There`s vicarious thrill that accompanies Autumn , as if one on borrowed time before cold and snow approach. The invigorating, brisk mornings are warmed only by the golden clolours of the leaves. Nature dons her most majestic plumage as she prepares to abdicate her sovereignty to King Boreas in a blaze of glory. When the autumnal winds finally become blustery, we gladly huddle around a steaming tureen of pungent soup or stew. Or, we exalt in the harvest bounty, gifts from the orchard and vineyard.
We band together against the fury of Winter`s wrath in the security of warm kitchen, reassured by an amply stocked pantry. We find solace in our cupboards that are brimming with preserves and homemade canned goods prepared during sunny bygone days. We`re safe within the fortress of our health.
****
<a href="http://gan.doubleclick.net/gan_click?lid=41000613802430570&pubid=21000000000621492&lsrc=17">FREE Wusthof Ceramic Knife Sharpener & Cutting Board at CHEFS Catalog</a>
AUTUMN DINNER FOR 8
green pepper and cauliflower toss / salatka z papryki i kalafiora
eggs "in the shell" / jaja faszerowane
savory wild goose / smaczna ges dzika
fresh peas with tiny onion rings / groszek z pierscieniami drobnej cebuli
rice pudding garnished with sour cream topping / budyn z ryzu z bita smietana
Eggs "in the shell" is an ingenious method of serving diced, jazzed-up hard-cooked eggs in their own shells. They set the stage for savory wild goose, an autumnal delicacy, accompanied by the fresh peas with tiny onion rings. Top off the meal with rice pudding (topped by untraditional whipped sour cream).
GREEN PEPPER AND CAULIFLOWER TOSS
salatka z papryki i kalafioru
1 small green pepper, chopped
1 small head of cauliflower, broken into flowerets
1 stalk celery, chopped
1/2 cup olive oil
juice of 1 lemon
salt and pepper to taste
lettuce leaves
dash paprika
Combine all ingredients without the lettuce leaves and paprika. Toss well, then arrange on the greens. Sprinkle with paprika.
EGGS "IN THE SHELL"
jajka faszerowane
8 hard-cooked eggs, shells intact
4 tablespoons (1/2 stick) butter, softened
salt and pepper to taste
1 tablespoon fresh dill, chopped
1/2 cup grated cheese
paprika
Slice the eggs lengthwise with a sharp knife. Scoop out eggs and chop finely. (Save the shells). Combine the eggs with all the ingredients except for the paprika. Restuff the shells with the mixture. Sprinkle with the paprika and place under the grill until tops are browned. Serves 8.
SAVORY WILD GOOSE
smaczna ges dzika
1 goose ( 6 to 8 pounds)
salt
paprika
goose giblets, chopped
2 stalks celery, sliced
2 carrots, peeled and sliced
2 cups beef broth
1 onnion, finely chopped
1/4 cup goose fat (skimmed from drippings in roasting pan)
1/4 cup flour
1/2 teaspoon marjoram
1/2 teaspoon thyme
1 cup sour cream
1/2 pound fresh mushrooms, sliced
Wash goose thoroughly. Salt and sprinkle with paprika. Place on the rack in shallow pan. Roast, uncovered at 350F for 1 1/2 hours.
During this time, simmer the giblets, celery and carrots in the beef broth. Then saute the onion in the skimmed goose fat. Blend in the flour to make a roux, then gradually stir in the giblet broth, giblets, vegetables and spices. Slowly add the sour cream to the gravy mixture, stirring constantly to avoid curdling.
Remove goose from oven. Pour the gravy into a clean roasting pan with a lid. Place goose on top of gravy and sprinkle mushroom slices over gravy. Put back to oven, cover, and continue baking for another 2 hours. (This combination of roasting and braising the goose less fatty and ensures that it will be tender.)
FRESH PEAS WITH TINY ONION RINGS
groszek z pierscieniami drobnej cebuli
2 very small onions, thinly sliced
1/4 pound butter
2 10-oz packet frozen peas
1/2 teaspoon dill
Saute the onion slices in the butter. Cook the peas according to the directions on the packet. Combine the peas with the onion/butter mixture, then garnish with the dill.
RICE PUDDING GARNISHED WITH SOUR CREAM TOPPING
budyn z ryzu z bita smietana
4 cups cooked rice
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup seedless raisins
4 tablespoons butter
4 cups milk
1 teaspoon vanilla extract
Combine all ingredients in a baking dish. Bake at 350F for 30 minutes. Stir, then continue baking another 20 minutes, or until creamy and thick. Serve warm or chilled with this sour cream topping:
1 cup sour cream
1 teaspoon vanilla extrac
1/3 cup sugar
Whip the cream until it peaks. Gradually whip in the vanilla and sugar. Mound the pudding (warm or chilled) in fancy bowls, and garnish with the sour cream topping.
AUTMN BRUNCH FOR 4
september salad / salatka wrzesniowa
polish sausage simmered in wine / polska kielbasa grzana w winie
scrambled eggs sprinkled with chives / jajecznica ze szczypiorkiem
grilled tomatoes / pieczone pomidory
potato croquettes / knedle z kartofli duszonych i maki
apple raisin cake / placek z jablkami i rodzynkami
Enjoy the fruits of Autumn with September Salad, an intriguing medley of peaches, apples, tomatoes and cucumbers served on a bed of greens. Savor the Polish sausage which is simmered in red wine to bring out its flavours, and the subtle seasoning of chives to complement the eggs. Welcome the gifts of orchard by baking this hearty and moist apple raisin cake.
SEPTEMBER SALAD
salatka wrzesniowa
2 peaches, pitted, peeled and sectioned
2 apples, cored and sliced
1 tablespoon lemon juice
2 tomatoes, quartered
1 cucumber, sliced
2 tablespoons olive oil
salt to taste
salad greens
Toss the peaches and apples in the lemon juice to prevent discoloration. Gently combine all the ingredients and arrange on the salad greens.
POLISH SAUSAGE SIMMERED IN WINE
polska kielbasa grzana w winie
1 pound sausage
1 large onion, sliced
2 cups dry red wine ( or enough to cover sausage)
Simmer the sausage and onion in the wine over a low flame, covered, for 30 minutes. Lift from the wine, and slice on the bias about 1-inch thick. Arrange on a warmed platter.
SCRAMBLED EGGS SPRINKLED WITH CHIVES
jajecznica ze szczypiorkiem
8 eggs
1/4 cup light vream (or half-and-half)
1/4 cup butter
salt to taste
2 tablespoons minced fresh chives
Beat the eggs and cream together with a fork. Meanwhile , melt the butter slowly in a skillet-do not allow butter to brown. Pour egg mixture into the butter and stir until it sets. Turn onto warmed platter. Salt, if desired, and sprinkle with chives.
GRILLED TOMATOES
pieczone pomidory
2 tomatoes
4 pats butter
1 tablespoon marjoram
Cut off ends of tomatoes and slice in halves. Place a pat of butter on top of each half, sprinkle with marjoram, and bake at 350F for 10 minutes.
POTATO CROQUETTES
knedle z karofli duszonych i maki
2 cups leftover mashed potatoes
2 eggs
1/2 cup flour
1/8 teaspoon nutmeg
1 egg, beaten
1/2 cup bread crumbs
4 tablespoons butter or enough fat for deep-frying
Combine the first 4 ingredients. Roll mixture into a long rope. Cut into 3-inch links. Dip the links into the egg, then the bread crumbs. Fry in the butter or deep-fry in the fat until golden brown.
APPLE RAISIN CAKE
placek z jablkami i rodzynkami
1 1/2 cups sugar
1/2 pound (2sticks) butter, softened
4 eggs
1 3/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon bakking soda
2/3 cup raisins
2/3 cup chopped walnuts
3 large apples, pared, cored and sliced
Cream the sugar and butter. Beat in the eggs, one at a time. Sift in the flour and spices into butter. Gradually add the remaining ingredients. Turn into a buttered and flour-dusted loaf pan and bake for 1 hour at 325F, or until done. If desired, sprinkle with confectioners sugar just before serving.
AUTUMN SUPPER FOR 4
raw spinach and pickled egg salad / salatka ze szpinaku z peklowanymi jajkami
hunters stew / bigos
rye bread with sweet butter / zytni chleb, na slodkim masle
ice cream /lody
almond butter cookies / ciastka migdalowe na masle
Begin the meal with a delectably colourful raw spinach and pickled egg salad, then really dig into the hunters stew, a robust dish that satisfies the biggest appetite on a chilly day. Devour this with an unusual round rye bread spread with sweet butter. Then finish up with homemade ice cream and almonds butter cookies.
RAW SPINACH AND PICKLED EGG SALAD
salatka ze szpinaku i peklowanych jajek
1/3 pound fresh spinach
1 small onion, sliced into rings
1/4 cup fresh lemon juice
1/4 cup olive oil
salt and pepper to taste
4 pickled eggs, sliced
Wash the spinach, drain and break into bite-sized pieces. Lightly toss with the onion rings. Combine the lemon juice, oil, salt and pepper and shake to mix. Set aside until just before serving. Garnish the salad with the pickled eggs. Dizzle the entire salad with the dressing and serve.
PICKLED EGGS
peklowane jaja
2 cups beet juice
1/4 cup sugar
1/4 cup vinegar
4 eggs, hard-cooked
Combine the beet juice, sugar and vinegar and stir until dissolved and blended. Place peeled eggs in a mixture, being sure the eggs are entirely covered with the juices. Allo to marinate overnight.
HUNTERS STEW
bigos
Hunters stew is an excellent recipe for using up leftovers. Each time you make this dish it should turn out different. Almost any combination of meats and vegetables is acceptable. It is one of Polands most popular dishes.
2 cups sauerkraut, rinsed
1/2 pound polish sausage, cut into bite-sized slices
1 ppound any leftover meat, preferably pork or beef
1 cup bouillon or water
1/2 cup red wine
1/2 pound cabbage, sliced and cooked
1/4 pound bacon, diced
1/2 pound fresh mushrooms
2 small onions, chopped
2 tablespoons flour
2 tablespoons red wine
2 tablespoons tomato paste
sat to taste
6 peppercorns
1/2 cup red wine
Combine the first 5 ingredients, bring to boil, then lower the heat and simmer for 2 hours. Add the cooked cabbage. Saute the bacon, mushrooms and chopped onions. Stir in the flour, 2 tablespoons wine, tomato paste and seasonings. Combine this mixture with the meat and liquid mixture. Remove from heat and refrigerate overnight to allow the flavours to meld. To serve, reheat on top of the stove or in the oven ( 1 to 1 1/2 hours at 350F). Stir in the remaining 1/2 cup red wine just before serving.
RYE BREAD
zytni chleb
2 cups buttermilk
1/2 teaspoon soda
1/4 cup butter
salt to taste
1 teaspoon fennel seeds
1 tablespoon caraway seeds
2/3 cup molasses
1/3 cup water
1 packet active dry yeast or
1 cake compressed yeast
3 cups all-purpose flour, sifted
3 cups rye flour
1/4 cup melted butter
1 teaspoon caraway seeds
Combine the buttermilk and soda. Heat the next 6 ingredients in a soucepan. Bring to boil, then imediately remove from heat and allow to cool to lukewarm. Dissolve the yeast in this lukewarm mixture. Pour the buttermilk into the yeast mixture and gradually sift the flours into this, mixing thoroughly all the time. Place on lightly floured board and knead until smooth. Put dough in a greased bowl and allow to rise until double in bulk in a warm place (about 2 hours). Punch down, knead again, and separate into 2 balls. Place these on a lightly greased cookie sheet, brush with the melted butter, sprinkle with caraway seeds and allow rise again until doubled. Preheat oven to 350F and bake for about 45 minutes, or until crust is lightly browned and crisp. Drizzle with butter again when removed from oven.
VANILLA ICE CREAM
lody waniliowe
4 cups milk
1/3 cup flour
1 1/2 cups honey
6 eggs, lightly beaten
1 to 1 1/2 tablespoons vanilla extract
4 1/2 cups heavy cream, whipped until it peaks
Using a double deck pot, scald the milk, then dissolve the flour in it. Simmer until mixture thickens, stirring constantly. Gradually stir in the honey, then the eggs, again constantly stirring. Allow mixture to cool before adding the vanilla and stiffly whipped cream. Freeze overnight, or until firm.
ALMOND BUTTER COOKIES
ciastka migdalowe na masle
1/2 pound (2 sticks) butter, softened
2 cups flour
1/2 cup confectioners sugar
1/2 cup blanched and ground almonds
Thoroughly combine the butter and flour. Sift in the sugar and blend well. Add the almonds last and mix. Roll dough out thin and cut into shapes. Place on greased cookie sheet. Bake at 400F for about 10 minutes, or until golden. Remove cookies immediately and allo to cool on a rack.
AUTUMN LUNCH FOR 4
eggs baked in sea shells / jajka pieczone w muszelkach morskich
hot beet and rippe apple relish / buraczki z jablkami na goraco
pork ribs and cabbage / zeberka wieprzowe z kapusta
potatoes with bacon bits / ziemniaki z boczkiem
chocolate Mazurek / Mazurek czekoladowy
As the days begin to get blustery, it1s shootning to be in an oven-warmed kitchen. The air is laden with the rich aromas of delicious stews bubbling in pots or of confectionery marvels rising and browning in ovens. The juicy pork ribs and cabbage is a cheery delight, especially when embellished by the hot beet and ripe apple relish. The eggs baked in a sea shells only sound and look exotic - they`re really a snap to make. Drink in this homey atmosphere and linger over the meal with a wedge of rich chocolate Mazurek (layer cake).
EGGS BAKED IN SEA SHELLS
jajka pieczone w muszelkach morskich
4 clean scallop shells (or ramekins)
4 pats of butter
4 eggs
salt to taste
1/4 cup grated cheddar cheese
1/4 cup buttered bread crumbs
Dot the center of each shell with the butter pat. Place in a 400F oven until butter melts. Meanwhile combine the salt, cheese and bread crumbs. Remove shells from the oven, break an egg into each shell, then sprinkle the cheese/breadcrumbs over the egg. Place in oven and bake until eggs are set ( 5 to 8 minute.).
HOT BEET AND RIPE APPLE RELISH
buraczki z jablkami na goraco
1 1-lb can beets
2 apples, cored, peeled , sliced
2 tablespoons lemon juice
1 tablespoon sugar
salt to taste
1/2 cup sour cream
1 tablespoon flour
Combine first 5 ingredients in a blender and puree. Pour into a saucepan and heat gently. A few minutes before serving combine the sour cream and flour, then stir into the beet mixture. Mix and heat through. Do not boil.
PORK RIBS AND CABBAGE
zeberka wieprzowe z kapusta
3 to 4 pounds ribs; pork spareribs or baby ribs
1/4 cup bacon drippings
6 peppercorns
salt to taste
1 1/2 cups beef broth
1/4 cup cider vinegar
1 carrot, diced
2 onions, chopped
1/4 teaspoon caraway seeds
1 bay leaf
1 small head savoy cabbage, quartered
Brown the ribs in the bacon drippings. Season and combine with all the ingredients apart from the cabbage. Simmer for 1 1/2 hours, adding more broth if necessary (keep meat covered). Add the cabbage quarters and continue cooking for another 30 minutes, or until cabbage is tender. Cut into serving pieces and arrange on heated platter with the cabbage.
POTATOES WITH BACON BITS
ziemniaki z boczkiem
4 medium-sized potatoes, peeled
salt to taste
4 bacon strips, or
4 teaspoons prepared bacon bits
1 tablespoon minced onion
1 teaspoon snipped parsley
Cut potatoes into bite-sized pieces. Cook in salted water until tender. If using bacon strips, cut into pieces and saute until crisp. Drain potatoes and combine with the cooked bacon and drippings or bacon bits and onion and parsley. Toss gently. Serve hot.
CHOCOLATE MAZUREK
mazurek czekoladowy
1 cup sugar
1/2 cup butter
1/2 cup melted baking chocolate
4 eggs, lightly beaten
1 teaspoon vanilla extract
salt to taste
1 tablespoon light cream, or milk
2 cups flour
White icing
Grated nuts
Cream butter and sugar, then beat in the chocolate slowly. Add eggs, vanilla, salt and cream and mix well. Gradually sift in the flour. Spread evenly on a greased cookie sheet and bake at 350F for 15 to 20 minutes. When cool, drizzle with the White Icing. Top with grated nuts of your choice.
WHITE ICING
1 cup confectioners sugar
2 tablespoons rum or lemon juice
Combine ingredients well and drizzle over cake.
AUTUMN BRUNCH FOR 8
radish/escarole bowl / salata wloska z rzodkiewka
crepes with apple filling / nalesniki z nadzieniem jablkowym
roast pork with apple juice glaze / pieczen wieprzowa z glazura jablkowa
buttered baby carrots / marchewka na masle
chilled apricot soup / chlodnik brzoskwiniowy
How about an afternoon outing at your local apple orchard ? But first, arm yourself against the chills by having a hot hearty brunch. To help set the theme of the day, enjoy festive crepes with apple filling and succulent roast pork with apple juice glaze. For a sweet conclusion, try one of the recipes for chilled apricot soup.
RADISH / ESCAROLE BOWL
salata wloska z rzodkiewka
3 bunches escarole
3 bunches radishes, sliced (about 3 cups)
2/3 bacon bits
Wash escarole, drain and break into bite-sized pieces. Trim radishes and slice thinly. Use either ready-made bacon bits or fry 6 slices of bacon until crispy; drain, then crumble. Toss all ingredients together and dress with Sweet/Sour dressing
CREPES WITH APPLE FILLING
nalesniki z nadzieniem jablkowym
3 eggs
1 1/2 cups milk
1 cup flour
3 tablespoons sugar
salt to taste
2 tablespoons olive oil
Combine all ingredients thoroughly, then allow to "rest" for 1 to 1 1/2 hours. Pour a small amount of batter onto a greased crepe pan, tilting to allow batter to spread evenly. Brown lightly, remove and repeat until batter is used up. Fill crepes with apple filling.
APPLE FILLING
4 apples
3 tablespoons butter
3 tablespoons apple juice or cider
Combine inggredients and simmer over low flame for about 20 minutes.
ROAST PORK WITH APPLE JUICE GLAZE
pieczen wieprzowa z glazura jablkowa
1 fresh pork shoulder butt (about 4 pounds)
1 cup apple juice or cider
2 tablespoons brown sugar
1 apple (optional)
1 teaspoon lemon juice (optional)
Brown pork in its own fat in the oven. Combine apple juice (or cider) and brown sugar. Pour over roast and place back to the oven. Bake, uncovered at 325F for 3 to 3 1/2 hours. Baste often. Serve with a garnish of fresh apple rings dipped in lemon juice.
BUTTERED BABY CARROTS
marchewka na masle
2 bunches baby carrots
1/2 cup butter
salt to taste
2 tablespoons sugar
1/2 cup vegetable broth
Wash carrots and snip off tops and tips. Combine all ingredients in a covered pan, over low heat, and braise until tender.
CHILLED APRICOT SOUP
chlodnik brzoskwiniowy
EASY WAY :
2 1-lb cans apricots, chilled and drained
1 teaspoon grated lemon rind
3/4 cup sour cream
Puree all ingredients in a blender, chill and serve.
TRADITIONAL WAY:
2 cups fresh apricots, not pitted
3 cups water
1/2 cup sugar, or to taste
1 tablespoon lemon juice
1 teaspoon grated lemon rind
2 tablespoons corn starch
3/4 cup sour cream
Simmer the apricots in the water for 1/2 hour, or until very soft. Pit, then sieve. Combine the apricot pulp with the other ingredients, insluding the water that was used to cook the apricots, except the sour cream. Simmer until thickened, 5 to 10 minutes. Chill thoroughly and garnish each bowl with a dollop of sour cream.
AUTUMN DINNER FOR 4
raw spinach and bacon salad / salatka ze swierzego szpinaku z boczkiem
venison steaks in wine sauce / jelenie bitki w sosie winnym
cottage style eggs and potatoes / jajka z kartoflami po wiejsku
fresh green peas / swierzy groszek zielony
cheesecake / sernik
Hunters delight ! For those of you fortunate enough to have deer meat, Venison steaks in wine sauce is a dish you will relish. For a bona fide meat and potatoes meal, serve cottage style eggs and potatoes, an uncommonly delicious marriage of flavours. Top off this hearty fare with a morsel of cheesecake. This particular cheesecake recipe is a scaled-down version of a complicated formula. You will appreciate its simplicity.
RAW SPINACH AND BACON SALAD
salatka ze swierzego szpinaku z boczkiem
1 pound raw spinach
2/3 cup bacon bits
Rinse spinach and drain. Break into bite-sized pieces. Use either ready-made bacon bits or fry 6 slices bacon until crisp; drain, then crumble. Toss the bacon bits with the spinach. Dress with sweet/sour dressing.
SWEET/SOUR DRESSING
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons water
salt to taste
Mix all the ingredients in a saucepan and bring to boil. While still warm , pour over salad.
VENISON STEAKS IN WINE SAUCE
jelenie bitki w sosie winnym
1/4 cup flour
4 steaks, cut from loin, about 3/4-inch thick
1 onion, cut into rings
1/4 cup butter
1/4 teaspoon thyme
salt and pepper to taste
1/4 pound fresh mushrooms, sliced
1/2 cup chablis or other dry white wine
Gently pound the flour into the steaks. Along with the onion rings, quickly brown the steaks in the butter over a high flame in dutch oven. When steaks are browned on both sides, add the remaining ingredients, cover and simmer over low heat (without peeking) for 20 minutes.
COTTAGE STYLE EGGS AND POTATOES
jajka z kartoflami po wiejsku
4 sliced, boiled potatoes
1/4 cup butter
5 eggs
1/2 sour cream
salt and pepper to taste
2 tablespoons snipped chives
Saute the potato slices in butter to a golden brown. Beat the eggs together with the sour cream. Gradually fold the eggs into the potatoes. Cook until set. Season. Transfer it on heated platter and shower with the snipped chives.
CHEESECAKE
sernik
1 cup zwieback crumbs
2 8-oz packets cream cheese, softened
1 teaspoon vanilla extract
5 eggs whites
1 cup sugar
1 tablespoon grated lemon peel
Press zwieback crumbs onto the sides and bottom of a greased 8-inch springform pan. Cream the cheese and vanilla. Whip the egg whites and sugar until peaks form. Combine the cheese mixture with the meringue and lemon peel. Spoon into the crumb-lined pan. Bake at 350F for 20 to 25 minutes. Allow cake to cook slowly on a rack, then place in refrigerator to chill for several hours.
AUTUMN CELEBRATION FOR 4
deviled eggs with mushroom bits / faszerowane jajka z grzybami
cucumber apple salad / mizeria z ogorkow i jablek
grilled tenderloin with mushroom caps / poledwica z pieczarkami
brussels sprous in light cheese sauce / brukselka w bialym sosie z serem
bread pudding topped with whipped sour cream / chlebowy budyn z bita smietana
Indian Summer. Autumn and harvest are synonymous. Vegetables are abundant; hunting season is open. The menu is dictated by wonderful eatables now available. Slice the cucumbers and apples paper-thin for this sublime salad. Then treat your palate to grilled tenderloin with mushroom caps, a luscious way of preparing beef fillet with fluted mushrooms. (Save and chop the stems for the deviled eggs with mushroom bits.) Serve with brussels sprouts garnished with a very subtle sauce. Complete the meal with bread pudding topped with whipped sour cream.
DEVILED EGGS WITH MUSHROOM BITS
faszerowane jajka z grzybami
4 hard-cooked eggs
salt to taste
2 tablespoons mayonnaise
1/4 teaspoon dry mustard
2 tablespoons sauteed fresh mushrooms, chopped
paprika (optional)
Peel and halve the eggs, then place yolks in a bowl. Mash yolks with a fork until no lumps remain. Combine with all the ingredients except paprika. Stuff the whites with the yolk mixture, and sprinkle tops with paprika.
CUCUMBER APPLE SALAD
mizeria z ogorkow i jablek
2 cucumbers, sliced thin
2 apples, cored and sliced thin
4 radishes, sliced thin
3 tablespoons lemon juice
2/3 cup sour cream
2 teaspoons chopped dill
salt and pepper to taste
Place first 4 ingredients in a salad bowl, and toss, being sure to cover the apples slices completly with lemon juice. Season the sour cream and spoon over the salad just before serving.
The Poles are very fond of dill as a seasoning. However, in ancient herbal lore, it was considered to be a powerful charm against witchcraft. It`s also said to cure ulcers.
GRILLED TENDERLOIN WITH MUSHROOM CAPS
poledwica z pieczarkami
4 4-oz tenderloin fillets
2 tablespoons olive oil
salt
freshly ground pepper to taste
1/4 pound fresh mushroom caps (save stems for the deviled eggs)
2 tablespoons butter
2 tablespoons mayonnaise
1 teaspoon horseradish
4 slices toast, crusts removed
Brush the fillets with oil and allow to marinate for several hours. Preheat the grill, season the meat with salt and pepper, and grill under very high heat on both sides until meat reaches the desired degree of doneness. Meanwhile, gently saute the mushrooms in butter. Combine the mayonnaise and horseradish and spread evenly on the toast. Place the toast on preheated plates, top the toast with the steaks, and spoon the mushrooms over all.
BRUSSELS SPROUTS IN LIGHT CHEESE SAUCE
brukselka w bialym sosie z serem
1 pound brussels sprouts
1 cup water salted to taste
1/3 cup grated cheddar cheese
1/3 cup butter, softened
1/4 cup bread crumbs
Clean and pick over brussels sprouts. Cook the sprouts in the salted water about 10 to 15 minutes, or until tender. Drain. Blend the grated cheese with the softened butter. Place the brussels sprouts in a heated bowl, spoon the cheese sauce over the sprouts, and sprinkle with bread crumbs.
BREAD PUDDING TOPPED WITH WHIPPED SOUR CREAM
chlebowy budyn z bita smietana
6 egg yolks
1/2 cup sugar
1 cup pumpernickel bread crumbs
1/4 teaspoon each nutmeg, cinnamon, cloves
3 tablespoons butter, melted
6 egg whites, whipped until peaks form
2 tablespoons white bread crumbs
Combine egg yolks and sugar. Stir in the pumpernickel crumbs, seasonings, and butter. Fold in the egg whites. Press the 2 tablespoons of bread crumbs into the sides and bottom of a greased cake pan. Pour the pudding mixture into the pan and bake at 325F for 30 to 35 minutes. Serve warm with whipped sour cream.
WHIPPED SOUR CREAM
bita smietana
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup sugar
Combine ingredients and whip until smooth and stiff.
AUTMN BRUNCH FOR 4
september salad / salatka wrzesniowa
polish sausage simmered in wine / polska kielbasa grzana w winie
scrambled eggs sprinkled with chives / jajecznica ze szczypiorkiem
grilled tomatoes / pieczone pomidory
potato croquettes / knedle z kartofli duszonych i maki
apple raisin cake / placek z jablkami i rodzynkami
Enjoy the fruits of Autumn with September Salad, an intriguing medley of peaches, apples, tomatoes and cucumbers served on a bed of greens. Savor the Polish sausage which is simmered in red wine to bring out its flavours, and the subtle seasoning of chives to complement the eggs. Welcome the gifts of orchard by baking this hearty and moist apple raisin cake.
SEPTEMBER SALAD
salatka wrzesniowa
2 peaches, pitted, peeled and sectioned
2 apples, cored and sliced
1 tablespoon lemon juice
2 tomatoes, quartered
1 cucumber, sliced
2 tablespoons olive oil
salt to taste
salad greens
Toss the peaches and apples in the lemon juice to prevent discoloration. Gently combine all the ingredients and arrange on the salad greens.
POLISH SAUSAGE SIMMERED IN WINE
polska kielbasa grzana w winie
1 pound sausage
1 large onion, sliced
2 cups dry red wine ( or enough to cover sausage)
Simmer the sausage and onion in the wine over a low flame, covered, for 30 minutes. Lift from the wine, and slice on the bias about 1-inch thick. Arrange on a warmed platter.
SCRAMBLED EGGS SPRINKLED WITH CHIVES
jajecznica ze szczypiorkiem
8 eggs
1/4 cup light vream (or half-and-half)
1/4 cup butter
salt to taste
2 tablespoons minced fresh chives
Beat the eggs and cream together with a fork. Meanwhile , melt the butter slowly in a skillet-do not allow butter to brown. Pour egg mixture into the butter and stir until it sets. Turn onto warmed platter. Salt, if desired, and sprinkle with chives.
GRILLED TOMATOES
pieczone pomidory
2 tomatoes
4 pats butter
1 tablespoon marjoram
Cut off ends of tomatoes and slice in halves. Place a pat of butter on top of each half, sprinkle with marjoram, and bake at 350F for 10 minutes.
POTATO CROQUETTES
knedle z karofli duszonych i maki
2 cups leftover mashed potatoes
2 eggs
1/2 cup flour
1/8 teaspoon nutmeg
1 egg, beaten
1/2 cup bread crumbs
4 tablespoons butter or enough fat for deep-frying
Combine the first 4 ingredients. Roll mixture into a long rope. Cut into 3-inch links. Dip the links into the egg, then the bread crumbs. Fry in the butter or deep-fry in the fat until golden brown.
APPLE RAISIN CAKE
placek z jablkami i rodzynkami
1 1/2 cups sugar
1/2 pound (2sticks) butter, softened
4 eggs
1 3/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon bakking soda
2/3 cup raisins
2/3 cup chopped walnuts
3 large apples, pared, cored and sliced
Cream the sugar and butter. Beat in the eggs, one at a time. Sift in the flour and spices into butter. Gradually add the remaining ingredients. Turn into a buttered and flour-dusted loaf pan and bake for 1 hour at 325F, or until done. If desired, sprinkle with confectioners sugar just before serving.
AUTUMN SUPPER FOR 4
raw spinach and pickled egg salad / salatka ze szpinaku z peklowanymi jajkami
hunters stew / bigos
rye bread with sweet butter / zytni chleb, na slodkim masle
ice cream /lody
almond butter cookies / ciastka migdalowe na masle
Begin the meal with a delectably colourful raw spinach and pickled egg salad, then really dig into the hunters stew, a robust dish that satisfies the biggest appetite on a chilly day. Devour this with an unusual round rye bread spread with sweet butter. Then finish up with homemade ice cream and almonds butter cookies.
RAW SPINACH AND PICKLED EGG SALAD
salatka ze szpinaku i peklowanych jajek
1/3 pound fresh spinach
1 small onion, sliced into rings
1/4 cup fresh lemon juice
1/4 cup olive oil
salt and pepper to taste
4 pickled eggs, sliced
Wash the spinach, drain and break into bite-sized pieces. Lightly toss with the onion rings. Combine the lemon juice, oil, salt and pepper and shake to mix. Set aside until just before serving. Garnish the salad with the pickled eggs. Dizzle the entire salad with the dressing and serve.
PICKLED EGGS
peklowane jaja
2 cups beet juice
1/4 cup sugar
1/4 cup vinegar
4 eggs, hard-cooked
Combine the beet juice, sugar and vinegar and stir until dissolved and blended. Place peeled eggs in a mixture, being sure the eggs are entirely covered with the juices. Allo to marinate overnight.
HUNTERS STEW
bigos
Hunters stew is an excellent recipe for using up leftovers. Each time you make this dish it should turn out different. Almost any combination of meats and vegetables is acceptable. It is one of Polands most popular dishes.
2 cups sauerkraut, rinsed
1/2 pound polish sausage, cut into bite-sized slices
1 ppound any leftover meat, preferably pork or beef
1 cup bouillon or water
1/2 cup red wine
1/2 pound cabbage, sliced and cooked
1/4 pound bacon, diced
1/2 pound fresh mushrooms
2 small onions, chopped
2 tablespoons flour
2 tablespoons red wine
2 tablespoons tomato paste
sat to taste
6 peppercorns
1/2 cup red wine
Combine the first 5 ingredients, bring to boil, then lower the heat and simmer for 2 hours. Add the cooked cabbage. Saute the bacon, mushrooms and chopped onions. Stir in the flour, 2 tablespoons wine, tomato paste and seasonings. Combine this mixture with the meat and liquid mixture. Remove from heat and refrigerate overnight to allow the flavours to meld. To serve, reheat on top of the stove or in the oven ( 1 to 1 1/2 hours at 350F). Stir in the remaining 1/2 cup red wine just before serving.
RYE BREAD
zytni chleb
2 cups buttermilk
1/2 teaspoon soda
1/4 cup butter
salt to taste
1 teaspoon fennel seeds
1 tablespoon caraway seeds
2/3 cup molasses
1/3 cup water
1 packet active dry yeast or
1 cake compressed yeast
3 cups all-purpose flour, sifted
3 cups rye flour
1/4 cup melted butter
1 teaspoon caraway seeds
Combine the buttermilk and soda. Heat the next 6 ingredients in a soucepan. Bring to boil, then imediately remove from heat and allow to cool to lukewarm. Dissolve the yeast in this lukewarm mixture. Pour the buttermilk into the yeast mixture and gradually sift the flours into this, mixing thoroughly all the time. Place on lightly floured board and knead until smooth. Put dough in a greased bowl and allow to rise until double in bulk in a warm place (about 2 hours). Punch down, knead again, and separate into 2 balls. Place these on a lightly greased cookie sheet, brush with the melted butter, sprinkle with caraway seeds and allow rise again until doubled. Preheat oven to 350F and bake for about 45 minutes, or until crust is lightly browned and crisp. Drizzle with butter again when removed from oven.
VANILLA ICE CREAM
lody waniliowe
4 cups milk
1/3 cup flour
1 1/2 cups honey
6 eggs, lightly beaten
1 to 1 1/2 tablespoons vanilla extract
4 1/2 cups heavy cream, whipped until it peaks
Using a double deck pot, scald the milk, then dissolve the flour in it. Simmer until mixture thickens, stirring constantly. Gradually stir in the honey, then the eggs, again constantly stirring. Allow mixture to cool before adding the vanilla and stiffly whipped cream. Freeze overnight, or until firm.
ALMOND BUTTER COOKIES
ciastka migdalowe na masle
1/2 pound (2 sticks) butter, softened
2 cups flour
1/2 cup confectioners sugar
1/2 cup blanched and ground almonds
Thoroughly combine the butter and flour. Sift in the sugar and blend well. Add the almonds last and mix. Roll dough out thin and cut into shapes. Place on greased cookie sheet. Bake at 400F for about 10 minutes, or until golden. Remove cookies immediately and allo to cool on a rack.
AUTUMN LUNCH FOR 4
eggs baked in sea shells / jajka pieczone w muszelkach morskich
hot beet and rippe apple relish / buraczki z jablkami na goraco
pork ribs and cabbage / zeberka wieprzowe z kapusta
potatoes with bacon bits / ziemniaki z boczkiem
chocolate Mazurek / Mazurek czekoladowy
As the days begin to get blustery, it1s shootning to be in an oven-warmed kitchen. The air is laden with the rich aromas of delicious stews bubbling in pots or of confectionery marvels rising and browning in ovens. The juicy pork ribs and cabbage is a cheery delight, especially when embellished by the hot beet and ripe apple relish. The eggs baked in a sea shells only sound and look exotic - they`re really a snap to make. Drink in this homey atmosphere and linger over the meal with a wedge of rich chocolate Mazurek (layer cake).
EGGS BAKED IN SEA SHELLS
jajka pieczone w muszelkach morskich
4 clean scallop shells (or ramekins)
4 pats of butter
4 eggs
salt to taste
1/4 cup grated cheddar cheese
1/4 cup buttered bread crumbs
Dot the center of each shell with the butter pat. Place in a 400F oven until butter melts. Meanwhile combine the salt, cheese and bread crumbs. Remove shells from the oven, break an egg into each shell, then sprinkle the cheese/breadcrumbs over the egg. Place in oven and bake until eggs are set ( 5 to 8 minute.).
HOT BEET AND RIPE APPLE RELISH
buraczki z jablkami na goraco
1 1-lb can beets
2 apples, cored, peeled , sliced
2 tablespoons lemon juice
1 tablespoon sugar
salt to taste
1/2 cup sour cream
1 tablespoon flour
Combine first 5 ingredients in a blender and puree. Pour into a saucepan and heat gently. A few minutes before serving combine the sour cream and flour, then stir into the beet mixture. Mix and heat through. Do not boil.
PORK RIBS AND CABBAGE
zeberka wieprzowe z kapusta
3 to 4 pounds ribs; pork spareribs or baby ribs
1/4 cup bacon drippings
6 peppercorns
salt to taste
1 1/2 cups beef broth
1/4 cup cider vinegar
1 carrot, diced
2 onions, chopped
1/4 teaspoon caraway seeds
1 bay leaf
1 small head savoy cabbage, quartered
Brown the ribs in the bacon drippings. Season and combine with all the ingredients apart from the cabbage. Simmer for 1 1/2 hours, adding more broth if necessary (keep meat covered). Add the cabbage quarters and continue cooking for another 30 minutes, or until cabbage is tender. Cut into serving pieces and arrange on heated platter with the cabbage.
POTATOES WITH BACON BITS
ziemniaki z boczkiem
4 medium-sized potatoes, peeled
salt to taste
4 bacon strips, or
4 teaspoons prepared bacon bits
1 tablespoon minced onion
1 teaspoon snipped parsley
Cut potatoes into bite-sized pieces. Cook in salted water until tender. If using bacon strips, cut into pieces and saute until crisp. Drain potatoes and combine with the cooked bacon and drippings or bacon bits and onion and parsley. Toss gently. Serve hot.
CHOCOLATE MAZUREK
mazurek czekoladowy
1 cup sugar
1/2 cup butter
1/2 cup melted baking chocolate
4 eggs, lightly beaten
1 teaspoon vanilla extract
salt to taste
1 tablespoon light cream, or milk
2 cups flour
White icing
Grated nuts
Cream butter and sugar, then beat in the chocolate slowly. Add eggs, vanilla, salt and cream and mix well. Gradually sift in the flour. Spread evenly on a greased cookie sheet and bake at 350F for 15 to 20 minutes. When cool, drizzle with the White Icing. Top with grated nuts of your choice.
WHITE ICING
1 cup confectioners sugar
2 tablespoons rum or lemon juice
Combine ingredients well and drizzle over cake.
AUTUMN BRUNCH FOR 8
radish/escarole bowl / salata wloska z rzodkiewka
crepes with apple filling / nalesniki z nadzieniem jablkowym
roast pork with apple juice glaze / pieczen wieprzowa z glazura jablkowa
buttered baby carrots / marchewka na masle
chilled apricot soup / chlodnik brzoskwiniowy
How about an afternoon outing at your local apple orchard ? But first, arm yourself against the chills by having a hot hearty brunch. To help set the theme of the day, enjoy festive crepes with apple filling and succulent roast pork with apple juice glaze. For a sweet conclusion, try one of the recipes for chilled apricot soup.
RADISH / ESCAROLE BOWL
salata wloska z rzodkiewka
3 bunches escarole
3 bunches radishes, sliced (about 3 cups)
2/3 bacon bits
Wash escarole, drain and break into bite-sized pieces. Trim radishes and slice thinly. Use either ready-made bacon bits or fry 6 slices of bacon until crispy; drain, then crumble. Toss all ingredients together and dress with Sweet/Sour dressing
CREPES WITH APPLE FILLING
nalesniki z nadzieniem jablkowym
3 eggs
1 1/2 cups milk
1 cup flour
3 tablespoons sugar
salt to taste
2 tablespoons olive oil
Combine all ingredients thoroughly, then allow to "rest" for 1 to 1 1/2 hours. Pour a small amount of batter onto a greased crepe pan, tilting to allow batter to spread evenly. Brown lightly, remove and repeat until batter is used up. Fill crepes with apple filling.
APPLE FILLING
4 apples
3 tablespoons butter
3 tablespoons apple juice or cider
Combine inggredients and simmer over low flame for about 20 minutes.
ROAST PORK WITH APPLE JUICE GLAZE
pieczen wieprzowa z glazura jablkowa
1 fresh pork shoulder butt (about 4 pounds)
1 cup apple juice or cider
2 tablespoons brown sugar
1 apple (optional)
1 teaspoon lemon juice (optional)
Brown pork in its own fat in the oven. Combine apple juice (or cider) and brown sugar. Pour over roast and place back to the oven. Bake, uncovered at 325F for 3 to 3 1/2 hours. Baste often. Serve with a garnish of fresh apple rings dipped in lemon juice.
BUTTERED BABY CARROTS
marchewka na masle
2 bunches baby carrots
1/2 cup butter
salt to taste
2 tablespoons sugar
1/2 cup vegetable broth
Wash carrots and snip off tops and tips. Combine all ingredients in a covered pan, over low heat, and braise until tender.
CHILLED APRICOT SOUP
chlodnik brzoskwiniowy
EASY WAY :
2 1-lb cans apricots, chilled and drained
1 teaspoon grated lemon rind
3/4 cup sour cream
Puree all ingredients in a blender, chill and serve.
TRADITIONAL WAY:
2 cups fresh apricots, not pitted
3 cups water
1/2 cup sugar, or to taste
1 tablespoon lemon juice
1 teaspoon grated lemon rind
2 tablespoons corn starch
3/4 cup sour cream
Simmer the apricots in the water for 1/2 hour, or until very soft. Pit, then sieve. Combine the apricot pulp with the other ingredients, insluding the water that was used to cook the apricots, except the sour cream. Simmer until thickened, 5 to 10 minutes. Chill thoroughly and garnish each bowl with a dollop of sour cream.
AUTUMN DINNER FOR 4
raw spinach and bacon salad / salatka ze swierzego szpinaku z boczkiem
venison steaks in wine sauce / jelenie bitki w sosie winnym
cottage style eggs and potatoes / jajka z kartoflami po wiejsku
fresh green peas / swierzy groszek zielony
cheesecake / sernik
Hunters delight ! For those of you fortunate enough to have deer meat, Venison steaks in wine sauce is a dish you will relish. For a bona fide meat and potatoes meal, serve cottage style eggs and potatoes, an uncommonly delicious marriage of flavours. Top off this hearty fare with a morsel of cheesecake. This particular cheesecake recipe is a scaled-down version of a complicated formula. You will appreciate its simplicity.
RAW SPINACH AND BACON SALAD
salatka ze swierzego szpinaku z boczkiem
1 pound raw spinach
2/3 cup bacon bits
Rinse spinach and drain. Break into bite-sized pieces. Use either ready-made bacon bits or fry 6 slices bacon until crisp; drain, then crumble. Toss the bacon bits with the spinach. Dress with sweet/sour dressing.
SWEET/SOUR DRESSING
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons water
salt to taste
Mix all the ingredients in a saucepan and bring to boil. While still warm , pour over salad.
VENISON STEAKS IN WINE SAUCE
jelenie bitki w sosie winnym
1/4 cup flour
4 steaks, cut from loin, about 3/4-inch thick
1 onion, cut into rings
1/4 cup butter
1/4 teaspoon thyme
salt and pepper to taste
1/4 pound fresh mushrooms, sliced
1/2 cup chablis or other dry white wine
Gently pound the flour into the steaks. Along with the onion rings, quickly brown the steaks in the butter over a high flame in dutch oven. When steaks are browned on both sides, add the remaining ingredients, cover and simmer over low heat (without peeking) for 20 minutes.
COTTAGE STYLE EGGS AND POTATOES
jajka z kartoflami po wiejsku
4 sliced, boiled potatoes
1/4 cup butter
5 eggs
1/2 sour cream
salt and pepper to taste
2 tablespoons snipped chives
Saute the potato slices in butter to a golden brown. Beat the eggs together with the sour cream. Gradually fold the eggs into the potatoes. Cook until set. Season. Transfer it on heated platter and shower with the snipped chives.
CHEESECAKE
sernik
1 cup zwieback crumbs
2 8-oz packets cream cheese, softened
1 teaspoon vanilla extract
5 eggs whites
1 cup sugar
1 tablespoon grated lemon peel
Press zwieback crumbs onto the sides and bottom of a greased 8-inch springform pan. Cream the cheese and vanilla. Whip the egg whites and sugar until peaks form. Combine the cheese mixture with the meringue and lemon peel. Spoon into the crumb-lined pan. Bake at 350F for 20 to 25 minutes. Allow cake to cook slowly on a rack, then place in refrigerator to chill for several hours.
AUTUMN CELEBRATION FOR 4
deviled eggs with mushroom bits / faszerowane jajka z grzybami
cucumber apple salad / mizeria z ogorkow i jablek
grilled tenderloin with mushroom caps / poledwica z pieczarkami
brussels sprous in light cheese sauce / brukselka w bialym sosie z serem
bread pudding topped with whipped sour cream / chlebowy budyn z bita smietana
Indian Summer. Autumn and harvest are synonymous. Vegetables are abundant; hunting season is open. The menu is dictated by wonderful eatables now available. Slice the cucumbers and apples paper-thin for this sublime salad. Then treat your palate to grilled tenderloin with mushroom caps, a luscious way of preparing beef fillet with fluted mushrooms. (Save and chop the stems for the deviled eggs with mushroom bits.) Serve with brussels sprouts garnished with a very subtle sauce. Complete the meal with bread pudding topped with whipped sour cream.
DEVILED EGGS WITH MUSHROOM BITS
faszerowane jajka z grzybami
4 hard-cooked eggs
salt to taste
2 tablespoons mayonnaise
1/4 teaspoon dry mustard
2 tablespoons sauteed fresh mushrooms, chopped
paprika (optional)
Peel and halve the eggs, then place yolks in a bowl. Mash yolks with a fork until no lumps remain. Combine with all the ingredients except paprika. Stuff the whites with the yolk mixture, and sprinkle tops with paprika.
CUCUMBER APPLE SALAD
mizeria z ogorkow i jablek
2 cucumbers, sliced thin
2 apples, cored and sliced thin
4 radishes, sliced thin
3 tablespoons lemon juice
2/3 cup sour cream
2 teaspoons chopped dill
salt and pepper to taste
Place first 4 ingredients in a salad bowl, and toss, being sure to cover the apples slices completly with lemon juice. Season the sour cream and spoon over the salad just before serving.
The Poles are very fond of dill as a seasoning. However, in ancient herbal lore, it was considered to be a powerful charm against witchcraft. It`s also said to cure ulcers.
GRILLED TENDERLOIN WITH MUSHROOM CAPS
poledwica z pieczarkami
4 4-oz tenderloin fillets
2 tablespoons olive oil
salt
freshly ground pepper to taste
1/4 pound fresh mushroom caps (save stems for the deviled eggs)
2 tablespoons butter
2 tablespoons mayonnaise
1 teaspoon horseradish
4 slices toast, crusts removed
Brush the fillets with oil and allow to marinate for several hours. Preheat the grill, season the meat with salt and pepper, and grill under very high heat on both sides until meat reaches the desired degree of doneness. Meanwhile, gently saute the mushrooms in butter. Combine the mayonnaise and horseradish and spread evenly on the toast. Place the toast on preheated plates, top the toast with the steaks, and spoon the mushrooms over all.
BRUSSELS SPROUTS IN LIGHT CHEESE SAUCE
brukselka w bialym sosie z serem
1 pound brussels sprouts
1 cup water salted to taste
1/3 cup grated cheddar cheese
1/3 cup butter, softened
1/4 cup bread crumbs
Clean and pick over brussels sprouts. Cook the sprouts in the salted water about 10 to 15 minutes, or until tender. Drain. Blend the grated cheese with the softened butter. Place the brussels sprouts in a heated bowl, spoon the cheese sauce over the sprouts, and sprinkle with bread crumbs.
BREAD PUDDING TOPPED WITH WHIPPED SOUR CREAM
chlebowy budyn z bita smietana
6 egg yolks
1/2 cup sugar
1 cup pumpernickel bread crumbs
1/4 teaspoon each nutmeg, cinnamon, cloves
3 tablespoons butter, melted
6 egg whites, whipped until peaks form
2 tablespoons white bread crumbs
Combine egg yolks and sugar. Stir in the pumpernickel crumbs, seasonings, and butter. Fold in the egg whites. Press the 2 tablespoons of bread crumbs into the sides and bottom of a greased cake pan. Pour the pudding mixture into the pan and bake at 325F for 30 to 35 minutes. Serve warm with whipped sour cream.
WHIPPED SOUR CREAM
bita smietana
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup sugar
Combine ingredients and whip until smooth and stiff.
No comments:
Post a Comment