Cool down with Avacado Shrimp Spring Rolls with Almond Butter Sauce

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. 

 INGREDIENTS:

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

 

 

BIG BEAR BIRTHDAY PARTY

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

Stuffed Mushrooms

Buffet Spread

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 

FAMILY STYLE CATERING RUSSIAN WEDDING RECEPTION

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

 

PARIS THEMED BRIDAL SHOWER WITH SHADES OF PINK

 

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! 

THE DECOR

THE FOOD

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!

Woman of the Inland Empire - Chef Fenya Konovaloff

January 2017 Inland Empire Magazine Issue

How to make the best vinaigrette at home

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.

FIVE STEPS

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)

VARIANTS:

FRESH HERBS IN SEASON (tarragon, basil, thyme, sage, parsley, oregano or marjoram )

ROASTED GARLIC

DICED GREEN ONION

EDIBLE FLOWER PETALS (rosemary flowers, lavender, dianthus,  pansies or squash flowers)

PARMESAN CHEESE

LEMON OR ORANGE ZEST

GOURMET MUSTARD

BASIC RECIPE:

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!

Riverside Caterer joins IDA Program - Press Release