tag:blogger.com,1999:blog-45552159469964698642024-03-02T12:29:23.848-05:00Polish Classic CookingLaura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.comBlogger181125tag:blogger.com,1999:blog-4555215946996469864.post-54631179459337565352023-04-05T11:33:00.003-04:002023-04-07T18:41:58.426-04:00<div class="separator" style="clear: both; text-align: center;"><br /></div><h1 style="clear: both; text-align: center;"><span style="font-size: x-large;"><b><i>Easter Celebrations In Years Past!</i></b></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJy_r9S52TDlIr9rckIs2Lo1EQpCzwZUjO1lnGWUqE-dndoBWM1W0Ma2u2Pt4iD5vWI_t57q3UH4KEXc0rDv0CJdcWTInsdtSsw--JZNaJ9TerzMUWtaICSkXD-CPe9ZDWcdA5teMv-rWYpMAY5ybvMOpJcOreATFAGDdfjB7x302yxqYi8ELjvdMsoQ/s380/easter-lily.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="285" data-original-width="380" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJy_r9S52TDlIr9rckIs2Lo1EQpCzwZUjO1lnGWUqE-dndoBWM1W0Ma2u2Pt4iD5vWI_t57q3UH4KEXc0rDv0CJdcWTInsdtSsw--JZNaJ9TerzMUWtaICSkXD-CPe9ZDWcdA5teMv-rWYpMAY5ybvMOpJcOreATFAGDdfjB7x302yxqYi8ELjvdMsoQ/w201-h151/easter-lily.jpg" width="201" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjxQUf_GTLUgLjB44qhKFROLlGQKAvjfugxASw47bTfNirEWcQQp9nIzwv1PJTwi5eeZi9mFZut3bEfjTd6U-IUaSltP4b-ILNDLkNS9gZoK1jICrh8HIwI3o_il3OZa8gvNvrl1s9ahlplNiFbvEkDaaPl2UtFThE9LavRMDkQNEkZE2p9zksZ5ImXw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="320" data-original-width="214" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjxQUf_GTLUgLjB44qhKFROLlGQKAvjfugxASw47bTfNirEWcQQp9nIzwv1PJTwi5eeZi9mFZut3bEfjTd6U-IUaSltP4b-ILNDLkNS9gZoK1jICrh8HIwI3o_il3OZa8gvNvrl1s9ahlplNiFbvEkDaaPl2UtFThE9LavRMDkQNEkZE2p9zksZ5ImXw" width="161" /></a></div><br /><br /><p></p><p>Easter is fast approaching and I am sure your plans for family gatherings are well underway. Your family may have dinner or brunch reservations as a way to celebrate without all the fuss of cooking a huge home dinner. Or you may be continuing a long standing tradition of a huge dinner at home with family and friends after a week of Easter and Lenten activities. The table will be set with the good china and crystal and beautiful flowers. There will, of course, be the bowl of dyed Easter eggs and a chocolate bunny or two. No matter how you choose to celebrate Easter it will certainly be different than when my Mother-in-law, Alina Zeranski, grew up in Poland. </p><p></p><p></p>In her cookbook, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTpe9I9jREBgrtNOhDsLkftUk_2Bwc5p7gYDO9GL5yuQ3XkfflT-P_1CvsKUUpGcpD94cXCTCWUocVh9Nbl6HZRspQ0Y6cq59Xo_vxtu9a9D7JNyoC4YIuomweDHQ0fTn8TPAyIOOJ_rWRU1K3MWlYGZqfX1KigqNc-JmXazcstK9aYOP2e_okMWhpA/s2484/The%20Art%20of%20Polish%20Cooking.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2484" data-original-width="1588" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTpe9I9jREBgrtNOhDsLkftUk_2Bwc5p7gYDO9GL5yuQ3XkfflT-P_1CvsKUUpGcpD94cXCTCWUocVh9Nbl6HZRspQ0Y6cq59Xo_vxtu9a9D7JNyoC4YIuomweDHQ0fTn8TPAyIOOJ_rWRU1K3MWlYGZqfX1KigqNc-JmXazcstK9aYOP2e_okMWhpA/w86-h133/The%20Art%20of%20Polish%20Cooking.JPG" width="86" /></a>THE ART OF POLISH COOKING, she lovingly wrote of her Easter customs and traditions. Here is some of what she wrote:<p></p><p>"Poland is predominantly a Catholic country, and Lent was always observed seriously. Two or three meatless days were a common practice. "</p><p>"The last week of Lent was dedicated to prayer, spring cleaning, and preparation of the biggest feast of the year-Easter Luncheon. With women so busy, and the whole household in a terrible turmoil, husbands loved to sneak our with friends to one of the numerous excellent Polish restaurants "for a little fish." But as the old saying goes "a fish loves to swim"; the opportunity was provided by washing it down with vodka."</p><p>"Polish children love Easter no less than Christmas, and by no means is it a smaller holiday. There is the tradition of visiting several churches on Good Friday. Each church presents a tomb with a figure of Jesus Christ lying among thousands of hyacinths and tulips. Canaries hidden in the greenery chirp their delicate songs. Little maids in white veils, boy scouts and soldiers keep guard at the tomb."</p><p>"Dinner on Good Friday consisted of just Herring with boiled potatoes or vegetable barley soup. The evening was spent in coloring eggs. In the Polish countryside, it was customary to decorate them with beautiful flowery designs."<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0EZOtZzWPYsDDXzAriQe5iZUBiLd3O8y3zLtUTv4WGR3FnwoClhfrmXXDFjfZG5gqZWoCpU8YgJSj-o5c7Z2dDcAEQxwtxVX7wrJQDzvVlnwab3PBIzTC03UrqiBGbGAHLNiHK4Dee-PNpum-vDq2d9ByIJxp2F99ikk65LSiTMSuHz2lYKuj17GuoQ/s828/easter%20eggs%20-%202.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="828" data-original-width="564" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0EZOtZzWPYsDDXzAriQe5iZUBiLd3O8y3zLtUTv4WGR3FnwoClhfrmXXDFjfZG5gqZWoCpU8YgJSj-o5c7Z2dDcAEQxwtxVX7wrJQDzvVlnwab3PBIzTC03UrqiBGbGAHLNiHK4Dee-PNpum-vDq2d9ByIJxp2F99ikk65LSiTMSuHz2lYKuj17GuoQ/w89-h131/easter%20eggs%20-%202.jpg" width="89" /></a></p><p>"Easter dishes were not tasted even on Saturday, but the house already cleaned, smelled of fresh wax and hyacinths, the traditional Polish Easter flower. Pussy willows in tall vases decorated each room. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmep1mm3QxWMTEMApk_5svto4TKQEsAN3LaAdt_hlbLlaTKIxrNyybYOD5TNEya7ugpMq-QuYah6gNColQSbz8sziHr5LSJTvb0BajzycQiv9Ia_raYv5KlEoLtE-o54KoYByCvAskM8nLV6yxGrEPuPhp2YgQAbBbD3m9q0mFFpCINS9wmGJPc52eow/s1600/Easter%20feast%201.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="800" data-original-width="1600" height="73" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmep1mm3QxWMTEMApk_5svto4TKQEsAN3LaAdt_hlbLlaTKIxrNyybYOD5TNEya7ugpMq-QuYah6gNColQSbz8sziHr5LSJTvb0BajzycQiv9Ia_raYv5KlEoLtE-o54KoYByCvAskM8nLV6yxGrEPuPhp2YgQAbBbD3m9q0mFFpCINS9wmGJPc52eow/w145-h73/Easter%20feast%201.jpg" width="145" /></a>Samples of Easter were put in a basket: a few eggs, salt, butter, sausage, a piece of pate, a few slices of babka, and mazurkas (Easter cakes). Covered with a white napkin, it was taken to the church for blessing." On Saturday afternoon the the food was ready and the table was prepared. "At the middle of the table a little, white sugar lamb was placed as the symbol of Jesus, with a little red banner and sugar flowers on the stand. Next to the lamb was a bowl of colored eggs and hyacinths. In the countryside the lamb was often made of butter or baked from yeast baba dough.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFD0AtVtwAHPqlJ-1Kb8L5TMCEiZvD_i-P34QEiUHb7yr89jEuV2anRZQHNJqugV5Sl7RPxRc8t35Js94DwjiwX1pKh4Zxdmjbglqo3V_Q_5Y2eyoiDbtBBVLFuaXb8j9GVdhx12hl7MUFFR_CXw_-_5qzKsPE2TTJ-ePWqyYv7VQcvc4yOK0DZ5ttg/s1200/vegetablesalad09.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="800" data-original-width="1200" height="71" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFD0AtVtwAHPqlJ-1Kb8L5TMCEiZvD_i-P34QEiUHb7yr89jEuV2anRZQHNJqugV5Sl7RPxRc8t35Js94DwjiwX1pKh4Zxdmjbglqo3V_Q_5Y2eyoiDbtBBVLFuaXb8j9GVdhx12hl7MUFFR_CXw_-_5qzKsPE2TTJ-ePWqyYv7VQcvc4yOK0DZ5ttg/w107-h71/vegetablesalad09.JPG" width="107" /></a>The dishes of the cold meats and relishes occupied the front of the table: a huge baked ham, rolls of sausages, a roast pig, a turkey or goose, large pieces of roast beef, pork loin, or veal."</p><p>"At the other end of the table stood the tall Easter babas silvery with sweet icing, a rich cheese cake with raisins, and endless varieties of thin squares of mazurkas."</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Tts9-Gd7B3OXpKjkCwPo2BhKHO7RUsWkF4ELPyNOZRPJS9KRpv5lHGJ0gsVHIVnFy_hdkIoPEhld14slTQ6tfDVsqxLEBjhBZSNjYlXgp3MokFnie44ei_lBe_1TZSW6kM3t52hYnGUZd59u5y2HSye47sijO3R6EOlYsmCVaQB7WXCLawdD0cXpHA/s800/alleluja%20mazurka.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="533" data-original-width="800" height="79" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Tts9-Gd7B3OXpKjkCwPo2BhKHO7RUsWkF4ELPyNOZRPJS9KRpv5lHGJ0gsVHIVnFy_hdkIoPEhld14slTQ6tfDVsqxLEBjhBZSNjYlXgp3MokFnie44ei_lBe_1TZSW6kM3t52hYnGUZd59u5y2HSye47sijO3R6EOlYsmCVaQB7WXCLawdD0cXpHA/w119-h79/alleluja%20mazurka.jpg" width="119" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWe5EJrj8eXVAJHt_Xe5NhNGLceRePShuVO0lgeiyNBCr4uq5pWRaS3eP9rnpR3bspVqSwmZejcKtxIElGD0YqU0bvmDOTl9vfIjge9arqMYZlLqAG4XaNBSiyhhvYi62Q9UBw5o07KgKgYbnqydx8Ew_dSP0kv0crw9E-h05NGkWU0u9PW4remcO0A/s800/13-Filled_Baby_Baba-10.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="533" data-original-width="800" height="71" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWe5EJrj8eXVAJHt_Xe5NhNGLceRePShuVO0lgeiyNBCr4uq5pWRaS3eP9rnpR3bspVqSwmZejcKtxIElGD0YqU0bvmDOTl9vfIjge9arqMYZlLqAG4XaNBSiyhhvYi62Q9UBw5o07KgKgYbnqydx8Ew_dSP0kv0crw9E-h05NGkWU0u9PW4remcO0A/w107-h71/13-Filled_Baby_Baba-10.jpg" width="107" /></a>The food remained untouched until the family returned from church around noon on Sunday. "Before everyone was seated, mother took a plate with quartered Easter eggs blessed in church, and approached everyone in the room offering a piece, wishing good health and happiness." As you can imagine with that much food, Easter luncheon was an endless affair and no one went away hungry.</p><p>No matter how or where you choose to celebrate your Easter meal, I wish you and your families a blessed and happy holiday.</p><p>Both of our cookbooks, POLISH CLASSIC RECIPES and POLISH CLASSIC DESSERTS are full of recipes you can prepare for your Easter Celebration.<br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><br /><p></p><p><br /></p>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-16631168890957913052022-12-10T15:22:00.000-05:002022-12-10T15:22:44.182-05:00<p><br /></p><h1 style="text-align: center;">Honey Cake Trifle</h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-Iae11vlSmYc1fFWSKN29bRo-ZvPk0-l3To9xh1Y4qaAULRAXBS9P80jWZ_Rl-Rf-0YxlAyrgXBL_H9TQu_57LKWFEw7wQFruVtaGGgKIG0Ji1LzbHcHvxe9IftI_JpRDcav0cOEYcYv00o7xXZ6hmlMoldQQW7uCaSis5_XZwSIyJLaM-0oKD2LDA/s640/Honey%20cake%20trifle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="530" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-Iae11vlSmYc1fFWSKN29bRo-ZvPk0-l3To9xh1Y4qaAULRAXBS9P80jWZ_Rl-Rf-0YxlAyrgXBL_H9TQu_57LKWFEw7wQFruVtaGGgKIG0Ji1LzbHcHvxe9IftI_JpRDcav0cOEYcYv00o7xXZ6hmlMoldQQW7uCaSis5_XZwSIyJLaM-0oKD2LDA/s320/Honey%20cake%20trifle.jpg" width="265" /></a></div><br /><p><br /></p><div style="text-align: left;">Christmas is my favorite time of the year. The lights, music, decorations, gaily wrapped presents and sharing special moments with family and friends are very special to me. But it is the smells of pine, narcissus, cinnamon, clove, orange, ginger, honey and chocolate that evoke memories of times past for me. Memories of baking Christmas cakes and cookies with my Mother and Grandmother. </div><p>One of the first things my mother-in-law ask me to make for Christmas Eve dinner was <i>piernik</i>, the honey cake. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwvsfDLWhU9jpB5sejcmCBHV-nF13G9cWO7A1TdikTZdpguckdj4xurEVLSIp5nHOF_qN4mKUcMZqq8RfomjNHHwWNsr933pikOwhknEiX9sL_FW5QvUjN8TsDmwHb92jwT0GXgCuzCmDGsMWlOqcetWaYMTSK-rtoSJ_S7MPICBicJYZMh7dZDLxWw/s1200/24-christmas%20honey%20cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="121" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwvsfDLWhU9jpB5sejcmCBHV-nF13G9cWO7A1TdikTZdpguckdj4xurEVLSIp5nHOF_qN4mKUcMZqq8RfomjNHHwWNsr933pikOwhknEiX9sL_FW5QvUjN8TsDmwHb92jwT0GXgCuzCmDGsMWlOqcetWaYMTSK-rtoSJ_S7MPICBicJYZMh7dZDLxWw/w182-h121/24-christmas%20honey%20cake.JPG" width="182" /></a></div><br /><p></p><p> My first attempt as a new wife was an epic failure (See blog article <b>New Bride Kitchen Disaster, </b>Wednesday, February 9, 2011 for all the details). But over 49 years of marriage, I mastered it. This year I decided to take the flavors of the honey cake and turn it into a trifle, another family Christmas favorite. The base for the trifle is honey cake cubes, layered with a raspberry curd, grated chocolate and vanilla custard topped with an almond whipped cream. The results got rave reviews from my neighborhood taste testers. This trifle could be my new favorite Christmas dessert. Hope you like it too.</p><p><b>Honey Cake Trifle</b></p><p>7-8 cups of cubed honey cake or gingerbread (Use your favorite recipe or our Honey Cake From Warsaw, on page 90 in <i>Polish Classic Recipes.</i></p><div style="text-align: left;">Raspberry Curd (Recipe below)</div><div style="text-align: left;">Vanilla Custard (Recipe below)</div><div style="text-align: left;">Almond Whipped Cream (Recipe Below)</div><div style="text-align: left;">1 bar of semi-sweet chocolate grated</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Make a layer of honey cake in the bottom of a trifle bowl. Layer half of the raspberry curd over top of the cake. Grate 1/3 of the chocolate over the curd. Pour a layer of half of the vanilla custard over the chocolate. Repeat the layers. Pipe the whipped cream over the top and garnish with the remaining grated chocolate. Decorate with fresh raspberries and optional gingerbread men.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Raspberry Curd</b></div><div style="text-align: left;">2 1/2 fresh or frozen raspberries</div><div style="text-align: left;">Zest of 2 lemons</div><div style="text-align: left;">1/4 cup freshly squeezed lemon juice</div><div style="text-align: left;">3/4 cup, plus 2 tablespoons granulated sugar</div><div style="text-align: left;">3 large eggs</div><div style="text-align: left;">6 tablespoons butter, softened</div><div style="text-align: left;">Place butter in one medium bowl. Place fine mesh strainer over another medium bowl.</div><div style="text-align: left;">Place the raspberries, lemon zest and juice in a small saucepan Cook on medium to low heat until the raspberries soften, burst and become mostly liquid.</div><div style="text-align: left;">Press the raspberry mix through the strainer to remove the seeds and the zest, scaping the bottom of the strainer. The raspberry liquid should measure about 3/4 cup. </div><div style="text-align: left;">Discard the seeds, rinse the strainer and dry it. Set the strainer over the bowl with the butter.</div><div style="text-align: left;">Return the raspberry liquid to the saucepan. Add the sugar and stir. The mix should be cool. If not wait a few minutes before adding the eggs. Whisk in the eggs . Return the pot to the stove. Cook the mixture on medium heat. Whisking until the curd is thick and coats the back of a spoon.</div><div style="text-align: left;">Pour the curd through the strainer over the bowl of butter. Press to get as much of the curd through the strainer as possible. Stir the curd and the butter until butter is melted and you have a smooth curd. </div><div style="text-align: left;">Cover the bowl and chill until thickened.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Vanilla Custard</b></div><div style="text-align: left;">3 tablespoons granulated sugar</div><div style="text-align: left;">1 1/2 tablespoons cornstarch</div><div style="text-align: left;">3 egg yolks</div><div style="text-align: left;">2 1/2 cups milk</div><div style="text-align: left;">1 teaspoon vanilla</div><div style="text-align: left;">Whisk the granulated sugar, cornstarch and egg yolks together in a saucepan. Whisk in the milk in a thin, steady stream. Cook, stirring constantly, over medium heat until thickened to the consistency of a custard. Remove from heat and whisk in the vanilla. Let cool completely.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Almond Whipped Cream</b></div><div style="text-align: left;">2 cups of heavy whipping cream, cold</div><div style="text-align: left;">3 tablespoons of confectioners' sugar</div><div style="text-align: left;">1/2 teaspoon almond extract</div><div style="text-align: left;">Whip the cream in a chilled bowl until soft peaks form. Beat in the confectioners' sugar and almond extract and continue beating until stiff.</div><div style="text-align: left;"><br /></div><p><br /></p>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com1tag:blogger.com,1999:blog-4555215946996469864.post-52505012416068324622022-11-06T11:21:00.000-05:002022-11-06T11:21:25.171-05:00<p><br /></p><p><span style="font-family: arial; font-size: x-large;">Cabbage Roll Soup</span></p><p><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><i><span style="font-family: "Times New Roman", "serif"; font-size: 14pt; line-height: 21.4667px;">Witamy!</span></i></b></p><p>Autumn leaves in brilliant hues of yellow, orange and red are carpeting our lawns. The air has a bit of chill and some places across the US have already had their first snow fall. With colder temperatures our thoughts turn to comforting soups and stews. After raking leaves all day, everyone is ready for a warm and filling dish. Our <i>Polish Classic Recipes Cookbook </i>is full of soups, stews and other cold weather comfort dishes you might like to try. Soups like Polish Sour Soup (p.34), Christmas Dried Mushroom Soup (p.37), Dill Pickle Soup (p. 41) and Hunter's Stew (p.45). Pair any of these dishes with a crusty bread and your favorite wine for a delicious meal.</p><p>This fall I decided to transform my cabbage roll recipe into a soup. Making Cabbage Roll Soup provides all the luscious flavors of my cabbage rolls without all the rolling and the long cook time. The soup ingredients include the usual elements, cabbage, onion, tomato sauce, rice, ground beef and pork. While the soup is simmering your kitchen will be filled with a heavenly aroma. </p><p>Smacznego!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkETQqJ3gonW5GB0gADJZEDBKItcBRUZ3N7H5V8OUuJhiDYXRaURgbEV4_-0_PND_Sk1DeevDE0FgGwdx3mNvbd-u-xCBll9Osn0PaLWQnSEFc5rYhp4BVBf0v2jB4ljblo5MT0f_14UQ2UrckhEnLEaXKIVXC7bbeE4Nghc21tcuqDLfTVKArFWoFw/s2383/soup%20pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2191" data-original-width="2383" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkETQqJ3gonW5GB0gADJZEDBKItcBRUZ3N7H5V8OUuJhiDYXRaURgbEV4_-0_PND_Sk1DeevDE0FgGwdx3mNvbd-u-xCBll9Osn0PaLWQnSEFc5rYhp4BVBf0v2jB4ljblo5MT0f_14UQ2UrckhEnLEaXKIVXC7bbeE4Nghc21tcuqDLfTVKArFWoFw/s320/soup%20pic.jpg" width="320" /></a></div><br /><p></p><p><b>Cabbage Roll Soup</b></p><p>1 large diced onion</p><p>1 tablespoon minced garlic</p><p>1/2 pound ground beef</p><p>1/2 pound ground pork</p><p>1 1/2 cups cooked rice</p><p>1 head of cabbage (approximately 3 pounds), coarsely chopped</p><p>1 28 ounce can of diced tomatoes</p><p>4 cups of beef broth</p><p>8 ounces tomato sauce (Use the following recipe for my Grandma's sauce or use store bought)</p><p>Salt and pepper to taste</p><p>In a large soup pot, fry the onion in butter or bacon fat until golden brown. Add the garlic and cook an additional minute. Mix the onion and garlic mixture with the beef and pork and season well with salt and pepper.</p><p>Make tiny meatballs with the meat mix and brown. (Or you make choose to just brown the meat mixture.) Remove the meatballs and set aside. </p><p>Add cabbage to your pot and cook until soft. Add the diced tomatoes, beef broth and tomato sauce to the pot and bring it to a boil. Reduce heat to medium low. Return your meatballs to the soup pot. Cover the pot and cook for about 25 to 30 minutes or until the cabbage is tender.</p><p>Add the cooked rice to the pot and continue to simmer until rice is warmed.</p><p><br /></p><p><b>Grandma's Tomato Sauce</b></p><p>1 14 ounce can plum tomatoes</p><p>1/2 cup of butter</p><p>Salt and pepper</p><p>In a sauce pan , bring the tomatoes and butter to a boil. Break up the tomatoes as they cook. Reduce heat to a simmer and cook the tomato butter mixture until it thickens. This may take 20-30 minutes.</p><p>Blend mixture on low in a blender or with an immersion blender. Salt and pepper to taste.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-10783301140922701832022-09-21T08:00:00.001-04:002022-09-21T08:00:00.164-04:00On June 2, 2022, my husband, Peter, lost his long battle with cancer. His last few days were spent peacefully at home under hospice care surrounded by his family. This blog was a very special project for him. He enjoyed sharing his love for Polish food and culture and he loved hearing from all our followers. Many thanks to all of you for the love you showed both of us over the years as we traveled to various programs and festivals.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC825G09KMBNwJbaAUSj2q-WTvOqRxJH-qXLda2HR1omV81buIYGzP90zNXZtb_fTI4EVCzrl9eh3izSn051nZ9iQlgFORVwfpqJuF8KV3LU4m_TY-T3M383-wPI6YDwAzDdOcKzm0ItjgAm3AxCeavhvAeWc2LMhowoQz-RKQ2bG-s-vtbhAAird5zA/s774/Peter%20Toast.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="774" data-original-width="584" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC825G09KMBNwJbaAUSj2q-WTvOqRxJH-qXLda2HR1omV81buIYGzP90zNXZtb_fTI4EVCzrl9eh3izSn051nZ9iQlgFORVwfpqJuF8KV3LU4m_TY-T3M383-wPI6YDwAzDdOcKzm0ItjgAm3AxCeavhvAeWc2LMhowoQz-RKQ2bG-s-vtbhAAird5zA/s320/Peter%20Toast.jpg" /></a></div>
This Friday, September 23, would have been Peter's 75th birthday and the family has chosen this time to celebrate his life with our close friends. The menu will include some of his favorite foods including <span style="font-family: Arial, sans-serif; font-size: 10pt;">gołąbki</span> and his favorite birthday dessert, Walnut Torte. There, without a doubt, will be many toasts and shots of Polish vodka. Our family hopes that all of our followers will raise a glass in remembrance of this man who is greatly missed.<div><br />
<div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="2669" data-original-width="2396" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTC4Fh91MvH9-RM0Z5ysdJi8bsnXyUSA7P2QBX1l2fV2UL4VgZPBkZ1w7t54-X6frpqPHEfyz61E8EeF1kGg0f4ck-cX6xjHazk_1SSl3D-kjbqB7G641SoIP5tdazLaMZUWkOlSkeWEjstDTvao9UraBkgSt2ELPjERpirf-JMTvFvGbJMAnLwlR4oQ/s320/Torte%20Border.jpg" /></div>
The recipe for the Walnut Torte can be found on page 86 of <i>Polish Classic Recipes.</i><div><br /></div><div>Please stayed tuned. I would like to continue the blog but it may take me a while to figure it all out. Most of my time was spent cooking and baking the recipes that were posted but Peter was the wizard behind the blog. Hope to see all of you soon.</div></div>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com2tag:blogger.com,1999:blog-4555215946996469864.post-29066184000588111752022-03-16T11:31:00.000-04:002022-03-16T11:31:42.127-04:00<p> <b style="font-family: Times, "Times New Roman", serif; font-size: x-large;"><i>Wesołych Świąt (Happy Easter)! </i></b></p><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif">Our Easter menu has remained pretty much the same through four generations and over 70 years since the Zeranski’s emigrated from Europe. For 2022 it will be again be a blend of Polish traditional delicacies with some American favorites – all intended to please our family’s diverse palates. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmigvZq5lyPOegduXIWnQNjiHvByAJrz7oITzVMKkgqHaHSChsNd9Ff1jP9KsWNI34phKcS8CYz-gVvQiEKHXtH2OKxQiaeFqunGXOj7ffwmr-smIQvRFdzFnSpetdoe9t_2MVhfLiAIMf/s1600/Gypsy_Mazurka-22.jpg" style="clear: right; display: inline; float: right; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmigvZq5lyPOegduXIWnQNjiHvByAJrz7oITzVMKkgqHaHSChsNd9Ff1jP9KsWNI34phKcS8CYz-gVvQiEKHXtH2OKxQiaeFqunGXOj7ffwmr-smIQvRFdzFnSpetdoe9t_2MVhfLiAIMf/s1600/Gypsy_Mazurka-22.jpg" width="320" /></a><br /><br /><span face="Verdana, sans-serif"></span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif">Poles the world over love their Easter sweets, many of which can be found in our book: <i><b>Polish Classic Desserts. </b></i></span><div><span face="Verdana, sans-serif"><br /></span></div><div><span face="Verdana, sans-serif">The cornerstones of the main menu are always platters of traditional sliced ham, kielbasa, roast pork and more. </span><br /><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RQFb-dhwTuvXqUTO7ajI8dcFIesR4IuEsM7bHLNl-pPULvDB-s49JW92Yb7yNSxROIKmSNq32AMwOBYPgx65FdtPq1yl_42dfIDcAkuXy2D43ehvi0-RIaveklXr1QP60j6NI2hSfSA-/s1600/HorseradishHam03.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RQFb-dhwTuvXqUTO7ajI8dcFIesR4IuEsM7bHLNl-pPULvDB-s49JW92Yb7yNSxROIKmSNq32AMwOBYPgx65FdtPq1yl_42dfIDcAkuXy2D43ehvi0-RIaveklXr1QP60j6NI2hSfSA-/s1600/HorseradishHam03.JPG" width="200" /></a></span></div><br /><span face="Verdana, sans-serif"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJVzTv71ZCvI2GFQDfbbjrXnzaCJ_Pgblx_dHCloKCrpEVXXA7zf8dFZq_pLR-_jLb9R2YraJuJg_nY3rtYethgDYMYk_3Sa6bcV4XeXDpHJVAsZDwMjZn2vLxZsJ8L6Wr2toH99502T5/s1600/RawIngredients189+2.JPG" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJVzTv71ZCvI2GFQDfbbjrXnzaCJ_Pgblx_dHCloKCrpEVXXA7zf8dFZq_pLR-_jLb9R2YraJuJg_nY3rtYethgDYMYk_3Sa6bcV4XeXDpHJVAsZDwMjZn2vLxZsJ8L6Wr2toH99502T5/s1600/RawIngredients189+2.JPG" width="200" /></a><br /><span face="Verdana, sans-serif"><br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Tl8nq-VaMDfr81pSt8L3c9zUfmDelZ8GK1L-fOVQO_b8og-Feaa_Wrjnf8gias5Q1zGRTSmv7QBDq9__9vnhRhgQK0xXhaujp-gPeAYHv8REJiqubAacLVqWNqZXgTh41XwbLO3Meamc/s1600/Barsczdumpling03.JPG" width="200" /></div><span face="Verdana, sans-serif">On the side we sip traditional peppery Barszcz (clear beet broth). The combination of sweet and peppery flavors balance so well with the rustic garlicky kielbasa and more delicate vegetables. </span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHntxVrYcHMRbI7_zhYIXMsP-5u8knb2lSZkrNjEjAVEJ2IQTlV9iAc3UQEDc864OtWsZKip9kxAas42gcDeN_2OaIlwDNvFFcouFwi2UVdpZz4iX0BaU9Hh_l0daJrXU4K8C7FAVmN-DJ/s1600/14-Baba_Platter-1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHntxVrYcHMRbI7_zhYIXMsP-5u8knb2lSZkrNjEjAVEJ2IQTlV9iAc3UQEDc864OtWsZKip9kxAas42gcDeN_2OaIlwDNvFFcouFwi2UVdpZz4iX0BaU9Hh_l0daJrXU4K8C7FAVmN-DJ/s1600/14-Baba_Platter-1.jpg" width="200" /></a></div><span face="Verdana, sans-serif">For dessert Laura always has such a hard time choosing between the traditional Babas, Cheesecakes or Mazurkas. Everyone’s mouths are already watering intensely with the anticipation of this meal.</span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif">As we start to make our plans for this wonderfully traditional Easter meal, we quickly understand that a couple of sauces to garnish the cold sliced meats, are the true difference-makers that elevate the feast to the next level. </span><span face="Verdana, sans-serif">These are classics and easy to prepare ahead of time. A dollop or two on your plate, right next to the ham and kielbasa, will kick the flavors up and make the meal truly memorable…until next year. </span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><b><u>Mustard Sauce (Makes 1 cup)</u></b></span><br /><span face="Verdana, sans-serif">2 tablespoons prepared mustard</span><br /><span face="Verdana, sans-serif">1 cup sour cream</span><br /><span face="Verdana, sans-serif">Salt to taste</span><br /><span face="Verdana, sans-serif">¼ teaspoon sugar</span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><i>Mix all ingredients well. Chill well. </i></span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><b><u>Green Onion Sauce (Makes 1 ½ cups)</u></b></span><br /><span face="Verdana, sans-serif">1 cup sour cream</span><br /><span face="Verdana, sans-serif">2 hard boiled eggs, chopped</span><br /><span face="Verdana, sans-serif">4 tablespoon chopped green onions</span><br /><span face="Verdana, sans-serif">¼ teaspoon sugar</span><br /><span face="Verdana, sans-serif">1 teaspoon lemon juice</span><br /><span face="Verdana, sans-serif">Salt to taste</span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><i>Mix all the ingredients. Chill well. </i></span><br /><span face="Verdana, sans-serif"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvzgtlvfGFwMeX_waJgT2ho_i4NTMFpTw0nlSfbg1oKjYm-0TKI9iq3a4ccHKWrSb57ryw8oDX5RF0uvfFmTQjZCq2wvAKj5Lvm52SRD6wJho2U8T-nmq8OnQ7yh1tdbopa8a8mEScU2h/s1600/Chwikla.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvzgtlvfGFwMeX_waJgT2ho_i4NTMFpTw0nlSfbg1oKjYm-0TKI9iq3a4ccHKWrSb57ryw8oDX5RF0uvfFmTQjZCq2wvAKj5Lvm52SRD6wJho2U8T-nmq8OnQ7yh1tdbopa8a8mEScU2h/s1600/Chwikla.JPG" width="200" /></a></div><span face="Verdana, sans-serif"><b><u>Beets & Horseradish (Makes 2 cups)</u></b></span><br /><span face="Verdana, sans-serif">2 14.5 ounce cans beets (not pickled), drained & rough-chopped </span><br /><span face="Verdana, sans-serif">5 ounces prepared horseradish</span><br /><span face="Verdana, sans-serif">1 teaspoon sugar</span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><i>Combine all ingredients, place in an airtight sealed container. Best after 24 hours. We often add an ounce or two of more horseradish just before serving for an even stronger kick. </i> </span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><b><u>Dill Pickle Sauce (Makes 3 cups)</u></b></span><br /><span face="Verdana, sans-serif">1 ½ tablespoons butter, melted</span><br /><span face="Verdana, sans-serif">2 tablespoons instant flour</span><br /><span face="Verdana, sans-serif">½ cup beef stock or bouillon (hot)</span><br /><span face="Verdana, sans-serif">3 large dill pickles, shredded</span><br /><span face="Verdana, sans-serif">½ cup dill pickle liquid from the jar</span><br /><span face="Verdana, sans-serif">½ cup sour cream</span><br /><span face="Verdana, sans-serif">Salt to taste</span><br /><span face="Verdana, sans-serif"><br /></span><br /><span face="Verdana, sans-serif"><i>Mix butter with flour over low heat. Gradually stir in the hot bouillon and then the pickle juice. Bring to a light boil, stirring constantly. Add the pickles and sour cream. Heat, but do not boil. Add salt to taste. Serve warm. </i></span><br /><span face="Verdana, sans-serif"><i><br /></i></span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><b>Smacznego!</b></i></span><br /><div><span face="Verdana, sans-serif"><br /></span></div></div>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-80478781449849222422022-01-17T09:57:00.000-05:002022-01-17T09:57:22.143-05:00Polish-Hungarian Goulash<p> <span style="font-family: Times, "Times New Roman", serif; font-size: large;"><strong><em>Witamy!</em></strong></span> Brrrrr! It’s cold in many parts of the world so preparing delicious, stick-to-your-ribs comfort food is a top dinner choice for many cooks. One-pot meals are especially appreciated because they don’t have to take a lot of prep time and can be left alone while cooking. This is especially true of dishes that can be prepared in a slow cooker or crock pot. We love one-pot meals because the left-over’s can be reheated a couple of times and often taste better over time. That’s because the ingredients have more time to infuse into the whole dish.</p><span face="Verdana, sans-serif"><br />Students of classic Polish cuisine will know that many Polish dishes evolved from recipes first popularized in near-by countries. That occurred for two main reasons -- first was the inter-marriages of nobility from neighboring countries, dating as far back as the 14th century. The second reason has to do with Poland’s long history of changing borders. During the last 100 years or so, Poland’s land mass was claimed and occupied by several countries such as Germany and Russia. The result was an integration of cultures, customs and food that took hold over time.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOK9ytjA22b9ZfegqWzMTRV2xTgLTO4KxA4Gv8stj81RBF43UZtczxh1eHPL-7zVk-CMdihHriI56X7dvfhOefzJNX4KhDAznNzkvUHCre9g7p2ovHIcvMLc7cHSZIAO4Bc3w3ol96y7Z/s1600/sauerkraut+goulash.jpg" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOK9ytjA22b9ZfegqWzMTRV2xTgLTO4KxA4Gv8stj81RBF43UZtczxh1eHPL-7zVk-CMdihHriI56X7dvfhOefzJNX4KhDAznNzkvUHCre9g7p2ovHIcvMLc7cHSZIAO4Bc3w3ol96y7Z/s320/sauerkraut+goulash.jpg" width="320" yda="true" /></a></div>Here is an economical and tasty one-pot dish that borrows heavily from its Hungarian roots yet still retains a Polish spin through the inclusion of caraway. It's actually better if made a day early and reheated, but that takes patience. (<em>The dish actually tastes much better than the photo looks.)</em> <strong><span style="font-family: Times, "Times New Roman", serif; font-size: large;"><em>Smacznego!</em></span></strong><br /><br /><br /><span face="Verdana, sans-serif"><strong>Goulash With Sauerkraut</strong></span><br /><span face="Verdana, sans-serif"><br />½ pound of bacon, diced<br />4 medium onions, sliced<br />2 tablespoons paprika<br />1 tablespoon caraway seeds<br />1 clove garlic, chopped<br />1 cup water<br />4 pounds stewing beef, trimmed and cut into 1-inch cubes<br />2 green peppers, cored and sliced<br />Salt, to taste<br />2 pounds sauerkraut, drained and rinsed very well<br />2 cups cooked rice<br />1 pint sour cream<br /><br /><span face="Verdana, sans-serif">Brown the meat on all sides and set aside. Sauté the bacon until transparent. Add the onions and sauté until golden. Add the paprika, caraway seeds and garlic. Mix well. Transfer to a pot, add the water, meat, peppers. Cover tightly and simmer for one hour. Taste the liquid and add more paprika and caraway if desired. <em>(We happen to like bolder flavors and usually add more flavorings than most recipes call for.)</em> Add the sauerkraut and simmer for one more hour. Taste again. Let cool, If you have the time, refrigerate overnight. Before your meal, reheat the goulash slowly. Before serving, add the cooked rice, bring to a low boil while stirring. Remove from the heat. Stir in the sour cream. Serve in large bowls with crusty bread, sweet butter, and your favorite adult beverage. </span><br /><span face="Verdana, sans-serif"><strong>Serves 12</strong></span></span>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-30679018237995115982021-12-10T09:40:00.001-05:002021-12-10T09:44:23.528-05:00Christmas Traditions<p> <i><b><span style="font-size: large;">Wesołych Świąt </span></b></i></p><i><b><span style="font-size: large;"><span style="color: red;"><br /></span></span></b></i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsYiQsIqMs5nh4NYrY3USGFtne8FvXOuelDywdpKLod_EAFISOIhAXRrwdh4aegnVqWNvHlYrIXh_d1xIPT6X_vwrJYyZYz-Emn-ezDmDE7ObtqLgbByYcJhgkOvnTjKb8zacmqco2eZN/s1600/polish+christmas+tree.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsYiQsIqMs5nh4NYrY3USGFtne8FvXOuelDywdpKLod_EAFISOIhAXRrwdh4aegnVqWNvHlYrIXh_d1xIPT6X_vwrJYyZYz-Emn-ezDmDE7ObtqLgbByYcJhgkOvnTjKb8zacmqco2eZN/s1600/polish+christmas+tree.jpg" width="234" /></a></div><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">Christmas in Poland was simpler back in the day. Carols were not sung for weeks ahead. There were no Hallmark movies. There was no Black Friday or Cyber Monday, and the holiday in general was not as commercial as here, today. Oh sure, the stores in big cities like Warsaw were crowded and decorated for the holiday. Vendors on the town squares sold shiny baubles and other decorations. Folks everywhere rushed to finish their last minute shopping. All over there was excitement in the air – the anticipation of sacred Christmas traditions and the biggest celebration of the year. </span><br /><div class="separator" style="clear: both; text-align: center;"><span face="Arial, Helvetica, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEmckT0lk-hZjaTidHnLdCEMOCoFk-wOVeTyT1mOcl7JYUnkJxUT3Z1pWoYztkfqk29x4lP8T6euBDbjBypY0jaz2-UGs2WgYBwuF5bBH7XOIhGC1Vt9_FYdkAGy198nfDj56b4dFQyGv/s1600/25+-+christmas+Nut+roll.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEmckT0lk-hZjaTidHnLdCEMOCoFk-wOVeTyT1mOcl7JYUnkJxUT3Z1pWoYztkfqk29x4lP8T6euBDbjBypY0jaz2-UGs2WgYBwuF5bBH7XOIhGC1Vt9_FYdkAGy198nfDj56b4dFQyGv/s1600/25+-+christmas+Nut+roll.JPG" width="200" /></a></span></div><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">As the late afternoon turned to dusk, the shoppers headed for home and the busy streets grew empty and quiet. The feast received its final touches, everyone was dressed up in their finest. The kids were scanning the sky looking for the first star, which meant that <i>Wigilia</i> was about to begin.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlMkWe8Sz8Wu3xlQsnAuMPecKNHKo45MtlOO-F_O4EMgzLWk6isXannEZ_uaQiW5j3ZgmIURjOLj8dOu_fQ3vxwKRTfCqq-WyK7vvc8kcMrlnbFIVhk7pN_ziD8eGOenQo9QqiETvpdTy/s1600/star+2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="98" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlMkWe8Sz8Wu3xlQsnAuMPecKNHKo45MtlOO-F_O4EMgzLWk6isXannEZ_uaQiW5j3ZgmIURjOLj8dOu_fQ3vxwKRTfCqq-WyK7vvc8kcMrlnbFIVhk7pN_ziD8eGOenQo9QqiETvpdTy/s1600/star+2.jpg" width="200" /></a></div><span face="Arial, Helvetica, sans-serif">As Peter was growing up, his family always made a significant effort to preserve as much of the heritage as possible. Nothing began until he saw the first star. They started by sharing the blessed wafer. As the family gathered round the table, everyone shared a piece of blessed wafer with everyone else. The wafer is a symbol of love, friendship and forgiveness, allowing everyone to extend their best wishes for the coming year.</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">There always was an extra place setting at the table for the lost traveler who might come to the door, and there are small boughs of greens or hay, representing the Mary and Joseph’s stab</span><span face="Arial, Helvetica, sans-serif">le lodgings for the night. The supper was meatless and in the olden days consisted of twelve courses, one for each of the apostles. Poppy seeds were always included as a symbol of peaceful sleep and honey for sweetness and contentment. </span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrC7z4i2KD4rup6zQYWvE2ds1iNZ7ciXr_EJzQHV1pgxQMBSomiroFcIrkiDpIuwGMAej4vk-7iDMQgxpxEDzOzVDNKTYewN0pf7nS6VqXeGZCJepBJO2KImkWt9aYpfHDb21oLXR_JK7/s1600/24-christmas+honey+cake.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrC7z4i2KD4rup6zQYWvE2ds1iNZ7ciXr_EJzQHV1pgxQMBSomiroFcIrkiDpIuwGMAej4vk-7iDMQgxpxEDzOzVDNKTYewN0pf7nS6VqXeGZCJepBJO2KImkWt9aYpfHDb21oLXR_JK7/s1600/24-christmas+honey+cake.JPG" width="200" /></a></div><span face="Arial, Helvetica, sans-serif">Menus have always varied a bit, according to each family’s customs, but the menu that Peter’s family followed when he was a boy, included: </span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Herring in Sour Cream</span><br /><span face="Arial, Helvetica, sans-serif">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Clear red barszcz,</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Crepes with a wild mushroom and sauerkraut filling</span><br /><span face="Arial, Helvetica, sans-serif">•<span class="Apple-tab-span" style="white-space: pre;"> </span>White fish in a light butter sauce, served with hard boiled eggs and</span><br /><span face="Arial, Helvetica, sans-serif"> boiled potatoes</span><br /><span face="Arial, Helvetica, sans-serif">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Dried fruit compote</span><br /><span face="Arial, Helvetica, sans-serif">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Poppy seed rolls, nut rolls, honey cake and honey cookies.</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><span face="Arial, Helvetica, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4hnWtUBfDcIYwzN54GLwLIRmno6a9U1mOtx1z-Xn8qi6A_ssEHQDDTWkobNlzbfsI8nCGlSPJ3aoD_lVt1YpwmZwLiLR9pGFDUNrKVpTKo4ZYBUhhGkBiC2bW__ZZklLxEEGgLGEjngS/s1600/79-Poppy_Seed_Roll3.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4hnWtUBfDcIYwzN54GLwLIRmno6a9U1mOtx1z-Xn8qi6A_ssEHQDDTWkobNlzbfsI8nCGlSPJ3aoD_lVt1YpwmZwLiLR9pGFDUNrKVpTKo4ZYBUhhGkBiC2bW__ZZklLxEEGgLGEjngS/s1600/79-Poppy_Seed_Roll3.jpg" width="200" /></a></span></div><br /><span face="Arial, Helvetica, sans-serif">After the feasting has ended, and the belt buckles loosened a notch or two, the family adjourned to the Christmas tree to sing Christmas carols, and open gifts. The evening was topped off by a visit to the local church for Midnight Mass.</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">Today, we’ve dropped the herring, swapped the white fish for salmon, and lately given up on the dried fruit compote because it takes a while to prepare. But those are concessions made to changing food preferences and the practicalities of our modern lives. The core traditions remain in place. </span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzje1MBbUdyeGnnSEO0yT19ZLw70UuytWgYAq00Dyx1OX6TLv3VN5Hl2y1oAPwaE3Mo_JjqG1AnB_8ZC1TXDt7uo8ZwImiYej89DTucJj2GZOu4yB-jSdXwlCrj1IvuchDommAsi1Th4p6/s1600/stuffedcrepes05.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzje1MBbUdyeGnnSEO0yT19ZLw70UuytWgYAq00Dyx1OX6TLv3VN5Hl2y1oAPwaE3Mo_JjqG1AnB_8ZC1TXDt7uo8ZwImiYej89DTucJj2GZOu4yB-jSdXwlCrj1IvuchDommAsi1Th4p6/s1600/stuffedcrepes05.JPG" width="133" /></a></div><span face="Arial, Helvetica, sans-serif">When Laura prepares Christmas Eve supper (Wigilia), following these traditions that Peter grew up with, these stuffed crepes are everybody’s favorite part of the meal. They go really well with a cup of Classic Barszcz, which is a classic way to serve them. The blend of savory sauerkraut mixed with earthy mushrooms is an amazing combination. This dish is an ideal starter, whether for Christmas Eve or any other festive meal. </span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif"><b><br /></b></span><span face="Arial, Helvetica, sans-serif"><b>Yields 8 to 10 crepes</b></span><br /><span face="Arial, Helvetica, sans-serif"><b><u><br /></u></b></span><span face="Arial, Helvetica, sans-serif"><b><u>Crepes</u></b></span><br /><span face="Arial, Helvetica, sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>cup milk</span><br /><span face="Arial, Helvetica, sans-serif">2<span class="Apple-tab-span" style="white-space: pre;"> </span>eggs</span><br /><span face="Arial, Helvetica, sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>cup flour</span><br /><span face="Arial, Helvetica, sans-serif">½ <span class="Apple-tab-span" style="white-space: pre;"> </span>cup water</span><br /><span face="Arial, Helvetica, sans-serif">½ <span class="Apple-tab-span" style="white-space: pre;"> </span>teaspoon salt</span><br /><span face="Arial, Helvetica, sans-serif">3<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons vegetable oil</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">Mix the milk with the eggs, flour, water and salt in a blender or hand mixer at low speed. Heat a small non-stick skillet which measures 6 to 7 inches across the base (crepe pans are great) and brush or lightly spray the bottom with cooking oil. Pour a small amount of batter into the medium hot skillet. (For a 6 inch pan use a just under 1/3 cup of batter per crepe.) Immediately start swirling the pan around so the batter will evenly cover the bottom and put back on the burner. When the crepe becomes firm on top, maybe 50 to 60 seconds, and just starts to lightly brown on the bottom, flip it over and cook the other side for another 15 seconds or so. Remove the crepe from the pan and stack on a plate with a sheet of wax paper between crepes to prevent sticking. Continue this process until all the batter is used – you should get 8 to10 crepes from one batch.</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif"><b><u>Filling</u></b></span><br /><span face="Arial, Helvetica, sans-serif">½ <span class="Apple-tab-span" style="white-space: pre;"> </span>pound sauerkraut</span><br /><span face="Arial, Helvetica, sans-serif">2<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons butter or rendered bacon fat </span><br /><span face="Arial, Helvetica, sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>onion, chopped </span><br /><span face="Arial, Helvetica, sans-serif">4<span class="Apple-tab-span" style="white-space: pre;"> </span>ounces mushrooms, sliced</span><br /><span face="Arial, Helvetica, sans-serif"><span class="Apple-tab-span" style="white-space: pre;"> </span>salt and pepper</span><br /><span face="Arial, Helvetica, sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>hard boiled egg, chopped</span><br /><span face="Arial, Helvetica, sans-serif">2<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons sour cream</span><br /><span face="Arial, Helvetica, sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>egg beaten</span><br /><span face="Arial, Helvetica, sans-serif">½ <span class="Apple-tab-span" style="white-space: pre;"> </span>cup bread crumbs</span><br /><span face="Arial, Helvetica, sans-serif">3<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons butter</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">Rinse the sauerkraut thoroughly in a colander. Squeeze the sauerkraut to remove the excess water. Place the sauerkraut in a small amount of boiling water. Cook for 20 minutes and drain. Heat the butter or bacon fat in a skillet, add the onions and fry until golden. Add the mushrooms and fry an additional 3 minutes. Add the sauerkraut and fry until golden. Salt and pepper to taste. Remove from the heat and add the egg and sour cream. Mix well.</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyI_ItJ82upkTgfWejuu5giqCvB_F7Z3gBhEDyl5nHrhRYXiVVQmrKpk1hNlJs8pELKaa0nESY8Trd3WK2WOoq_1GLOh9SoliTM9wZqIK3CmO0tL2SiqvrTDcBiJ7fPxY1xxIvjuP48z7/s1600/stuffedcrepes10.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyI_ItJ82upkTgfWejuu5giqCvB_F7Z3gBhEDyl5nHrhRYXiVVQmrKpk1hNlJs8pELKaa0nESY8Trd3WK2WOoq_1GLOh9SoliTM9wZqIK3CmO0tL2SiqvrTDcBiJ7fPxY1xxIvjuP48z7/s1600/stuffedcrepes10.JPG" width="320" /></a></div><span face="Arial, Helvetica, sans-serif">Spoon a small amount of the filling into the center of a crepe. Fold the crepe in envelope fashion to completely encase the filling. Roll the stuffed crepe in egg and then in bread crumbs. Gently sauté the crepes in butter until golden on both sides. Serve either warm.</span><br /><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Smacznego!</i></b></span><br /><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span><br />Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-70196923535726334442021-11-21T11:55:00.000-05:002021-11-21T11:55:20.597-05:00Thanksgiving With a Polish Twist<p> <i style="font-family: times, "times new roman", serif; font-size: x-large;"><b>Witamy!</b></i></p><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">American Thanksgiving is this week. The stores are mostly stocked up with all the traditional ingredients and there’s definitely a hint of excitement building in the air as the temperatures drop into fall and we’re starting to salivate over that turkey to come. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Truth be told, Thanksgiving is not a classic Polish tradition. But it is catching on and there is no reason why we can’t add a Polish twist to our own feast at home. In fact, after many years of traditional Thanksgiving dinners, adding a Polish twist is a pretty attractive idea. This Turkey recipe comes from Peter's Mom and is a variant on one from her book, The Art of Polish Cooking. And if you really want to get out of the box, try it with a duck or goose. And the two salads below are classic Polish salads that will pair very well with your bird – regardless of its DNA. </span><span style="font-size: medium;"><span style="font-family: "times" , "times new roman" , serif;"><b><i>Smacznego! </i></b></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"> </span></span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8x3n1OAIn5nxhyNkLNh1x0m1lSliOil_Ll0llabKBCyYOl4Z67rXpuspbgrzYS38rdT9BrUsMGAkKHvblKghi2NDgrlbXSqHQaj42eMHf4xtJareh8W_qHwzcw68hRItc_4XDLdBTdVq/s1600/turkey%252C+Polish.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8x3n1OAIn5nxhyNkLNh1x0m1lSliOil_Ll0llabKBCyYOl4Z67rXpuspbgrzYS38rdT9BrUsMGAkKHvblKghi2NDgrlbXSqHQaj42eMHf4xtJareh8W_qHwzcw68hRItc_4XDLdBTdVq/s320/turkey%252C+Polish.jpg" width="320" /></a></div><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><b>Roast Turkey with Sweet Stuffing</b></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">One turkey, 14 – 16 pounds</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ cup butter, melted</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Your turkey’s liver, chopped</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Salt</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><u>Stuffing</u></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">6 slices white bread </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ cup milk</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 tablespoons brandy (optional) </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Your turkey’s liver, chopped</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">4 tablespoons butter, melted</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">3 eggs separated</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ cup golden raisins</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">3 tablespoons almonds, peeled and slivered</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">¼ teaspoon cloves</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">¼ teaspoon sugar</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">One dash Allspice</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1/3 teaspoon salt</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 cup of breadcrumbs</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Preheat your oven to 450°F. Soak the bread in the milk and squeeze out the liquid well. Add the brandy, butter, egg yolks raisins, almonds and spices. Beat the egg whites until stiff. Fold into the stuffing mix a scoop at a time, alternating with the bread crumbs. Mix lightly. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKtd_x_x9LJnyOVBsQRcXjrWe5xfivcvX3XNlkFkgiCgJfAGjQfI4m06zNQgCAp5y9TJaUJQ4kOG37lC9higaIHPgdpnQIVqCSV5pMojiL7EwrB-eL0Nr1jwB3GkTO_n3dwP18gVDdko_n/s1600/Turkey+being+stuffed.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKtd_x_x9LJnyOVBsQRcXjrWe5xfivcvX3XNlkFkgiCgJfAGjQfI4m06zNQgCAp5y9TJaUJQ4kOG37lC9higaIHPgdpnQIVqCSV5pMojiL7EwrB-eL0Nr1jwB3GkTO_n3dwP18gVDdko_n/s200/Turkey+being+stuffed.png" width="200" /></a></div><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="color: red; font-size: xx-small;"><i>Image courtesy of Thermoworks</i></span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Stuff the neck and body cavities and close with skewers. Brush with butter. Place the bird on a roasting rack in its pan, breast down, in the center of the oven. Reduce the oven temp to 325°F and roast about 15 minutes per pound until the internal temperature reaches 160 degrees. Baste skin frequently with the drippings. Sprinkle skin with salt about half way. </span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEu7CcrW4a2h5opJIXb-5pvygONgJydghik4LPEGC3ZpVM0iBR6oyNAiVm-9T0KIm-NshuKOAw7N4Ahq7gnVpS1xNYzdCYyHQ70BIWCXXLfZLjrZTE5yyAj3uNkCB1JcCBpdHX9Z23hve/s1600/meat-thermometer.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEu7CcrW4a2h5opJIXb-5pvygONgJydghik4LPEGC3ZpVM0iBR6oyNAiVm-9T0KIm-NshuKOAw7N4Ahq7gnVpS1xNYzdCYyHQ70BIWCXXLfZLjrZTE5yyAj3uNkCB1JcCBpdHX9Z23hve/s200/meat-thermometer.jpg" width="200" /></a></div><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"> Be sure to use a meat thermometer to gauge doneness (160 degrees) making sure the probe is set in the thigh and not in the stuffing.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">There are a ton of recipes out there for roasting turkey -- your favorite method will be great, as long as you use a meat thermometer to check for doneness. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">For the Polish twist, serve your bird with Cabbage & Apple Salad, Polish Vegetable Salad, and roasted potatoes sprinkled with butter & dill.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5bRHE4tbNMWwA4iyGIijqhkPwhHXm_frtupRvIYnz3sknp0aTJr28yEJJd5lu7w5TGXWe_y4rKKr_oxO8MzJRUUpPpQa4FEhpvOidD4NT09sXTau7eO3RsCvQVi-lJREptmueKVD9T7X/s1600/Cabbage+and+beet+salad03.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5bRHE4tbNMWwA4iyGIijqhkPwhHXm_frtupRvIYnz3sknp0aTJr28yEJJd5lu7w5TGXWe_y4rKKr_oxO8MzJRUUpPpQa4FEhpvOidD4NT09sXTau7eO3RsCvQVi-lJREptmueKVD9T7X/s320/Cabbage+and+beet+salad03.jpg" width="320" /></a></div><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><b>Cabbage & Apple Salad </b></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>small head red cabbage, shredded</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2<span class="Apple-tab-span" style="white-space: pre;"> </span>apples, cored, peeled and shredded</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Juice of 2 lemons</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">4<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons sugar</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Boil the shredded cabbage in salted boiling water for 5 to 7 minutes. Drain & cool. Combine the lemon juice and sugar to make a dressing. Toss the cabbage and apples with the dressing. Cool well before serving.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><b>Polish Vegetable Salad</b></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">4<span class="Apple-tab-span" style="white-space: pre;"> </span>cups cooked, diced potatoes</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">4<span class="Apple-tab-span" style="white-space: pre;"> </span>cups frozen mixed vegetables, cooked and drained</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2<span class="Apple-tab-span" style="white-space: pre;"> </span>cups frozen peas, cooked and drained</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">3<span class="Apple-tab-span" style="white-space: pre;"> </span>large dill pickles, diced (optional)</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1/2<span class="Apple-tab-span" style="white-space: pre;"> </span>cup chopped green onion</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons fresh dill, chopped</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span class="Apple-tab-span" style="white-space: pre;"> </span>Salt and pepper</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">3/4<span class="Apple-tab-span" style="white-space: pre;"> </span>cup mayonnaise</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">3/4<span class="Apple-tab-span" style="white-space: pre;"> </span>cup sour cream</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons prepared yellow mustard</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2<span class="Apple-tab-span" style="white-space: pre;"> </span>hard boiled eggs, chopped</span><br /><div class="separator" style="clear: both; text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuNnRGI1zd0gr2IyfDy81nUEmrLOOH8fH44HFcaFADEoJ2pPyPI4kPcwONRFq5nFn30ttprdhjBRDziuLBEOVkqaZ0q_-85Jc9NOtpt7-M_qRea9l7cmm8xjeafAbCZiLvyz6v6G_4dTM/s1600/vegetablesalad01.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuNnRGI1zd0gr2IyfDy81nUEmrLOOH8fH44HFcaFADEoJ2pPyPI4kPcwONRFq5nFn30ttprdhjBRDziuLBEOVkqaZ0q_-85Jc9NOtpt7-M_qRea9l7cmm8xjeafAbCZiLvyz6v6G_4dTM/s320/vegetablesalad01.JPG" width="320" /></a></span></div><br /><span class="Apple-tab-span" style="white-space: pre;"> </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Mix the potatoes with the vegetables, pickles, onions and dill. Season with salt and pepper.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Mix mayonnaise with sour cream and mustard. Combine dressing and vegetable mixture.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Chill thoroughly. Arrange salad in a pretty bowl. Sprinkle top with the chopped or sliced egg. A few slices of radish and sprigs of dill will add a nice touch of color. </span><br />Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-12832313520846610432021-10-11T12:25:00.000-04:002021-10-11T12:25:39.722-04:00Creative Apple Desserts - Polish Style<p> <b style="font-family: times, "times new roman", serif; font-size: x-large;"><i>Witamy!</i></b></p><div class="MsoNormal"><span style="line-height: 17.12px;"><span style="font-family: "times" , "times new roman" , serif;"><b><i><br /></i></b></span></span></div><div class="MsoNormal" style="line-height: 24px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyUpz_6VYttsag35jTQMsJEYxziEqDsMi2Frkdkkqei2W3VS-kBiRujEWiry7vK1ysYYvFmjJnBcqLPU5okV-El3W__BktL1oGs055spyZBB4ErHiMQfoCrpefZ7pJ7qyrFpCBjsaId5Lm/s1600/apples+2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1005" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyUpz_6VYttsag35jTQMsJEYxziEqDsMi2Frkdkkqei2W3VS-kBiRujEWiry7vK1ysYYvFmjJnBcqLPU5okV-El3W__BktL1oGs055spyZBB4ErHiMQfoCrpefZ7pJ7qyrFpCBjsaId5Lm/s320/apples+2.jpg" width="267" /></a></div><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;"><span face=""arial" , sans-serif" style="font-size: 12pt;">It’s apple time!</span><span face=""arial" , sans-serif" style="font-size: 12pt;"> </span><span face=""arial" , sans-serif" style="font-size: 12pt;">Local orchards are full and ready for picking.</span><span face=""arial" , sans-serif" style="font-size: 12pt;"> </span><span face=""arial" , sans-serif" style="font-size: 12pt;">Our farmer’s markets are overflowing with many varieties of fresh picked apples including those “not-so-pretty” local varieties. In fact Peter just read about one orchard featuring “heirloom apples”...yes, they were deformed and misshapen, but apparently just delicious.</span><span face=""arial" , sans-serif" style="font-size: 12pt;"> </span></span><br /><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;"><br /></span><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">There’s an apple orchard just up the road and their apple cider barrels are brimming with fresh and tangy, amazing cider - if you can swat the bees away which are looking for a treat as well.<span style="mso-spacerun: yes;"> </span>We’ve always preferred the fresh pressed, unpasteurized, straight-out-of-the-barrel kind because the taste is so much more intense.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 24px;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;"><br /></span></div><div class="MsoNormal" style="line-height: 24px;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">Apples are an important part of Polish cuisine and here are two favorite desserts that Peter’s Mom made for him every fall.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 24px;"><br /></div><div class="MsoNoSpacing" style="line-height: 24px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIJOnWOmSPgvyYfgxRo8yvj1ooWsrZ-_3T6lF2OUso-j374HbCb1sZuL7iJy3AQ4TW-HIClUmSeOLiSgJ_em5kuyicFWr20vrxyt9bsLqKk_T32DWPFIsDneGkrrohUkIP15TaeCo6NOE/s1600/rice+%2526+apple+pudding.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="194" data-original-width="259" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIJOnWOmSPgvyYfgxRo8yvj1ooWsrZ-_3T6lF2OUso-j374HbCb1sZuL7iJy3AQ4TW-HIClUmSeOLiSgJ_em5kuyicFWr20vrxyt9bsLqKk_T32DWPFIsDneGkrrohUkIP15TaeCo6NOE/s200/rice+%2526+apple+pudding.jpg" width="200" /></a></div><b style="mso-bidi-font-weight: normal;"><u><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">Apple and Rice Delight<o:p></o:p></span></u></b></div><div class="MsoNoSpacing" style="line-height: 24px;"><b style="mso-bidi-font-weight: normal;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">Serves 6<o:p></o:p></span></b></div><div class="MsoNoSpacing" style="line-height: 24px; margin-left: 22.5pt; text-indent: -22.5pt;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;"><span style="mso-tab-count: 1;"> 4 </span>cups, semi-tart, peeled, cored and shredded apples<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">(use those ugly local ones, because they taste great, are often cheapest and most plentiful, and they support your local produce farms.)</i><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNoSpacing" style="line-height: 24px; margin-left: 22.5pt; text-indent: -22.5pt;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;"><span style="mso-tab-count: 1;"> 1 </span>tablespoon cinnamon<o:p></o:p></span></div><div class="MsoNoSpacing" style="line-height: 24px; margin-left: 22.5pt; text-indent: -22.5pt;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;"> <span style="mso-tab-count: 1;"> 1/2 </span>cup brown sugar<o:p></o:p></span></div><div class="MsoNoSpacing" style="line-height: 24px; margin-left: 22.5pt; text-indent: -22.5pt;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">4 <span style="mso-tab-count: 1;"> </span>cups cooked rice, not precooked or instant rice<o:p></o:p></span></div><div class="MsoNoSpacing" style="line-height: 24px; margin-left: 22.5pt; text-indent: -22.5pt;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">1½ <span style="mso-tab-count: 1;"></span>cups sour cream<o:p></o:p></span></div><div class="MsoNoSpacing" style="line-height: 24px; margin-left: 22.5pt; text-indent: -22.5pt;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">4<span style="mso-tab-count: 1;"> </span>tablespoons confectioners’ sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 24px; margin-left: 22.5pt; text-indent: -22.5pt;"><br /></div><div class="MsoNormal" style="line-height: 24px; margin-left: 22.5pt; text-indent: -22.5pt;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">Preheat oven to 375 °F.<span style="mso-spacerun: yes;"> </span>In a bowl, combine the cinnamon and sugar with the shredded apples and mix well.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 24px; margin-left: 22.5pt; text-indent: -22.5pt;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">Grease a 9-inch baking dish (or glass pie pan)<span style="mso-spacerun: yes;"> </span>and spread out the rice and apples in the pan , in alternating layers<span style="mso-spacerun: yes;"> </span>(rice/apples/rice/apples/rice) .<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 24px; margin-left: 22.5pt; text-indent: -22.5pt;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">Cover and bake for 40 minutes.<span style="mso-spacerun: yes;"> </span>In the mean time, whisk the sour cream and sugar into a sauce and set aside.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 24px; margin-left: 22.5pt; text-indent: -22.5pt;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">Let the dish cool down a bit.<span style="mso-spacerun: yes;"> </span>Serve warm in small bowls, topped with the sweet sour cream sauce.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 24px; margin-left: 22.5pt; text-indent: -22.5pt;"><i style="mso-bidi-font-style: normal;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">Note:<span style="mso-spacerun: yes;"> </span>the top layer of rice may get a little crunchy, but that gives it a great texture.<o:p></o:p></span></i></div><div class="MsoNormal" style="line-height: 24px; margin-right: -0.5in;"><br /></div><div class="MsoNormal" style="line-height: 24px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JQYqSG13ecfv9RQAN-GX4SPEqA29ObL4qGN7pNloLZ193ZJdy3G19Tof-NNT95dbPcTc8bGD3F9MWhtW09WGPazb-CeaNTwdo1zySLViLYlZIAAsd6FONfSTZbU_-WHxSxHyE0rrpofY/s1600/apples%252C+stuffed.webp" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="511" data-original-width="767" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JQYqSG13ecfv9RQAN-GX4SPEqA29ObL4qGN7pNloLZ193ZJdy3G19Tof-NNT95dbPcTc8bGD3F9MWhtW09WGPazb-CeaNTwdo1zySLViLYlZIAAsd6FONfSTZbU_-WHxSxHyE0rrpofY/s320/apples%252C+stuffed.webp" width="320" /></a></div><b style="mso-bidi-font-weight: normal;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">Stuffed Apples<span style="mso-spacerun: yes;"> </span>(Serves 6)<o:p></o:p></span></b></div><div class="MsoListParagraphCxSpFirst" style="line-height: 24px; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 12pt; line-height: 24px;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><!--[endif]--><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">3 tablespoons honey<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: 24px; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 12pt; line-height: 24px;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><!--[endif]--><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">3 tablespoons finely chopped walnuts<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: 24px; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 12pt; line-height: 24px;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><!--[endif]--><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">3 tablespoons graham cracker crumbs<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: 24px; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 12pt; line-height: 24px;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><!--[endif]--><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">2 tablespoons orange liqueur<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">*</b><o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: 24px; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 12pt; line-height: 24px;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><!--[endif]--><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">6 medium apples<span style="mso-spacerun: yes;"> </span>(sweet, not tart)<o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="line-height: 24px; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 12pt; line-height: 24px;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><!--[endif]--><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">3 teaspoons butter<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 24px;"><br /></div><div class="MsoNormal" style="line-height: 24px;"><span face=""arial" , sans-serif" style="font-size: 12pt; line-height: 24px;">Preheat oven to 375 °F.<span style="mso-spacerun: yes;"> </span>Mix the honey with the walnuts, cracker crumbs and liqueur<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">*</b> <i style="mso-bidi-font-style: normal;">or substitute with 2 tablespoons orange juice plus ½ teaspoon orange zest</i>.<span style="mso-spacerun: yes;"> </span>Cut the tops off the apples and core to remove the seeds.<span style="mso-spacerun: yes;"> </span>Fill the holes with the stuffing.<span style="mso-spacerun: yes;"> </span>Top with ½ teaspoon of butter and cover with the apple tops.<span style="mso-spacerun: yes;"> </span>Place close to one another in a baking dish and bake for 1 hour.<span style="mso-spacerun: yes;"> </span>Serve warm.<span style="mso-spacerun: yes;"> </span>Maybe with a scoop of ice cream to be really awesome.<o:p></o:p></span><br /><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 36px;"><b><i>Smacznego!</i></b></span></div>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-16492957152634319792021-08-28T10:23:00.000-04:002021-08-28T10:23:46.858-04:00Summer Salmon Salad - Polish Style<p> <b><i>Witamy!</i></b></p><div class="separator" style="clear: both; text-align: center;"></div><span face=""arial" , "helvetica" , sans-serif">Canned salmon! Yes indeed, canned salmon has a place in every pantry. It has more flavor than canned tuna and offers a world of options for a light healthy meal when time is short or you’ve had a hard day and your energy tank is running on fumes. </span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwrrz8Nf7tdE_FETzfQfhMHs_iH6i7tkA8k38twMjZ_l9OTyxWooJJtnx8KyQqLphMTthPKMOJwoNNSCMueX_7Ybv1rPZPpf2SAE5MMUxa88WSi9WFiE_2aEvpeUFiB-1i6Qhz2Zz9j7_/s1600/salmon+salad+8-17-17.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwrrz8Nf7tdE_FETzfQfhMHs_iH6i7tkA8k38twMjZ_l9OTyxWooJJtnx8KyQqLphMTthPKMOJwoNNSCMueX_7Ybv1rPZPpf2SAE5MMUxa88WSi9WFiE_2aEvpeUFiB-1i6Qhz2Zz9j7_/s320/salmon+salad+8-17-17.jpg" width="320" /></a></div><span face=""arial" , "helvetica" , sans-serif">This was a favorite dish of Peter’s Mom’s and it really should be in your file of favorite recipes. It's a perfect summer plate when you don’t feel like preparing a more complicated or involved meal. </span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">The fishing industry in Poland is growing rapidly as eating fish is </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFefoZVNNn-zGIyUFVMU9_yZGPNX7K7KmjkJO5ibZ15U836ZdyfEN4d6vIFr8f54RDn8SbBwUO2qyKfubqFoF7j0NFfo21Sbq5yynKt2OxU_w0HcPJCI-UjGF5wdEx7zsQD674To79rcT/s1600/salmon-canned-Polish.JPG" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFefoZVNNn-zGIyUFVMU9_yZGPNX7K7KmjkJO5ibZ15U836ZdyfEN4d6vIFr8f54RDn8SbBwUO2qyKfubqFoF7j0NFfo21Sbq5yynKt2OxU_w0HcPJCI-UjGF5wdEx7zsQD674To79rcT/w161-h124/salmon-canned-Polish.JPG" width="161" /></a><div><div><span face=""arial" , "helvetica" , sans-serif">becoming even more popular. Baltic salmon is a unique Polish specialty item. Unlike fatty farm-raised salmon, its firm flesh is only slightly pink (after cooking it is nearly white). Whether cooked or smoked, wild salmon provides amazing taste sensations far superior to the farmed varieties. It is available in cans and can be also eaten raw when salted. Have you ever tried Polish canned salmon and what did you think of it? We’ve not tried it in the U. S. but will look for some on the next visit to our favorite Polish Deli. Laura likes the Kirkland brand canned salmon (packed in water) from Costco but any brand will work. </span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif"><b><i>Serves 8</i></b></span><br /><span face=""arial" , "helvetica" , sans-serif">16 ounces canned, wild salmon, drained and crumbled</span><br /><span face=""arial" , "helvetica" , sans-serif">2 cups young potatoes, boiled & sliced thinly</span><br /><span face=""arial" , "helvetica" , sans-serif">1 cup mayonnaise</span><br /><span face=""arial" , "helvetica" , sans-serif">2 medium tomatoes, sliced</span><br /><span face=""arial" , "helvetica" , sans-serif">2 hard boiled eggs, sliced</span><br /><span face=""arial" , "helvetica" , sans-serif">1 tablespoon scallions or green onions, chopped</span><br /><span face=""arial" , "helvetica" , sans-serif">1 tablespoon fresh dill, chopped</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">This is not one of those recipes where you mix everything in a bowl and serve. This is prettier. The only prep is to arrange all the ingredients in layers, so how easy is that? On the bottom of a serving platter, spread the potatoes in a flat layer. Second, spread a healthy layer of the crumpled salmon over the potatoes. Third, spread a very light layer of the mayonnaise over the salmon. Cover with alternating slices of tomato and the egg – show off your wild side and be creative! </span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkmu7IyR4Onu-PUpJQkUXDaJzvHdsw5DQROZUj101mPxV95PpeuRUju4nDzNeY3QnQvRQKR4Vi6eGCmq29uLMrTaWp46vwr_S0cYNEOTy-awFrpHPA1dKXDIsDuFtSxk2xEiskZxMe1COz/s1600/dill.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="400" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkmu7IyR4Onu-PUpJQkUXDaJzvHdsw5DQROZUj101mPxV95PpeuRUju4nDzNeY3QnQvRQKR4Vi6eGCmq29uLMrTaWp46vwr_S0cYNEOTy-awFrpHPA1dKXDIsDuFtSxk2xEiskZxMe1COz/s200/dill.JPG" width="133" /></a></div><span face=""arial" , "helvetica" , sans-serif">Sprinkle the chopped green onions, and lastly sprinkle generously with chopped dill. Dill is so important in Polish cuisine! And now you can find it as fresh as can be at many Farmers Markets. Chill for an hour and serve on lettuce leaves. A glass of dry white wine or fresh iced tea would pair very nicely with this beautiful salad. </span><br /><b><i>Smacznego!</i></b><br /></div></div>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-20345383374279098072021-08-05T09:52:00.000-04:002021-08-05T09:52:41.723-04:00Summer Fruit Soups - Polish Style<p> <i style="font-family: Times, "Times New Roman", serif; font-size: x-large;"><b>Witamy!</b></i></p><span face="Verdana, sans-serif">Polish cuisine is comprised of a very wide variety of dishes and flavors. They come from the influences 14th century French and Italian royalty, from the worldly wives of 18th and 19th century Polish gentry, and from the flavors left behind by the invading armies of neighboring lands.</span><br /><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kaVULe2-EtGztsBRUL4lryliss719XCnsyv0TwyceMzUTWwXzSX6beXWSAFxHn-xRoPBI_pwMgaLvnZ3YbxdG6NM5xtmyeZXkz642uf6ZtKQ24yf4mdG2TKv5fo2KZLNoHuIf97RPdqS/s1600/strawberries+2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kaVULe2-EtGztsBRUL4lryliss719XCnsyv0TwyceMzUTWwXzSX6beXWSAFxHn-xRoPBI_pwMgaLvnZ3YbxdG6NM5xtmyeZXkz642uf6ZtKQ24yf4mdG2TKv5fo2KZLNoHuIf97RPdqS/s200/strawberries+2.jpg" width="200" /></a></span></div><br /><span face="Verdana, sans-serif">Among the most original Polish dishes are the soups, such as Sour Soup, Dried Mushroom Soup, Dill Soup, or Pickle Soup. And among the best of Polish soups are the chilled fruit soups. Served cold on a hot summer day, they are refreshing, full of flavor, and always enjoyed by entire families, regardless of age. </span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif">Fruit soups are not too sweet and Poles eat them as a first course for supper or as the main, or for a heartier course with noodles. Sometimes they are served after the main course, as a healthier replacement for dessert. </span><br /><span face="Verdana, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdmzsr7Y5uXgZ1qXjZbGoO36rQZTtbxNeV4FITtvAOS9vx3MX8afuLg8eY1Lm781fQ4_Kt7KxkK4pN56cvRSEM1Sk4SWmYFsvSVu6oSy42-EvAD9voDWbm_IgUKNVTtuvAgVkpS4Nwx-dP/s1600/strawberry+soup%252C+polish+website.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdmzsr7Y5uXgZ1qXjZbGoO36rQZTtbxNeV4FITtvAOS9vx3MX8afuLg8eY1Lm781fQ4_Kt7KxkK4pN56cvRSEM1Sk4SWmYFsvSVu6oSy42-EvAD9voDWbm_IgUKNVTtuvAgVkpS4Nwx-dP/s320/strawberry+soup%252C+polish+website.jpg" width="320" /></a></span></div><b style="font-family: Verdana, sans-serif;">Chilled Strawberry Soup</b><br /><span face="Verdana, sans-serif"><b>Serves 6</b></span><br /><span face="Verdana, sans-serif">1 quart ripe strawberries, washed and hulled</span><br /><span face="Verdana, sans-serif">1 quart buttermilk</span><br /><span face="Verdana, sans-serif">½ cup sugar</span><br /><span face="Verdana, sans-serif">2/3 cup sour cream</span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif">Using a blender, mix the strawberries and 1 cup of the buttermilk for a few seconds until smooth. Add the sugar and remaining buttermilk and mix well. Chill thoroughly. Serve with home-made buttery croutons. </span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><b>Chilled Blueberry Soup</b></span><br /><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD4js31FmB9iizmEKdldvWr7vZTbzBTHHOh3RS4Hl2O6XCmm6WOVi5BJEBL_PFzk8XJ_Y1aIYzr-J6qiIVZ5_Al24cRY31EoHE_vxEiUxaT4CkOMnnMkVEFu_G-LWVoceoA2neHZ5rgGLK/s1600/blueberries+2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD4js31FmB9iizmEKdldvWr7vZTbzBTHHOh3RS4Hl2O6XCmm6WOVi5BJEBL_PFzk8XJ_Y1aIYzr-J6qiIVZ5_Al24cRY31EoHE_vxEiUxaT4CkOMnnMkVEFu_G-LWVoceoA2neHZ5rgGLK/s320/blueberries+2.jpg" width="320" /></a></b></span></div><b style="font-family: Verdana, sans-serif;">Serves 6</b><br /><span face="Verdana, sans-serif">1 quart blueberries</span><br /><span face="Verdana, sans-serif">1 slice white bread</span><br /><span face="Verdana, sans-serif">4 cups water</span><br /><span face="Verdana, sans-serif">½ teaspoon cinnamon</span><br /><span face="Verdana, sans-serif">¼ teaspoon cloves</span><br /><span face="Verdana, sans-serif">½ cup sugar</span><br /><span face="Verdana, sans-serif">2/3 cup sour cream</span><br /><span face="Verdana, sans-serif">Croutons</span><br /><span face="Verdana, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"></div><span face="Verdana, sans-serif">Add the blueberries and bread to one cup of boiling water. Bring back to boil and simmer for 5 minutes. Mix in a blender for just a few seconds until smooth. Add remaining 3 cups of boiling water, spices and sugar, blend well until smooth. Refrigerate until thoroughly chilled. Just before serving, add sour cream to the soup tureen and mix. Garnish each serving with croutons.</span><br /><span face="Verdana, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0AOwgij3EP722tnEm4s2FIQdn7Inuw2ceBKoVVE5BMXZSLi-kK1qUHEmo5YHT9UvT-iZV3TAuhA3NBzhmdDjDTdFpZoCsKCQNIEm-9Z51vHFJhyGVbo3P8_AZViUmbxKtw11DJwGVBc4/s1600/plums%252C+Italian.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0AOwgij3EP722tnEm4s2FIQdn7Inuw2ceBKoVVE5BMXZSLi-kK1qUHEmo5YHT9UvT-iZV3TAuhA3NBzhmdDjDTdFpZoCsKCQNIEm-9Z51vHFJhyGVbo3P8_AZViUmbxKtw11DJwGVBc4/s200/plums%252C+Italian.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBzNf09Hj0mCj7upPMGQmVVbaKJousnd2ZtgubGKRE9MgJQVZ77MnwcDzwWAXvnwJoanXzhDAc-ij4TjuVBF0xRf9EZVSFQL830rxRQvtAq6Ya-ZFKzPuIwEZsxAp4sG1vQy310IB1ysr/s1600/cherries.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBzNf09Hj0mCj7upPMGQmVVbaKJousnd2ZtgubGKRE9MgJQVZ77MnwcDzwWAXvnwJoanXzhDAc-ij4TjuVBF0xRf9EZVSFQL830rxRQvtAq6Ya-ZFKzPuIwEZsxAp4sG1vQy310IB1ysr/s200/cherries.jpg" width="200" /></a></div><span face="Verdana, sans-serif">For two delicious varieties, substitute 1½ pounds of pitted Italian plums or 3 pints of pitted cherries, and increase the sour cream a bit to 2/3 cup. </span><br /><i style="font-family: Times, "Times New Roman", serif; font-size: x-large;"><b>Smacznego!</b></i><br />Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-60376546253491673752021-05-31T09:39:00.002-04:002021-07-06T10:00:57.405-04:00Sour Milk - A True Polish Delicacy (For Real!) "Zsiadłe Mleko" <p> <span style="color: blue; font-family: Times, 'Times New Roman', serif; font-style: italic; font-weight: bold;">Really? Sour Milk?</span><i style="color: blue; font-family: Times, "Times New Roman", serif; font-weight: bold;"> Oh yeah, for sure and for real! </i><i>Keep reading: </i></p><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif">One of my favorite childhood food memories was a summer delicacy called </span><i><b><span style="color: #0b5394; font-family: times;">Zsiadłe Mleko</span></b></i><span face="Verdana, sans-serif"> or in English, Sour Milk. Now before you scroll away or hit the delete key, just hang in there with me because </span><span face="Verdana, sans-serif" style="color: red;"><i>there is nothing spoiled or sour about it </i></span><span face="Verdana, sans-serif">and it is a genuine Polish delicacy. I just devoured a bowl of it and it was an absolutely refreshing and tangy summer lunch.</span><br /><span face="Verdana, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcXuEISWRS7BT2WE3i4MINns2j608eiq2cagq7kwnolOUsdiSxXl0_rFUyh3vKKxi1ErvrhUzNwwMMi0SSu1PyS-VFitR-aECKH3GuenmWd_KYz696UyON0eoR94QMhwmO9gau68_4xE1/s1600/sour+milk.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcXuEISWRS7BT2WE3i4MINns2j608eiq2cagq7kwnolOUsdiSxXl0_rFUyh3vKKxi1ErvrhUzNwwMMi0SSu1PyS-VFitR-aECKH3GuenmWd_KYz696UyON0eoR94QMhwmO9gau68_4xE1/s320/sour+milk.jpg" width="320" /></a></span></div><span face="Verdana, sans-serif">Close your eyes and think slightly thin or loose yogurt…with a similar tang of buttermilk and the texture of a light pudding or flan. It's served with buttered baby potatoes and fresh dill. I promise that it really tastes fantastic and there’s nothing sour about it. </span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif">There was a great story told by my Mom, who was active in the Polish resistance, that during World War II, there was a small band of Polish resistance fighters who found themselves in France behind enemy lines. They were lost and exhausted from dodging the enemy. A French farmer took them in and let them hide in his cow barn. That farmer, seeing that they were also famished, apologized and said that all he had was some potatoes in the field, a few left-over sprigs of dill in the garden, and a bucket of soured milk which he was planning to feed to his pigs. The Polish soldiers, hearing this, started laughing hysterically and pounced on the bucket of sour milk. You see, where they grew up in Poland this was a delicacy known as “a dish for kings” -- a bowl of sour milk enjoyed best with a small plate of buttered potatoes and dill. Amazing!</span><br /><span face="Verdana, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GTR0sFV46h8PgXqa2bJOLLCd9oIC-OuOqj8AltgT0yHlHP2ekG3tTnClYSi_6PSHNR7hrfb-PFpsCBxBU919Mrk6wwuKx_X3Zt5ZXRzr9x7qedtzkXmp5ovQmHjRlccn9-2Wh63mzC5B/s1600/sour+milk+2.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GTR0sFV46h8PgXqa2bJOLLCd9oIC-OuOqj8AltgT0yHlHP2ekG3tTnClYSi_6PSHNR7hrfb-PFpsCBxBU919Mrk6wwuKx_X3Zt5ZXRzr9x7qedtzkXmp5ovQmHjRlccn9-2Wh63mzC5B/s200/sour+milk+2.png" width="200" /></a></div><span face="Verdana, sans-serif">In Poland you can buy it commercially prepared but back in the day, this dish was made at home with unpasteurized milk. But these days there is risk of germs or disease from consuming raw milk, <u>so we strongly suggest that only pasteurized milk be used</u>.</span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><b><i>The Recipe:</i></b> First, the milk has to be “cultured” to become thick and tart. Pour a quart of whole milk into a glass or ceramic bowl (anything but metal). Add ½ cup of sour cream OR 1 cup of cultured buttermilk. Whisk or blend the mixture thoroughly. Place the bowl into a warm spot (80 °F is great) and let it stand for 24 hours or until thick. Do not move or disturb the bowl while the milk is setting up. When it thickens to the consistency of flan or a light pudding, place the bowl into the fridge and cool for half a day or so. To serve, spoon it into serving bowls and serve with young white potatoes that have been sprinkled with butter and fresh chopped dill. </span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><i>PS: I had a bowl it for lunch – I started it two days ago with a quart of 2% milk and 3 tablespoons of sour cream. The bowl just sat in our kitchen for a day and a half before it set up. A little clear liquid separated in the bowl but I just poured that off. I boiled a few baby white potatoes, sprinkled them with melted butter and dill. My lunch was so refreshing on this hot day and just so delicious that I’ve got another bowl started. </i></span><br /><span face="Verdana, sans-serif"><i><br /></i></span><i><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Smacznego!</b></span></i><br />Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com1tag:blogger.com,1999:blog-4555215946996469864.post-13742253950673504022021-05-25T10:20:00.000-04:002021-05-25T10:20:08.133-04:00Laura's Awesome Strawberry Pie<p> <i style="background-color: white; color: red; font-family: times, "times new roman", serif;"><b><span>Note: We're reposting this amazing recipe from a year ago because most of the U.S. is now enjoying beautiful fresh strawberries. Laura just made this pie a couple of days ago for the family, and it was devoured in seconds. This morning I visited a nearby farm and brought home another 4 pounds of juicy berries so that Laura could make Strawberry Jam which we'll share with family and friends. Farm to table in 15 minutes.</span></b></i></p><div class="separator" style="clear: both;"><b style="color: #333333; font-family: times, "times new roman", serif; font-size: 14.85px;"><i><span style="font-size: medium;">Witamy!</span></i></b></div><div style="text-align: justify;"><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">I don't know for sure if this recipe is truly Polish, but I do know that strawberries are a favorite fruit in Poland. And the number of recipes for strawberry dishes could stretch from Belarus to Germany or from the Baltic Sea to Slovakia - many times over. Here in central Virginia, where we now live, the first crops of strawberries are just being picked.</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1F4X0lLsP5UP4WoIEToISpakboLuxw7dzSUXBFcC3-5xbX2iPNIMSd8X1NZwAsuQridwQ8HggstLXkBAZSlVNZXIBDrGtoQi7E45qFX60pVv9rITRFoGX0c-wZsG-q3tydOi4VPeb9ehE/s1600/strawberry+pie+2020.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1398" data-original-width="1600" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1F4X0lLsP5UP4WoIEToISpakboLuxw7dzSUXBFcC3-5xbX2iPNIMSd8X1NZwAsuQridwQ8HggstLXkBAZSlVNZXIBDrGtoQi7E45qFX60pVv9rITRFoGX0c-wZsG-q3tydOi4VPeb9ehE/s320/strawberry+pie+2020.jpg" width="320" /></a></div><div style="text-align: justify;"><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">We visited a near-by farm yesterday and picket a couple of buckets of fresh, warm juicy berries - right off the vine. In fact we got these berries before the local farmers market had any, so we really lucked out. On the way home Laura asked if I had any requests for the berries and I chose her strawberry pie in a nano-second because it is absolutely to die for and super-easy to make. Truth be told the recipe below is not a heritage Polish recipe but it is Laura’s heritage recipe which she has tweaked and perfected over time.</span></div><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px; text-align: justify;"><br /></span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px; text-align: justify;">As soon as we got home, we wanted to taste-test the farm-berries against some berries we had bought at the grocery store just the day before. These were imported from California, and while they looked picture-perfect on the outside, that’s where the similarities ended.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi9v1xFwrkx5MQAA33xS_ooNXJVLRpdWrZkrEeEcnsyEdYNsJPts2NW9HLDxWLATPn0jSIaZeawRRR-et2e2qLWmT2IjQFrqTtibONJ7LAAP0-zL3uwxw7CLtckmW6BvvInEUNB2YrelE/s1600/strawberries+2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" data-original-height="612" data-original-width="612" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi9v1xFwrkx5MQAA33xS_ooNXJVLRpdWrZkrEeEcnsyEdYNsJPts2NW9HLDxWLATPn0jSIaZeawRRR-et2e2qLWmT2IjQFrqTtibONJ7LAAP0-zL3uwxw7CLtckmW6BvvInEUNB2YrelE/s200/strawberries+2.jpg" width="200" /></a></div><div style="text-align: justify;"><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;"><br /></span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">Both samples were cut in half – the imported berries were quite pale in the center and the farmer’s berries were deep red throughout. We bit into each and rolled the fruit around our taste-buds, just like a fine wine. The “shipped-in” berries were rather bland and did not have that intense strawberry flavor simply because they were picked before their time. But the farmer’s berries on the other hand, were juicy and had that bright sweet flavor that let us know they were still on their stems just earlier that morning. There’s an obvious moral to this story…if you have access to a berry farm or a farmers’ market, it’s well worth the extra pennies to buy berries that are totally satisfying. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAK8AXeRNAe725xBY9-55FAs_LfIXkcE_NFo_vWQ6eESzKwmElK5o8tMFkMPGJvxRgyotBheKvzdhLI0Nuw2NgLngNpKDAn-x7IT639EJVB9_TPfhSUAgcs1C8FmAIdhkYTSdUs_JMmFU7/s1600/strawberry+pie+prep.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1497" data-original-width="1600" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAK8AXeRNAe725xBY9-55FAs_LfIXkcE_NFo_vWQ6eESzKwmElK5o8tMFkMPGJvxRgyotBheKvzdhLI0Nuw2NgLngNpKDAn-x7IT639EJVB9_TPfhSUAgcs1C8FmAIdhkYTSdUs_JMmFU7/s320/strawberry+pie+prep.jpg" width="320" /></a></div><b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 14.85px;"><u><br /></u></b><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;"></span><b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 14.85px;"><u>Laura’s Strawberry Pie</u></b><br /><b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 14.85px;"><u>(serves 8)</u></b><br /><b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 14.85px;"><u><br /></u></b><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;"></span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">1 9-inch baked pie crust (homemade or purchased)</span><br /><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">2 quarts fresh strawberries </span><br /><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">3 tablespoons corn starch</span><br /><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">½ to 1 cup sugar (depending on the sweetness of the berries)</span><br /><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">1 cup water</span><br /><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">1 teaspoon butter </span><br /><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;"><span style="text-align: justify;"><br /></span></span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;"><span style="text-align: justify;">Wash the strawberries and remove the hulls. Mash enough of the strawberries to make one cup. Put the mash with one cup water in a 1-quart or larger glass measuring cup. Add sugar ¼ cup at a time, mix and taste until you achieve the desired sweetness. </span></span><br /><br /><div style="text-align: justify;"><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;"><span face=""verdana" , sans-serif">Microwave the strawberry mixture on high for 4 to 6 minutes or until the mixture is boiling. Watch carefully so the mixture does not boil over. </span></span></div><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;"></span><div style="text-align: justify;"><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /></div><div style="text-align: justify;"><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">Soften the corn starch in a couple of tablespoons of water and whisk quickly into the strawberry mixture. Microwave the mixture another 2 to 3 minutes on high or until mixture thickens. Stir in the butter.</span></div><br /><div style="text-align: justify;"><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;"><span face=""verdana" , sans-serif">Let the mixture cool completely. Cooling may take 30 minutes or longer.</span></span></div><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;"></span><br /><div style="text-align: justify;"><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;"><span face=""verdana" , sans-serif" style="color: #333333;">Arrange the remaining strawberries, either whole or sliced, in the baked and cooled pie crust. Pour the cooled strawberry glaze mixture evenly over the top of the berries. Refrigerate until set, about 3 hours, before serving. </span><span face=""verdana" , sans-serif" style="color: #333333;">Garnish with whipped cream, if desired.</span></span></div><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;"></span><div style="text-align: justify;"><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><i><span style="font-family: "times" , "times new roman" , serif; font-size: medium;">Smacznego!</span></i></b></div><br /><div><b style="background-color: white; color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif;"><b><span style="font-family: "times" , "times new roman" , serif; font-weight: 400; text-align: justify;"><span><span style="text-align: start;"><span style="color: blue; font-family: "times" , "times new roman" , serif;"><b><i>Friends: This is a great time for exploring your Polish roots by trying some new heritage recipes. Our books each have 45 traditional Polish dishes that have been handed down from our family or our friends’ families. They’ve been updated for modern kitchens, so no more “pinch” of this or “glass” of that. And each has been extensively tested, much to the delight of our friends and neighbors. Each recipe is accompanied by beautiful photography. Each book contains poignant family stories about growing up Polish. And each book is full of helpful hints and tips to help make your dishes successful. The books are available autographed and personally dedicated, on our website (in the U.S.) or a bit cheaper from any online bookseller such as Amazon (worldwide). Your family will love you for it. </i></b></span></span></span></span></b></b></div><b style="background-color: white; color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-weight: 400; text-align: justify;"><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="font-size: 14.85px;"></span></span></b><div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd16cJ_Wplx12d-1HSWO7CN0JGGw7xtnZW2IemdoO7bns3z4iwYCB6_OCCHQ9R1V6I41pTi6EleeKZ19_tYTxRXJowjlRYrcx2GU6ESmV33xyyz5z-S0MenSxiyhn929qJC_4cQGemYAW0/s1600/postcard+3.jpg" style="color: #6666cc; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="504" data-original-width="650" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd16cJ_Wplx12d-1HSWO7CN0JGGw7xtnZW2IemdoO7bns3z4iwYCB6_OCCHQ9R1V6I41pTi6EleeKZ19_tYTxRXJowjlRYrcx2GU6ESmV33xyyz5z-S0MenSxiyhn929qJC_4cQGemYAW0/s400/postcard+3.jpg" style="border: none; position: relative;" width="400" /></a></div>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com1tag:blogger.com,1999:blog-4555215946996469864.post-83155037335676136762021-04-13T10:37:00.000-04:002021-04-13T10:37:44.935-04:00Strawberry-Rhubarb Tart - Polish Style<p> <b style="font-family: times, "times new roman", serif; font-size: x-large;"><i>Witamy!</i></b></p><div class="MsoNormal" style="line-height: 18.4px;"><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Poles love fruit tarts. They’re nothing like American grocery store style fruit t</span><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">arts with huge chunks of fruit in a yellow custard, and drenched in a shiny sweet glaze. Those are pretty to look at but I prefer other European pastries that are less sweet. </span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia18SteKVqDMk9kcyJQ7YVnwXg4lRlu_ez2QjYP5HF_TeyhX8bUzh3y4bpBFgErl6PvMC1ErqHJH5mzHDEGJNDuNBQ4tmIUpnIcWsGDc_UGbxhQT8yK3XatdPhnp40Hcl4dmeV1e_Dvo8N/s1600/Rhubarb_Cake07.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span face=""verdana" , sans-serif"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia18SteKVqDMk9kcyJQ7YVnwXg4lRlu_ez2QjYP5HF_TeyhX8bUzh3y4bpBFgErl6PvMC1ErqHJH5mzHDEGJNDuNBQ4tmIUpnIcWsGDc_UGbxhQT8yK3XatdPhnp40Hcl4dmeV1e_Dvo8N/s320/Rhubarb_Cake07.jpg" width="213" /></span></a></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">The classic Polish berry tarts we grew up with have fewer ingredients, they are simpler to make, less sweet and focus more on the natural flavors of the fruit. This one is a favorite because it combines the flavors of berries and rhubarb for a wonderful contrast of sweet and tart.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif"><br /></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Have your local farmers markets opened up yet? As the weather gets warmer, more and more berries will be showing up for sale. And since they are usually local and fresh picked, the berries are bright red and super-sweet. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SNhEV0C8mzEbR1iy7R-acnrNWoAELEMs4ZOerukYv52L65IOxfoknuzk_Sk6ETpTWj_n7K0Rzgfi0NVlASrmPCs-VrzKXiGVg13Wgym0KhNEMoDz-5DKdUg4wWc_3l1GzXUm2e1Qv-4G/s1600/rhubarb-.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span face=""verdana" , sans-serif"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SNhEV0C8mzEbR1iy7R-acnrNWoAELEMs4ZOerukYv52L65IOxfoknuzk_Sk6ETpTWj_n7K0Rzgfi0NVlASrmPCs-VrzKXiGVg13Wgym0KhNEMoDz-5DKdUg4wWc_3l1GzXUm2e1Qv-4G/s200/rhubarb-.jpg" width="133" /></span></a></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Now we’re also seeing rhubarb which is a bakers’ dream ingredient. When raw it looks like red celery, and it’s quite tart on the tongue. But when you cook it down with some sweetener, it can add such a beautiful bright fresh note to any fruit it is paired with. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif"><br /></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">This is a favorite “go-to” dessert of ours because it is so easy and frankly flexible. Any berries will work although we like it best when the berries are paired with the rhubarb for a more natural and fresher flavor profile. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif"><br /></span></div><div class="MsoNormal" style="line-height: 18.4px;"><b>Yields 32 squares<o:p></o:p></b></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif"><br /></span></div><div class="MsoNormal" style="line-height: 18.4px;"><b>Cake Batter<o:p></o:p></b></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1¼ cups butter, softened<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¾ cup sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1½ cups flour<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1½ teaspoons baking powder<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½ cup milk<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">4 eggs, separated<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 teaspoon vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 pound rhubarb, cut into <span>thin,</span> <span>½-inch wide slices</span><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span>1 pound</span> ripe strawberries, sliced into <span>1/2-inch pieces</span><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif"><br /></span></div><div class="MsoNormal" style="line-height: 18.4px; vertical-align: top;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Preheat oven to 350°F. Butter and flour a 10x15-inch pan.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px; vertical-align: top;"><span face=""verdana" , sans-serif"><br /></span></div><div class="MsoNormal" style="line-height: 18.4px; vertical-align: top;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Using a standing mixer, blend the butter and sugar and until pale and creamy. Mix the flour with the baking powder and add to the butter - alternately with the milk. Add the egg yolks one at a time, beating constantly. Add the vanilla and blend thoroughly.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px; vertical-align: top;"><span face=""verdana" , sans-serif"><br /></span></div><div class="MsoNormal" style="line-height: 18.4px; vertical-align: top;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">In a separate bowl, beat the egg whites until stiff. Fold into the dough and mix lightly. Spread the dough evenly in the prepared pan. Combine the strawberry and rhubarb pieces and distribute the fruit mixture evenly on top of the batter. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif"><br /></span></div><div class="MsoNormal" style="line-height: 18.4px;"><b>Topping<o:p></o:p></b></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½ cup butter, softened<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 cup flour<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼ cup brown sugar, lightly packed<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif"><br /></span></div><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Mix the butter and flour until it resembles coarse crumbs. Add the sugar and mix well. Sprinkle the crumb mixture over top of the fruit.</span></div><br /><div class="MsoNormal" style="line-height: 18.4px;"><span face=""verdana" , sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcC_9QD4iPfn7j-Yk-_SD3L3RhMod-Cd60y97BG51z4VO_rkeJPI-EgHVgRCFLl0FE5qzYtaLmeYI9Ud1wqzYM1MNDmuL-g349lsZACb4cwgh3HRZiga3jBAkjhaBLy79EHbVJJKCGG-Dn/s1600/Rhubarb_Cake06.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span face=""verdana" , sans-serif"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcC_9QD4iPfn7j-Yk-_SD3L3RhMod-Cd60y97BG51z4VO_rkeJPI-EgHVgRCFLl0FE5qzYtaLmeYI9Ud1wqzYM1MNDmuL-g349lsZACb4cwgh3HRZiga3jBAkjhaBLy79EHbVJJKCGG-Dn/s320/Rhubarb_Cake06.jpg" width="320" /></span></a></div><div class="MsoNormal" style="line-height: 18.4px; vertical-align: top;"><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. If the crumb topping starts to brown too quickly, place a piece of aluminum foil over the top of the cake. Remove from oven. Cool and cut into portion-sized squares. A scoop of vanilla ice cream on the side would be a no-brainer! <o:p></o:p></span><br /><span face=""verdana" , sans-serif" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span><span face=""verdana" , sans-serif" style="color: red; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><b><i><span style="font-size: xx-small;">*</span><span style="font-size: x-small;"> Note: if your fruit pieces are too small they could render too much moisture and the middle of your tart will be wet. If so, bake a little longer, keeping an eye on the crust not getting too dark.</span></i></b></span></div><div class="MsoNormal" style="line-height: 18.4px; vertical-align: top;"><span face=""verdana" , sans-serif" style="font-size: large;"><b><i><br /></i></b></span></div><div class="MsoNormal" style="line-height: 18.4px; vertical-align: top;"><span face=""verdana" , sans-serif"><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b><i>Smacznego!</i></b></span></span></div>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-7123502972684168242021-03-10T09:16:00.005-05:002021-03-10T09:21:40.606-05:00Our Easter Traditions - Kicked Up Polish Style<p> <b style="font-family: Times, "Times New Roman", serif; font-size: x-large;"><i>Wesołych Świąt (Happy Easter)! </i></b></p><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif">Our Easter menu will remain pretty much the same this year - as it has through four generations and over 70 years since the Zeranski’s emigrated from Europe. For 2021 it will be again be a blend of Polish traditional delicacies with some American favorites – all intended to please our family’s diverse palates.</span><br /><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmigvZq5lyPOegduXIWnQNjiHvByAJrz7oITzVMKkgqHaHSChsNd9Ff1jP9KsWNI34phKcS8CYz-gVvQiEKHXtH2OKxQiaeFqunGXOj7ffwmr-smIQvRFdzFnSpetdoe9t_2MVhfLiAIMf/s1600/Gypsy_Mazurka-22.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></span></div><br /><span face="Verdana, sans-serif"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmigvZq5lyPOegduXIWnQNjiHvByAJrz7oITzVMKkgqHaHSChsNd9Ff1jP9KsWNI34phKcS8CYz-gVvQiEKHXtH2OKxQiaeFqunGXOj7ffwmr-smIQvRFdzFnSpetdoe9t_2MVhfLiAIMf/s1600/Gypsy_Mazurka-22.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><span face="Verdana, sans-serif">The Polish sweets, such as this <i>Gypsy Mazurka</i>, </span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmigvZq5lyPOegduXIWnQNjiHvByAJrz7oITzVMKkgqHaHSChsNd9Ff1jP9KsWNI34phKcS8CYz-gVvQiEKHXtH2OKxQiaeFqunGXOj7ffwmr-smIQvRFdzFnSpetdoe9t_2MVhfLiAIMf/s1600/Gypsy_Mazurka-22.jpg" style="clear: right; display: inline; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-family: times;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmigvZq5lyPOegduXIWnQNjiHvByAJrz7oITzVMKkgqHaHSChsNd9Ff1jP9KsWNI34phKcS8CYz-gVvQiEKHXtH2OKxQiaeFqunGXOj7ffwmr-smIQvRFdzFnSpetdoe9t_2MVhfLiAIMf/s1600/Gypsy_Mazurka-22.jpg" width="320" /></span></a><span style="font-family: times;"><br /><span face="Verdana, sans-serif">are in our <u>Polish Classic Dessert</u></span><span face="Verdana, sans-serif"><u>s,</u> and the savory classics are all in our </span><u>Polish Classic Recipes </u></span><span face="Verdana, sans-serif"><span style="font-family: times;">book, both of which make great Easter gif</span>ts.</span><br /><span face="Verdana, sans-serif"></span><br /><span face="Verdana, sans-serif">The cornerstones of the menu are always platters of traditional sliced ham</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RQFb-dhwTuvXqUTO7ajI8dcFIesR4IuEsM7bHLNl-pPULvDB-s49JW92Yb7yNSxROIKmSNq32AMwOBYPgx65FdtPq1yl_42dfIDcAkuXy2D43ehvi0-RIaveklXr1QP60j6NI2hSfSA-/s1600/HorseradishHam03.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RQFb-dhwTuvXqUTO7ajI8dcFIesR4IuEsM7bHLNl-pPULvDB-s49JW92Yb7yNSxROIKmSNq32AMwOBYPgx65FdtPq1yl_42dfIDcAkuXy2D43ehvi0-RIaveklXr1QP60j6NI2hSfSA-/s1600/HorseradishHam03.JPG" width="200" /></a></span></div><br /><span face="Verdana, sans-serif"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJVzTv71ZCvI2GFQDfbbjrXnzaCJ_Pgblx_dHCloKCrpEVXXA7zf8dFZq_pLR-_jLb9R2YraJuJg_nY3rtYethgDYMYk_3Sa6bcV4XeXDpHJVAsZDwMjZn2vLxZsJ8L6Wr2toH99502T5/s1600/RawIngredients189+2.JPG" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJVzTv71ZCvI2GFQDfbbjrXnzaCJ_Pgblx_dHCloKCrpEVXXA7zf8dFZq_pLR-_jLb9R2YraJuJg_nY3rtYethgDYMYk_3Sa6bcV4XeXDpHJVAsZDwMjZn2vLxZsJ8L6Wr2toH99502T5/s1600/RawIngredients189+2.JPG" width="200" /></a><br /><span face="Verdana, sans-serif"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26Esm7AH8CNGfB9Pc6_qdDUoblYHBiIq7wn29mMPXBRZon2B0PROo6E2UudMDHLEsp8wE-dRMXvNAjK-5GzQnj2GjQ6ZBiydNej8DLrZEA68Yw2cABs6dduv08G973ectgpZ_YdBBFKe8/s1600/Eggs05.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26Esm7AH8CNGfB9Pc6_qdDUoblYHBiIq7wn29mMPXBRZon2B0PROo6E2UudMDHLEsp8wE-dRMXvNAjK-5GzQnj2GjQ6ZBiydNej8DLrZEA68Yw2cABs6dduv08G973ectgpZ_YdBBFKe8/s1600/Eggs05.jpg" width="200" /></a></div><span face="Verdana, sans-serif">partnered with at least two or three aromatic varieties of kielbasa and hard boiled eggs.</span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif">Next are bowls of steaming aromatic cheesy scalloped potatoes and a chilled Polish vegetable salad. </span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Tl8nq-VaMDfr81pSt8L3c9zUfmDelZ8GK1L-fOVQO_b8og-Feaa_Wrjnf8gias5Q1zGRTSmv7QBDq9__9vnhRhgQK0xXhaujp-gPeAYHv8REJiqubAacLVqWNqZXgTh41XwbLO3Meamc/s1600/Barsczdumpling03.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Tl8nq-VaMDfr81pSt8L3c9zUfmDelZ8GK1L-fOVQO_b8og-Feaa_Wrjnf8gias5Q1zGRTSmv7QBDq9__9vnhRhgQK0xXhaujp-gPeAYHv8REJiqubAacLVqWNqZXgTh41XwbLO3Meamc/s1600/Barsczdumpling03.JPG" width="200" /></a></div><span face="Verdana, sans-serif">On the side we sip traditional peppery Barszcz (clear beet broth). The combination of sweet and peppery flavors balance so well with the rustic garlicky kielbasa and more delicate vegetables. </span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHntxVrYcHMRbI7_zhYIXMsP-5u8knb2lSZkrNjEjAVEJ2IQTlV9iAc3UQEDc864OtWsZKip9kxAas42gcDeN_2OaIlwDNvFFcouFwi2UVdpZz4iX0BaU9Hh_l0daJrXU4K8C7FAVmN-DJ/s1600/14-Baba_Platter-1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHntxVrYcHMRbI7_zhYIXMsP-5u8knb2lSZkrNjEjAVEJ2IQTlV9iAc3UQEDc864OtWsZKip9kxAas42gcDeN_2OaIlwDNvFFcouFwi2UVdpZz4iX0BaU9Hh_l0daJrXU4K8C7FAVmN-DJ/s1600/14-Baba_Platter-1.jpg" width="200" /></a></div><span face="Verdana, sans-serif">For dessert Laura always has such a hard time choosing between the traditional Babas, Cheesecakes or Mazurkas. Everyone’s mouths are already watering intensely with the anticipation of this meal.</span><br /><span face="Verdana, sans-serif"></span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif">As we start to make our plans for this wonderfully traditional Easter meal, we quickly understand that a couple of sauces to garnish the cold sliced meats, are the true difference-makers that elevate the feast into something truly special. The added layers of flavor just intensify the pleasure of each bite.</span><br /><span face="Verdana, sans-serif">These are classics and easy to prepare ahead of time. A dollop or two on your plate, right next to the ham and kielbasa, will kick the flavors up and make the meal truly memorable…until next year. </span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><b><u>Mustard Sauce (Makes 1 cup)</u></b></span><br /><span face="Verdana, sans-serif">2 tablespoons prepared mustard</span><br /><span face="Verdana, sans-serif">1 cup sour cream</span><br /><span face="Verdana, sans-serif">Salt to taste</span><br /><span face="Verdana, sans-serif">¼ teaspoon sugar</span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><i>Mix all ingredients well. Chill well. </i></span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><b><u>Green Onion Sauce (Makes 1 ½ cups)</u></b></span><br /><span face="Verdana, sans-serif">1 cup sour cream</span><br /><span face="Verdana, sans-serif">2 hard boiled eggs, chopped</span><br /><span face="Verdana, sans-serif">4 tablespoon chopped green onions</span><br /><span face="Verdana, sans-serif">¼ teaspoon sugar</span><br /><span face="Verdana, sans-serif">1 teaspoon lemon juice</span><br /><span face="Verdana, sans-serif">Salt to taste</span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><i>Mix all the ingredients. Chill well. </i></span><br /><span face="Verdana, sans-serif"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvzgtlvfGFwMeX_waJgT2ho_i4NTMFpTw0nlSfbg1oKjYm-0TKI9iq3a4ccHKWrSb57ryw8oDX5RF0uvfFmTQjZCq2wvAKj5Lvm52SRD6wJho2U8T-nmq8OnQ7yh1tdbopa8a8mEScU2h/s1600/Chwikla.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvzgtlvfGFwMeX_waJgT2ho_i4NTMFpTw0nlSfbg1oKjYm-0TKI9iq3a4ccHKWrSb57ryw8oDX5RF0uvfFmTQjZCq2wvAKj5Lvm52SRD6wJho2U8T-nmq8OnQ7yh1tdbopa8a8mEScU2h/s1600/Chwikla.JPG" width="200" /></a></div><span face="Verdana, sans-serif"><b><u>Beets & Horseradish (Makes 2 cups)</u></b></span><br /><span face="Verdana, sans-serif">2 14.5 ounce cans beets (not pickled), drained & rough-chopped </span><br /><span face="Verdana, sans-serif">5 ounces prepared horseradish</span><br /><span face="Verdana, sans-serif">1 teaspoon sugar</span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><i>Combine all ingredients, place in an airtight sealed container. Best after 24 hours. We often add an ounce or two of more horseradish just before serving for an even stronger kick. </i> </span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif"><b><u>Dill Pickle Sauce (Warm) Makes 3 cups</u></b></span><br /><span face="Verdana, sans-serif">1 ½ tablespoons butter, melted</span><br /><span face="Verdana, sans-serif">2 tablespoons instant flour</span><br /><span face="Verdana, sans-serif">½ cup beef stock or bouillon (hot)</span><br /><span face="Verdana, sans-serif">3 large dill pickles, shredded</span><br /><span face="Verdana, sans-serif">½ cup dill pickle liquid from the jar</span><br /><span face="Verdana, sans-serif">½ cup sour cream</span><br /><span face="Verdana, sans-serif">Salt to taste</span><br /><span face="Verdana, sans-serif"><br /></span><br /><span face="Verdana, sans-serif"><i>Mix butter with flour over low heat. Gradually stir in the hot bouillon and then the pickle juice. Bring to a light boil, stirring constantly. Add the pickles and sour cream. Heat, but do not boil. Add salt to taste. Serve warm. </i></span><br /><span face="Verdana, sans-serif"><i><br /></i></span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><b>Smacznego!</b></i></span><br /><div><span face="Verdana, sans-serif"><br /></span></div>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com4tag:blogger.com,1999:blog-4555215946996469864.post-35335490942148070692021-01-14T12:25:00.000-05:002021-01-14T12:25:32.538-05:00Pork Cutlets - Classic Polish Style<p> <b style="font-family: Times, "Times New Roman", serif; font-size: x-large;"><i>Witamy!</i></b></p><span face="Verdana, sans-serif">In these crazy times, we're all spending more time in the kitchen and often crave basic comfort food, especially now that it's colder (unless you live "down under"). But we've been spending soo much time in the kitchen that lately we're on the hunt for meals that are easier to prepare without sacrificing great and classic flavors. Pork is one way to go that has worked for us - especially pork cutlets. </span><div><span face="Verdana, sans-serif"> </span><div> Have you noticed how store-bought pork has changed over the last few years? Center-cut boneless pork chops are lean and devoid of flavor compared to what we used to enjoy. <div><br /><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPz7xdErs3LCTUzc9i8r4I5Fm70SoyAV3Ytbyc8SSzwKS1KHCU7bMl8QtMk5P1EGOMTjCTEwE7SRpf4Wj-1tQNc9fZcxmCLoXiGER7FGHM9gKgYrpKRUT52QoB3UQXGRRcfuLQ1Xccobh8/s1600/FriedPorkChops17.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPz7xdErs3LCTUzc9i8r4I5Fm70SoyAV3Ytbyc8SSzwKS1KHCU7bMl8QtMk5P1EGOMTjCTEwE7SRpf4Wj-1tQNc9fZcxmCLoXiGER7FGHM9gKgYrpKRUT52QoB3UQXGRRcfuLQ1Xccobh8/s320/FriedPorkChops17.JPG" width="320" /></a></span></div><span face="Verdana, sans-serif">That’s why the safe cooking temp was lowered by the USDA to 145 °F - a full 15 degrees less than before. And now the USDA says it’s OK to eat your pork slightly pink. So we no longer buy boneless chops, opting for bone-in, with a nice layer of fat around the edges (great for cooking - it gets cut off before eating). </span><br /><br /><span face="Verdana, sans-serif">Pork has always been an important part of the Polish diet. This classic cutlet is a tasty choice anytime and anywhere in Poland. Quite similar to Viennese Schnitzel, the Polish version is often served with boiled cabbage, dill pickles or Brussel sprouts & carrots. In fact we just made this dish a couple of days ago.</span><br /><span face="Verdana, sans-serif"><br /></span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7q_wt6ngxuku3bYmlhyL5fJorvLKGx50e_AP_fV2tFiSJoF80r_HI96TU47MUAMFr0AQAKqCIgLFtC073TpC9jGRpdfy0BcM-7TMN92UY41qS9Rg2RqCEXXkL74gzhUduq6y0f3lwXehf/s1600/boneless-pork-chops.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7q_wt6ngxuku3bYmlhyL5fJorvLKGx50e_AP_fV2tFiSJoF80r_HI96TU47MUAMFr0AQAKqCIgLFtC073TpC9jGRpdfy0BcM-7TMN92UY41qS9Rg2RqCEXXkL74gzhUduq6y0f3lwXehf/s200/boneless-pork-chops.jpg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Heffron Farms</td></tr></tbody></table><span face="Verdana, sans-serif"><b>Serves 4</b></span><br /><span face="Verdana, sans-serif">4<span class="Apple-tab-span" style="white-space: pre;"> </span>thin center cut pork chops</span><br /><span face="Verdana, sans-serif">3<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons flour</span><br /><span face="Verdana, sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>egg, beaten</span><br /><span face="Verdana, sans-serif">½ <span class="Apple-tab-span" style="white-space: pre;"> </span>cup bread crumbs </span><br /><span face="Verdana, sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>teaspoon marjoram finely chopped</span><br /><span face="Verdana, sans-serif"><span class="Apple-tab-span" style="white-space: pre;"> </span>salt and pepper to taste</span><br /><span face="Verdana, sans-serif">2<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons olive oil </span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif">Use bone-in or boneless chops, either will work. Trim most of the excess fat from the chops. Pound the meat to tenderize until about 1/4 inch thick. <i>(Hint: pound the chops under a plastic freezer bag to make the process easier and cleaner). </i> Cutlets may be cut into smaller pieces to better fit your skillet. </span><br /><span face="Verdana, sans-serif">Season generously with salt and pepper. </span><br /><span face="Verdana, sans-serif"><br /></span><span face="Verdana, sans-serif">Mix bread crumbs and marjoram. </span><br /><span face="Verdana, sans-serif">Dredge the cutlets in flour. Dip in the beaten egg. Roll in bread crumb mixture and press in to make bread crumbs stick to the cutlets. </span><br /><span face="Verdana, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKSxCKhv-jBm5UT5Vrl9v1m8d2cJl2t0hJhC7ddyVuJnbrby_9964SgeoCCTKot-cEqeczd36nwt5Z_fU6EqbHEuqxTxmu6nPASINgb2Hvy5kWVN81BFw57q_75HbhF-ynMM6YF1q6cpxB/s1600/FriedPorkChops01.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKSxCKhv-jBm5UT5Vrl9v1m8d2cJl2t0hJhC7ddyVuJnbrby_9964SgeoCCTKot-cEqeczd36nwt5Z_fU6EqbHEuqxTxmu6nPASINgb2Hvy5kWVN81BFw57q_75HbhF-ynMM6YF1q6cpxB/s200/FriedPorkChops01.JPG" width="200" /></a></div><span face="Verdana, sans-serif">Preheat the oil in a large skillet and saute the cutlets under medium heat until golden on both sides and until the pork is just barely pink in the middle. If your cutlets are about a quarter inch thick, as we like them, they'll probably be done in about 2 to 3 minutes per side. Watch them carefully while in the pan so the crumb topping doesn't burn. </span><br /><br /><span face="Verdana, sans-serif">Garnish with fresh chopped parsley or dill. Serve with your favorite vegetables, boiled baby potatoes with butter and dill; on top, and slices of dill pickle. Yum!</span><br /><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span><span face="Verdana, sans-serif"></span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Smacznego!</i></b><b><i> </i></b></span><br /><span face="Verdana, sans-serif"></span><br /><div class="separator" style="clear: both; text-align: center;"><span face="Verdana, sans-serif"></span></div><div class="separator" style="clear: both; text-align: center;"></div><br /><br /></div></div></div>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-1706198317263261092020-12-19T09:14:00.000-05:002020-12-19T09:14:52.192-05:00Preserving Our Christmas Heritage<p> <i><b><span style="font-family: times; font-size: large;">Wesołych Świąt </span></b></i></p><span face="Arial, Helvetica, sans-serif" style="color: red; font-size: xx-small;"><i> </i></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsYiQsIqMs5nh4NYrY3USGFtne8FvXOuelDywdpKLod_EAFISOIhAXRrwdh4aegnVqWNvHlYrIXh_d1xIPT6X_vwrJYyZYz-Emn-ezDmDE7ObtqLgbByYcJhgkOvnTjKb8zacmqco2eZN/s1600/polish+christmas+tree.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsYiQsIqMs5nh4NYrY3USGFtne8FvXOuelDywdpKLod_EAFISOIhAXRrwdh4aegnVqWNvHlYrIXh_d1xIPT6X_vwrJYyZYz-Emn-ezDmDE7ObtqLgbByYcJhgkOvnTjKb8zacmqco2eZN/s1600/polish+christmas+tree.jpg" width="234" /></a></div><span face="Arial, Helvetica, sans-serif">This year Christmas celebrations will be vastly different from previous years. Covid 19 restrictions are curtailing large family get-togethers so our <i><b>Wigilia</b></i> menu will be simpler than in years past. Yet, it is important that we do not forget the traditions and celebrations of previous generations. Its up to all of us to preserve our heritage and bring back all the great foods and holiday traditions just as soon as it is safe. </span><div><span face="Arial, Helvetica, sans-serif"><br /></span></div><div><span face="Arial, Helvetica, sans-serif">Christmas in Poland was simpler back in the day. Carols were not sung for weeks ahead. There was no Black Friday or Cyber Monday, and the holiday in general was not as commercial as here, today. Oh sure, the stores in big cities like Warsaw were crowded and decorated for the holiday. Vendors on the town squares sold shiny baubles and other decorations. Folks everywhere rushed to finish their last minute shopping. All over there was excitement in the air – the anticipation of sacred Christmas traditions and the biggest celebration of the year. </span><br /><div class="separator" style="clear: both; text-align: center;"><span face="Arial, Helvetica, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEmckT0lk-hZjaTidHnLdCEMOCoFk-wOVeTyT1mOcl7JYUnkJxUT3Z1pWoYztkfqk29x4lP8T6euBDbjBypY0jaz2-UGs2WgYBwuF5bBH7XOIhGC1Vt9_FYdkAGy198nfDj56b4dFQyGv/s1600/25+-+christmas+Nut+roll.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEmckT0lk-hZjaTidHnLdCEMOCoFk-wOVeTyT1mOcl7JYUnkJxUT3Z1pWoYztkfqk29x4lP8T6euBDbjBypY0jaz2-UGs2WgYBwuF5bBH7XOIhGC1Vt9_FYdkAGy198nfDj56b4dFQyGv/s1600/25+-+christmas+Nut+roll.JPG" width="200" /></a></span></div><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">As the late afternoon turned to dusk, the shoppers headed for home and the busy streets grew empty and quiet. The feast received its final touches, everyone was dressed up in their finest. The kids were scanning the sky looking for the first star, which meant that <i>Wigilia</i> was about to begin.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlMkWe8Sz8Wu3xlQsnAuMPecKNHKo45MtlOO-F_O4EMgzLWk6isXannEZ_uaQiW5j3ZgmIURjOLj8dOu_fQ3vxwKRTfCqq-WyK7vvc8kcMrlnbFIVhk7pN_ziD8eGOenQo9QqiETvpdTy/s1600/star+2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="98" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlMkWe8Sz8Wu3xlQsnAuMPecKNHKo45MtlOO-F_O4EMgzLWk6isXannEZ_uaQiW5j3ZgmIURjOLj8dOu_fQ3vxwKRTfCqq-WyK7vvc8kcMrlnbFIVhk7pN_ziD8eGOenQo9QqiETvpdTy/s1600/star+2.jpg" width="200" /></a></div><span face="Arial, Helvetica, sans-serif">As Peter was growing up, his family always made a significant effort to preserve as much of the heritage as possible. Nothing began until he saw the first star. They started by sharing the blessed wafer. As the family gathered round the table, everyone shared a piece of blessed wafer with everyone else. The wafer is a symbol of love, friendship and forgiveness, allowing everyone to extend their best wishes for the coming year.</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">There always was an extra place setting at the table for the lost traveler who might come to the door, and there are small boughs of greens or hay, representing the Mary and Joseph’s stab</span><span face="Arial, Helvetica, sans-serif">le lodgings for the night. The supper was meatless and in the olden days consisted of twelve courses, one for each of the apostles. Poppy seeds were always included as a symbol of peaceful sleep and honey for sweetness and contentment. </span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrC7z4i2KD4rup6zQYWvE2ds1iNZ7ciXr_EJzQHV1pgxQMBSomiroFcIrkiDpIuwGMAej4vk-7iDMQgxpxEDzOzVDNKTYewN0pf7nS6VqXeGZCJepBJO2KImkWt9aYpfHDb21oLXR_JK7/s1600/24-christmas+honey+cake.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrC7z4i2KD4rup6zQYWvE2ds1iNZ7ciXr_EJzQHV1pgxQMBSomiroFcIrkiDpIuwGMAej4vk-7iDMQgxpxEDzOzVDNKTYewN0pf7nS6VqXeGZCJepBJO2KImkWt9aYpfHDb21oLXR_JK7/s1600/24-christmas+honey+cake.JPG" width="200" /></a></div><span face="Arial, Helvetica, sans-serif">Menus have always varied a bit, according to each family’s customs, but the menu that Peter’s family followed when he was a boy, included: </span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Herring in Sour Cream</span><br /><span face="Arial, Helvetica, sans-serif">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Clear red Barszcz,</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Crepes with a wild mushroom and sauerkraut filling</span><br /><span face="Arial, Helvetica, sans-serif">•<span class="Apple-tab-span" style="white-space: pre;"> </span>White fish in a light butter sauce, served with hard boiled eggs and</span><br /><span face="Arial, Helvetica, sans-serif"> boiled potatoes</span><br /><span face="Arial, Helvetica, sans-serif">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Dried fruit compote</span><br /><span face="Arial, Helvetica, sans-serif">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Poppy seed rolls, nut rolls, honey cake and honey cookies.</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><span face="Arial, Helvetica, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4hnWtUBfDcIYwzN54GLwLIRmno6a9U1mOtx1z-Xn8qi6A_ssEHQDDTWkobNlzbfsI8nCGlSPJ3aoD_lVt1YpwmZwLiLR9pGFDUNrKVpTKo4ZYBUhhGkBiC2bW__ZZklLxEEGgLGEjngS/s1600/79-Poppy_Seed_Roll3.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4hnWtUBfDcIYwzN54GLwLIRmno6a9U1mOtx1z-Xn8qi6A_ssEHQDDTWkobNlzbfsI8nCGlSPJ3aoD_lVt1YpwmZwLiLR9pGFDUNrKVpTKo4ZYBUhhGkBiC2bW__ZZklLxEEGgLGEjngS/s1600/79-Poppy_Seed_Roll3.jpg" width="200" /></a></span></div><span face="Arial, Helvetica, sans-serif">After the feasting has ended, and the belt buckles loosened a notch or two, the family adjourned to the Christmas tree to sing Christmas carols, and open gifts. The evening was topped off by a visit to the local church for Midnight Mass.</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">Today, we’ve dropped the herring, swapped the white fish for salmon, and lately given up on the dried fruit compote because it takes a while to prepare. But those are concessions made to changing food preferences and the practicalities of our modern lives. The core traditions remain in place. </span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzje1MBbUdyeGnnSEO0yT19ZLw70UuytWgYAq00Dyx1OX6TLv3VN5Hl2y1oAPwaE3Mo_JjqG1AnB_8ZC1TXDt7uo8ZwImiYej89DTucJj2GZOu4yB-jSdXwlCrj1IvuchDommAsi1Th4p6/s1600/stuffedcrepes05.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzje1MBbUdyeGnnSEO0yT19ZLw70UuytWgYAq00Dyx1OX6TLv3VN5Hl2y1oAPwaE3Mo_JjqG1AnB_8ZC1TXDt7uo8ZwImiYej89DTucJj2GZOu4yB-jSdXwlCrj1IvuchDommAsi1Th4p6/s1600/stuffedcrepes05.JPG" width="133" /></a></div><span face="Arial, Helvetica, sans-serif">When Laura prepares Christmas Eve supper (Wigilia), following these traditions that Peter grew up with, these stuffed crepes are everybody’s favorite part of the meal. They go really well with a cup of Classic Barszcz, which is a classic way to serve them. The blend of savory sauerkraut mixed with earthy mushrooms is an amazing combination. This dish is an ideal starter, whether for Christmas Eve or any other festive meal. </span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif"><b><br /></b></span><span face="Arial, Helvetica, sans-serif"><b><br /></b></span></div><div><span face="Arial, Helvetica, sans-serif"><b>Yields 8 to 10 crepes</b></span><br /><span face="Arial, Helvetica, sans-serif"><b><u><br /></u></b></span><span face="Arial, Helvetica, sans-serif"><b><u>Crepes</u></b></span><br /><span face="Arial, Helvetica, sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>cup milk</span><br /><span face="Arial, Helvetica, sans-serif">2<span class="Apple-tab-span" style="white-space: pre;"> </span>eggs</span><br /><span face="Arial, Helvetica, sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>cup flour</span><br /><span face="Arial, Helvetica, sans-serif">½ <span class="Apple-tab-span" style="white-space: pre;"> </span>cup water</span><br /><span face="Arial, Helvetica, sans-serif">½ <span class="Apple-tab-span" style="white-space: pre;"> </span>teaspoon salt</span><br /><span face="Arial, Helvetica, sans-serif">3<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons vegetable oil</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">Mix the milk with the eggs, flour, water and salt in a blender or hand mixer at low speed. Heat a small non-stick skillet which measures 6 to 7 inches across the base (crepe pans are great) and brush or lightly spray the bottom with cooking oil. Pour a small amount of batter into the medium hot skillet. (For a 6 inch pan use a just under 1/3 cup of batter per crepe.) Immediately start swirling the pan around so the batter will evenly cover the bottom and put back on the burner. When the crepe becomes firm on top, maybe 50 to 60 seconds, and just starts to lightly brown on the bottom, flip it over and cook the other side for another 15 seconds or so. Remove the crepe from the pan and stack on a plate with a sheet of wax paper between crepes to prevent sticking. Continue this process until all the batter is used – you should get 8 to10 crepes from one batch.</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif"><b><u>Filling</u></b></span><br /><span face="Arial, Helvetica, sans-serif">½ <span class="Apple-tab-span" style="white-space: pre;"> </span>pound sauerkraut</span><br /><span face="Arial, Helvetica, sans-serif">2<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons butter or rendered bacon fat </span><br /><span face="Arial, Helvetica, sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>onion, chopped </span><br /><span face="Arial, Helvetica, sans-serif">4<span class="Apple-tab-span" style="white-space: pre;"> </span>ounces mushrooms, sliced</span><br /><span face="Arial, Helvetica, sans-serif"><span class="Apple-tab-span" style="white-space: pre;"> </span>salt and pepper</span><br /><span face="Arial, Helvetica, sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>hard boiled egg, chopped</span><br /><span face="Arial, Helvetica, sans-serif">2<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons sour cream</span><br /><span face="Arial, Helvetica, sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>egg beaten</span><br /><span face="Arial, Helvetica, sans-serif">½ <span class="Apple-tab-span" style="white-space: pre;"> </span>cup bread crumbs</span><br /><span face="Arial, Helvetica, sans-serif">3<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons butter</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><span face="Arial, Helvetica, sans-serif">Rinse the sauerkraut thoroughly in a colander. Squeeze the sauerkraut to remove the excess water. Place the sauerkraut in a small amount of boiling water. Cook for 20 minutes and drain. Heat the butter or bacon fat in a skillet, add the onions and fry until golden. Add the mushrooms and fry an additional 3 minutes. Add the sauerkraut and fry until golden. Salt and pepper to taste. Remove from the heat and add the egg and sour cream. Mix well.</span><br /><span face="Arial, Helvetica, sans-serif"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyI_ItJ82upkTgfWejuu5giqCvB_F7Z3gBhEDyl5nHrhRYXiVVQmrKpk1hNlJs8pELKaa0nESY8Trd3WK2WOoq_1GLOh9SoliTM9wZqIK3CmO0tL2SiqvrTDcBiJ7fPxY1xxIvjuP48z7/s1600/stuffedcrepes10.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyI_ItJ82upkTgfWejuu5giqCvB_F7Z3gBhEDyl5nHrhRYXiVVQmrKpk1hNlJs8pELKaa0nESY8Trd3WK2WOoq_1GLOh9SoliTM9wZqIK3CmO0tL2SiqvrTDcBiJ7fPxY1xxIvjuP48z7/s1600/stuffedcrepes10.JPG" width="320" /></a></div><span face="Arial, Helvetica, sans-serif">Spoon a small amount of the filling into the center of a crepe. Fold the crepe in envelope fashion to completely encase the filling. Roll the stuffed crepe in egg and then in bread crumbs. Gently sauté the crepes in butter until golden on both sides. Serve either warm.</span><br /><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i>Smacznego!</i></b></span><br /><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span><br /></div>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com1tag:blogger.com,1999:blog-4555215946996469864.post-82870732085761348102020-12-05T15:48:00.000-05:002020-12-05T15:48:31.291-05:00Bigos (Hunter's Stew) The King of Polish Comfort Food<p> <i><b><span style="color: blue; font-family: "times" , "times new roman" , serif; font-size: medium;">Witamy !</span></b></i></p><div style="text-align: justify;"><span face=""verdana" , sans-serif">Winter is upon most of us and to celebrate the cold weather, while staying indoors, there's no better way than to cook up a big pot of Hunter's Stew - </span>or better known in Polish circles as <i>Bigos - </i>the national comfort food of Poland. <i> </i>As Peter is working on this post, Chef Laura has a big pot of Bigos simmering on the stove<i>. </i>We are sharing this recipe again from previous posts, because it is so popular the world over. </div><div style="text-align: justify;"><br /></div><blockquote style="border: none; margin: 0px 40px 0px 0px; padding: 0px;"><blockquote style="border: none; margin: 0px 40px 0px 0px; padding: 0px;"><blockquote style="border: none; margin: 0px 40px 0px 0px; padding: 0px;"><blockquote style="border: none; margin: 0px 40px 0px 0px; padding: 0px;"><div dir="rtl" style="text-align: justify;"><i> </i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuoovuWZI4qI81F7wvJjkszra5Vr9-zozg1JBm0p2R42oyVQghc_gti9Cti25T25JwHeD-xUXByr6Yd0KFTpjlksC8D7vfi6VGFOe7LIEEFYXSs6WYQ5eSylLJUxnHHo9iOUAUVgVhuYZ/s1600/bigos+in+dish.JPG" style="clear: right; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuoovuWZI4qI81F7wvJjkszra5Vr9-zozg1JBm0p2R42oyVQghc_gti9Cti25T25JwHeD-xUXByr6Yd0KFTpjlksC8D7vfi6VGFOe7LIEEFYXSs6WYQ5eSylLJUxnHHo9iOUAUVgVhuYZ/s320/bigos+in+dish.JPG" width="320" /></a></div></blockquote></blockquote></blockquote></blockquote><br /><div style="text-align: justify;">This is classic and traditional comfort food at its very best. The base is sauerkraut to which we add kielbasa, bacon, pieces of pork and or beef roast, dried mushroom for distinct flavor, some onion and tomato for background, and basically stew the heck out of it for several hours. It’s even better if prepared the day before, giving all the flavors time to marry and hang out with each other for a while. </div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">The recipe below is based on a classic Warsaw version handed down from Peter’s Grandmother. But truth be told there are a “gazillion” varieties of this hearty dish since every town and every village in Poland, and probably every cook has their own version. As we travel to various Polish heritage festivals around the U.S. with our books and programs, we’ve noticed that the cooks at every church use some Babcia’s recipe. Each is a bit different and each is always popular so that <i>Bigos</i> is often the first dish on the menu to sell out. The beauty of <i>Bigos</i> is that the proportions don’t matter that much and the flavors will all come together, no matter how you change things up to make it your own. </span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeMFUCHvjFO1eMx8umgoLPZFLydd2mefXYIfLBXvZg1aS8pCDZck1Khyphenhyphen6pasPu4sOjvVkuE-6DRVv7xD80w9nba6J3FeGanihtvW2j6Y6sKWEzKVeHsz7lOwcrYq9yRZ9uBA2VFBIbjvN/s1600/HuntersStew12.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeMFUCHvjFO1eMx8umgoLPZFLydd2mefXYIfLBXvZg1aS8pCDZck1Khyphenhyphen6pasPu4sOjvVkuE-6DRVv7xD80w9nba6J3FeGanihtvW2j6Y6sKWEzKVeHsz7lOwcrYq9yRZ9uBA2VFBIbjvN/w265-h213/HuntersStew12.JPG" width="265" /></a></div><div><span face=""verdana" , sans-serif">We really like to serve it with some boiled potatoes and black bread on the side. Peter is a bit more adventurous and will "do" a couple of shots of ice cold Polish vodka. It's the authentic Polish way. </span></div><div style="text-align: left;"><br /></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">Peter likes <b>Luksusowa</b> potato vodka because it is very smooth and a great value for the price. Sometimes he'll pair his meal with a cold beer, but Laura prefers hers with a hearty red wine.</span><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span face=""verdana" , sans-serif"><b>Serves 5-6</b></span><div><span face=""verdana" , sans-serif">1/4<span class="Apple-tab-span" style="white-space: pre;"> </span>cup dried mushrooms</span><br /><span face=""verdana" , sans-serif">1/2<span class="Apple-tab-span" style="white-space: pre;"> </span>cup water</span><br /><span face=""verdana" , sans-serif">2<span class="Apple-tab-span" style="white-space: pre;"> </span>pounds sauerkraut</span><br /><span face=""verdana" , sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>apple, peeled, cored and sliced (optional) </span><br /><span face=""verdana" , sans-serif">1 small onion, chopped finely</span><br /><span face=""verdana" , sans-serif">2<span class="Apple-tab-span" style="white-space: pre;"> </span>cups canned crushed tomatoes</span><br /><span face=""verdana" , sans-serif">5<span class="Apple-tab-span" style="white-space: pre;"> </span>peppercorns</span><br /><span face=""verdana" , sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>bay leaf</span><br /><span face=""verdana" , sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>cup fully cooked Polish sausage, sliced and quartered</span><br /><span face=""verdana" , sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>cup leftover meat (pork, beef, veal) chopped in 1 inch</span><br /><span face=""verdana" , sans-serif"> pieces</span><br /><span face=""verdana" , sans-serif">1<span class="Apple-tab-span" style="white-space: pre;"> </span>cup coarsely chopped bacon, pre-cooked to render fat</span><br /><br /><div style="text-align: justify;"><span face=""verdana" , sans-serif">Soak the dried mushrooms in hot water until soft. Transfer the mushrooms and their water to a small pot and simmer for about 30 minutes. Drain the mushrooms but be sure to save their the liquid. Chop the mushrooms into rough pieces. </span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">Wash the sauerkraut twice, thoroughly squeezing out the water each time. In a large pot, combine sauerkraut, mushrooms and their reserved liquid. Add the apple, tomatoes, peppercorns and bay leaf. Add a little water or broth if needed, and simmer for 1 hour and 15 minutes, stirring occasionally. Be sure the liquid doesn’t all boil off. </span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">Pre-cook the bacon at least half way to render most of the bacon fat and rough-chop. Add all the meat and bacon. Cover and simmer 1 hour longer, stirring occasionally.</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"></div><div><span face=""verdana" , sans-serif">This dish tastes much better when reheated the next day. </span></div><div><span face=""verdana" , sans-serif"><br /></span></div><div><span face=""verdana" , sans-serif">Serve with potatoes, and crusty dark bread. It p</span><span face=""verdana" , sans-serif">airs well with either icy vodka, hearty red wine like a cabarnet sauvignon, or beer. </span></div><span face=""verdana" , sans-serif"><br /></span><span style="color: blue; font-family: "times" , "times new roman" , serif; font-size: large;"><i><b style="background-color: white;">Smacznego!</b></i></span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><i><br /></i></span><span face=""verdana" , sans-serif"><i><b>PS: This is a great crockpot dish – cook on high for 2 hours then low for about 6 hours. Reheat the next day until hot throughout. </b></i></span><br /></div>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com2tag:blogger.com,1999:blog-4555215946996469864.post-44543972661610856692020-11-10T16:40:00.000-05:002020-11-10T16:40:20.042-05:00<p> <span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b><i>Witamy! </i></b></span> <span face=""arial" , "helvetica" , sans-serif">And Happy Thanksgiving!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq3k_VvQXCx_gPfks6nWPj07lpQZ-forb0mpFtFZdRy4nyXSO8v8h7cuuB99q6z_gJdGz4xP8tcKSrbgYmKV5O17Wa_o9d_CSTsMxrZcgXdxbDqWS-b3R5dDvh2PRBT-LA7HI9fSO0cm0/s1600/turkey+3%252C+butterball+%2526+betty+crocker.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="400" data-original-width="755" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq3k_VvQXCx_gPfks6nWPj07lpQZ-forb0mpFtFZdRy4nyXSO8v8h7cuuB99q6z_gJdGz4xP8tcKSrbgYmKV5O17Wa_o9d_CSTsMxrZcgXdxbDqWS-b3R5dDvh2PRBT-LA7HI9fSO0cm0/s320/turkey+3%252C+butterball+%2526+betty+crocker.jpeg" width="320" /></a></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">American Thanksgiving is just a few days away. In this crazy year of dealing with the Pandemic, customary plans for traditional big feasts must be put aside, in favor of safety and prudence. Never the less, with a little creativity and an abundance of caution, a lot of good can happen.</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">Most of us understand that Thanksgiving is not a classic Polish tradition. But for the ten million Americans of Polish origin living in the U.S. that’s no reason why we can’t have a fusion of both cuisines – traditional American Holiday </span><i style="color: red; font-family: Times, "Times New Roman", serif; font-size: x-small; text-align: right;"> </i>fare with a Polish spin. In fact, after a lifetime of traditional Thanksgiving feasts, adding a Polish twist is a pretty attractive and easy idea. </div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3bJVTkv62WkUp75bFD5xdadvywra0JwoQgX89uaoc0RD0uZ526640c1tvpFJoregfutcNd9CZbZS6T1aG_vw7b4J5NUAH_IpxQmVCg3SiEJqTf6PrebSLDfN_EY0IqbvdbfeNzNx5T23/s1600/dill.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="400" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3bJVTkv62WkUp75bFD5xdadvywra0JwoQgX89uaoc0RD0uZ526640c1tvpFJoregfutcNd9CZbZS6T1aG_vw7b4J5NUAH_IpxQmVCg3SiEJqTf6PrebSLDfN_EY0IqbvdbfeNzNx5T23/s200/dill.JPG" width="133" /></a></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">The first way is to chop up a few tablespoons of fresh dill and combine with your favorite crouton or bread stuffing, replacing any other herbs that might compete with the dill. </span><span face=""verdana" , sans-serif">Consider that herbs such as sage, thyme, or marjoram just don’t do well next to fresh dill. </span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"></span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">By the way we recently learned that “stuffing” is what you place inside the turkey, but it’s called “dressing” if you bake it outside the turkey. For many years Laura would stuff the turkey and then bake the left over stuffing in the oven. But a few years ago she stopped stuffing the turkey after noticing that most of our guests preferred the “dressing.” It was less greasy and gloppy than the stuffing from inside the bird. Makes sense to me!</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">So if you added a Polish spin to your stuffing (or dressing) the rest of the “fusion” will come from the sides you choose. </span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygiSct2VVuQY82wGtjYpyZTI1GjTQOJuScqh_2yw6dMdZG7CCTffoleDBj5JWkoZTkgxrZMCeCNFFMU0G8I7d21S9SVo5k7qjTRJF3-jepsIMb2So6Q4WqWG-qUhMK15TH60q95AgSJk3/s1600/Vegetablespolonaise12.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygiSct2VVuQY82wGtjYpyZTI1GjTQOJuScqh_2yw6dMdZG7CCTffoleDBj5JWkoZTkgxrZMCeCNFFMU0G8I7d21S9SVo5k7qjTRJF3-jepsIMb2So6Q4WqWG-qUhMK15TH60q95AgSJk3/s200/Vegetablespolonaise12.JPG" width="133" /></a></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">We love to do <u><i>Vegetables Polonaise</i></u> from Page 65 of our book “Polish Classic Recipes." Cook the vegetables in salted water, drain, place on a pretty serving platter. Then garnish over the top with a mixture of breadcrumbs that have been sautéed in butter until dry. So pretty, so colorful and with a new taste profile. </span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">Another way to enhance your turkey is whip up a small batch of <u><i>Ćwikła</i></u> (page 49) – the famed spicy garnish made with shredded beets, and prepared horseradish. It’s easy: five parts shredded beets (not the pickled kind), one part horseradish (more or less to taste) and a pinch of sugar. That’s it. Make it up a few days ahead of time and let it sit in the fridge. Taste just before serving...Peter likes to add some horseradish but he likes it hotter. </span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dAq6Z0BskL7BlA3AkRFkKPJiVPrDqkB8UbX1fpcDWkXaFCXcqlGcpZt337QBbrO-vvkD3sgB4QkfCYQITMXa6pu_QLQqMeh94qhTriAeVVCSzG4p-1keas233ZSfqXrhtEaszq5SwgcS/s1600/vegetablesalad01.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dAq6Z0BskL7BlA3AkRFkKPJiVPrDqkB8UbX1fpcDWkXaFCXcqlGcpZt337QBbrO-vvkD3sgB4QkfCYQITMXa6pu_QLQqMeh94qhTriAeVVCSzG4p-1keas233ZSfqXrhtEaszq5SwgcS/s200/vegetablesalad01.JPG" width="200" /></a></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">Another favorite that pairs well with turkey, is <u><i>Polish Vegetable Salad</i></u> (Page 22)</span></div><div class="separator" style="clear: both; text-align: center;"><span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdkBUHRNpPEKmm_qnKJTJRSa8nG__mfi3FYxXDklGvVZfW2ZZu1jK0pxypmiuHngrlFA5Tialawy5DbhPDFGyc5XFPN0q5S-MRej8AzM6VLhnczLEiOhi5owvAswJ6HD1xbn_URpGNJV_/s1600/vegetablesalad01.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></span></div><br /><div style="text-align: justify;"><span face=""verdana" , sans-serif">4 cups cooked, diced potatoes</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">4 cups frozen mixed vegetables, cooked and drained</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">2 cups frozen peas, cooked and drained</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">3 large dill pickles, diced (optional)</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">1/2 cup chopped green onion</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">2 tablespoons fresh dill, chopped</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"> Salt and pepper</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">3/4 cup mayonnaise</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">3/4 cup sour cream</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">2 tablespoons prepared yellow mustard</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">2 hard boiled eggs, chopped</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">Mix the potatoes with the vegetables, pickles, onions and dill. Season with salt and pepper. Mix mayonnaise with sour cream and mustard. Combine dressing and vegetable mixture. Chill thoroughly. Arrange salad in a pretty bowl. Sprinkle top with the chopped or sliced egg. A few slices of radish and sprigs of dill will add a nice touch of color. </span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">Our menu has evolved over the years as there are fewer guests coming to dinner and as we reduce the number of dishes and work for the cooks. Everyone still gets their favorite but our feast is now Gluten Free and Low Carb. Those are manageable challenges even with dessert. The turkey dressing relies on croutons made from GF bread, and we’ve cut out potatoes and the pumpkin pie will be made from a GF crust. </span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">However you celebrate Thanksgiving in your family, it seems that there’s no real one traditional menu any more...culinary traditions vary from family to family as each cook’s version has evolved over the years. Each family’s Thanksgiving table usually showcases one or more family favorites...some beloved by all and some favored by just one or two. It’s all about compromise. Peter is not a fan of green beans sauced with cream of mushroom soup, or sweet potato casserole loaded with marshmallows, but the jellied cranberry sauce, right out of the Ocean Spray can, is an absolute requirement. Go figure!</span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlwh-7-fpdBkOKBqSTnZWz2ttKoAaozeC1__yPsooQ3v0ILGwr4VPt5vpskYNuhpCc9j9glkG84_NIBKkTGl1s9dHxcZOg3wV7idJRQGt-KsZ99QsR0Xj6qz19k-QEoXcc8Hsr_Wv8DP6/s1600/Thanks+generic.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="270" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlwh-7-fpdBkOKBqSTnZWz2ttKoAaozeC1__yPsooQ3v0ILGwr4VPt5vpskYNuhpCc9j9glkG84_NIBKkTGl1s9dHxcZOg3wV7idJRQGt-KsZ99QsR0Xj6qz19k-QEoXcc8Hsr_Wv8DP6/s200/Thanks+generic.png" width="200" /></a></div><div style="text-align: justify;"><span face=""verdana" , sans-serif">Friends, when it’s all said and done, it doesn’t matter so much what’s on the table, be it American, Polish, Italian or Chinese...a turkey, ham or hot dogs. What matters is that every year we have a new opportunity to give thanks for our blessings. Hopefully you will be lucky enough to spend it <u>safely </u>with family or friends. </span></div><div style="text-align: justify;"><span face=""verdana" , sans-serif"><br /></span></div><div style="text-align: justify;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><i>May your Thanksgiving, be filled with Health, Love, and Harmony!</i></span></div><div style="text-align: justify;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><i>Laura and Peter</i></span></div><div style="text-align: justify;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><i><b>Smacznego! </b></i></span></div>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-36429026126525261512020-09-20T10:52:00.000-04:002020-09-20T10:52:51.406-04:00Polish Apple Lemon Cake<p> </p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 8.0pt; margin-left: 22.5pt; margin-right: 22.5pt; margin-top: 0in; margin: 0in 22.5pt 8pt; text-align: left;"><span face=""Arial",sans-serif" style="font-family: inherit; line-height: 115%;">Did
you know that Poland is one of the largest exporters of apples in the
world?<span style="mso-spacerun: yes;"> </span>Poles love apples and Polish
apple desserts are famous all around the globe.<span style="mso-spacerun: yes;">
</span>Here is a recipe that was passed down from Peter’s Grandmother who
received it from a friend back in Warsaw, probably around the turn of the
century.<span style="mso-spacerun: yes;"> </span></span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 8.0pt; margin-left: 22.5pt; margin-right: 22.5pt; margin-top: 0in; margin: 0in 22.5pt 8pt; text-align: justify;"><span face=""Arial",sans-serif" style="line-height: 115%;"><span style="font-family: inherit; mso-spacerun: yes;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6HX-663XTAutoOfumuw2gQA-YJrNkLPFUoh2W0_AI5IDhY8uDlKDm3aLTxgYBt_LrjTgu0c2BCMfwPlH5YXR2uPu06uu5l4N2Uc9QqCoVw4GHW36X7biCQbCtWyeHS8Hqfz3QP5cBLbfn/s2048/apple+lemon+cake+2.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6HX-663XTAutoOfumuw2gQA-YJrNkLPFUoh2W0_AI5IDhY8uDlKDm3aLTxgYBt_LrjTgu0c2BCMfwPlH5YXR2uPu06uu5l4N2Uc9QqCoVw4GHW36X7biCQbCtWyeHS8Hqfz3QP5cBLbfn/s320/apple+lemon+cake+2.JPG" /></span></a></div><span style="font-family: inherit;"><br />This is a heritage wonder that
features a slight back note of lemon to make the apple sing! <span style="mso-spacerun: yes;"> </span>Laura just made this cake a couple of days ago
for this picture, and the cut-out sample piece disappeared as soon as we put
the camera down.<span style="mso-spacerun: yes;"> </span>When we shared the
picture with family they all texted their claims for a share right away.<span style="mso-spacerun: yes;"> </span>Before we knew it there were only a couple of
pieces left for us to save in the freezer.<span style="mso-spacerun: yes;">
</span>It’ll go so well as an afternoon snack <i>(</i><b><i><span style="line-height: 115%;">podwieczorek</span></i></b><i><span face=""Arial",sans-serif" style="line-height: 115%;">)</span></i><span face=""Arial",sans-serif" style="line-height: 115%;"> with
coffee or tea. <o:p></o:p></span></span><p></p>
<p class="MsoNormal" style="line-height: 115%; margin-bottom: 8.0pt; margin-left: 22.5pt; margin-right: 22.5pt; margin-top: 0in; margin: 0in 22.5pt 8pt; text-align: justify;"><b><span face=""Arial",sans-serif" style="font-family: inherit; line-height: 115%;">CAKE:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 115%; margin-bottom: 8.0pt; margin-left: 22.5pt; margin-right: 22.5pt; margin-top: 0in; margin: 0in 22.5pt 8pt; text-align: justify;"><span face=""Arial",sans-serif" style="font-family: inherit; line-height: 115%;">½ cup
and 2 tablespoons butter, softened<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 115%; margin-bottom: 8.0pt; margin-left: 22.5pt; margin-right: 22.5pt; margin-top: 0in; margin: 0in 22.5pt 8pt; text-align: justify;"><span face=""Arial",sans-serif" style="font-family: inherit; line-height: 115%;">¾ cup
sugar<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 115%; margin-bottom: 8.0pt; margin-left: 22.5pt; margin-right: 22.5pt; margin-top: 0in; margin: 0in 22.5pt 8pt; text-align: justify;"><span face=""Arial",sans-serif" style="font-family: inherit; line-height: 115%;">3 eggs<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 115%; margin-bottom: 8.0pt; margin-left: 22.5pt; margin-right: 22.5pt; margin-top: 0in; margin: 0in 22.5pt 8pt; text-align: justify;"><span face=""Arial",sans-serif" style="font-family: inherit; line-height: 115%;">1 ¾
cups sifted flour<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 115%; margin-bottom: 8.0pt; margin-left: 22.5pt; margin-right: 22.5pt; margin-top: 0in; margin: 0in 22.5pt 8pt; text-align: justify;"><span face=""Arial",sans-serif" style="font-family: inherit; line-height: 115%;">2
teaspoons baking powder<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 115%; margin-bottom: 8.0pt; margin-left: 22.5pt; margin-right: 22.5pt; margin-top: 0in; margin: 0in 22.5pt 8pt; text-align: justify;"><span face=""Arial",sans-serif" style="font-family: inherit; line-height: 115%;">1
tablespoon grated lemon rind<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 115%; margin-bottom: 8.0pt; margin-left: 22.5pt; margin-right: 22.5pt; margin-top: 0in; margin: 0in 22.5pt 8pt; text-align: justify;"><span face=""Arial",sans-serif" style="font-family: inherit; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZspkR7skLaBLIUaJ8q1x0mi_cQipSAgr0WX1g_8NwKH6NxvTXo-h0W8_S15KdlFbJWyyO5hm0n5wEU6sjrO8ZT2HtK6VsbIZYYZ9r5Y6J3R8ErD8GO5UXtB_RiVoDai1bvj_eGH8vkyog/s1200/apples+-+by+Matt.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1200" data-original-width="800" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZspkR7skLaBLIUaJ8q1x0mi_cQipSAgr0WX1g_8NwKH6NxvTXo-h0W8_S15KdlFbJWyyO5hm0n5wEU6sjrO8ZT2HtK6VsbIZYYZ9r5Y6J3R8ErD8GO5UXtB_RiVoDai1bvj_eGH8vkyog/w133-h200/apples+-+by+Matt.JPG" width="133" /></span></a></div><span style="font-family: inherit;"><br /> 2
medium baking apples, pared, cored & sliced into ¼ inch slices.<o:p></o:p></span><p></p>
<p class="MsoNormal" style="line-height: 115%; margin-bottom: 8.0pt; margin-left: 22.5pt; margin-right: 22.5pt; margin-top: 0in; margin: 0in 22.5pt 8pt; text-align: justify;"><span face=""Arial",sans-serif" style="font-family: inherit; line-height: 115%;"> 2
additional teaspoons sugar<o:p></o:p></span></p>
<blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p class="MsoNormal" style="line-height: 115%; margin-bottom: 8.0pt; margin-left: 22.5pt; margin-right: 22.5pt; margin-top: 0in; margin: 0in 22.5pt 8pt; text-align: justify;"><span face=""Arial",sans-serif" style="font-family: inherit; line-height: 115%;"><o:p> </o:p></span><span style="font-family: inherit;">Place
the softened butter and ¾ cup of sugar in the bowl of a standing mixer.</span><span style="font-family: inherit; mso-spacerun: yes;"> </span><span style="font-family: inherit;">Add the eggs one at a time and beat on medium speed until the mixture is pale yellow, light and fluffy.</span><span style="font-family: inherit; mso-spacerun: yes;"> </span><span style="font-family: inherit;">Add the flour, baking powder and lemon rind
and beat for 4 minutes.</span><span style="font-family: inherit; mso-spacerun: yes;"> </span><span style="font-family: inherit;">Turn into a
greased 9-inch spring-form pan.</span></p></blockquote></blockquote></blockquote>
<p class="MsoNormal" style="line-height: 115%; margin-bottom: 8.0pt; margin-left: 22.5pt; margin-right: 22.5pt; margin-top: 0in; margin: 0in 22.5pt 8pt; text-align: justify;"><span face=""Arial",sans-serif" style="font-family: inherit; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6OEs0NSWQZZ1w30dn4Ypot-5cx-8wwGzI9ZYnvkOpjsRMsIH9YfUluSkPNdSFsEh5wCYQFry9XLLneBi0ppyZgka9w8Ji4x8MkPAOiIt0D2qASP9NcuEfrIZaHe7DcN1cv8AXNHD-5IC/s2048/apple+lemon+cake+3.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1394" data-original-width="2048" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6OEs0NSWQZZ1w30dn4Ypot-5cx-8wwGzI9ZYnvkOpjsRMsIH9YfUluSkPNdSFsEh5wCYQFry9XLLneBi0ppyZgka9w8Ji4x8MkPAOiIt0D2qASP9NcuEfrIZaHe7DcN1cv8AXNHD-5IC/w200-h136/apple+lemon+cake+3.jpg" width="200" /></span></a></div><span style="font-family: inherit;">Arrange
the apple slices on top of the batter. Sprinkle the top with sugar.<span style="mso-spacerun: yes;"> </span>Bake 50-60 minutes at 350 degrees
Fahrenheit.<span style="mso-spacerun: yes;"> </span>Test with a toothpick for
doneness.<span style="mso-spacerun: yes;"> </span>Remove the cake from the oven,
brush the apples on top with the glaze and let cool.<span style="mso-spacerun: yes;"> </span>. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><p></p>
<span style="font-family: inherit; text-align: justify;">GLAZE:</span><br /><span style="font-family: inherit; text-align: justify;">½ cup
apricot jam</span><br /><span style="font-family: inherit; text-align: justify;">1
tablespoon lemon juice</span><br /><span face=""Arial",sans-serif" style="font-family: inherit; line-height: 115%; text-align: justify;"><br /></span><div><span face=""Arial",sans-serif" style="font-family: inherit; line-height: 115%; text-align: justify;">Melt
the jam in a small saucepan, add the lemon juice and stir until smooth. <span style="mso-spacerun: yes;"> </span>Leave the pan on low heat </span><span face="Arial, sans-serif" style="font-family: inherit; text-align: justify;">so the glaze
remains spreadable, until the cake is done. </span><span face="Arial, sans-serif" style="font-family: inherit; text-align: justify;">It’s even better with ice cream or a dollop of whipped cream. </span><br /><p class="MsoNormal" style="line-height: 115%; margin-bottom: 8.0pt; margin-left: 22.5pt; margin-right: 22.5pt; margin-top: 0in; margin: 0in 22.5pt 8pt; text-align: justify;"><b><i><span style="line-height: 115%;"><span style="font-family: inherit;">Smacznego!</span></span></i></b></p>
</div>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-74639915630113189662020-08-17T10:37:00.000-04:002020-08-17T10:37:27.943-04:00Gluten Free Pierogi<p> <i style="color: red; font-family: times, "times new roman", serif;"><b><span style="font-size: small;">Note: During these unsettling times of staying at home, many of us are spending a lot of time in our kitchens. So it's a perfect time for trying new Polish heritage recipes. For the next several weeks we will be reprising some of our favorite recipes for Polish comfort food.</span></b></i></p><p><b><i><span style="font-size: large;">Witamy!</span></i></b></p><span face="" style="font-family: verdana, sans-serif;">Are you eating Gluten Free (GF) these days? Are you missing Pierogi? Well, despair not because there is no reason to deny yourself one of life’s greatest pleasures, delicious pierogi, arguably the most popular dish of Polish cuisine. In truth, they are no harder to make than traditional Pierogi.</span><br /><span face="" style="font-family: verdana, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1SEJ07siBjalIhLHrMqrdso3qYOZvNI9x9vHSjDD9XMm4fhTCYZK8vhfwlvMm2jfI2Alr2qUI3UBVfKhoMCbgYfjaknOHktWKzR72j3FRplwJYsDhHk5HVXg-AdnnukPvwSHZeqCt9Hbu/s1600/Sweet+Pierogi.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1SEJ07siBjalIhLHrMqrdso3qYOZvNI9x9vHSjDD9XMm4fhTCYZK8vhfwlvMm2jfI2Alr2qUI3UBVfKhoMCbgYfjaknOHktWKzR72j3FRplwJYsDhHk5HVXg-AdnnukPvwSHZeqCt9Hbu/s320/Sweet+Pierogi.jpg" width="320" /></a></div><span face="" style="font-family: verdana, sans-serif;">Laura made a batch of GF sweet pierogi this week with a cherry filling, just to test the recipe and the gluten free flour. They were delicious and the whole batch disappeared quickly. </span><br /><br /><span face="" style="font-family: verdana, sans-serif;">If you’ve not worked much with GF baking, the key is in the flour. </span><br /><div class="separator" style="clear: both; text-align: center;"><span face="" style="font-family: verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1MrmcFwxY7DOMX2mrX1Gt4RyyCE4ysVAnYHLl5qQJEtUcUjwwhqcRhOlwKI94hnM4_x72YMJ3MfGAUBz3FEIAYeiQzsOYWekpEQvuSnVQ-BYxZjNMAZ_TwGdb0jm9xnV62w-qnNF2FBN/s1600/Gluten+Free+flour.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1MrmcFwxY7DOMX2mrX1Gt4RyyCE4ysVAnYHLl5qQJEtUcUjwwhqcRhOlwKI94hnM4_x72YMJ3MfGAUBz3FEIAYeiQzsOYWekpEQvuSnVQ-BYxZjNMAZ_TwGdb0jm9xnV62w-qnNF2FBN/s200/Gluten+Free+flour.JPG" width="150" /></a></span></div><br /><span face="" style="font-family: verdana, sans-serif;">Laura used King Arthur © brand Gluten Free Flour, which is marked “Measure For Measure Flour” on the bag. This makes it an easy one for one substitute for regular flour. This brand consists of several types of rice flour and assorted preservatives, but more importantly, it also contains xanthan gum which replaces the gluten in regular flour and makes your dough supple. Be sure to check the list of ingredients on your package before buying. If you can’t find a gluten free flour with xanthan gum, you can buy it separately and add about one teaspoon of xanthan gum to one cup of other gluten free flour. You may have to experiment a bit, but according to “Google,” the rule of thumb for GF baking is that “for every cup of gluten-free flour in a recipe, use 1 tsp of gum for cakes and cookies or pasta and 2 tsp of gum for breads and pizza.”</span><br /><br /><span face="" style="font-family: verdana, sans-serif;"><b>Dough</b></span><br /><div class="separator" style="clear: both; text-align: center;"></div><span face="" style="font-family: verdana, sans-serif;">Feel free to use your favorite recipe for pierogi, just substituting the flour, but first read Laura’s notes below. Here is our updated recipe which has been thoroughly tested. </span><br /><br /><span face="" style="font-family: verdana, sans-serif;">2</span><span face="" style="font-family: verdana, sans-serif; white-space: pre;"> </span><span face="" style="font-family: verdana, sans-serif;">eggs</span><br /><span face="" style="font-family: verdana, sans-serif;">2/3 </span><span face="" style="font-family: verdana, sans-serif; white-space: pre;"> </span><span face="" style="font-family: verdana, sans-serif;">cup milk</span><br /><span face="" style="font-family: verdana, sans-serif;">¼ </span><span face="" style="font-family: verdana, sans-serif; white-space: pre;"> </span><span face="" style="font-family: verdana, sans-serif;">teaspoon salt</span><br /><span face="" style="font-family: verdana, sans-serif;">2</span><span face="" style="font-family: verdana, sans-serif; white-space: pre;"> </span><span face="" style="font-family: verdana, sans-serif;">cups Gluten Free All Purpose flour</span><br /><span face="" style="font-family: verdana, sans-serif;">1 to 2 </span><span face="" style="font-family: verdana, sans-serif; white-space: pre;"> </span><span face="" style="font-family: verdana, sans-serif;">teaspoons xanthan gum (if needed)</span><br /><span face="" style="font-family: verdana, sans-serif;">1</span><span face="" style="font-family: verdana, sans-serif; white-space: pre;"> </span><span face="" style="font-family: verdana, sans-serif;">egg, beaten with 1 tablespoon of water, for sealing</span><br /><br /><span face="" style="font-family: verdana, sans-serif;">Whisk together the two eggs, milk and salt. Stir in half of the flour until flour is incorporated, then add the other half and continue to stir. When the mixture comes together to form a thick sticky dough, place the dough on a floured surface. Note: additional flour may be incorporated if the dough is too wet or sticky. Using additional flour knead the dough until you have a smooth, supple dough that is soft but not sticky. Form the dough into a ball, wrap it in plastic or cover with a bowl and let it rest for 15 minutes.</span><br /><br /><div style="text-align: justify;"><span face="" style="font-family: verdana, sans-serif;">Take half of the dough and roll it out as thin as possible on a floured surface. Note: When rolling and cutting, be sure to use lots of flour on your board and rolling pin. It should be almost translucent, approximately 1/8th inch. Cut the dough into 3 or 4-inch rounds or circles.</span></div><br /><div class="separator" style="clear: both;"><b style="font-family: verdana, sans-serif;">Filling </b></div><span face="" style="font-family: verdana, sans-serif;">Start by assembling one tester pierogi, just to make sure of your techniques and measures. Using your favorite pierogi filling, place a small amount in the center of a dough round.</span><br /><div class="separator" style="clear: both; text-align: center;"><span face="" style="font-family: verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziCa4lij7EsGUzPWeAuGfBTF9OiH4OaeGfd7qpYYd9KrBas4X1gqgo6al7B2n1CTTu8IGVw_DiBoopY7oNrNj_DK_AAp9jrn2fLOcrKvsatyxq2Ze_6EG-6usdAKZl4yMFU6URPFJE7qw/s1600/Process12.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziCa4lij7EsGUzPWeAuGfBTF9OiH4OaeGfd7qpYYd9KrBas4X1gqgo6al7B2n1CTTu8IGVw_DiBoopY7oNrNj_DK_AAp9jrn2fLOcrKvsatyxq2Ze_6EG-6usdAKZl4yMFU6URPFJE7qw/s200/Process12.JPG" width="200" /></a></span></div><br /><span face="" style="font-family: verdana, sans-serif;"><br /></span><span face="" style="font-family: verdana, sans-serif;">Be sure to leave about a 1/3 inch edge around the entire circumference of your round. Note: Gluten free dough is a bit more “crumbly” than traditional dough, so if you use too much filling the pierogi won’t fold in half properly, the filling could spill out or dough will tear. Also, over-stuffed pierogi can burst during cooking. </span><br /><br /><span face="" style="font-family: verdana, sans-serif;">Brush the edges of the dough circle with the beaten egg. The egg acts as a glue to hold your pierogi together. Fold the dough in half into a half-moon shape. </span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogr7jiHKxHNpdJt-_CjQO756m5Voc9_I5OngI2Yb-bla4t5jqOTBwIgMgJqrzIERLvo4P2-akE4Oiz1-mK2Kf8FRO36ZnIOoO8CTwQqqahiqIcy660On1Hbwvf7uKcA1ji51OLXkXCzl2/s1600/Process13.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogr7jiHKxHNpdJt-_CjQO756m5Voc9_I5OngI2Yb-bla4t5jqOTBwIgMgJqrzIERLvo4P2-akE4Oiz1-mK2Kf8FRO36ZnIOoO8CTwQqqahiqIcy660On1Hbwvf7uKcA1ji51OLXkXCzl2/s200/Process13.JPG" width="200" /></a></div><span face="" style="font-family: verdana, sans-serif;">Pinch the edges of the rounds firmly together using your fingers or the tines of a fork. Tight sealing ensures that the edges stay together during cooking. If your tester pierogi was good, the filling stayed inside and the seal was tight, assemble the rest of the batch. Keep the finished pierogi covered with plastic wrap or a damp towel, as you are filling the rest of the pierogi, to prevent the dough from drying.</span><br /><br /><span face="" style="font-family: verdana, sans-serif;"><b>Cooking </b></span><br /><span face="" style="font-family: verdana, sans-serif;">Bring a large pot of well salted water to a boil, then turn the heat down so the water is just simmering lightly. If your water is at a high rolling boil, your pierogi may fall apart. In batches, gently place the pierogi in the boiling water. We only cook about ten at a time in a 6-quart pot, making sure they have room to “swim.” And don’t let them stick to the bottom when they first go in. When the pierogi float to the top of the water, continue to boil for 10-12 minutes. The thicker is your dough, the longer they will need to cook – plus cooking time for gluten free pierogi will be a bit longer than pierogi made with regular flour – about 12 minutes or so. Cut the first one open and taste, to see if the dough is cooked all the way through. It should be the texture of moderate to firmly cooked pasta. Remove the finished pierogi with a slotted spoon and drain.</span><br /><span face="" style="font-family: verdana, sans-serif;"></span><br /><div class="separator" style="clear: both; text-align: center;"><span face="" style="font-family: verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFl_XlfNyFXwg0Mql1v2tsIhbkE3-VGW1HPNzeKHnPG8SuGd9awiVgCKFcmMriFWVriWd6EQRNN4zyvXIzmB552K0fItcRROXL-9HUK0abTfHQWIo1V5HsL_a6V1FgcF4Dsn0aI-WRPRbx/s1600/Gluten+Free+Pierogi%252C+Cherry.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1546" data-original-width="1600" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFl_XlfNyFXwg0Mql1v2tsIhbkE3-VGW1HPNzeKHnPG8SuGd9awiVgCKFcmMriFWVriWd6EQRNN4zyvXIzmB552K0fItcRROXL-9HUK0abTfHQWIo1V5HsL_a6V1FgcF4Dsn0aI-WRPRbx/s200/Gluten+Free+Pierogi%252C+Cherry.jpg" width="200" /></a></span></div><br /><span face="" style="font-family: verdana, sans-serif;">Dessert pierogi are great when topped with a sweet sauce made from sour cream and sugar. But w</span><span face="" style="font-family: verdana, sans-serif;">e love to serve savory pierogi that have been sautéed in butter and topped with caramelized onions and bacon. Check out our Polish Classic Recipes cookbook for classic fillings and toppings. </span><br /><span face="" style="font-family: verdana, sans-serif;"><br /></span><br /><span face="" style="font-family: verdana, sans-serif;">In closing, Celiac disease and gluten intolerances now affect many more people in the world than when most Polish classic recipes were first created. Regardless of the why or wherefore, gluten intolerance is a reality of today’s life and anyone in the business of eating or cooking should be aware of this and other common food allergies. </span><br /><span face="" style="font-family: times, "times new roman", serif; font-size: large;"><b><i>Smacznego!</i></b></span><div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><b style="font-family: arial, tahoma, helvetica, freesans, sans-serif;"><b><span style="font-family: times, "times new roman", serif; font-weight: 400; text-align: justify;"><span style="font-size: xx-small;"><span style="text-align: start;"><span style="color: blue;"><b><i><br /></i></b></span></span></span></span></b></b></div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><b style="font-family: arial, tahoma, helvetica, freesans, sans-serif;"><b><span style="font-family: times, "times new roman", serif; font-weight: 400; text-align: justify;"><span style="text-align: start;"><span style="color: blue;"><b><i><span style="font-size: small;">Friends: This is a great time for exploring your Polish roots by trying some new heritage recipes. Our books each have 45 traditional Polish dishes that have been handed down from our family or our friends’ families. They’ve been updated for modern kitchens, so no more “pinch” of this or “glass” of that. And each has been extensively tested, much to the delight of our friends and neighbors. Each recipe is accompanied by beautiful photography. Each book contains poignant family stories about growing up Polish. And each book is full of helpful hints and tips to help make your dishes successful. The books are available autographed and personally dedicated, on our website (in the U.S.) or a bit cheaper from any online bookseller such as Amazon (worldwide). Your family will love you for it. </span></i></b></span></span></span></b></b></div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><b style="font-family: arial, tahoma, helvetica, freesans, sans-serif;"><b><span style="font-family: times, "times new roman", serif; font-weight: 400; text-align: justify;"><span style="font-size: xx-small;"><span style="text-align: start;"><span style="color: blue;"><b><i><br /></i></b></span></span></span></span></b></b></div><b style="background-color: white; color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 14.85px;"><span style="font-family: times, "times new roman", serif; font-weight: 400; text-align: justify;"><span style="font-family: arial, tahoma, helvetica, freesans, sans-serif;"></span></span></b><span style="background-color: white; color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 14.85px;"></span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd16cJ_Wplx12d-1HSWO7CN0JGGw7xtnZW2IemdoO7bns3z4iwYCB6_OCCHQ9R1V6I41pTi6EleeKZ19_tYTxRXJowjlRYrcx2GU6ESmV33xyyz5z-S0MenSxiyhn929qJC_4cQGemYAW0/s1600/postcard+3.jpg" imageanchor="1" style="color: #6666cc; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="504" data-original-width="650" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd16cJ_Wplx12d-1HSWO7CN0JGGw7xtnZW2IemdoO7bns3z4iwYCB6_OCCHQ9R1V6I41pTi6EleeKZ19_tYTxRXJowjlRYrcx2GU6ESmV33xyyz5z-S0MenSxiyhn929qJC_4cQGemYAW0/s400/postcard+3.jpg" style="border: none; position: relative;" width="400" /></a></div><div><span face="" style="font-family: times, "times new roman", serif; font-size: large;"><b><i><br /></i></b></span></div></div>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-34998212473165907692020-06-30T08:53:00.003-04:002020-06-30T08:55:12.910-04:00Summer Barszcz - Polish Style<span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><i style="background-color: white; color: red; font-size: 14.85px;"><b><span style="font-size: xx-small;">Note: During these unsettling times of staying at home, many of us are spending a lot of time in our kitchens. So it's a perfect time for trying new Polish heritage recipes. For the next several weeks we will be reprising some of our favorite recipes for Polish comfort food.</span></b></i></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><i><b><br /></b></i></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><i><b>Witamy!</b></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Tm7wSZMykINbP4vGKQr4MfLjNIKnh7eyD28srmDotw_YmJj0JGUm0_-E2NFVc1bFCBeGPvXP8c7gvcg9BsHaURnq37370bZ2R-Dt_KsWnacpFTNSyXM53fYoouUvoVAcbQ7HnePUViAe/s1600/Chlodnik-na-botwinie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="483" data-original-width="620" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Tm7wSZMykINbP4vGKQr4MfLjNIKnh7eyD28srmDotw_YmJj0JGUm0_-E2NFVc1bFCBeGPvXP8c7gvcg9BsHaURnq37370bZ2R-Dt_KsWnacpFTNSyXM53fYoouUvoVAcbQ7HnePUViAe/s320/Chlodnik-na-botwinie.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-small;">Soups are a fundamental parts of Polish dinners. Polish soups are usually robust, fragrant, creamy and filling. However, during warmer weather, summer soups are often lighter and served chilled, taking advantage of nature’s bounty of fresh vegetables harvested from nearby farms. </span><span style="color: red; font-size: xx-small;"><i>(i</i></span></span><span style="font-family: "times" , "times new roman" , serif;"><span style="color: red; font-size: xx-small;"><i>mage courtesy of Adam Chrzastowski)</i></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">We love this cool and refreshing soup by itself for a really healthy lunch. This version we sharing today was a favorite of Peter’s Grandmother’s. It’s just one lighter spin</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">on the many versions which have been around for centuries.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Full of fresh flavors and a slight tang from the beets, cucumbers and sour cream, it’s immensely refreshing as a perfect lunch or light supper. We have a big bowl chilling in the fridge right now and we’ll serve it tomorrow with ripped hunks of fresh aromatic rye bread smeared with soft sweet butter and paired with a dry white wine.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><b><u>Serves 10</u></b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 bunches young red beets with tops, sliced & julienned, OR:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> 2 cups of canned beets (not pickled)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 tablespoon fresh lemon juice</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">4 cups buttermilk</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2/3 cup sour cream</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">½ cup juice from canned beets</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">½ teaspoon sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Salt to taste</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 large cucumber, peels and sliced thinly</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 hard boiled eggs, sliced or quartered</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 table spoon fresh chopped dill</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 table spoons chopped green onion or chives</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10MyJHlh_yncOJPum0q4yZAnIIxNNzN92sOS_2kgUABtNv-u9Cv7E8GlwGu5GYOP1JN8TeJ6eleiHTRH-6PeR4iuBwoNPGk_cYEG_jpjw2G8wCaSoESZK4c89By7RDVeFjbJw2wj36h9D/s1600/Beets+-fresh+bunch.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10MyJHlh_yncOJPum0q4yZAnIIxNNzN92sOS_2kgUABtNv-u9Cv7E8GlwGu5GYOP1JN8TeJ6eleiHTRH-6PeR4iuBwoNPGk_cYEG_jpjw2G8wCaSoESZK4c89By7RDVeFjbJw2wj36h9D/s200/Beets+-fresh+bunch.JPG" width="200" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Boil the beets with their tops in a pot of water with the lemon juice for 20 minutes or until just tender. Cool completely. (note: for the fresh beets, an ice bath will hasten this process). Drain completely. </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Or, if using canned beets, julienne the slices and simmer in their juice for 5 minutes or until hot.</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> Drain, retain the juice, cool completely. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Place the beets in a big bowl. Stir in the buttermilk, sour cream, beet juice and cucumber slices. Season with sugar and salt. Gently fold in the hard boiled eggs, dill and green onion. Chill for half a day. Serve cold with fresh bread and sweet butter. </span><br />
<b style="font-family: times, "times new roman", serif;"><i>Smacznego! </i></b><br />
<span style="color: blue; font-family: "times" , "times new roman" , serif; font-size: xx-small;"><i><b> </b></i></span><br />
<div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
<b style="font-family: arial, tahoma, helvetica, freesans, sans-serif;"><b><span style="font-family: "times" , "times new roman" , serif; font-weight: 400; text-align: justify;"><span style="font-size: xx-small;"><span style="text-align: start;"><span style="color: blue;"><b><i>Friends: This is a great time for exploring your Polish roots by trying some new heritage recipes. Our books each have 45 traditional Polish dishes that have been handed down from our family or our friends’ families. They’ve been updated for modern kitchens, so no more “pinch” of this or “glass” of that. And each has been extensively tested, much to the delight of our friends and neighbors. Each recipe is accompanied by beautiful photography. Each book contains poignant family stories about growing up Polish. And each book is full of helpful hints and tips to help make your dishes successful. The books are available autographed and personally dedicated, on our website (in the U.S.) or a bit cheaper from any online bookseller such as Amazon (worldwide). Your family will love you for it. </i></b></span></span></span></span></b></b></div>
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"></b>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-17501047117753960872020-05-19T15:14:00.002-04:002020-05-19T15:16:22.822-04:00Laura's Strawberry Pie<div class="separator" style="clear: both; text-align: justify;">
<i style="background-color: white; color: red; font-family: times, "times new roman", serif; text-align: left;"><b><span style="font-size: x-small;">Note: During these unsettling times of staying at home, many of us are spending a lot of time in our kitchens. So it's a perfect time for trying new Polish heritage recipes. For the next several weeks we will be reprising some of our favorite recipes for Polish comfort food. </span><span style="font-size: xx-small;"> </span></b></i></div>
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<b style="color: #333333; font-family: times, "times new roman", serif; font-size: 14.85px;"><i><span style="font-size: medium;">Witamy!</span></i></b></div>
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<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 14.85px;">I don't know for sure if this recipe is truly Polish, but I do know that strawberries are a favorite fruit in Poland. And the number of recipes for strawberry dishes could stretch from Belarus to Germany or from the Baltic Sea to Slovakia - many times over. Here in central Virginia, where we now live, the first crops of strawberries are just being picked.</span></div>
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<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 14.85px;">We visited a near-by farm yesterday and picket a couple of buckets of fresh, warm juicy berries - right off the vine. In fact we got these berries before the local farmers market had any, so we really lucked out. On the way home Laura asked if I had any requests for the berries and I chose her strawberry pie in a nano-second because it is absolutely to die for and super-easy to make. Truth be told the recipe below is not a heritage Polish recipe but it is Laura’s heritage recipe which she has tweaked and perfected over time.</span></div>
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<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 14.85px; text-align: justify;">As soon as we got home, we wanted to taste-test the farm-berries against some berries we had bought at the grocery store just the day before. These were imported from California, and while they looked picture-perfect on the outside, that’s where the similarities ended.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi9v1xFwrkx5MQAA33xS_ooNXJVLRpdWrZkrEeEcnsyEdYNsJPts2NW9HLDxWLATPn0jSIaZeawRRR-et2e2qLWmT2IjQFrqTtibONJ7LAAP0-zL3uwxw7CLtckmW6BvvInEUNB2YrelE/s1600/strawberries+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" data-original-height="612" data-original-width="612" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi9v1xFwrkx5MQAA33xS_ooNXJVLRpdWrZkrEeEcnsyEdYNsJPts2NW9HLDxWLATPn0jSIaZeawRRR-et2e2qLWmT2IjQFrqTtibONJ7LAAP0-zL3uwxw7CLtckmW6BvvInEUNB2YrelE/s200/strawberries+2.jpg" width="200" /></a></div>
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<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 14.85px;">Both samples were cut in half – the imported berries were quite pale in the center and the farmer’s berries were deep red throughout. We bit into each and rolled the fruit around our taste-buds, just like a fine wine. The “shipped-in” berries were rather bland and did not have that intense strawberry flavor simply because they were picked before their time. But the farmer’s berries on the other hand, were juicy and had that bright sweet flavor that let us know they were still on their stems just earlier that morning. There’s an obvious moral to this story…if you have access to a berry farm or a farmers’ market, it’s well worth the extra pennies to buy berries that are totally satisfying. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAK8AXeRNAe725xBY9-55FAs_LfIXkcE_NFo_vWQ6eESzKwmElK5o8tMFkMPGJvxRgyotBheKvzdhLI0Nuw2NgLngNpKDAn-x7IT639EJVB9_TPfhSUAgcs1C8FmAIdhkYTSdUs_JMmFU7/s1600/strawberry+pie+prep.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1497" data-original-width="1600" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAK8AXeRNAe725xBY9-55FAs_LfIXkcE_NFo_vWQ6eESzKwmElK5o8tMFkMPGJvxRgyotBheKvzdhLI0Nuw2NgLngNpKDAn-x7IT639EJVB9_TPfhSUAgcs1C8FmAIdhkYTSdUs_JMmFU7/s320/strawberry+pie+prep.jpg" width="320" /></a></div>
<b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 14.85px;"><u><br /></u></b><span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px;"></span><b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 14.85px;"><u>Laura’s Strawberry Pie</u></b><br />
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<b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 14.85px;"><u><br /></u></b><span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px;"></span><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 14.85px;">1 9-inch baked pie crust (homemade or purchased)</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 14.85px;">2 quarts fresh strawberries </span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 14.85px;">3 tablespoons corn starch</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 14.85px;">½ to 1 cup sugar (depending on the sweetness of the berries)</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 14.85px;">1 cup water</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 14.85px;">1 teaspoon butter </span><br />
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<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 14.85px;"><span style="text-align: justify;">Wash the strawberries and remove the hulls. Mash enough of the strawberries to make one cup. Put the mash with one cup water in a 1-quart or larger glass measuring cup. Add sugar ¼ cup at a time, mix and taste until you achieve the desired sweetness. </span></span><br />
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<span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px;"><span style="font-family: "verdana" , sans-serif;">Microwave the strawberry mixture on high for 4 to 6 minutes or until the mixture is boiling. Watch carefully so the mixture does not boil over. </span></span></div>
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<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 14.85px;">Soften the corn starch in a couple of tablespoons of water and whisk quickly into the strawberry mixture. Microwave the mixture another 2 to 3 minutes on high or until mixture thickens. Stir in the butter.</span></div>
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<span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px;"><span style="font-family: "verdana" , sans-serif;">Let the mixture cool completely. Cooling may take 30 minutes or longer.</span></span></div>
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<span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px;"><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 14.85px;">Arrange the remaining strawberries, either whole or sliced, in the baked and cooled pie crust. Pour the cooled strawberry glaze mixture evenly over the top of the berries. Refrigerate until set, about 3 hours, before serving. </span><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 14.85px;">Garnish with whipped cream, if desired.</span></span></div>
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><i><span style="font-family: "times" , "times new roman" , serif; font-size: medium;">Smacznego!</span></i></b></div>
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<b style="background-color: white; color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif;"><b style="background-color: white; color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-weight: 400; text-align: justify;"><span style="font-size: x-small;"><span style="text-align: start;"><span style="color: blue; font-family: "times" , "times new roman" , serif;"><b><i>Friends: This is a great time for exploring your Polish roots by trying some new heritage recipes. Our books each have 45 traditional Polish dishes that have been handed down from our family or our friends’ families. They’ve been updated for modern kitchens, so no more “pinch” of this or “glass” of that. And each has been extensively tested, much to the delight of our friends and neighbors. Each recipe is accompanied by beautiful photography. Each book contains poignant family stories about growing up Polish. And each book is full of helpful hints and tips to help make your dishes successful. The books are available autographed and personally dedicated, on our website (in the U.S.) or a bit cheaper from any online bookseller such as Amazon (worldwide). Your family will love you for it. </i></b></span></span></span></span></b></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd16cJ_Wplx12d-1HSWO7CN0JGGw7xtnZW2IemdoO7bns3z4iwYCB6_OCCHQ9R1V6I41pTi6EleeKZ19_tYTxRXJowjlRYrcx2GU6ESmV33xyyz5z-S0MenSxiyhn929qJC_4cQGemYAW0/s1600/postcard+3.jpg" imageanchor="1" style="color: #6666cc; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="504" data-original-width="650" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd16cJ_Wplx12d-1HSWO7CN0JGGw7xtnZW2IemdoO7bns3z4iwYCB6_OCCHQ9R1V6I41pTi6EleeKZ19_tYTxRXJowjlRYrcx2GU6ESmV33xyyz5z-S0MenSxiyhn929qJC_4cQGemYAW0/s400/postcard+3.jpg" style="border: none; position: relative;" width="400" /></a></div>
<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><i><span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><br /></span></i></b>
<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><i><span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><br /></span></i></b>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-47848525163453214722020-05-08T10:11:00.006-04:002020-05-08T10:13:11.681-04:00Haluski - a Polish-American Comfort Dish<i style="background-color: white; color: red; font-family: times, "times new roman", serif;"><b><span style="font-size: x-small;">Note: During these unsettling times of staying at home, many of us are spending a lot of time in our kitchens. So it's a perfect time for trying new Polish heritage recipes. For the next several weeks we will be reprising some of our favorite recipes for Polish comfort food. </span></b></i><br />
<i><b><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></b></i>
<i><b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Witamy!</span></b></i><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">One of the favorite comfort foods of Poles on the East Coast of the U.S. is Haluski – a scrumptious and satisfying combination of buttery egg noodles, fresh cabbage, and spices. Traditionally, Haluski is a meatless dish often served during Lent. But for the rest of the year, many home cooks like to kick in a little umph by adding bacon or kielbasa. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_u1JHY-g4450WC6ZZE1IGreGNbd_GoThsM6sWXWNzoCVWdUYVtpynx7k-FJeYxAKj72FTvcfO1at0Ymz8uv0yrU02hW4aqyoK9swYQKHKsQOt5kBNQELSd-5_-ZescsIacPekvWRaqoKB/s1600/CabbageNoodles08.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_u1JHY-g4450WC6ZZE1IGreGNbd_GoThsM6sWXWNzoCVWdUYVtpynx7k-FJeYxAKj72FTvcfO1at0Ymz8uv0yrU02hW4aqyoK9swYQKHKsQOt5kBNQELSd-5_-ZescsIacPekvWRaqoKB/s320/CabbageNoodles08.JPG" width="320" /></a></span></div>
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<span style="color: blue; font-family: "arial" , "helvetica" , sans-serif;"><i style="background-color: yellow;">Haluski may or may not be an original Polish dish. Around Philadelphia, up-state New York or Buffalo, many claim Haluski as their own. But others say that Haluski has Slovak or Hungarian origins. But no matter – everyone loves it. We’ve also heard that Haluski has been especially popular for many decades in Western Pennsylvania, specifically around Pittsburgh and the community of “Polish Hill.” </i></span><br />
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<span style="color: blue; font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKB8AvPcACnqxihnYkL_6qkUsM2ehVTKhpTLZS0lVO6JgfckuU5IIWMBoXTBgjFNuNGdFfeg-J_gkrrcm3xyhA2vtMfLTD_1qUyRRfIRQiYlnpAc9kbP2s_fbiAcl7WkF-AnVCYEdLstzg/s1600/Polish+Hill.jpg" imageanchor="1" style="background-color: yellow; clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKB8AvPcACnqxihnYkL_6qkUsM2ehVTKhpTLZS0lVO6JgfckuU5IIWMBoXTBgjFNuNGdFfeg-J_gkrrcm3xyhA2vtMfLTD_1qUyRRfIRQiYlnpAc9kbP2s_fbiAcl7WkF-AnVCYEdLstzg/s200/Polish+Hill.jpg" width="200" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">These days Haluski is on the menu of several Pittsburgh-area restaurants serving Polish dishes.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As we travel around to various Polish festivals up and down the east coast, we almost always see Haluski being served in the Polish Food tents, right along with traditional Cabbage Rolls in tomato sauce, savory Bigos and flavorful Pierogi – and the recipes for the latter three dishes are in our book Polish Classic Recipes. So here is an easy recipe for this simple and delicious dish which is perfect for supper on these chilly fall afternoons. In fact we just made a big pan of Haluski, to test the proportions in this recipe. It was delish and we've got left-overs for lunch! </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoXsjevJAultL4c7qXowD0U3H3BMdArV8yOhR2OiUJ83eb7IIoICHx2AhdxmxPUgu3A9BJoipk2elxO5G66X3rLJBkA8ixdISx4bl-boLAkyvciuHrBKqFwQ17BrEWXgYOMUD6VtHwr0B/s1600/egg+noodles%252C+Polish+brand.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="315" data-original-width="600" height="105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoXsjevJAultL4c7qXowD0U3H3BMdArV8yOhR2OiUJ83eb7IIoICHx2AhdxmxPUgu3A9BJoipk2elxO5G66X3rLJBkA8ixdISx4bl-boLAkyvciuHrBKqFwQ17BrEWXgYOMUD6VtHwr0B/s200/egg+noodles%252C+Polish+brand.jpg" width="200" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Serves 8 </u></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">6 cups green cabbage, cored and thinly sliced </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups white onions, peeled and thinly sliced </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4 cups egg noodles, pre-cooked al dente and</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> rinsed in cold water</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 stick butter or 1/3 cup cooking oil</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 teaspoons salt, to taste</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon ground pepper, to taste</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons chopped garlic, to taste</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon caraway seeds, to taste (optional)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">½ pound crisp, cooked bacon, crumpled (optional)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup smoked, cooked kielbasa, sliced and quartered (optional)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat butter or oil in a large skillet over medium heat. Add the onions, half the salt, pepper and garlic, and sauté until translucent, stirring often. (Note, don’t let the butter turn brown). Mix in the cabbage and keeping cooking while stirring often, until the onions turn golden and the cabbage is starting to change color and become limp – about 12 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62JEKnX33vNL6Htvp3kOa0PvSCE-iGXXmZbppOwYb1WsZUeCK0LjN0Cssf89LPyQ_SJ2T6gEX4ReBJIztx5c7aJLrD1BUOlmNTaGoAxeNOCygjVasvEjLPhaZHsVrQlxO0t76v-orhCvu/s1600/CabbageNoodles11.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62JEKnX33vNL6Htvp3kOa0PvSCE-iGXXmZbppOwYb1WsZUeCK0LjN0Cssf89LPyQ_SJ2T6gEX4ReBJIztx5c7aJLrD1BUOlmNTaGoAxeNOCygjVasvEjLPhaZHsVrQlxO0t76v-orhCvu/s200/CabbageNoodles11.JPG" width="133" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Stir in the noodles and more salt, pepper and garlic - a bit at a time and while tasting. Cook until the noodles are just done – keep tasting. Add the caraway seed, if desired, and keep tasting while the flavors marry. Let it all cook together for 5 to 10 minutes, on low to medium heat, allowing the flavors to come together thoroughly. Taste the noodles so they don’t overcook.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Variation #1</b>: To add some kick to the dish, pre-cook the kielbasa and / or bacon, and add it to the mix when adding the noodles. <i>Caution: if using fresh kielbasa make sure it is thoroughly precooked. </i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Variation #2</b>: After the noodles, cabbage and all the flavorings have cooked for about 5 minutes, transfer everything to a casserole dish and finish in the oven, at 350°F for about ten more minutes, or until the top just begins to brown and crisp. A few seconds under the broiler may help to crisp up the top quicker</span></div>
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<span style="color: blue; font-family: "arial" , "helvetica" , sans-serif;"><b>Note: </b><i>the big key to this dish is to not overcook the noodles or the cabbage, otherwise the whole plate turns mushy. </i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>2nd Note</b>: <i>this is one of those dishes where the proportions of cabbage to noodles to kielbasa are totally up to you. The flavors come from the spices and the marriage of ingredients, so more or less of one or the other will just reflect your personal taste. </i></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b><i>Smacznego! </i></b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 14.85px; text-align: start;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><span style="background-color: white; text-align: start;"><span style="color: blue; font-family: Times, Times New Roman, serif; font-size: x-small;"><b><i>Friends: This is a great time for exploring your Polish roots by trying some new heritage recipes. Our books each have 45 traditional Polish dishes that have been handed down from our family or our friends’ families. They’ve been updated for modern kitchens, so no more “pinch” of this or “glass” of that. And each has been extensively tested, much to the delight of our friends and neighbors. Each recipe is accompanied by beautiful photography. Each book contains poignant family stories about growing up Polish. And each book is full of helpful hints and tips to help make your dishes successful. The books are available autographed and personally dedicated, on our website (in the U.S.) or a bit cheaper from any online bookseller such as Amazon (worldwide). Your family will love you for it. </i></b></span></span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;" /><span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 14.85px; text-align: start;"><br /></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; font-size: 14.85px; text-align: start;"></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd16cJ_Wplx12d-1HSWO7CN0JGGw7xtnZW2IemdoO7bns3z4iwYCB6_OCCHQ9R1V6I41pTi6EleeKZ19_tYTxRXJowjlRYrcx2GU6ESmV33xyyz5z-S0MenSxiyhn929qJC_4cQGemYAW0/s1600/postcard+3.jpg" imageanchor="1" style="color: #6666cc; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="504" data-original-width="650" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd16cJ_Wplx12d-1HSWO7CN0JGGw7xtnZW2IemdoO7bns3z4iwYCB6_OCCHQ9R1V6I41pTi6EleeKZ19_tYTxRXJowjlRYrcx2GU6ESmV33xyyz5z-S0MenSxiyhn929qJC_4cQGemYAW0/s400/postcard+3.jpg" style="border: none; position: relative;" width="400" /></a></div>
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Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com0tag:blogger.com,1999:blog-4555215946996469864.post-51847728364107957672020-04-29T12:14:00.001-04:002020-04-29T12:14:16.275-04:00Polish Hamburgers...A Perfect Comfort Meal<span style="color: red; font-family: "times" , "times new roman" , serif; font-size: x-small;"><i><b>Note: During these unsettling times of staying at home, many of us are spending a lot of time in our kitchens. So it's a perfect time for trying new Polish heritage recipes. For the next several weeks we will be reprising some of our favorite recipes for Polish comfort food. </b></i></span><br />
<b style="font-family: times, "times new roman", serif; font-size: x-large;"><i>Witamy:</i></b><br />
<span style="font-family: "verdana" , sans-serif;">I struggled with what to call these meat patties in English. Google translate wasn't very helpful because they are not cutlets as we think of Pork or Lamb cutlets. As you can see from the picture, they aren't traditional burgers, they aren't baby meatloaves, and they aren't Caribbean meat patties. So I decided to just not worry about it, because anyone who grew up with classic Polish cuisine is probably familiar with these traditional <i>"kotlety siekane."</i></span><br />
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<span style="font-family: "verdana" , sans-serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23CJ6Yi3xrwc2Nz-4iha5ywRfV-YseB0C10kci8gM5evri70tlqsZDv-h-9FY5HgfLVodYn8UJNhcsPwgfsm20zMrtqap9Y6lMdcjz_to83_xV1x5iQGQY63sIU7maUsT3FMxbG5PdtPs/s1600/BeefPatty12.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23CJ6Yi3xrwc2Nz-4iha5ywRfV-YseB0C10kci8gM5evri70tlqsZDv-h-9FY5HgfLVodYn8UJNhcsPwgfsm20zMrtqap9Y6lMdcjz_to83_xV1x5iQGQY63sIU7maUsT3FMxbG5PdtPs/s320/BeefPatty12.JPG" width="320" /></a></i></span></div>
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<span style="font-family: "verdana" , sans-serif;">The texture and flavor of these patties are vaguely reminiscent of a Polish meatloaf…only more dense. What makes them truly Polish is that they are rolled in breadcrumbs, and browned before baking. The recipe here is a classic version, but you can easily make it your own by adding into the meat mix some finely chopped, fresh mushrooms and dill (of course) or other herb. But please be cautious with the herbs—too much, or more than one, could be overwhelming. After all, the meat is the star of this dish.</span><br />
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<span style="font-family: "verdana" , sans-serif;">You can also freeze any leftover patties and serve them later for a quick and delicious cold lunch, sliced thinner on a very fresh, crisp hard roll with sliced tomato and a little mayo, and with a crunchy Polish dill pickle on the side. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><b>Yields 6 patties </b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">1<span class="Apple-tab-span" style="white-space: pre;"> </span>onion, chopped</span><br />
<span style="font-family: "verdana" , sans-serif;">2<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons bacon drippings</span><br />
<span style="font-family: "verdana" , sans-serif;">1<span class="Apple-tab-span" style="white-space: pre;"> </span>teaspoon vegetable oil</span><br />
<span style="font-family: "verdana" , sans-serif;">3<span class="Apple-tab-span" style="white-space: pre;"> </span>slices of dry white bread</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2<span class="Apple-tab-span" style="white-space: pre;"> </span>cup milk</span><br />
<span style="font-family: "verdana" , sans-serif;">1<span class="Apple-tab-span" style="white-space: pre;"> </span>egg</span><br />
<span style="font-family: "verdana" , sans-serif;">1 ½ <span class="Apple-tab-span" style="white-space: pre;"> </span>pounds meatloaf mix, <span style="color: blue;"><b>OR:</b> </span></span><br />
<span style="font-family: "verdana" , sans-serif;"> <span style="color: blue;">1<i><span class="Apple-tab-span" style="white-space: pre;"> </span>pound ground beef</i></span></span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;"><i> ½ pound pork</i></span><br />
<span style="font-family: "verdana" , sans-serif;">1/3<span class="Apple-tab-span" style="white-space: pre;"> </span>cup bread crumbs</span><br />
<span style="font-family: "verdana" , sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Preheat oven to 350 degrees.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Soak the bread in the milk until all the milk is absorbed by the bread. Rip the wet bread into very small pieces. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Saute the chopped onion in the bacon drippings until golden. Set aside to cool. </span><i><span style="font-family: "verdana" , sans-serif;">(Hint: we always keep a jar of bacon drippings in our fridge for just these kinds of uses.)</span></i><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Combine the beef, pork, egg, bread, and onions in a large bowl. Mix well and season with salt and pepper to taste. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Form the mixture into 6 thick, round patties about three inches across, and one inch thick. Roll them in bread crumbs. Brown the patties in the oil. Place the patties in a casserole dish and bake uncovered for 20 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw04ihcOwxMDbuK-arvyUeh75X9ZyC8hgYNEazNbksoM1BOoZ-T6V2OA_CTf7ZLBAOHyE7epauQOa4zg6-d26z7DIlXKs8I52W-kjjfpi9RZWTJFGwr4dFMqb2MxpAPsImQW0oJSVRBMrY/s1600/kotleciki+siekane.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw04ihcOwxMDbuK-arvyUeh75X9ZyC8hgYNEazNbksoM1BOoZ-T6V2OA_CTf7ZLBAOHyE7epauQOa4zg6-d26z7DIlXKs8I52W-kjjfpi9RZWTJFGwr4dFMqb2MxpAPsImQW0oJSVRBMrY/s200/kotleciki+siekane.jpg" width="148" /></a></div>
<span style="font-family: "verdana" , sans-serif;">In the interest of healthier eating, you could also make these with ground chicken or turkey, as shown in this image borrowed from </span><i><span style="color: blue; font-family: "times" , "times new roman" , serif;"><b>http://www.mojkulinarnypamietnik.pl/</b></span></i><br />
<i><span style="color: blue; font-family: "times" , "times new roman" , serif;"><b><br /></b></span></i><span style="font-family: "verdana" , sans-serif;">Garnish with a sprig of dill, and serve with your favorite vegetables, sliced tomato, cabbage beet salad, or any other seasonal side dish.</span><br />
<span style="font-family: "verdana" , sans-serif;"></span><i><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Smacznego!</b></span></i>Laura and Peter Zeranskihttp://www.blogger.com/profile/02059399815901294227noreply@blogger.com1