Kolachkes - Glazed Polish Pastries

From the kitchen of One Perfect Bite...I was a bit taken aback when I read a claim that kolachkes were a regional pastry found mostly in Texas. Now, I don't have the culinary chops to wage a frontal assault against that claim, but I can tell you that these pastries were made in the German, Czech and Polish kitchens that I knew as a child, and the last time I looked, the south side of Chicago was a long way from west Texas. Hannie, a German neighbor, regularly made these pastries for her family. Her version was like a jewel encrusted sweet roll and she liberally dolloped spoonfuls of her summer fruits preserves in the center of  perfectly formed  pastry rounds that she cut with an inverted glass tumbler.  I loved them all, save for the ones she made with a drab-looking filling she called prune lekvar. Now, I would agree that time, assimilation and the demise of the grandmother's who made them, have caused these pastries to begin a slow fade into memory in areas outside of Texas, but at one time they were popular wherever Eastern European immigrants settled and raised their families. I found the kolachkes I'm featuring tonight on Martha Stewart's website. The recipe, developed by Karen Mederich, won first place in a cookie of the week contest that was hosted by Martha over a decade ago. Her version is more like a crisp Danish than a soft sweet roll. The buns are buttery and delicious and surprisingly easy to make. I have made one small change to the recipe as it was originally published. I felt they needed salt, so I added a 1/2 teaspoon of it to the ingredient list. These are small, 2-1/2 to 3-inch,  pastries that would make a perfect addition to a morning coffee or afternoon tea. I do hope you will try them. They are delicious and well-worth your time. Here's how they are made.

Kolachkes - Glazed Polish Pastries...from the kitchen of One Perfect Bite courtesy of Martha Stewart Living

Ingredients:
1/4 cup sour cream, room temperature
1 (2 1/4 teaspoons) package active dry yeast
1 large egg, lightly beaten
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces
2 cups all-purpose flour, plus more for dusting
1 cup fruit preserves
Sugar Glaze
1 cup confectioners' sugar, sifted
2 tablespoons unsalted butter, melted
2 teaspoons light corn syrup
2 to 3 tablespoons whole milk

Directions:
1) Heat oven to 400 degrees. Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg and salt until smooth. Set aside.
2) Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together.
3) On a lightly floured surface, roll out dough to 1/4 inch thick. Cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes.
4) Make a thumbprint in the center of each cookie. Fill each thumbprint with 1 teaspoon preserves. Bake until edges are golden, 12 to 15 minutes.
5) While cookies bake make glaze: Combine sugar and butter. Add corn syrup, stirring to combine. Drizzle in milk a little at a time until the glaze has a runny consistency.
6) Transfer pans to rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to rack. While cookies are still warm, drizzle with sugar glaze. Yield: 4 dozen.









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Rhubarb-Strawberry Jam

From the kitchen of One Perfect Bite...This is a spread that will not be to everyone's liking. It has a drab color and the predominant flavor of this sweet and tart jam is rhubarb. While I don't particularly like it on bagels or for breakfast toast, I think it makes a terrific quick appetizer when spread with cream cheese on freshly sliced baguettes. It also makes a wonderful sweet-tart glaze for sauteed or grilled chicken or pork. The recipe below requires canning equipment. While I sometimes make this spread for pantry storage, I usually bypass the water bath and simply refrigerate the jam in clean storage containers. I think those of you who like sweet-tart flavors will really enjoy this jam. If you like heat, I suggest you add a half teaspoon of red pepper flakes to the jam before storing it. If you fully process the jam, it will keep for a year on your pantry shelves. If you choose not to process it, the jam will keep for about a month in the refrigerator. I think those of you who appreciate spreads that are not to sweet will really enjoy this. Here's the recipe.

Rhubarb-Strawberry Jam...from the kitchen of One Perfect Bite courtesy of Sasha Chapman and Saveur magazine

Ingredients:
5 cups rhubarb (about 1-1⁄4 pounds), cut into 3⁄4 x 1⁄2-inch cubes
2 cups hulled and quartered strawberries (about 1⁄2 pound)
2 1⁄4 cups sugar
1 tablespoon fresh lemon juice

Directions:
1) Combine rhubarb, strawberries, sugar and lemon juice in a 4-quart saucepan set over medium heat. Bring to a boil and reduce heat to medium-low. Cook, stirring occasionally, until rhubarb breaks down and jam has thickened, about 1 hour. To determine whether jam has set, place a small spoonful on a chilled plate; if the dollop of jam holds firm and doesn't get runny around edges, it is ready for canning. If it runs, continue to cook for another 10 minutes.
2) Meanwhile, submerge three 1-cup canning jars, along with their lids and ring bands, in a large pot of boiling water and sterilize over high heat for 10 minutes. Transfer sterilized jars, lids, and bands to a clean dish towel. Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Wipe jar rims with a clean dish towel, place lids on jars, and secure ring bands.
3) Transfer filled jars to a canning rack; place rack in a pot of gently boiling water so that jars are submerged by at least 1"; let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours. To test that jars have properly sealed, unscrew bands and lift each jar by the edge of the lid; if the lid holds, the jar is sealed. If it loosens, jar is not fully sealed, and jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year. Yield: 3 cups.







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You might also enjoy these recipes:
Rhubarb Upside-Down Cake - Kitchen Parade
Rhubarb and Plum Compote - Jaana's Kitchen
Strawberry and Rhubarb Crisp - One Perfect Bite
Rhubarb Streusel Cake - Angie's Recipes
Rhubarb Cornmeal Cake - The Red Spoon
Rhubarb Tarts - Almond Corner
Rhubarb and Yogurt Belgian Waffles - Sugar Crafters
Spiced Rhubarb Pancakes - 5 Star Foodie Culinary Adventures
Rhubarb Smoothie with Floral Notes - Dinners and Dreams
Rhubarb Fool - Alessandra Zecchini

Tomato Jam - India Here We Come

From the kitchen of One Perfect Bite...As you read this, I'll be on the first leg of a journey that will take me to India, Nepal and Tibet, and as you might suspect, I am euphoric. Because I travel lightly and will be gone for such a long time, I've pre-scheduled new posts for each day that I'm away. Think of them as a bribe to keep you returning to my table. Preparation of the thirty odd recipes I'll be featuring has kept me very busy and I've been a poor correspondent for the last week or so. I hope you understand and forgive my radio silence. While I'm not traveling with a computer, I'll have about 30 minutes each morning when I'll have one at my disposal, so I'll at least be able to read your comments and, hopefully, reply to a few of them. I can't promise much more than that. I can promise regular visits once I'm home. Right now, I'm much like a child on Christmas Eve. Despite miles already traveled and place already seen, I find it difficult to curb my enthusiasm at the beginning of a journey. I'm not a blasé traveler and I approach each new adventure with an open heart and mind, and, the Silver Fox, cynic that he is, would add, an open wallet. I once knew a child who had a runaway imagination and even larger dreams. She was fascinated by the Himalayas and a place called Kathmandu, a spot she had found on the dogeared map she'd study for amusement. The strangeness of its name stayed with her and she knew she find and visit it someday. That day - her day - has come. Wish her Godspeed, please. Hugs and blessings...Mary




While getting the house ready for our departure, I came across several pounds of tomatoes that had to be used. I normally would have sent them down the hill to a neighbor, but that wouldn't work this time as that neighbor had sent them up the hill to me earlier in the week. I'm sure you get the picture. Fortunately, I'd been holding onto Mark Bittman's recipe for tomato jam and this was a perfect time to try it. There, literally, is nothing to this recipe and I found it make a wonderful condiment. I sent the tomatoes back down the hill in a jam jar. This may become our fruitcake thing. Here's the recipe.

Tomato Jam...from the kitchen of One Perfect Bite courtesy of Mark Bittman


Ingredients:
1-1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1/4 to 1/2 teaspoons red pepper flakes

Directions:
1) Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2) Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week. Yield: About 1 pint.

You might also enjoy these recipes:
Peach Melba Jam - Bunky Cooks
Black Mission Fig Jam - Coconut and Lime
Freezer Berry Jam - Real Mom Kitchen
Brandied Fig Jam - Talk of Tomatoes
Texas Three Pepper Jam - SwEEts
Late Summer Plum Jam - Piece of Cake

Crock-Pot Dried Apricot Jam

From the kitchen of One Perfect Bite...I have a huge store of dried apricots in the pantry. I used a dehydrator for the first time last summer and my over zealous experimentation led to storing far more of the fruit than I could sensibly use. To make matters worse, I forgot the fruit was stored and didn't find it until I began to clean the pantry today. The apricots still retained their color, so I decided to use them to make some jam and a glaze for tarts that I'll be baking later in the week. I have a crock-pot recipe that uses dried apricots to make jam. The recipe is really easy and the only trick is cooking the jam to the consistency you want. No pectin is used in this recipe because apricots are high pectin fruits and the jam will "set" of its own accord if you cook it long enough. If the jam will be kept in your pantry, make sure you sterilize the jars and caps you plan to use for storage. I actually prefer frozen jams, so I bypass that step and make quick work of the very few steps needed to make these beautiful preserves. The frozen preserves retain a lovely amber glow that is muddied in the sterilization process. I can't over emphasize how important it is to cut or shred the fruit into small pieces. Whole apricots are neither attractive or spreadable. They are actually too large to be used to make either jam or preserves. For those who may not know the distinction between jellies, jams and preserves, I have a super short primer. A jelly is made from fruit juice and has no trace of fruit in it. Jam is made by boiling bits of fruit and preserves are basically the same as jam except chunks of fruit are used. The fresh jam will keep in the refrigetor for up to a month and it can be safely frozen for up to a year. If you wish, small amounts or herbs or spices can be added to the completed jam. Here's the base recipe.

Crock-Pot Apricot Jam...from the kitchen of One Perfect Bite

Ingredients:
1-1/4 pound dried apricots
2 cups sugar
3-1/2 cups water
2 tablespoons lemon juice
1/2 teaspoon salt

Directions:
1) Chop apricots finely using a knife or food processor. Place in a 3-1/2 quart crockpot with sugar and water and stir to combine. Cover slow cooker and cook on high for 2-1/2 hours, stirring twice during cooking. Uncover and add lemon juice and salt> Cover again and cook on high 2 hours, stirring occasionally, until thickened.
2) Ladle preserves into clean, hot jam jars, seal tightly, and keep refrigerated up to 1 month. You can process the jars in a boiling water bath if desired, but follow instructions from your county extension agent carefully. The jam can also be frozen, Yield: 4 to 6 pint jars.

You might also enjoy these recipes:

Pumpkin Butter - One Perfect Bite
Tomato Jam - One Perfect Bite
Popovers and Strawberry Butter - One Perfect Bite

This recipe is also being linked to:

Crock Pot Wednesday - Dining with Debbie

Linzer Cookies

From the kitchen of One Perfect Bite...I love Linzertorte when it's made by someone other than myself. It's a lot of work to assemble and I have trouble with the lattice that typically covers it. I make up for it's absence on our dessert table by making Linzer cookies for the holiday. The cookies are very easy to do and the ingredients used to make them are the same as those used in the torte. While the cookies are far simpler to assemble than the torte, they need to be chilled before being rolled. That means you'll need to build wait time into your plans should you decide to make these luscious morsels. These are basically a butter rich sandwich cookie. It can be a trick to get the top and bottom layers to line up with so soft a dough. I recently read the problem can be overcome by rolling the cookies on parchment paper and transferring the paper to a cookie sheet, rather than attempting to move the cookies. Makes sense. I still haven't tried it, but I've put it on my must try list for the coming year. Linzer cookies are traditionally filled with black currant jam. That can be hard to come by, so feel free to use whatever jam you have available. Raspberry and apricot are always safe alternatives. If the dough becomes too soft as you are working with it, return it to the refrigerator to chill again. All scraps can be saved and reused if they are chilled before an attempt is made to roll them. If you keep the dough cold and use a cookie cutter no more than 2 inches in diameter, you'll have no problem making this classic cookie. Here's the recipe.

Linzer Cookies...from the kitchen of One Perfect Bite

Ingredients:
2 cups all-purpose flour
1 cup ( 2 sticks) sliced butter at room temperature
1/2 cup + 3 tablespoons granulated sugar
1 large egg, separated
2/3 cup finely chopped almonds, divided use
1/3 to 1/2 cup good jam or jelly

Directions:
1) Combine flour, butter, 1/2 cup sugar, 1 egg yolk and 1/3 cup almonds in bowl of a food processor. Blend until a smooth dough is formed. Wrap in plastic wrap and chill for at least 30 minutes. I chill my dough for 3 to 4 hours before rolling.
2) Preheat oven to 350 degrees F. Line several cookie sheets with parchment paper. Set aside.
3) Roll dough on a well-floured board until it is 1/8-inch thick. Use a cookie cutter or thimble to cut centers from half of cookies. Brush cookies with centers removed with egg white. Sprinkle with reserved 1/3 cup almonds and 3 tablespoons sugar. Plain rounds should be left without topping. Transfer cookies to prepared cookie sheets.
4) Bake for 10 to 12 minutes, until edges just begin to brown and center of cookie is set. Transfer to wire racks to cool.
5) Top each plain cookie with 1/2 teaspoon jam. Cover with a cut out cookie making sure to keep almond-sugar side up. Yield: about 50 sandwich cookies.

Tomato Jam

From the kitchen of One Perfect Bite...It's hard to believe, but today marks the first birthday of my last child, One Perfect Bite. It's been a year of highs and lows, but you've been with me every step of the way. I'm grateful for your company and thank every one of you. I hope I'll be able to spend another year in the company of such good friends.

Today's recipe may seem a strange choice for a special day, but it's one of my favorites. Tomato jam is not wildly popular. As a matter of fact, most folks have never heard of it, much less tasted it. I hope the pictures will convince you to give it a try. While you'll need an hour or so to make it, much of that is wait time and the jam is really easy to make. Years ago, I made this in large batches and processed it for winter storage. These days, decent tomatoes are available throughout the year so I don't bother making large quantities. Why bother at all? It's not commercially available and the jam makes one of the best quick appetizers around. Thin slices of good bread, spread with goat cheese and topped with a dollop of this hot, sweet and spicy jam may not be Lucullian, but it's PDG and a boon for the busy host or hostess. Once made, the jam will keep for 3 weeks under refrigeration. I almost always have a jar of it on hand. I really hope you'll try this one. This version comes from the New York Times. It's really, really nice.

Tomato Jam...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other hot pepper, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Directions:
1) Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2) Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week. Mine keeps up to 3 weeks. Yield: 1 pint.

A recipe for tomato jam can also be found at Planet Green.