hungarian one pot stew - gulyas
Use a heavy Dutch oven, heated on high heat for about five minutes on top of the range, Add the following per person:1 pound good beef, cut into cubes
2 large onions coarsely chopped
4 teaspoons paprika (hot or sweet, to taste - hot Hungarian is good)
2 ripe tomatoes, chopped
1 large green bell pepper, chopped
1 slice salt pork or bacon, chopped, sprinkled on topBrown meat in a little good olive oil. Add onions, tomatoes and pepper. Be careful not to burn. Add paprika and cover with bacon or salt pork squares, cover and simmer until the beef is tender and the vegetables have made their own gravy. Watch for the first 30 minutes, but just stir occasionally after that. Season with salt after cooking, if needed. Serve with crusty French bread or giant southern biscuits.
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braised buckwheat kernels - kasha
This grain is sometimes called groats.1 cup medium buckwheat kernels (kasha)
1 egg
2 1/2 cups boiling water
2 tablespoons butter or margarine
2 1/2 teaspoons instant beef bouillon
1/4 teaspoon salt
1/4 teaspoon pepperMix buckwheat kernels and egg cook in ungreased skillet over medium-high heat, stirring constantly, until kernels separate and brown.Stir in water, butter, bouillon, salt and pepper reduce heat. Cover and simmer until liquid is absorbed and buckwheat kernels are tender, about 5 minutes.Yields 6 servings.
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latvian gingerbread
1/3 cup molasses
1 cup brown sugar
3 tablespoons lard (it must be lard)
1/2 cup butter
1/3 cup honey
2 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/2 teaspoon coriander
2 eggs, slightly beaten
2 1/4 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powderCombine molasses, brown sugar, lard, butter and honey in a pot, heat until everything is melted together, but DO NOT SCORCH. If you do, the gingerbread wont hold together. Add the 2 1/2 coups flour and spices to the mixture. Let the mixture cool a bit. Add eggs, then let the mixture cool completely. Add the 2 1/4 cups flour (a little bit more if the dough is sticky when kneading), baking soda and baking powder. Knead until smooth and not sticky. Refrigerate overnight.Preheat the oven to 400 degrees F.Roll the dough out quite thin and press gingerbread shapes. Bake until just golden and lightly brown underneath, about 3 to 5 minutes, depending on your oven. Let cool, then remove from pan.
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polish cinnamon cake
12 tablespoons butter
1 cup granulated sugar
1 egg
3 teaspoons cinnamon
A grating of fresh nutmeg
1 1/2 cups all-purpose flour
1 1/2 cups whipping cream
1 teaspoon vanilla extractBeat the butter until it is soft and fluffy. Add 3/4 cup of the sugar and the egg and continue beating. Add 2 teaspoons of the cinnamon, the nutmeg and flour, and beat until well mixed. Spread about 1/3 of the batter on an ungreased baking sheet, forming a rectangle about 10 by 12 inches and bake in a preheated 400 degree F oven for 8 minutes, until lightly browned. Remove from the oven and allow to cool. Repeat two more times with the remaining batter.Whip the cream until stiff, and fold in the remaining 1/4 cup sugar, the remaining 1 teaspoon cinnamon and the vanilla extract. Spread a thin layer of whipped cream on one of the cakes, top with another cake, and repeat. Spread remaining whipped cream on the top and serve immediately.Serves 8 to 12.
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polish crepes - nalesniki
3 eggs
3/4 cup milk
2 tablespoons granulated sugar
1/2 teaspoon salt
6 to 8 tablespoons flourBeat eggs. Mix sugar, salt and flour well together and stir quickly into the eggs. Add milk and beat hard. Have ready one or more heavy six inch crepe pans, lightly buttered and well heated.Pour just enough batter into each to cover the bottom of the pan when it is tilted and swirled.Shake the crepes over the fire until they are slightly browned on the bottom and firm to the touch on top. Do not turn. Put them aside to cool. This may be done several hours before serving. This recipe makes 16 to 18 crepes.Apple Filling for Nalesniki
2 large tart apples
1/2 teaspoon cinnamon
4 tablespoons granulated sugar
1 teaspoon lemon juice
1/3 cup butter
1/3 cup sugar
1/3 cup bread crumbsCook apples with sugar, cinnamon and lemon juice. Mash apples slightly until it resembles course applesauce. Cool. Fill crepes and roll up. Place on buttered baking dish and brush well with melted butter. Mix sugar with bread crumbs and butter and sprinkle over top. Bake in 350 degree F oven for 20 minutes.Serves 4.
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polish easter bread - babka
2 cups flour
1/2 cup granulated sugar
1 package yeast
1/2 cup milk
1/2 cup butter
3 eggs (at room temperature)
1 can seedless raisinsMix 3/4 cup flour and yeast. combine milk and margarine in a saucepan only until WARM. Pour into bowl. Add remaining dry ingredients, and beat for 2 minutes in electric mixer.Add eggs 1 at a time and up to a 1/2 cup flour to make a thick batter. Beat for an additional 2 minutes. Cover and let rise until doubled.Stir in raisins and turn out into a 2-quart greased tube pan. Let rise uncovered for 30 minutes.Bake at 350 degrees F for 40 minutes. Before removing form pan and while still hot from oven, prick bread with a fork and pour Rum Syrup over the cake.Rum Syrup
1/2 cup brown sugar
1/3 cup water
1/4 cup rumBring all ingredients to a boil.
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traditional polish sweet bread - babka
This dessert, a cross between cake and sweet bread, is often baked for Easter.3 (1/4 ounce) packages active dry yeast
1 1/4 cups unsalted butter or margarine
6 eggs
3/4 cup warm water (110 degrees F)
2 egg yolks
1 tablespoon plus 1 cup granulated sugar
1 1/2 teaspoons salt
About 7 3/4 cups all-purpose flour
2 egg whites
1 1/2 cups milkTopping
1/4 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter, chilledGrease side and bottom of 2 (10-inch) tube pans. Prepare Topping set aside.In a shallow, medium bowl, dissolve yeast in warm water. Add 1 tablespoon sugar and 1/2 cup flour stir to combine. Cover let stand in a warm place 5 to 10 minutes until foamy.Heat milk and butter in a small saucepan until melted. Let stand until mixture cools to warm.In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy. Add cooled milk mixture, salt and yeast mixture. Beat until smooth. Gradually beat in 4 1/2 cups flour. Stir in enough remaining flour to make a soft dough. Turn out dough on a lightly floured surface. Knead dough into a soft, smooth dough. Divide dough in 1/2. Arrange 1 part dough in each greased pan. Cover with a damp cloth let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.Preheat oven to 350 degrees F.Lightly beat 2 egg whites in a small bowl until foamy. Brush beaten egg whites on top of dough. Evenly sprinkle Topping over dough. Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pans 3 to 4 minutes on racks.Turn out of pans cool completely on racks. Frost with confectioners’ sugar icing, if desired. Makes 2 (10-inch) cakes.ToppingIn a small bowl, combine sugar, flour and cinnamon. Using a pastry blender or 2 knives, cut in butter until mixture resembles crumbs.Confectioners’ Sugar Icing
2 egg whites
1 1/2 cups sifted confectioners’ sugar
1/2 teaspoon lemon juiceIn a medium bowl, beat egg whites until frothy. Gradually add confectioners’ sugar, beating constantly. Beat 10 minutes or until glossy.Add lemon juice beat 2 minutes or until icing stands up in soft peaks. Makes about 1 1/4 cups icing.Variation
Add food coloring or flavorings, such as 1 teaspoon sifted unsweetened cocoa powder or vanilla extract. Use a little more sugar if liquids are added.
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chilled czech blueberry soup - boruvkova polevka studena
3 cups blueberries
4 cups water
Pinch of salt
1 tablespoon granulated sugar
1 1/2 cups sour cream
6 tablespoons flour
1/4 teaspoon cinnamonBoil 2 cups of the blueberries in the water. Stir in salt, cinnamon and sugar. Remove from heat.Whip flour into the sour cream, then whip both into the hot liquid. When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir until thickened.Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator.When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls.
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csipetka - pinched noodles
You can drop csipetke into broth or soup for extra flavor and texture, or you can serve them alongside a main course with sauce or gravy, or you can use them in place of dumplings or noodles in almost any other recipe.1 cup flour
1/2 teaspoon salt
1 egg
1 tablespoon vegetable oilMix flour and salt add egg. Stir to make a stiff dough, sprinkling in a few drops of cold water if necessary. Knead until smooth. Let dough rest at least 30 minutes.Flatten dough a bit at a time between floured palms (or roll 1/8-inch-thick on a floured board) and pinch off pieces slightly smaller than a dime. Drop them into rapidly boiling salted water cook until tender, about 15 minutes. Drain and rinse csipetke stir them directly into stew or soup, if ready. Otherwise, turn them into a bowl, coat with oil, and set aside in a warm place until ready to use.
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czech goulash
1/4 cup shortening
2 cloves garlic, minced
1 1/2 pounds pork or beef, cubed
1 medium onion, chopped
1/4 teaspoon sweet or hot paprika
1/2 teaspoon caraway seeds (optional)
Salt and pepper, to taste
2 cups water
2 tablespoons flourIn a cast iron Dutch oven, sauté onion in shortening. Add garlic sauté until translucent. Add meat, onion, paprika, caraway seeds, salt and pepper. Brown well.Add 1/2 cup of the water simmer, covered, until meat is tender, about 1 hour.Sprinkle flour over drippings in the pan stir until brown. Add remaining water simmer 10 to 20 minutes.
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