You searched for: category = ukrainian

Eggplant Spread (Baklazhannaia Ikra)

Serve this very cold with highly-flavored breads.

1 (1 pound) eggplant
1 medium green bell pepper
1 small onion, chopped
2 large cloves garlic, minced
1 tablespoon vegetable oil
1/4 cup tomato paste
1 tablespoon sugar
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Cocktail pumpernickel rye bread or black bread

Prick eggplant 3 or 4 times with fork. Wrap green pepper in aluminum foil. Place eggplant and green pepper in shallow baking dish. Bake at 400 degrees F until eggplant is very soft, about 35 minutes; cool. Remove skin from eggplant and seeds from green pepper; chop eggplant and green pepper.

Cook and stir onion and garlic in oil in 10-inch skillet over medium heat until onion is tender. Stir in eggplant, green pepper and remaining ingredients except bread. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 5 minutes.

Place mixture in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Cover and refrigerate until very cold, at least 4 hours.

Serve with bread.

Makes about 2 cups.

Vinaigrette Salad

6 beets (about 2 inches in diameter)
8 medium potatoes
4 carrots
3 dill pickles (or one 8 inch cucumber)
1 medium onion or 6 scallions

Dressing
1/3 cup vegetable oil
1/3 cup lemon juice (fresh is better)
2 tablespoons salt
1 teaspoon dill weed
1/2 teaspoon ground black pepper

Scrub beets, potatoes and carrots and boil together. Check after 15 minutes and remove potatoes and carrots as they finished, letting beets continue cooking until done. Cool and peel. Cut beets, carrots and potatoes into serving size and combine in mixing bowl. Chop onion and pickles and add.

Combine lemon juice and oil with dill, add salt and pepper (adjust amounts to your taste. Pour over salad vegetables and stir (everything will turn various tones of magenta). Chill at least two hours before serving.

Serves 10 to 12.

Ukrainian Sauerkraut

Posted by Olga at recipegoldmine.com 5/17/02 7:47:47 pm

The cabbage may be mixed with a small quantity of mixed whole spices or a few peppercorns and some caraway seed. One or more of the following shredded or chopped vegetables may be added to the cabbage: onions, carrots, green or red sweet peppers, celery. A small addition of cranberries imparts a delicate flavor to sauerkraut and colors it lightly. Another interesting variation may be obtained by placing a few whole apples with the cabbage. This is one of the most popular additions. Apples fermented in cabbage make a delicious meat accompaniment.

20 pounds cabbage
1/2 pound pickling salt

Select firm, sound, mature heads of cabbage. Remove outer leaves and wash well. Remove core and slice very finely on cabbage cutter. Put 5 pounds about (7 quarts) shredded cabbage in a crock, add 3 1/2 tablespoons salt. Mix well with your hands. Repeat until all cabbage and salt is used.

Press down, cover with clean cloth, then with a plate or round wooden board, small enough to fit inside the crock. Weigh down with a clean stone, to keep cabbage covered with brine which forms as the salt draws juice from the cabbage. Keep in a warm place 75 to 80 degrees F. Inspect each day and, with a spoon, remove the scum that forms. Rinse cloth in clean water and replace. Let stand for 6 to 7 days, until it is sour enough to suit your taste. Put in clean sterilized jars and seal, or put in freezer bags and freeze.

Pack the sauerkraut into the sealers, cover with the kraut brine to within 1/2 inch of the top, and seal. Process the sauerkraut in a boiling water bath for 10 to 15 minutes for quart sealers.

Ukrainian Cheese Paska

This rich unbaked cheese dessert mold is traditionally served in the Eastern Ukraine for Easter. It is molded in the shape of a pyramid representing a church dome.

2 pounds ricotta cheese
4 egg yolks
1 cup butter
2 cups granulated sugar
Grated rind of 1 lemon
1 teaspoon vanilla extract
1/2 cup heavy cream
1/2 cup chopped candied fruits (optional)
Raisins or naraschino cherries for garnish (optional)

Line a colander with a clean cheesecloth. Beat cheese with egg yolks until just smooth. Cream butter, add sugar, lemon rind, vanilla, and cream thoroughly. Combine with cheese mixture and add heavy cream. Add the optional chopped candied fruit. Pour mixture into the cheesecloth and set over a bowl to drip for at least 24 hours in refrigerator.

Discard the accumulated liquid periodically. Paska becomes firmer with time. Unmold and decorate with candied fruit, raisins or maraschino cherries as desired.

Serves 8 to 12.

Ukrainian Honey Horns with Almond Filling (Rohalyky z medom i migdalamy)

Posted by Olga at recipegoldmine.com 1/5/2002 9:12 am

Source: Traditional Ukrainian Cookery - S. Stechishin

These yeast dough crescents are simply terrific for a brunch, for afternoon tea, or as an after-school snack for children.

Dough
1 envelope dry yeast
1 cup evaporated milk
4 large eggs
4 cups all-purpose flour
1/2 pound butter

Glaze
1/4 cup honey mixed with 1 tablespoon sherry

Almond Filling
1/2 cup unpeeled almonds
1 cup blanched almonds
1 cup granulated sugar
2 tablespoons heavy cream or evaporated milk
1/4 teaspoon almond extract

Dough: Dissolve yeast in 1/2 cup warm milk, add 1 tablespoon sugar, and allow to foam for a few minutes. Beat sugar and eggs until thick. Alternately add milk, yeast mixture, and flour to form a soft dough. Roll out into a rectangle 1 inch thick, brush surface with melted butter, and roll tightly. Cut into thirds, and refrigerate covered in plastic wrap for 4 hours or overnight.

Almond Filling: Roast unpeeled almonds in heavy skillet until brown but not burned. Grate or process all almonds fine. Add sugar, cream, and almond extract, and mix until thick. Add a little more cream if too thick.

Roll one-third of the dough into a rectangle 1/2 inch thick. with a sharp knife cut 4-inch squares. Place 1 tablespoon filling in each square, fold to make a triangle, and roll up. Place on greased baking sheet and shape into crescents or "horns." Repeat with remaining ingredients. Allow to rise double. Bake in preheated 350 degree F oven for 25 minutes or until golden. Brush with honey glaze and return to oven for 5 more minutes. Cool on racks.

Ukrainian Country Babka

Posted by Olga at recipegoldmine.com March 20, 2002 15:31:07

2 teaspoons granulated sugar
1/2 cup lukewarm water
2 packages dry granular yeast
1 cup scalded milk, lukewarm
1 cup all-purpose flour
6 eggs
1 teaspoon salt
1 cup granulated sugar
1 cup melted butter
2 tablespoons grated lemon rind
5 1/2 cups sifted flour, about
1 cup or more raisins

Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand until softened. Combine with the lukewarm milk and 1 cup of flour. Beat well, cover, and allow the sponge to rise in a warm place until light and bubbly. Beat the eggs with the salt, add the sugar gradually, and continue beating. Beat in the butter and lemon rind.

Combine this mixture with the sponge. Stir in the flour and knead in the bowl for about 10 minutes. This dough should be slightly thicker than for the usual babka mixture. Knead in the raisins. Cover and let rise in a warm place until double in bulk. Punch down, knead a few times, and let it rise again. Butter tall, round baking pans (or coffee cans) with soft butter and fill them one-third full. I like to use greased parchment paper on the bottom of pan. Cover and let rise in a warm place until the dough reaches the brim of the pan. Bake in a moderately hot oven (400 degrees F) for about 15 minutes, then lower the temperature to 350 degrees F and continue baking for 40 minutes longer, or until done. Avoid browning the top too deeply. If necessary, cover with aluminum foil. Remove the loaves from the pans and allow them to cool.

Babka with Pumpkin

This is a very old recipe, but it is worth preserving. Mashed pumpkin imparts a mellow, yellow color to babka and keeps it fresh and soft for days. A fewer number of eggs is required when pumpkin is used.

Follow the preceding recipe for Country Babka. Add 1/2 to 2/3 cup of cooked, mashed pumpkin, 2 teaspoons vanilla, and 1/2 cup of orange juice and about 4 eggs. Add enough flour to give a soft dough.

Walnut-Almond Torte

Posted by Olga at recipegoldmine.com 1/14/2002 1:58 pm

Source: Traditional Ukrainian Cookery

Here is an exceedingly good layered nut torte, the queen of all tortes, that immigrated to Canada with the contributor after the Second World War. It is made of two different batter mixtures. The filling is luscious. Thank you Mrs. H. Dershko, Saskatoon, Sask.

Walnut Layers (2)
8 eggs, separated
1 1/2 cups confectioners' sugar (icing)
2 cups walnuts, grated
4 tablespoons, fine bread crumbs

Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and bread crumbs.

Beat the egg whites until stiff and fold gently into the mixture.

Butter two 9-inch deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.

Spoon the batter into the pans. Bake 350 degrees F for 30 to 35 minutes, or until done when tested. Remove from the pans and place on a cake rack.

Almond Layer (1)
3 to 4 eggs, separated
2/3 cup confectioners' sugar
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2/3 cup grated almonds
2 tablespoons fine bread crumbs

Beat the egg yolks until light. Add the sugar gradually and continue beating until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and bread crumbs.

Beat the egg whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with bread crumbs.

Bake in a moderate oven (350 degrees F) for 30 to 35 minutes or until done. Remove from the pan and place on a cake rack. Prepare the following filling.

Filling
3 egg yolks
1 1/2 cup confectioners' sugar
1/2 cup butter
3 tablespoons strong cool coffee
1/2 teaspoon vanilla extract

Blend the egg yolks with 1/2 cup of the sugar in a saucepan; cook this mixture over simmering water, stirring constantly, until it thickens.

Remove it from the heat and cool.

Cream the butter, add the remaining 1 cup of sugar gradually, and continue creaming until smooth.

Blend in the yolk-sugar mixture, coffee and vanilla extract. Beat thoroughly.

Spread this filling between the 3 layers of the torte, on the sides, and over the top. Decorate with toasted, slivered almonds.

Ukrainian Sponge Coffee Torte

Posted by Olga at recipegoldmine.com 5/5/02 11:32:19 am

A very light and tender torte with a mild coffee flavor. The filling is satin-smooth and rich.

1 cup strong coffee (2 tablespoons coffee to 1 cup water)
1 cup sifted CAKE flour
1 teaspoon baking powder
Few grains salt
5 eggs, separated
1 cup granulated sugar

Prepare the coffee and cool it. Reserve 1/2 cup of the coffee for the filling.

Sift the flour with the baking powder and salt twice. Beat the egg whites until stiff. Add 1/2 cup of the sugar gradually and beat constantly until thick.

Now beat the egg yolks until light. Add the other 1/2 cup sugar gradually and continue beating until light and fluffy.

Combine both mixtures and fold to blend thoroughly. Add the flour alternately with 1/2 cup of the cooled coffee.

Spoon the batter into an ungreased, deep, round baking pan. Best to use springform pan. Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done when tested.

Invert on a cake rack and cool. Cut the cake into 2 layers. Spread the following filling between the layers, over the top and on the sides:

Filling
1 cup butter (soft)
1 cup brown sugar
1/2 cup strong coffee
2 egg yolks
Toasted slivered almonds

Cream the butter with the sugar until very light. Add the coffee gradually and beat with a rotary beater until fluffy. Beat in the egg yolks.

The filling should be of a spreading consistency. Spread as directed. Decorate with the toasted almonds. Place the torte in a cool place for several hours before cutting.

Ukrainian Cherry Charlotte

Posted by Olga at recipegoldmine.com 7/25/02 7:49:58 am

The Ukrainians make a variety of cherry liqueurs. For the charlotte, they use a sweet ratafia. If you aren't in the habit of making your own cherry liqueur, you can use kirsch or cherry brandy.

Serves 4 to 6

1 1/2 pounds pitted cherries
1/2 cup vanilla sugar (divided)
1/2 cup cherry liqueur or kirsch
1/2 pound (about 36) ladyfingers, preferably homemade
1 cup whipped cream
Extra whipped cream and sugar for serving

Put 1 pound of the pitted cherries in a bowl with half the of the sugar and 2 tablespoons cherry liqueur. Liquidize in the blender the remaining cherries with a few tablespoons of water. Mix with the rest of the liqueur and use it to MOISTEN the ladyfingers.

Line the bottom and sides of a springform pan with some of the moistened ladyfingers.

Fold the remaining sugar into the whipped cream. Put a generous layer of cherries over the moistened ladyfingers on the bottom and cover them with a layer of whipped cream. Cover this with a layer of ladyfingers. Continue in this way, finishing with a layer of ladyfingers. Chill in the refrigerator.

Unmold and serve with more sweetened whipped cream.

Olga's Ukrainian Filled Dumplings (Varenyky - Perogies)

Posted by Olga at recipegoldmine.com 2/12/2002 8:13 am

Source: Festive Ukrainian Cooking

For Christmas Eve potato and cabbage fillings prevail. The dough should be thin, but not too thin, and resilient to the bite, but not tough; the filling should be distinct, but not overwhelming, in flavor.

There are as many variations on this dough as there are Ukrainian cooks. Potato filling is by far the most popular for varenyky. Many non-Ukrainians are under the false impression that potato is the only filling for varenyky. Before the nineteenth century, however, the potato was scarcely used in Ukraine; varenyky were filled with a turnip and onion filling.

These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite.

5 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter
1 cup evaporated milk
1/2 cup water (more or less as needed)

Combine the flour and salt in a large bowl, forming a well in the center. Add the soft butter and evaporated milk gently until all the flour is absorbed.

Add water as needed. Knead dough until it sticks together. Let rest 5 minutes, then knead until smooth. Cover and set aside.

Place dough in a greased bowl, turn to coat, and cover. Let set for about half an hour. Take 1/3 of the dough, leaving the rest covered.

Roll out into a circle on a floured surface. Flip dough over and roll it out until it is 1/8 inch thick. Cut into 3-inch rounds.

Place a tablespoon of filling on one side of the round, flip over the other half and press edges together to seal. Place the dumpling on a floured tray and keep covered.

In a 3-quart saucepan, drop 10 or so dumplings into boiling water. Cook for 3 to 5 minutes. Drain in a colander. Place on a lightly oiled dish to coat with a thin layer of oil. Coat dumplings so they don't stick together.

Serve Dumplings with fried onions and sour cream. Cold dumplings can be fried in oil and butter for a nice crispy surface.

Mother's Potato and Cheese Filling
6 medium-size potatoes
2 large onions, chopped fine
1 stick butter (1/4 pound)
1 cup shredded Cheddar cheese or dry
    bryndzia (sheep's milk cheese)
2 teaspoons salt, or to taste
2 teaspoons pepper, or to taste

Peel and dice potatoes, cover with water, and boil until soft. Drain. Saute the onions in butter. Add the cheese, onions, salt and pepper to the potatoes and mash together, mix well. Allow to cool, stirring occasionally. Once cooled, it is ready to use as dumpling filling.

Sauerkraut and Cabbage Filling
1 pound sauerkraut
2 large onions, chopped fine
1/2 cup (1 stick) butter
3 cups shredded white cabbage
1 bouillon cube
2 teaspoons pepper

Pour off the sauerkraut juice and set aside. Use homemade sauerkraut or bottled.

Saute the onions in butter and add to the sauerkraut. Add the cabbage, bouillon, and reserved juice. Stirring often, cook over low heat until liquid evaporates. Add the pepper.

Remove from heat and let cool. Run the mixture through a meat grinder or food processor.
The filling is then ready to use in the dumplings.

Latest Ethnic Recipe News

Washington Post

Ethnic food earns its fair share Washington Post "I'm not sure if it's a cultural thing or if it's generational," he says, "but younger people - be they white or ethnic - are buying our food." and more »

Chef blends ethnic cuisine and kosher preparation Detroit Free Press The star attraction -- and the food that sets her apart -- is a hot-foods section serving a different ethnic cuisine each week. Her themes include Thai, ... and more »

Rain no deterrent for ethnic festival The Tribune-Democrat ?The food is fantastic, especially the ethnic food,? Doris Layton said. ?It's nice to see our friends again from past festivals. The churches are beautiful ...

New York Times (blog)

Hey, Mr. Restaurant Critic! Open House Edition New York Times (blog) If you want your crowd food to be good, what you need to find in a common denominator is food that is simplicity itself. Whether it's spicy, ethnic or risky ... and more »

Telegraph.co.uk

The real deal? BBC News Abbas Bendali, a marketing expert who specialises in ethnic and minority products, says the problem is that there are too many different organisations ... French fast food chain expands its halal-only outletsReuters French burger chain causes outrage by banning porkTelegraph.co.uk France debates fast-food outlets with halal items geared toward Muslim communityThe Canadian Press Sify -RFI all 302 news articles »

Kansas City Star

Sampling other cultures' food is a mainstay of KC's ethnic festival Kansas City Star Only at the Ethnic Enrichment Festival will you find the Czech-Slovak folks splitting a tent with Trinidad and Tobago. The 31st annual event, featuring food ... and more »

Flood City Fun! Altoona Mirror (blog) ... the Cambria City Ethnic Festival was born. Thousands of Johnstown residents and other visitors converge on Cambria City for a variety of delicious food, ...

Change takes hold at Ethnic Festival The State Journal-Register The band Screamin' Vatos is scheduled to play at 7 pm Filia Tzortzis has been cooking Greek food for 36 years at the festival. In that time, her menu hasn't ...

Religion events this week St. Louis Post-Dispatch Greek festival ? The 93rd annual St. Nicholas Greek Orthodox Church Festival includes ethnic food and dancing. 11 am to 9 pm Saturday and Sunday and 11 am ... and more »

Red Cross Feeding Ghanaians Displaced by Ethnic Violence Voice of America Ghana's Red Cross is distributing food to some 2000 families - 10000 people in all - who ethnic fled violence that erupted in March in the northern town of ... and more »