Czechoslovakian Bublanina Dessert

By Barbara Rolek

The universal Czechoslovakian cake, called Bublanina, varies with the season and the fruit that is available. It's a bit like a coffeecake in texture and is probably why it is sometimes served as a breakfast pastry. Commonly used fruits are sweet cherries, tart cherries, plums, nectarines, apricots, strawberries and blueberries, which I used in this version.

The name "Bublanina" comes from the Czech word for bubble and might refer to the fact that the cake batter bubbles up around the fruit, almost enveloping it.

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Makes 6 servings of Czechoslovakian Bublanina

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 3 large eggs divided, at room temperature
• 1 tablespoon Grand Marnier or other orange liqueur (optional)
• 1 teaspoon orange zest
• 1/2 teaspoon salt
• Pinch of cream of tartar
• 1 cup all-purpose flour
• 2 cups fresh blueberries, washed and stemmed
• Confectioners' sugar
• Blueberry Sauce (optional but see below)

Preparation:

1. Place rack in center of oven and heat to 350 degrees. Butter or lightly coat with cooking spray a 9-inch-by-9-inch baking pan. In a medium bowl, cream together butter, sugar and yolks until light and fluffy. Add liqueur, if using, orange zest and salt, mixing well.
   
   
2. In a clean medium bowl, beat egg whites with cream of tartar until stiff. Alternately fold in egg whites and flour into butter-egg mixture.
   
   
3. Turn batter into prepared pan and scatter blueberries evenly over top. Press down into batter with a spatula. Bake 30 to 40 minutes or until toothpick inserted near center comes out clean. Cut into 6 equal pieces. Serve warm or cold dusted with confectioners' sugar and blueberry sauce, if desired.

Source
http://easteuropeanfood.about.com/od/bohemianczechdesserts/r/bublanina.htm

Polish Nalesniki Sauerkraut Filling

By Barbara Rolek

Sauerkraut filling goes well with savory Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried.

These nalesniki are a good option for a vegetarian meal.

Makes about 1 1/2 cups Nalesniki Sauerkraut Filling

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

• 1/3 cup chopped onion
• 1 tablespoon butter
• 1 1/2 cups finely chopped sauerkraut, rinsed and drained well
• 2 tablespoons sour cream

Preparation:

1. In a large skillet, saute onion in butter until tender, about 3 minutes. Add sauerkraut and cook 2 minutes.
   
   
2. Remove from heat and stir in sour cream. Use immediately.

Source

Jewish Almond Babka Recipe

By Barbara Rolek

This almond babka recipe was appropriated from the Poles by Eastern European or Ashkenazic Jews. As with most recipes, changes were made over the years.

Instead of being baked in a swirly babka pan the Poles use, most Jewish people bake it in a loaf pan and, often, add a streusel topping. It's a delicious, rich version that is most commonly made in chocolate, cinnamon and almond varieties and, in my opinion, surpasses most Polish babkas I've tasted. This recipe makes 3 loaves but they freeze very well.

Here's a larger picture of cinnamon and almond babkas.

Makes 3 (9-by-5-inch) loaf pans of Jewish Almond Babkas

Prep Time: 30 minutes

Cook Time: 50 minutes

Ingredients:

• Dough:
• 2 packages active dry yeast
• 1/2 teaspoon + 1 1/2 cups sugar
• 1/4 cup 110-degree water
• 1 cup milk
• 1/2 cup (1 stick) softened margarine
• 1 teaspoon salt
• 3 large eggs, separated + 1 large beaten egg white
• 5 cups all-purpose flour
• .
• Filling:
• 2 (12-ounce) cans almond filling (see below)
• .
• Topping:
• 6 tablespoons all-purpose flour
• 8 tablespoons sugar
• 4 tablespoons cold butter

Preparation:

1. Stir yeast and 1/2 teaspoon sugar into warm water. Set aside until frothy. Grease three (9-by-5-inch) loaf pans.
   
   
2. Scald the milk and place in a large mixing bowl or stand mixer. Add margarine and stir to melt. Add 1/2 cup sugar, salt, yeast mixture, and 3 beaten egg yolks.
   
   
3. Add flour and knead until shiny and elastic. Place in a greased bowl, turning to coat both sides, cover with greased plastic wrap and let rise until doubled. This may take as long as 2 hours.
   
   
4. Beat reserved egg whites until soft peaks form. Add remaining 1 cup sugar and whip until stiff peaks form. Reserve. Prepare the streusel topping by mixing the flour and sugar and cutting in the butter as for pie dough.
   
   
5. Punch down dough and divide into three parts. Working with one part at a time and covering the rest, roll into a large rectangle 1/8-inch thick.
   
   
6. Spread dough with 2/3 of a can of almond filling and then 1/3 the egg whites. Fold in the sides of dough and roll up tightly as for a jellyroll. Place in prepared pan. Brush with beaten egg white and sprinkle with 1/3 the streusel topping. Cover with greased plastic wrap and let rise until above the rim of the pan. Repeat with remaining dough.
   
   
7. Place rack in center of oven and heat to 350 degrees. Bake babkas for 40-50 minutes or until an instant-read thermometer registers 190 degrees. Let cool in pan 5 minutes and then carefully turn out onto a rack to cool completely.

Source
http://easteuropeanfood.about.com/od/crossculturaldesserts/r/almondbabka.htm

Beets with Orange Zest Recipe

By Barbara Rolek

This cold vegetable or salad is a simple pairing of sweet beets and tangy vinegar with citrus overtones. When working with beets, remember to wear gloves, otherwise your hands will be dyed purple for days!

Makes 4 servings of Beets with Orange Zest

Prep Time: 15 minutes

Ingredients:

• 2 cups whole or sliced canned or jarred beets
• 1/4 cup olive oil
• 2 tablespoons red-wine vinegar
• Salt and black pepper
• Zest of 1 orange

Preparation:

1. Cut beets into strips or julienne. Place in a nonreactive bowl. In a jar with a lid, shake oil and vinegar vigorously. Pour over beets. Season to taste, add zest and toss.
   
   
2. Refrigerate until cold and serve on a lettuce-lined salad plate, if desired.

Source
http://easteuropeanfood.about.com/od/vegetables/r/beetswithzest.htm

Eastern European Grilled Kashkaval Cheese Sandwich Recipe

By Barbara Rolek

In the old days and even now, people in Eastern Europe toast a piece of bread at the hearth and warm a piece of cheese near the fire and put the two together for a lower-fat version of an American grilled cheese sandwich.

My take is to fry Bulgarian kashkaval sandwiched between two pieces of dark rye. This sheep's milk cheese has just the right pungency to make things interesting.

HEALTHIER OPTION: Toast the bread. Place the cheese and other ingredients between, wrap in plastic and microwave to melt the cheese.

View this larger image.

Makes 1 Eastern European Grilled Kashkaval Cheese Sandwich

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 2 slices dark rye bread, buttered on one side only
• 2 ounces Bulgarian kashkaval cheese or Provolone cheese
• 1 thin slice red onion
• 1 slice tomato

Preparation:

1. Assemble the sandwich by placing the cheese on one unbuttered side of bread, top with onion and tomato and remaining piece of bread, unbuttered side down.
   
   
2. Heat a nonstick skillet over medium for a few minutes. Place the sandwich in the skillet and turn the heat to low. Cook slowly 4 minutes more or less to a side.

Variation: Use feta cheese mixed with chopped dill in place of the kashkaval cheese.

Source
http://easteuropeanfood.about.com/od/crossculturalmaincourses/r/grilledcheese.htm