Polish cooking Favors (kindlings)

Written by Lechu

Continued from page 1

To make kindling, dividerepparttar dough into four parts. Roll each part individually on a floured surface. Roll one piece very thin on a board, keepingrepparttar 125509 rest covered to prevent drying. Cut into strips about 1 inch wide and 5 inches long. Cut a short lengthwise slit inrepparttar 125510 center of each strip, and pass one end ofrepparttar 125511 strip throughrepparttar 125512 slit. Repeat until allrepparttar 125513 dough has been used up.

Fry in a deep fat. Traditionally lard should be used, but oil such as soybean can also be used. Fry one side until golden then flip it over and fryrepparttar 125514 other side. Transfer to drain on a paper towel. Before serving sprinkle each side with powdered sugar.

Kindling are best when served fresh. Make themrepparttar 125515 same day.


Polish cooking, Aspic of Pike,

Written by Lechu

Continued from page 1

Getting a quality pike is not easy. Margaret gets her pikes atrepparttar Lafayette Road store. After cleaningrepparttar 125508 fish you cutrepparttar 125509 head and tail off (save these parts!) and dividerepparttar 125510 rest into 3 in. wide steaks. Then preparerepparttar 125511 broth by cooking 4 carrots, 4 parsley roots (you can substitute it with parsnip roots) and 4 small onions in 3 cups of water. Add half teaspoon salt, pepper and a spoon of sugar. Whenrepparttar 125512 vegetables are soft, addrepparttar 125513 fish, includingrepparttar 125514 head and tail, and slowly cookrepparttar 125515 fish for around 15 minutes.

Coolrepparttar 125516 mixture down, and transferrepparttar 125517 fish to a platter, trying to reassemblerepparttar 125518 fish again. You may put something whimsical in its mouth, like an egg or a small fruit. Or a mouse. You know, pikes are carnivores… Decorate with slices of cooked carrots.

Strainrepparttar 125519 broth and refrigerate it. If it turns solid, you are lucky. It means there was enough gelatin inrepparttar 125520 head and tail. If it does not solidify, add a little gelatin, not more than a quarter packet, dissolve and refrigerate. Warm uprepparttar 125521 solidified broth gently, and pour overrepparttar 125522 fish. Refrigerate again. When solid, decorate with lemon slices, and parsley leaves.

Serve with sauces, such as tartar or horseradish.

Polish people subscribe torepparttar 125523 old Roman proverb, that “fish enjoys swimming.” Therefore consume this delicious, sophisticated dish with some well frozen vodka, or a glass of light white wine.

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