Witamy!
Poles love to bake with fruit and they always have. This particular recipe was an old favorite of Peter’s Mother’s and it calls for canned pineapple. But for us, today, this classic dessert is an attractive opportunity to take advantage of seasonal harvests and what is best in the grocery stores and farmer’s markets.
The canned pineapple is a time saver but it can easily be substituted for any fresh fruit that has been chopped, diced, and drained well. Right now we’re seeing peaches, apples, nectarines, and apricots at our farmer's market. And just yesterday we saw bags of beautiful cherries at Wegmans. The key, is to drain the fruit well, otherwise the bottom layer of dough will get soggy.
Yields 32 squares
Dough
3 cups flour, sifted
2 teaspoons baking powder
3 tablespoons sugar
1 cup butter
3 egg yolks
½ cup milk
Preheat oven to 350°F. Mix the flour with the baking powder and sugar in the bowl of a standing mixer. Cut the butter into the flour until it resembles coarse crumbs. Mix the egg yolks with the milk and add to the flour. Knead the dough until all ingredients are incorporated well and the dough forms a ball.
Filling
5 cups crushed pineapple, drained
6 tablespoons cornstarch
½ cup sugar
In a medium saucepan, mix the pineapple, cornstarch and sugar and cook on low heat until the mixture thickens. Set aside to cool.
Line a 10x15-inch baking pan with parchment paper and butter the paper. Divide the dough into 2 equal pieces. Roll out the pieces of dough into rectangles, each large enough to fit in the prepared baking pan. Place one rectangle in the baking pan. Spread the pineapple mixture over the dough.
Cut the second dough rectangle into strips and arrange on top in a lattice design.
Topping
1 egg white, beaten
1 cup walnuts, chopped
Brush the top dough layer with the beaten egg white and sprinkle with the walnuts. Bake for 40 minutes until golden brown on top. Remove from the oven. Cool on a baking rack. Cut into squares and serve.
Smacznego!
Witamy!
Polish Baba’s, or Babka’s, are brioche-like cakes that are very popular on special holidays such as Easter or Christmas. They get their name after the long flowing skirts worn by the Babcia's or Grandmothers who baked these cakes many generations ago. Traditionally they are not filled, and often glazed with a light icing flavored with vanilla or rum, and often decorated with nut slices or candied fruit.
There are so many varieties of Baba’s in classic Polish baking…this is one of the more traditional versions which we like a lot because it is so flexible for changing up the flavorings. It is both fluffy and somewhat fragile, crumbling at a heavy touch. But it is surprisingly moist, and enhanced with the subtle aroma of vanilla and the brightness of lemon.
This Baba is perfect for an afternoon snack since it is not too sweet, light yet very flavorful - perfect with a cup of hot tea or coffee.
Serves 8-10
1/3 cup butter, softened
¾ cup sugar
4 eggs
4 tablespoons plain yogurt
1 teaspoon vanilla extract
1 medium lemon – zested and juiced
1½ cups flour
2 teaspoons baking powder
Cream the butter with the sugar using a standing mixer. Add the eggs one at a time, beating at high speed. Add the yogurt, vanilla extract, lemon zest and juice, and beat 3 more minutes. Add the flour, baking powder and lemon zest, and beat 5 more minutes.
Grease a 9-inch bundt or tube pan well or spray the pan with a commercial baking spray. Pour the batter into the prepared pan, spreading the batter so the sides are higher than the center.
Bake at 350°F for 40-45 minutes until the cake begins to pull away from the sides of the pan. Test by inserting a toothpick into the center…the cake is done when the toothpick comes out clean.
Transfer the pan to a wire rack and cool for 15 minutes. Place a plate over the top of the pan and invert the pan onto the plate; then lift off the pan. Dust the baba with confectioners’ sugar before serving. Will be even more delicious with strawberries or other berries on the side.
Smacznego!
Wesołych Świąt (Happy Easter)!
Our Easter menu has remained pretty much the same through four generations and over 65 years since the Zeranski’s emigrated from Europe. For 2015 it will be again be a blend of Polish traditional delicacies with some American favorites – all intended to please our family’s diverse palates.
The Polish sweets, such as this Gypsy Mazurka,
are in our Polish Classic Desserts, and the savory classics are all in our Polish Classic Recipes book, both of which make great Easter gifts.
The cornerstones of the menu are always platters of traditional sliced ham
partnered with at least two or three aromatic varieties of kielbasa and hard boiled eggs.
Next are bowls of steaming aromatic cheesy scalloped potatoes and a chilled Polish vegetable salad.
On the side we sip traditional peppery Barszcz (clear beet broth). The combination of sweet and peppery flavors balance so well with the rustic garlicky kielbasa and more delicate vegetables.
For dessert Laura always has such a hard time choosing between the traditional Babas, Cheesecakes or Mazurkas. Everyone’s mouths are already watering intensely with the anticipation of this meal.
As we start to make our plans for this wonderfully traditional Easter meal, we quickly understand that a couple of sauces to garnish the cold sliced meats, are the true difference-makers that elevate the feast into something truly special. The added layers of flavor just intensify the pleasure of each bite.
These are classics and easy to prepare ahead of time. A dollop or two on your plate, right next to the ham and kielbasa, will kick the flavors up and make the meal truly memorable…until next year.
Mustard Sauce (Makes 1 cup)
2 tablespoons prepared mustard
1 cup sour cream
Salt to taste
¼ teaspoon sugar
Mix all ingredients well. Chill well.
Green Onion Sauce (Makes 1 ½ cups)
1 cup sour cream
2 hard boiled eggs, chopped
4 tablespoon chopped green onions
¼ teaspoon sugar
1 teaspoon lemon juice
Salt to taste
Mix all the ingredients. Chill well.
Beets & Horseradish (Makes 2 cups)
2 14.5 ounce cans beets (not pickled), drained & rough-chopped
5 ounces prepared horseradish
1 teaspoon sugar
Combine all ingredients, place in an airtight sealed container. Best after 24 hours. We often add an ounce or two of more horseradish just before serving for an even stronger kick.
Dill Pickle Sauce (Warm) Makes 3 cups
1 ½ tablespoons butter, melted
2 tablespoons instant flour
½ cup beef stock or bouillon (hot)
3 large dill pickles, shredded
½ cup dill pickle liquid from the jar
½ cup sour cream
Salt to taste
Mix butter with flour over low heat. Gradually stir in the hot bouillon and then the pickle juice. Bring to a light boil, stirring constantly. Add the pickles and sour cream. Heat, but do not boil. Add salt to taste. Serve warm.
Smacznego!
