Tradisionele resepte

7 kursusse wyn vir die vakansie

7 kursusse wyn vir die vakansie

Maklike kombinasie van wyn en kos (met resepte!)

Ons het onlangs ons People's Voice Awards Epicurean Edition gesluit nadat ons tienduisende stemme gekry het vir heerlike resepte en hul wynbyeenkomste. Die resultate is in, en ons kan beslis verklaar dat Italiaanse kos hierdie jaar blykbaar uit die pak gehardloop het.

Geregte in agt kategorieë, wat die gang van een maaltyd verteenwoordig, is teen elkeen geplaas, met 'n duidelike wenner in elk van die kategorieë, behalwe een: nageregte! Nageregte was gelykop met die eerste plek, wat nooit sleg kan wees nie, reg?

Hier is ons wen-spyskaart, 'n heerlike sesgang-gourmet-maaltyd, gekombineer met fyn wyne en 'n paar heerlike nageregte, net betyds vir die vakansie!

Klik hier om meer wyn- en kosparings vir die vakansie te vind.

- Gregory Del Piaz, Glad


Spyskaarte vir aandete

Baie wonderlike en maklik om te maak spyskaart spyskaarte met resepte. Van 'n maklike, informele aandete -spyskaart tot spyskaarte vir fynproewers. Perfekte aandete -spyskaarte en resepte vir makliker vermaak. Die spyskaarte is hier om u te help om maklik te vermaak met ons beste resepte en idees vir aandete.


Beessteak spyskaarte:

Gerookte varkribbetjies
Oktoberfees Gesinsverjaarsdagete

Last Minute Dinner Party
Salm met dille-mosterdsous (vyfgangete)

Middagete -spyskaarte


Teepartytjie spyskaarte:

Warm someraande
Linguine met tamaties en basiliekruid

Truffel -aandete
Linquine met swart truffels
(sesgangete)

Onverwagte maatskappy
Fettucine Piccata
(Uit die spens)

Etiket, vermaaklikheid en partytjiebeplanning

Etiek Etiket Gids
Maniere en etikette vir restaurante en aandete

Etiquette Faux Pas en ander wanopvattings oor middagete
As gevolg van die nuwe gewildheid van Afternoon Tea, het baie mense op die wa gespring, insluitend hotelle, spyseniers, partytjiebeplanners en protokol en etiket "Kundiges." Alhoewel hul entoesiasme goed bedoel is, word daar ongelukkig baie verkeerde inligting hierdeur voortgesit "Kundiges".

Uitnodiging vir Afternoon Tea
Die uitnodiging het pas in die pos gekom. Wat doen jy volgende? As 'n mens genooi word na 'n middagete, of 'n geleentheid, is daar protokolle wat

Wat is 'n resep?
Leer hoe om 'n resep te volg, waarom sommige resepte nie werk nie, en oor Mise en Place


Nuwejaarsdag en die fees van die Epifanie

Italianers is bekend vir hul kookkuns, en daarom is Oukersaand en Kersfees nie die enigste tye tydens die wintervakansie dat spesiale maaltye bedien word nie. Op Oujaarsaand is daar die fees van San Silvestro, en om die kookkuns groot te maak, is La Befana Dinner, of Fees van die Epifanie.

En wat is meer gepas as 'n glasie sprankelende Prosecco om in die nuwe jaar te bel? Die uitstekende nageregwyn, vervaardig in die Veneto -streek, is ideaal vir die vakansie en ander vieringe.


1. Doen 'n bietjie huiswerk

Bestudeer! Of kry ten minste goeie praatpunte.

Beelde: Met vergunning van Amazon

Die idee hier is dat almal nuwe wyne moet probeer, iets moet leer en pret moet hê-insluitend jouself. As ons weet waar om te begin, raai ons u aan om 'n boek of twee te kry om na te gaan, te bestudeer en na te verwys. 'N Uitstekende begin as u lus het om in die natuurlike wyntoneel te duik: Alice Feiring Natuurlike wyn vir die mense. Die kompakte, geïllustreerde gids beskryf wat presies natuurlike wyn is, waar om dit te vind en hoe om dit te geniet. Jy sal lag en baie leer. As u weet dat u gaste nie so lus is vir die natuurlike variëteite nie (Alice sê dat die eerste keer met 'n natuurlike "lyk asof dit van swart-wit tot intens psigedelies reis"). Wine Folly: The Essential Guide to Wine. Die sagteband sal u help om alles in infografiese vorm te verstaan, en u te lei met kospaar, wenke en truuks om op te dien, en metodes om wyn te proe en geure te identifiseer.


Voeg net water by: probeer McGee se eksperimente met wyn

Ek het die artikel van Harold McGee met groot belangstelling in die eetgedeelte van The New York Times verlede week gelees oor hoe water by 'n verskeidenheid alkoholiese drankies - insluitend wyn - die geur kan verbeter. Terwyl die teorie en voorbeelde oortuigend was, moes ek maar self eksperimenteer.

Waarom water by wyn voeg?

As ons water by iets voeg, doen ons dit gewoonlik om te verdun eerder as om te konsentreer. Die artikel verduidelik hoe hierdie oënskynlik paradoksale verdunning en verbetering werk as u water by wyn en ander alkoholiese drankies voeg.

Lees die artikel: Om die geur te verbeter, voeg net water by die New York Times

Harold het verduidelik dat omdat geur- en geurverbindings die neiging het om aan alkoholmolekules vas te hou, hoe hoër die alkoholvlak in 'n wyn of ander alkoholiese drank, hoe strakker en geslote sal die geure en geure waarskynlik wees, en hoe sterker die alkoholverbranding. oor die smaak van die drank.

Die artikel het verder verduidelik dat sodra water bygevoeg word, dit nie net die alkohol verdun nie, maar dit ook die aroma- en geurverbindings bevry en sodoende die smaakervaring verbeter.

Alhoewel dit vir baie van ons 'n afwyking kan wees om water by 'n topgroei van Grand Cru -Bourgondië of Bordeaux te voeg, is die praktyk om wyn met water te verdun, eeue oud en dateer uit die ou tyd. Volgens 'n dokument geskryf op Wyn in die antieke wêreld deur die kerklike dokter R.A. Baker, daar is ontelbare voorbeelde van skrywers soos Homeros, Plato en Plinius, sowel as in die Ou en Nuwe Testament wat die gebruik van wyn met water verdun. Wyn is om baie redes verdun, waaronder die vermindering van die voorkoms van dronkenskap om die water veilig te laat drink.

Selfs vandag nog is daar baie voorbeelde van afgewaterde wyn. In baie Europese lande word kinders nog steeds in 'n verdunde formaat aan wyn bekendgestel. Boonop, wat is 'Spuiters'En 'Wynverkoelers' maar wyne verdun met koolzuurhoudende water, ys of vrugtesap, om laer alkohol te lewer, vrugtiger en makliker om alkoholiese drank te drink.

Eksperimente in verdunning van wyn

Maar terug na Harold se teorie oor water wat eintlik die smaak van wyne met hoër alkohol verbeter. Ek moes dit uitprobeer, so ek het besluit om 'n paar bottels van ongeveer 15% wat ek oopgemaak het, oop te maak. Die resultate was baie interessant!

Die wyne wat ek oopgemaak het was:
15.2% Syrah -versnit van Paso Robles
15.5% Syrah -versnit uit die staat Washington
14.4% Syrah, Mourvèdre, Viognier -versnit uit Wes -Kaap, Suid -Afrika
14.7% Shiraz -reservaat van Geographe, Wes -Australië

Ek het eers die vier wyne in hul reguit onverdunde vorm geproe. Al drie het my herinner hoekom ek gewoonlik wyne met hoë alkohol vermy. By elkeen het ek 'n brandende sensasie gehad en 'n afwerking was te vroeg afgesny. Dit was nogal moeilik om die vruggeure en -geure te ontsyfer met al die onbestendigheid van alkohol. My ander opmerking oor die onverdunde wyne was die hoë ekstraksie daarvan. Al vier was effens te dik van tekstuur na my persoonlike smaak.

Daarna het ek die verdunde weergawes geproe. Baie interessante vergelykings! Die gevoel van hoë alkoholverbranding op die neus het eweredig oor al vier wyne verdwyn. Na ongeveer 5-10 minute lyk dit asof duideliker vrugtegeure deurbreek. Verskillende vlakke van ryp konfytgeure - pruime, swart bessies, rooi en swart kersies - het oorgeneem. Dit blyk dus dat verdunning beslis die aroma in wyne met 'n hoë alkoholinhoud verbeter. Interessant genoeg met die Suid -Afrikaanse wyn, blyk dit dat verdunning ook die uiters skerp rokerigheid van die oorspronklike wyn verswak het.

Op na die verhemelte en geure. Soos met die neus, was die alkoholverbranding van die middelste mond tot by die einde weg. Ek het vrugtegeure geproe. Ek is egter nie so seker of ek kategories sou sê dat dit verbeter is nie. Alhoewel die individuele geure duideliker en duideliker was, kon ek ook proe dat die wyn verdun is. Die wyne het almal 'n sekere balans gehad wat eintlik net in die wingerd bereik kan word en deur sorgvuldige hantering in die wynmakery. By die eerste smaak was al die wyne beslis vrugtiger, maar dit het verswak en agteruitgegaan toe die wyn in my agterkant kom.

Die aand het ek met verskillende verhoudings wyn en water rondgespeel en ek glo dat u 'n verhouding kan vind wat redelik goed kan werk. Dit hang alles af van hoekom u die wyn in die eerste plek wil verdun. Nuuskierigheid? Tradisie? Alkohol vlakke? Wat ook al?

'N Groot artikel wat deur Harold tot nadenke gewek is, en ek is regtig geïnteresseerd om te hoor of u gereeld u wyn verdun en waarom.


7 kursusse wyn vir die vakansie - resepte

Alle resepte deur Polish American Journal ’s Poolse sjef, Robert Strybel. Resepte slegs vir persoonlike gebruik. Kontak die Polish American Journal vir toestemming vir herdruk.

W igilia: Tradisioneel en vereenvoudig

Selfs as u nog nooit Kersfees-lekkernye in Poolse styl voorberei het nie, is ek seker dat u baie van die volgende resepte baie maklik sal vind. Die meeste sal van 4 tot 6 mense bedien, dus vermenigvuldig eenvoudig die bestanddele vir groter groepe.

HERING IN OLIE. Dreineer 12-16 oz. pot gemarineerde haring, uie en speserye weggegooi. Dompel nie langer as 1 minuut in koue water nie. en dreineer goed in vergiettes. Plaas in 'n skoon pot of bak en besprinkel met slaai -olie om te bedek. Verkoel oornag of langer. As dit gereed is om te bedien, verwyder die haring met 'n vurk op 'n opdienbord. Bedek elke stuk met 'n halwe lepel baie fyngekapte uie. Versier die bord met pietersielietakkies, ingelegde sampioene en/of agurkies.

VERROMDE HARING. Haring in die winkel is nie baie goed nie, want dit bevat allerhande chemiese preserveermiddels om te voorkom dat so 'n kombinasie soos vis, room en uie sleg word. Dreineer in plaas daarvan 'n 12 - 16 oz. pot gemarineerde haring, uie en speserye weggegooi. Dompel nie langer as 1 minuut in koue water nie. en dreineer in vergiettes. Sny indien nodig die haring in kleiner, happiegrootte stukkies en rangskik dit op 'n opdienbord. Vurkmengsel 3/4 k. suurroom (of gewone vetarm jogurt vir dieetkundiges) met 1/4 c. mayonnaise (gereeld of lig), 1 t. skerp bruin voorbereide mosterd, die sap van 1/2 'n klein suurlemoen en 'n paar skeutjies witpeper. Drenk haring met sous net voor opdiening. Let wel: haring word bedien met rogbrood of gekookte aartappels.

HERRINGSLAAI. Dit is 'n meer ekonomiese manier om haring te bedien. Dreineer 8 oz. pot gemarineerde haring en gooi uie en speserye weg. Sny haring in blokkies en plaas in slaaibak. Voeg 2 c by. koue, gekookte aartappelblokkies, 2 appels, in blokkies gesny, 2 gekapte uie, 2 gekapte dille -piekels en/of 10 agurkies en 1 t. gekapte vars pietersielie. Gooi liggies by en vou sous in: vurkmengsel 1-1/2 c. mayonnaise met 1/2 c. suurroom en 1-2 T. bruin voorbereide mosterd. Verkoel ten minste 2 uur voor opdiening. Opsioneel: voeg 1 opgehoopte t by vir 'n fynproewertoets. kappertjies.

DUIDELIKE BEETSOP. Meng in pot 3 c. beet sap (van ingemaakte beet) en 2 c. appelsap en verhit. Los 3 groentebouillonblokkies daarin op (genoeg vir 3 c. Bouillon). Voeg 2 T. asyn by en geur na smaak met 'n bietjie knoffelpoeier, vloeibare sampioen uittreksel, peper, suiker en 'n knippie marjolein. Voeg 2 T. ongesoute botter by, prut 'n paar minute., Skakel die hitte af en laat 'n paar minute staan. bedek vir geure om te meng. Bedien in groot teekoppies saam met paszteciki (onder).

GEVULDE SOPPASTE. Prut 2 fyngekapte uie in 'n bietjie botter tot sag en net -net bruin. Kombineer met 1 c. gekookte rys, 4 fyngekapte hardgekookte eiers, 1 rou eier, 'n hopie T. vars gekapte dille (nou beskikbaar die hele jaar in beter supermarkte!) en sout en peper na smaak. Meng goed. Maak 'n buisie yskas-sekelrolledeeg oop en met meel bestrooi, vee die vervaardigers se perforasies uit. Sny in plaas daarvan die deegplaat in 2 ewewydige stroke en vul die middel in elke strook. Rol deeg deeglik oor die vulsel om 'n rol te vorm en sny dit skuins in 2- 3 deegrolletjies. Knyp die punte van elke deegrolletjie saam om binne te bly vul. Herhaal met ander rol. Bak volgens aanwysings op verpakking of tot mooi goudbruin. Bedien warm saam met beet sop.

DUIDELIKE SOPPIESOOP. Week 1-1/2 oz. gedroogde bolete sampioene in 3 c. water 'n paar uur of oornag. Kook sampioene in die water waarin dit geweek is tot sag. Sny gaar sampioene in dun repies of blokkies. Meng sampioene, hul vloeistof en 1-1/2 c. groente -aftreksel en laat kook, en verminder dan hitte. Verbruin 2 fyngekapte uie in 2 T. botter en voeg by sop. Prut etlike min. langer. Geur na smaak met sout, peper en 'n bietjie suurlemoensap en sit voor op gaar noodle-blokkies of lint-tipe eiernoedels. Opsioneel: Versier met 'n bietjie gekapte vars pietersielie voor opdiening.

GEBRAAIDE VIS. Was en droog 2-1/2 - 3 lbs vars of ontdooide visfilette (snoek, karp, walleye, baars meer of oseaan, baber, kabeljou, skelvis, pollock, ens.), Sout goed, bedruip met suurlemoensap en strooi dit met suurlemoenskywe en verkoel 'n paar uur of oornag. (Opsioneel: indien nodig, strooi ook uieskywe in.) Spoel af en laat droog word, sout en peper, besprinkel met paprika en besprinkel met 'n knippie salie, rol 50-50 mengsel van gewone broodkrummels en meel in en braai in warm olie tot goudbruin aan die buitekant en volledig gaar aan die binnekant. Dreineer op papierhanddoek en bedien met peperwortelsous: vurkmengsel 2/3 k. mayonnaise, 1/3 c. suurroom en 1 opgehoopte T. bereide peperwortel. Geur na smaak met suurlemoensap, suiker en 'n knippie sout. Bedien vis met gekookte aartappels en suurkoolslaai (onder).

ROOMGEBAKTE VIS. Was en droog 2-1/2 - 3 lb noordelike snoek-, gars- of baarsfilette, besprinkel met 'n lemoensap, sout goed en sit dit in die yskas vir 'n paar uur of oornag. Spoel af en druk droog. Verbruin filette in 'n bietjie olie of botter tot net skaars goudbruin aan beide kante, en plaas dit dan in die oondbak. In die koekpan waarin die filette bruin is, prut 2 klein uie in dun skywe gesny totdat dit deursigtig is, en voeg meer vet by indien nodig. Skep uie oor vis en bak ongeveer 15 minute in 'n voorverhitte oond van 375 °. Smelt intussen 2 T. botter of margarien in 'n kastrol, roer 2 T. meelblom by, roer tot 'n pasta en verdun met 3/4 c. melk. Voeg 1/4 t by. sout en laat kook, terwyl aanhoudend geroer word. Verwyder van hitte, roer 1/2 c geleidelik by. suurroom en 1 t. suurlemoensap. Verhit, maar moenie kook nie. Gooi sous oor vis en bak nog 15 min. of tot heeltemal gaar. Garneer met 'n bietjie vars gekapte pietersielie en/of dille net voor opdiening.

WALLEYE POLONAISE. Sny 2-1/2-3 lb garsfilette in 4 ” stukke en kook in 1 qt saggies kokende groente-aftreksel (tuisgemaakte of bouillonblokkies) met 1 T. asyn 5-10 min. of tot gaar (maar nie gaar nie). Oordra met 'n gaatjieslepel na 'n warm opdienbak. Kap 3-4 hardgekookte eiers en gooi 3 T. warm gesmelte botter in, maar moenie dit kook nie. Voeg 'n hopie T. vars gekapte dille, sout en peper by en meng tot bestanddele. Besprinkel warm vis met suurlemoensap en bedek elke stukkie met 'n bietjie eierdop. Let wel: Ander visfilette kan op dieselfde manier voorberei word.

KAAS & AARDAPPELVUL PIEROGI. Sien pierogi -resepte hieronder.

SAUERKRAUT SLAAI. Dreineer 1 pt suurkool, behou sap. Spoel in koue water, dreineer, druk vog uit en kap grof. Plaas in slaaibak. Voeg 1 fyngerasperde wortel, 1 grof gerasperde appel en 1 fyngekapte ui by. Meng die bestanddele en geur met 'n bietjie suiker en bedek met 2-3 T. olie. Opsioneel: Sprinkel verskeie knippies karwijsaad oor. As slaai nie so tert is as wat jy wil nie, strooi gereserveerde suurkool sap oor.

SAUERKRAUT & amp SOPPELS. Hidreer 1/2 tot 1 oz gedroogde bolete sampioene oornag en kook in dieselfde water tot sag. Kap sampioene en keer terug na hul aftreksel. Dreineer 1 k suurkool, hou sap voor. Spoel suurkool in 'n groot pot koue water, dreineer in vergiettes, druk vog uit en kap grof. Plaas suurkool in pot, kook met kookwater om te bedek, voeg 1/2 lourierblaar by, laat kook, verminder dan hitte en kook onbedek op med. verhit ongeveer 1 uur. Vervang water wat verdamp en roer af en toe. Terwyl suurkool kook, braai in 3 T. olie 8 oz. gesnyde vars sampioene en 2 gekapte uie op med. hoë hitte, gereeld roer, totdat dit heeltemal gaar en bruin is. Dreineer suurkool van oortollige vog, voeg die gaar bolete -sampioene en die aftreksel daarvan by, die gebraaide vars sampioene en (opsioneel) 2-3 ingemaakte ansjovisfilette, fyngekap. Geur met 'n paar stukkies peper, meng goed en bak in oondbak in 350 ° oond 1 uur. Nadat u die hitte afgeskakel het, laat dit in die oond totdat dit afgekoel het tot kamertemperatuur. Berei 'n dag voor. Verkoel oornag in die yskas en bak nog 'n uur voordat dit bedien word.

Agt 3-gang Wigilia Suppers

Tradisioneel was die vyfgang-Wigilia-aandete die mees beskeie verspreiding, selfs in die armste huise. Sewe, nege en 11-gang maaltye was standaard in huishoudings wat beter was, en in sommige dele van Pole was 'n 12-gang maaltyd tipies. Baie Pools-Amerikaanse huishoudings bestaan ​​egter deesdae uit slegs een of twee lede en kook nie meer baie nie, so selfs 'n driegang-aandete kan vir sommige 'n uitdaging wees. As u meer wil, is daar niks wat u kan weerhou om die volgende trio's uit te brei na geregte uit enige van die ander kombinasies hieronder nie.

LANDSTYLSWEMELSOP (zupa grzybowa po wiejsku): Kook 8-12 oz gekapte vars portobello-sampioene en 1 gekapte ui in 2 e botter of olie tot ligbruin. Plaas in soppot, bedek met 6 c water, voeg 2 aartappels in blokkies en 1 bouillon sampioen by en kook tot aartappels sag is. Room met sour c suurroom vurk-gemeng met 'n opgehoopte T-meel. Sout en peper, suur na smaak met suurkool sap of asyn en laat nog 'n bietjie prut.

HERING IN OLIE (śled ź w oleju): Dreineer 12 oz. pot gemarineerde haring, gooi uie en speserye weg. Dompel in koue water, dreineer en droog. Plaas dit in 'n skoon pot en besprinkel met slaai -olie na keuse. Verkoel oornag. As dit gereed is om te bedien, verwyder die haring met 'n vurk op 'n opdienbord. Bedek elke stuk met 'n bietjie baie fyngekapte ui. Bedien met gewone gekookte aartappels of rogbrood.

DROGVRUGTEKOMPOT (kompot wigilijny z suszu): Week 2 c. gemengde droë vrugte, in blokkies gedroogde vye en rosyne in water om water 2 uur lank te bedek. Voeg nog 'n bietjie water by as alles opgeneem is en kook ongeveer 15 minute. 'N Knippie kaneel kan bygevoeg word voordat dit gaargemaak word. Bedien afgekoel in nageregbakke. Opmerking: verdun met soveel voorgekookte water as wat u wil as vrugtedrank. Voeg 'n bietjie suurlemoensap by vir 'n bietjie zing.

GEBRAAIDE GEBREIDE VIS (ryba sma żona w panierce): Was en droog 2 -3 pond varswater- of seevisfilette. Besprinkel met suurlemoensap, strooi uieskywe in, sout goed en sit 'n paar uur of oornag in die yskas. As dit gereed is om te gebruik, droog die filette op absorberende papier, gooi dit in meel, doop in eierwas en rol in broodkrummels, druk die brood daarin sodat dit kleef. Braai aan beide kante in warm olie tot goudbruin aan die buitekant en volledig gaar aan die binnekant.

EA SY SAUERKRAUT AND PEAS (łatwa kapusta z grochem): Dreineer, spoel as dit baie suur is en kap 1 pt of meer suurkool, gooi in pot, gooi koue water in bedekking, 1 lourierblaar en 1 bouillonblokkie . Verlaag hitte en kook 30 minute onbedek, voeg meer water by terwyl dit verdamp. Voeg 1/2 t karwijsaad by, bedek en kook nog 30 minute of tot sag. Terwyl dit kook, braai 3-4 oz gewaste portobello-sampioene en 1 fyngekapte ui in 2-3 t botter tot ligbruin, en voeg by suurkool saam met 1 k gedreineerde, ingemaakte kekerertjies en 1 t suiker. Prut nog 30 minute of langer. Geur met peper en marjolein tot

GROOTTE OF NOEDELS & VRUGTE (kasza lub kluski z owocami): Plaas warm gekookte bokwietgrut, gars, rys of goed gedreineerde eiernoedels op opdienbord, besmeer met botter en skep daarop vrugtebolaag van keuse: gedroogde vrugtekompote (hierbo ), tuisgemaakte of gekoopte konfyt of selfs geblikte appel- of kersietertvulsel.

DUIDELIKE BETERSOOP (czysty barszcz czerwony): Meng in die pot 3 c bietensap (van geblikte beet), 2 c appelsap en 3 c groentebouillon (tuisgemaakte, ingemaakte of bouillonblokkies). Bring tot kookpunt, verlaag hitte en prut kort. Voeg 2 T asyn by en geur na smaak met 'n bietjie knoffelpoeier, vloeibare sampioen uittreksel, peper, suiker en 'n knippie marjolein. Prut 'n paar minute, skakel die hitte af en laat 'n paar minute bedek staan ​​sodat die geure kan meng. Opmerking: hierdie sop kan ook gemaak word met vloeibare beetkonsentraat (koncentrat barszczu), beskikbaar by Poolse deli's. Daar vind u ook Krakus en Hortex-hitte-en-eet barszcz in kartonne van 1 liter. Bedien met warm, handgemaakte pasteie (hieronder)

PASTIES (paszteciki): Maak 'n blikkie halfmaanrolletjie-deeg oop. Plaas 'n lepel vulsel op elke stuk, rol op, knyp die kante toe en bak volgens die aanwysings op die verpakking. Vir die vulsel, kombineer 1 c gaar rys, 5 gekapte hardgekookte eiers, 2 blokkies uie wat in 2 t botter gebraai is tot ligbruin. Kombineer bestanddele met 1 klein geklitste ongekookte eier, 1 - 2 opgehoopte T. gekapte vars of bevrore dille en sout & peper na smaak.

ROOMBAKTE SNOKKE (szczupak zapiekany w śmietanie): Spoel goed af en droog 2 lb noordelike snoek-, walleye- of see-snoekfilet (strooi), bestrooi met sap van 1 suurlemoen, sout goed en sit in die yskas vir 'n paar uur of oornag. Droog droog. Plaas 2 e botter in die oondbak en verhit dit in die oond. Plaas die filette in die oondbak en rol die warm botter daarin om dit aan alle kante te bedek. Bak in 'n 375 ° oond, onbedek, ongeveer 15 minute. Smelt intussen 2 T botter in kastrol, roer 1 T meel by. Verwyder die hitte, roer by ľ c. suurroom met vurk, voeg sout by, keer terug na hitte en laat prut tot dit borrelend is, terwyl aanhoudend geroer word. Verwyder van hitte en roer 1 t suurlemoensap by. Gooi sous oor vis en bak ongeveer 15-20 of tot vis heeltemal gaar is. Bestrooi met paprika en versier met gekapte pietersielie net voor opdiening.

NOODLES & POPPYSEEDS (kluski z makiem): Meng 2 k papawersaad in baie pot met baie koue water en swaai met die hand rond. Gooi enige onsuiwerhede wat opdryf, af. Bedruip weer met koue water en dreineer deur fyn sif. Plaas papawersaad in pot, kook met kookwater om te bedek en laat prut op lae tot papawersaad tussen vingers ontbind (ongeveer 40 min.). Dreineer in fyn sif, druk vog uit. Gaan twee keer deur die fyn sif van die vleismolen of een keer deur die spesiale papawermoeder. Of verwerk dit 'n paar minute in 'n voedselverwerker tot dit gaar is. Smelt 3-1/2 T. botter in kastrol, voeg papawersaad, 1/2 c suiker, 1/2 t gerasperde suurlemoenskil en 1/2 c heuning by en laat prut 15 minute of op lae hitte, roer gereeld. Voeg 1/4 t vanielje -ekstrak en/of 'n paar druppels amandelekstrak by. Opsioneel: 1/3 1/2 x vol rosyne kan bygevoeg word. Bedek met gekookte eiernoedels en bedien kamertemperatuur of verkoel. Let wel: 'n Ingemaakte vullis-deegvulsel kan in die winkel gekoop word as u nie tyd en/of energie het om dit van voor af te maak nie.

GESELDE HARING (śled ź marynowany): Gepekelde of gemarineerde haring wat in die winkel gekoop is, is goed net soos dit uit die pot kom, en dit is 'n goeie tydbesparing. Dreineer, gooi ui en speserye weg en sit voor saam met gekookte aartappels as 'n tradisionele Wigilia -voorgereg.

BATTERGEKOOIDE SOPPELS (grzyby sma żone w cie ście): Week 12 groot gedroogde bolle sampioenpette van ongeveer ewe groot in warm water 1 of meer uur of oornag. Voeg 1/2 t sout by en kook saggies in dieselfde water tot gaar, maar steeds ferm. Verwyder die sampioene versigtig, dreineer en droog op absorberende papier. (Bespaar water waarin sampioene vir ander doeleindes gaargemaak word: sop, graffies, suurkoolgeregte, ens.) Meng vir die beslag 3/4 k meel, 1/2 t bakpoeier, 1/2 t sout, 1 t olie en verskeie strepies peper, roer 1 c melk en 1 geklitste eier by en klits tot glad. Laat staan ​​30 min. Bedruip gekookte meelblokkies, oortollige afskud, doop in beslag om te bedek en braai in 1/2 warm olie tot 'n mooi goudbruin weerskante. Voeg indien nodig meer olie by die pan. Dreineer op absorberende papier en bedien warm as 'n gereg op sigself of as 'n handgemaakte saam met duidelike rooi barszcz.

POPPYSE ROLL (makowiec, strucla z makiem): Sif 3 c meel op broodplank en sny botter in, kap om 'n grofagtige konsekwentheid te verkry. Voeg 2 eiers en 3 eiergele, liggies geklits, suurroom, 1 karige suiker, 1 t gerasperde suurlemoenskil, vanielje en 1 koekgis gemaal met 1 e suiker by. Meng die bestanddele vinnig tot 'n deeg, en voeg nog 'n bietjie suurroom by as dit te styf is om te hanteer. Verdeel in twee en rol elke helfte uit tot 'n ongeveer 10 ” x 14 ” reghoek. Smeer elke reghoek met kommersiële papawersaadvulsel, en laat 'n marge rondom die rande, en rol die jellierol op. Plaas in oondbak, bedek met lap en laat rys op warm plek. Bak 40-50 min in voorverhitte 390 oond. Bedruip met gewone wit versiersel en sprinkel rosyne en/of geskeer amandels oor.

DUIDELIKE SKUIMELSOP (czysta zupa grzybowa): Was goed, dreineer en sny 6 oz. vars portobello-sampioene, prut met 'n klein gekapte ui in 2 T. botter 10-15 min. of tot heeltemal gaar. Plaas in pot, voeg 6 c by. water en 1 sampioen bouillonblokkie en laat prut bedek 10 min. Geur na smaak met sout, peper en 'n skeut asyn. Garneer met 'n bietjie vars gekapte gars, indien verkies, en bedien met gekookte eiernoedels of lasagne in 1 vierkante.

GEBRAAIDE VIS (ryba sma żona): Was en droog 2 -3 pond baie vars of ontdooide visfilette (snoek, karp, walleye, baars, vis, bas, kabeljou, stokvis, pollock, skelvis, ens.), Besprinkel met suurlemoensap, meng dit met uieskywe, sout goed en sit 'n paar uur of oornag in die yskas. Spoel af en klop droog, sout en peper, bestrooi met paprika, bedruip meel, skud oortollige af, braai aan beide kante in warm olie tot goudbruin aan die buitekant en volledig gaar aan die binnekant.

HORSERADE SOUS (sos chrzanowy): 2/3 c mayonnaise met vurk, 1/3 c suurroom en 1-2 opgemaakte T bereide peperwortel. Geur na smaak met suurlemoensap, suiker en 'n knippie sout en sit voor saam met gebraaide vis.

NOODLES & PLUM BUTTER (kluski z powid łami): Kook 'n pakkie eiernoedels in liggies gesoute water tot sag ('n rukkie langer as die tyd in die Italiaanse styl en#8221 op die verpakking!). Dreineer, keer uit op opdienbord, besmeer met botter en skep 'n bietjie Powid ła (ingevoerde Poolse pruimbotter) daaroor.

VISPOLONAISE (ryba po polsku): In 4 k groente -aftreksel wat 2 T -asyn bevat, kook 2 lbs baarsfilette (of soortgelyk) tot gaar (slegs 'n paar minute). Plaas die gaar filette versigtig met 'n gaatjieslepel op die bord en hou dit warm in die oond. Smelt 3 T botter in kastrol en skakel hitte af. Voeg 4-5 fyngekapte hardgekookte eiers by en gooi dit eweredig met botter. Voeg 2 -3 T vars fyngekapte dille en sout en peper mildelik by. Meng om bestanddele te meng. Besprinkel vis met suurlemoensap en bedek met hardgekookte eier-bolaag.

GROATS & amp; sampioene (kasza z grzybami): Sny dun 1 pond gewaste en gedroogde vars portobello -sampioene in skywe. Braai in 'n groot braaipan 1 fyngekapte ui in 2-3 e botter of margarien tot sag en goudbruin. Voeg die sampioene by, gooi met 'n spatel om alles te bedek, voeg 3 T water by, bedek styf, verlaag die hitte en laat prut tot gaar (15 - 20 min.), Af en toe roer. Sout en peper. Vurkmengsel 2/3 k suurroom met 1 e meel, roer by sampioene en prut op lae hitte 2 - 3 min. Garneer met gekapte vars dille en/of pietersielie (opsioneel). Sit voor op gekookte bokwietgrate, gekookte aartappels, noedels of rys. Variasie: Hierdie gereg sal selfs lekkerder wees as dit gemaak word van 2 oz of meer rehidreerde en gekookte gedroogde Poolse bolete -sampioene.

POLS HONEY-SPICE KOEK (piernik): Meng 'n karige c suiker met 2 t gemmer, 1 t kaneel, 1/2 t peper, 1/2 naeltjies en 1/2 neutmuskaat of speserye (alle speserye) . Roer 4 effens geklitste eiers, 1/2 c melk, 1/4 c slaaiolie en 1 t koeksoda by. Laat 1 c heuning in kastrol kook, laat eenkant om effens af te koel en roer dan by die ander bestanddele saam met 4 c meel. Meng dit met die hand met 'n houtlepel vir ongeveer 10 minute, bedek dit dan met 'n lap en laat die deeg 1 uur rus. Plaas deeg, wat nie 'n hoogte van 2 duim mag oorskry nie, in liggies gesmeerde bakpanne en bak ongeveer 75 minute in voorverhitte oond van 325 ° C of tot die pitte wat in die middel geplaas is, skoon uitkom. Bedien soos dit is, bedek met suiker of met glasuur, soos verkies.

Kersfees-ryssoep (żurek wigilijny): Week 4-5 gedroogde Bolete-sampioene 'n paar uur of oornag in 2 k water en kook in dieselfde water tot sag. Sny of sny gekookte sampioene en voeg saam met groente -aftreksel by 3 c groente -aftreksel. Kook 2 - 3 blokkies aartappels daarin. As aartappels heeltemal gaar is, 1 c vloeibare rog suur (of#380ur) of na smaak, laat kook. en verwyder van die hitte. Vurkmengsel 1/2 - 3/4 c suurroom met 1 e meel tot glad en roer 1 k warm sop by die mengsel, 1 t op 'n slag, sodat suurroom nie stamp nie. Roer die suurroom-mengsel stadig by die sop en verhit dit 'n paar minute, maar moenie dit kook nie, terwyl aanhoudend geroer word. Geur met sout, peper en 'n paar knippies marjolein.

MUSHROOM GO Ł ĄBKI (go ł ą bki z grzybami): In 3 e botter, margarien of olie, soteer 12 oz vars wilde of in die winkel gekoopte portobello-sampioene (gewas en in blokkies gesny) met 2 gekapte uie. Kombineer met 3 - 3-1/2 k verkieslik effens gaar rys, gars of bokwietgrut, gekook met 1 blokkie sampioen. Voeg 1 rou eier by en meng tot bestanddele gemeng is. Sout en peper na smaak en (opsioneel) versier met 1 teelepel vars pietersielie. Smeer voorverlepte koolblare met mengsel, steek in sykant en rol soos gewoonlik op. Rangskik in meer as 2 lae in 'n braaipan of oondbak met 3 c groente -aftreksel en bak ten minste 2 uur in 'n voorverhitte 350 ° oond. Bedien met sampioen -sous (gemaak deur 3 c water, 1 sampioen -bouillonblokkie en 1 blik sampioensop na kook af te sit en te kook, roer 'n hopie T suurroom by).

WARSAW FRUIT CAKE (keks warszawski): Klits 5 eiers met 1-3/4 c suiker tot suurroom. Verroom 3/4 k botter met 1 t vanielje -uittreksel tot lig en donsig, klop dan 1/4 k melk en 1/2 t sout by. Sif 1-1/2 c meel met 2 t bakpoeier, voeg by bottermengsel en meng goed. Vou eiermengsel en nog 1-1/2 c meel by. In 1 mielieblom gevulde plastieksak, plaas 1 c gekapte pruimedante en vye, 1/2 c rosyne en 3/4 c gekapte okkerneute en skud om deeglik te bedek. Vou in deeg en meng om eweredig te versprei. Plaas deeg oor in goed gesmeerde broodvorm (e) met broodkrummels en bak dit in voorverhitte 350 sowat 50 minute.

HERRINGSLAAI (sa łatka śledziowa): Dreineer 8 oz pot gemarineerde haring en gooi uie en speserye weg. Sny haring in blokkies en plaas in slaaibak. Voeg 2 k koue, gekookte aartappels in blokkies, 2 geskilde appels, in blokkies gesny, 2 gekapte uie, 2 gekapte dille -piekels en 1 t. gekapte vars pietersielie. Gooi liggies by en vou sous in: vurkmengsel 1 ˝ c. mayonnaise met ˝ c. sour cream and 1- 2 T. brown prepared mustard. Chill at least 2 hrs before serving. Optional: for a gourmet twist add 1 heaping t. capers.

CHEESE & POTATO-FILLED PIEROGI (pierogi z kartoflami i serem., “ruskie”): For pierogi dough, sift 2 c. flour onto board, sprinkle with t salt, deposit whole egg and 1 T salad oil at center and blend ingredients. Add about c. water a little at a time, working the dough constantly to absorb it. Knead dough until smooth, roll it into a ball and let is rest beneath a warm inverted bowl 10 min. Meanwhile, prepare the filling: cook 1 lb potatoes in lightly salted water until tender. Dreineer en laat afkoel. Add lb crumbed farmer cheese and mash together with the potatoes until mixture is uniform. (If you like, you can whirl lb dried cottage cheese in food-processor to a fine powder and use it instead of the farmer cheese.) In 2 T oil lightly brown 2 chopped onions and add to mixture. Mix well and salt & pepper to taste. Roll out dough thin on floured board, cut into rounds with glass or biscuit-cutter, place a spoonful of filling at center of each round, fold in half, pinch edges together to seal. Cook in batches in a large pot of boiling salted water. Cooking time is roughly 10 min, but test one for doneness just to be sure. Serve with melted butter, sour cream or butter-fried bread crumbs (Polonaise topping). Note: If you can’t make them from scratch, use store-bought pierogi.

CRANBER RY JELLY DESSERT (kisiel żurawinowy): In pot combine 2 c raw cranberries, 2 cloves and 1 c water, bring to boil and cook until the skins of the cranberries pop. Discard cloves. With wooden pestle or spoon force cranberries through metal sieve (a plastic on e may melt!), using rubber spatula to scrape scrapings from bottom of sieve into a clean pot. Add 1 c sugar and a pinch of cinnamon (optional) and simmer until sugar dissolves. Dissolve 3 T + 1 t potato starch (or cornstarch) in 1 c cold water and add to cranberries. Simmer a few min, stirring constantly, and transfer to bowl, cover and let stand until cooled to room temp. Serve at room temp or chilled, topped with super-easy vanilla sauce: beat 2 T instant vanilla-pudding mix powder (more or less) with 3/4 c cold milk to get a nice, pourable sauce.

PICKLED HERRING, HOME-MADE (śledź marynowany domowy): Soak 1 to 1-1/2 lbs Matyjas* herring fillets (available at Polish delis) in cold water 2 hrs and drain well. In pot combine 13/4 c white vi negar, 3/4 c water, several peppercorns, bay leaf, an allspice grain or 2, 1 t mustard see and 1-3 T sugar. Bring to boil, reduce heat and simmer covered about 10 min. Set aside to cool to room temp. Cut the herring into bite-size pieces or larger, intersperse in jar with thinly sliced or chopped onion and drench with strained marinade. Seal and refrigerate 2-3 days before serving. Serve with rye bread & butter or hot boiled potatoes.

* Matyjas type herring are lightly salted and to not require a 24-48 hr soaking!

PICKLED HERRING, STORE-BOUGHT (śledź marynownay kupny): Simply buy an 8-oz jar of plain marinated herring (not in wine sauce and not creamed) and serve as is or in any of the herring recipes below. Any of the herring can be served either with hot boiled potatoes or with rye bread.

CREAMED HERRING (śledź w śmietanie): ): Soak 1 to 1-1/2 lbs Matyjas herring fillets in cold water 2 hrs and drain well. Cut into bite-size pieces and arrange in serving dish. Coarsely grate 2 peeled, tart apples, sprin kle with juice of 1/2 a lemon so apples do not turn dark. Chop 2 onions fine and mix with apples. Top herring with apple-onion mixture and drench with 1 c sour cream fork-blended with a little sugar, lemon juice, salt & pepper to taste. Optional: Garnish with a little chopped parsley.

HERRING IN OIL (śledź w oleju): Use the home-made pickled herring above or drain one or more jars of pickled herring, discarding onions and spices. Plunge herring into cold water for a min or so and drain well. Trans fer to jar, interspersing each layer of herring with a layer of chopped onions. Fill jar with salad oil and refrigerate several hrs or over night. Turn out onto lettuce-lined serving platter with only as much oil as clings to the herring. Top with fresh, fine-chopped onions.

MAZURIAN HERRING SALAD (sałatka śledziowa po mazursku): Soak 4 Maytjas herring fillets in cold water 2 hrs. Dry well and dice. Combine in bowl with 1 c drained (uncooked) sauerkraut, 3 med cold, cooked, diced potatoes, a chopped onion. Fork-blend 4 T salad oil with 1 T sharp brown mustard and season with a little sugar and pepper to taste. Pour over salad and toss well.

HERRING-VEGETABLE SALAD (sałatka śledziowo-jarzynowa): In salad bowl combine: 1 c diced, drained marinated herring or pre-soaked (for 2 hrs), dried and diced Matyjas herring, 2 chopped dill pickles, 2 chopped onions or 1 bunch chopped green onions, 2 apples, peeled, cored and diced, 1 c drained canned navy beans or pea-beans, 1 c drained canned peas & carrots, 2 c diced cooked potatoes, 1 green or red bell pepper, chopped, and (optional) 1 heaping T capers. Toss gently. Lace with sour cream-mayonnaise sauce: for 1 c fork-blend 1/2 c each sour cream and mayonnaise and season to taste with salt, pepper, lemon juice, brown mustard and (optional) confectioner’s sugar.

MIXED VEGETABLE SALAD (sałatka jarzynowa): Omit the herring from the above recipe for a plain vegetable salad.

EASY CLEAR BEETROOT SOUP (łatwy czysty czerwony barszcz): In pot combine 3 c beet juice (from canned beets), 2 c apple juice and 1/2 a mushroom cube dissolved in 1 c boiling water. Heat to boiling. Season with salt & pepper, a dash of garlic powder, a pinch of marjoram, 1 T dry red wine and a little lemon juice and (optional) sugar to get a balanced tangy, tart & sweet flavor. Diced the leftover canned beets and mix with horseradish to taste and a little lemon juice to prepare ćwikła, the ideal go-together with ham, kiełbasa and other meats served on Christmas Day.

EASIEST CLEAR BEETROOT BARSZCZ (najłatwiejszy czysty barszcz): The Polish deli, grocery of import shop near you may stock Polish brands (Hortex, Krakus) of heat-and-eat clear beetroot barszcz that comes in a carton like juice. It may be “doctored up” to taste with a little garlic powder, dry red wine, lemon juice or marjoram if desired.

SAVORY PIE TO GO WITH BARSZCZ (kulebiak do barszczu): An easy way to whip up this old favorite is to use store-bought refrigerator crescent-roll dough. After opening tube, unroll dough on floured board and with floured thumb press down to obliterate manufacturer's perforations. Run filling down center of dough-sheet and fold parallel sides over it to overlap. Pinch seam to seal. Also pinch together any other openings that appear in dough where perforations had been. Place seam-side-down on baking sheet, tuck ends under, brush with beaten egg and bake according to pkg directions or to a nice golden brown. Let cool at least 15 min at room temp before slicing and serving. For the filling, combine 1-1/2 c cooked rice, 5 chopped hard-cooked eggs, 2 chopped onions saut ed in 2 T butter or oil until lightly browned. Combine ingredients with 1 beaten uncooked egg 1 - 2 heaping T chopped dill and salt & pepper rather generously to taste.

BARSZCZ-ACCOMPANYING TURNOVERS/PASTIES (paszteciki do barszczu): Proceed as in savory pie recipe above, but after obliterating manufacturer's perforations with floured thumb, cut dough sheet into 8 small rectangles. Place filling on each, roll up, tuck ends under and bake on baking sheet as above.

EASY CLEAR MUSHROOM SOUP (czysta zupa grzybowa łatwa): Wash, dry and slice 5-6 smallish fresh portobello mushrooms and fry in 1 T butter until moisture evaporates and mushrooms begin to sizzle. Tersyde gestel. Dissolve 2 mushroom cubes in 6 c boiling water, add the fried mushrooms and simmer several min. Darken with 1/8 t Kitchen Bouquet and season to taste with a little pepper and lemon juice. Serve over cooked egg noodles. Garnish with chopped parsley if desired.

CLEAR MUSHROOM SOUP (czysta zupa grzybowa): Drench 2 oz dried bolete mushrooms with 2 c hot water and let stand 2 hrs, then cook in same water until tender. Remove mushrooms and use in the uszka recipe that follows.

LITTLE-EAR DUMPLINGS (uszka): Soak 1 slice French bread in c warm water until soggy. Chop and saut 1 coarsely-chopped onion in 2 T butter until tender and lightly browned. Run cooked recipes (from preceding recipe), onion and squeezed-out pre-soaked bread through food chopper or process briefly. Add c bread crumbs or more, stir in 1 egg white, add 1 t chopped parsley and/or dill, salt & pepper to taste and mix well. For the dough, sift 1 c flour onto bread-board, work in egg yolk and just enough water to bind ingredients into a dough. Knead until smooth, roll out very thin and cut into 1 ” squares. Place a little filling on each square, fold 2 opposite points together to form a triangle and pinch shut. Gently pull 2 ends of the triangle together into a ring and pinch them together. Cook in lightly-salted boiling water without crowding until uszka float up. Remove with slotted spoon and serve in clear beetroot soup.

MUSHROOM/CABBAGE-FILLED PASTIES (paszteciki z kapustą i grzybami): Place 2 c shredded cabbage in small pot, scald with boiling water and cook until tender. Drain in colander. In skille t brown 8 oz diced fresh white and/or portobello mushrooms with 2 chopped onions in 3 T oil until fully cooked and nicely browned. Chop mushrooms & onion and cooked cabbage in food-processor. Place mixture in sieve and force out excess moisture. If still too mushy, stir in 1 T or so bread crumbs. Salt & pepper to taste. Open pkg of refrigerator crescent-roll dough. Obliterate manufacturer’s perforations by pressing down on them with floured thumb. Cut into 2” or larger squares, spread each with a little mushroom filling and roll up jelly-roll fashion, pinching ends shut and tucking underneath. Bake according to package directions and serve hot as a hand-held accompaniment to the clear beetroot soup.

FRIED BATTERED MUSHROOMS (grzyby smażone w cieście): Soak 8-12 dried Bolete mushroom caps in water several hrs, and cook in same water until tender. Transfer cooked caps to paper towel and cover with another sheet to dry thoroughly. (Note: Add leftover mushroom water to sauerkraut dishes or savory soups.) Beat together 1 c flour, 1 c milk (or 1/2 c milk and 1/2 c water), 1 egg and 1/2 salt to form a smooth batter. Dredge mushroom caps in flour, shaking off excess, dip in batter and fry on both sides in hot oil to a nice golden brown. Drain on paper towel before serving.

ŻUREK WIGILIJNY (ryemeal-mushroom soup): Wash, slice or dice and fry 1/4 fresh Portobello mushrooms and 1 chopped onions in 3 T butter until tender In pot combine 5 c water, 1 c liquid rye sour (żur is available at Polish delis*) and 1 mushroom cube. Bring to boil, reduce heat and simmer several min. Add mushrooms and cook a while longer. Season to taste with salt, pepper and marjoram. 1 - 1-1/2 c peeled diced potatoes may be cooked in soup until tender. Thicken with 1/2 sour cream fork-blended with a heaped T flour. *If you cannot get żur liquid, sour your soup with 3-4 pinches citric acid crystals, 1 T vinegar or lemon juice and add an extra c water.

POLISH FISH CHOWDER (zupa rybna): Clean and behead ˝ - 1 lb small panfish (perch, bluegills, chubs, crappies, bullheads) or use 1 or 2 heads (with eyes and gills removed) of a larger fish (carp, pike, walleye, whitefish, e tc.). Rinse well and place in pot, add 6-8 c water and 1 t salt and cook 1 hr. Dreineer. If using panfish, force them through a sieve into stock. If using large fish, remove all meat from heads and return to stock. To stock add 2 sliced carrots, 1/2 a small celeriac (or 1 stalk celery) diced, 1 small sliced parsley root, 2 quartered onions, and 2 peeled diced potatoes, 1 bay leaf, 6 peppercorns and 2 grains allspice and cook until vegetables are tender. Remove soup from flame. Fork-blend 3/4 c sour cream with 2 T flour and 1 T vinegar and gradually stir into soup. Simmer several min longer. Salt & pepper to taste and add 2 - 3 gratings nutmeg. Garnish with a heaping T fresh or frozen finely chopped dill. FRIED FISH (ryba smażona): Carp and pike are the traditional Wigilia fishes but any fresh-water species (esp. walleye, perch, trout, bass, catfish, etc.) will do. Slice larger, cleaned (gutted, scaled, beheaded and fin-trimmed) fish into 1 to 1-1/2” steaks. Smaller panfish may be left whole. Intersperse with onion and lemon slices, salt well, sprinkle with lemon juice and refrigerate covered overnight or at least 2 hrs. Rinse and pat dry fish (discard onion and lemon slices.) Season fish with pepper and paprika, dredge in flour, shaking off excess, and fry in hot oil to a nice golden brown on both sides. Variation: After dredging in flour, dip in beaten egg, roll in plain bread crumbs and fry in hot oil 1/2-inch deep to a nice golden-brown on both sides. When fully cooked, drain on paper towel and serve immediately.

SAUERKRAUT & PRUNES (kapusta ze śliwkami): Drain, reserving juice, from 33 oz jar of imported Polish sauerkraut, rinse lightly, drain again, chop coarsely and place in pot with 8 oz chopped, pitted prunes. Add 2 c water, 1/2 a mushro om bouillon cube and 1 bayleaf, bring to boil, reduce heat to med for 15 min, then reduce to low, cover and simmer until tender, stirring occasionally (1 hr or more). Brown a large chopped onion in 2 T oil, add 1 c liquid from sauerkraut pot, cool slightly and in it dissolve 1 heaped T flour. Stir mixture into sauerkraut and simmer a while longer. Season with pepper and 1 t or so liquid Maggi seasoning. Serve with fried fish.

SAUERKRAUT SALAD (sur wka z kwaszonej kapusty): Drain and rinse 1 pt (preferably imported Polish) sauerkraut, press out moisture and chop. Place in salad bowl and tear apart so it doesn’t stick together. Add 1 chopped onion, 1 finely grated carrot and 1 finely diced, peeled apple. Season with pepper and sugar, drizzle with salad oil and toss. Garnish with chopped chives. Excellent with fried fish Optional: Salad may also be seasoned with a sprinkling of caraway seeds.

FRIED FISH FILLETS (smażone filety rybne): Using fillets is a more convenient and less messy than bone-in fish. Whole f resh-water fillets are preferred, but the pressed, frozen, ocean-fish squares are also OK. Marinate fillets in salt, lemon and onions as above, pat dry, dip in egg wash, roll in bread crumb-flour mixture and fry in hot oil to a nice golden brown on both side. Drain on absorbent paper and serve immediate with horseradish sauce (below).

HORSERADISH SAUCE FOR FRIED FISH (son chrzanowy do smażonej ryby): Fork-blend 1/3 c each: sour cream, mayonnaise and prepared (non-creamed) horseradish). Season with salt, wh ite pepper, lemon juice and a little confectioner’s sugar to taste. Serve cold in sauce bowl.

POACHED FISH (ryba z wody): Delicate and delicious poached fish is recommended for weight-watchers and those who must avoid hard-to-digest fried foods. To 4 c vegetable stock (home-made or bouillon cube) add 2 T vinegar and (optional) 1/4 c dry white wine. Bring to boil and in it cook 2-1/2 lbs portion-sized fish (1 fish per person – whole perch or rainbow trout with heads and tails intact are especially good)) until done: app. 20 min. The stock should cover the fish during poaching. Carefully remove cooked fish with slotted spoon to platter. Pour off water that collects on platter. Drizzle with melted butter and lemon juice and garnish with chopped dill. Note: If poaching fillets, reduce cooking time.

POACHED FISH POLONAISE (ryba z wody po polsku): Prepare poached fish as above. While it cooks, melt 3 T butter in sauce pan, add 3-5 chopped hard-cooked eggs, toss to coat evenly with melted butter, salt & pepper and garnish with chopped dill. Do not fry – only heat through and garnish portions of poached fish with egg topping.

CHRISTMAS EVE CABBAGE ROLLS (gołąbki wigilijne): Core cabbage and wilt cabbage leaves in boiling water cored-side-down, remove wilted leaves and set aside to dry. Chop and fry 8-16 oz fresh Portobello mushrooms and 2 onions in 3-4 T butter until tender and combine with 3 c slightly undercooked groats (buckwheat, barley, millet) or rice. Stir in 1 egg, salt & pepper generously and add a heaping T fresh, finely chopped dill and/or parsley. Form gołąbki and place snugly in no more than 2 layers in roasting pan or casserole. Drench with 2 mushroom cubes dissolved in 4 c hot water and bake covered at 350 2 hrs or more. Combine pan drippings with a heaping T flour dissolved in milk to make a sauce.

SAUERKRAUT & MUSHROOMS (kapusta z grzybami): Drain, rinse, re-drain and cook a (preferably Polish imported) 1-liter jar of sauerkraut and chop coarsely. Place in pot, scald with boiling water to cover, add 1 mushroom cube, 1 bay leaf and cook 1 hr or until it looses its crunch. In 3 T hot oil fry 8 - 12 oz fresh diced Portobello mushrooms and 1 large diced onion, stirring frequently until liquid evaporates and mushrooms begin to sizzle. Sprinkle with 1 heaping T flour, add several T sauerkraut liquid and simmer briefly. Stir into sauerkraut and simmer on stove-top or bake in 350 1 hr. Season to taste with salt, pepper, a little ground caraway and/or marjoram and a 1-2 t sugar. Simmer a while longer.

SAUERKRAUT & PEAS (kapusta z grochem): Proceed as in kapusta z grzybami (above), but use only 1/2 the amt of mushrooms. When adding mushroom-onion mixture to sauerkraut, add 1 c drained, canned chickpeas, stir and simmer another hr on stove-top or in oven.

SAUERKR AUT & NOODLE SQUARES (kapusta z łazankami): Prepare sauerkraut as in preceding recipe but omit chickpeas or beans. Cook a pkg of lasagna longer than directions on package indicate, so it is no longer “al dente” (rubbery), but fully cooked. Drain, rinse un der cold running water in colander, drip dry and cut into squares. Combine with the hot sauerkraut and serve.

BUCKWHEAT GROATS (kasza gryczana): For 3 cups, bring 2 c water containing 2 t salt and 1 T oil or butter to boil. Rinse and drain well 1 c (white, med. brown or darker brown) buckwheat groats. Add to boiling water a little at a time so boiling does not cease. Stir, reduce heat, cover and pop into 325 oven for at least 30 min.

BUCKWHEAT GROATS WITH MUSHROOMS (kasza gryczana z grzybami): In 3 T butter saut 12 - 16 oz fresh diced portobello mushrooms and 1 large diced onion, stirring frequently. When moisture evaporates and mushrooms begin to sizzle stir in 2 c milk in which 1 mushroom bouillon cube and 1 heaped T flour have been dissolved. Stir and simmer into a smooth sauce, stirring in a heaping T sour cream. Season with salt & pepper and (optional) garnish with a little fresh chopped dill and/or parsley. Serve over hot buckwheat groats.

BEANS & PRUNES (fasola ze śliwkami): Cover 10 - 15 diced pitted prunes with warm water and let stand 30 min. In 2 T butter saut 1 chopped onion until tender and lightly browned. Cook prunes in the water they were soaked 20 min, adding a little more water if all of it was absorbed. Add the onions, 2 T vinegar and season with salt, pepper and marjoram. Pour over about 1 qt Prepare the beans as directed in previous recipe. Pour hot stewed-prune mixture over 1 qt or so heated, drained, canned beans (navy, great northern, pea-beans, lima).

Sift 3 c flour onto bread-board, sprinkle with ˝ t salt and 1-2 T salad oil, deposit 1 egg in the “crater” and pour about 1 c hot water over flour, bringing flour tow ards center with flat of large knife. Continue mixing by hand until uniform and knead until dough is smooth, elastic and dotted with air holes. Cover with warm bowl and allow to rest 30 min. Divide in two (keeping the temporarily unused half under bowl) and roll out thin. Cut into rounds with drinking glass or pastry-cutter, place a spoonful of filling on one side of circle, fold other side over and crimp to seal. Transfer to large pot of lightly salted boiling water. When boiling resumes, reduce heat to a gentle, rolling boil and cover. When pierogi float up, remove with slotted spoon to colander drip-dry. Combine and roll out dough scraps and repeat process if there is some filling left over.

PIEROGI FILLINGS (nadzienia pierogowe):

CHEESE & POTATO (z serem i kartoflami, “ruskie”): Cook 1-1/4 lb peeled potatoes in boiling salted water until tender, drain, mash and set aside to cool. To potatoes add 3/4 lb farmer cheese or dry cottage cheese, mashed in with potato-masher or processed to a ground-like consistency in processor, 2 med. finely chopped onions saut ed in 2 T oil until tender and lightly browned. Mix ingredients well and season with salt & pepper.

FARMER CHEESE (pierogi z serem): Combine 1 lb farmer cheese or dry cottage cheese, pulverized to a powder in food-processor, 1/4 t salt, 1 t sugar and 1 raw egg yolk into a smooth filling. Variation: Those that prefer sweet cheese pierogi may add 2 - 3 T sugar and (optional) 1/4 t vanilla extract. 1/4 - 1/3 c plumped raisins and/or 1/4 t grated lemon zest may also be added.

POTATO & ONION (pierogi z kartoflami): Cook 6-7 med potatoes until tender, drain well, steaming off moisture, and mash thoroughly or run through ricer. Lightly brown 2-3 onions chopped fine in 3 T butter or oil. Add fried mixture to potatoes, stir in 1 egg and (optional) 1 T bread crumbs. Salt & pepper to taste.

SAUERKRAUT & MUSHROOM (z kapustą i grzybami): Rehydrate, cook and chop 1 oz dried mushrooms. Drain, rinse and re-drain 1 qt sauerkraut and cook in water to cover containing 1 m ushroom cube covered 30 min. Uncover and allow liquid to steam away. Transfer to colander and when cool enough to handle chop. Return sauerkraut to pot, add cooked mushrooms & liquid and 1 chopped, butter browned onion and simmer covered about 20. Drain in colander pressing out all moisture. Salt & pepper to taste.

CABBAGE & MUSHROOM (ze słodką kapustą): Core, and shred 1-3/4 lb cabbage, place in pot cover with water add 1 mushroom bouillon cube and cook 30 min from the time it comes to a boil. Drain in colander and press out moisture. Brown 1-2 chopped onion in 3 T butter or oil. Combine with cabbage and simmer 15 min, stirring to allow moisture to evaporate. Drain and press out moisture. Add 1 T bread crumbs and salt & pepper to taste. 6-8 oz fir4ed fresh mushrooms or 1 oz cooked rehydrated dried mushrooms may be added.

MUSHROOM (z grzybami): Soak 1 slice crumbled-up stale French or Vienna bread or a small roll in 1/2 c milk. Wash and slice 1 lb fresh portobello or white mushrooms (or some of each), and cook with 1-2 onions finely chopped onions in 3 T butter or oil until moisture evaporates. Grind of process mushrooms, onions and soaked bread, add 1/4 c bread crumbs, 1 small egg and mix well. Salt & pepper to taste and (optional) garnish with 1 T chopped fresh dill and/or parsley.

GROAT & CHEESE (z kaszą i serem): Combine 3 c cooked buckwheat groats with 2 c mashed farmer cheese and 2 small chopped onions saut ed in 3 T butter, margarine or oil. Mix well to get a uniform consistency. Stir in 1 small egg and salt & pepper to taste. Optional: Season with a pinch or two of ground dried mint leaves.

KLUSKI Z MAKIEM (noodles & poppyseed) Cook 1 lb pkg of wide or medium-wide egg noodles according to directions or until tender. Dot hot, freshly-drained noodles with a little butter and stir in 1 c ready-to-use poppyseed pastry filling. If store-bought filling does not contain raisins, add 1/2 c plumped raisins and toss gently to distribute evenly. May be served warm, room temp or chilled.

KUTIA (grain, honey & poppyseed pudding): Soak wheat 1 c bulgur wheat in about 2 c hot water 30 minutes. Bring to a boil and cook covered until tender. Mix in 1/2 c poppy seeds. Bring 1 c honey and 2 c water to gentle boil, reduce heat and simmer on low 20 min. When cool, stir into wheat & poppyseed mixture. May be served with cold coffee cream. Optional: 1/2 t vanilla extract, 1/4 - 1/2 c. ground or chopped almonds or walnuts and/or 1/2 c plumped raisins may be added. Note: Instead of wheat, kutia can be made with cooked barley or rice.

GROATS & FRUIT (kasza z owocami): An old sweet dish of Wigilia is cooked rice, barley, buckwheat or millet groats (kasza jaglana) topped with fruit. The cooked grain is placed in a serving bowl and topped with: stewed-fruit compote (below), preserves, powidła (Polish plum butter), jam, canned pie filling, etc. There is no set recipe, so use your judgment as to how much topping you like on your rice or groats. The hot grain can be dotted with butter and sprinkled with a pinch of cinnamon before the fruit topping is added.

BAKED RICE & APPLES (ryż zapiekany z jabłkami): Place 4-5 c cooked rice (preferably cooked in milk or half water, half milk) in well-buttered casserole. Top with 2 c canned a pple-pie filling, dot with butter and bake covered 45 min at 350 . Naturally, you can stew your own diced apples with sugar to taste and a pinch of cinnamon until tender. Raisins may also be added.

NOODLES & FRUIT (kluski z owocami): Cook 1 pkg egg noodle s according to pkg directions or slightly longer, drain well, dot with butter and drench with compote (below), preserves, canned pie filling, powidła or jam of choice.

CHRISTMAS EVE COMPOTE (kompot wigilijny): Soak 1 c pitted prunes, 1 c mixed dried fruit 1/2 c raisins and 1/2 c diced dried figs in hot water to cover 1 hr. Add a little more water if all has been absorbed and cook on low heat about 15 min from the time mixture boils. Switch off heat and let stand covered until cooled to room temp. Perk up the flavor with a little lemon juice. Note: 1/2 c sugar may be added to compote during cooking. Serve as a stewed-fruit dessert or dilute with 1-2 parts pre-boiled water for a beverage.

STEWED PRUNES, FIGS & RAISINS (kompot z suszonych śliwek, fig i rodzynk w): In bowl combine 1 c whole pitted prunes, c chopped figs and c raisins. Scald with boiling water to cover and let stand 1 hr. Add 1 thinly sliced, peeled lemon with seeds remove d and cook 15 min, adding a little more water if all has been absorbed. Serve chilled in dessert dishes.

POLISH PANCAKES: (racuszki): Use American-style plain or buckwheat pancake mix for this recipe and prepare according to instructions on pkg, but use buttermilk instead of milk. Stir 1/2 t baking soda and 1/2 t vanilla into batter but add no oil. Into large skillet pour oil to a depth of 1/4” and heat until fairly hot. Spoon batter into hot oil and fry roughly 3” pancakes to a nice golden-brown on both sides. Drain on absorbent paper and serve at once dusted with confectioner’s sugar or drenched with any of the fruit toppings indicated in noodles & fruit above.

OAT PUDDING (kisiel owsiany): Scald 2 c oat flour (you can make your own by processing rolled oats to a powder) with 4 c boiling water, stir and set aside in warm place overnight. Next day, add 1 c warm water and stir well. Strain through sieve, pressing out as much liquid as possible. Discard content of sieve and cook liquid 20-30 min on low heat, stirring frequently. Transfer to bowl and, when cooled to room temp, refrigerate. Serve with fruit syrups or preserves of choice. CRANBERRY GEL (kisiel żurawinowy): Rinse 16 oz fresh cranberries under running water, place in pot with 1 c water, a small piece of cinnamon bark and 1-2 cloves, bring to boil, reduce heat and cook several min. Discard spices and process cranberries, then force through sieve. Add 7 T sugar and cook on low, stirring frequently, 10 min. Remove from heat to cool slightly. dissolve 5 T potato starch (or cornstarch) in 1 c ice-cold water and stir into cranberry mixture. Cook several min longer. Set aside to set. Serve warm or cold with coffee cream.

COUNTRY-STYLE FRUIT CAKE (keks wiejski): Beat 5 whole eggs and 5 yolks with 1 slightly heaped c sugar until fluffy. Combine 1-3/4 c flour with 1 level T baking powder and stir into egg mixture, beating until smooth. Stir in 1/4 c melted butter. Rinse 1 c raisins and 1 c chopped prunes, drain, shake in plastic bag to coat with flour and stir into dough. Add 3 T finely chopped candied orange rind. Mix gently to evenly distribute fruit. Transfer to well-greased narrow loaf pan(s) and bake in preheated 375 oven about 1 hr. After it cools, serve as is, or dust with confectioner’s sugar or glaze with icing.

POPPYSEED ROLL (makowiec/ strucla z makiem): Sift 3 c flour onto bread board and cut in 1/3 lb butter chopping to achieve a groat-like consistency. Add 2 eggs and 3 yolks, lightly beaten, 1/2 c sour cream, 1 scant c confectioner’s sugar, 1 t grated lemon zest, 1 t vanilla and 1 cake yeast mashed with 1 T sugar. Quickly work ingredients into a dough, adding a little sour cream if it is too stiff to handle. Divide in two and roll each half out into a roughly 10” x 14” rectangle. Spread each rectangle with ready-to-use poppyseed pastry filling, leaving a 3/4” margin round the edges, and roll up jelly-roll fashion. Transfer to baking pan, cover with cloth and leave in warm place to rise. Bake in preheated 390 oven 40-50 min. Dust with confectioner’s sugar or glaze with white icing. Optional: Before it sets, soft icing may be sprinkled with whole poppyseeds, chopped candied orange peel, raisins, slivered almonds or chopped walnuts.

HONEY-SPICE CAKE/GINGERBREAD (piernik): Heat 2 c honey over small flame, stir in 1/2 c butter or margarine and 1-2 T honey-spice-cake seasoning (“przyprawa do piernik w” – available at Polish imports shops and delis you can also make your own by combining equal parts ground cloves, cinnamon, ginger and pepper). Separately, beat 6 eggs with 1 c sugar, stirring in slightly cooled honey mixture. Beating constantly, gradually sift in 4 c cake flour mixed with 1 T baking soda, and continue beating until fully blended and smooth. Optional: stir in 1 c chopped walnuts. Transfer batter to narrow loaf pans and bake in preheated 340 about 70 min. When cool, remove from tins. Slice in half lengthwise, spread bottom half with powidła (Polish plum butter), replace top half and glaze with white or chocolate icing.

POPPYSEED COOKIES (ciasteczka z makiem): Work 2 c flour, 1/3 honey, 1/3 c sugar, 1/3 butter, 1/3 c poppyseeds, 4 whole eggs and a pinch of salt into a uniform dough. Roll out thin, cut into circles, stars, crescents, etc. with pastry cutter, arrange on greased baking sheet, puncture each cookie with fork in several places and bake in 360 oven 15-20 min. Decorate with icing after they cool off, if desired.


Candlelight Processional

UPDATE: The Candlelight Processional will not take place in 2020. We are keeping information from previous years below for your future planning reference.

Walt Disney World’s Epcot has always been a beloved destination for guests visiting during the Holiday Season. The Candlelight Processional is an endearing, traditional way to celebrate the Christmas Story.

Epcot’s Candlelight Processional

A celebrity narrator shares the Christmas story accompanied by a 50-piece orchestra and choir (composed of a Disney Cast Member choir along with an ever-changing group of guest choirs from around the country). Three performances take place each night at 5:00, 6:45, and 8:15 pm.

Candlelight Processional Dining Packages allow guests to pair breakfast, lunch, or dinner at a participating Epcot or Resort area restaurant and enjoy reserved seating for the popular production.

Visit our Candlelight Processional Page to see the list of this year’s celebrity narrators along with restaurants and prices for the Dining Packages.


Traditional German Main Dishes

    German food recipes are always warm and comforting, and this slow cooker soup recipe is no exception. There are three reasons why this meatloaf recipe is "crazy." It's crazy easy to make, crazy delicious and includes a crazy ingredient: applesauce! If you love traditional German food, you're going to flip for German Stuffed Rolls. The filling is a combination of ground beef, cabbage, and onion, and it's put inside a fluffy homemade dinner roll for the perfect meal. Made with ground beef, veggies, and macaroni, this ground beef goulash is one hearty dinner. It will be ready in just over 30 minutes, so you can make this great dinner during the week. "Sauerbraten, also known as German Pot Roast, is a traditional dish of this European country. It's usually served on various holidays, such as Christmas but can be enjoyed any day." This recipe is a version of the classic German Sauerbraten with Spaetzle noodles. However, it has a little twist. The gravy on top of the beef is actually made with ginger snaps to lend it a surprisingly sweet and spicy flavor.

Pick and choose for a Rosh Hashana Menu.

Other Jewish Holiday Main Course Options:

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Tips to make the best red wine braised short ribs:

  • If you want to make a short rib recipe slow cooker friendly, you can follow all of the directions here, but instead of cooking on the oven, add your red wine braised short ribs slow cooker. Cook on LOW for 8-10 hours.
  • If you prefer braised short ribs without wine, you can create a sauce with beef broth or homemade slow cooker bone broth. You can also dilute the wine with water if you still want to cook with the wine but want to taste the flavors less.
  • If you want to make ahead, first prepare your short ribs as directed above. Allow to cool slightly and then place in the refrigerator overnight. The next day, scrape off any solidified fat that may rise to the surface. Bring the gravy and short ribs to a boil, reduce heat to a simmer and cook for 10-15 minutes, until heated through.

Medieval Menus

The subject of menus is not something that historians tend to focus on. Indeed, whilst the splendour of a medieval banquet is depicted in many history books, the actual menus themselves make for great research and reading. They had to be specially prepared of course and usually only for a grand occasion such as a feast in a medieval castle.

It is generally believed that an enormous amount of care and time was devoted to the preparation of banquet menus. This was because the food was usually served for the rich and important people of the time, often keen to impress their guests with a wonderful ‘showpiece’ of food and wine. Banquets held for kings and members of royal families were particularly extravagant and lavish.

Most medieval banquets had 3 or 4 courses with an interlude of entertainment or music in between each course. The greatest of banquets such as would be fit for a king or member of a royal family would often have up to 7 courses.

Banquet Recipes

A reliable, tried and tested collection of recipes was a must-have for any medieval cook, especially if the food was required for a grand medieval banquet. In a medieval castle, where most great banquets were held in the Great Hall, the resident head cook needed to know how to cook just about anything. From soup to meat recipes, elaborate pie baking to incredible desserts, the cook’s recipes were, without doubt, the key factor in the success of a medieval banquet menu. Typically, such a menu comprised of several courses:

  • Starter : Some kind of pottage
  • 2nd course : An array of medieval meat and fish dishes such as venison, wild boar, salmon and pike
  • Main course : Exotic presentations of unusual birds such as swans and peacocks
  • Dessert : Savory and sweet tarts and pastries. Medieval desserts were surprisingly varied.
    NOTE: Ice cream was not a medieval dessert, so I created this medieval ice cream recipe for anyone wanting to stage a 21st century medieval banquet!
  • Final course: Candied fruit and cheese

Medieval ice cream for the 21st century

Lavish Banquet Menus

The most lavish medieval banquets were on a scale that it is hard to relate to. There is an incredible description written by Legrand d’Aussy, an acknowledged historian of French cookery. He describes a magnificent feast given in 1455 by the Count of Anjou, third son of King Louis II of Sicily. What follows is a summary of the items he claims were on that menu from 1455 (the year that saw the start of The Wars Of The Roses):

Course 1
a civet of hare
a quarter of stag which had been a night in salt (more about salting meat)
a stuffed chicken
a loin of veal

A medieval banquet required the salting of meat

Course 2
dishes covered with a German sauce, gilt sugar plums and pomegranate seeds
2 enormous pies, each one surmounted with small pies to represent a crown. NOTE: the crusts were silvered all round and gilt at the top and each pie contained a whole roe deer, a gosling, 3 capons, 6 chickens, 10 pigeons, 1 rabbit plus stuffing made from minced loin of veal, 2 lbs of fat, 26 hard boiled eggs covered with saffron and flavoured with cloves

Saffron – a common spice in medieval recipes

Courses 3, 4 & 5
a roe deer, a pig, a sturgeon cooked in parsley and vinegar and covered with powdered ginger
a kid goat, 2 goslings, 12 chickens, 12 pigeons, 6 rabbits, 2 herons, 1 levert, 1 fat capon stuffed
4 chickens covered with egg yolks and sprinkled with spice, a wild boar, wafers
a jelly, part white and part red, representing the crests of the honoured guests
cream covered with fennel seeds and preserved in sugar
a white cream, cheese in slices and strawberries
plums stewed in rose-water

Parsley was added to meat dishes

Plums were a popular medieval dessert

Course 6
wines in vogue at the time
preserves consisting of fruits and sweet pastries

If only someone had committed that menu to paper and it was still around today. Now that would be a menu to beat all banquet menus!


Kyk die video: Vakansie (Januarie 2022).