H is for Haluski

This traditional Polish Dish is fantastic as a Meatless meal or as part of a buffet.  It can be used as a side dish, but is hearty enough to be the main course for non-meat-eaters.

H is for Haluski......

Pączki na Parze (Polish Steamed Donuts) #BreadBakers

These sweet little desserts are called Pączki because I filled them with jam.  You can also use the same recipes, sans filling and topping, to make savory dumplings, called Kluski na Parze. Parze means steamed.

The Bread Bakers are steaming today.......

Pierogi Lasagna #SundayFunday

 Layers of pasta, mashed potatoes, caramelized onions and cheese.  Polish Lasagna anyone?

The Sunday Funday Bloggers are sharing Creative Lasagna Recipes today.......

Polish Potato Bread, A Book Review and the Weekly Menu

This loaf of bread made with russet potatoes is hearty and delicious.  It is a moist dough so it needs to be baked in a loaf pan as opposed to being shaped and baked on it's own. 

I was inspired to make this bread after reading The Things We Cannot Say by Kelly Rimmer.......

Ogórki Kiszone inspired by The Pickle Recipe and the Weekly Menu #FoodnFlix

These Polish Dills are fermented rather than pickled.  Pickling means putting food into an acidic brine.  Fermenting gives you that sour flavor without any added acid.  You simply place the food into a brine with some spices and let it work it's magic.

This is the method used to make the pickles in our FoodnFlix selection this month........

Mom Klik's Breaded Pork Chops #BakingBloggers

Bone in Pork Loin Chops, dredged in seasoned flour, an egg wash and bread crumbs and baked in a little liquid until fork tender.  This is a traditional Polish recipe that was a regular on my Mother in law's dinner table.

The Baking Bloggers are visiting the foods of Poland this month.......

Polish Potato Pancakes #ImprovCookingChallenge

I got the recipe for these potato pancakes from the Polish Village Restaurant in Hamtramck, Michigan.  This restaurant has been around since the Polish Immigrants first settled in Michigan.  My husband's parents had their wedding shower there in 1942.  Guests paid a quarter and got hot dogs and beer.  It was a fun story that Mom would share with us when we would take her out there for dinner.

It is the perfect recipe to share during the Improv Cooking Challenge this month where the theme is Potatoes and Eggs.

Honey Babka #BundtBakers

Made with cake flour this Honey Babka is lighter and airier than your traditional Babka.  Lightly sweetened with honey and then drizzled with a mixture of honey and rum, this bread like treat is amazing.

Welcome to Bundt Bakers.........

Three King's Cake #BreadBakers

Monday was Epiphany. The Feast of the Three Kings.  The 12th Day of Christmas.

We Three Kings of Orient are bearing gifts we travel afar.

To celebrate I made a King's Day Cake.  This is more of a bread than a cake actually but it has icing.  Traditionally you bake a heat proof baby Jesus or gold coin inside and whoever is lucky enough to get that slice has good luck throughout the coming year.

Join me and the rest of the Bread Bakers group as we share "Good Luck Breads" with you today......

Piernik (Polish Gingerbread) #EattheWorld #BakingBloggers

Rich, dark gingerbread passed down through generations in Polish families.  A perfect Christmas treat.

This is what you get when Baking Bloggers asks for Gingerbread and Eat the World visits Poland.....

Lemon Cherry Babka #BundtBakers

When I saw this recipe for a Polish Lemon Babka, posted by my friend Carlee of Cooking with Carlee, I knew that I had found my cake for Bundt Bakers this month.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

This month's party is being hosted by Sneha of Sneha's Recipes.  Sneha chose the theme Cherries and invited us to "bake a bundt filled, flavored or topped with fresh or dried cherries or even cherry jam".


Each year around Easter and Christmas my husband starts reminiscing about "Bacci Bread".  See Babka means Grandmother in Polish.  My husbands family called his Grandmother Bacci, hence Bacci Bread = Babka.

Carlee described this dish by saying (I'm ad libbing here) "if bread and cake had a baby, it would be this creation".  That made me laugh and it also very true.  This is more of a cake made with yeast than it is a bread.

I adapted this recipe by exchanging dried cherries for the raisins so that it would fit the theme for this event.  I also soaked my cherries in rum rather than water.....that is a throwback to my Grandma who always used rum to soak her fruit for cakes and breads.

Other than that I followed the recipe pretty closely and it turned out perfectly.  Frank took a bite and said "oh yeah, this one's a keeper".  That made me very happy.  Thank you Carlee for the recipe and thank you Sneha for choosing this wonderful theme.

Lemon Cherry Babka
adapted from Cooking with Carlee

1/2 c. warm milk (105-110*)
3 eggs, room temperature
1 pkg. instant yeast
pinch of salt
1/4 c. sugar
1/4 c. butter, softened
2 c. flour
1/2 c. dried cherries, soaked in rum overnight

Syrup:
1/2 c. sugar
1/4 c. water
1 t. lemon extract

Glaze:
1/2 c. powdered sugar
2 T. milk
1/2 t. lemon extract

In the large bowl of a stand mixer, fitted with the paddle attachment, mix together the milk, eggs, yeast and flour.  Blend in the sugar and butter.  Increase the speed to high and beat for 2 minutes.  Drain the cherries and fold them into the batter.

Cover and let sit for an hour before turning into a bundt pan that has been treated with baking spray.  Cover and let sit for another half an hour before baking in a preheated 350* oven for half an hour.

While cake is baking make a simple syrup by combining the sugar, water and lemon extract in a small pan over med high heat.  Bring to a boil.  Cook and stir until sugar is dissolved.  Remove from heat and set aside.

Remove cake from oven and place bundt pan onto a wire rack.  Poke holes all over the cake with a wooden skewer.  Pour the syrup over the cake and let sit for 20 minutes for the syrup to be absorbed and the cake to cool.  Turn the cake onto a serving platter and let cool completely.

Stir together the powdered sugar, milk and lemon extract.  Drizzle over the cooled cake.  Sprinkle with additional powdered sugar if desired.  Print Recipe

More Cherry Bundts

• Apple, Poppyseed and Cherry Bundt Cake from Katinspajz
• Banana Split Bundt Cake from Patty's Cake
• Bundt Cake Chocolate and Cherries from Merce`s Cake
• Cherry Brownie Bundtlets from Food Lust People Love
• Cherry-Port Swirled Bundt Cake with Almond Streusel from All That's Left Are The Crumbs
• Cherries Zebra Bundt Cake from PatyCo.Candy bar
• Chocolate Cherry Bundtlets from Sweet Sensations
• Chocolate Covered Cherry Cake from The Queen of Scones
• Glazed Cherry Coconut Cake from Sneha's Recipe
• Lemon Cherry Babka from A Day in the Life on the Farm
• Lemon Maraschino Buttermilk Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mary Berry Cherry Cake from Palatable Pastime
• Shirley Temple Bundt Cake from Cookaholic Wife
• White Chocolate Bundt Cake with Black Cherry Jam from I Love Bundt Cakes

Countdown to 2018: Main Dish

Today, Sarah of Fantastical Sharing of Recipes, has asked us to share our favorite Main Dishes from the past year.  

I didn't even know where to begin so I decided to share entrees from each of the following categories.

Beef

This skillet seared filet mignon paired with roasted vegetables in a salad was a wonderful start to the New Year last January.  I think it may become a tradition since just looking at this is making me drool.

Chicken

This Provencal Chicken, marinated in seasoned olive oil and then grilled was one of my personal favorite new poultry recipes.

Venison

OH MY YUM!!!!  This venison marinades in red wine for 3 days before it is braised to tender, juicy perfection.  I hope somebody gifts me some venison this year because I can't wait to make this again. This French Style Braised Venison Roast was to die for.

Pork

My favorite pork recipe was just published a couple of weeks ago.  I made this Pork Wellington for my first Christmas dinner party of 2017.

Seafood

I had a lot of new seafood recipes last year but I finally had to settle on this Lobster Pot Pie that I served as a first course at a dinner party last January.

Meatless Entree

Noodles and Cabbage have long been a favorite around here.  I can't believe I had never shared them before this year.

Pasta

If there is anything better than a slow braised, meaty, flavorful pasta sauce I certainly don't know what it is.  This delicious sauce is made with with Beef Shank in the Slow Cooker.  It doesn't get any easier than that.  

I hope you enjoy these recipes and I hope you stop by and see what the others are sharing today as well.  See you tomorrow.

More Main Dish Delights

An InLinkz Link-up

Polish Noodles and Cabbage #CookbookMonth

My friend Amy, of Amy's Cooking Adventures, decided to host an event in honor of Cookbook Month.  She asked all of us to share a recipe from a community cookbook that we love or to share a recipe that we would include in a community cookbook.

Last year, Amy spearheaded a fundraiser for the school that her sons attend and for which she works, and created a gorgeous cookbook filled with recipes written and made by the kids.  It turned out beautifully and I had originally thought to borrow her MIL's (my friend Kirsten) copy and thank her for hosting by making a recipe from it.

Instead I ended up using a cookbook that was made as a fundraiser for our children's school to which I had contributed several recipes, including my Chicken Tetrazzini.  This was created to celebrate the church community's 50th anniversary.  It was published in 1995 when our youngest children were attending elementary school there.

This cookbook has gotten a ton of use over the past 22 years.  I turn to it often when looking for quick weeknight meals that will use common ingredients that I will, most likely, have on hand.  I open it whenever I am stuck for an idea to bring to a potluck and I open it to favorites that I have made repeatedly over the years like Broccoli Salad and Spinach and Strawberry Salad.

I am also sharing this post over at Foodies Read 2017 where bloggers get together and share their favorite foodie books or cookbooks and the recipes they inspire.

This rustic Polish dish is a favorite Meatless Monday or Lenten dish around here.  I did not know Fran Juszak but I have made her recipe hundreds of times.  I am happy to share it with you here.

My adaptations to this recipe include adding mushrooms and omitting caraway seeds and sour cream.  It cooks up quickly, is very inexpensive and the epitome of comfort food.

You can add smoked kielbasa to make it a more substantial meal or you can serve it as a side dish with breaded pork chops or fresh kielbasa.

Polish Cabbage and Noodles

adapted from Cooking with the Best, submitted by Fran Juszak

1/4 c. butter

1/2  of a medium sweet onion, thinly sliced

8 oz. sliced mushrooms

1/2 head cabbage, thinly sliced

salt and pepper to taste

1/2 lb. egg noodles, cooked per package directions

Melt butter in a large skillet over medium high heat.  Add the onions and cook for a couple of minutes until softening and fragrant.  Add the mushrooms and cabbage.  Cook and stir until cabbage is tender, 5-10 minutes.  Season with salt and pepper.  Toss with pasta and serve.  Print Recipe

Don’t miss these awesome community cookbook recipes for #CookbookMonth!

• Apple Cake from Making the Most of Naptime 
• Cream of Tomato Soup from Amy's Cooking Adventures 
• Funeral Potatoes from Palatable Pastime 
• Magic Coconut Bars from Family Around the Table 
• Pigs in a Blanket from Karen's Kitchen Stories 
• Polish Noodles and Cabbage from A Day in the Life on the Farm 
• Pumpkin Nut Cookies from Strawberry Blonde Kitchen

Christmas Around the World. Rogaliki (Polish AlmondCrescents) #ChristmasCookies #IntnlCookies

Here we are celebrating the second day of 12 Days of Cookies, hosted by FamilyAround TheTable and CookingwithCarlee.  We are sharing delicious cookie recipes for 12 straight days in celebration of the holiday season. 

You can search #ChristmasCookies to see all the goodies these 12 days. Follow the 12 Days of Christmas Cookies Pinterest board for more cookie ideas. Please visit all the blogs sharing cookie recipes. Links will be found directly beneath my recipe.

Today I am also joining the International Cookie Exchange hosted by Sarah from Curious Cuisiniere, where a group of cookie-loving food bloggers is sharing recipes for cookies from around the globe. Get ready to break out your mixing bowl, because these recipes are sure to inspire you to fill your cookie jar with cultural treats!

You can follow along on Twitter with the hashtag #IntnlCookies, and you can find these great recipes and more cookies from around the world on the International Cookie Exchange Pinterest Board.

I decided to travel to Poland today via about.com.  This is a wonderful site for finding authentic international recipes.  This Rogaliki recipe was adapted from Barbara Rolek, Eastern European Food Expert.

It was a good thing that I snapped this photo before my family got a taste of these cookies.  They are G O N E.....gone!!! I am going to have to make another batch (or three) of these buttery almond flavored crescents before Christmas, for sure.  Luckily they are quick and easy.

I adapted the recipe by using almond flour from Bob's Red Mill instead of grinding my own.  I also added 1/2 t. of almond extract and reduced the vanilla from 1 t. to a 1/2 t. because we love almond flavors in this household.

Rogaliki 

adapted from Barbara Rolek, Eastern European Food Expert 

2 sticks butter, room temperature

1/2 c. sugar

1 egg yolk, room temperature

1/2 t. almond extract

1/2 t. vanilla extract

1/4 c. almond flour

1 2/3 c. flour

Powdered Sugar

Place the butter and sugar in the large bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy.  Beat in the egg yolk, almond extract and vanilla.  Add the flours and mix at low speed until thoroughly combined.

Shape walnut size pieces of the dough into crescents and place on a baking sheet that has been covered with parchment paper.  Bake in a preheated 350* oven for 20 minutes or until slightly browned on the edges.  Remove from oven and roll in powdered sugar while still hot.  Place to cool on a wire rack.  When completely cooled, roll again in powdered sugar.  Store tightly covered.  Print Recipe

Let's take a look at the other recipes for Day 2

• Devil's Food Mini Chip Cookies from Family Around the Table 
•  French Sables from Palatable Pastime 
•  Kleicha (Iraqi Date Cookies) from Caroline's Cooking 
•  Super Duper Chewy Milk Chocolate M&M Cookies from Cooking With Carlee 
•  Pistachio and Apricot Oatmeal Cookies from A Kitchen Hoor's Adventures
• Rogaliki from A Day in the Life on The Farm 
•  Salted Caramel Thumbprints from Jolene's Recipe Journal

Here's the #IntnlCookies Tray...

listed in alphabetical order of the cookies' country of origin

• From France: Palatable Pastime - Sablés
• From Germany: Cindy's Recipes and Writing - Lebkuchen (Spiced Molasses Cookies)
• From Greece: Cooking the Globe - Kourabiedes
• From India: Love Is In My Tummy - Kal Kal
• From Iraq: Caroline's Cooking - Kleicha (Iraqi Date Cookies)
• From Italy: An Italian In My Kitchen - Cranberry Almond Biscotti
• From Italy: Culinary Adventures with Camilla - Ricciarelli
• From Poland: A Day in the Life on the Farm - Rogaliki
• From Scotland: The Redhead Baker - Cranberry Orange Shortbread
• From Serbia: Curious Cuisiniere - Vanilice (Little Filled Vanilla Cookies)
• From Switzerland: Tara's Multicultural Table - Basler Brunsli (Swiss Chocolate Almond Cookies)
• From Sweden: Grumpy's Honeybunch - Swedish Christmas Cookies
• From Venezuela: Five Senses Palate - Coquitos

Introducing Fantastical Food Fight with Polish Deviled Eggs

This is our first edition of Fantastical Food Fight, a new group started by Sarah of Fantastical Sharing of Recipes.  In Fantastical Food Fight we are assigned a food item each month.  This month the food we are all making is Deviled Eggs.

I found this recipe for Polish Deviled Eggs at About.com, written by Barbara Rolek, Eastern European Food Expert.  I adapted this recipe in several ways.

I was making them for a crowd so instead of 6 eggs, I used 18 eggs. You can increase/decrease ingredients as needed to adapt for the amount of eggs you are making.

The original recipe called for ham.  I didn't have any ham in the fridge but I did have bologna and bologna is Polish so I used that.  I had never heard of Polish Honey Cheese but the original recipe said "or any other mild cheese so I used Mozzarella.  I added a little mayo to the recipe as well.

Barbara said that what sets these eggs apart is the Polonaise style bread crumbs with which you top them.

It made for an impressive dish and I was impressed with Barbara's knowledge of the culture. She followed up the recipe with remenisces of Easter Dinners as she was growing up and I enjoyed reading this very much.

Jajka Faszerowany (Polish Stuffed Eggs)

adapted from Barbara Rolek at about.com

18 eggs, hard boiled, peeled and cut in half

12 oz. bologna slices, chopped

1/2 c. Mozzarella Cheese, shredded or cut into pieces

2/3 c. sour cream

2 T. mayonnaise

2 t. yellow mustard

salt and pepper to taste

2 c. dry bread crumbs

1/2 stick butter, melted

Remove yolks from eggs and place in bowl of food processor with bologna and cheese.  Pulse until finely minced.  Add the sour cream, mayonnaise and mustard.  Pulse until smooth.  Taste and season with salt and pepper.  Spoon the yolk filling back into the egg whites.  Place on a baking pan. Combine the bread crumbs and butter.  Pat onto the eggs covering both the yolks and whites.  Place under the broiler until crumbs are golden brown.  Serve immediately or at room temperature. Print Recipe

More Deviled Eggs

An InLinkz Link-up

Polish Tomato Salad

Last night I took dinner to a function at our church.  We have been meeting for the past couple of months on Monday evenings and are scheduled to meet until the end of November.  The meetings start at 6 pm with dinner.  We have been taking turns providing meals for the group of about 30 people.

We have enjoyed taco night, Italian, Soup and Salads and Fried Chicken with all the trimmings.  I decided to bring Polish food.  I made Stuffed Cabbages, Kielbasa with Sauerkraut, Potato Cheese Pierogi, Spiced Pickled Beets and Creamed Cucumbers.  I also made two new recipes and two desserts.  I will be sharing all four of these with you but tonight I am only sharing one.

Our son in law, Pierre, had brought us some late season tomatoes from his garden.  Some were ripe, some were partially ripe and some were green.  We ate the ripe ones right away and placed the partially ripe tomatoes onto the window sill.  Today I had seven fully ripe and beautiful tomatoes and decided to use them as a side dish for the church dinner.

On a whim, I punched in "Polish Tomato Salad" into Google Search and viola....found a great recipe at the Polska Foods website.  I didn't have everything called for in the original recipe so I adapted it to work with the products in my kitchen.  It was a delicious salad.  I'm not sure what makes it Polish other than the sour cream.  Polish people do love their sour cream!!

Polish Tomato Salad 

adapted from Polska Foods

7 ripe tomatoes, chopped

3 T. Gourmet Garden Basil Stir In Paste or 3 T. fresh chopped basil

3/4 c. sour cream

1/8 t. cayenne pepper

Salt and pepper to taste

Combine all ingredients including the juices from the tomatoes.  Taste and adjust seasonings as necessary.  Print Recipe