Witamy!
Polish Baba’s, or Babka’s, are brioche-like cakes that are very popular on special holidays such as Easter or Christmas. They get their name after the long flowing skirts worn by the Babcia's or Grandmothers who baked these cakes many generations ago. Traditionally they are not filled, and often glazed with a light icing flavored with vanilla or rum, and often decorated with nut slices or candied fruit.
There are so many varieties of Baba’s in classic Polish baking…this is one of the more traditional versions which we like a lot because it is so flexible for changing up the flavorings. It is both fluffy and somewhat fragile, crumbling at a heavy touch. But it is surprisingly moist, and enhanced with the subtle aroma of vanilla and the brightness of lemon.
This Baba is perfect for an afternoon snack since it is not too sweet, light yet very flavorful - perfect with a cup of hot tea or coffee.
Serves 8-10
1/3 cup butter, softened
¾ cup sugar
4 eggs
4 tablespoons plain yogurt
1 teaspoon vanilla extract
1 medium lemon – zested and juiced
1½ cups flour
2 teaspoons baking powder
Cream the butter with the sugar using a standing mixer. Add the eggs one at a time, beating at high speed. Add the yogurt, vanilla extract, lemon zest and juice, and beat 3 more minutes. Add the flour, baking powder and lemon zest, and beat 5 more minutes.
Grease a 9-inch bundt or tube pan well or spray the pan with a commercial baking spray. Pour the batter into the prepared pan, spreading the batter so the sides are higher than the center.
Bake at 350°F for 40-45 minutes until the cake begins to pull away from the sides of the pan. Test by inserting a toothpick into the center…the cake is done when the toothpick comes out clean.
Transfer the pan to a wire rack and cool for 15 minutes. Place a plate over the top of the pan and invert the pan onto the plate; then lift off the pan. Dust the baba with confectioners’ sugar before serving. Will be even more delicious with strawberries or other berries on the side.
Smacznego!
Wesołych Świąt (Happy Easter)!
Our Easter menu has remained pretty much the same through four generations and over 65 years since the Zeranski’s emigrated from Europe. For 2015 it will be again be a blend of Polish traditional delicacies with some American favorites – all intended to please our family’s diverse palates.
The Polish sweets, such as this Gypsy Mazurka,
are in our Polish Classic Desserts, and the savory classics are all in our Polish Classic Recipes book, both of which make great Easter gifts.
The cornerstones of the menu are always platters of traditional sliced ham
partnered with at least two or three aromatic varieties of kielbasa and hard boiled eggs.
Next are bowls of steaming aromatic cheesy scalloped potatoes and a chilled Polish vegetable salad.
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.
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.
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.
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.
Mustard Sauce (Makes 1 cup)
2 tablespoons prepared mustard
1 cup sour cream
Salt to taste
¼ teaspoon sugar
Mix all ingredients well. Chill well.
Green Onion Sauce (Makes 1 ½ cups)
1 cup sour cream
2 hard boiled eggs, chopped
4 tablespoon chopped green onions
¼ teaspoon sugar
1 teaspoon lemon juice
Salt to taste
Mix all the ingredients. Chill well.
Beets & Horseradish (Makes 2 cups)
2 14.5 ounce cans beets (not pickled), drained & rough-chopped
5 ounces prepared horseradish
1 teaspoon sugar
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.
Dill Pickle Sauce (Warm) Makes 3 cups
1 ½ tablespoons butter, melted
2 tablespoons instant flour
½ cup beef stock or bouillon (hot)
3 large dill pickles, shredded
½ cup dill pickle liquid from the jar
½ cup sour cream
Salt to taste
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.
Smacznego!
We have a lot of cook books in our house, including all of the better Polish recipe books sold on Amazon from the past 25 years. Laura is a dedicated collector and has never met a cookbook she doesn’t like! Well, that’s not quite true…she has her favorites and also her share of duds, seldom to be opened a second time. The favorites can be spotted right away by the dog eared pages and the food stains all over the recipes. You’ve got a few like that, right?
If you’re not a collector, or maybe you don’t cook so much, or you can’t read your Mom’s notes on those old index cards, or your “go-to” Polish cook book is 50 years old and falling apart, then you should read on…because this post is all about how Laura’s picks a great cook book – one to which she’ll return over and over again.
1 – No E-Books – while we love our “his and hers” Kindles, that e-books are too hard to read (and keep clean) in the kitchen! And if it falls in a sink full of dirty dishwater, your goose is cooked – literally!
2 – Pick books with great photos – lots of them! Not only does that make the book more fun, but the right images will show you how the dish is supposed to look when finished.
3 – Pick books that are “reader-friendly” – is the type size easy to read? Are the ingredients and measurements organized in some intuitive way? Are the directions clear and understandable? Does the author include hints, tips or notes that will help you execute the dish properly?
4 – Pick books with a variety of organized recipes - your book should cover several courses of a basic meal and maybe several special meals, i.e. holidays. There are thousands of books that only deal with a very small slice of food, i.e. only Sunday brunch, or only vegetables, or only pork, or only wine-enhanced recipes…so be sure the niche is not too narrow. It’s great to explore in depth a narrow slice of a meal, or a small perspective, but those books always have to be supplemented with other books – just to round out the meal.
5 – Pick books that match your skill level - does the book start with a lesson in hard boiling eggs for the novice cook, or do the recipes require 30 hard-to-find ingredients, 30 prep steps or 30 days to execute? Those may be interesting to read but not very practical. Most classic dishes of any culture can usually be prepared in several styles, ranging from the ridiculously complex approach that a professional chef might take, or a simpler process that is more appropriate for most of us. And oh yeah…try to make sure the recipes have been tested…too many recipes are just “invented” and end up in the compost bin because they just don’t work.
Our two classic books meet all these criteria, plus you can get them personally dedicated and signed by the authors. That makes them even more appreciated as a gift or for your special “go-to” collection. And if you see us at one of this summer’s heritage festivals, be sure to bring your phone and we’ll do a selfie.
There are more than 40 Polish books available on line, but if you go past the cover page, you’ll discover that many were written in Europe and translated into English – which is risky for our modern kitchens. Or they were written a quarter century ago. Or they were written with the authors’ “creative spin” - so they no longer look, smell or taste like what our Moms or Babcias made. Just to be clear, our books were specifically written for anyone who wants to preserve our culinary heritage and enjoy the dishes the way they were made by countless generations that came before us.
So if you’re looking to round out your collection with two winners, or if you have a gifting occasion coming up, just click on the "Add to the Cart" button and in the PayPal Instructions box, be sure to tell us to whom we can dedicate your books. Smacznego!
