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

Babaci's Potato Pierogi

By: Chef #1216418

Ingredients

• 12 yukon gold potatoes, peeled and quartered
• 3 eggs
• 3 tablespoons cream cheese, divided
• 3 teaspoons milk, divided
• 2 cups all-purpose flour, divided
• 2 1/2 (8 ounce) containers cottage cheese
• salt
• 2 tablespoons butter
• oil (for frying)

Directions

1. 1

   Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.

2. 2

   Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.

3. 3

   On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.

4. 4

   Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.

5. 5

   Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.

6. 6

   Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.

Source
http://www.recipezaar.com/babacis-potato-pierogi-371848

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