Strawberry-Rhubarb Tart - Polish Style

 Witamy!

Poles love fruit tarts.  They’re nothing like American grocery store style fruit tarts with huge chunks of fruit in a yellow custard, and drenched in a shiny sweet glaze.  Those are pretty to look at but I prefer other European pastries that are less sweet.   

The classic Polish berry tarts we grew up with have fewer ingredients, they are simpler to make, less sweet and focus more on the natural flavors of the fruit.  This one is a favorite because it combines the flavors of berries and rhubarb for a wonderful contrast of sweet and tart.

Have your local farmers markets opened up yet?   As the weather gets warmer, more and more berries will be showing up for sale.  And since they are usually local and fresh picked, the berries are bright red and super-sweet. 

Now we’re also seeing rhubarb which is a bakers’ dream ingredient.  When raw it looks like red celery, and it’s quite tart on the tongue.  But when you cook it down with some sweetener, it can add such a beautiful bright fresh note to any fruit it is paired with. 

This is a favorite “go-to” dessert of ours because it is so easy and frankly flexible.  Any berries will work although we like it best when the berries are paired with the rhubarb for a more natural and fresher flavor profile. 

Yields 32 squares

Cake Batter

1¼    cups butter, softened

¾      cup sugar

1½    cups flour

1½    teaspoons baking powder

½      cup milk

4       eggs, separated

1       teaspoon vanilla extract

1       pound rhubarb, cut into thin, ½-inch wide slices

1      pound ripe strawberries, sliced into 1/2-inch pieces

Preheat oven to 350°F.  Butter and flour a 10x15-inch pan.

Using a standing mixer, blend the butter and sugar and until pale and creamy.  Mix the flour with the baking powder and add to the butter - alternately with the milk.  Add the egg yolks one at a time, beating constantly.  Add the vanilla and blend thoroughly.

In a separate bowl, beat the egg whites until stiff.  Fold into the dough and mix lightly.  Spread the dough evenly in the prepared pan.  Combine the strawberry and rhubarb pieces and distribute the fruit mixture evenly on top of the batter. 

Topping

½    cup butter, softened

1     cup flour

¼    cup brown sugar, lightly packed

Mix the butter and flour until it resembles coarse crumbs.  Add the sugar and mix well.  Sprinkle the crumb mixture over top of the fruit.

Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.  If the crumb topping starts to brown too quickly, place a piece of aluminum foil over the top of the cake.  Remove from oven.  Cool and cut into portion-sized squares.   A scoop of vanilla ice cream on the side would be a no-brainer! 

*  Note:  if your fruit pieces are too small they could render too much moisture and the middle of your tart will be wet. If so, bake a little longer, keeping an eye on the crust not getting too dark.

Smacznego!

Our Easter Traditions - Kicked Up Polish Style

 Wesołych Świąt (Happy Easter)! 

Our Easter menu will remain pretty much the same this year - as it has through four generations and over 70 years since the Zeranski’s emigrated from Europe.  For 2021 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!

Pork Cutlets - Classic Polish Style

 Witamy!

In these crazy times, we're all spending more time in the kitchen and often crave basic comfort food, especially now that it's colder  (unless you live "down under").   But we've been spending soo much time in the kitchen that lately we're on the hunt for meals that are easier to prepare without sacrificing great and classic flavors. Pork is one way to go that has worked for us - especially pork cutlets. 

  

 Have you noticed how store-bought pork has changed over the last few years?  Center-cut boneless pork chops are lean and devoid of flavor compared to what we used to enjoy. 

That’s why the safe cooking temp was lowered by the USDA to 145 °F - a full 15 degrees less than before.  And now the USDA says it’s OK to eat your pork slightly pink.  So we no longer buy boneless chops, opting for bone-in, with a nice layer of fat around the edges (great for cooking - it gets cut off before eating).  

Pork has always been an important part of the Polish diet.  This classic cutlet is a tasty choice anytime and anywhere in Poland.  Quite similar to Viennese Schnitzel, the Polish version is often served with boiled cabbage, dill pickles or Brussel sprouts & carrots.  In fact we just made this dish a couple of days ago.

Heffron Farms

Serves 4
4 thin center cut pork chops
3 tablespoons flour
1 egg, beaten
½  cup bread crumbs  
1 teaspoon marjoram finely chopped
salt and pepper to taste
2 tablespoons olive oil 

Use bone-in or boneless chops, either will work.  Trim most of the excess fat from the chops.  Pound the meat to tenderize until about 1/4 inch thick.  (Hint:  pound the chops under a plastic freezer bag to make the process easier and cleaner).  Cutlets may be cut into smaller pieces to better fit your skillet.  
Season generously with salt and pepper. 

Mix bread crumbs and marjoram. 
Dredge the cutlets in flour.  Dip in the beaten egg.  Roll in bread crumb mixture and press in to make bread crumbs stick to the cutlets. 

Preheat the oil in a large skillet and saute the cutlets under medium heat until golden on both sides and until the pork is just barely pink in the middle. If your cutlets are about a quarter inch thick, as we like them, they'll probably be done in about 2 to 3 minutes per side.  Watch them carefully while in the pan so the crumb topping doesn't burn.  

Garnish with fresh chopped parsley or dill.  Serve with your favorite vegetables, boiled baby potatoes with butter and dill; on top, and slices of dill pickle.  Yum!

Smacznego!