Crakow Torte (Tort Krakowski)
Cake
8 tablespoons butter
3 cups all-purpose flour
4 tablespoons granulated sugar
4 egg yolks
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
A grating of fresh nutmeg
1/2 cup jam, jelly or marmalade of your choice
Using a fork or pastry knife, cut the butter into the flour until the pieces of butter are the size of peas. Add the remaining ingredients and mix thoroughly. Refrigerate for 30 minutes, then roll to a 1/2 inch thickness and place on a lightly greased baking sheet. Bake in a preheated 350 degrees F oven about 20 minutes, until golden brown. Allow to cool and spread the jam over the top.
Topping
4 egg whites, stiffly beaten
4 tablespoons granulated sugar
1 teaspoon lemon juice
1 cup blanched almonds, chopped
Combine all ingredients, folding gently so as not to deflate the egg whites. Spread over the cake and bake in a preheated 200 degree F oven for about 1 hour, until the meringue is set.
Makes one cake to serve 6 to 8.
Babka (Polish Easter Bread)
1/4 cup warm water (105 to 115 degrees F)
2 packages active dry yeast
4 cups plus 3 tablespoons flour, divided
1/2 teaspoon cinnamon
1/2 cup butter (at room temperature)
1/2 cup granulated sugar
4 egg yolks
1 tablespoon grated lemon zest
1 teaspoon salt
1 cup warm milk
1 cup raisins
1/3 cup pecans
1/2 cup rum
1/2 cup granulated sugar
3/4 cup orange juice
1 teaspoon lemon juice
Mix water with yeast; let stand 5 minutes.
Mix 4 cups flour with cinnamon. In bowl with mixer on high, beat butter with sugar until smooth. Beat in yolks, zest and salt. Beat in yeast mixture. Stir in reserved flour mixture alternately with milk. Stir in raisins. Turn dough out onto greased surface. Knead 10 minutes. Place in oiled bowl. Cover; let rise until doubled, 1 1/2 hours.
In blender, finely grind pecans with remaining flour. Butter 12-cup Bundt pan; flour pan with pecan mixture. Turn dough out onto floured surface; do not punch down. Form into 16-inch long strips; transfer to pan. Cover; let rise 1 hour.
Preheat oven to 350 degrees F. Bake 45 minutes. Cool in pan on rack 10 minutes. Remove from pan; brush with rum. Boil sugar with orange and lemon juices until syrupy, about 5 minutes; brush over warm Babka.
Makes 16 servings.
Caribbean Pineapple Pie
6 cups cut-up fresh pineapple (about 2 medium)
1 cup granulated sugar
2 tablespoons rum
Pastry
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon butter or margarine
8 ounces cream cheese, softened
Place pineapple in large glass or plastic bowl. Stir in 1 cup sugar and the rum. Cover and refrigerate at least 4 hours.
Prepare Pastry; gather into ball. Divide into halves; shape each half into flattened round on lightly floured cloth-covered board. Roll 1 round 2 inches larger than inverted 9-inch pie plate, with floured stockinet-covered rolling pin. Fold pastry into quarters; unfold and ease into plate, pressing against bottom and side.
Drain pineapple, reserving liquid. Spoon pineapple into pastry-lined pie plate. Mix 1/2 cup sugar, the flour, cinnamon and nutmeg in saucepan. Stir in 1/2 cup of the reserved liquid (reserving remaining liquid). Heat to boiling, stirring constantly. Boil and stir 1 minute. remove from heat; stir in butter. Pour over pineapple. trim overhanging edge of pastry 1 inch from rim of plate.
Roll other round of pastry; cut circle into 1/2-inch strips. Place 6 strips across filling. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips each time cross-strip is added. Fold trimmed edge of lower crust over ends of strips; seal and flute. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake at 425 degrees F until crust is brown and filling is bubbly, 35 to 45 minutes.
Gradually beat 1/4 cup plus 2 tablespoons reserved pineapple liquid into cream cheese until smooth and creamy. Serve with pie.
Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 tablespoons cold water
Mix flour and salt; cut in shortening until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 teaspoons water if necessary.
Caribbean Chicken and Rice (Asopao de Pollo, Puerto Rico)
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 teaspoons salt
1 teaspoon dried oregano leaves
1/2 teaspoon ground coriander
1/4 teaspoon pepper
2 cups water
1 (16 ounce) can stewed tomatoes (with liquid)
1 medium onion, chopped
1 clove garlic, crushed
1 cup uncooked regular rice
1 (10 ounce) package frozen green peas
1 medium green bell pepper, chopped
1/2 cup cubed fully cooked smoked ham (about 2 ounces)
1/3 cup pitted small green olives
1 tablespoon capers
Grated Parmesan cheese
Place chicken in 12-inch skillet or Dutch oven. Sprinkle with salt, oregano, coriander and pepper. Add water, tomatoes, onion and garlic. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done, about 20 minutes. Rinse frozen peas under running cold water to separate; drain. Add peas, green pepper, ham, olives, capers and 1 tablespoon caper liquid to chicken. Cover and simmer 5 minutes.
Serve with Parmesan cheese.
Yields 8 servings.
Havana Pork Tenderloin
Posted by FootsieBear at recipegoldmine.com April 29, 2001
1 pound pork tenderloin
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon chili powder
3 limes or 1/2 cup lime juice
2 tablespoons granulated sugar
1/4 cup chopped cilantro
1 teaspoon soy sauce
1 bunch spinach
4 oranges
Slice tenderloin into medallions 12-inch thick. Heat olive oil in large, heavy skillet over medium-high heat. Add meat, garlic, oregano and chili powder.
Flip meat over after it is well browned on first side, and allow to brown on the other, about 2 minutes per pound. Reduce heat to low.
In a small bowl, stir together juice of three limes, sugar, cilantro and soy sauce. Add to meat in skillet and stir well. Remove from heat.
On four plates, arrange spinach leaves. Peel the oranges and remove as much of the white pulp as possible.
Slice oranges crosswise and arrange on top of the spinach. Spoon meat on top of greens and oranges. Drizzle remaining pan juices over all.
Serves 4
African Beef and Rice (Moui Nagden, North Africa)
1 pound beef round steak, 1/2 inch thick
2 tablespoons vegetable oil
1 cup water
1 bay leaf
1 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper
1 (16 ounce) can red kidney beans, drained
1 cup uncooked regular rice
2 medium green bell peppers, cut into 1-inch pieces
1 medium onion, chopped
1 1/2 teaspoons salt
1/2 to 1 teaspoon curry powder
1/4 teaspoon pepper
Cut beef into 1-inch pieces. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown on all sides, about 15 minutes.
Add water, bay leaf, 1 teaspoon salt and the red pepper. Heat to boiling; reduce heat. Cover and simmer 45 minutes.
Drain beef, reserving broth. Add enough water to reserved broth to measure 2 cups. Mix beef, broth and remaining ingredients. Pour into ungreased 2-quart casserole. Cover and bake at 350 degrees F until liquid is absorbed, 45 to 50 minutes.
Serve with sliced tomatoes.
Yields 6 servings.
Roast Pork a la Criolla (Puerto Rico)
Criolla (also known as Creole throughout Latin America) refers to the first generation born in a new country. This dish was probably fixed by the first generation of Spanish born in Puerto Rico, using oregano which was brought to the islands from the Mediterranean. This pork roast is traditionally made with fresh ham.
1 (3 pound) boneless pork single loin
roast or boneless fresh ham roast
(inside round), netted or tied
1 tablespoon freshly ground black pepper
6 garlic cloves, crushed
1 teaspoon oregano
1 1/2 tablespoons olive oil
1 1/2 tablespoons vinegar
1 tablespoon salt
In a small bowl, mix together all seasonings, then rub this mixture on all surfaces of the pork roast. Place roast in shallow pan and roast at 350 degrees F for 1 to 1 1/2 hours or until meat thermometer inserted reads 160 degrees F. Remove roast from oven; let rest 5 to 10 minutes before slicing to serve.
Serves 8.
NOTE: Use leftovers for Cuban Sandwiches.
Lime Meringue Pie (Pastel de Limon, Puerto Rico)
1 (9-inch) pie crust, your favorite recipe or packaged
Filling
3/4 cup cornstarch
4 egg yolks (reserve the white for the meringue)
2 1/2 cups water
1/4 cup fresh lime juice
2 cups granulated sugar
1 teaspoon salt
4 tablespoons butter
Meringue
4 egg whites
1/4 teaspoon baking powder
1 cup granulated sugar
1 tablespoon fresh lime juice
Bake the pie crust in a preheated 350 degree F oven for about 30 minutes, or according to the package directions, until light golden brown. Cool and set aside.
Combine the cornstarch and 1 cup of the water in a saucepan and whisk until combined. Add the remaining water and filling ingredients and whisk to combine. Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling. Pour into the baked pie shell.
Beat the egg whites until stiff. Add the remaining Meringue ingredients, beating until thoroughly combined. Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust. Bake in a preheated 350 degrees F oven for about 15 minutes, until light golden brown. Overcooking will cause the meringue to crack when serving. Cool and refrigerate before serving.
Makes one 9-inch pie to serve 6 to 8.