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Smoked Salmon | Smørrebrød

Makes 12 canapés

Throughout Scandinavia the smørrebrød, or open faced sandwich is the pretty way to eat lunch. I’ve turned them into dainty finger food, perfect for parties. Yum!

Ingredients:

12 slices of dark rye bread or pumpernickel
softened butter
1 package of smoked salmon
1/2 a cucumber, halved & sliced thinly
thinly sliced red onion, to taste
1 lemon
a few sprigs of fresh dill

Method:

Slice up all your ingredients so they are ready to go.

Then, lay out the bread like a little chess board. I used pumpernickel because the petite 2″x2″ size is way too cute.

Next butter up the bread. This keeps the bread from getting soggy.

Then, lay thinly sliced cucumber halves on top of the bread. The thinner they are, the easier they’ll lay down.

Next, up? Smoked salmon (one of my favorite ingredients). Folding each piece in half makes for a pretty presentation.

And then? Sliced red onion. Again, thin is the name of the game here. Just look at the vibrant colors of this smørresbrød… you are making your very own rainbow!

A little sprig of fresh dill makes the perfect garnish.

Finish things off with a slice of lemon, so that diners can squeeze a bit on the smørresbrød if desired. You can lay the lemon flat which is nice… or…

… you can slice it thinly enough so that you can bend it in half like a bow. Or a headband.  Or sunny sunshine!

Hello, my pretty!

Smoked Salmon | Smørrebrød
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Throughout Scandinavia the smørrebrød, or open faced sandwich is the pretty way to eat lunch. I’ve turned them into dainty finger food, perfect for parties. Yum!
Servings
12 canapés
Servings
12 canapés
Smoked Salmon | Smørrebrød
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Throughout Scandinavia the smørrebrød, or open faced sandwich is the pretty way to eat lunch. I’ve turned them into dainty finger food, perfect for parties. Yum!
Servings
12 canapés
Servings
12 canapés
Ingredients
  • 12 slices dark rye bread (or pumpernickel)
  • softened butter
  • 1 package smoked salmon
  • 1/2 a cucumbers , halved & sliced thinly
  • 1 red onion , thinly sliced (to taste)
  • 1 lemon
  • few sprigs dill (fresh)
Servings: canapés
Units:
Instructions
  1. Slice up all your ingredients so they are ready to go. Then, lay out the bread like a little chess board. Next butter up the bread.
  2. Then, lay thinly sliced cucumber halves on top of the bread. The thinner they are, the easier they’ll lay down.
  3. Fold smoked salmon pieces in half and lay on top of the cucumber halves, then add sliced red onion and a little sprig of fresh dill. Finish with a slice of lemon.

5 Ways to Celebrate Christmas Like a Dane (with poll)

1. On Christmas Eve, drop an almond in a vat of rice pudding – this dish is called Risengrød or ris al’amande. Whoever gets the almond is said to be blessed with good luck. Sometimes the winner is also given a special gift.

2. Drink a steaming glass of Gløgg in sub zero weather while walking around an outdoor crafts fair or listening to carolers. The hot red wine will make your cheeks rosy, and the spices with invigorate you with holiday cheer.

3. Make mountains of cookies, including shortbread and gingerbread. If you add a little cinnamon, cardamom, pepper, and ginger to the shortbread, you’ve got Pebernødder, or traditional Danish yule cookies.

4. Roast a goose or duck. I’m not sure where I could get a goose in my town, but in Denmark roast goose is a typical part of the holiday table and can be found almost anywhere.

5. Make a pile of rødkål, or sweet and sour red cabbage stewed with a little vinegar, diced apples, and some sweetener – perhaps apple juice or maple syrup. The vivid red color is striking on the holiday plate.

Mulled Wine | Gløgg

Makes 1 1/2 quarts (6 cups)

Bottoms up! The orange peel brightens up this warm holiday drink, while cinnamon gives it familiar festive flavor.

NOTE: If you’re making this for a potluck, just keep it warm in a crock pot!

Ingredients:

1 cup water
3 slices fresh ginger
the peel of one orange
3 cardamom pods
5 cloves
2-4 cinnamon sticks

1 bottle red wine (750 ml)
1/2 bottle port (375 ml)
1/4 cup sugar

Garnish, for each glass:

Raisins (to taste)
Almonds, skinned (to taste)

Method:

Put on some holiday music or… even better… take a moment to dance around the tree, just like the Danish (wow, they actually use real candles on their tree – so beautiful and … daring!).

When you’re sufficiently filled with cheer, coat the bottom of a pot with spices and the orange peel. Mr. Picky says “When in doubt, add more cinnamon.”

Splash in the water and bring to a simmer. Cook for 15 minutes to let the spices release their flavor into the water.

Then, let the sugar snow down…

Finally, pour in the wine and port. Bring to a simmer and remove from heat (or turn on low to keep warm). The longer the spices get to sit in the hot wine, the better the flavor… you just don’t want to boil off all the alcohol.

Place almonds and raisins in a mugs and ladle Gløgg over the top.

Serve after a long walk in the bitter cold…

Even Elmo loves Gløgg.

“Hi, Elmo!”

Mulled Wine (Gløgg)
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Bottoms up! The orange peel brightens up this warm holiday drink, while cinnamon gives it familiar festive flavor.
Servings
6 cups
Servings
6 cups
Mulled Wine (Gløgg)
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Bottoms up! The orange peel brightens up this warm holiday drink, while cinnamon gives it familiar festive flavor.
Servings
6 cups
Servings
6 cups
Ingredients
  • 1 cup water
  • 3 slices ginger root
  • orange peel (from one orange)
  • 3 cardamom pods
  • 5 whole cloves
  • 2-4 cinnamon sticks
  • 750 ml red wine
  • 375 ml port
  • 1/4 cup sugar
Garnish, for each glass
  • raisins
  • slivered almonds
Servings: cups
Units:
Instructions
  1. To a medium pot, add water, ginger, orange peel, cardamom pods, whole cloves, cinnamon sticks. Cook for 15 minutes.
  2. Add sugar, wine and port. Bring to a simmer then remove from heat. Keep warm.
  3. Place almonds and raisins in mugs and ladle hot Gløgg over the top.
Recipe Notes

NOTE: If you’re making this for a potluck, just keep it warm in a crock pot!

Menu: Denmark

How’s your brain doing? I ask because mine seems to have gone missing and I could use a loaner. Here’s the proof: last night I wrapped 7 gifts without labeling them, only to have to unwrap half of them to see who they were for.  And yesterday morning was freezing, so I told my husband I was going out to “preheat” the car. The dear man just shakes his head and chuckles.

Then I remind him that Santa still has the receipts to his gifts.

The good news? Even without a brain, you can still feed your guests a wonderful meal. I’m living proof, thanks to Denmark’s tasty treats. Of these four dishes, I highly recommend the Frikadeller. Stick them on toothpicks for a party. Yum. Oh and definitely wash them down with Gløgg – not only because Gløgg tastes like winter wonderland, but because it is so super fun to say. Try it! Gløgg. Gløgg. Gløgg. Yep, super fun indeed.

Danish Meatballs (Frikadeller) [Recipe]
Tender meatballs are light and airy thanks to the addition of cream and a slice of rye bread. In Denmark, the meatballs are flattened into an oblong shape. Leftovers can be used on a hot Smørrebrød.

Smoked Salmon Smørrebrød [Recipe]
Our version of this traditional open-faced sandwich is made with cucumber, red onion, dill, and smoked salmon. Finish it off with a squeeze of lemon juice.

Danish Apple Cake (Æblekage) [Recipe]
A dense, breakfasty cake – good with coffee or tea – topped with brown sugar and walnuts.

Mulled Wine (Gløgg) [Recipe]
Hot mulled wine made with fresh ginger, cinnamon, cardamom, cloves, and orange peel. Port adds a sweet touch.

About the Food of Denmark

Why Denmark, why? Just when I start to think the winters in Tulsa are dark and bitter cold, I learn about Denmark…and my heart breaks a little. You see, Denmark beats anything we’ve got going on in Tulsa. Situated way up in northern Europe, winter is not just a season in their great country, but a state of being.

In the time up to Christmas, sunlight is scarce. The winter solstice on 22 December marks the shortest day of the year where the sun rises as late as 8:39 and sets as early as 15:36.

That’s 3:36 pm, for those of you who don’t read military time… which makes 17 hours of darkness. Yikes.

But where’s theres darkness, the Danes bring their own light. In fact, the winter season is alloted comfort and joy in the form of cozy fireplaces, warm candlelight, and good food. They call this warm, tranquil atmosphere “Hygge” and it is an integral part of Danish culture.

From what I’ve read, the best way to warm up on a cold winter’s night is with Gløgg, or steaming hot, mulled red wine [Recipe]. Cooked with fresh spices, orange peel, and port, one sip of this beverage could even thaw out the Grinch.

If you’re looking for fun finger food – try a platter of Frikadeller – or Danish meatballs [Recipe]. Recipes generally combine pork and beef (or veal) for this tasty treat. Leftovers can be served as a topping for the popular open faced sandwiches called Smørrebrød [Recipe]. Other Smørrebrød toppings include liver pate, smoked salmon, and herring. While these sandwiches can be beautiful works of art, they are usually mounded with ingredients so thickly, the bread disappears. Diners manage them with a fork and knife. Personally, I rather like using them as finger food for a special appetizer.

Desserts can be simple or extraordinary. Many utilize fruits such as apples, plums, or berries. Common treats include Danish Apple Cake (Æblekage) [Recipe], assorted pastries, and rice pudding.

Monday Meal Review: Czech Republic

“Mraaaoooowwww.” Kitty Cat shrieked.

I flew backwards, arms in the air, desperately trying to keep the tray of Koblaneskys upright. The steaming buns, filled with spicy keilbasa, slid from one side of the tray to the other.

Tripped up on his “always in the way” tail, I lunged and twisted, straining my back – not so much to avoid falling, as to avoid dropping the food.

“Please, no, please no…” I prayed.

I landed up against the counter, with the tray barely balanced.

“Keiiiiiith!!!” I growled “I don’t. want. this. cat. in the kitchen.” I set the tray down and pushed the hair out of my eyes.

“I told you.” Mr Picky whispered to the cat, scooping him up. “Out you go!” he said and delivered him to the cold winter day.

I straightened up and glanced at the clock. Fifteen more minutes. Time to wrap things up.

I spun on my heels and grabbed a few serving pieces.

Pretty dishes clinked and clanked as I layered them on the table, making a festive “help yourself” arrangement.

Five minutes before the doorbell rang, I brushed the food from my hair, took of my apron, wiped down the counters, and began plating the food.

“Whew. I’m ready. This feels good,” I thought and calmly waited for my friends to arrive.

P.S. I love how friends can get your kids to eat stuff they’d never touch for you.
Hence, my friend’s hands in the video instead of mine. It’s magic, I say. Magic.

Czech Potato & Pickle Soup (Polévka okurková) [Recipe]

What I liked most about this dish:

The name of this soup scared me but am so glad that I tried it! The pickle flavor was incredibly mild – so mild that your guests wouldn’t even know it was in there (unless you tell them). The pickle simply gives the soup a boost and bright flavor. The caraway and dill is much more dominant.  If you like rye bread, you’ll love the taste of this thick & creamy soup.

What I liked least about this dish:

Make sure that you whisk the lumps out of your slurry (the mixture of flour, sour cream, and water) before you add it to the soup. You can even use a blender/immersion blender if needed. Also, while the slurry thickens the soup, keep stirring and scraping the bottom of the pot. Otherwise things will get gluncky and generally not appealing.

NOTE: If the soup gets too thick for your tastes, add some water or milk to thin it out.

Refrigerator Dough for Czech Desserts & Snacks [Recipe]

What I liked most about this dish:

This dough is sweet, tender, and great for parties & potlucks because it rises overnight in the fridge (yay for less work on party day!). Oh, and I’m a fan of a dough that works equally well for sweet or savory fillings.

What I liked least about this dish:

I found the dough to be a bit sticky the night I made it – which made me nervous. The next day, however, I was dealing with a different dough… As it comes to room temperature, it becomes soft and supple. Overall, easy to roll out and work with.

Sweet Prune Buns/Kolaches (Slivkové Koláče) [Recipe]

What I liked most about this dish:

I had fun punching my thumb into the dough, working nice circles into each kolache for the filling. My mind is swimming with filling ideas.

What I liked least about this dish:

The sweet prune filling was pretty good, but I think it needed way more sugar. Around the holidays, food should always be waaaaay sweet. The good news? You can taste your filling as you make it and adjust the sugar until you find a combination you love. Also = I’ve read that some people just use jam to fill the Kolaches – a great idea if you’re in a hurry.

Spicy Kielbasa Buns/Klobasneks/Klobasnikis (Klobásové Buchty) [Recipe]

What I liked most about this dish:

Super tasty, super easy… a win for everyone at the table. Such a crowd pleaser, every single person that tried them (7 people) loved them. They were gone f-f-fast.

What I liked least about this dish:

Not much! Just be sure to pick good quality sausage, the star of the Klobasneks!

Ava’s Corner

Sweet Prune Buns | Kolaches / Slivkové Koláče

Makes 2 Dozen

This mildly sweet prune filling can easily be modified to suit your tastes – add more spices, thin it out with extra water… the options are endless.

Ingredients:

12 oz prunes (or dried apricots)
1/2 cup water
1/2 tsp cinnamon
1/2 cup sugar (or to taste)

1 batch Refrigerator Dough for Kolaches & Klobasneks

Method:

Roll up your sleeves and grab a 12 oz bag of prunes… Hello Mr. & Mrs. Newman!

NOTE: If you don’t like the word prune, feel free to say “dried plums” – this always makes Mr Picky feel better. Otherwise he claims I’m trying to serve him “old lady” food.

Place your “old lady” prunes, or hip “dried plums” in a small pot with water

Cinnamon…

And snow white sugar…

Simmer uncovered for about 15 minutes.  Meanwhile, empty the dishwasher or write a thank you note.

The prunes will get soft and start breaking apart. Help them along by pureeing with an immersion blender…  Taste the puree  and decide – more sugar? cinnamon? water? Adjust and then set aside to cool.

Next, working with 1/2 the Refrigerator Dough for Kolaches & Klobasneks at a time, pinch off small balls…

and place on lined baking pans. If you use all the dough, you’ll need two baking pans.
Let rest 20 minutes.

Then, press your thumb into each ball several times to make a nice well for the filling. Make it as flat as you can, since you don’t want it to puff up and spill your filling all over the place. That would be awful… life as you know it would be over.

Mainly because you’d have to start all over again.

Use a piping bag or ziplock baggie with a corner cut off to disperse the filling.

Preheat the oven to 375F and let the Kolaches rest.

Bake for about 15 minutes, or until golden. Pull out of the oven and brush with melted butter.

Now – this is very important…

Enjoy a little bite of the Czech Republic immediately!  Don’t wait all day, or they’ll dry out on you. But don’t burn your tongue either.

Mainly, just enjoy!

Sweet Prune Buns/Kolaches | Slivkové Koláče
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This mildly sweet prune filling can easily be modified to suit your tastes - add more spices, thin it out with extra water... the options are endless.
Sweet Prune Buns/Kolaches | Slivkové Koláče
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This mildly sweet prune filling can easily be modified to suit your tastes - add more spices, thin it out with extra water... the options are endless.
Ingredients
  • 12 ounces prunes , or dried apricots
  • 1/2 cup water
  • 1/2 tsp ground cinnamon
  • 1/2 cup sugar , to taste
  • 1 batch refrigerator dough , see link below
  • butter , melted
Servings:
Units:
Instructions
  1. Place all ingredients in a small pot and simmer for about 15 minutes
  2. Puree with an immersion blender and let cool
  3. Take 1/2 the dough at a time and pinch off small balls placing them on a lined baking sheet.
  4. Let the dough rest for 20 minutes
  5. Press your thumb into each ball several times to make a well for the filling making it as flat as you can.
  6. Using a piping bag or ziplock baggie with the corner cut off disperse the filling.
  7. Let them rest while you preheat the oven to 375F
  8. Bake for about 15 minutes or until golden.
  9. Once out of the oven brush with melted
Recipe Notes

GTA Refrigerator Dough Recipe: http://globaltableadventure.com/recipe/recipedough-for-czech-kolaches-klobasneks/

Spicy Kielbasa Buns | Klobasneks / Klobasnikis / Klobásové Buchty

Serves 6
NOTE: Exact portion sizes depend on the dimensions you choose for the sausage.

If you like Pigs in a Blanket, you’ll love this authentic snack from the Czech Republic. Be sure to use high quality sausage and you’ll be on cloud 9 in no time.

Ingredients:

2 kielbasa sausages (about a pound each)
1 Refrigerator Dough for Czech Desserts & Snacks

Method:

Gather the Kielbasa – if you are using all the dough, you will probably need two packages like this one…

This brand is a tad bit spicy and so goooood.

Cut the sausage into desired portion sizes –  I made mine about 2″ long and cut them in half since they were so wide. My goal was to make “finger food” for a party. If you’d rather serve these for a meal, cut them into 5″ portions and don’t slit them in half.

Working with half the dough at a time, roll it out thinly.

Cut into rectangles large enough to wrap around your sausage.  Mr Picky tells me your life will forever be improved by these little snacks.  I tend to agree.

Roll them up and pinch all ends to seal. The dough will stretch a little to cover.

Preheat the oven to 375F. Meanwhile, let the dough rest.

NOTE: If you’re making these for a potluck, see if the host will let you bake them at their house. They can rest in the car on the way over. If not, no biggie. Just cover the hot Klobasneks with a thick dish towel to keep warm.

Bake for about 15 minutes, or until golden. Brush immediately with melted butter (softened butter works fine too).

Serve immediately. Try not to cry out with joy.

Seriously folks – this is great game day food, party food, kids food, Mr Picky food,… just great, great, great.

P.S. They’d probably be extra lip smackin’ with a bit of spicy mustard.

Spicy Kielbasa Buns | Klobasneks/Klobasnikis/Klobásové Buchty
Votes: 1
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If you like Pigs in a Blanket, you’ll love this authentic snack from the Czech Republic. Be sure to use high quality sausage and you’ll be on cloud 9 in no time. NOTE: Exact portion sizes depend on the dimensions you choose for the sausage.
Servings Prep Time
1-2 dozen 20 minutes
Cook Time
15 minutes
Servings Prep Time
1-2 dozen 20 minutes
Cook Time
15 minutes
Spicy Kielbasa Buns | Klobasneks/Klobasnikis/Klobásové Buchty
Votes: 1
Rating: 4
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If you like Pigs in a Blanket, you’ll love this authentic snack from the Czech Republic. Be sure to use high quality sausage and you’ll be on cloud 9 in no time. NOTE: Exact portion sizes depend on the dimensions you choose for the sausage.
Servings Prep Time
1-2 dozen 20 minutes
Cook Time
15 minutes
Servings Prep Time
1-2 dozen 20 minutes
Cook Time
15 minutes
Ingredients
  • 2 kielbasa sausages (about 1 lb each)
  • 1 ball refrigerator dough
Servings: dozen
Units:
Instructions
  1. Cut the sausage into desired portion sizes – I made mine about 2″ long and cut them in half since they were so wide. My goal was to make “finger food” for a party. If you’d rather serve these for a meal, cut them into 5″ portions and don’t slit them in half.
  2. Working with half the dough at a time, roll it out thinly. Cut into rectangles large enough to wrap around your sausage.
  3. Roll them up and pinch all ends to seal. The dough will stretch a little to cover.
  4. Preheat the oven to 375. Meanwhile let the dough rest.
  5. NOTE: If you’re making these for a potluck, see if the host will let you bake them at their house. They can rest in the car on the way over. If not, no biggie. Just cover the hot Klobasneks with a thick dish towel to keep warm.
  6. Bake for about 15 minutes, or until golden. Brush immediately with melted butter (softened butter works fine too). Enjoy warm.

Czech Potato & Pickle Soup | Polévka okurková

Serves 6-8

One bowl of this soup takes the bite out of winter. Thick, creamy, and vegetarian, you’ll be amazed at how well the flavors meld. Special thanks to Clifford A. Wright who shared a version of this recipe in his book, The Best Soups in the World. As he states in the recipe introduction:

As they spoon some soup, your guests won’t be able to put their finger on what they like so much…

Ingredients:

2 lbs potatoes *I used Yukon Gold, peeled & diced
2 1/2 quarts water
1 tsp lightly cracked caraway seeds
salt
1 cup sour cream
1 cup flour
a handful of chopped dill
4 sweet gherkins, chopped

Method:

In a large pot, add water to cubed potatoes… splish, splash, splosh…

Then, if you’re in the mood, lightly crack caraway seeds in a mortar in pestle to release their aroma.

Add the caraway seeds and some salt to the potatoes.

Bring to a boil…

NOTE: This could take a while with so many ingredients. Just keep an eye on it.

Once the soup comes to a boil, reduce to a simmer and cook for about 25 minutes.

Meanwhile, mix flour with sour cream and…

about a cup of cooking water. Don’t add the water if it is already boiling – but warm is ok!  Whisk until smooth.

NOTE: You have an easier time making this slurry lump free if you had the water a 1/2 cup at a time.

Next, pour the slurry into the soup, whisking constantly.

My bicep was on fire by the time I was done! I love recipes that combine aerobics with good food.

Cook for about 20 minutes. The soup will thicken up dramatically… yum. If it gets too thick for your taste, thin with extra water.

Meanwhile, chop up some dill and sweet gherkins.

Add them to the pot… Look. Green! Gorgeous!

Splash in some liquid from the pickle jar. More green!

Stir together and let cook another few minutes, then ladle into bowls.

Yum!

Czech Potato & Pickle Soup | Polévka okurková
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One bowl of this soup takes the bite out of winter. Thick, creamy, and vegetarian, you’ll be amazed at how well the flavors meld. Special thanks to Clifford A. Wright who shared a version of this recipe in his book, The Best Soups in the World. As he states in the recipe introduction: "As they spoon some soup, your guests won’t be able to put their finger on what they like so much…"
Servings
6-8 people
Servings
6-8 people
Czech Potato & Pickle Soup | Polévka okurková
Votes: 1
Rating: 4
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Rate this recipe!
Print Recipe
One bowl of this soup takes the bite out of winter. Thick, creamy, and vegetarian, you’ll be amazed at how well the flavors meld. Special thanks to Clifford A. Wright who shared a version of this recipe in his book, The Best Soups in the World. As he states in the recipe introduction: "As they spoon some soup, your guests won’t be able to put their finger on what they like so much…"
Servings
6-8 people
Servings
6-8 people
Ingredients
  • 2 lb potatoes , peeled and diced
  • 2 1/2 quarts water
  • 1 tsp caraway seeds , cracked
  • salt
  • 1 cup sour cream
  • 1 cup all-purpose flour
  • 1 handful dill , chopped
  • 4 sweet gherkins , chopped
Servings: people
Units:
Instructions
  1. In a large pot, add water to cubed potatoes.
  2. Crack caraway seeds in a mortar and pestle to release their aroma.
  3. Add the caraway seeds and some salt to the potatoes and bring to a boil. NOTE: this could take awhile with so many ingredients. Just keep an eye on it.
  4. Once the soup comes to a boil, reduce to a simmer and cook for about 25 minutes. Meanwhile, mix flour with sour cream and about a cup of cooking water. (Don't add boiling water, warm is okay) whisk until smooth. NOTE: It's easier to make the slurry lump free if you add the water a 1/2 cup at a time.
  5. Pour the slurry into the soup, whisking constantly.
  6. Cook for about 20 minutes, the soup will thicken up dramatically. If it thickens too much, thin with extra water.
  7. Meanwhile, chop up some dill and sweet gherkins and add them to the pot. Splash in some liquid from the pickle jar.
  8. Stir together and let cook another few minutes, then ladle into bowls.

On being picky and learning to eat globally: Clifford A. Wright

Right out of college I bought a cookbook with a really, really long name. Today the spine is cracked from years of use and comfy-chair reading. I don’t know about you, but one of my favorite things to do is “read” cookbooks – especially ones filled with good stories.

The much cherished book even won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000. It is called… A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 recipes

Whew. Like I said, long name.

Since that time Clifford’s published many books including The Best Soups in the World.

Hello, what a perfect resource for this Adventure!

This man is talented – and I would love for all of you to get to know his work. So. I interviewed him. Hurrah!

Hello, Clifford.. thanks for joining us!

1. What advice to you have for someone just learning to cook “foreign” food?

Short of traveling to the country itself, the best way to learn how to cook from a foreign cuisine is to begin to understand the culinary culture of that country.  That might mean going to a restaurant, although the novice will have no idea if they’re getting the real thing or some watered-down Americanization.  That leaves cookbooks.  There’s no better way to learn to cook from another culture than through repetition of trial and error using a good cookbook.  Cookbooks written by a native tend to be good, but also look for an author who doesn’t merely give you a collection of recipes but who tells you the story behind the recipes.

2. What’s the most memorable food experience you’ve had in your travels?

They tend to be the simple and surprising ones that you have on the street or in people’s homes.  Rarely will a restaurant provide that experience, although they can because of their locale or the uniqueness of their food.  There are too many food stories to relate, which one do you choose; the shawarma at the truckstop in Homs (western Syria), the bouillabaisse in Golfe-Juan (French Riveria), the tam’iyya from the vendor in Marsa Matruh (Egypt), the pizza at Da Michele in Naples (Italy)?

Food definitions: Shwarma is a wrap filled with spit-grilled meat, bouillabaisse is a seafood stew, tam’iyya are fried fava bean patties, and pizza is… ahem…pizza.

3. Were you ever picky? If yes, what foods did/do you avoid? Why? Has anything helped you overcome this?

I was never picky; I eat everything, and I don’t hang out with people who are picky…they annoy me and are depressing.

4. What did you eat as a child and how did it influence your career path?

Although my mother wasn’t a great cook, because of her Italian background she did cook some pretty good Italian food.  My father was also stationed in France with the USAF, so I experienced French food very early on, not to mention other European cuisines because of our travels.

5. Any upcoming projects?

I have two books coming out to be published by Wiley in 2012 and 2013.  The first is all about cooking with cheese with the working title “Hot & Cheesy.”  The second, One-Pot Meals, is just that, dinners you cook in one cooking vessel only, whether that vessel be a stew pot, a wok, a skillet, a casserole, and so forth.

If you’d like to learn more about Clifford, please visit his web site.. it is full of recipes, videos, a great blog, and more.

THE GIVEAWAY:

UPDATE: We have a winner – congratulations Elaine! Email me (sasha at GlobalTableAdventure dot com) to claim your prize, “The Best Soups in the World.” I hope it helps you eat your way around the world! Here’s her winning comment. selected at random:

The best soup in the world is the cheese soup with vegetables that my Mom used to make. It was warm, not over-cheesy, and full of broccoli. Of course, like any soup that Moms make, it can never be duplicated…as hard as I try!

For those interested in getting to know Clifford’s work, I’m giving 1 (one) lucky winner 1 (one) copy of The Best Soups in the World.

This week we’re making a variation of his Moravian Pickle Soup and it’s super Yum.

There’s 480 pages of soup goodness. Other recipes in the book include Albanian Bread Soup, Tibetan Blue Cheese & Beef Soup, and Peruvian Shrimp Chowder.

Someone pick me up off the floor. Absolutely incredible.

How to enter

Simply answer the following question in the comments section:

What is the best soup in the world?

Contest ends December 10, 2010 at midnight. Must be 18 to enter.

Refrigerator Dough for Czech Desserts & Snacks

Makes 1 large batch of dough for…

– 2 dozen Sweet Prune Buns/Kolaches (Slivkové Koláče)
– a dozen Spicy Kielbasa Buns/Klobasneks/Klobasnikis (Klobásové Buchty)

Refrigerator Dough takes the stress out of party prep work. This Czech recipe is slightly sweet and tender.

According to LaVina Vanorny-Barcus, in My Czech Heritage Cookbook, there are four ways to shape this dough. The first three are for sweets, the last one is for savory, or Klobasneks.

1. Cut a square; add filling in the center, then bring the four corners together over the top of filling. Pinch to seal. Let rise and bake.

2. Cut a rectangle; spread with filling, then roll up like a cinnamon roll. Cut log into discs. Take discs and pinch the two sides to hide the filling. Bake.

3. Make small balls with dough. Let rise, then press the center down with thumb or fingers until it looks a bit like a doughnut. Fill indentation with filling, let rise again, and bake.

4. Cut a rectangle – spread with meat filling. Roll up and pinch ends. Let rise, then bake.

Ingredients:

4 tsp yeast
1 1/2 cups warm milk
1/3 cup sugar
1 1/2 tsp salt
2 eggs
1/2 cup butter, melted
5 – 5 1/2 cups flour

Method:

Splash some warm milk into the bowl of a standing mixer.

Add in bunches of yeast! “Hello little yeasties… looking forward to seeing your work!”

“Here’s some sugar for your effort…”

What? You don’t talk to yeast?

Oh well. Set the mixture aside for five minutes so the yeast can get frothy. (If it doesn’t get frothy, your yeast might be bad. Try again)

Meanwhile, melt the butter and…

add it to the yeast mixture when lukewarm.

Crack in an egg – look at this gorgeous yolk!

Add the salt…

And 5 cups of flour… only add the rest if the dough seems really wet.

This is how it should look: soft and a little moist. Scrape the sides of the bowl and cover really well with plastic wrap.

Place in the refrigerator overnight.

Mine sat for almost 14 hours…

What can I say. I’m slow moving in the morning… especially on Saturdays. The dough will be fine whenever you take it out (10-14 hours), as long as it is doubled in size.

Use it to make the following Czech treats and snacks:

Spicy Kielbasa Buns/Klobasneks/Klobasnikis (Klobásové Buchty)

and

Sweet Prune Buns/Kolaches (Slivkové Koláče)

Refrigerator Dough for Czech Desserts & Snacks
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Rating: 0
You:
Rate this recipe!
Print Recipe
Refrigerator Dough takes the stress out of party prep work. This Czech recipe is slightly sweet and tender. According to LaVina Vanorny-Barcus, in My Czech Heritage Cookbook, there are four ways to shape this dough. The first three are for sweets, the last one is for savory, or Klobasneks. 1. Cut a square; add filling in the center, then bring the four corners together over the top of filling. Pinch to seal. Let rise and bake. 2. Cut a rectangle; spread with filling, then roll up like a cinnamon roll. Cut log into discs. Take discs and pinch the two sides to hide the filling. Bake. 3. Make small balls with dough. Let rise, then press the center down with thumb or fingers until it looks a bit like a doughnut. Fill indentation with filling, let rise again, and bake. 4. Cut a rectangle – spread with meat filling. Roll up and pinch ends. Let rise, then bake.
Servings Prep Time
1 large batch dough 20 minutes
Passive Time
8 hours
Servings Prep Time
1 large batch dough 20 minutes
Passive Time
8 hours
Refrigerator Dough for Czech Desserts & Snacks
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Refrigerator Dough takes the stress out of party prep work. This Czech recipe is slightly sweet and tender. According to LaVina Vanorny-Barcus, in My Czech Heritage Cookbook, there are four ways to shape this dough. The first three are for sweets, the last one is for savory, or Klobasneks. 1. Cut a square; add filling in the center, then bring the four corners together over the top of filling. Pinch to seal. Let rise and bake. 2. Cut a rectangle; spread with filling, then roll up like a cinnamon roll. Cut log into discs. Take discs and pinch the two sides to hide the filling. Bake. 3. Make small balls with dough. Let rise, then press the center down with thumb or fingers until it looks a bit like a doughnut. Fill indentation with filling, let rise again, and bake. 4. Cut a rectangle – spread with meat filling. Roll up and pinch ends. Let rise, then bake.
Servings Prep Time
1 large batch dough 20 minutes
Passive Time
8 hours
Servings Prep Time
1 large batch dough 20 minutes
Passive Time
8 hours
Ingredients
  • 4 tsp instant dry yeast
  • 1 1/2 cups milk , warm
  • 1/3 cup sugar
  • 1 1/2 tsp salt
  • 2 eggs
  • 1/2 cup butter , melted
  • 5-5 1/2 cups all-purpose flour
Servings: large batch dough
Units:
Instructions
  1. Mix yeast, milk, and sugar together in the bowl of a standing mixture. Let sit about 5 minutes, or until yeast becomes frothy.
  2. Add in salt, melted (but not hot) butter, eggs, and flour. Mix or knead for 10 minutes.
  3. Place in the refrigerator overnight.
  4. Use to make Czech treats or snacks - or as desired.

Menu: Czech Republic

I walk around all winter long with a frozen nose. In fact, Mr. Picky tells me my nose is a lot like a dog’s nose, minus the moisture. I also wear socks to bed year round. Even with thermal socks, Mr Picky lets out a blood curdling scream when our toes touch. What can I say – my circulation is poor.

And, yet… all this changed with our Czech Republic Global Table. My ice cube toes and nose are no longer. Hurrah! Fun, festive, and hot – these dishes will really thaw you out. Thank you, Czech Republic… my husband is forever grateful.

Czech Potato & Pickle Soup (Polévka okurková) [Recipe]
 Based on a soup from Monrovia, this creamy potato soup is seasoned with dill, caraway, and a bit of chopped up gherkins.

Refrigerator Dough for Czech Desserts & Snacks [Recipe]
 Take the pressure off entertaining: make this mildly sweet, tender dough the night before.

Spicy Kielbasa Buns/Klobasneks/Klobasnikis (Klobásové Buchty) [Recipe]
The Czech Republic’s answer to Pigs in a Blanket. Yum.

Sweet Prune Buns/Kolaches (Slivkové Koláče) [Recipe]
Load a tray with warm kolaches for your next holiday party. Healthy and sweet prunes fill dimples in a tender dough.