It’s been a little too long since I posted a dessert recipe here on Russian Bites, which is unfortunate since I eat dessert daily. Actually more often than that! Growing up we ate a lot of chocolate and other candies but pastries and cakes were enjoyed less often, mostly on special occasions (not surprising, given that most of them are quite involved).
Luckily, with only four ingredients, this dessert of walnut stuffed prunes in a sweet sour cream cream comes together in a pinch (although it’s best to prepare the cream the night before serving). The recipe is also the perfect way to use up leftover cream from either the gorka or the black poodle cakes.
I find that walnuts have a bit of a bite and they are perfectly complemented by the plump sweet prunes and a cool sour cream cream. This combo is surprisingly addictive! I kept saying
I’m constantly inspired by the Please to the Table cookbook. It has amazing sounding recipes that feature many of the ingredients I fell in love with as a child. Like beets. I know that so many Americans hate beets with a passion but we had them quite often served in many different ways when I was a child so now they’re comfort food. The other day when I professed my love for beets and credited my childhood for it, my dad seemed surprised. “We didn’t have that many beets.” Maybe it wasn’t in everything that was served (like pickles… mmm, pickles) – maybe it was just enough that left me wanting more. Truly, though, I think this ingredients snuck into more dishes than my dad remembers… I can think of 4 off hand (and we had a pretty steady rotation of recipes so this is not 4 among hundreds) like borcht, okroshka, red cabbage and this beet salad with walnuts and prunes. This recipe is from the Please to the Table cookbook – I didn’t