Club Food

Russian Rye Bread

Serve with hearty soups.

2 packages active dry yeast
2 cups warm water (105 to 115 degrees F)
1/4 cup butter or margarine, softened
1/4 cup dark molasses
1 tablespoon freeze-dried instant coffee
2 tablespoons honey
1 teaspoon salt
1 teaspoon fennel seed, crushed
4 cups medium rye flour
1 1/2 to 1 3/4 cups whole wheat flour
1 egg, slightly beaten

Dissolve yeast in warm water in large bowl.
Stir in butter,
molasses, coffee, honey, salt, fennel seed and rye flour.
Beat
until smooth.
Stir in enough whole wheat flour to make dough easy
to handle (dough will be stiff but slightly sticky).
Turn dough
onto generously floured surface; knead until smooth, about 5
minutes.

Place in greased bowl; turn greased side up.
Cover; let rise in
warm place until double, about 1 hour.
Dough is ready if
indentation remains when touched.

Punch dough down; divide into halves.
Shape each half into a
round 5-inch diameter loaf.
Place loaves on greased cookie sheet.
Cover; let rise until double, about 1 hour.

Preheat oven to 350 degrees F.

Brush each loaf with egg.
Sprinkle with fennel seed if desired.
Bake until loaves are dark brown and sound hollow when tapped,
about 1 hour; cool on wire racks.

Russian Salmon Loaf (Coulibiac)

In Russia, kasha is sometimes used instead of rice.

Pastry
1 medium onion, sliced
1 bay leaf
5 black peppercorns
2 teaspoons salt
2 pounds salmon steaks*, about 1 inch thick
1 cup water
1/2 cup uncooked regular rice
1 teaspoon instant chicken bouillon
8 ounces mushrooms, thinly sliced
3 large onions, finely chopped
1/4 cup butter or margarine
3 hardboiled eggs, peeled and chopped
2 tablespoons minced dill weed
1 teaspoon salt
1 egg yolk
1 tablespoon water
Dairy sour cream, melted butter or margarine

Prepare Pastry.

Heat 1 1/2 inches water, 1 onion, the bay leaf, peppercorns and
2 teaspoons salt to boiling in a 12-inch skillet; reduce heat.

Arrange fish in single layer in skillet.
Simmer uncovered until
fish flakes easily with fork, 4 to 6 minutes.
Drain and cool.
Remove bones and skin from fish; flake fish.

Heat 1 cup water, rice and bouillon to boiling in 1-quart
saucepan, stirring once or twice; reduce heat.
Cover and simmer 14
minutes without lifting cover or stirring.

Remove from heat.
Fluff rice lightly with fork.
Cook and stir
mushrooms and 3 onions in 1/4 cup butter until onions are tender.
Gently stir rice, mushrooms, onions, hardboiled eggs and dill weed
into flaked salmon.
Sprinkle with 1 teaspoon salt.

Heat oven to 400 degrees F.
Shape one-half pastry into flattened
rectangle on well-floured cloth-covered board.
Roll pastry with
floured stockinet-covered rolling pin into a 16 x 7-inch rectangle.
Trim edges evenly.
Place on ungreased cookie sheet.
Mound salmon
mixture over pastry to within 1 inch of edges.
Roll other half
pastry into an 18 x 9-inch rectangle.
Moisten edges of pastry on
cookie sheet with water.
Carefully place second pastry half over
filling.
Press edges with fork or flute to seal.
Leftover pasty can
be cut into shapes to decorate top of pastry.

Cut 1-inch circle in center of top crust or cut slits so steam
can escape.
Mix egg yolk and 1 tablespoon water; brush pastry with
egg yolk mixture.
Bake until golden brown, 50 to 60 minutes.
Serve
with sour cream.
Yields 8 to 10 servings.

Pastry
1 cup butter or margarine
1/3 cup shortening
4 cups all-purpose flour
1 teaspoon salt
10 to 12 tablespoons cold water

Cut butter and shortening into flour and salt until particles
are size of small peas.
Sprinkle in water, 1 tablespoon at a time,
tossing with fork until all flour is moistened and pastry almost
cleans side of bowl.
Gather pastry into a ball.
Divide into halves;
shape into 2 rounds.
Cover and refrigerate until firm, about 3
hours.

* Two(16 ounce) cans salmon, drained and flaked, can be
substituted for the salmon steak; omit cooking step.

Ukrainian Dried Fruit Candy (Ovochevi Konfeti)

Posted by Olga 7:31:13am 10/16/03

Source: Traditional Ukrainian Cookery – Savella
Stechishin

To make about 1 pound.

1 cup dried prunes, pitted
1 cup pitted dates
1 cup raisins
1/4 pound walnuts or blanched and peeled almonds (about 1 cup)
1 tablespoon honey
3/4 cup confectioners’ sugar or 2 ounces sweet chocolate
(about)

Put all of the fruits and nuts through a food mill, using a
coarse disk.
Add the honey and mix thoroughly.
Shape the mixture
into small balls and roll the balls in the confectioners’
sugar.

Alternatively, line a pan 7 inches square with wax paper or
parchment paper.
Pack the fruit and nut mixture firmly into the pan
to a depth of about 3/4 inch.
Melt the chocolate over warm water,
and cover the mixture with the melted chocolate.
Let it harden,
then cut the candy into 1-inch squares.

Ukrainian Cheese Paska

This rich unbaked cheese dessert mold is traditionally served in
the Eastern Ukraine for Easter.
It is molded in the shape of a
pyramid representing a church dome.

2 pounds ricotta cheese
4 egg yolks
1 cup butter
2 cups granulated sugar
Grated rind of 1 lemon
1 teaspoon vanilla extract
1/2 cup heavy cream
1/2 cup chopped candied fruits (optional)
Raisins or naraschino cherries for garnish (optional)

Line a colander with a clean cheesecloth.
Beat cheese with egg
yolks until just smooth.
Cream butter, add sugar, lemon rind,
vanilla, and cream thoroughly.
Combine with cheese mixture and add
heavy cream.
Add the optional chopped candied fruit.
Pour mixture
into the cheesecloth and set over a bowl to drip for at least 24
hours in refrigerator.

Discard the accumulated liquid periodically.
Paska becomes
firmer with time.
Unmold and decorate with candied fruit, raisins
or maraschino cherries as desired.

Serves 8 to 12.

Ukrainian Honey Horns with Almond Filling (Rohalyky z medom i
migdalamy)

Posted by Olga 1/5/2002 9:12 am

Source: Traditional Ukrainian Cookery – S.
Stechishin

These yeast dough crescents are simply terrific for a brunch,
for afternoon tea, or as an after-school snack for children.

Dough
1 envelope dry yeast
1 cup evaporated milk
4 large eggs
4 cups all-purpose flour
1/2 pound butter

Glaze
1/4 cup honey mixed with 1 tablespoon sherry

Almond Filling
1/2 cup unpeeled almonds
1 cup blanched almonds
1 cup granulated sugar
2 tablespoons heavy cream or evaporated milk
1/4 teaspoon almond extract

Dough: Dissolve yeast in 1/2 cup warm milk, add 1 tablespoon
sugar, and allow to foam for a few minutes.
Beat sugar and eggs
until thick.
Alternately add milk, yeast mixture, and flour to form
a soft dough.
Roll out into a rectangle 1 inch thick, brush surface
with melted butter, and roll tightly.
Cut into thirds, and
refrigerate covered in plastic wrap for 4 hours or overnight.

Almond Filling: Roast unpeeled almonds in heavy skillet until
brown but not burned.
Grate or process all almonds fine.
Add sugar,
cream, and almond extract, and mix until thick.
Add a little more
cream if too thick.

Roll one-third of the dough into a rectangle 1/2 inch thick.
with a sharp knife cut 4-inch squares.
Place 1 tablespoon filling
in each square, fold to make a triangle, and roll up.
Place on
greased baking sheet and shape into crescents or “horns.” Repeat
with remaining ingredients.
Allow to rise double.
Bake in preheated
350 degree F oven for 25 minutes or until golden.
Brush with honey
glaze and return to oven for 5 more minutes.
Cool on racks.

Ukrainian Country Babka

Posted by Olga March 20, 2002 15:31:07

2 teaspoons granulated sugar
1/2 cup lukewarm water
2 packages dry granular yeast
1 cup scalded milk, lukewarm
1 cup all-purpose flour
6 eggs
1 teaspoon salt
1 cup granulated sugar
1 cup melted butter
2 tablespoons grated lemon rind
5 1/2 cups sifted flour, about
1 cup or more raisins

Dissolve the sugar in the lukewarm water, sprinkle the yeast
over it, and let stand until softened.
Combine with the lukewarm
milk and 1 cup of flour.
Beat well, cover, and allow the sponge to
rise in a warm place until light and bubbly.
Beat the eggs with the
salt, add the sugar gradually, and continue beating.
Beat in the
butter and lemon rind.

Combine this mixture with the sponge.
Stir in the flour and
knead in the bowl for about 10 minutes.
This dough should be
slightly thicker than for the usual babka mixture.
Knead in the
raisins.
Cover and let rise in a warm place until double in bulk.
Punch down, knead a few times, and let it rise again.
Butter tall,
round baking pans (or coffee cans) with soft butter and fill them
one-third full.
I like to use greased parchment paper on the bottom
of pan.
Cover and let rise in a warm place until the dough reaches
the brim of the pan.
Bake in a moderately hot oven (400 degrees F)
for about 15 minutes, then lower the temperature to 350 degrees F
and continue baking for 40 minutes longer, or until done.
Avoid
browning the top too deeply.
If necessary, cover with aluminum
foil.
Remove the loaves from the pans and allow them to cool.

Babka with Pumpkin

This is a very old recipe, but it is worth preserving.
Mashed
pumpkin imparts a mellow, yellow color to babka and keeps it fresh
and soft for days.
A fewer number of eggs is required when pumpkin
is used.

Follow the preceding recipe for Country Babka.
Add 1/2 to 2/3
cup of cooked, mashed pumpkin, 2 teaspoons vanilla, and 1/2 cup of
orange juice and about 4 eggs.
Add enough flour to give a soft
dough.

Walnut-Almond Torte

Posted by Olga 1/14/2002 1:58 pm

Source: Traditional Ukrainian Cookery

Here is an exceedingly good layered nut torte, the queen of all
tortes, that immigrated to Canada with the contributor after the
Second World War.
It is made of two different batter mixtures.
The
filling is luscious.
Thank you Mrs.
H.
Dershko, Saskatoon,
Sask.

Walnut Layers (2)
8 eggs, separated
1 1/2 cups confectioners’ sugar (icing)
2 cups walnuts, grated
4 tablespoons, fine bread crumbs

Beat the egg yolks until light.
Add the sugar gradually and beat
until thick and fluffy.
Stir in the nuts and bread crumbs.

Beat the egg whites until stiff and fold gently into the
mixture.

Butter two 9-inch deep layer pans (shallow pans may cause the
batter to run over in the oven) with soft butter and sprinkle with
fine bread crumbs.

Spoon the batter into the pans.
Bake 350 degrees F for 30 to 35
minutes, or until done when tested.
Remove from the pans and place
on a cake rack.

Almond Layer (1)
3 to 4 eggs, separated
2/3 cup confectioners’ sugar
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2/3 cup grated almonds
2 tablespoons fine bread crumbs

Beat the egg yolks until light.
Add the sugar gradually and
continue beating until thick and fluffy.
Beat in the lemon rind and
juice.
Stir in the almonds and bread crumbs.

Beat the egg whites until stiff and fold gently into the
mixture.
Spoon the batter into a deep, buttered layer cake pan
sprinkled with bread crumbs.

Bake in a moderate oven (350 degrees F) for 30 to 35 minutes or
until done.
Remove from the pan and place on a cake rack.
Prepare
the following filling.

Filling
3 egg yolks
1 1/2 cup confectioners’ sugar
1/2 cup butter
3 tablespoons strong cool coffee
1/2 teaspoon vanilla extract

Blend the egg yolks with 1/2 cup of the sugar in a saucepan;
cook this mixture over simmering water, stirring constantly, until
it thickens.

Remove it from the heat and cool.

Cream the butter, add the remaining 1 cup of sugar gradually,
and continue creaming until smooth.

Blend in the yolk-sugar mixture, coffee and vanilla extract.
Beat thoroughly.

Spread this filling between the 3 layers of the torte, on the
sides, and over the top.
Decorate with toasted, slivered
almonds.

Ukrainian Sponge Coffee Torte

Posted by Olga 5/5/02 11:32:19 am

A very light and tender torte with a mild coffee flavor.
The
filling is satin-smooth and rich.

1 cup strong coffee (2 tablespoons coffee to 1 cup water)
1 cup sifted CAKE flour
1 teaspoon baking powder
Few grains salt
5 eggs, separated
1 cup granulated sugar

Prepare the coffee and cool it.
Reserve 1/2 cup of the coffee
for the filling.

Sift the flour with the baking powder and salt twice.
Beat the
egg whites until stiff.
Add 1/2 cup of the sugar gradually and beat
constantly until thick.

Now beat the egg yolks until light.
Add the other 1/2 cup sugar
gradually and continue beating until light and fluffy.

Combine both mixtures and fold to blend thoroughly.
Add the
flour alternately with 1/2 cup of the cooled coffee.

Spoon the batter into an ungreased, deep, round baking pan.
Best
to use springform pan.
Bake in a moderate oven (350 degrees F) for
about 45 minutes, or until done when tested.

Invert on a cake rack and cool.
Cut the cake into 2 layers.
Spread the following filling between the layers, over the top and
on the sides:

Filling
1 cup butter (soft)
1 cup brown sugar
1/2 cup strong coffee
2 egg yolks
Toasted slivered almonds

Cream the butter with the sugar until very light.
Add the coffee
gradually and beat with a rotary beater until fluffy.
Beat in the
egg yolks.

The filling should be of a spreading consistency.
Spread as
directed.
Decorate with the toasted almonds.
Place the torte in a
cool place for several hours before cutting.

Ukrainian Cherry Charlotte

Posted by Olga 7/25/02 7:49:58 am

The Ukrainians make a variety of cherry liqueurs.
For the
charlotte, they use a sweet ratafia.
If you aren’t in the habit of
making your own cherry liqueur, you can use kirsch or cherry
brandy.

Serves 4 to 6

1 1/2 pounds pitted cherries
1/2 cup vanilla sugar (divided)
1/2 cup cherry liqueur or kirsch
1/2 pound (about 36) ladyfingers, preferably homemade
1 cup whipped cream
Extra whipped cream and sugar for serving

Put 1 pound of the pitted cherries in a bowl with half the of
the sugar and 2 tablespoons cherry liqueur.
Liquidize in the
blender the remaining cherries with a few tablespoons of water.
Mix
with the rest of the liqueur and use it to MOISTEN the
ladyfingers.

Line the bottom and sides of a springform pan with some of the
moistened ladyfingers.

Fold the remaining sugar into the whipped cream.
Put a generous
layer of cherries over the moistened ladyfingers on the bottom and
cover them with a layer of whipped cream.
Cover this with a layer
of ladyfingers.
Continue in this way, finishing with a layer of
ladyfingers.
Chill in the refrigerator.

Unmold and serve with more sweetened whipped cream.

Olga’s Ukrainian Filled Dumplings (Varenyky – Perogies)

Posted by Olga 2/12/2002 8:13 am

Source: Festive Ukrainian Cooking

For Christmas Eve potato and cabbage fillings prevail.
The dough
should be thin, but not too thin, and resilient to the bite, but
not tough; the filling should be distinct, but not overwhelming, in
flavor.

There are as many variations on this dough as there are
Ukrainian cooks.
Potato filling is by far the most popular for
varenyky.
Many non-Ukrainians are under the false impression that
potato is the only filling for varenyky.
Before the nineteenth
century, however, the potato was scarcely used in Ukraine; varenyky
were filled with a turnip and onion filling.

These half moons of dough may be filled with a variety of
fruits, vegetables, meats and cheeses, although for Christmas Eve
potato and cabbage fillings are the favorite.

5 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter
1 cup evaporated milk
1/2 cup water (more or less as needed)

Combine the flour and salt in a large bowl, forming a well in
the center.
Add the soft butter and evaporated milk gently until
all the flour is absorbed.

Add water as needed.
Knead dough until it sticks together.
Let
rest 5 minutes, then knead until smooth.
Cover and set aside.

Place dough in a greased bowl, turn to coat, and cover.
Let set
for about half an hour.
Take 1/3 of the dough, leaving the rest
covered.

Roll out into a circle on a floured surface.
Flip dough over and
roll it out until it is 1/8 inch thick.
Cut into 3-inch rounds.

Place a tablespoon of filling on one side of the round, flip
over the other half and press edges together to seal.
Place the
dumpling on a floured tray and keep covered.

In a 3-quart saucepan, drop 10 or so dumplings into boiling
water.
Cook for 3 to 5 minutes.
Drain in a colander.
Place on a
lightly oiled dish to coat with a thin layer of oil.
Coat dumplings
so they don’t stick together.

Serve Dumplings with fried onions and sour cream.
Cold dumplings
can be fried in oil and butter for a nice crispy surface.

Mother’s Potato and Cheese Filling
6 medium-size potatoes
2 large onions, chopped fine
1 stick butter (1/4 pound)
1 cup shredded Cheddar cheese or dry
bryndzia (sheep’s milk cheese)
2 teaspoons salt, or to taste
2 teaspoons pepper, or to taste

Peel and dice potatoes, cover with water, and boil until soft.
Drain.
Saute the onions in butter.
Add the cheese, onions, salt and
pepper to the potatoes and mash together, mix well.
Allow to cool,
stirring occasionally.
Once cooled, it is ready to use as dumpling
filling.

Sauerkraut and Cabbage Filling
1 pound sauerkraut
2 large onions, chopped fine
1/2 cup (1 stick) butter
3 cups shredded white cabbage
1 bouillon cube
2 teaspoons pepper

Pour off the sauerkraut juice and set aside.
Use homemade
sauerkraut or bottled.

Saute the onions in butter and add to the sauerkraut.
Add the
cabbage, bouillon, and reserved juice.
Stirring often, cook over
low heat until liquid evaporates.
Add the pepper.

Remove from heat and let cool.
Run the mixture through a meat
grinder or food processor.
The filling is then ready to use in the dumplings.

Ukrainian Grated Potato Bake

Posted by Olga 3/21/2002 10:49 am

A potato pudding that is tender and airy inside and crispy on
the outside.
Serve with sour cream, sautéed onions, or
lingonberry preserves.

1/4 pound sliced bacon, diced
2 large onions, finely chopped
3 pounds new potatoes, peeled
1 cup light cream or half-and-half
3 large egg yolks, slightly beaten
Salt and freshly ground black pepper, to taste
2 large egg whites
4 tablespoons (1/2 stick) unsalted butter

Sauté the bacon in a medium-size skillet over
medium heat until it renders its fat.
Remove from the skillet and
drain on paper towels.

Pour off all but 2 tablespoons of the fat from the skillet.
Add
the onions and sauté, stirring occasionally, over
medium heat until deeply colored, about 15 minutes.
Remove from the
heat and set aside.

Grate the potatoes coarsely by hand or in a food processor using
a coarse grating blade.
Wash in several changes of water.
Squeeze
the potatoes well in a clean linen or cotton kitchen towel to
remove as much liquid as possible.
Rinse and squeeze again.

In a large bowl, thoroughly combine the potatoes,
sautéed onions, bacon, cream, and egg yolks.
Season
generously with salt and freshly ground black pepper.

Preheat the oven to 375 degrees F.

Beat the egg whites until stiff.
Gently fold into the potato
mixture, using a rubber spatula.
Carefully transfer the mixture to
a well-buttered round 10-inch baking dish or heavy oven proof
skillet.
Dot the top with butter.

Bake until the top is browned and crispy and potatoes are
tender, 45 minutes to 1 hour.

Serves 6 to 8.

Ukrainian Lokshyna (Egg Noodles) and recipes

Posted by Olga 5/13/02 10:58:57 am

Home-made noodles are not only delicious but very easy to
prepare.
They may be made in a large quantity, dried, and stored in
a covered container for future need.
For a busy homemaker it is
convenient and time saving to have a supply of home-made noodles on
hand for any emergency.
Increase this recipe to suit your need.

1 egg
1 tablespoon water
1 cup all-purpose flour
1/4 teaspoon salt

Beat the egg slightly and combine with the remaining ingredients
to make a stiff dough.
Knead on a lightly floured board until the
dough is smooth.
Cover and let it stand for 30 minutes.
Roll to
almost paper-thinness and allow it to dry partially.
Turn the dough
over in order to dry the other side slightly.
It must neither be
sticky nor dry and brittle.
Fold into a roll or cut into 3 inch
strips.
Stack the strips on top of each other.
Cut the roll or the
strips crosswise into fine shreds.
Separate the shreds by tossing
them lightly with the fingers.
Spread them out to dry.
The noodles
may be used at once or dried thoroughly, and then stored in a
covered container for future use.

When ready to use, drop the noodles into a large quantity of
boiling salted water, stir, and cook for about 8 minutes.
The
cooking period will depend on the size of the noodles.
Strain over
a colander or sieve, and then rinse with cold water to prevent
sticking.
Use as desired.

Broad or Square Lokshyna

Follow the preceding recipe for Lokshyna.
Cut the dough into
broad shreds or tiny squares.
These may be used in various lokshyna
dishes.

Lokshyna with Cottage Cheese

Here is a nutritious dish which is very simple to make.
Prepare
a desired amount of lokshyna.
Cook as directed.
Drain, but do not
rinse the lokshyna with cold water.
Add some melted butter or bacon
fat and mix lightly.
Mix in some fresh cottage cheese and season to
taste with salt.
Top with chopped crisp bacon or salt pork.
Keep it
hot until ready to serve.

Lokshyna with Eggs

Follow the preceding recipe, but instead of the cheese use
lightly beaten eggs.
To 1 cup of cooked lokshyna allow about 1
tablespoon of butter and 1 egg.
Melt the butter in a frying pan and
add the cooked lokshyna mixed with the eggs and seasoned with salt.
Cook and stir as for scrambled eggs.
Serve immediately.

Baked Lokshyna with Cottage Cheese (Noodle and Cheese
Casserole)p>

1 1/2 cups uncooked noodles
4 slices bacon, chopped
1 egg, slightly beaten
2 tablespoons thick cream
1 cup cottage cheese
Salt
1/4 cup buttered bread crumbs

Cook the noodles as directed in the recipe for Lokshyna.
Fry the
chopped bacon until crisp, and add it along with the bacon fat to
the noodles.
Sprinkle lightly with salt and mix well.
Combine the
egg with the cream and cottage cheese.
Season to taste with salt.
Arrange alternate layers of the noodles and cheese mixture in a
buttered baking dish.
Top with the buttered bread crumbs.
Bake in a
moderate oven (350 degrees F) for about 40 minutes.
Serve as a main
dish with a vegetable salad.

Lokshyna and Ham (Noodle and ham casserole)

Any leftover meat or mushrooms may be used in this dish.

1 1/2 cups uncooked noodles
1 tablespoon butter
3/4 cup ground ham
1/4 cup or more grated cheese
1 egg, slightly beaten
1/4 cup thin cream
1/2 teaspoon salt
1/4 cup buttered bread crumbs

Cook the noodles as directed in the recipe for Lokshyna.
Mix the
drained noodles with the melted butter.
Mix in the ham and cheese.
Combine the egg, cream, and salt, and add to the mixture.
If the
ham is very salty, reduce the salt or omit it.
Spoon into a
buttered baking dish and top with the buttered bread crumbs.
Bake
in a moderate oven (350 degrees F) for about 45 minutes, or until
done.

Lokshyna Ring

2 cups cooked egg noodles
2 tablespoons melted butter
1/4 cup grated cheese
3 eggs, separated
1/4 teaspoon salt
1/2 cup cream

Combine the egg noodles with the butter and cheese.
Beat the egg
whites with the salt until stiff and set them aside.
Beat the egg
yolks, mix in the cream, and add to the noodle mixture.
Fold in the
beaten whites.
Spoon into a well-buttered ring mold.
Set the mold
in a pan of hot water and bake in a moderate oven (350 degrees F)
for about 45 minutes, or until the mixture is set.
Unmold carefully
onto a large platter, and then fill the center with creamed chicken
or creamed vegetables.

Lokshyna and Spinach Casserole

2 cups cooked egg noodles
1 tablespoon melted butter
1/4 cup grated cheese
1/4 teaspoon salt
2 cups cooked spinach
1/2 small onion, chopped
2 tablespoons butter
Salt and pepper
1/4 cup buttered bread crumbs

Combine the cooked noodles with the butter, cheese, and salt.
Squeeze the spinach dry and then chop it.
Cook the onion in the
butter until tender.
Add the spinach.
Season to taste with salt and
pepper.
Arrange the noodles and spinach in alternate layers in a
buttered baking dish.
Top with the buttered bread crumbs.
Bake in a
moderate oven (350 degrees F) for about 35 minutes.
Serve this dish
garnished with hard cooked eggs.

Fried Cooked Lokshyna

Cook the egg noodles, drain, rinse with cold water, and drain
again.
Spread them in a thin layer on a platter and chill
thoroughly in the refrigerator.
Separate the strands.
Fry a small
quantity at a time in deep fat (380 to 390 degrees F) until the
noodles are a delicate brown color.
Remove and drain on absorbent
paper.
Sprinkle the noodles with salt and keep them warm.
Serve as
an accompaniment to meat, or use as a topping for creamed
dishes.

Fried Lokshyna

Noodles prepared by the following method will be regarded as a
rare treat by the family and guests.
They are good as an
accompaniment to meat, as a topping for various dishes, and as a
cocktail snack.

Prepare the noodle dough, but do not dry it.
Cut the rolled
dough into 3-inch strips.
Shred each strip individually and toss
the shreds lightly to separate the strands.
Fry a small quantity at
a time in deep fat (380 to 390 degrees F) until the noodles are a
delicate brown color.
Drain on absorbent paper.
Serve as
desired.

Ukrainian Rosettes

Posted by Olga 2/13/2002 7:05 pm

Source: Traditional Ukrainian Cookery, S.
Stechishin

A culinary fantasy inspired by summer roses.
These rosettes are
also known in Ukraine as carnival roses.
They are very elegant and
dainty.

3 eggs
2 egg yolks
1 tablespoon confectioners’ sugar
1 tablespoon soft butter
1/4 teaspoon salt
1 3/4 cups sifted flour, more or less
Confectioners’ sugar
Candied cherries or red jelly

Beat the eggs and the egg yolks together.
Beat in the sugar,
butter and salt.
add enough flour to make medium soft dough that is
easy to handle.

Knead lightly in the bowl to incorporate the flour.
Cover and
let the dough stand for 10 minutes.
If the dough is too soft chill
in the refrigerator for 15 minutes.

Using a small amount of the dough Roll very thin, about 1/8 inch
or thinner.
Cut into circles with small cookie cutters of two
different sizes, about 1 1/2 and 1 inch in diameter.
Place 2
circles of the same size one over the other, and top them with a
smaller circle.
Press the centers together tightly with the blunt
button point of a knitting needle, or with a finger tip.
The
knitting needle is preferred as the finger tip leaves a large
depression, making the fried rosettes hard in the center.
Make 5
even slits on the outer edge of the circles to form petals.
These
petals will curl up in frying, giving a rosette shape.
Fry, a few
at a time, in deep fat (375 degrees F) until delicately browned.
Drain on absorbent paper.
sprinkle with the confectioners’ sugar.
Just before serving, place the candied cherry, cut in half, or a
dab of red jelly, in the hollow of each rosette.

Ukrainian Snow Cap Cookies

Posted by Olga 2/13/2002 7:16 pm

Source: Traditional Ukrainian Cookery

It is always a pleasure to serve these regal-looking cookies
with a baked-on topping.

1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
3 egg yolks
1 tablespoon rich milk or cream
3 egg whites
1 1/4 cups confectioners’ sugar
1 1/2 cups chopped walnuts
1 cup coconut

Sift the flour with the dry ingredients.
Cream the butter; add
the egg yolks, one at a time, and continue creaming.
Stir in the
milk or cream.
Add the flour and mix thoroughly.
The dough should
be light.
Chill for easier handling.
Roll thin and cut into small
rounds.

Prepare the topping by beating the egg whites until stiff; add
the sugar gradually, beating constantly.
Fold in the walnuts and
coconut.

Place the rounds on a greased baking sheet and top each with the
meringue.
Bake in a moderate oven (350 degrees F) for about 12
minutes, or until delicately browned.

Ukrainian Napoleon Torte

Posted by Olga 1/21/2002 3:57 pm

Source.
Ukrainian Recipes

This delicious torte takes some time to assemble, but it is well
worth the effort.
For a variety you may add chopped fresh fruit or
berries, melted chocolate, or chopped nuts may be added to the
fillings.

Pastry
1 pound butter softened
4 cups all-purpose flour
2 cups sour cream

To make pastry, cut butter into flour until crumbly and blend in
sour cream.
Form dough into 10 balls.
Cover each with wax paper and
refrigerate overnight.

Allow dough to stand at room temperature for 15 minutes, then
roll each ball into a wafer thin circle on a lightly floured board.
Prick all over and bake at 350 degrees F.
for 7 to 10 minutes.
Cool.

Filling #1
3/4 cup granulated sugar
5 tablespoons flour
1/4 teaspoon salt
2 cups milk, scalded
4 egg yolks, beaten
1 teaspoon vanilla extract

To make filling #1: Mix together sugar, flour and salt in top of
double boiler.
Gradually add hot milk, stirring constantly.
Cook
and stir until mixture thickens.
Pour a small amount over egg
yolks, mix thoroughly and pour back into hot mixture.
Cook for 2
minutes.
Cool, then add vanilla extract.

Filling #2
2 (14 ounce) cans sweetened condensed milk
6 egg yolks, beaten
2 teaspoons vanilla extract
1/2 pound butter, softened

To make filling #2: Pour milk into top of double boiler and
cook, stirring frequently, until thickened – about 30 minutes.
Add
egg yolks slowly in a thin stream, stirring constantly.
Add
vanilla.
Cook and stir for 10 minutes.
CHILL.
Beat butter until
fluffy, then slowly beat in chilled milk mixture.

To assemble torte: Place one layer of pastry on a platter and
spread with either filling.
Continue stacking, alternating
fillings, until 1 layer of pastry remains.
Frost top and sides with
remaining filling.
Crush remaining pastry layer and cover torte
with crumbs.
Refrigerate for several hours.

Ukrainian Bread Torte

Posted by Olga 3/23/2002 9:25 pm

Although the name of this recipe lacks glamour, the torte itself
is very delicious.
The original recipe in the old country cookbooks
calls for rye bread crumbs, but white bread crumbs give equally
good results.

1 cup dry bread crumbs
2 tablespoons sherry wine
Grated rind and juice of 1/2 lemon
6 eggs, separated
1 cup granulated sugar
Few grains salt
1 cup almonds, blanched and chopped fine
1 teaspoon baking powder
3 tablespoons granulated sugar
2 tablespoons water
1/4 cup sherry wine
1 stick cinnamon
2 whole cloves

Mix the bread crumbs with the wine, grated lemon rind, and lemon
juice.

Beat the egg yolks until very light.
Add the sugar gradually and
continue beating.
Stir in the bread crumbs, salt, almonds, and
baking powder.
Beat the egg whites until stiff and fold into the
batter.
Spoon into a buttered 9 X 12 inch baking pan.
Bake in a
moderate oven 350 degrees F for about 40 minutes.

When the torte is about done, prepare the following syrup of the
remaining ingredients: Mix the sugar with the water, wine and
spices, and heat gently without boiling it.
Strain.
Pour the hot
syrup slowly over the hot baked torte until all of it is absorbed.
Cool the torte and then remove from the pan.
Ice with a Mocha
Icing.

Mocha Icing
1/4 cup soft butter
1 3/4 cups sifted confectioners’ sugar
4 tablespoons or more strong hot coffee
1 1/2 tablespoons cocoa unsweetened
1/2 teaspoon vanilla extract

Cream the butter.
Add the sugar gradually and beat until creamy.
blend the coffee with the cocoa and add to the mixture.
Stir in the
vanilla extract.
Beat thoroughly.
Cool.
Before spreading the icing,
beat it again.

Eggplant Spread (Baklazhannaia Ikra)

Serve this very cold with highly-flavored breads.

1 (1 pound) eggplant
1 medium green bell pepper
1 small onion, chopped
2 large cloves garlic, minced
1 tablespoon vegetable oil
1/4 cup tomato paste
1 tablespoon sugar
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Cocktail pumpernickel rye bread or black bread

Prick eggplant 3 or 4 times with fork.
Wrap green pepper in
aluminum foil.
Place eggplant and green pepper in shallow baking
dish.
Bake at 400 degrees F until eggplant is very soft, about 35
minutes; cool.
Remove skin from eggplant and seeds from green
pepper; chop eggplant and green pepper.

Cook and stir onion and garlic in oil in 10-inch skillet over
medium heat until onion is tender.
Stir in eggplant, green pepper
and remaining ingredients except bread.
Heat to boiling; reduce
heat.
Simmer uncovered, stirring occasionally, 5 minutes.

Place mixture in blender container.
Cover and blend on high
speed, stopping blender occasionally to scrape sides, until smooth,
about 1 minute.
Cover and refrigerate until very cold, at least 4
hours.

Serve with bread.

Makes about 2 cups.

Vinaigrette Salad

6 beets (about 2 inches in diameter)
8 medium potatoes
4 carrots
3 dill pickles (or one 8 inch cucumber)
1 medium onion or 6 scallions

Dressing
1/3 cup vegetable oil
1/3 cup lemon juice (fresh is better)
2 tablespoons salt
1 teaspoon dill weed
1/2 teaspoon ground black pepper

Scrub beets, potatoes and carrots and boil together.
Check after
15 minutes and remove potatoes and carrots as they finished,
letting beets continue cooking until done.
Cool and peel.
Cut
beets, carrots and potatoes into serving size and combine in mixing
bowl.
Chop onion and pickles and add.

Combine lemon juice and oil with dill, add salt and pepper
(adjust amounts to your taste.
Pour over salad vegetables and stir
(everything will turn various tones of magenta).
Chill at least two
hours before serving.

Serves 10 to 12.

Ukrainian Sauerkraut

Posted by Olga 5/17/02 7:47:47 pm

The cabbage may be mixed with a small quantity of mixed whole
spices or a few peppercorns and some caraway seed.
One or more of
the following shredded or chopped vegetables may be added to the
cabbage: onions, carrots, green or red sweet peppers, celery.
A
small addition of cranberries imparts a delicate flavor to
sauerkraut and colors it lightly.
Another interesting variation may
be obtained by placing a few whole apples with the cabbage.
This is
one of the most popular additions.
Apples fermented in cabbage make
a delicious meat accompaniment.

20 pounds cabbage
1/2 pound pickling salt

Select firm, sound, mature heads of cabbage.
Remove outer leaves
and wash well.
Remove core and slice very finely on cabbage cutter.
Put 5 pounds about (7 quarts) shredded cabbage in a crock, add 3
1/2 tablespoons salt.
Mix well with your hands.
Repeat until all
cabbage and salt is used.

Press down, cover with clean cloth, then with a plate or round
wooden board, small enough to fit inside the crock.
Weigh down with
a clean stone, to keep cabbage covered with brine which forms as
the salt draws juice from the cabbage.
Keep in a warm place 75 to
80 degrees F.
Inspect each day and, with a spoon, remove the scum
that forms.
Rinse cloth in clean water and replace.
Let stand for 6
to 7 days, until it is sour enough to suit your taste.
Put in clean
sterilized jars and seal, or put in freezer bags and freeze.

Pack the sauerkraut into the sealers, cover with the kraut brine
to within 1/2 inch of the top, and seal.
Process the sauerkraut in
a boiling water bath for 10 to 15 minutes for quart sealers.