My way of cooling down without heating up the house this HOT SUMMER DAY.
Shrimp Spring Rolls with Avacado
Spring Rolls are refreshing, healthy and a great way to cool off. I've made these one time before and wrapping them isn't as easy as rolling a burrito. I made almond butter dipping sauce with the ingredients I had in the refrigerator and it came out really good.
Four Spring Roll Skins
Twelve pieces of Cooked Shrimp
One Tablespoon Thai Basil - chopped
One Tablespoon Mint - chopped
One Tablespoon Green Onion - chopped
1/4 Cup Diced Cucumbers - diced
Two Tablespoon Cilantro - chopped
1/2 Avocado- sliced
1/2 Cup Shredded Cabbage - sliced
Shred with a knife your vegetables and herbs and set in bowl. Stir to combine everything but the Avocado, slice and set this aside.
Fill a large bowl or pot with warm
water. Dip one wrapper into the warm water for 5 second to soften. Lay
wrapper flat on clean surface. Lay in the center 3-4 shrimp and sliced avocado. Using your shredded vegetables and herbs in bowl, top shrimp and avocado with about 1/4 cup of mixture leaving about 2
inches uncovered on each side. Fold uncovered sides inward, then
tightly roll the wrapper, beginning at the end. Repeat
with remaining ingredients and use however much you like, its your food and you need to enjoy it!
NOTE - You can use whatever you like depending on your taste. I prefer more avocado and cucumber in mine but I'm cooking for myself.
Shrimp Spring Rolls with Almond Butter Sauce
The Almond Butter Sauce:
1/2 Cup Almond Butter
One Tablespoon Warm Water
Two Tablespoons Sesame Dressing
Two Tablespoons Lemon Ginger Dressing
Almond Butter Sauce
Stir together is same bowl and let sit before making Spring Rolls.
Note: The remaining ingredients you can set aside and make a salad or use as a topping or side salad with your spring rolls and drizzle the Almond Butter sauce ontop.
Recipe by Chef Fenya of Russian Doll Bakery and Catering
THE FOOD WAS COLORFUL AND ENDLESS
It snowed in May and boy was it beautiful. Lucky to be inside with beautiful floor to ceiling windows with an amazing view and food!
Tray Passed Appetizer - Tomato Bruschetta
Cucumber Iced Water Display
Look at that amazing view
One of the best Birthday Parties we catered in May. We received so many compliments and told we had the best braised pork ever! When a party happens and we get smiles and compliments its one of the most rewarding things! Thank you to everyone who celebrated with us.
Catering services by Russian Doll Bakery and Catering
SWAN LAKE ESTATES, PALM DESERT CALIFORNIA
The wedding was perfect, the catered food, the open bar, the weather, the family and friends all together to celebrate!
Just a small-town girl and a city boy that finally took the leap. After 10 years of dating, 5 years of long
distance during graduate school and residency, and years of engagement
talk ... we were finally ready.
April 8, 2017
TRAY PASSED APPETIZER - SMOKED SALMON BLINI WITH GARDEN HERB CREAM CHEESE
TRAY PASSED APPETIZER - CREAM OF BORSCHT SHOOTERS
DOMESTIC AND EUROPEAN CHEESE PLATTER WITH DRIED FRUIT, NUTS, FRESH FRUITS IN SEASON, CRACKERS, SLICED PASTRAMI AND SALAMI
RUSSIAN FAMILY STYLE TABLE SETTING
BEEF AND STROGANOFF
STAFF SET UP
FAMILY STYLE TAKES ALOT OF PLATES AND WE NEED LOTS OF COUNTER SPACE
THEY DID IT
RUSSIAN HOUSE SALAD WITH SLICED OLIVES , PICKLED PURPLE ONION, CUCUMBERS, TOMATOES WITH LEMON AND OLIVE OIL DRESSING
WEDDING CUPCAKES DISPLAY
CATERING AND BAKING ALL DONE BY RUSSIAN DOLL BAKERY AND CATERING
Hello, Russian Doll readers! I'm so excited to share this sweet Paris in Pink bridal champagne brunch planned by loving friends Jeannene Kelly and Debbie Abel. They both designed and decorated Eiffel Towers and pink roses as centerpieces at Riverside Art Museum garden-like atrium. What's a brunch without champagne, beautiful linens and the personal touch of French inspired brunch entree's and dessert's by Russian Doll Bakery and Catering. Take a peak and be inspired my some Paris themed bridal shower inspiration!
From start to finish this was a romantic and intimate event with close friends and family. We know she loved the color pink that is also included in her upcoming wedding. To keep it light and fresh the menu prepared by Chef Fenya was goat cheese and sun-dried tomato quiche with a pomegranate vinaigrette salad dressing with freshly baked croissants. Paris themed bridal shower cant go without French macarons, crepes, petit fours and ruffled cakes. It was a beautiful day to celebrate this bride to be!
FIVE EASY STEPS
Here are five easy steps for any aspiring chef who wants to create delicious, fresh tasting dressings at home. Since I have always easily made my own gourmet dressings, I forget that not everyone realizes just how easy it really is!
Buying local and fresh to make your own custom creations beats buying a bottle from the store any day; the best part is that you can change the recipe to your taste, using what’s available in your own backyard or at local farmer's markets--fresh herbs and flavored olive oils and balsamic always delight the senses! You can also adjust the recipe to make more or less dressing, depending on the amount you need.
1. COLLECT ALL YOUR INGREDIENTS
2. PLACE VINEGAR OR FLAVORED VINEGAR IN BOWL
3. SLOWLY WHISK EXTRA-VIRGIN OLIVE OIL IN BOWL, OR USE FLAVORED OLIVE OIL
(TIP: WHEN YOU WHISK THE INGREDIENTS TOGETHER AND THE BOWLS START TO SPIN, PLACE A DISH TOWEL UNDERNEATH THE BOWL TO SECURE IT FROM SPINNING)
4. ADD YOUR HERBS, SALT, PEPPER AND GARLIC (ZESTED)
5. BLEND WELL
(TIP- YOU CAN ALWAYS USE A MASON JAR AND SHAKE IT CONTINUOUSLY FOR 1 MINUTE AND STORE IN YOUR REFRIGERATOR)
FRESH HERBS IN SEASON (tarragon, basil, thyme, sage, parsley, oregano or marjoram )
DICED GREEN ONION
EDIBLE FLOWER PETALS (rosemary flowers, lavender, dianthus, pansies or squash flowers)
LEMON OR ORANGE ZEST
½ C. BALSAMIC VINEGAR
PINCH OF SALT AND PEPPER
1 GLOVE OF GARLIC (ZESTED)
4 TABLESPOON OLIVE OIL
YOU DON’T HAVE TO USE DRESSING ON JUST SALAD; IT'S ALSO GREAT ON VEGETABLES OR POTATOES...MAKE A POTATO SALAD! BE CREATIVE AND LISTEN, AND YOUR FOOD WILL TO TALK TO YOU! ENJOY!
AN ELEGANT ENTREE MAKES ANY SUMMER COOK OUT COOL
Summer hot cooking tips feature outdoor BBQ for your desserts using watermelon.
Honey grilled watermelon salad is sweet and simple at the summer’s peak.
How to pick a good watermelon?
Visiting your local Farmers Market is the best choice, but a local supermarket is another alternative.
2 large slices of the watermelon must be cut into four triangles.
2 table spoons of olive oil
½ teaspoon salt
2 tablespoons of honey
1 pint of grape tomatoes, quartered
4 ounces of fresh mozzarella, cut in half or sliced
fresh basil leaves and balsamic glaze for drizzling
Preheat your grill to medium heat. Drizzle watermelon with olive oil and
season all sides with salt and pepper. Add splash of honey over each
watermelon and place them on the grill, grilling each side for about 2
minutes. Remove and add a little more honey if desired.
Assemble salads by placing two watermelon triangles on each plate, then cover with a few grape tomatoes, thin slices of mozzarella and basil leaves. Add some salt and pepper on top, then drizzle with balsamic glaze (can be purchased at your local grocery store or made at home!
SERVE AND ENJOY
Recipe by Russian Doll Bakery and Catering
We had the pleasure to cater a wedding using local organic ingredients this past weekend! We meet so many wonderful people at the bride and grooms wedding. Thank you to everyone who raved about the food a presentation at the private winery estate in Temecula Ca. Everyone was dressed to the nines, so obviously the food had to match. Which you can see below Russian Doll Bakery and Catering did an amazing job.