World Recipes

Ukrainian Sponge Coffee Torte

Posted by Olga at recipegoldmine.com 5/5/02 11:32:19 am

A very light and tender torte with a mild coffee flavor. The filling is satin-smooth and rich.

1 cup strong coffee (2 tablespoons coffee to 1 cup water)
1 cup sifted CAKE flour
1 teaspoon baking powder
Few grains salt
5 eggs, separated
1 cup granulated sugar

Prepare the coffee and cool it. Reserve 1/2 cup of the coffee for the filling.

Sift the flour with the baking powder and salt twice. Beat the egg whites until stiff. Add 1/2 cup of the sugar gradually and beat constantly until thick.

Now beat the egg yolks until light. Add the other 1/2 cup sugar gradually and continue beating until light and fluffy.

Combine both mixtures and fold to blend thoroughly. Add the flour alternately with 1/2 cup of the cooled coffee.

Spoon the batter into an ungreased, deep, round baking pan. Best to use springform pan. Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done when tested.

Invert on a cake rack and cool. Cut the cake into 2 layers. Spread the following filling between the layers, over the top and on the sides:

Filling
1 cup butter (soft)
1 cup brown sugar
1/2 cup strong coffee
2 egg yolks
Toasted slivered almonds

Cream the butter with the sugar until very light. Add the coffee gradually and beat with a rotary beater until fluffy. Beat in the egg yolks.

The filling should be of a spreading consistency. Spread as directed. Decorate with the toasted almonds. Place the torte in a cool place for several hours before cutting.

Ukrainian Country Babka

Posted by Olga at recipegoldmine.com March 20, 2002 15:31:07

2 teaspoons granulated sugar
1/2 cup lukewarm water
2 packages dry granular yeast
1 cup scalded milk, lukewarm
1 cup all-purpose flour
6 eggs
1 teaspoon salt
1 cup granulated sugar
1 cup melted butter
2 tablespoons grated lemon rind
5 1/2 cups sifted flour, about
1 cup or more raisins

Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand until softened. Combine with the lukewarm milk and 1 cup of flour. Beat well, cover, and allow the sponge to rise in a warm place until light and bubbly. Beat the eggs with the salt, add the sugar gradually, and continue beating. Beat in the butter and lemon rind.

Combine this mixture with the sponge. Stir in the flour and knead in the bowl for about 10 minutes. This dough should be slightly thicker than for the usual babka mixture. Knead in the raisins. Cover and let rise in a warm place until double in bulk. Punch down, knead a few times, and let it rise again. Butter tall, round baking pans (or coffee cans) with soft butter and fill them one-third full. I like to use greased parchment paper on the bottom of pan. Cover and let rise in a warm place until the dough reaches the brim of the pan. Bake in a moderately hot oven (400 degrees F) for about 15 minutes, then lower the temperature to 350 degrees F and continue baking for 40 minutes longer, or until done. Avoid browning the top too deeply. If necessary, cover with aluminum foil. Remove the loaves from the pans and allow them to cool.

Babka with Pumpkin

This is a very old recipe, but it is worth preserving. Mashed pumpkin imparts a mellow, yellow color to babka and keeps it fresh and soft for days. A fewer number of eggs is required when pumpkin is used.

Follow the preceding recipe for Country Babka. Add 1/2 to 2/3 cup of cooked, mashed pumpkin, 2 teaspoons vanilla, and 1/2 cup of orange juice and about 4 eggs. Add enough flour to give a soft dough.

Ukrainian Honey Horns with Almond Filling (Rohalyky z medom i migdalamy)

Posted by Olga at recipegoldmine.com 1/5/2002 9:12 am

Source: Traditional Ukrainian Cookery - S. Stechishin

These yeast dough crescents are simply terrific for a brunch, for afternoon tea, or as an after-school snack for children.

Dough
1 envelope dry yeast
1 cup evaporated milk
4 large eggs
4 cups all-purpose flour
1/2 pound butter

Glaze
1/4 cup honey mixed with 1 tablespoon sherry

Almond Filling
1/2 cup unpeeled almonds
1 cup blanched almonds
1 cup granulated sugar
2 tablespoons heavy cream or evaporated milk
1/4 teaspoon almond extract

Dough: Dissolve yeast in 1/2 cup warm milk, add 1 tablespoon sugar, and allow to foam for a few minutes. Beat sugar and eggs until thick. Alternately add milk, yeast mixture, and flour to form a soft dough. Roll out into a rectangle 1 inch thick, brush surface with melted butter, and roll tightly. Cut into thirds, and refrigerate covered in plastic wrap for 4 hours or overnight.

Almond Filling: Roast unpeeled almonds in heavy skillet until brown but not burned. Grate or process all almonds fine. Add sugar, cream, and almond extract, and mix until thick. Add a little more cream if too thick.

Roll one-third of the dough into a rectangle 1/2 inch thick. with a sharp knife cut 4-inch squares. Place 1 tablespoon filling in each square, fold to make a triangle, and roll up. Place on greased baking sheet and shape into crescents or "horns." Repeat with remaining ingredients. Allow to rise double. Bake in preheated 350 degree F oven for 25 minutes or until golden. Brush with honey glaze and return to oven for 5 more minutes. Cool on racks.

Ukrainian Cheese Paska

This rich unbaked cheese dessert mold is traditionally served in the Eastern Ukraine for Easter. It is molded in the shape of a pyramid representing a church dome.

2 pounds ricotta cheese
4 egg yolks
1 cup butter
2 cups granulated sugar
Grated rind of 1 lemon
1 teaspoon vanilla extract
1/2 cup heavy cream
1/2 cup chopped candied fruits (optional)
Raisins or naraschino cherries for garnish (optional)

Line a colander with a clean cheesecloth. Beat cheese with egg yolks until just smooth. Cream butter, add sugar, lemon rind, vanilla, and cream thoroughly. Combine with cheese mixture and add heavy cream. Add the optional chopped candied fruit. Pour mixture into the cheesecloth and set over a bowl to drip for at least 24 hours in refrigerator.

Discard the accumulated liquid periodically. Paska becomes firmer with time. Unmold and decorate with candied fruit, raisins or maraschino cherries as desired.

Serves 8 to 12.

Russian Apricot Pudding (Kissel)

2 cups water
1 cup dried apricot halves
1/4 cup granulated sugar
3 tablespoons cornstarch
Dash of salt

Heat water and apricots to boiling; reduce heat. Cover and simmer until tender, about 20 minutes. Place apricots and 1/2 cup cooking liquid in blender container; cover and puree until uniform consistency. Press puree through sieve.

Mix sugar, cornstarch and salt in saucepan; gradually stir in apricot puree and remaining cooking liquid. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour into dessert dishes.

Serve with half-and-half or sweetened whipped cream if desired. Yields 4 servings.

Noodle and Cheese Casserole
(Lazanki s Tvorogom i Smetanoi, Russia)
(Lokshyna, Zapechena z Syrom, Ukraine)

12 ounces fresh lasagna noodles
1 pound farmer cheese
1 cup dairy sour cream
4 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1/4 cup dry bread crumbs
1 tablespoon butter or margarine

Cut lasagna noodles into diamond shapes, about 1 inch wide. Cook noodles in 3 quarts boiling water until tender, about 3 minutes; drain.

Mix cheese, sour cream, egg yolks, salt and pepper in large bowl; gently stir in cooked noodles.

Preheat oven to 375 degrees F. Grease 2-quart shallow casserole with 2 tablespoons butter; sprinkle with bread crumbs. Pour noodle mixture into casserole; dot with 1 tablespoon butter. Bake uncovered until hot, 25 to 30 minutes.

Yields 6 servings.

Prianiki with Honey and Spices

The prianik is the oldest of the Russian sweetmeats. Traditionally it is a small cake made with honey and spices (prianosti). Prianiki can also be made with different flavors and resemble a slightly floury meringue. If hot honey or syrup is used in the making, the dough should be left for an hour or two in the refrigerator before baking.

1 1/2 cups all-purpose flour
10 tablespoons granulated sugar
2 1/2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon cardamom
2 eggs
1/2 teaspoon baking powder
1 tablespoon olive oil

Mix together oil and honey. Beat eggs and sugar until white and fluffy.

Sift flour with baking powder and stir in the spices. Gradually mix the spiced flour into the eggs and sugar and then add the honey. The dough should be stiff but not dry. Cool for 1 hour in the refrigerator.

Roll into small balls in the palms of your hands and place, well separated, on a greased baking sheet. Bake in a preheated fairly hot oven for 20 minutes. Spiced Prianiki are usually glazed while still hot by dipping into a syrup made with 8 tablespoons sugar and 2 tablespoons water, into which is folded a stiffly beaten egg white. Cool on a wire grill.

Ukrainian Sauerkraut

Posted by Olga at recipegoldmine.com 5/17/02 7:47:47 pm

The cabbage may be mixed with a small quantity of mixed whole spices or a few peppercorns and some caraway seed. One or more of the following shredded or chopped vegetables may be added to the cabbage: onions, carrots, green or red sweet peppers, celery. A small addition of cranberries imparts a delicate flavor to sauerkraut and colors it lightly. Another interesting variation may be obtained by placing a few whole apples with the cabbage. This is one of the most popular additions. Apples fermented in cabbage make a delicious meat accompaniment.

20 pounds cabbage
1/2 pound pickling salt

Select firm, sound, mature heads of cabbage. Remove outer leaves and wash well. Remove core and slice very finely on cabbage cutter. Put 5 pounds about (7 quarts) shredded cabbage in a crock, add 3 1/2 tablespoons salt. Mix well with your hands. Repeat until all cabbage and salt is used.

Press down, cover with clean cloth, then with a plate or round wooden board, small enough to fit inside the crock. Weigh down with a clean stone, to keep cabbage covered with brine which forms as the salt draws juice from the cabbage. Keep in a warm place 75 to 80 degrees F. Inspect each day and, with a spoon, remove the scum that forms. Rinse cloth in clean water and replace. Let stand for 6 to 7 days, until it is sour enough to suit your taste. Put in clean sterilized jars and seal, or put in freezer bags and freeze.

Pack the sauerkraut into the sealers, cover with the kraut brine to within 1/2 inch of the top, and seal. Process the sauerkraut in a boiling water bath for 10 to 15 minutes for quart sealers.