apples in creamy beet glaze/ jablka w glazurze buraczanej
dutch oven braised ham/ szynka duszona w rondlu
eggs with bechamel sauce/ jaja sadzone w sosie bechamel
black poppy seed rolls / buleczki z makiem
asparagus au gratin / szparagi wypiekane z tarta buleczka
almond cake / babka migdalowa
Apples are favourite relish for ham. Here is an unusual way for serving both as an accompaniment for the eggs with Bechamel sauce. The verdant asparagus and the fresh ham are perfect choices for a spring party
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APPLES IN CREAMY BEET GLAZE
jablka w glazurze buraczanej
1 pound cooked beets, drained and minced, or 1 1-lb can beets, drained and minced
3 tablespoons beet juice
2 tablespoons flour or cornstarch, which makes a more transparent glaze
salt to taste
1 teaspoon sugar
2 apples, peeled, cored and diced
1/2 cup sour cream
1 tablespoon lemon juice
Gently warm the beets. Mix the beets juice with the flour (or cornstarch) and add to the beets along with the salt and sugar. Bring to a boil. Stir in remaining ingredients. Keep warm, but do not boil.
DUTCH OVEN BRAISED HAM
szynka duszona w rondlu
1 2-lb, slice fresh ham
2 tablespoons flour
3 tablespoons bacon drippings or 3 tablespoons butter
1/4 cup broth or water
2 sliced onions
2 teaspoons caraway seeds
Dredge ham with the flour and lightly brown in the drippings with the onions. Add the rest of the ingredients and simmer for 1/2 hour.
EGGS WITH BECHAMEL SAUCE
jaja w sosie bechamel
8 hard-cooked eggs
1 raw egg, beaten
1/2 cup bread crumbs
1/4 cup butter
Cool and shell the hard-cooked eggs. Dip each peeled whole egg into the raw egg and then roll in the bread crumbs. Saute gently in the butter until warmed through. Place on heated platter and dress with the Bechamel sauce.
Note: use half the bechamel sauce recipe for the eggs and other half for the asparagus.
BECHAMEL SAUCE
4 tablespoons butter
4 tablespoons flour
2 cups milk
dash salt
1/2 teaspoon lemon juice
6 egg yolks
Make a roux of the butter and flour. Gradually add the milk, while stirring continuosly. Remove from the heat. Mix 3 tablespoons of the sauce with the other ingredients, then combine yolk mixture with the rest of the sauce. Heat over medium heat for about 5 minutes, or until thickened.
Note: to use only a small amount of juice from fresh lemon without wasting the rest of it, roll a lemon across the countertop several times. Then , prick it with a fork and squeeze out the desired amount of juice. The lemon remains almost intact and be used again for other purpose.
ASPARAGUS AU GRATIN
szparagi wypiekane a tarta buleczka
2 pounds asparagus
salted water
bechamel sauce
4 tablespoons cheese, grated
3 tablespoons buttered bread crumbs
Wash asparagus, scrub gently with a vegetable brush. Cook whole, just barely covered in boiling , salted water for 10 to 15 minutes. Drain and arrange in a flat baking dish. Cover with the bechamel sauce. sprinkle with cheese and brad crumbs and lightly brown under the broiler until the sauce is bubbly.
ALMOND CAKE
babka migdalowa
1 cup sugar
10 eggs, separated
1 1/2 cups ground almonds
juice of 1 lemon
2 cups flour ( potato flour is best)
Cream the sugar with the egg yolks until frothy and lemon coloured. Add the ground almonds and juice and mix well. Beat the egg whites until stiff, then fold into the almond mixture alternately with sifted flour. Pour into a greased mold and bake at 450 F for 30 minutes
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