Polish Spring Celebration for 4

succulent rhubarb and carrot relish / soczysta salatka z rabarbaru i marchewki

eggs a la Polonaise / jajka po polsku

toasted bread triangles / przypiekane trojkaty chleba

braised spring lamb with cabbage / jagnie w kapuscie

baked potato with mushroom topping / kartofle zapiekane z grzybami

fruit bomb / bomba owocowa

The most delicate of Spring`s flavours and colours are combined in this menu. The muted seasonings enhance the natural savoriness of the vegetables and the meat. The pink of the lamb and rhubarb combined with the brighter hues of the fruits and berries make these dishes a tempting sight on a balmy spring day.

SUCCULENT RHUBARB AND CARROT RELISH

soczysta salatka z rabarbaru i marchewki

3 stalks rhubarb, sliced diagonally into 1/2-inch pieces

4 carrots, peeled and grated

2 tablespoons sugar to taste

salt to taste

4 tablespoons sour cream

lettuce leaves

chopped parsley

Combine the first five ingredients, then arrange on lettuce. Garnish with chopped parsley, and serve on a chilled platter.

EGGS A LA POLONAISE

jajka po polsku

2 eggs per person

one pat sweet butter per egg

salt to taste

Soft-cooked eggs - 3 to 4 minutes. Remove the eggs from the shells and spoon into individual, elegant glasses. Add butter, salt as you wish, and serve imediately.

TOASTED BREAD TRIANGLES

przypiekane trojkaty chleba

Trim 8 slices of bread of all crust and slice diagonally to form triangles. Butter lightly, and toast under the grill for a few minutes.

BRAISED SPRING LAMB WITH CABBAGE

2 pounds lamb, cut into serving pieces

4 tablespoons flour

4 tablespoons butter

2 cups chicken stock, or water

3 cloves garlic, sliced

salt to taste

1 head cabbage, quartered

1  1/2 teaspoons caraway seeds

1 teaspoon sugar, or honey

2 teaspoons vinegar

Dredge the lamb in flour and brown on all sides in the butter. Add the stock or water and simmer for 1 to 1  1/2 hours. Add all the remaining ingredients and continue cooking over medium heat for another 30 minutes, stirring occasionally. Serves 4.

Note : When purchaising lamb, look for light pink, lean meat.

BAKED POTATO WITH MUSHROOM TOPPING

kartofle wypiekane z grzybami

4 large baking potatoes

1/2 pound fresh mushrooms, chopped

1 finely chopped onion

1/2 cup butter

1 egg

2 teaspoons parsley

2 tablespoons light cream or half and half

1 cup sour cream

4 tablespoons grated cheese

1/2 cup buttered bread crumbs

Bake potatoes at 375F for 45 minutes, or until potatoes are tender when pierced through with a fork. Slice lengthwise, scoop out and mash the pulp. Lightly saute the mushrooms and onion in butter, then combine with the mashed potato centers, the egg, parsley and cream. Blend well, then return to the potato-shells. Generously top with the sour cream and garnnish with the grated cheese and bread crumbs. Return to the oven at 325F for a few minutes to warm up through.

Note: This recipe can be used as a light meal all by itself.

FRUIT BOMB

bomba owocowa

3 cups mix of fruits or berries

3 cups whipping cream

3 cups sugar

fresh fruits or berries for garnish

Whirl chopped mix of fruits or berries in a blender, oor mash until pureed. Whip the cream, adding sugar gradually, until stiff. Slowly add fruits puree to the cream, while continuosly beating. When thoroughly blended, set in a freezer. After 1  1/2 hours remove from freezer and beat again to prevent icing and to improve the texture. Return to freezer. Repeat this procedure again after an hour, then transfer to a sugared mold and leave in a  freezer for at least 2 more hours. Garnish with fresh mix of fruit or berries.