egg and ham roll-ups / krokiety z jajek i szynki
turkey platter with mayonnaise garnish / indyk w przyprawie majonezowei
walnut torte / placek z orzechow wloskich
Who wouldn`t be beguiled by the idea of magnificent picnic? The courses are all finger foods that can be served without fuss. The fun starts with egg and ham roll-ups for hors d` ouevre.
EGG AND HAM ROLL-UPS
krokiety z jajek i szynki
8 hard-cooked eggs, shelled
16 thin ham slices
16 cherry tomatoes
salad greens
slice eggs in half and roll each in a slice of ham. Place a cherry tomato on the top of each and secure with an hors d`ouevre pick. Serve on a bed of lettuce
TURKEY PLATTER WITH MAYONNAISE GARNISH
indyk w przyprawie majonezowej
1 turkey breast
salt
juice of 1 lemon
3 carrots, peeled and chopped
3 onions, peeled and chopped
1 leek chopped
1 celery root, finely chopped (optional)
3 celery stalks, chooped
1 bay leaf
salt and white pepper to taste
Rinse turkey breast and pat dry. Rub cavity with salt and drizzle lemon juice over the bird. Chill for several hours, then place in a large stockpot with the remaining ingredients, and water to cover. Simmer for 2 1/2 hours, or until meat pulls easly from the bone. Skin as necessary. Remove turkey from the stock. (Save the stock with cooked vegetables for another recipe for soup.) Skin the bird and slice off the meat into serving pieces. Chill well. Arrange with the following garnish on a bed of salad greens :
1 cup cubed jellied consomme
1 cup cauliflowerets, cooked and drained
3 hard-cooked eggs, peeled and sliced
cherry tomatoes
marinated mushrooms
asparagus tips
1 cup mayonnaise placed in a green pepper radish roses
MAYONNAISE (BLENDED METHOD)
1 egg
salt to taste
2 tablespoons vinegar
1/4 teaspoon paprika
1 cup olive oil
Combine all ingredients except for the oil in the blender. While blender is running, gradually pour in the oil. Process untill mayonnaise is thickened.
There are three basic varieties of paprika : the mild spanish or californian which are the most available on our supermarket shelves, and the hungarian paprika, which is more pungent. Polish recipes call for the hungarian sweet variety known as the "noble nose" paprika. If you`re only able to find one of the milder paprikas, you can add a little zip to it by combining a dash of chili powder or cayenne pepper with the paprika.
WALNUT TORTE
placek z orzechow wloskich
12 egg yolks
1 cup sugar
1/2 pound walnuts, shelled and finely chopped
4 tablespoons flour, sifted
12 egg whites, beaten until peaks form
Combine the egg yolks with the sugar, nutsand flour two 9-inch cake pans, then spon mixture into pans. Bake at 325F for 30 minutes. Remove from pans, let cool on racks, then sandwich the two layers together with this filling:
1 cup sugar
1/2 poun walnuts, shelled and finely chopped
1/4 cup heavy cream
Mix the sugar and nuts; gradually stir in the cream. Use only enough cream to hold the filling together. If desired, drizzle some of the following icing over the top of the torte:
1/2 cup confectioners sugar
1 tablespoon lemon juice
Mix thoroughly and drizzle over the top of the torte.
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