Armenian Borsch Emointhekitchen
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Bigos is an Eastern European stew that has many adaptations; some versions incorporate rice and/or a variety of vegetables and meats, so you can use whatever you have on hand. This version is a Polish hunter’s stew that features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.
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Kishka is a traditional Eastern European sausage. Like other types of sausage, several recipes from across the region exist, and the only way to find out which you like best is to taste a lot of them. You can cook it on the stove top, but cooking it in the oven is less messy and more convenient. ...
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“Dobrou chuť!“ is a phrase you could typically overhear when passing a table of hungry Czechs, seated and ready to dip into their heaped plates of various
Placek (plah-sek) in Polish just means cake, but placek around Buffalo (and probably other cities with a high Polish population) refers to a sweet yeast bread topped with sugary crumble, with or without golden raisins served on Easter. It seems like paczki have found their way around the blog world fairly easily (I assume because everyone has an obsession with doughnuts and things cooked in hot oil), but you hardly see placek, which is a shame! Placek dough is a unique combination of a fermented yeast sponge (warm milk, yeast, a bit of sugar and flour) combined with a creamed butter, sugar, flour and egg mixture. Even though I've made so many other bread recipes over the years, the smell of yeast still reminds me of placek - every year when my mom would bring out the biggest bowl in the kitchen, I knew it was time to make Easter placek. Although the representation of yeast breads on this blog isn't much, I love working with yeast a great deal, but the problem with bread is that it makes quite a bit and stales quickly. Around holidays this seems to be an easier issue to tackle since more people are around to eat things. I know Easter isn't for a couple of weeks, but I think yeast breads can seem daunting to people so it might be easier to spread the workload over a few days. This bread can also be wrapped well and frozen, then taken out as necessary for eating and giving away, meaning it can be made ahead of time! Placek is the kind of bread that begs to be spread with butter - it's not like a moist sour cream coffee cake. It has a drier crumb, making it an even better partner to coffee or tea. Traditionally, my mom always added sliced almonds to the crumb topping and golden raisins to the bread dough but I've also seen recipes without them. Either way, I'm proud to present this placek recipe - a true family tradition I can't imagine an Easter morning without! Easter Placek Sponge: 2 cups milk, around 105 degrees to 115 degrees F. 2 packages active dry yeast, or 5 teaspoons 1 1/2 tablespoons granulated sugar 2 cups of flour In a large bowl, dissolve the yeast in the warm milk with the sugar and let stand until foamy, about 10 to 15 minutes. Stir in the flour, then cover the bowl and let the sponge rise until doubled in size, 30 minutes to an hour. Dough: 1 cup (2 sticks) unsalted butter, at room temperature 2 cups granulated sugar 6 large eggs, at room temperature 1 teaspoon salt Dash of ground nutmeg Zest of one orange or lemon 4 cups all-purpose flour 1 to 1 1/2 cups golden raisins In a mixing bowl, cream together the butter and sugar, then add the eggs in one at a time and beat until fluffy. Add in the salt, nutmeg, zest and 2 cups of flour, then beat well. When the sponge has risen, add that to the creamed mixture along with the last 2 cups of flour and the golden raisins, then knead or use the dough hook on a mixer for 5 minutes, until you have a very smooth, elastic, sticky dough. Using greased hands, place the dough into a large greased or buttered bowl. Cover the bowl and let the dough rise until doubled in size, an hour to 2 1/2 hours. You can also refrigerate the dough at this point up to 3 days. When you're ready to shape the loaves, let the dough come to room temperature first. Crumble topping: 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 2 cups all-purpose flour 1 to 2 cups sliced almonds Cut the butter into the sugar and flour until it's fully mixed in and crumbly, then stir in the almonds. When the dough has risen, use greased or wet hands to remove portions of it and divide it among 4 greased 9x5" loaf pans (or mini loaf and cake pans, as I like to do. My mom tended to do 1 9x5" and 2 9" cake pans, it doesn't really matter, use what works for you!) Divide the crumb mixture over the loaves, pressing in lightly (you will almost definitely have some left over, I always do and you can see how much I use.) Cover the pans, then let the dough rise until doubled or until they're almost risen to the top. Preheat the oven to 325 degrees F. and when the loaves have risen, bake for 30 to 45 minutes, until golden brown on top. Let them cool on wire racks, then invert them and cool completely before wrapping and freezing or keeping airtight at room temperature. I won't lie and say there's an easy way to get these out of the pan without all of the crumbs coming off, but that's why the crumb recipe makes so much! Enjoy sliced and slathered with butter :)
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There must be dozens recipes out there, all made by their grandmother's and mother's, who were Polish,Ukranian, Hungarian, Russian or from others who have some other Eastern European background, but I decided I would add mine which my grandfather, from Rumania, used to make with me in our home in Cuba. My father would just melt when I made this and we served it with brisket and gravy, not that the dish needed anything else. In spite of what the directions may seem this is a quickie noodle dish. UPDATE: 12/27/07 just made this again and I used microwaveable(sp) turkey bacon(special request)and I used crushed red pepper flakes and it was great! We enjoyed it so much and I still would like more since I am only allowed a bite!!! "UP-UPDATE" 04/18/09 - have corrected the tiny grammatical error, thanks for the tip! ;)
Known everywhere—except in Hungary—as goulash, this stew is made with a generous amount of paprika and cook down until the meat is fork-tender.
If you ask a Polish, Russian, Ukrainian, or other Eastern European kompot maker what goes into his or her recipe, the answer might vary by region, time of year, and cook. Whether made from fresh cherries or dried apricots, what these fruit punches do have in common is that they’re delightfully refreshing and sweet. Not to be confused with the dessert called compote, kompot is a non-alcoholic drink made from fruit simmered with water and sugar.
White Borscht is a tasty Polish Easter soup that is full of ingredients carrying religious symbolism.
This Serbian coleslaw recipe is made with vinegar and oil instead of sour cream or mayonnaise. Let it sit for several hours or overnight before serving.
Here is how to make Croatian Kremšnite. This recipe has a crispy pastry and soft custard.
Instant Pot Hungarian goulash features tender beef cooked with all the flavors of the classic dish. Unlike traditional versions that take all day, the Instant Pot lets this version come together in less than 90 minutes so you can enjoy it anytime!
Wuzetka, is a traditional Polish dessert.
Haluski, a mix of noodles, cabbage, and sometimes onions or bacon, is a staple in Pennsylvania and Ohio immigrant communities, church fish fries, and one restaurant favored by Guy Fieri.
This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings
The Polish plum cake recipe is very popular during plum season because it is very easy to make and is really delicious!
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Nut rolls exist in every Eastern European culture; they are a yeast dough usually filled with walnuts and go by several different names.
"Potato pancakes are a national food in many Eastern European countries. There are numerous ways to make them: you can stuff pancakes with meat, cabbage, or other veggies. However, the most traditional are the ones made simply with potatoes."
Holiday entertaining is easier and less stressful if you put a few make-ahead recipes on your menu. Our stellar collection of make-ahead holiday dishes includes casseroles, festive entrées, classic sides (including mashed potatoes), appetizers, and irresistible desserts.
