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.









One Year Ago Today: Bow Tie Pasta with Cabbage Pancetta and Cheese















Two Years Ago Today: Spotted Dog














Three Years Ago Today: Yangzhou Fried Rice














Four Years Ago: Chicken Persillade

Old Salzburg Garlic Soup

From the kitchen of One Perfect Bite...This is the second of the two garlic soups I keep in my recipe arsenal. Both are creamy soups, but they achieve that smoothness in different ways. One uses sour cream, while the other uses a copious quantity of light cream to loosen the heavy base. Both are cooked in the same fashion as a good onion soup, where onions are first cooked in a covered pot until they collapse and give up liquid, and then browned until a beautiful golden slurry is formed. I must admit I like this recipe as much as the first and find it slightly easier to make. The recipe comes from the kitchens of the Hotel Schloss Fuschl on the outskirts of Salzburg, Austria. It sits on the banks of Lake Fuschl and it is actually a converted castle originally built as a hunting lodge and summer palace for the archbishops of Salzburg. The soup is delicious, but my active imagination would find it even more tasty sitting on the deck overlooking that gorgeous lake. The location and attendant ambiance would definitely enhance the flavor of the soup and quickly break the tie I spoke of. Those archbishops sure knew how to live, and while I can't match the ambiance they enjoyed, I can provide the soup. Here's the recipe.


Old Salzburg Garlic Soup...from thekitchen of One Perfect Bite courtesy of the Hotel Schloss Fuschl

Ingredients:
1-1/2 cups thinly sliced onion
1/2 cup chopped garlic
1/4 cup butter
1/2 cup flour
6 cups low-sodium beef broth
1 cup dry white wine or dry white vermouth
1/2 teaspoon salt
1/2 cup sour cream
Grated nutmeg, to taste
Salt and pepper, to taste
Croutons
Minced fresh parsley leaves, for garnish

Directions:
1) Combine onions and garlic in a large stock pot set over medium heat. Cook
slowly over medium heat until onions are golden brown. This can take 30 to 40 minutes. 2
2) Add 1/2 cup flour and cook mixture, stirring constantly, about 3 minutes. Add stock, wine, and salt. Bring to a boil and simmer about 20 minutes.
3) Strain mixture through a fine sieve into another pot. Stir in sour cream and freshly grated nutmeg, salt, and pepper to taste.
4) Ladle into bowls and garnish with toasted croutons and parsley. Yield: 4 to 5 servings.







One Year Ago Today: Sun-Dried Tomato Soup















Two Years Ago Today: Chinese Donut Sticks - You Tiou (Oil Fried Ghosts)

German Apple Pudding

From the kitchen of One Perfect Bite...One of the dishes we had last week was a Bavarian potato soup called Kartoffel Suppe. The soup, which you can find here, is very easy to make and it is a great way to beat back the damp chill of a winter evening. It is, however, peasant simple in its construction and demands some extras to perk it up and help make it a satisfying meal. A salad and a good seeded rye bread helped round out the menu but the coup de gras was an apple dessert that scores points for its down to earth good taste and the memories it evokes. The Silver Fox had this often as a child and despite its simplicity, it remains a favorite of his. His mother was a wonderful cook and I have good reason to suspect he finds my version almost, almost mind you, as good as hers. The dish is quick and easy to make and it is delicious in the way that only comfort food can be. It can be assembled in about 15 minutes and on the table in an hour. The recipe is uncomplicated save for one instruction that will seem counterintuitive. You will be asked to pour boiling water on top of the apple mixture but not to stir in in. It is really important that you follow this directive even though the pudding will look really strange until its fully baked. I promise it will come together and you'll have a lovely dessert that resembles apple pie filling, but is less sweet and more intensely apple flavored. The pudding should be served while it is warm. It is wonderful served with a scoop of vanilla ice cream, and delicious if you can add good coffee and great conversation. Here's the recipe.

German Apple Pudding...from the kitchen of One Perfect Bite

Ingredients:
4 cooking apples, peeled and sliced
1 cup of brown sugar
1 cup of all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
1 teaspoon vanilla extract
4 ounces cream cheese, softened
2 cups boiling water or boiling hot apple cider

Directions:
1) Preheat oven to 400 degrees F.
2) In a deep 2 quart baking pan, mix together sugar, flour, baking powder, salt, and cinnamon. Add apple slices and mix until coated with flour mixture. Combine milk and vanilla and add to flour mixture. Stir until everything has been moistened. Smooth out the top.
3) Place softened cream cheese in a mixing bowl and cover with boiling water. Blend with a whisk until cheese dissolves and mixture looks milky.
4) Put filled baking pan on rack in oven. Pour milky mixture over top. DO NOT STIR.
5) Bake for 40 minutes or until top is golden brown. Let cool slightly before serving. Sprinkle extra cinnamon-sugar on top if desired. Yield: 8 servings.









One Year Ago Today: Fennel and Saffron Bread
















Two Years Ago Today: Blackberry Cream Cheese Coffee Cake

Raspberry Kuchen

From the kitchen of One Perfect Bite...This is a lovely old fashioned cake that's completely without pretense. Chances are your mother or grandmother made a cake quite similar to this one. It was codified by Better Homes and Gardens and it's been around for a while, fading in and out of fashion as eating habits change. The original recipe can be found in the no longer new, Better Homes and Gardens: New Baking Book. We used to call it "Poor Man's Cheese Cake," but it's officially called a Raspberry Kuchen. A kuchen is a cake-like dessert that has a soft dough crust and a topping of custard or cheese that contains berries or other fruits. I love this recipe for many reasons. There are no stray egg whites or yolks left to deal with when the cake is finished. What's not used in the crust is used in the custard and that appeals to my "green" instincts. The cake, which can be made without a mixer, is very easy to do and has the added advantage of being low in fat and only moderately sweet. Best of all, it can be made with fresh or frozen berries of any type. Frozen berries will produce a creamier cake because of the liquid they exude as the cake bakes. Cane berries of all sorts have come to market here in Oregon, but to tell the truth, they're not up to speed this year. Hopefully, they'll improve this week and we'll have something worth putting by. Until then, I'm relying on the stash in my freezer. I used frozen berries to make the cake today, so it's wonderfully creamy in taste and appearance. I hope those of you who are not familiar with this cake will give it a try. Here's the recipe.

Raspberry Kuchen...from the kitchen of One Perfect bite inspired by Better Homes and Gardens: New Baking Book

Ingredients:
Base
1 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon baking powder
1/4 cup butter, melted
2 egg whites
1 teaspoon vanilla

2 cups fresh or frozen cane berries

Filling
1-1/2 cups plain low-fat or nonfat yogurt
2 tablespoons all-purpose flour
1/2 cup sugar
2 slightly beaten egg yolks
1 slightly beaten whole egg
1-1/2 teaspoons finely shredded lemon zest
1 teaspoon vanilla

Directions:
1) Preheat oven to 350 degrees F. Lightly grease bottom and sides of a 9-inch springform pan. If using frozen raspberries, thaw at room temperature for 15 minutes; drain.
2) In food processor bowl or medium mixing bowl, stir together 1 cup flour, the first 1/2 cup sugar, salt and baking powder. Add melted butter, 2 egg whites and first teaspoon vanilla. Cover; process or stir by hand until mixed.
3) Spread onto the bottom of springform pan; sprinkle with berries. Set aside.
4) For filling, place yogurt in a large mixing bowl; sprinkle with 2 tablespoons flour. Add remaining sugar, yolks, whole egg, zest and remaining vanilla. Mix until smooth; pour over berries.
5) Bake for about 55 minutes or until center appears set when shaken gently. Cool for 15 minutes; remove sides of pan. Cover; chill until serving time, up to 24 hours. If you are feeling brave, you can remove pan bottom. Transfer to a serving plate. Yield: 10 - 12 servings.

You might also enjoy these recipes:
Orange Yogurt Cake - One Perfect Bite
Yogurt Cheese Cake - One Perfect Bite
Greek-Style Yogurt Pie with Fruit Preserves - One Perfect Bite
German Rahm Kuchen - A Feast for the Eyes
Cheese Kuchen - Madame Chow's Kitchen
Grandma's Pear Kuchen - Jules Food

Boxty and Latkes - Outdoor Wednesday

Parade to welcome Sinterklaas on December 6th




Latkes - Potato Pancakes



Boxty - Irish Potato Cakes




The winter solstice is nearly here and since recorded time we've tried to beat back its darkness with celebrations of light and fire. We adorn our trees and windows with lights and flickering tapers fill our homes with an artificial warmth and glow. The Jewish Festival of Lights, Hanukkah, begins next week and I realized I had posted no recipes for those who enjoy this wonderful celebration. I don't have many, but the ones I do have should be shared with others. My plan was to post recipes for latkes and tzimmes. Then, in what my Mother would call a flight of fancy, I started thinking of my paternal grandmother. Grandma Maude was Irish and more Catholic than the pope. I've mentioned in other posts that she spent her year traveling to the homes of her many children. She managed to rotate the dates so we all got to enjoy her company for one holiday or another. Well, today, in the middle of solstice preparations, memories of Lent with Grandma Maude came flowing back. Very old school, she was into what we, years ago, called the Black Fast. The particulars of that practice are best left to those of us who lived through it, but memories of Maude and days of fast and abstinence were triggered by, of all things, latkes. Grandma Maude had a very Irish recipe that she was convinced would carry the most egregious heathen through the Lenten season. Her weapon was boxty, an Irish potato cake that is far more dense than a latke. I'll tell you up front that it is delicious, but the only thing it has in common with a latke is its main ingredient, the potato. I learned to make latkes in the German and Scandinavian kitchens of my childhood. The goal was always a lacy, thin creation that when held to the air would allow the passage of light and not bend. Sounds easy, but it's not. My knuckles were regularly rapped until I perfected the technique. Maude's pancakes were thick and heavy and more likely to break a toe than emit light. The thing was, they were delicious and as good in their own way as those made by Hannie or Mrs. P. So, I decided to postpone the tzimmes and share both pancake recipes with you today. Here they are. Heritage demands the boxty come first.

Boxty - Irish Potato Cakes...from the kitchen of One Perfect Bite

Ingredients:
1 cup unseasoned mashed potatoes
1 cup peeled and grated raw potatoes
2 cups self-rising flour
1/4 teaspoon salt
1-1/2 cups buttermilk
2 to 4 tablespoons butter
1 to 2 tablespoons vegetable oil
Sour Cream

Directions:
1 ) Combine mashed and raw grated potatoes in a medium bowl. Mix well. Stir in flour and salt with a wooden spoon. Stir in buttermilk. Mixture should resemble a light bread dough.
2) Heat 2 tablespoons butter and 1 tablespoon oil in a large heavy bottomed skillet. When mixture is sizzling, drop batter by 1/4 cup measures into pan. Working in two batches, brown cakes, about 4 minutes per side, until they are a rich golden brown. Serve hot with additional melted butter and sour cream. Yield: 12 potato cakes.

Latkes - Potato Pancakes

Ingredients:
2 cups peeled and grated russet or Idaho potatoes
1 small yellow onion, peeled and grated
1 large, egg beaten
3 tablespoons self-rising flour
Pinch of nutmeg
Salt and pepper
2 to 4 tablespoons vegetable oil for frying
Garnish:
Sour cream
Applesauce

Directions:
1) Squeeze as much water as possible from grated potatoes. Toss in a large bowl with grated onion. Add egg, flour, nutmeg and salt and pepper to taste.
2) Heat oil in a large saute pan set over medium-high heat. Drop mounds of potato mixture into oil and pat to a thin circle. Cook, about 4 minutes per side, until golden brown. Serve hot with sour cream or applesauce. Yield: 12 pancakes.

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

Pfeffernüsse - Outdoor Wednesday

Over the weekend we happened upon a Christmas tree harvest at a local farm. It was fascinating to watch. I was amazed by a seeming contradiction as we watched the process. It's become highly mechanized but still remains quite labor intensive. The men, using specialized equipment, moved in teams to fell, bundle, lift and transport the trees. They completed in a day what would have taken weeks not long ago.



From the kitchen of One Perfect Bite...My feature of the day was to have been Transylvanian Goulash. Since there was no way to tie it to a Christmas tree harvest, I thought a holiday cookie recipe might be more appropriate. Pfeffernüsse are a favorite of mine. Today's very old and authentic recipe comes from Hannie, in whose German kitchen I learned to make them. Pfeffernüsse are spicy cookies that are part of the Christmas traditions in Germany, Belgium, the Netherlands and Denmark. The name translates to peppernuts and it accurately describes their spicy taste as well as the fact that they contain finely chopped nuts and a small amount of black pepper. Spices vary in different versions of the recipe, as does the coating which can range from a liberal application of confectioners' sugar to a thick glaze. The cookies are very easy to make, but they need to be refrigerated in order to shape them, so plan accordingly. Here's the recipe.

Pfeffernüsse ...from the kitchen of One Perfect Bite

Ingredients:
2 -1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon black pepper
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 egg yolks
1/2 cup very finely chopped almonds
1/2 cup very finely chopped candied orange peel
1 to 2 teaspoons fresh lemon zest
1/3 cup dark molasses
1/3 cup brandy
Powdered sugar for dusting

Directions:
1) Mix flour, cinnamon, cardamom, cloves, nutmeg, baking powder, baking soda and black pepper in a medium bowl. Set aside.
2) In a separate bowl, beat white and brown sugars into butter. Add egg yolks and mix to combine. Add almonds, orange peel, lemon zest and mix. Stir one third of flour mixture into butter mixture. then add molasses and brandy. Mix in remainder of flour mixture. When fully blended, cover dough and refrigerate overnight.
3) Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Using a tablespoon measure, form dough into balls and place them on prepared cookie sheets, 1-1/2 inches, apart. Bake for 14 -15 minutes. Remove from oven. Cool on cookie sheets. Roll in confectioners sugar. Store in airtight container. Yield: 42 cookies.

Here are some other interpretations of Pfeffernüsse:
A Bowl of Mush - Pfeffernüsse
Global Gourmet - Pfeffernüsse
The Barefoot Kitchen Witch - Pfeffernüsse

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

Kartoffel Suppe (Bavarian Potato Soup) - Oktoberfest - Outdoor Wednesday

Today is Outdoor Wednesday, and this week we're taking a cyber trip to Munich for Oktoberfest. Oktoberfest is the type of celebration that demands a little food be eaten before toasts are made and steins lifted. This recipe is one I learned to make in Hannie's kitchen years ago. Those who have followed One Perfect Bite from its beginnings know that Hannie is one of the special women who help to raise me and taught me how to cook. Follow the link above if you like to know more about her. Hannie made this soup for her husband, Max, on New Year's Day. He rarely drank but he was a New Year's Eve reveler. She was very disapproving and called this Max's hangover soup. Her displeasure led to much clattering and banging and a muttering that was definitely not soto voce. I could hear her across the hall. The soup is decidedly Germanic; it's an unusual potato soup that is redolent with bacon and onions. It's delicious and very easy to make. It ages well and is even tastier the following day.

Kartoffel Suppe (Bavarian Potato Soup)...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound smoked bacon, diced
1 large carrot, peeled and diced
1 large stalk celery, diced
1 large onion, dice
1/2 bunch parsley, chopped
1/4 teaspoon marjoram
1-1/2 pounds waxy potatoes, peeled and diced
1/4 cup all-purpose flour
6 cups reduced-sodium beef broth
Salt and pepper

Directions:
Render bacon in a stockpot. Add carrots, celery, onions, parsley and marjoram. Saute until transparent. Stir in potatoes and toss to coat. Stir in flour. Add beef broth and simmer for 30 to 40 minutes. Season to taste with salt and pepper. Yield: 10 to 12 servings.

Oktoberfest



These young gals standing along the parade route are tourists visiting Munich for Oktoberfest - the hobo bag gives them away. I hope they've eaten and done some research. There are more tourists than chairs in the festival beer halls and some planning is necessary. Munich hosts nearly 6 million visitors during Oktoberfest and the fair grounds currently have 14 large beer tents. I think you get the picture - reservations are advised. Oktoberfest is a 15 day festival that is held in Munich every year. It begins in September and ends on the first Sunday of October. Why September? The Bavarian winds are quite strong and can bring early snow down the mountains with them. Rather than chance the weather, organizers have opted to have the festival span the months of September and October. We're going to follow the parade to the fair grounds.














This view of the fairgrounds is taken from a gondola on a ferris wheel. Beer tents line either side of the fairway. .





One of the most interesting things about Oktoberfest, other than listening to folks who do not share a common language and whose bellies are full of beer still trying to sing in unison, is watching the waitresses carry the beer steins. Those steins are 1 liter each and made of heavy glass. The waitresses regularly carry 10 or 12 at a time!









Germany is a beautiful country brimming with gorgeous scenery, history, castles, monuments and wonderful people. Some of you may remember the words of the Drinking Song from the Student Prince. “Eine, Swie, Drie, Fier, lift your steins and drink your beer...drink drink drink....” No doubt about it, while all those other things are true, Oktoberfest is all about the beer.

This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Königsberger Klopse

Authentic Königsberger Klopse are made from ground veal, beef, and pork with the addition of small amounts of anchovies, grated onion, bread crumbs, eggs, and spices. The traditional creamy sauce is made from the broth in which the meatballs are poached. The meatballs, also called dumplings, were first made in Königsberg, the capital of East Prussia about 200 years ago. My long, lean Germanic husband who has a very discerning palate loves these. This very ethnic dish has surprising popular appeal. I hope you'll try them.

Königsberger Klopse

Ingredients:
Broth
2 cups chicken broth
1 small bay leaf
2 tablespoons cider vinegar
1/4 cup dry white wine
5 black peppercorns
1 tablespoons capers
Meatballs
8 ounces ground sirloin
8 ounces ground pork
8 ounces ground veal
2 eggs, slightly beaten
10 tablespoons stale bread crumbs
1/4 cup milk
1/2 medium white onion, grated
Finely grated zest of 1/2 lemon
Juice of 1/2 lemon
5 teaspoons capers, drained and chopped
5 teaspoons anchovy paste
2 tablespoons melted butter
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Flour (for rolling)
Sauce
Finely grated zest of 1/2 lemon
Juice of 1/2 lemon
1/2 cup good quality sour cream
2 tablespoons snipped fresh parsley, for garnish

Directions:
1) Combine broth, bay leaf, cider vinegar, white wine, peppercorns, and 1 tablespoon capers in a dutch oven. Bring to a simmer over medium heat.
2) Combine beef, pork, veal, eggs, bread crumbs, milk, onion, juice and zest of 1/2 lemon, 5 teaspoons capers, 5 teaspoons anchovy paste, butter, 1/2 teaspoon salt and black pepper. Mix lightly, just until combined.
3) Form meat mixture into golf-ball sized balls. They will be sticky and hard to work with. Roll them in flour and carefully place into hot broth in 2 to 3 batches; simmer each batch for 15 minutes, but do not boil.
4) Carefully remove meatballs from broth with a slotted spoon, and keep them warm in a covered bowl while making the sauce. Discard bay leaf and peppercorns.
5) Add sour cream, lemon juice and zest to hot broth. Heat through - do not boil.
6) Return meatballs to heated sauce, stir gently and warm through. Transfer to a serving platter. Garnish with parsley. Yield: 6 servings.