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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 …

Croatian Holiday Nut Roll | Povatica

It’s all in the wrist. The secret to making good Povatica, that is. This famous Croatian Holiday Nut Roll gives its maker a workout. You will be rolling, and pulling, and stretching the dough until it is thin, thin, thin. We’re talkin’ paper thin, like a curtain of dough, blowing in the breeze. I bet Croatian grandmother’s everywhere compete for the most delicate, thin walled Povatica. (Note this bread is also common- under various names- in other areas, such as Poland, Austria, etc) Unlike cinnamon buns, which ooze fluffy bready goodness as much as anything else, Povatica is all about showing off the filling, framed by delicate layers of bread. And Povatica is worth the effort. Here’s one Croatian’s description of good Povatica: I’ve tasted many different versions of Povatica. Some are made with honey and tend to be heavy, others are too doughy. My grandmother’s version is, to me, the perfect balance of dough and filling. Made properly (with dough stretched thin), it is delectable. My mother put together the recipe while watching my grandmother make the bread, as …

Mashed Plantains

Serves 4-8 The plantain’s dense texture makes this a particularly hearty side dish. Our version is a rather coarse mash – like extra heavy duty mashed potatoes. You could keep going until it s as smooth as you’d like (you may need some hot liquid, like milk or stock, to help though). Ingredients: 5 ripe plantains salt pepper 3 Tbsp butter Method: Make sure your plantains are ripe. This is what ripe looks like… the blacker they get, the sweeter they taste, and that’s a promise. Peel and chop into even sized pieces. Steam for 25-35 minutes, or until a fork pierces them with no resistance. Mash with a little melted butter, salt and pepper. While it isn’t traditional, you can add milk, if needed, to loosen things up a bit. Especially good served with sauces and stews. Mashed Plantains Votes: 1 Rating: 4 You: Rate this recipe! Print Recipe The plantain’s dense texture makes this a particularly hearty side dish. Our version is a rather coarse mash – like extra heavy duty mashed potatoes. …

Vanilla-Shallot Dipping Butter

makes 1/2 cup This rich dipping butter has warm vanilla undertones, mellow onion/garlic flavor from the shallot, and a bright acid note from the white wine. Recipe inspired by the New York Times. Ingredients: 1 stick (8 Tbsp) butter 1 shallot, minced (about 1/4 cup) 1/3 cup white wine 1/2 vanilla bean, split salt pepper Serve with Boiled Lobster Method: Melt a tab or two of butter over medium heat. Add shallots and cook. Shallots are incredible. I don’t think I’ve used one in 5 years. Thank goodness this recipe came along, to knock me to my senses! Once the shallot is soft and translucent, add white wine. Take a sip, if you have some extra. Simmer for several minutes, until almost all the liquid evaporates. Then, whisk in the rest of the butter. And add the scrapings of half a vanilla pod. Fresh vanilla scrapings take this dipping butter over the edge, into the realm of the divine. A little salt and pepper seals the deal. At this point many smart people – like the people …

Grandpa’s Maple Dumplings | Grandpères

Serves 4 Hot, sweet, syrupy Grandpères served with two scoops of cold vanilla ice cream. Genius. And we have generations of Canadians to thank for keeping this age-old recipe alive. You can eat this for breakfast or dessert. Or a midnight snack. Ingredients: For the dumplings: 2 – 2 1/4 cups flour 1 Tbsp baking powder 1/2 tsp cinnamon pinch of salt 3 Tbsp butter 3/4 cup whole milk For the cooking liquid: 2 cups maple syrup 1 1/2 cups water Method: In a large bowl, mix together flour… … start with two cups and add more if you need to. Stir in the baking powder… A scoop of cinnamon (or Sin as my mom likes to call it) Whisk together with a pinch of salt. Can you see Keith? Now add some buttery goodness. Cut it into the flour with a pastry cutter. Stop when the butter is pea-sized. Next comes the milk. Mix it together until it forms a loose mass, like wet bread dough. Add water to a pot… make it a …

Butter Roasted Tomatoes

Serves 2-3 Cherry tomatoes are sweet bursts of summertime. Their flavor deepens when roasted with creamy butter and fresh thyme – a juicy side dish that forgives even the driest chicken and wild rice, while bravely complimenting perfectly cooked meals as well. If that isn’t enough reason to try this vegetarian recipe, these tomatoes actually made my picky husband exclaim “pretty good!” That’s quite the milestone considering the tomato is one of his major food nemeses. Like Batman’s Joker or Superman’s Ingredients: 2 Tbsp butter (or olive oil) 1 pint tomatoes (grape, cherry, or other) 1-2 sprigs fresh thyme leaves Method: Run to your farmer’s market and pick up a basket of beautiful cherry tomatoes. Eat one or two. I won’t tell! When you get home, preheat the oven to 375F Melt some butter over low heat (or you can use olive oil for a vegan version of this dish) Rinse tomatoes and place in a bowl Bathe them in melted butter Sprinkle with fresh thyme – pull the leaves off of 1-2 sprigs. Always pull …

Savory Cheese Pastry | Banitsa

Serves 6 My husband is officially in love with Bulgaria. To be fair, he didn’t stand a chance. Second only to pure sugar, Keith loves anything that includes butter, pastry, or cheese. This recipe boasts all three, and in eye-popping quantities. Not to say it was love at first sight. It wasn’t. After all, my pastry skills are minimal. But, hey, we can all use a little forgiveness in the kitchen, from time to time. Especially when it comes to pastries. Thankfully, phyllo dough spreads, puffs and crackles haphazardly, hiding flaws brilliantly. Bulgarians serve this vegetarian cheese pastry room temperature or cold with plain yogurt on the side. Add spinach for a healthy variation. Note: Bulgarian yogurt, a little runny and decidedly tangy, is available for purchase at health food stores. Ingredients: 6 eggs 1/2 tsp baking soda 3/4 lb sirene cheese (or feta) 1/2-1 stick butter 1/2 package of thawed phyllo dough (about 21 individual sheets) Method: 1. Preheat oven to 350F. Melt some butter. NOTE: You’ll need half a ton of butter, or …

Butter Tea

Serves 1 Butter and tea are two of my favorite things! 🙂 This rich and flavorful drink is popular in Bhutan, especially during the cold winter months. The secret is to stir the tea vigorously/froth to blend and eliminate any the “greasiness.” Ingredients: All ingredients are to taste. Hot water Black Tea Butter (preferably Yak butter, if available) Milk or cream Method: 1. Boil water. Add tea to desired strength. I like 1 teabag per cup. 2. Add butter and milk/cream to taste (about 1/4 tsp). Stir vigorously and drink immediately. I think it is important to use a mug you really like. Here’s the one Keith picked out: I dig it. Here’s mine: Let’s get started. First, the water because it’s just oh, so pretty! Then we’ll add a teabag and watch the goodness leach out, into the water. And then, the magic… a bit o’ butter. Please use the real thing! Milk and cream make everything better… Stir it up… You know what to do next. Smiles all around! See Bhutanese Meal Review …

Butter Grilled Poblanos

Makes 1 Butter Grilled Poblano Here’s to my new favorite way to eat peppers! I got the idea from Kunzang Choden, a Bhutanese author who speaks of her father grilling chili peppers this way. We had to wait as he incised slits in the chillies and filled them with fresh butter and salt. When the chillies were ready they were put on bamboo skewers and placed over the flames in the hearth. After much sizzling and hissing took place, each of us received two to three chillies on our rice. The chilli would be slightly roasted from the outside, and the butter inside would have melted and absorbed into the chilli. Kunzang Choden You can make this easy side dish with your favorite peppers, big or small, bell or habanero. Ingredients: 1 Poblano 1 tab butter Method: 1. Cut a slit into the side of the poblano. Carefully push a tab of butter inside the pepper. 2. Grill over low/indirect heat until soft and slightly charred. I let mine get kinda dark on the bottom, …

Pureed Black-eyed Peas

Serves 4 Benin’s Pureed Black-eyed peas are smooth and creamy thanks to peeling the beans. If you do not have the patience for peeling the beans, use a food mill or omit the step all-together. The resulting mash is rich and flavorful, but it looks a lot like mashed potatoes so you might give unsuspecting guests a heads-up. Ingredients: 2 cups dried black-eyed peas salt pepper 1 stick butter Method: 1. Soak beans overnight in cool water. Drain the beans and slip the skins off. For detailed explanation see Technique Thursday: Peeling Beans. 2. Cover beans with about an inch of water and simmer for about 15 minutes, then season with salt and pepper to taste. Continue simmering until tender. 4. Drain liquid off and puree. I used an immersion blender. You could use a ricer, food processor, blender, or a large mortar and pestle. 5. Throw in a stick of butter and beat it in with a wooden spoon. The mixture will look like thick mashed potatoes. Pureed Black-eyed Peas Votes: 0 Rating: 0 …

Johnny Cakes

Makes about 8 Johnny Cakes are like dense biscuits with a mild coconut flavor. In Belize they are often enjoyed in the morning with a slice of melted cheese, eggs, and sausage. They are also wonderful served under Stew Chicken where they wick up the delicious broth. Ingredients: 5 Tbsp melted butter 2 cups flour 2 1/2 tsp baking powder 1/2 tsp salt 1/2 cup coconut milk Method: 1. Mix flour salt and baking powder together. 2. Add butter and milk. Mix to combine. Knead briefly to bring dough together. 3. Divide into 8 portions. Shape into balls and flatten into discs. Pardon mine looking so “homemade”… I was in a hurry. Ava wanted to play! They still baked up fine 🙂 4. Preheat oven to 400F. Prick with a fork and let rest 15 minutes. 5. Brush with milk or butter and bake for 15 minutes. Johnny Cakes Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Johnny Cakes are like dense biscuits with a mild coconut flavor. In Belize they are often enjoyed …

Liege Waffles

Makes about 6 waffles Liege waffles are dense, yeasty, and studded with pockets of sugar. When you eat one room temperature, the little bits of sugar crunch in your mouth – an unusual, but addictive experience. Ingredients: 1 cup melted butter (2 sticks) 3 eggs 1/3 cup lukewarm milk 1 tsp vanilla extract 2 tsp instant yeast 2 cups flour 1 heaping cup sugar cubes (or 1 cup pearl sugar) Topping ideas: powdered sugar, strawberries, etc. Method: 1. Whisk together wet ingredients: melted butter, eggs, milk, and vanilla extract. 2. Add yeast. Let sit for 15 minutes, if you can stand to wait. If you can’t, it’ll be okay. 3. Add liquid to flour. I made a well, but it seemed kind of pointless since there was so much liquid. The batter will be so thick you will not be able to pour it, but not so thick that it makes a dough ball. 4. Let rise in a warm, draft-free spot for about 1.5 hours, or until about double in size. Of course, if …