Category Archives: International Foods

Polka, Piwo, and Pierogi at the Broadway Market on January 16th – Broadway Fillmore Alive

The Broadway Market will celebrate National Polka Month with the Polka, Piwo (Beer), and Pierogi event on Saturday, January 16, 2016. Craft Piwo (beer) tastings by the Friends of the Broadway Marke…

Source: Polka, Piwo, and Pierogi at the Broadway Market on January 16th – Broadway Fillmore Alive

Mexican Twelfth Night Bread

This recipe for Mexican Twelfth Night Bread is another classic recipe from “Meet the Millers“. In a poor decision the recipe was released 4 days afterthe traditional celebration of Twelfth Night (released Tuesday January 9, 1958; Twelfth Night is traditionally celebrated January 5th). They tried though.

Print Recipe

Mexican Twelfth Night Bread

Course: Dessert
Cuisine: Mexican

Ingredients

  • 1 3/4 cups flour sifted
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 tablespoon butter
  • 1 egg beaten
  • 1/4 cup milk
  • confectioners sugar (optional)
  • cinnamon sugar (optional)
  • maple syrup (optional)
  • butter

Instructions

  • Sift dry ingredients and cut into butter.
  • Combine with a mixture of the egg and milk.
  • Knead gently to form a mass.
  • Form into balls about 1" in diameter; grease hands if necessary while forming the balls.
  • Cover and let stand twenty minutes at room temperature.
  • Roll on lightly floured board into very thin cakes.
  • Drop into 375° F deep fat and fry to a golden brown on each side.
  • Dredge breads with confectioners sugar, cinnamon sugar, or serve with maple syrup or honey

Notes

As always- printer friendly copies:
Polish American Cookbook

Creamed Mushrooms with Wine / Grzyby w Sosie z Winem

Creamed Mushrooms with Wine

Grzyby w Sosie z Winem

Polish American Cookbook
Print Recipe

Creamed Mushrooms with Wine / Grzyby w Sosie z Winem

Polish Creamed Mushroom recipe
Cook Time30 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: polish

Ingredients

  • 1 pound mushrooms
  • 1/2 cup butter (not margarine, like I even have to say that)
  • 2 tablespoons flour
  • 1/2 cup chicken stock
  • 1 cup sweet cream
  • 2 tablespoons sherry
  • salt (to taste)
  • pepper (to taste)

Instructions

  • Slice mushrooms and saute in ¼ cup of butter for 10 minutes.
  • Heat the rest of butter, add flour and when smooth, add chicken stock and cream.
  • Season with salt and pepper
  • Bring to boiling point and simmer for 5 minutes.
  • Add cooked mushrooms.
  • Pour sherry over the creamed mushrooms; heat and serve.

Notes

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From the Polish American Cookbook

Viko

Lebkuchen

Lebkuchen

  • 8 cups sifted flour
  • ½ teaspoon baking soda
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 ½ cups strained honey (1 lb)
  • 2 cups sifted brown sugar
  • ¼ cup water
  • 2 eggs, slightly beaten
  • 1 ½ cups candied orange peel, shredded (6 oz)
  • 1 ½ cups candied citron, shredded (6 oz)
  • 2 cups almonds, blanched and shredded ( ¾ lb)

Sift flour, soda and spices together three times. Boil honey, sugar and water 5 minutes. Cool. Add nuts, eggs, fruit and flour mixture. Work into loaf and place in refrigerator. Let ripen 2 or 3 days. Roll on slightly floured board to ¼” thickness. Cut into strips, 1” x3”. Bake on oiled VIKO Aluminum Cooky sheets in moderate oven (350° F) 15 minutes.
When cool cover with Transparent Glaze or icing.
Lebkuchen should ripen in cake box at least one day before they are to be served. Makes 10 dozen Lebkuchen. To soften, put cloth wrung out of warm water in top of container holding cookies. Leave on for 24 hours.

Via VIKO Many Feature Cook Book

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Lebkuchen 3×5 card Lebkuchen 4×6 card Lebkuchen full page

Delight Cookies Sütemémy

Delight Cookies
Sütemémy

  • 1 pound butter
  • 1 cup sugar
  • 4 cups all purpose flour
  • 2 whole eggs
  • 2 egg yolks
  • 2 egg whites, slightly beaten
  • ½ pound nutmeats, chopped
  • 4 tablespoon sugar
  • Strawberry, cherry, pineapple or apricot preserves

Cut butter into sugar and flour as for pie dough. Add whole eggs and egg yolks. Mix well. Wrap dough in waxed paper and refrigerate for 2-3 hours. Roll out on floured surface 1/8” thick. Cut into rounds with small glass or cookie cutter. With a thimble, cut out centers of half the rounds, making rings. Brush rings with slightly beaten egg whites and sprinkle with nuts mixed with sugar. Bake rings on ungreased cookie sheet at 350° about 8 minutes or until done. Remove. Bake plain cookie rounds. Remove and cool. Spread a small amount of desired preserves onto plain cookie rounds and top with cookie rings.

Carolyn Balogh- a Taste of Hungary

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