This delicious raw homemade ice cream will astound you with its fragrant flavor. Raw honey, locally farmed free range raw eggs, wild blackberries and soaked and toasted walnuts make this treat utterly sin-free. Pure good good goodness.

Makes 2 quarts

• 8 raw egg yolks, free range
• 2 T arrowroot
• 1 t cardamom
• 1 1/2 c raw honey
• 2 c wild blackberries
• 1 c toasted walnuts, chopped
• 2 c raw milk
• 6 c raw cream

Method: Separate free range eggs. Be sure to use eggs from a trusted source, not industrial farmed eggs to avoid risk of salmonella (see comments below). Place the yolks in a bowl, add cardamom and arrowroot and whisk well to get rid of any lumps. Add raw honey and mix. Add remaining ingredients and place in ice-cream maker. Follow the instructions that come with your ice-cream maker.

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Smetana Sauce (sour cream)

• ½ c sour cream (smetana)
• 2 T butter
• 1 T flour
• ½ c beef or veg stock
• salt

Method: Make a roux of the butter, flour and salt. Add the stock gradually. Add the sour cream and mix well. Cook for about 5-10 minutes.

Sauce may be served with meats, vegetables or fish.

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Method: Mix cream cheese with a tablespoon of butter. Add flour, beaten eggs and ½ t of salt. Combine all ingredients until smooth and put mixture on a floured board.

Form into a flat strip about an inch thick. Cut into narrow slices and drop into boiling salted water.

Simmer until dumplings rise to the top. Do not cook too quickly or they may fall apart. Remove from water with slotted spoon. Serve with melted butter poured over them.

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Traditional Russian Orthodox Easter Cake

• 2 ½ lbs ricotta
• 1 c butter
• 1 c whipping cream
• 2 eggs
• 1 ½ c fine sugar
• 1 c glazed fruit
• 1 c golden raisins
• ½ c blanched almonds
• 1 ½ t vanilla

Method: Have all ingredients room temperature. Break ricotta into small pieces. Add alternately butter and heavy cream to cheese and beat with a wooden spoon until soft and smooth.

Beat together eggs and sugar until very light. Add to cheese mixture gradually and beat until smooth. Beat in vanilla. Add all but ¼ c glazed fruit and ¼ c raisins which will be used for decoration later.

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I was taught this recipe by Bo Htein, who was taught how to cook by his paralyzed mother when he was a kid growing up in Myanmar.

serves 4

• 1/2 c yogurt
• 1/4 c honey
• 1 clove garlic, minced
• 4 chicken legs
• salt and pepper

Method: Mix together the yogurt, honey, garlic and chicken. Allow to marinate overnight. Bake or grill, sprinkling with salt and pepper as they cook.

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