Beets with Horseradish
Sirets or Hrudka (Pascha Bread in basket behind)
photos courtesy of www.doghillkitchen.blogspot.com
top left: the ingredients mixed in pan
lower left: beginning to separate
right: sirets ready to pour into cheesecloth
Beat the egg yolks until thick and creamy, adding 7 tablespoons of the sugar gradually. Add cracker meal, nuts, baking powder and salt, stirring by hand.
Scald milk; cool to lukewarm. Sprinkle in the packetsof yeast and let stand until bubbly. Cut the butter into the flour, as for pie dough. Add the sugar, salt, eggs, sour cream and the yeast mixture. Knead till smooth and elastic. Wrap in plastic wrap and put into a plastic bag and REFRIGERATE OVERNIGHT.
Next day, cut the dough into 6 equal parts. Roll out about 1/8-inch thick on a floured board (about 12 x 12 inch square). Brush dough with melted butter. Spread with filling of choice. Roll up, place on greased baking sheet, seam side down. Cover and let rise for 1 hour. Brush with milk. Bake at 350 degrees for 30 to 35 minutes.
For Nut Filling, combine all ingredients and use just enough milk to moisten the filling to dampness. Makes enough for 3 rolls.
For Poppy Seed Filling do the same. If using raisins in the poppyseed filling, rinse them in hot water, drain, and sprinkle over the filling once spread on the dough. Makes enough for 3 rolls.
Poppy Seed and Nut Kolach Rolls, above
Rolling Poppy Seed Kolach, below
Bobalky, traditional Christmas dessert
Half-inch dough balls to bake
Soaking with hot water
Adding the honey
Mixing ingredients together
Chicken Paprikas served over rice, above
Making Paprikas, below
Melt butter in a large pot or Dutch Oven; add the onions and saute till softened. Add chicken pieces and brown slightly on one side. Turn chicken pieces over and sprinkle 1 tablespoon of the paprika onto the browned side of the chicken. Make sure that all the exposed surface of the chicken is fairly well covered. Once the second side of the chicken is browned, turn over once again and repeat with 1 more tablespoon paprika till this surface is also fairly well covered. Push these chicken pieces to one side, piling to keep out of the way and add in the rest of the chicken, repeating the browning process, and sprinkling with another tablespoon of paprika per side.
Add water to the pot till the chicken is nearly covered. Add salt and some pepper, if desired; bring to a boil, reduce heat to a simmer. Cover and cook until the chicken is done and will easily be pulled off the bones, about 1 to 1½ hours. Remove chicken pieces from the pot and set aside to cool slightly, reserving the broth in the pot. If there is too much fat floating on the top of the soup, use paper towels to skim off some of it. Whisk together the milk with the flour till fairly lump free. Place a strainer over the remaining pot of simmering broth, and pour the milk/flour slurry into the strainer, at the same time whisking the simmering liquid briskly, to thicken without lumps forming. This may take a little juggling if your strainer isn't long enough to hang across the pot! If so, pour some of the milk/ flour mixture into the strainer, whisk until incorporated, and pour in a little more and whisk some more. The goal is to have thickened the "soup" in the pot to a gravy. Mix until the milk/flour has been cooked in. Taste. Add salt if needed. t this point the mixture should be a lovely pinkish color from all the paprika. If not, add more paprika! Maintain a low simmer.
Remove all the skin and bones from the chicken pieces. Tear the chicken into medium shreds. Add the chicken back into the pot and reheat. Serve over mashed potatoes or white rice.
NOTES: This dish must be made with whole chicken, on the bone. This is what makes the dish so flavorful. In the interest of a healthier outcome, I have tried using just boneless, skinless chicken breasts. The final product had no flavor at all. As a thought, possibly using chicken stock rather than water to cook it might help, but I strongly recommend using a whole cut up chicken.
In every other recipe for "Chicken Paprikash" I have ever seen, the step with the milk and flour added to thicken is conspicuously missing, yet there is always the addition of heavy cream or sour cream to the dish at the end. I have to wonder if Grandma, having made this through Depression times, had no cream or sour cream at hand, and substituted thickening it with the milk and flour? No way to be sure at this point in time. Out of curiosity though, I have added some sour cream at the end of making the dish Mom and Grandma's way, and Yum, it is good!
Mom always, always served this with cranberry sauce. The flavors are so ingrained in my mind together.
Mom also, very occasionally, would substitute veal stew meat for the chicken in this recipe, and then it was called "Veal Paprikas."
Mom never cooked with fresh garlic, but I learned to use and love it. I add in a couple of cloves of garlic, minced just before adding the water to the browned chicken to cook.
Dad's Chicken Paprikas, aka Chicken Stew
Holupki, or Stuffed Cabbage Rolls
Holupki, ready to cook
Kifli, Ready to Bake | Kifli, served
Mix instant dried yeast into flour. Work in the lard and butter as for pie dough. Add egg and cream and work with hands until the dough pulls from sides of the bowl. Do not over mix.
Sprinkle your work area with powdered sugar and roll out a portion of the dough. Cut dough into 3-inch squares.
Fill these small squares or circles by placing ¾ teaspoon of filling of your choice in the center. Bring up opposing corners, dampen the edge with milk or cream and pinch together, then fold the pinched piece over. Bake on parchment lined cookie sheets for 15 to 18 minutes at 375 degrees. Bottoms will be golden and tops will just start to become golden color. Remove from oven, place on a rack to cool and sprinkle with more confectioners' sugar.
Makes about 100