Poland+recipes

Polish family recipes:
4 large potatoes, peeled and grated 1 large onion, grated 1 apple, peeled, cored and grated 2 eggs, separated pinch of sugar 2 Tbsp. matzo meal or flour 1 1/2 tsp. salt 1/2 tsp. white pepper about 1/4 cup shortening applesauce for serving Combine the potatoes, onion and apple and place the mixture, a large handful at a time into a towel or cheesecloth and squeeze out as much moisture as possible. Combine the potato mixture with the egg yolks, sugar and just enough flour to thicken the mixture to the consistency of cooked oatmeal. Add the salt and pepper and mix well. Beat the egg whites stiff and fold these into the mixture. In a large heavy skillet, heat the shortening (there should be about 1/2" [1 cm] of shortening in the skillet). Drop the pancakes into the shortening from a tablespoon, fry over a moderate flame until the first side has browned (5-7 minutes) and then turn and brown the other side. Drain on paper toweling, sprinkle over with salt to taste and serve hot with applesauce. Serves 4-6. (Caroline Miller 4/7/08)
 * Potato pancakes**[[image:DSCN0061.JPG width="175" height="175" align="left"]]


 * Perogies**
 * 4 1/2 cups all-purpose flour
 * 2 teaspoons salt
 * 2 tablespoons butter, melted
 * 2 cups sour cream
 * 2 eggs
 * 1 egg yolk
 * 2 tablespoons vegetable oil
 * 8 baking potatoes, peeled and cubed
 * 1 cup shredded Cheddar cheese
 * 2 tablespoons processed cheese sauce
 * onion salt to taste (optional)
 * salt and pepper to taste
 * salt and pepper to taste

DIRECTIONS

 * 1) In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
 * 2) Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
 * 3) Separate the Perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, Perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place Perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
 * 4) To cook Perogies: Bring a large pot of lightly salted water to a boil. Drop Perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon. (Chance Ferris April 10th Matt Heinriech)

1 onion, chopped 1 lb. beets, peeled and chopped 1 large cooking apple, chopped 2 celery stalks, chopped ½ red pepper, chopped 4 oz mushrooms, chopped 2 tbsp. butter 2 tbsp. sunflower oil 8 cups stock or water 1 tsp. cumin seeds pinch dried thyme 1 large bay leaf fresh lemon juice salt and ground black pepper 2/3 cup sour cream pieces of fresh dill for garnish Place all chopped vegetables into a large saucepan with butter, oil and 3 tbsp. of stock or water. Cover and cook gently 15 minutes, stirring occasionally. Stir in cumin seeds and cook for an additional minute. Add the remaining stock or water, thyme, bay leaf, lemon juice and seasoning. Bring to a boil, reduce heat, and simmer for 30 minutes. Strain vegetables and reserve liquid. Process in a food processor or blender until smooth and creamy. Return the vegetables to the pan with the reserved stock and reheat. Serve topped with swirls of sour cream and small pieces of dill... ENJOY! -Elana Sears, Monika Zaleska, 4/15/08
 * Borscht- "The best part of Easter!!"**

**Apple Tart Szarlotka** - Lindsay Shapiro- 2013
2-1/2 cups all- purpose flour ½ teaspoon salt ¾ cup unsalted butter or margarine 5 egg yolks ¾ cup sugar 2 lbs. tart cooking apples, peeled ½ to 1 cup sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 3 tablespoons dry bread crumbs Sugar

Directions: In a large bowl, combine flour and salt. Using a pastry blender cut butter or margarine into small pieces; add to flour. Work butter or margarine into flour until mixture resembles course crumbs. Add egg yolks and ¾ cup sugar; knead into a smooth dough. Cover loosely with foil or waxed paper. Refrigerate 30 minutes. Preheat oven to 350F. Grease a 13” x 9” baking pan. Divide dough into 2 equal parts. On a lightly floured surface roll 1 part dough to a 13” x 9” rectangle. Place rolled dough on bottom of greased pan; pat smooth. Bake 10 to 15 minutes or until crust sets. Reduce oven temperature to 325F. Using a coarse blade. Grate apples into a large bowl. Add ½- to 1 cup sugar to taste, depending on tartness of apples. Stir in cinnamon and vanilla. Sprinkle breadcrumbs evenly over crust in pan. Spoon apple filling over breadcrumbs; smooth filling. Roll second part of dough to a 13” x 9” rectangle, Cut into thin strips. Crisscross dough strips over apple filling sprinkle a little sugar on top of dough strips. Bake 50 minutes or until dough strips are browned. Cool on a rack, to serve, cut into squares. Makes 20 to 24 servings.-Lindsay Shapiro 4/30/13

**Makes 1 large (serves 12) Easter Babka** Ingredients:
 * Polish Babka Cake- Callie Clibanoff, Dorota**
 * **Sweet Dough:**
 * 3 1/4 cups unbleached bread flour
 * 2 tablespoons __yeast __
 * 2 1/4 teaspoons fine kosher salt
 * 1 1/4 cups lukewarm milk (about 100 degrees)
 * 1/2 cup sugar
 * 1/4 cup melted unsalted butter
 * 1 egg
 * .
 * 1 cup __ dried cherries __ or cranberries
 * 1/2 cup lukewarm Amaretto (about 100 degrees)
 * 1/2 cup slivered almonds
 * 1/2 cup candy cherries halved
 * .
 * <span style="font-family: inherit; font-family: inherit; font-size: 12px; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">2 cups hot water
 * <span style="font-family: inherit; font-family: inherit; font-size: 12px; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">.
 * <span style="font-family: inherit; font-family: inherit; font-size: 12px; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">**Almond Glaze:**
 * <span style="font-family: inherit; font-family: inherit; font-size: 12px; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">1 cup confectioners' sugar
 * <span style="font-family: inherit; font-family: inherit; font-size: 12px; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">1/4 cup milk
 * <span style="font-family: inherit; font-family: inherit; font-size: 12px; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">1 teaspoon almond extract
 * <span style="font-family: inherit; font-family: inherit; font-size: 12px; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">.
 * <span style="font-family: inherit; font-family: inherit; font-size: 12px; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">Clear or white__ sugar __

Preparation:
> > > > > > > > <span style="display: block; font-family: inherit; font-size: 12px; text-align: left; text-decoration: inherit;"><span style="background-color: #ffffff; display: block; font-family: inherit; font-size: 12px; text-decoration: inherit;">**Makes 1 large (serves 12) Easter Babka**
 * 1) **To make the dough:** Place flour in a large bowl (4-quart) and add yeast and salt. Stir with a wooden spoon or __ [|**Danish dough whisk**] __. In another bowl, combine milk, sugar and butter. Using a fork, beat in egg. Add to the flour mixture and stir until just moistened. Beat 40 strokes, scraping the bottom and sides of the bowl, until dough forms a lumpy, sticky mass.
 * 1) Cover with plastic wrap and let rise at room temperature for 2 hours or until dough has risen to about 2 inches below the rim of the bowl and has a sponge-like appearance. Refrigerate, covered in plastic wrap, for up to three days or continue with the rest of the recipe.
 * 1) In a medium bowl, combine dried cherries and amaretto. Let stand for 30 minutes or until cherries are plump. Drain and pat dry. Return to dry bowl and stir in almonds and candied cherries. Set aside.
 * 1) Place dough on a floured surface and working the dough as little as possible, roll into a 12x6-inch oval. Lightly flour any sticky places on the dough. Arrange 1/4 of the fruit-nut filling on the upper half of the dough oval and press it into the dough. Fold the other half of dough over the filling. Turn the dough a quarter turn. Working the dough as little as possible, and adding as little flour as necessary, roll out the dough into an oval again. Arrange another 1/4 of the fruit-nut filling on the upper half of the oval and press it into the dough. Fold the other half of dough over the filling. Turn the dough a quarter turn. Working the dough as little as possible and adding as little flour as necessary, roll out the dough into an oval. Repeat this process twice more, until all of the filling has been used. Form the dough into a ball and place in a large buttered coffee can or brioche pan. Cover with a towel and let rest at room temperature 40 minutes.
 * 1) Meanwhile, prepare the oven for artisan baking. About 30 minutes before baking, place the broiler pan on the lower shelf and a baking stone on the middle shelf of the oven. Heat to 400 degrees.
 * 1) When ready to bake, place the coffee can or biroche pan on the hot baking stone. Pull the lower rack out, and pour 2 cups hot water into the broiler pan, push the rack back in and quickly close the door so the steam doesn't escape.
 * 1) Bake 45-50 minutes or until an instant-read thermometer registers 190 degrees. Transfer to a wire rack to cool in pan.
 * 1) **To make the glaze:** In a small bowl, whisk together confectioners' sugar and milk until smooth. Whisk in almond extract.
 * 1) <span style="font-family: inherit; font-family: inherit; font-size: 12px; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">When the babka is cool, remove from the can or pan and place on rack. Drizzle the top with almond glaze so it drips down the sides. Dust with sanding sugar.