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.

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.

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.

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.

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 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.

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.

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 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.

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.