We had the unfortune of some kind of bug infestation all summer long. Like starting May all the way till now.
For the life of me I could not figure out who in all of bug world left these crazy bite marks, that itched for 4 days and left a red welt for a month. My son was being bit the most, then me, then my baby, and my lucky husband, nothing.
Its a long long story, we called the exterminator twice with no success. I dusted the whole house with diatomaceous earth, cleaned like a mad woman, laundered the bed sheets and blankets so much that they are withered and worn out. Vacuumed to the point that we now need to replace it. We were sleeping in the living room floor for a couple weeks. It was a complete nightmare.
At first I thought it was bed bugs, then I noticed these black tiny bugs everywhere, so we thought it was fleas, from fleas to mites, from mites, to bed bugs again, and finally after months of reasearch on the internet and cleaning every screw on Eddie’s bed, I realized they were carpet beetles, swarming in our peaceful home from the outside. Eh. Now I just have to figure out how to get rid of them buggers.
So I’m really excited about fall and the weather cooling; means all those bugs are going to die off. (I hope) So to celebrate, I made these hvorost pastries. We used to call them hrystiki (crunchy) when we were growing up. Hvorost, though, is the proper name, which means birch wood. Like when your walking in the forest and your stepping on sticks, or the crunch when you step on the fallen leaves. Thats kinda how these guys feel in your mouth. Crunchy, but tasty and soft, and the powdered sugar gives it just the right amout of sweetness.
I made two batches using two different recipes given to me by two amazing cooks. First batch used egg yolks, and second batch used the whole egg. We all agreed the whole egg batch was the winner. We scarfed them down without the sugar, and they disappeared alot sooner. They were just the way I remembered them. And that’s no wonder since it was my mommas recipe
These were really popular in russian weddings. They would make a huge batch of hvorost in the shape of roses which I could just imagine looked amazing with sugar sprinkled on top. I have yet to master that skill. But for now, these will do.
- 4 large eggs
- 2.5 Tbsp sour cream
- 1/4 cup sugar
- 1/4 tsp salt
- 1/4 tsp aluminum free baking soda
- 2 3/4 cups all-purpose flour
Eggs sometimes come in different shapes and sizes, so make sure you have a cup total in eggs and sour cream, if not, minus or plus the sour cream.
Combine the eggs and sour cream in a large bowl and mix until combined, then add the sugar, salt and baking soda, and mix well until combined.Add the flour little at a time while mixing until it forms a soft and slightly sticky dough.Cut the dough in half, and cover the half you wont be using so it wont dry out.
Roll out the dough on a well floured surface as thin as you can make it. The thinner they are the more crunchier they will be.Cut into rectangular strips. It’s ok if they are not the same size, about 1 inch wide and 3 inches long.Make a small slit in the middle of the rectangle with a knife. Take the top part of the rectangle and pull it through and up the slit once or twice depending on the size of the rectangle.
Heat up oil in a saucepan or frying pan. Don’t do what I did and use a small one that only fit 4 Hvorosts. It will take a while. I used peanut oil and sunflower oil. Fry for up to a minute per side. When you drop them in, they will sink, then float and then expand. So try not to overcrowd them.Place on paper towel after frying to soak up the oil