1001 SW Bradbury Wy\, Bend\, OR 97702
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1001 SW Bradbury Wy\, Bend\, OR 97702
;X-APPLE-RADIUS=10;X-TITLE=Downtown Bend Library:geo:44.0572068,-121.31659 35 GEO:44.0572068;-121.3165935 DESCRIPTION:Learn the tips and tricks to making the perfect crepe. .\nhttp s://dpl.libnet.info/event/14059036 X-ALT-DESC;FMTTYPE=text/html:Registration is required. This eve nt is intended for teens 13-18 years old.
\nLearn to make n alysnyky\, a delicate paper-thin crepe filled with a soft\, creamy\, homem ade cheese filling. Nalysnyky \;translates literally to "as-thin-as-a- leaf". This is one of the most famous traditional Ukrainian desserts and d ear to Ukrainian cookbook author and Youtuber\, Halyna Artemenko's heart.& nbsp\; \;
\n"As tradition dictates\, I made the cheese entirely from scratch. Ukrainian cuisine is deeply rooted in natural\, wholesome in gredients&mdash\;fresh foods that are rich in flavor and highly nourishing . \; The cooking process is step-by-step\, just like much of Ukrainian cuisine! First\, the cheese is made\, then the crepes are prepared separa tely. Next\, the filling is mixed and wrapped inside the crepes\, and fina lly\, the nalysnyky are either pan-fried or baked with a little sugar and butter to develop a caramelized flavor. They are traditionally served with sour cream\, various jams\, or honey. \; This dessert is incredibly d elicious\, with the perfect balance of sweetness and a slight tang from th e authentic cheese made from fermented milk."
\nHalyna Artemenko\, o riginally Ukrainian\, left her country in 2022 because of war and is now l iving in Bend\, Oregon. "Cooking has been the biggest passion in my life s ince an early age. Having different \;professional \;experiences\, finally I turned it into my profession. I am the author of 5 culinary boo ks and the creator of a cooking Youtube channel with 600\,000 subscribers. My culinary expertise also extended to the cooking show on radio and loca l TV show. Additionally\, I've conducted culinary masterclasses at my cook ing school\, designed for amateur chefs with a passion for cooking. The pr oceeds from these classes were donated to charity. \; For two years\, I delved into the world of desserts as a private pastry chef for private c lients and local cafes. This experience was followed by a five-year commit ment to a sugar-free and refined-product-free diet\, which inspired me to create dietary recipes as well."
\n"I firmly believe that cooking tr anscends mere sustenance. It's an avenue to savor life\, forge people conn ections\, and embark on global journeys\, whether from the comfort of our kitchens or through the ambiance of a restaurant. Food serves as a window into diverse cultures\, daily routines\, historical contexts\, and ways of living. Given our intrinsic need for food daily\, it's imperative that wh at we consume is not just nutritious but also delectably satisfying!"
\ nQuestions? Contact jennym @deschuteslibrary.org \;
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