pickled mushrooms / grzyby marynowane
individual oyster souffles / dolki z ostrygami
roast suckling pig / pieczony prosiak
raising stuffing / nadzienie z rodzynkami
fresh peas with dill butter / groszek z maslem koperkowym
peach tarts and plum tarts / brzoskwinie i sliwki w muszelkach ciasta
What is more enjoyable than a warm summer`s day with the sunlight filtering through trees laden with ripening fruit ? Now is a time to savor the luscious results of the fertile terrain. Laze in the sun after a feast of roast suckling pig and oyster souffle. Life is good ; have the crowd over for brunch ! Celebrate a wedding or a holiday or even just the good weather with a special group of friends. All the recipes for the following brunch have been expanded to serve a dozen (or more) people. The Individual Oyster Souffles (which are deceivingly simple people to prepare) add a sumptuos touch.
PICKLED MUSHROOMS
grzyby marynowane
Cook these delicatessen dainties ahead of time for a better melding of flavours, and allow yourself more time for preparation of last minute recipes.
2 pounds fresh mushrooms
2 finely chopped onions
1 cup water, salted
1/2 cup vinegar, or to taste
4 bay leaves
1/4 cup peppercorns
1 tablespoon allspice
Combine all ingredients, bring to boil, then simmer for about 15 minutes. When cooled, remove the mushrooms to glass containers for storage in the refrigerator until needed. If storing for any extended lenght of time, be sure to use sterilized jars and caps.
INDIVIDUAL OYSTER SOUFFLES
dolki z ostrygami
1 quart oyster
1/4 cup flour
1/4 cup butter
2 cups half-and-half
salt to taste
6 egg yolks, beaten
6 egg whites
Chop oysters coarsely and drain. Make a roux of the flour and butter. Gradually add hlf-and-half, stirring constantly. Stir in all the ingredients except the egg whites. Remove from heat. Whip the egg whites until stiff, then fold into other ingredients. Spoon mixure into 12 greased, individual ramekins. Bake at 350F for 20 minutes, or until lightly browned.
ROAST SUCKLING PIG
pieczony prosiak
1 10-lb, whole suckling pig
1/2 cup butter
salt to taste
1 cup beer
Wash the pig well and pat dry. Rub butter between your hands, then rub the meat with your buttered hands. Work the butter in, then salt. Stuff the suckling pig with the following stuffing, then sew shut or secure with small skewers. Place in a large shallow pan stomach down and roast at 325F for 6 to 6 1/2 hours; a meat thermometer should read 185F. (Always serve the fresh pork well done. There should be no tinge of pink.) During the roasting time, occasionally baste the roast with the butter drippings and the beer. For a crispy skin, spray the roast often with your plant mister.
RAISIN STUFFING II
nadzienie z rodzynkami
3 egg yolks
2 tablespooons butter
1/4 cup bread crumbs
salt and pepper to taste
1/4 teaspoon cloves
1 tablespoon brown sugar
2 teaspoons parsley
2 teaspoons dill
3/4 cup raisins
3 egg whites, beaten stiffly
Beat the egg yolks with the butter. Combine with all the other ingredients except the egg whites. Mix thoroughly. finally, fold in the beaten egg whites and stuff the suckling pig as directed.
FRESH PEAS WITH DILL BUTTER
groszek z maslem koperkowym
3 cups water
1 teaspoon salt
4 pounds shelled peas
Bring the salted water to a boil, add peas, cover and simmer for 15 to 20 minutes. Drain, then serve dressed with dill butter.
DILL BUTTER
1/4 pound unsalted butter
4 tablespoons chopped dill
1 teaspoon parsley
Melt butter slowly, then combine with the herbs. Pour over the peas and serve.
PEACH TARTS AND PLUM TARTS
brzoskwinie i sliwki w muszelkach z ciasta
PLUM TART:
1 cup butter
2 1/2 cups flour
1 cup confectioners sugar
2 teaspoons baking powder
2 eggs, beaten
3 tablespoons sour cream
Cut the butter into the flou, gradually adding the confectioners sugar and baking powder. Beat in the eggs and sour cream. Knead the dough, then chill for easier handling. Roll thin onto a greased cookie sheet. Cover the tin evenly with the dough.
TOPPING:
40 prune plums
1 cup confectioners sugar
2 tablespoons lemon juice
Slice the plums lengthwise, remove pits, and place on the dough, skin down, in even rows. Bake at 350F for 45 to 50 minutes. While tarts cool, combine the confectioners sugar and lemon juice. Ice the cake and cut into 40 squares.
PEACH TARTS:
Use the same dough recipe as for the Plum Tarts
15 fresh peaches, peeled and pitted
1/3 cup confectioners sugar
Slice the peaches in half and place, cut- side down, on dough in even rows. Bake at 350F for 45 to 50 mminutes. When cool, dust with confectioners sugar. Cut into 30 squares, to fit a half of peach on each square.
PICKLED MUSHROOMS
grzyby marynowane
Cook these delicatessen dainties ahead of time for a better melding of flavours, and allow yourself more time for preparation of last minute recipes.
2 pounds fresh mushrooms
2 finely chopped onions
1 cup water, salted
1/2 cup vinegar, or to taste
4 bay leaves
1/4 cup peppercorns
1 tablespoon allspice
Combine all ingredients, bring to boil, then simmer for about 15 minutes. When cooled, remove the mushrooms to glass containers for storage in the refrigerator until needed. If storing for any extended lenght of time, be sure to use sterilized jars and caps.
INDIVIDUAL OYSTER SOUFFLES
dolki z ostrygami
1 quart oyster
1/4 cup flour
1/4 cup butter
2 cups half-and-half
salt to taste
6 egg yolks, beaten
6 egg whites
Chop oysters coarsely and drain. Make a roux of the flour and butter. Gradually add hlf-and-half, stirring constantly. Stir in all the ingredients except the egg whites. Remove from heat. Whip the egg whites until stiff, then fold into other ingredients. Spoon mixure into 12 greased, individual ramekins. Bake at 350F for 20 minutes, or until lightly browned.
ROAST SUCKLING PIG
pieczony prosiak
1 10-lb, whole suckling pig
1/2 cup butter
salt to taste
1 cup beer
Wash the pig well and pat dry. Rub butter between your hands, then rub the meat with your buttered hands. Work the butter in, then salt. Stuff the suckling pig with the following stuffing, then sew shut or secure with small skewers. Place in a large shallow pan stomach down and roast at 325F for 6 to 6 1/2 hours; a meat thermometer should read 185F. (Always serve the fresh pork well done. There should be no tinge of pink.) During the roasting time, occasionally baste the roast with the butter drippings and the beer. For a crispy skin, spray the roast often with your plant mister.
RAISIN STUFFING II
nadzienie z rodzynkami
3 egg yolks
2 tablespooons butter
1/4 cup bread crumbs
salt and pepper to taste
1/4 teaspoon cloves
1 tablespoon brown sugar
2 teaspoons parsley
2 teaspoons dill
3/4 cup raisins
3 egg whites, beaten stiffly
Beat the egg yolks with the butter. Combine with all the other ingredients except the egg whites. Mix thoroughly. finally, fold in the beaten egg whites and stuff the suckling pig as directed.
FRESH PEAS WITH DILL BUTTER
groszek z maslem koperkowym
3 cups water
1 teaspoon salt
4 pounds shelled peas
Bring the salted water to a boil, add peas, cover and simmer for 15 to 20 minutes. Drain, then serve dressed with dill butter.
DILL BUTTER
1/4 pound unsalted butter
4 tablespoons chopped dill
1 teaspoon parsley
Melt butter slowly, then combine with the herbs. Pour over the peas and serve.
PEACH TARTS AND PLUM TARTS
brzoskwinie i sliwki w muszelkach z ciasta
PLUM TART:
1 cup butter
2 1/2 cups flour
1 cup confectioners sugar
2 teaspoons baking powder
2 eggs, beaten
3 tablespoons sour cream
Cut the butter into the flou, gradually adding the confectioners sugar and baking powder. Beat in the eggs and sour cream. Knead the dough, then chill for easier handling. Roll thin onto a greased cookie sheet. Cover the tin evenly with the dough.
TOPPING:
40 prune plums
1 cup confectioners sugar
2 tablespoons lemon juice
Slice the plums lengthwise, remove pits, and place on the dough, skin down, in even rows. Bake at 350F for 45 to 50 minutes. While tarts cool, combine the confectioners sugar and lemon juice. Ice the cake and cut into 40 squares.
PEACH TARTS:
Use the same dough recipe as for the Plum Tarts
15 fresh peaches, peeled and pitted
1/3 cup confectioners sugar
Slice the peaches in half and place, cut- side down, on dough in even rows. Bake at 350F for 45 to 50 mminutes. When cool, dust with confectioners sugar. Cut into 30 squares, to fit a half of peach on each square.
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