MUSHROOM OMELETTE CAKE

MUSHROOM OMELETTE CAKE


INGREDIENTS

FILLING:

1-1.5lb Fresh Mushrooms
1 large Onion
2-3 tbspns Sour Cream
Salt and Pepper to taste

OMELETTE:
12 Eggs (for 3 omelettes)
Salt and Pepper to taste
1 tspn Chopped Parsley Butter
1 tbspn Grated Yellow Cheese (Ementaler, Parmesan)

FILLING: Slice the fresh mushrooms into thin strips and finely dice the root ends. Mince the onion and sautee with the mushrooms and butter. When the mushrooms soften, add the salt, pepper, and sour cream. The filling should be thick.

OMELETTES: Preheat oven to 350 deg F. Whisk the eggs, 4 at a time, and add salt, pepper, and chopped parsley. Pour the whisked eggs into a very hot, buttered cast iron frying pan. When top surface of eggs is thickened and no visible liquid egg remains, slide the omelette onto an oven-safe plate. Pour half of the filling over the omelette. Make and place the second omelette on top and cover with the remaining filling. Make the third omelette and slide it on top of the filling again. Sprinkle the grated cheese over the top and place into the oven for 5-10 minutes.

Serving suggestion: Serve the omelette with a dry red wine a green salad seasoned with lemon, olive oil, salt, a pinch of sugar, and possibly some crushed garlic.

Polish Chocolate Torte (Gluten Free)

Polish Chocolate Torte (Gluten Free)


(Old-fashioned Polish Holiday Recipe)


Ingredients


Cake:
12 Eggs
¾ cup Powdered Sugar
1 cup Chocolate Powder
1 cup Ground Whole Almonds (including shells)


Filling:
1 cup Sugar
1 cup Water
1 cup Ground Almonds (no shells)
3 tbspns Lemon Juice
½ stick Vanilla, finely ground


Frosting:
½ cup Unsweetened Chocolate
1.5 oz Butter
½ cup Sugar
½ cup Cream


Cake: Preheat oven to 350 deg F. Separate egg yolks and whites. Beat the egg
yolks and powdered sugar until a fluffy batter forms. Beat the egg whites until
soft peaks form. Add the chocolate powder, ground almonds, and egg whites to
the egg yolk batter and mix together. Pour the batter into a greased cake pan
dusted with flour and bake for 1 hour. Let the cake cool and set aside until the
following day.


Almond Filling: Bring the sugar and water to a boil and continue cooking until a
thick syrup forms. Add the ground almonds then remove from heat when the
syrup comes to a boil. Transfer to a bowl and mix the filling with a wooden spoon
until it lightens in color. Add the lemon juice and vanilla. Slice the cooled cake
into two equal halves and spread the still warm filling over one layer. Place the
second cake layer on top.


Frosting: Grind the unsweetened chocolate and warm in a pan with the butter,
sugar, and cream. Vigorously mix until the frosting is almost boiling, but do not
let boil. Set aside and let cool until lukewarm. Pour over the layered cake.

ROASTED CHESTNUT STUFFED TURKEY

ROASTED CHESTNUT STUFFED TURKEY


(Old-fashioned Polish Recipe)

Ingredients


14-18 lb Turkey
4 oz Butter
STUFFING #1: WITH WHOLE CHESTNUTS
1 lb Fresh Chestnuts
2 tbspns Butter
Salt and Nutmeg to taste
Pinch of Sugar
STUFFING #2: WITH CHESTNUTS AND MEAT
½ lb Boneless Pork Loin
½ lb Veal
½ lb Bacon
1 small Bread Roll
1 Egg
½ lb Chestnuts
2 Onions
1 tbspn Butter
Salt, Pepper, and Nutmeg to taste

Stuffing #1: Score the chestnuts lightly with a knife. Cover with cold water and bring to a boil several times. Peel off both skins from the chestnuts. Place the peeled chestnuts in a pan and add all the ingredients. Simmer covered over low heat for 30 minutes. Stuff the turkey's dewlap with the chestnuts. If any remain, place into the cavity. After baking, remove all the chestnuts and use them to decorate the turkey.


Stuffing #2: Finely dice the onion and sautee with butter. Boil the chestnuts and peel both skins. Cover the bread roll in milk, let sit, and squeeze dry. Finely grind the chestnuts with the Pork Loin, Bacon, Veal, and Bread Roll. Add the remaining ingredients as well as the sauteed onion and mix well. Stuff the dewlap and cavity of the turkey and sew shut.

Clean and salt the turkey 3-4 hours before baking. Preheat oven to 425 deg F. Spread butter evenly over the turkey and stuff with stuffing method of choice. Roast for 20 minutes, basting often with butter. Reduce the temperature to 350 deg F and roast for at least another 2 hours or until the bird reaches an internal temperature of 170 deg F. Continue to baste often with butter. Cover the turkey with foil if it browns too much.

STUFFED CABBAGE COUNTRY STYLE

STUFFED CABBAGE COUNTRY STYLE


(Old-fashioned Polish Recipe)

Ingredients

1 cabbage
2 lb raw potatoes
12oz boiled potatoes
2-3oz lard/butter
2 onions
2oz porridge Krakow/light buckwheat
salt and pepper to taste

In the Old Days for any recipes of stuffed cabbage, people used leaves from heads of “pickled cabbage”, but today it is a rare delicacy!

In this recipe you can use regular green cabbage leaves.

1. In order to separate the leaves  and make them easy to fold, steam the cabbage or blanch whole cabbage head in the boiling water.

2. Stuffing: Grate skinless, raw potatoes  using the smallest grater. Discard all the juice, that will appear in the process and then mix raw puree with portion of boiled and mashed potatoes. In the meantime fry 2 finely chopped onions using lard if possible (butter if preferred) until onions are  soft and translucent and add them to the potato mixture. Then it's a time to add raw porridge Krakow plus salt and pepper to taste.

3. Make sure, that stuffing is well blended, then you can put a handful of it in the middle of each cabbage leaf, folding leaf's ends just like an envelopes.

Each roll should be closed real tight and placed super tight in a ceramic or enamel pot.

Cover the bottom of that pot with cabbage leaves, pour lightly salted water just enough to cover the rolls and then at first boil them on the medium heat for 15 minutes. After that time cover the pot and place it in the oven. Bake for 1-1 ½  hours in 350F.

According to this ancient recipe, you should fry rolls the next day by using small amount of lard. This authentic folk dish is really delicious!

ST. MARTIN CROISSANTS

ST. MARTIN CROISSANTS


Ingredients

2 lb Flour
8 oz Butter
3 oz Fresh Yeast
2 cups Milk
½ cup Sugar
4 whole Eggs + 2 Egg Yolks
Pinch of Salt

Preheat oven to 350 deg F. Dissolve the yeast in 2 cups lukewarm milk. Add the flour, melted butter, salt, sugar, egg yolks, and three eggs. Mix together and knead well until a smooth dough forms. Turn dough out onto a lightly floured work surface and divide in half. Working with one dough half at a time, roll each into a 1/4-inch-thick circle. Cut each into 8 pie-shaped wedges. Place 1 tablespoon filling (cheese, poppy, or jam) at the wide edge of each triangle of rolled-out dough and roll away from you, starting from the wide end, and then form into a crescent shape. Place point side down on a baking sheet. Repeat with the remaining triangles. Beat the remaining egg and brush over the croissants. Bake for 12-15 minutes.

HOLIDAY ROASTED RABBIT

HOLIDAY ROASTED RABBIT


(Old Polish Recipe)

Ingredients

1 rabbit quartered
1 onion
100ml (1/2cup) white vine vinegar
1 tbsp caraway seeds
2 tbsp plain flour
rapeseed oil (or olive oil)
100g (31/2oz)pitted prunes
250ml (1cup) beer
2 tbsp sour cream
Salt, white pepper to taste

1. Soak the pieces of rabbit in warm, lightly  salted water for 30 minutes.

2. Pat it dry and then massage in the caraway seeds and cover with the chopped onion. Wrap in a thin cotton towel soaked with wine vinegar and place the meat in the refrigerator for 4-6 hours (overnight if possible).

3. Unwrap the pieces of meat, dust with the flour and fry them on both sides until browned.

4. Transfer all pieces to a casserole ,add halved prunes and beer and cook covered for about 1 hour in 300F. Make sure to turn them over few times while cooking and to season with salt and pepper about 15 minutes before end of cooking.

5. It's good to remember to check the tenderness with the fork, if meat isn't tender enough, you might cook just a little longer.

6. Remove meat from the casserole, cover it and let it cool a little (5-8minutes). Add sour cream to the casserole sauce and pour over rabbit.

Enjoy this holiday dish with potato, rice or bread dipped in delicious creamy sauce!

WILD BOAR STEW

WILD BOAR STEW


(Old-Fashioned Polish Recipe)

Ingredients

1 lb Boneless Boar Meat
½ lb Smoked Bacon
1.5 lb Sauerkraut
1 Large Onion
1/3 lb Boar Sausage
0.5 oz Flour
1 cup Dry White Wine
1.5 oz Tomato Paste
0.5 oz Capers
Oil or Butter
Salt, Pepper, Sugar, Marjoram, or Soup Seasoning to taste

Wash and dry the Boar meat. Dice the meat as well as the bacon. Strain the sauerkraut and squeeze out the remaining juices. Chop the sauerkraut and mix with the Boar meat and bacon in a pot. Cover with a small amount of water and bring to a boil. Reduce the flame and simmer over low heat.

Peel and finely dice the onion. Add the oil or butter to a pan and fry the onion until soft. Thinly slice the sausage and add to the onion. Continue frying another 1-2 minutes. Sprinkle flour over the onion and sausage and mix together. Add the onion and sausage into the sauerkraut. Add the wine, tomato paste, and capers as well as the remaining ingredients into the sauerkraut mixture. Cook over low heat for several minutes.

Serve with boiled or baked potatoes.

BREAKFAST SPELT BUNS

BREAKFAST SPELT BUNS


Easy Old Fashioned Recipe

Ingredients

500g wholewheat spelt flour
220g warm water
40g olive oil
40g fresh east
1tsp salt, pinch of sugar
1 egg for brushing
sesame seeds, pumpkin seeds, sunflower seeds

1. Preheat the oven to 350F. Line a baking tray with lightly greased parchment paper.

2. Put all ingredients into mixing bowl and using your hands knead the dough until comes away from your hands (about 5 minutes). You can use electric mixer to do the job for you.

3. Divide the dough into 8-10 pieces and roll each one into a ball. Flatten them slightly and place them on the tray. Brush the tops with beaten egg, sprinkle over your favorite seeds and add them straight into the hot oven. Bake for 28-30 minutes. By that time they should look golden brown and sound hollow when tapped.

PORTEROWKA & KRUPNIK

PORTEROWKA & KRUPNIK


PORTEROWKA

(Old-fashioned Polish Recipe)

Ingredients

2 cups Spirits (Everclear)
1.5 oz Dried Plums
.5 oz Coffee
2 bottles Porter
3.5 oz Honey

Add the ground coffee and finely chopped plums to the bottle of Spirits. Cork the bottle and let sit for 10 days, shaking the bottle often. Strain through a cotton cloth and mix in the porter and honey. Pour into bottles, cork, and let sit for another couple of days.

KRUPNIK

(Old-fashioned Polish Recipe)

Ingredients

2 cups Spirits (Everclear)
cinnamon, cloves, nutmeg, and vanilla to taste
1 cup Water
17.5oz Honey
Lemon Juice to taste

Add the dry ingredients to the bottle of Spirits and let sit for two weeks. Boil the water and add honey. Simmer over low heat for 8 minutes. Remove from heat and let cool. Strain the spirits through a cotton cloth and add to the cooled honey water. Add the lemon juice to taste. Pour into a bottle, cork, and let sit for 1-2 years.

MAZURIAN  POTATO “BABKA” / PIE

MAZURIAN POTATO “BABKA” / PIE


Ingredients


1.5kg (3lb 5oz) potatoes
150 g (5oz) bacon
2 tbs oil (rapeseed or olive)
2 onions finely chopped
2 garlic cloves crushed
2 eggs
1 tbs plain flour
3tbs heavy cream
1 tbs dried marjoram
salt and white and black pepper, to taste


1. Preheat the oven to 350F and grease pie dish or loaf tin.
2. Grate the potatoes as finely as you can. Wait a couple minutes until water appears on the surface of the dish and squeeze the excess water into a bowl. Then wait again until the potato starch will settle at the bottom of the water. Collect it and add to the grated potato mix.
3. Fry the bacon bits in a frying pan over medium heat until crisp and set aside. Add the oil to the frying pan and fry the onions for about 5 minutes. Add the garlic and continue to fry for 2-3 minutes. Allow both to cool before adding to the grated potato.
4. Beat the egg whites until soft and fluffy. Then add the egg yolks and beat together until combined. Stir the eggs into the grated potato mixture, then add flour and cream.
5. Add the marjoram and season the mixture with a large pinch of salt and pepper. If you were to make this a vegetarian version with mushrooms, you may add some more salt.
6. Pour the mixture into the greased dish (the depth of the “babka” needs to be at least 3in) and bake for 50-60 minutes or until the “babka” is golden and crisp on the top.

KARPATKA

KARPATKA


Ingredients


Cake batter:
¾ cup Water
6 tbspn Salted Butter
1 ½ cup Flour
¼ tspn Baking Powder
4 Eggs


Filling:
2 cups Milk
¼ cup Light Cream
5 Cardamom Pods
1 Vanilla Bean
½ cup Light Brown Sugar
4 Egg Yolks
4 tbspns Corn Flour
1 cup Soft Butter
Powdered Sugar


Cake Batter:
Mix the water and butter in a saucepan over low heat until the butter melts. Slowly add the flour and baking powder, sifting through a sieve and continually stirring. Set aside to cool.

Preheat oven to 400 deg F and line a large cake pan with parchment. Add eggs to the cooled cake batter and mix slowly for several minutes. Pour the batter into the cake pan and bake for 30 minutes. Remove from oven when done and cool on a wire rack.


Filling:
Mix 1 ½ cups of the milk and cream in a saucepan, add the vanilla and cardamom. Heat until very hot, but do not boil. Set the saucepan aside until the cardamom and vanilla permeate the milk mixture. Mix the sugar and egg yolks in a bowl until the mixture becomes thick, fluffy, and light yellow in color. In a separate dish mix the corn flour with the remaining milk and slowly fold into the egg yolk mixture. Strain the milk/cream mixture and slowly add to the egg yolk mixture as well. Cook over low heat for 10 minutes, continually stirring, until thickened. Set aside to cool, stirring occasionally. Once cooled, mix in the butter using a hand mixer. Add the butter slowly and in small portions.

Slice the baked cake into two thin layers. Spread the creamy filling over one layer and cover with the second cake layer. Sprinkle with powdered sugar.

Polish Pumpkin Soup

Polish Pumpkin Soup


Ingredients


1.5-2 tablespoons olive oil
1 medium pumpkin
1 leek
4 cups chicken stock
1.5-2 carrots
1 small potato
½ tablespoon thyme
2-3 garlic cloves
1.5 teaspoons allspice (powdered)
1 teaspoon nutmeg (powdered)
½ cup half and half
salt and pepper to taste
½ tablespoon cinnamon and 1 tablespoon syrup (optional)

1.Rinse and chop leek, then soak in cold water. Use the entire leek, just cut off the ends. Rinse again making sure that all the dirt is removed. Place chopped leek in large stock pot with olive oil and fry on medium until the onions are soft.

2.Prepare pumpkin. While leek is frying, roast your fresh pumpkin in the oven until is soft enough to easily peel and chop. It takes just 10 minutes at 300F. Make sure to get all the seeds out!                  
                                                             
3.Clean and chop garlic, carrots, potato and add the rest of the ingredients to stock pot except any dairy. Cook for 40 minutes or until all ingredients are soft. Then, use a hand blender to blend all ingredients in the pot.

4.Once the pumpkin soup is thoroughly blended and smooth, add the half and half.
Taste and see if you want to add any sweetener as maple syrup. Adjust salt, pepper,and cinnamon if you like.

Serve with sour cream and roasted pumpkin seeds on top!
 

Vilnius Style Sauerkraut

Vilnius Style Sauerkraut


(Old-fashioned Polish Recipe)


Ingredients

17.5 oz Sauerkraut
3-4 Dried Mushrooms
10.5 oz Tomatoes
0.5 oz Flour
1⁄2 cup Sour Cream
Dill
Salt and Pepper to taste
2 oz Butter (or other fat)

Chop the sauerkraut and add to a pot with a small amount of water and half the butter. Bring to a boil. Wash the mushrooms, soak until soft, then boil in water. Cut the mushrooms into thin slices. Steam the tomatoes and peel the skins. Cut into small pieces.


Melt the remaining butter in a pan and add the flour, continuously stirring until the flour browns. Add the butter-flour mixture, mushrooms, tomatoes, sour cream, and dill to the sauerkraut. Bring to a boil and let simmer for a couple of minutes. Add salt and pepper to taste.


Serve with any meat dish.

Chicken “In Caul” Magnate Style

Chicken “In Caul” Magnate Style


(Old Polish Recipe)


Ingredients

1 Hen (3-4 lbs)
2 lbs Porcini Mushrooms
1 cup Heavy Cream
Salt, Pepper, Dry Marjoram to taste
 

1. Wash and dry the hen, remove the neck and wings.


2. Cut porcini mushrooms into thin strips.


3. Put the hen and mushrooms into a “caul” or a bag that is used for roasting a Thanksgiving turkey. Pour the heavy cream into this bag and add the remaining seasonings.


4. Tie the bag at the top and suspend it on a stick over a large casserole pot. Pour boiling water into the pot until the chicken is completely submerged and boil around 60-70 minutes. Serve the chicken at once with pearl barley or any style potatoes.

Buckwheat Flour Babka

Buckwheat Flour Babka


(Old-fashioned Polish Recipe)


Ingredients


2 cups Buckwheat Flour
2 cups Sour Cream
4.5 cups Sugar
6 eggs
Lemon Zest
Preheat oven to 350 deg F.


Separate the egg yolks and whites. Beat egg yolks with sugar and lemon zest over steam
until the mixture is very smooth and almost white in color. Stir in the sour cream. Add
the flour little by little continuously mixing the batter. Beat the egg whites until stiff
peaks form, then gently mix into the batter. Pour into a buttered baking dish and bake
for 60 minutes.


Note: Old-fashioned recipes do not provide information regarding baking temperatures
as there were no ovens with gauges. The temperature noted above is our
recommendation. There were also no baking powders available, and so there is no
baking powder in the original recipe. We recommend modifying this original recipe by
adding 1-2 tspns of baking powder.

PICKLED BEETS

PICKLED BEETS


Ingredients


11 lb Beets
1.3 Gal Water
1 Garlic Head
5 tspns Salt
5 Allspice Berries
1 Small Piece of Horseradish Root
5 Peppercorn Grains
1 Dill Stem

Starter:
1 tspn juice from pickled cucumbers or pickled cabbage (gluten-free)
1 small piece of dark bread crust (with gluten)


Peel and thinly slice or coarsely grate the beets. Cut the garlic head in half. Place the beets in a stoneware or glass dish and add the garlic along with the remaining ingredients. Cover the beets with salt water (dissolve 1 tspn salt in 1 L water). Add the starter to accelerate the pickling process.

The beets will be ready after a couple of days, but for best results wait 7-9 days. The longer you wait, the spicier and stronger the beet juice will be. This pickled beet juice is a very healthy drink and has a wonderful taste without the earthy and raw flavor of fresh beets. Seemingly mildly carbonated, it is an exquisite beverage. Store the pickled beet juice in a bottle and refrigerate.

ROAST GOOSE WITH PRUNES AND CANNELLINI BEANS

ROAST GOOSE WITH PRUNES AND CANNELLINI BEANS


(Old-fashioned Polish Recipe)


Ingredients


6-8 lb Goose
10 Prunes
5 oz Cannellini Beans
0.5 oz Raisins
3.5 oz Bacon
3.5 oz Polish Sausage
1 small Onion
2 Garlic Cloves
Salt and Pepper to taste


Preheat oven to 425 deg F. Mince the garlic and mix with salt. Rub the goose inside and out with the garlic-salt mixture and place in a baking pan. Bake for 2-3 hours. Reduce the temperature to 350 deg after half an hour. Remove as much of the fat as possible from the roasting pan with a baster and baste the goose every half hour. Portion the goose when done. Reserve the juices from the baking pan, removing most of the fat.

Blanch the prunes, remove seeds, and dice. Blanch the raisins and add the prunes and raisins to the reserved juices. Season with salt and pepper. Place the portioned goose into the prune/raisin sauce and cook over low heat in a large sauce pan.

Boil the beans until tender. Dice the Polish Sausage, bacon, and onion and fry together in a pan. Mix in the beans and add this mixture to the cooking goose. Continue cooking for a bit longer.

Serve with potatoes or grains.

ZALEWAJKA (Traditional Country Soup)

ZALEWAJKA (Traditional Country Soup)


Ingredients


8.5 cups Water
2 cups Sour Starter
24 oz Potatoes
7 oz Smoked Bacon + 1.5 oz extra for frying
2 Onions
3 Garlic Cloves
3-4 Dried Mushrooms
2 Bay Leaves
3 All Spice Seeds
¼ tspns Marjoram
Salt and Pepper to taste
2 tbspns Oil
3-4 tspns Sour Cream


Soak the dried mushrooms in warm water for 1 hour. Peel the potatoes and chop into small cubes. Mince the onions and garlic cloves. Slice the bacon into thin strips. Heat the oil in a frying pan and cook the onion over low heat until softened. Boil the water then add the potatoes, fried onion, bacon, bay leaves, All Spice, and mushrooms. Simmer over a medium flame. In a separate pot, mix the sour starter well with sour cream and garlic. When the potatoes are almost ready but still a bit hard, add the sour starter mixture to the boiling soup and stir. Add the marjoram and salt and pepper to taste. Cook for an additional 10-15 minutes or until the potatoes are softened. Mince the remaining bacon and fry until slightly crisp. Add to the soup before serving.


Homemade Recipe for Sour Starter:


8.5oz Rye Flour
1 L Boiled Water (cooled)
2 Garlic Cloves
1 Bay Leaf
4 All Spice Seeds
1 Small Piece of Dry Rye Bread


Add flour to a stone dish and cover with a small amount of water. Grind until smooth. Stir in the remaining water and mix well. Add the peeled garlic cloves, All Spice, and bay leaf. Place the piece of dry bread on top and cover with a linen cloth. Let sit for 3-6 days in a warm place. Remove the coating that will form on top, mix well, and strain through a sieve. Pour into a large jar and refrigerate.

BEER SOUP

BEER SOUP


(Old-fashioned Polish Recipe)

Ingredients

4 cups Beer
½ cup Cottage Cheese
8.5 oz Sour Cream
4 Egg Yolks
1 tbspn Sugar
Pinch of Cinnamon
Small Piece of Bread Crust

Beat the egg yolks, sour cream, and sugar with a mixer. Place this batter into a small pot and heat over a low flame. Place the beer with a piece of bread crust in a separate pot over a medium flame. As soon as the beer comes to a boil, remove from heat and add it to the batter. Mix well. Serve this beer soup with croutons, cottage cheese, and a pinch of cinnamon.

BEEF TENDERLOIN BAKED IN POTATO DOUGH

BEEF TENDERLOIN BAKED IN POTATO DOUGH


Ingredients


2 lb Boiled Potatoes
2 lb Beef Tenderloin
3 tbspns Flour
4 Eggs
Juice from ½ Lemon
3 tbspns Butter
1 tbspn Sunflower Oil
Salt, Pepper, Parsley


Rub the tenderloin with sunflower oil. Drizzle with lemon juice and refrigerate overnight. The following day dry the loin with a paper towel and add salt. Grind or mash the potatoes, then whip in 2 tbspns of the butter. Add salt and pepper to taste, 3 eggs, and flower. Mix thoroughly.


Use a rolling pin to roll out the dough about ½ inch thick. Roll the tenderloin in the dough and press all the edges to seal. Beat the remaining egg and brush onto the dough. Place onto a greased baking sheet and bake for 1 hour, frequently sprinkling with melted butter. The tenderloin should be pink in the center and the dough should be a golden brown. If the dough seams to be baking too quickly, cover with aluminum foil.


Prior to serving, cut into thick slices, arrange on a serving dish, and garnish with parsley leaves. Serve with your favorite sauce or gravy.


Note: Old-fashioned recipes do not provide information regarding baking temperatures as there were no ovens with gauges. The rule of thumb was that meat is ready when it is soft inside when poked with a fork. We suggest to bake in an oven at 425 deg F for half an hour, then reduce the temperature to 350 deg F and bake until meat is soft.