A delicious vegetable dish to eat with any rich meat, or sausage, spiced red cabbage with apple contains onion, nutmeg, allspice, balsamic vinegar and redcurrant jelly.
This Polish Red Cabbage Recipe (Czerwona Kapusta) is fantastic. I have been searching for years for a great red cabbage recipe since I visited Oma’s Haus in New Braunfels. I have finally found a restaurant quality recipe and I am so excited!
Ingredients for Polish Red Cabbage Recipe:
2 (3-pound) head red cabbage, shredded
1 medium onion, shredded
1 large granny smith apple, peeled and chopped
2 tablespoons butter or olive oil
1/4 cup butter
1/3 cup balsamic vinegar
1/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon allspice
5 whole cloves (wrapped in cheesecloth)
1.5 teaspoon caraway seeds
1 teaspoon celery seeds
2-3 crushed garlic cloves
1 cup raisins
Directions for Polish Red Cabbage Recipe:
1. Clean and cut red cabbage into quarters (discard core) and then coarsely shred (or use food processor).
2. Add onion and cabbage in a large pot with butter and/or olive oil. Cook slowly to reduce.
3. Mix rest of ingredients (including the rest of butter) together into bowl, pour into pot. Mix well.
4. Simmer slowly for 30-45 minutes. Check to make sure that the juices have not 100% evaporated–you do not want anything to burn on the bottom. You can add 1-2 tablespoons of apple cider vinegar if needed. Stir occasionally.
5. Simmer till tender. Season to taste. (Add sugar, salt, pepper, etc. to your liking. Some people like more sugar, some more salt. I noticed by adding a little bit of vinegar and salt on one batch, it helped a lot. But, you can’t really do a true taste test till the next day. After you reheat it, taste again and see what you think it needs for a balance of sweet, sour, and salty. Cabbage just happens to need more salt than people realize for flavor. We are conservative on salt in this recipe.)
6. Best if refrigerated over-night and reheated the next day!
Fantastic Recipe for this Tasty Maxwell St. Style Polish Sausage Sandwich
This Maxwell St. Style Polish Sausage Sandwich can be found on foodnetwork.com
Yummy Ingredients for Our Polish Sausage Sandwich:
1 tablespoon vegetable oil
4 links Polish kielbasa sausage, patted dry with a paper towel (about 1 1/2 pounds)
1 yellow onion, thinly sliced
Kosher salt and freshly ground black pepper
4 fresh poppy seed hot dog buns
6 to 10 pickled sport peppers
Directions for Maxwell St. Style Polish Sausage Sandwich:
Preheat the oven to 175 degrees F.
Heat the oil over medium heat in a heavy-bottomed skillet. Add the sausages and cook on each side, undisturbed, until golden brown, about 5 minutes a side. Set on a baking dish in the oven to keep warm.
To the same skillet, add the onions and stir to combine with the oil. Season the onions with salt and pepper and cook over medium-low heat, undisturbed, until the bottom of the onions begin to caramelize, about 10 minutes. Stir only once and cook for another 25 minutes, undisturbed. Once the onions are golden and soft, set aside.
For the sandwich build: Place a sausage on a bun, slather in good yellow mustard, top with an ample amount of caramelized onions and 2 or 3 sport peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up. Eat while standing with only TWO napkins and a giant pop.
Polish Mazurka is a wonderful tradition in Poland. It is a delicious fruit cookie that can be enjoyed around Christmas or any time of year.
“We tasted cookies from all over Eastern Europe, and these bars really stood out — they were beautiful, satisfying, sweet and colorful, and the dried fruit really sings Christmas. They’re usually made on Christmas Eve, but their portability would make them great for bake sales or cookie swaps.”
Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray. Line the bottom of the pan with parchment paper.
For the cookie: Whisk the flour, baking powder and salt in a bowl.
Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes. Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.
Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes. Cool completely, about 45 minutes.
Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of the pan and see the pan with no liquid seeping back. Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
Spread fruit evenly over the top of the cooled crust.
Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
Cut, using an oiled knife, into 24 bars. Serve.
Busy baker’s tips: When double-wrapped, the cookie base keeps at room temperature for 3 days or frozen for 1 month. The fruit compote can be made up to 1 week ahead and refrigerated. Store completed cookies in an airtight container, layers separated with parchment paper, for up to 5 days.
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From Food Network Kitchens
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/mazurkas-poland-recipe.html?oc=linkback
Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside.
Preheat oven to 375 degrees F.
Place honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining bread crumbs and hazelnuts.
In a separate bowl, whisk the egg whites until stiff and fold into the batter. Place mixture into the brioche tins and bake for 45 minutes.
When cool remove from pan and garnish with whipped cream and a drizzle of honey.
Simple Polish recipe for Mazurek topped with apple. This recipe can be found on food.com
Sift together all dry ingredients by pulsing in food processor.
Add chilled butter into flour pulse until crumbly.
Add beaten yolks with cream and add to flour mixture, just till it comes together when squeezed with fingers, but still will be crumbly.
Press dough into pan.
Lay on buttered 8 inch square cake pan, pressing dough to evenly cover the base.
Chill for 5 minutes.
Bake for 20 minutes in a preheated 350 degree oven.
Mix apples and Southern Comfort together.
Remove base from oven and cover with apple topping.
Bake 20 minutes longer.
Cool dust with powdered sugar or top with a sugar icing and garnish with sliced toasted almonds.
Cut into 16 finger size servings.
I recently discovered that most people who do not live in Texas (or Central Europe) have never had the experience of tasting a kolache. Let me start by explaining what a kolache is, it is essentially heaven wrapped in dough then baked to perfection. Growing up in Texas, I have always taken Kolaches for granted, assuming that everyone had these available as a breakfast item. For those of you who have not had the pleasure, I apologize, but here are two Kolache recipes, the 1st is a Texas Kolache recipe and the 2nd is a European Kolache.
Beat together warm water, sugar, yeast, 1 cup warm milk and 1 3/4 cups flour thoroughly and let stand for 1 hour.
(I usually make the sponge in a large metal bowl, and let it sit in a barely warm oven for the hour. I preheat my oven to 170, then open the door of it to let some of the heat escape for about 3 to 5 minutes. BE SURE TO TURN YOUR OVEN OFF! I cover the bowl with a clean flour sack towel and pop it in.).
Add Crisco, 1/4 cup warm milk, salt, egg yolks and 2 1/4 cups flour. Beat well and let rise until double in bulk.
( when I put the sponge in the barely warmed oven, I microwave the Crisco. It’s really hot, so I let it stand out while the sponge is percolating. If you put the Crisco in when it is too hot, it will kill the yeast. The results are not pretty, lol. I usually use butter flavored Crisco.).
Then work down (stir it with a wooden spoon. It releases all the “air” trapped in it. The dough will be very soft, and a little sticky.).
Make the parts for each sausage roll. Cover the sausage and cheese with the dough you have patted out.( I use a silpat, and pat each golf ball size blob down to a rectangle about 3 inches by 5 inches and about 1/4 of an inch thick.) Make sure to seal the cheese and sausage up well, and place the seam side down on the sheet pan.
(It’s hard to put an exact measurement on this because some like to use the big sausages, and others the little smokies. I usually use about a golf ball size for the sausages that are about 4 inches long and 1/2 inch in diameter. Any more, and I have way too much breading around the sausage. This dough really grows after the 2nd rise.).
Beat the egg and water together to make an egg wash. Brush the egg wash over the tops of the kolaches. (This makes them a beautiful golden brown. I usually reserve the 2 egg whites that I separate from the yolks for the dough and it has worked like a charm for me.).
Let rise 15 minutes. (I’ve found that 15 minutes is plenty, because the kolaches continue to puff up in the oven. I’ve left them overnight, and it caused the bread to be too spongy, and they went stale very quickly.).
Bake at 400 degrees until golden brown, about 15 minutes.
Though this is a recipe for Sausage, Cheese, and Jalapeno Kolaches, you can put almost ANYTHING in your kolaches, we certainly do in Texas! Here are some ideas:
Spinach and Feta Kolache
Ham and Egg Kolache
Central European Jam Kolaches:
Central European Jam Kolache (this recipe can be found on allrecipes.com)
1/2 cupbutter, softened
3 ouncescream cheese, softened
1 1/4 cupsall-purpose flour
1/4 cupstrawberry jam
1/4 cupsifted confectioners’ sugar
Beat butter and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.
Roll dough to 1/8 inch thickness on a lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into center of each circle. Fold opposite edges together, slightly overlapping edges.
Place 2 inches apart on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners’ sugar.
This recipe for jam kolaches can be found on allrecipes.com