched in chicken stock (celery root, carrots, parsnips, potatoes, peas), eggs, pickles, shredded beef and chicken, mayo, salt and black pepper. Stolen from the French cuisine this "never-getting-old" salad is a must have for my Romanian friends on all holidays.
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Ground beef, ground chicken, a touch of ground lamb, rice, spices & herbs. Way different then Greek stuffed grape leaves, once you have these you will never like others. Serve with plain yogurt, sour cream or a combination of both.
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Tripe soup a.k.a. hangover curing soup. Beef bones and beef tripe (cow's stomach lining) are boiled for 12 hours then finished with egg yolks, sour cream and spices. Right before serving you add fresh garlic & vinegar. You love it, or you hate it. There is no in between.
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Perfect for during lent, stuffed cabbage with rice, onions, carrots, mushrooms, fresh parsley and spices slow cooked in a light tomato broth. It is a 2 lb container, approximately 12 to 13 cabbage rolls.
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Open flame roasted eggplant, oil, salt, black pepper, red roasted peppers, raw red onions mixed well with a touch of mayo. Makes for a perfect dip, serves well with pita chips, hearty bread or toast.