2 1/4 pounds boneless pork, about 1/4 fat
3/4 pound lean boneless beef chuck
1 medium onion
3 cloves garlic (or to taste)
1 tablespoon oil
1/2 teaspoon ground marjoram
1/2 teaspoon crushed coriander
2 bay leaves
1/3 cup water
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 yards natural hog casing (or as needed)
Grind pork coarsely, once.
Bone and chill beef, removing ligaments.
With a very sharp knife, dice into 1/4 inch cubes.
Mix with pork in a large bowl.
Chop onion, peel and mash garlic, and saute in oil until onion turns clear.
Add marjoram, bay leaves, coriander, and water.
Cover and cook several minutes, then turn off the heat and steep for 15 minutes. Remove bay leaves.
Mix with meat, add the salt and pepper mixing all ingredients thoroughly.
Wash casing in cold water, rinsing several times.
Carefully thread 1 yard of casing over the funnel, stuff, and tie off, leaving a length of string.
Do not pack; sausage will expand in cooking.
Tie off every 16 inches for sausage rings, or every 6 inches for links.
Repeat until all meat is used.
Refrigerate, loosely covered with towel, for 2 days.
Sausage may be smoked,cooked, or frozen.
To cook, Simmer covered in a shallow pan half filled with water for 20 minutes.
Pour off water, add a little oil, and saute on both sides until golden.
Serve warm or cold, thinly sliced, with paska and mayonnaise.
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Showing posts with label Ukraine. Show all posts
Showing posts with label Ukraine. Show all posts
UKRAINIAN CHRISTMAS HONEY COOKIES (MEDIVNYCHKY)
It is the custom in Ukraine when visiting friends or relatives to take along a batch of medivnychky as a gift for the children. These medivnychky keep indefinitely. These cookies are hard when baked, but they become soft and mellow after a few days.
1 cup honey
1 cup sugar
2 cups sifted flour
2 egg yolks
2 whole eggs
2 cups sifted flour
1 ½ teaspoons baking soda
1 teaspoon cinnamon
¼ teaspoon salt
Walnut halves, if desired
Bring the honey and sugar to a boil. Immediately add 2 cups of flour to the boiling honey and stir briskly until well blended. Cool the mixture until warm to the touch. Add the egg yolks and eggs, one at a time, and beat vigorously after each addition. Sift the flour with the dry ingredients. Add to the honey mixture and mix thoroughly.
Take small pieces of the dough about the size of a walnut and shape into balls. Place them on a greased baking sheet. Press half a walnut into each, if desired.
Bake in a moderate oven 325 F. for about 20 minutes or until done. Cool and store in a closely covered container for several days.
These cookies are hard when baked, but they become soft and mellow after a few days.
1 cup honey
1 cup sugar
2 cups sifted flour
2 egg yolks
2 whole eggs
2 cups sifted flour
1 ½ teaspoons baking soda
1 teaspoon cinnamon
¼ teaspoon salt
Walnut halves, if desired
Bring the honey and sugar to a boil. Immediately add 2 cups of flour to the boiling honey and stir briskly until well blended. Cool the mixture until warm to the touch. Add the egg yolks and eggs, one at a time, and beat vigorously after each addition. Sift the flour with the dry ingredients. Add to the honey mixture and mix thoroughly.
Take small pieces of the dough about the size of a walnut and shape into balls. Place them on a greased baking sheet. Press half a walnut into each, if desired.
Bake in a moderate oven 325 F. for about 20 minutes or until done. Cool and store in a closely covered container for several days.
These cookies are hard when baked, but they become soft and mellow after a few days.
Ukrainian Sour Cream Poppy Seed Cake
This cake is very light, tender, and tasty. It's fun to make and fun to eat.
1/2 cup poppy seed
3 eggs
1 1/2 cups sugar
1 1/2 cups thick sour cream
1 1/2 teaspoons vanilla
2 1/4 cups sifted cake and pastry flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pour boiling water over the poppy seed and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seed on a tea towel or brown paper and dry thoroughly. This should be done the day before baking. Beat the eggs well; add the sugar gradually and beat until light and fluffy. Beat in the sour cream and vanilla. Sift the flour with the dry ingredients 3 times. Add the flour to the cream mixture along with the poppy seed and mix gently with a folding motions.
Spoon the batter into 2 layer cake pans which have been lined with waxed paper and buttered. Bake in a moderate oven 350 degrees F. for 35 to 40 minutes, or until done when tested. Let the cakes stand in the pans for 10 minutes before removing to a cake rack. Put the layers together with a Lemon Filling to which some finely cut maraschino cherries have been added. Ice with a plain or cooked white icing.
Lemon Filling:
1/2 cup sugar
2 tablespoons cornstarch
Few grains salt
1/2 teaspoon grated lemon rind
1/3 cup lemon juice
1/3 cup water
1/3 cup orange juice
2 tablespoons butter
2 to 3 egg yolks
Mix the sugar with the cornstarch and salt in the top of a double boiler. Add the remaining ingredients except the egg yolks. Cook over boiling water, stirring constantly, until thick. Cover and cook for 5 minutes. Stir a little of the hot mixture into the slightly beaten egg yolks, and then add to the rest of the contents. Cook for 1 minute. Remove from the range and cool.
1/2 cup poppy seed
3 eggs
1 1/2 cups sugar
1 1/2 cups thick sour cream
1 1/2 teaspoons vanilla
2 1/4 cups sifted cake and pastry flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pour boiling water over the poppy seed and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seed on a tea towel or brown paper and dry thoroughly. This should be done the day before baking. Beat the eggs well; add the sugar gradually and beat until light and fluffy. Beat in the sour cream and vanilla. Sift the flour with the dry ingredients 3 times. Add the flour to the cream mixture along with the poppy seed and mix gently with a folding motions.
Spoon the batter into 2 layer cake pans which have been lined with waxed paper and buttered. Bake in a moderate oven 350 degrees F. for 35 to 40 minutes, or until done when tested. Let the cakes stand in the pans for 10 minutes before removing to a cake rack. Put the layers together with a Lemon Filling to which some finely cut maraschino cherries have been added. Ice with a plain or cooked white icing.
Lemon Filling:
1/2 cup sugar
2 tablespoons cornstarch
Few grains salt
1/2 teaspoon grated lemon rind
1/3 cup lemon juice
1/3 cup water
1/3 cup orange juice
2 tablespoons butter
2 to 3 egg yolks
Mix the sugar with the cornstarch and salt in the top of a double boiler. Add the remaining ingredients except the egg yolks. Cook over boiling water, stirring constantly, until thick. Cover and cook for 5 minutes. Stir a little of the hot mixture into the slightly beaten egg yolks, and then add to the rest of the contents. Cook for 1 minute. Remove from the range and cool.
Potato, Beet, Bean and Pickle Salad Vinaigrette
1/3 cup vegetable oil
1 tbsp. wine vinegar
1/4 tsp. dry mustard
Fresh ground pepper
1 tsp. brown sugar
Blend these ingredients by combining them in a screw top jar and shaking vigorously to blend.
POUR OVER:
4 cups diced hot cooked potatoes (Cook New potatoes or Yukon Gold potatoes in their skins, cool, peel and dice)
2 cups diced cooked beets
1 onion, finely chopped (or medium size Bermuda onion)
1/4 to1/2 cup chopped dill pickle (depending how sour you like it)
1 1/2 cups cooked white beans or any of your favourite beans (kidney beans or cannellini beans or Great northern beans, navy beans) or (cooked green beans, sliced)
1/2 cup cooked carrots chopped (optional)
Mix, cover and refrigerate overnight.
Adjust to taste if needed (oil, salt or pepper). Or Adjust ingredients to your taste.
NOTE: If using canned beans, put them in a strainer and rinse them with boiling water from the kettle.
1 tbsp. wine vinegar
1/4 tsp. dry mustard
Fresh ground pepper
1 tsp. brown sugar
Blend these ingredients by combining them in a screw top jar and shaking vigorously to blend.
POUR OVER:
4 cups diced hot cooked potatoes (Cook New potatoes or Yukon Gold potatoes in their skins, cool, peel and dice)
2 cups diced cooked beets
1 onion, finely chopped (or medium size Bermuda onion)
1/4 to1/2 cup chopped dill pickle (depending how sour you like it)
1 1/2 cups cooked white beans or any of your favourite beans (kidney beans or cannellini beans or Great northern beans, navy beans) or (cooked green beans, sliced)
1/2 cup cooked carrots chopped (optional)
Mix, cover and refrigerate overnight.
Adjust to taste if needed (oil, salt or pepper). Or Adjust ingredients to your taste.
NOTE: If using canned beans, put them in a strainer and rinse them with boiling water from the kettle.
Ukrainian BABA'S PORK ROAST
This old recipe features a favorite Ukrainian vegetable; beets. This give the roast an unusual red color. This recipe was recorded in Nova Khata (1930) as an example of the nutritional value of "old" and unfashionable recipes.
4 pounds boneless pork or pork shoulder
3 tablespoons flour
2 tablespoons oil or lard
2 onions
2 teaspoons salt
4 medium beets
1 pound pitted prunes
1 cup sour cream
1 teaspoon paprika
Pat meat dry with paper towel, rub with 2 tablespoons flour and salt. Brown meat on all sides in oil or lard in a heavy dutch oven. Add thinly slice onions. Cover, reduce heat to low, and cook about an hour. Add a little water when dry. Turn meat twice while baking.
Cook fresh beets in water until tender, reserving liquid. Chop into cubes and add to roast. Add prunes, beet liquid, cover, and simmer for 5 minutes.
Remove roast to platter. Mix 1 tablespoon flour with sour cream pour in roasting pan, and mix well, scraping sides. Simmer until sauce thickens. Taste and adjust seasoning. Add paprika for zest.
Serve with kasha or lokshyna (noodles).
4 pounds boneless pork or pork shoulder
3 tablespoons flour
2 tablespoons oil or lard
2 onions
2 teaspoons salt
4 medium beets
1 pound pitted prunes
1 cup sour cream
1 teaspoon paprika
Pat meat dry with paper towel, rub with 2 tablespoons flour and salt. Brown meat on all sides in oil or lard in a heavy dutch oven. Add thinly slice onions. Cover, reduce heat to low, and cook about an hour. Add a little water when dry. Turn meat twice while baking.
Cook fresh beets in water until tender, reserving liquid. Chop into cubes and add to roast. Add prunes, beet liquid, cover, and simmer for 5 minutes.
Remove roast to platter. Mix 1 tablespoon flour with sour cream pour in roasting pan, and mix well, scraping sides. Simmer until sauce thickens. Taste and adjust seasoning. Add paprika for zest.
Serve with kasha or lokshyna (noodles).
Ukrainian CANAPES WITH SMOKED FISH (PEREKUSKY Z VUDZHENOI RYBY)
Perekusky means light snacks or small bites, which is exactly what canapes should be. A well-baked half rye or wheat bread assures a fine base for perekusky. Cream cheese makes this an easy spread to prepare. Toppings are varied and colorful.
8 ouces cream cheese
6 ounces smoked boneless sardines
1/4 teaspoon paprika
sliced rye bread and/or kalach
2 hard-boiled eggs
dill pickles
radishes
sardine fillets
parsley
Cream softened cream cheese, smoked boneless sardines and paprika into a smooth paste. Cover and let stand 2 hours. Cut bread into fancy shapes as desired. Cut eggs, pickles and radishes into various shapes: rounds, wedges, and strips. Spread mixture on cut bread, place a small sardine fillet with assorted garnishes on top. Cover with plastic wrap and refrigerte until needed; they remain fresh for several hours, but if kept too long, become soggy.
8 ouces cream cheese
6 ounces smoked boneless sardines
1/4 teaspoon paprika
sliced rye bread and/or kalach
2 hard-boiled eggs
dill pickles
radishes
sardine fillets
parsley
Cream softened cream cheese, smoked boneless sardines and paprika into a smooth paste. Cover and let stand 2 hours. Cut bread into fancy shapes as desired. Cut eggs, pickles and radishes into various shapes: rounds, wedges, and strips. Spread mixture on cut bread, place a small sardine fillet with assorted garnishes on top. Cover with plastic wrap and refrigerte until needed; they remain fresh for several hours, but if kept too long, become soggy.
Poor Man's Eggplant Caviar ( Kaviar z Baklazhanyu)
Ingredients
1 large eggplant (about 2 pounds)
1 cup finely chopped onions
6 tablespoons olive oil
1/2 cup finely chopped red or green pepper
1 teaspoon finely chopped garlic
2 large ripe tomatoes, peeled, seeded and finely chopped
1/2 teaspoon sugar (I like a squeeze of Agave syrup)
2 teaspoons salt
Freshly ground black pepper
2 to 3 Tablespoons lemon juice
Dark rye or pumpernickel bread or sesame seed crackers
Preheat the oven to 425 F. Bake the eggplant on a rack in the center of the oven for about an hour, turning it over once or twice until it is soft and its skin is charred and blistered.
Meanwhile, cook the onions in 4 tablespoons of the oil over moderate heat for 6 to 8 minutes until they are soft but not brown. Stir in the green or red pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula scrape the contents of the skillet into a mixing bowl.
Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a puree. Add it to the mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper. (I like to add a bit of ketchup and hot sauce and pinch of cinnamon to taste). Mix together thoroughly. Heat the remaining 2 tablespoons of oil over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet and simmer for an hour. Remove the cover and cook an additional half hour, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons of the lemon juice and taste for seasoning, adding more salt, pepper and lemon juice to taste. Transfer the "caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame seed crackers. Makes about 3 cups.
NOTE: To peel and seed tomatoes, drop the tomatoes into boiling water for 15 seconds. Run them under cold water and peel them. Cut out the stem, then slice them in half crosswise. Squeeze the halves gently to remove the juices and seeds.
Agave syrup (also called agave nectar) is a sweetener commercially produced in Mexico, from several species of agave, including Agave tequilana (also called Blue Agave or Tequila Agave), and the Salmiana, Green, Grey, Thorny, and Rainbow varieties. Agave syrup is sweeter than honey, though less viscous.
1 large eggplant (about 2 pounds)
1 cup finely chopped onions
6 tablespoons olive oil
1/2 cup finely chopped red or green pepper
1 teaspoon finely chopped garlic
2 large ripe tomatoes, peeled, seeded and finely chopped
1/2 teaspoon sugar (I like a squeeze of Agave syrup)
2 teaspoons salt
Freshly ground black pepper
2 to 3 Tablespoons lemon juice
Dark rye or pumpernickel bread or sesame seed crackers
Preheat the oven to 425 F. Bake the eggplant on a rack in the center of the oven for about an hour, turning it over once or twice until it is soft and its skin is charred and blistered.
Meanwhile, cook the onions in 4 tablespoons of the oil over moderate heat for 6 to 8 minutes until they are soft but not brown. Stir in the green or red pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula scrape the contents of the skillet into a mixing bowl.
Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a puree. Add it to the mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper. (I like to add a bit of ketchup and hot sauce and pinch of cinnamon to taste). Mix together thoroughly. Heat the remaining 2 tablespoons of oil over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet and simmer for an hour. Remove the cover and cook an additional half hour, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons of the lemon juice and taste for seasoning, adding more salt, pepper and lemon juice to taste. Transfer the "caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame seed crackers. Makes about 3 cups.
NOTE: To peel and seed tomatoes, drop the tomatoes into boiling water for 15 seconds. Run them under cold water and peel them. Cut out the stem, then slice them in half crosswise. Squeeze the halves gently to remove the juices and seeds.
Agave syrup (also called agave nectar) is a sweetener commercially produced in Mexico, from several species of agave, including Agave tequilana (also called Blue Agave or Tequila Agave), and the Salmiana, Green, Grey, Thorny, and Rainbow varieties. Agave syrup is sweeter than honey, though less viscous.
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