CHRUSCIKIS (Polish bow cookies)
9 egg yolks
3 tbsp sour cream
1 tbsp rum
1 tsp vanilla
1 confectioners sugar
3 cups flour (sifted)
1/2 tsp baking powder
1/2 tsp salt
3 tbsp sugar
Oil for deep frying
1. Beat the egg yolks with the sugar until well combined.
2. Add sour cream, rum and vanilla and mix until smooth.
3. Sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time.
4. On a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (½ hour).
5. Separate dough into several portions and roll very thin. Turn the dough and loosen often when rolling. The dough should look like parchment paper that you can see through.
6. Cut dough into strips approx. 1 ½ inches wide, 4 inches long. Make slit closer to one end and bring the longer end through the slit.
7. Heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. Turn only once. Drain on paper towels.
8. Dust with confectioners sugar. Makes 8 dozen.
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GLUMPKI (Stuffed Cabbage)
3 heads of cabbage
1 lb ground beef
1 lb ground pork
12 cups cooked long grain rice (al dente)
1 large onion, chopped
Salt and pepper to taste
Vegetable oil
1 large can crushed tomatoes
2 tbsp cider vinegar
Preheat oven to 350 F.
1. Core cabbage and immerse each one in boiling water for about 5 minutes each. Peel off all the larger leaves and cut out the stalky parts at the bottoms. Set aside.
2. Mix together: ground beef, ground pork, rice, onion, salt, pepper and a little oil.
3. In each cabbage leaf place about 2 Tbsps of the meat mixture and roll up - first bring in the sides of the leaf then roll. Do this to all the meat mixture.
4. Line the bottom of a large covered casserole with some of the extra cabbage leaves. Place the cabbage bundles tightly together in the pot and cover with a mixture of 1 large can crushed tomatoes and 2 Tbsp cider vinegar. You may want to add tomato juice to be sure all the cabbage bundles are kept wet during cooking. Cover with a layer of extra cabbage leaves and either bake for 1 hour. |
