Post by Dread Gnat on May 1, 2017 0:06:28 GMT -5
Trahazi
Easily bought frozen/boxed pre-game:
Blintzes
Pierogie
Deviled eggs
Stroganoff
Regional Recipes
Drinks
Sour Cherry Kompot
Ingredients:
2-2.5lb of sour cherry, pits in or out, fresh or frozen
0.75-1 gallon of water
1-1.5 cups of sugar
How to prepare, step-by-step:
Prepare ingredients: if you use fresh sour cherries, remove stems and wash them thoroughly
Pour water and a cup of sugar to the cooking pot
Add cherries in and put pot on moderate burner
Bring pot to slow simmer, then remove pot from the burner. Taste kompot, add more sugar if you like it sweeter; then set pot aside to cool down
Serve warm or cooled down, with or without cherries:
Berry Kompot
Ingredients:
2 apples
2 pears
8-12oz of berry mix (frozen or fresh): blueberries, blackberries, raspberries, strawberries
1/2 cup of sugar (more or less to taste)
3qt of water
How to prepare, step-by-step:
Wash fruits thoroughly – nowadays fruits in the stores are often covered with some solution to keep them fresh longer, and we don’t want any of that to end up in the kompot:
Slice apples and pears into 4 to 6 pieces each, remove cores:
Bring a pot with water to simmer, add sugar in to taste (or more or less that the recipe calls, just taste water and adjust amount of sugar):
Add apple and pear wedges in and let the them simmer lightly for about 15 mins:
Then add berries and simmer it all together for 5 mins more
Turn heat off, cover pot with a lid and let kompot cool down and infuse
Serve it warm or cooled down to room temperature or iced, with fruits and berries or without, to you liking
Main Courses
Potato Mushroom Dumplings
Ingredients:
Stuffing:
5-6 medium size potatoes
1lb of champignon mushrooms
2 onions
Ground black pepper to taste
Salt to taste
Oil
Butter
Dough:
1.5 cups of milk
2 tablespoons of vegetable oil
1 egg
4 cups of all purpose flour (and more for dusting)
How to prepare, step by step:
Start off by boiling potatoes as for salad (skin on, until can be easily pierced with a knife), this step can be done in advance, also boiled potatoes leftovers can be used instead
Now it is time to prepare dumplings dough (I recap the method here, read how to make dumplings dough with milk and egg for more details):Mix milk, salt and oil in a cooking pot; bring to boil, then add 1/2 cup of flour:
Mix milk, oil and salt in cooking pot
Bring to boil
Remove from burner, mix flour in
Cool down and mix an egg in
Start adding flour Until it becomes thick
Knead more flour in Until it doesn't stick to hands anymore
Then cover with plastic wrap
Warm up skillet with a bit of vegetable oil over moderate heat; peel and chop onions, add them to the skillet and cook onions they softened and began to gain color, stir from time to time:
While onions are cooking, clean mushrooms, then dice them and once onions are ready, add mushrooms to them:
Cook onions with mushrooms together until juice produced by mushrooms evaporate (continue stirring from time to time), then season with salt and ground black pepper to taste, mix and turn the heat off:
Peel skin from boiled potatoes, slice them in pieces:
Prepare potato and mushroom stuffing:
Mash potato with potato masher
Add mushroom and onion mix
And mix, adjust salt if needed
Working in batches, roll a piece of dough into thin sheet with rolling pin:
Cut dough into circles with a glass about 2.5 inches in diameter:
Remove cut off dough, you can save it for later use if needed (store in plastic wrap):
Now it is time to do most of the work – assemble dumplings:
Take a circle of dough
Arrange stuffing in the middle
Fold the dough
Pat edges together
Work it from one side to another
A dumpling is ready!
Now just repeat steps for all dough and stuffing you have, you will end up with about 80 dumplings with potato and mushroom stuffing
You can cook them immediately or freeze them up for later use.
To cook fresh made or frozen dumplings, bring a cooking pot to boil, salt water to taste and put portion of dumplings into boiling water:
Let dumplings cook until they emerge and then cook them for 5 mins more:
Then move them to a bowl using skimmer:
Grease dumplings with butter so they don’t stick to each other:
And serve with a scoop of sour cream:
Kartoshnik with Cheese and Onions
Ingredients
3 large potatoes, peeled and quartered
5 eggs
1/4 cup heavy whipping cream
3/4 teaspoon salt
3/4 cup shredded sharp Cheddar cheese
3/4 cup shredded Swiss cheese
1/2 onion, chopped
3 teaspoons baking powder
1/2 cup butter, melted
1/2 cup sour cream
1/2 cup chopped green onions
Directions
In a medium pot, add potatoes, cover with water and boil until cooked. When done, drain water and discard. Mash potatoes and set aside.
Preheat oven to 450 degrees F (230 degrees C). Prepare a 9x9-inch oven-proof baking dish by spraying with a no-stick vegetable spray or rub inside with butter or margarine.
In a separate bowl, beat eggs, add whipping cream and salt, and whisk until blended. Add mashed potatoes and mix until well blended. Add both cheeses and onions and stir well. Add baking powder and mix well. Pour potato mixture into prepared baking dish and level.
Bake at 450 degrees F (230 degrees C) for 35 minutes or until top has a nice light brown color. Remove from oven and let cool for 5 minutes. (The Kartoshnik will rise when cooking, but will settle when removed from oven and cooled slightly.)
In a small pot, melt butter or margarine.
Cut Kartoshnik into 3x3-inch squares and serve with melted butter, a dollop of sour cream, and a sprinkling of green onions. You can also use plain yogurt, or low fat sour cream.
Cold Sour Cherry Soup
Ingredients
1 (16 ounce) can pitted sour red pie cherries
1 1/2 teaspoons cornstarch
1/2 cup cold water
1 tablespoon white sugar
2 tablespoons lemon juice
1 cup sour cream
Directions
Drain the canned cherries; place liquid in medium saucepan and set cherries aside.
In a small mixing bowl combine cornstarch and cold water. Mix well and add to saucepan. Heat to boiling point and boil for 5 minutes, stirring constantly.
Add sugar and lemon juice. Stir and remove from heat and chill. When this syrup is cool, blend in the sour cream and add the drained cherries. Chill well and serve in chilled cups.
Beef in Bay Leaf (Serve with Cucumber Salad and Spaetzle)
Ingredients
4 pounds rump roast
2 carrots, finely chopped
3 stalks celery, finely chopped
1 onion, finely chopped
1 cup white vinegar
2 cups water
1 bay leaf
salt to taste
1 (16 ounce) container sour cream
Directions
In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
Onion, Cheese, and Bacon Tart
INGREDIENTS
Crust
1 cup unbleached all purpose flour
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
Filling
3 thick-cut bacon slices, chopped
1 large onion, thinly sliced
Pinch of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
Generous pinch of ground nutmeg
1/2 cup (packed) coarsely grated Gruyère cheese
PREPARATION
For crust:
Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
For filling:
Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.
Dill Dumplings
INGREDIENTS
4 cups all-purpose flour
3 tablespoons chopped dill
5 large eggs
1 1/4 cups water
4 to 6 tablespoons unsalted butter, softened
colander with 1/4-inch holes
PREPARATION
Bring a 6-quart pot of salted water (2 teaspoon salt for 5 qt water) to a simmer.
Meanwhile, whisk together flour, dill, 2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
Whisk together eggs and water in a bowl, then add to flour mixture and whisk until batter is smooth.
Working over barely simmering water, force batter through spaetzlemaker (or through colander with a rubber spatula) into water and cook, stirring occasionally, until dumplings have risen to surface and are firm, 2 to 3 minutes.
Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately.
Cooks' note:
Dumplings, without butter, can be made 1 day ahead and rinsed under cold water, then drained thoroughly. Toss with 1 tablespoon vegetable oil and chill. Reheat in a shallow baking dish, covered with foil, in a 400°F oven for about 20 minutes. Toss with butter and season with salt and pepper.
Paprika Veal Shanks
INGREDIENTS
2 large onions, chopped (3 cups)
1 pound Cubanelle peppers (Italian green frying peppers; 4 large), coarsely chopped
3/4 cup vegetable oil, divided
2 Turkish bay leaves or 1 California
1 (14- to 15-ounce) can plum tomatoes in juice
2 tablespoons sweet Hungarian or regular paprika (not hot)
3 1/2 cups reduced-sodium chicken broth (28 fl ounces)
8 meaty cross-cut veal shanks (ossobuco; 7 to 7 1/2 pounds total), tied
2 cups dry white wine
1 (16-ounces) container sour cream
1 1/2 tablespoons all-purpose flour
Equipment: a 15-by 13-by 3-inch flameproof heavy roasting pan
Accompaniment: tiny dumplings with dill
PREPARATION
Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat.
Preheat oven to 350°F with rack in middle.
Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size).
Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.
Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes.
Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.
Cooks' note:
Veal shanks (without sour-cream mixture) can be braised 1 day ahead and chilled in braising liquid (covered once cool). To reheat, remove solidified fat from surface, then set roasting pan with shanks and liquid, covered with foil, over low heat. Simmer, turning over once, until shanks are heated through, about 15 minutes, then remove shanks and proceed with recipe.
Breads
Cozonac Sweet Bread
Ingredients
For the dough:
500 g flour 00
100 g sugar
125 g whole milk
1 cube yeast
2 eggs
100 g seed oil (or butter, softened 100 g)
1 cup (20 gr) rum
vanilla or vanilla bean seeds
aroma orange and lemon (grated peel or vial, Romanian variant)
1 pinch of salt
For the filling:
125 gr walnuts, or almonds, or hazelnuts (or all together)
10 g cocoa
75 g sugar
50 g whole milk
if you like you can also add raisins soaked in rum and squeezed candied orange peel
Directions
Prepare the dough: Dissolve the yeast in the bowl with milk and sugar.
Add flour, eggs, rum, oil, a pinch of salt. The dough is very soft but strong. Put it to rise in a sheltered place, away from drafts for about 2 hours.
Prepare the filling: Mix the dried fruit, sugar, milk and cocoa - it must be without chunks. Chill in the refrigerator to rest waiting for the dough rise compete.
After about 2 hours, take the dough, divide it into two parts, pull a rectangle with each half and fill with the cream. Roll up the rectangles on themselves and close the ends getting two loaves stuffed. Now, put the two loaves stuffed in a mold and let them to rise again for about an hour, protected from drafts.
If you want you can garnish the surface with granulated sugar.
Preheat the oven and cook for about 50 minutes (do the toothpick test before turning out).
Honey Cakes
Ingredients
1 kg flour
400 gr butter
400 gr honey
200 gr sugar
3 yorks
1 tablespoon baking soda
Directions
Mix all the ingredients and blend them well.
Knead the dough by hand. If it is too hard you can add a little warm water.
Roll the dough on the table then cut it in small circles (glass size).
Bake the cakes in the oven until they are golden colored.
When they are cold pour some honey on them.
Poppy Seed Roll
Ingredients
1/2 pound poppy seeds
3/4 cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup hot milk
1 (.25 ounce) package active dry yeast
1/2 cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
1/2 teaspoon salt
1/4 cup butter
1 egg, separated - white reserved
Directions
Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Pirog Rice Bread
Ingredients
1 (0.6 ounce) cake compressed fresh yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 cup milk
1/2 cup white sugar
1/2 cup margarine
2 eggs
2 teaspoons vanilla extract
1 pinch salt
4 1/2 cups all-purpose flour
3/4 cup golden raisins
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1 cup white rice
2 cups cold milk
1 tablespoon butter
1/4 cup white sugar
1 pinch salt
Directions
Dissolve yeast in warm water; set aside.
Scald 1 cup milk, and combine with 1/2 cup sugar and 1/2 cup butter or margarine. Set aside to cool.
In a separate bowl beat eggs. Add eggs, vanilla, and pinch of salt to cooled milk mixture. Mix together. Add yeast mixture. Gradually add flour and raisins until dough comes away from the bowl. Knead the dough until pliable. Avoid handling the dough more than necessary! Place dough in a well oiled bowl. Set aside to rise until doubled in size in a draft free area.
Combine 2 cups cold milk, 1/4 cup sugar, and pinch of salt in a saucepan. Stir in rice, and bring to a boil. Add 1 tablespoon butter. Lower heat, cover, and cook for about 20 minutes, until done. Set aside to cool.
Punch down the dough, and knead a couple of times. Place into the center of a 9 x 14 inch casserole dish that has been sprayed with non-stick cooking spray and lightly floured. Spread dough in dish by patting gently to all sides. Let rise for 15 minutes.
Spread rice on top of dough, and pull sides up gently to form an envelope type design. Rice will show in center. Brush the top lightly with melted butter and sprinkle with cinnamon.
Place in a preheated 375 degree F (190 degrees C) oven. Lower temperature to 350 degrees F (175 degrees C). Bake for 30 to 40 minutes, until golden.
Side Dishes
Cucumber Salad
Ingredients
2 large seedless English cucumbers, sliced thin
1 extra large onions, sliced thin
1/4 cup chopped fresh dill
3 tablespoons white vinegar
3 tablespoons vegetable oil
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
Directions
Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
Pour vinegar over cucumber mixture; toss to coat.
Pour oil over cucumber mixture; toss to coat.
Season with salt and black pepper.
Potatoes Fried with Garlic and Caraway Seeds
Ingredients:
1.5lb of petite potatoes
3 garlic cloves
2oz of butter
1/2 teaspoon of caraway seeds
How to prepare, step-by-step:
Wash potatoes thoroughly, put them to a pot filled with water, put on burner and cook potatoes over light simmering until cooked through (soft when pierced with a knife), smaller size potatoes require less time for cooking
Remove potatoes from the pot, dry them with paper towel, slice bigger potatoes into halves or quarters
Put dry frying pan on a burner, over moderate heat; add caraway seeds and toast them until fragrant (about 2 mins)
Add all butter in and let it melt
Peel and slice garlic cloves, add the to the pan, fry with butter and caraway seeds for a minute more
Add potato pieces, fry potatoes, stir from time to time to coat potatoes with butter and seeds
Roasted Caraway Brussel Sprouts
INGREDIENTS
1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
1/3 cup extra-virgin olive oil
1 teaspoon caraway seeds
PREPARATION
Preheat oven to 450°F with rack in middle.
Toss Brussels sprouts with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Transfer to a large 4-sided sheet pan in 1 layer and roast 10 minutes. Sprinkle caraway seeds over Brussels sprouts and toss, then spread out in 1 layer and roast until Brussels sprouts are crisp-tender and well browned in spots, about 10 minutes more.
Desserts
Sweet Potato Dessert
Ingredients:
1lb of shortbread cookies (tea or coffee cookies in slavic part of the world)
8oz of butter, softened at room temperature
8oz of sweet condensed milk
3 teaspoons of cocoa powder
1 tablespoon of cognac or rum or wine (optional)
Pine nuts or peanuts for decoration (optional)
How to prepare, step-by-step:
In a mixing bowl, mash softened butter with a fork, add all condensed milk and mix until homogeneous (mixer can be used for this step)
Add cocoa powder and mix
In a bigger mixing bowl crumble cookies. You want to get small crumbles without big pieces of cookies left
Add butter and condensed milk mix to the bowl
Mix everything, you don’t want mixture to be too liquid or desserts will be stiff, add couple cookies more if needed to prevent it
Scoop a portion of batter with a tablespoon, press it into a ball with your hands and then form a “potato” shape
Repeat with all batter
Arrange pine nuts or peanuts on top of each “potato” to imitate sprouts and put all “potatoes” to fridge for 4-5 hours
Serve as dessert with tea or coffee
Easily bought frozen/boxed pre-game:
Blintzes
Pierogie
Deviled eggs
Stroganoff
Regional Recipes
Drinks
Sour Cherry Kompot
Ingredients:
2-2.5lb of sour cherry, pits in or out, fresh or frozen
0.75-1 gallon of water
1-1.5 cups of sugar
How to prepare, step-by-step:
Prepare ingredients: if you use fresh sour cherries, remove stems and wash them thoroughly
Pour water and a cup of sugar to the cooking pot
Add cherries in and put pot on moderate burner
Bring pot to slow simmer, then remove pot from the burner. Taste kompot, add more sugar if you like it sweeter; then set pot aside to cool down
Serve warm or cooled down, with or without cherries:
Berry Kompot
Ingredients:
2 apples
2 pears
8-12oz of berry mix (frozen or fresh): blueberries, blackberries, raspberries, strawberries
1/2 cup of sugar (more or less to taste)
3qt of water
How to prepare, step-by-step:
Wash fruits thoroughly – nowadays fruits in the stores are often covered with some solution to keep them fresh longer, and we don’t want any of that to end up in the kompot:
Slice apples and pears into 4 to 6 pieces each, remove cores:
Bring a pot with water to simmer, add sugar in to taste (or more or less that the recipe calls, just taste water and adjust amount of sugar):
Add apple and pear wedges in and let the them simmer lightly for about 15 mins:
Then add berries and simmer it all together for 5 mins more
Turn heat off, cover pot with a lid and let kompot cool down and infuse
Serve it warm or cooled down to room temperature or iced, with fruits and berries or without, to you liking
Main Courses
Potato Mushroom Dumplings
Ingredients:
Stuffing:
5-6 medium size potatoes
1lb of champignon mushrooms
2 onions
Ground black pepper to taste
Salt to taste
Oil
Butter
Dough:
1.5 cups of milk
2 tablespoons of vegetable oil
1 egg
4 cups of all purpose flour (and more for dusting)
How to prepare, step by step:
Start off by boiling potatoes as for salad (skin on, until can be easily pierced with a knife), this step can be done in advance, also boiled potatoes leftovers can be used instead
Now it is time to prepare dumplings dough (I recap the method here, read how to make dumplings dough with milk and egg for more details):Mix milk, salt and oil in a cooking pot; bring to boil, then add 1/2 cup of flour:
Mix milk, oil and salt in cooking pot
Bring to boil
Remove from burner, mix flour in
Cool down and mix an egg in
Start adding flour Until it becomes thick
Knead more flour in Until it doesn't stick to hands anymore
Then cover with plastic wrap
Warm up skillet with a bit of vegetable oil over moderate heat; peel and chop onions, add them to the skillet and cook onions they softened and began to gain color, stir from time to time:
While onions are cooking, clean mushrooms, then dice them and once onions are ready, add mushrooms to them:
Cook onions with mushrooms together until juice produced by mushrooms evaporate (continue stirring from time to time), then season with salt and ground black pepper to taste, mix and turn the heat off:
Peel skin from boiled potatoes, slice them in pieces:
Prepare potato and mushroom stuffing:
Mash potato with potato masher
Add mushroom and onion mix
And mix, adjust salt if needed
Working in batches, roll a piece of dough into thin sheet with rolling pin:
Cut dough into circles with a glass about 2.5 inches in diameter:
Remove cut off dough, you can save it for later use if needed (store in plastic wrap):
Now it is time to do most of the work – assemble dumplings:
Take a circle of dough
Arrange stuffing in the middle
Fold the dough
Pat edges together
Work it from one side to another
A dumpling is ready!
Now just repeat steps for all dough and stuffing you have, you will end up with about 80 dumplings with potato and mushroom stuffing
You can cook them immediately or freeze them up for later use.
To cook fresh made or frozen dumplings, bring a cooking pot to boil, salt water to taste and put portion of dumplings into boiling water:
Let dumplings cook until they emerge and then cook them for 5 mins more:
Then move them to a bowl using skimmer:
Grease dumplings with butter so they don’t stick to each other:
And serve with a scoop of sour cream:
Kartoshnik with Cheese and Onions
Ingredients
3 large potatoes, peeled and quartered
5 eggs
1/4 cup heavy whipping cream
3/4 teaspoon salt
3/4 cup shredded sharp Cheddar cheese
3/4 cup shredded Swiss cheese
1/2 onion, chopped
3 teaspoons baking powder
1/2 cup butter, melted
1/2 cup sour cream
1/2 cup chopped green onions
Directions
In a medium pot, add potatoes, cover with water and boil until cooked. When done, drain water and discard. Mash potatoes and set aside.
Preheat oven to 450 degrees F (230 degrees C). Prepare a 9x9-inch oven-proof baking dish by spraying with a no-stick vegetable spray or rub inside with butter or margarine.
In a separate bowl, beat eggs, add whipping cream and salt, and whisk until blended. Add mashed potatoes and mix until well blended. Add both cheeses and onions and stir well. Add baking powder and mix well. Pour potato mixture into prepared baking dish and level.
Bake at 450 degrees F (230 degrees C) for 35 minutes or until top has a nice light brown color. Remove from oven and let cool for 5 minutes. (The Kartoshnik will rise when cooking, but will settle when removed from oven and cooled slightly.)
In a small pot, melt butter or margarine.
Cut Kartoshnik into 3x3-inch squares and serve with melted butter, a dollop of sour cream, and a sprinkling of green onions. You can also use plain yogurt, or low fat sour cream.
Cold Sour Cherry Soup
Ingredients
1 (16 ounce) can pitted sour red pie cherries
1 1/2 teaspoons cornstarch
1/2 cup cold water
1 tablespoon white sugar
2 tablespoons lemon juice
1 cup sour cream
Directions
Drain the canned cherries; place liquid in medium saucepan and set cherries aside.
In a small mixing bowl combine cornstarch and cold water. Mix well and add to saucepan. Heat to boiling point and boil for 5 minutes, stirring constantly.
Add sugar and lemon juice. Stir and remove from heat and chill. When this syrup is cool, blend in the sour cream and add the drained cherries. Chill well and serve in chilled cups.
Beef in Bay Leaf (Serve with Cucumber Salad and Spaetzle)
Ingredients
4 pounds rump roast
2 carrots, finely chopped
3 stalks celery, finely chopped
1 onion, finely chopped
1 cup white vinegar
2 cups water
1 bay leaf
salt to taste
1 (16 ounce) container sour cream
Directions
In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
Onion, Cheese, and Bacon Tart
INGREDIENTS
Crust
1 cup unbleached all purpose flour
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
Filling
3 thick-cut bacon slices, chopped
1 large onion, thinly sliced
Pinch of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
Generous pinch of ground nutmeg
1/2 cup (packed) coarsely grated Gruyère cheese
PREPARATION
For crust:
Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
For filling:
Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.
Dill Dumplings
INGREDIENTS
4 cups all-purpose flour
3 tablespoons chopped dill
5 large eggs
1 1/4 cups water
4 to 6 tablespoons unsalted butter, softened
colander with 1/4-inch holes
PREPARATION
Bring a 6-quart pot of salted water (2 teaspoon salt for 5 qt water) to a simmer.
Meanwhile, whisk together flour, dill, 2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
Whisk together eggs and water in a bowl, then add to flour mixture and whisk until batter is smooth.
Working over barely simmering water, force batter through spaetzlemaker (or through colander with a rubber spatula) into water and cook, stirring occasionally, until dumplings have risen to surface and are firm, 2 to 3 minutes.
Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately.
Cooks' note:
Dumplings, without butter, can be made 1 day ahead and rinsed under cold water, then drained thoroughly. Toss with 1 tablespoon vegetable oil and chill. Reheat in a shallow baking dish, covered with foil, in a 400°F oven for about 20 minutes. Toss with butter and season with salt and pepper.
Paprika Veal Shanks
INGREDIENTS
2 large onions, chopped (3 cups)
1 pound Cubanelle peppers (Italian green frying peppers; 4 large), coarsely chopped
3/4 cup vegetable oil, divided
2 Turkish bay leaves or 1 California
1 (14- to 15-ounce) can plum tomatoes in juice
2 tablespoons sweet Hungarian or regular paprika (not hot)
3 1/2 cups reduced-sodium chicken broth (28 fl ounces)
8 meaty cross-cut veal shanks (ossobuco; 7 to 7 1/2 pounds total), tied
2 cups dry white wine
1 (16-ounces) container sour cream
1 1/2 tablespoons all-purpose flour
Equipment: a 15-by 13-by 3-inch flameproof heavy roasting pan
Accompaniment: tiny dumplings with dill
PREPARATION
Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat.
Preheat oven to 350°F with rack in middle.
Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size).
Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.
Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes.
Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.
Cooks' note:
Veal shanks (without sour-cream mixture) can be braised 1 day ahead and chilled in braising liquid (covered once cool). To reheat, remove solidified fat from surface, then set roasting pan with shanks and liquid, covered with foil, over low heat. Simmer, turning over once, until shanks are heated through, about 15 minutes, then remove shanks and proceed with recipe.
Breads
Cozonac Sweet Bread
Ingredients
For the dough:
500 g flour 00
100 g sugar
125 g whole milk
1 cube yeast
2 eggs
100 g seed oil (or butter, softened 100 g)
1 cup (20 gr) rum
vanilla or vanilla bean seeds
aroma orange and lemon (grated peel or vial, Romanian variant)
1 pinch of salt
For the filling:
125 gr walnuts, or almonds, or hazelnuts (or all together)
10 g cocoa
75 g sugar
50 g whole milk
if you like you can also add raisins soaked in rum and squeezed candied orange peel
Directions
Prepare the dough: Dissolve the yeast in the bowl with milk and sugar.
Add flour, eggs, rum, oil, a pinch of salt. The dough is very soft but strong. Put it to rise in a sheltered place, away from drafts for about 2 hours.
Prepare the filling: Mix the dried fruit, sugar, milk and cocoa - it must be without chunks. Chill in the refrigerator to rest waiting for the dough rise compete.
After about 2 hours, take the dough, divide it into two parts, pull a rectangle with each half and fill with the cream. Roll up the rectangles on themselves and close the ends getting two loaves stuffed. Now, put the two loaves stuffed in a mold and let them to rise again for about an hour, protected from drafts.
If you want you can garnish the surface with granulated sugar.
Preheat the oven and cook for about 50 minutes (do the toothpick test before turning out).
Honey Cakes
Ingredients
1 kg flour
400 gr butter
400 gr honey
200 gr sugar
3 yorks
1 tablespoon baking soda
Directions
Mix all the ingredients and blend them well.
Knead the dough by hand. If it is too hard you can add a little warm water.
Roll the dough on the table then cut it in small circles (glass size).
Bake the cakes in the oven until they are golden colored.
When they are cold pour some honey on them.
Poppy Seed Roll
Ingredients
1/2 pound poppy seeds
3/4 cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup hot milk
1 (.25 ounce) package active dry yeast
1/2 cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
1/2 teaspoon salt
1/4 cup butter
1 egg, separated - white reserved
Directions
Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Pirog Rice Bread
Ingredients
1 (0.6 ounce) cake compressed fresh yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 cup milk
1/2 cup white sugar
1/2 cup margarine
2 eggs
2 teaspoons vanilla extract
1 pinch salt
4 1/2 cups all-purpose flour
3/4 cup golden raisins
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1 cup white rice
2 cups cold milk
1 tablespoon butter
1/4 cup white sugar
1 pinch salt
Directions
Dissolve yeast in warm water; set aside.
Scald 1 cup milk, and combine with 1/2 cup sugar and 1/2 cup butter or margarine. Set aside to cool.
In a separate bowl beat eggs. Add eggs, vanilla, and pinch of salt to cooled milk mixture. Mix together. Add yeast mixture. Gradually add flour and raisins until dough comes away from the bowl. Knead the dough until pliable. Avoid handling the dough more than necessary! Place dough in a well oiled bowl. Set aside to rise until doubled in size in a draft free area.
Combine 2 cups cold milk, 1/4 cup sugar, and pinch of salt in a saucepan. Stir in rice, and bring to a boil. Add 1 tablespoon butter. Lower heat, cover, and cook for about 20 minutes, until done. Set aside to cool.
Punch down the dough, and knead a couple of times. Place into the center of a 9 x 14 inch casserole dish that has been sprayed with non-stick cooking spray and lightly floured. Spread dough in dish by patting gently to all sides. Let rise for 15 minutes.
Spread rice on top of dough, and pull sides up gently to form an envelope type design. Rice will show in center. Brush the top lightly with melted butter and sprinkle with cinnamon.
Place in a preheated 375 degree F (190 degrees C) oven. Lower temperature to 350 degrees F (175 degrees C). Bake for 30 to 40 minutes, until golden.
Side Dishes
Cucumber Salad
Ingredients
2 large seedless English cucumbers, sliced thin
1 extra large onions, sliced thin
1/4 cup chopped fresh dill
3 tablespoons white vinegar
3 tablespoons vegetable oil
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
Directions
Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
Pour vinegar over cucumber mixture; toss to coat.
Pour oil over cucumber mixture; toss to coat.
Season with salt and black pepper.
Potatoes Fried with Garlic and Caraway Seeds
Ingredients:
1.5lb of petite potatoes
3 garlic cloves
2oz of butter
1/2 teaspoon of caraway seeds
How to prepare, step-by-step:
Wash potatoes thoroughly, put them to a pot filled with water, put on burner and cook potatoes over light simmering until cooked through (soft when pierced with a knife), smaller size potatoes require less time for cooking
Remove potatoes from the pot, dry them with paper towel, slice bigger potatoes into halves or quarters
Put dry frying pan on a burner, over moderate heat; add caraway seeds and toast them until fragrant (about 2 mins)
Add all butter in and let it melt
Peel and slice garlic cloves, add the to the pan, fry with butter and caraway seeds for a minute more
Add potato pieces, fry potatoes, stir from time to time to coat potatoes with butter and seeds
Roasted Caraway Brussel Sprouts
INGREDIENTS
1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
1/3 cup extra-virgin olive oil
1 teaspoon caraway seeds
PREPARATION
Preheat oven to 450°F with rack in middle.
Toss Brussels sprouts with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Transfer to a large 4-sided sheet pan in 1 layer and roast 10 minutes. Sprinkle caraway seeds over Brussels sprouts and toss, then spread out in 1 layer and roast until Brussels sprouts are crisp-tender and well browned in spots, about 10 minutes more.
Desserts
Sweet Potato Dessert
Ingredients:
1lb of shortbread cookies (tea or coffee cookies in slavic part of the world)
8oz of butter, softened at room temperature
8oz of sweet condensed milk
3 teaspoons of cocoa powder
1 tablespoon of cognac or rum or wine (optional)
Pine nuts or peanuts for decoration (optional)
How to prepare, step-by-step:
In a mixing bowl, mash softened butter with a fork, add all condensed milk and mix until homogeneous (mixer can be used for this step)
Add cocoa powder and mix
In a bigger mixing bowl crumble cookies. You want to get small crumbles without big pieces of cookies left
Add butter and condensed milk mix to the bowl
Mix everything, you don’t want mixture to be too liquid or desserts will be stiff, add couple cookies more if needed to prevent it
Scoop a portion of batter with a tablespoon, press it into a ball with your hands and then form a “potato” shape
Repeat with all batter
Arrange pine nuts or peanuts on top of each “potato” to imitate sprouts and put all “potatoes” to fridge for 4-5 hours
Serve as dessert with tea or coffee