About.com Eastern European Food

Cooked Wheat Pudding a Favorite for Polish Wigilia

Tue, 24 Nov 2009 21:59:09 +0000

Cooked Wheat Pudding
� Flickr by Maeliza

Cooked wheat pudding or kutia goes back thousands of years in Polish history, and it is almost exclusively served for wigilia or Christmas Eve supper.

But the Poles don't have an exclusive on this dish of cooked wheat berries (unrefined wheat with the endosperm and bran still on) sweetened with honey or sugar, and mixed with ground nuts and dried fruits, spices and sometimes cream.

It exists in other cultures including Russia, Ukraine, Lithuania, and Slovakia. In Serbia, it's koljivo, Romania - coliva, Bulgaria - kolivo, Greece - kollyva, Middle East - kahmieh, Armenia - anoushabour, Old English - frumenty.

In Lebanon, where it is known as snayniyeh or berbara, it is prepared for St. Barbara's day on Dec. 4.

In the old days, aristocratic Poles used rice instead of wheat as did Russians in times of wheat famine, and that tradtion still exists in some parts of Eastern Europe today. Kamut berries or barley can also be substituted for the wheat berries.

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Cooked Wheat Pudding a Favorite for Polish Wigilia originally appeared on About.com Eastern European Food on Tuesday, November 24th, 2009 at 21:59:09.

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Are Croatian Fritule the Inspiration for New Orleans Beignets?

Mon, 23 Nov 2009 11:13:36 +0000

Klara Cvitanovich, the co-owner of Drago's Seafood Restaurant in New Orleans and Metairie, La., is from Dubrovnik, Croatia, and she thinks her beloved fritule just might have been the inspiration for the Crescent City tradition of beignets and coffee.

Croatian Fritule
� Fllickr by Franimal

More than 100 years ago, beignets were made famous by the Croatian Jurisich family at the Morning Call coffee stand formerly in the French Market and now in Jefferson parish.

"The Jurisches may have begun serving up a simplified version of the traditional Croatian fritule, and given it the French name of beignet," Cvitanovich says.

Some might dispute this, but my advice is not to overthink it and just get down to enjoying beignets OR fritule, especially at Christmastime when they are traditional.

Other traditional Croatian Christmas recipes include Klara's Krostule recipe, Apple Strudel recipe, Sarma recipe, and Squid Salad recipe.

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Are Croatian Fritule the Inspiration for New Orleans Beignets? originally appeared on About.com Eastern European Food on Monday, November 23rd, 2009 at 11:13:36.

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Replace T-Day Starch with Pumpkin Pierogi

Sat, 21 Nov 2009 15:57:13 +0000

Pumpkins are popular throughout Eastern Europe and they show up in soups, vegetables, desserts and, yes, Virginia, even pierogi.

Pumpkin Pierogi
� Flickr by Jo Hammond

If your family loves dumplings, try Pumpkin Pierogi with White Wine Cream Sauce. They would be a great addition to Thanksgiving dinner as an appetizer or side dish. Either way, serve them in bowls to catch every bit of that wonderful sauce. You can even turn them into dessert by leaving off the cream sauce and drizzling them with melted butter, and sprinkling on toasted pecans and granulated or confectioners' sugar.

Pierogi or filled dumplings are easier to make than you might think. Check out these easy how to make pierogi instructions.

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Replace T-Day Starch with Pumpkin Pierogi originally appeared on About.com Eastern European Food on Saturday, November 21st, 2009 at 15:57:13.

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The Twilight Saga: New Moon Rising on Blood as Food

Thu, 19 Nov 2009 23:18:13 +0000

Edward Cullen isn't the only one to like the taste of blood. Drinking blood has been done since mankind first started butchering animals for food. Waste not, want not, and all of that. It was also believed drinking an enemy's blood would make one invincible.

Polish Blood Sausage - Kiszka
� 2009 Barbara Rolek licensed to About.com, Inc.

Cooking with blood exists in every culture, but as fresh blood becomes increasingly hard to find, blood puddings, soups and sauces are now relegated to restaurants and specialty stores, and considered delicacies. If you can find fresh or frozen duck, goose or pig blood from a reputable source, try throwing a party to coincide with the release of "The Twilight Saga: New Moon" with these Eastern European recipes.

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The Twilight Saga: New Moon Rising on Blood as Food originally appeared on About.com Eastern European Food on Thursday, November 19th, 2009 at 23:18:13.

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Low Pork Prices a Good Time to Try Eastern European Recipes

Wed, 18 Nov 2009 18:03:24 +0000

Eastern Europeans are pork-lovers extraordinaire and the low piggy prices in grocers these days are a dream come true. For the past two weeks, boneless loin of pork has been $1.49 a pound in my neck of the woods. You can bet I've stocked up on this cut that has very little waste. Not only does it make a terrific Sunday dinner or party entr�e but, at these prices, a wonderful weekday supper.

Roast Pork Loin Stuffed with Sausage
� 2009 Barbara Rolek licensed to About.com, Inc.

I divided a large pork loin into two pieces, cutting off 1-inch slices from one half to make boneless chops, and stuffing the other half with a link of Serbian dry sausage known as banijska kobasica (a dry-cured garlic pork sausage), and slow roasting it. Stuffing food in other food is a technique Eastern Europeans love and this spin turned out great. In addition to bread dressings, I've also stuffed pork loins with chopped prunes and apricots, and dried cranberries and raisins. Dried fruit and pork go so well together, something not lost on Eastern Europeans!

It's never been a better time to experiment with Eastern European pork recipes like Roast Pork Loin Stuffed with Sausage Recipe. I served it with kopytka or "little hooves" dumplings and, to continue with the "stuffed" theme, offered Hungarian stuffed pears for dessert!

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Low Pork Prices a Good Time to Try Eastern European Recipes originally appeared on About.com Eastern European Food on Wednesday, November 18th, 2009 at 18:03:24.

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Share Your Eastern European Christmas Memories

Tue, 17 Nov 2009 19:48:38 +0000

Polish Christmas Ornament Making
� 2009 Barbara Rolek licensed to About.com, Inc.

I have such fond memories of Christmas Eve in my Polish family. Wigilia seemed to eclipse Christmas Day, with its beautiful Star Supper consisting of up to 13 meatless dishes, the oplatki, sighting the first star of the evening, telling fortunes, waiting to hear the animals talk at midnight. I still get the shivers thinking about it.

I make sure we still have a traditional wigilia. In this fast-paced, throw-away world of ours, I'm not willing to relinquish this tie with the Old World and my ancestors.

Won't you share your Eastern European Christmas stories? Was Christmas Eve or Christmas Day more important in your family? Did you have a meatless meal on Christmas Eve? Did you break a wafer? What were some of the traditional recipes prepared? Share your stories here.

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Share Your Eastern European Christmas Memories originally appeared on About.com Eastern European Food on Tuesday, November 17th, 2009 at 19:48:38.

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Put an Eastern European Spin on Your Thanksgiving Dinner

Mon, 16 Nov 2009 20:52:35 +0000

If you're looking to shake things up this Thanksgiving, put an Eastern European spin on your dinner with these recipe ideas.

Polish Poached Pear with Chocolate Sauce
� Flickr by Frenchie01

And for sandwiches with leftover poultry of any kind, try Polish Cranberry Mayo Recipe. In the village of Rogoznik, Poland, the women don't use mayo, they use vodka! Delish, especially with oscypek, a sheep's milk cheese made in the Podhale (literally "under mountain meadows") region -- home of the Polish Highlanders.

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Put an Eastern European Spin on Your Thanksgiving Dinner originally appeared on About.com Eastern European Food on Monday, November 16th, 2009 at 20:52:35.

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Thanksgiving Food Prices Lower This Year

Sat, 14 Nov 2009 20:51:26 +0000

Smoked Turkey Breast
� 2008 Barbara Rolek licensed to About.com, Inc.

According to the American Farm Bureau Federation, in 1986, it cost $28.74 to feed a family of 10 with a Thanksgiving dinner of turkey, bread stuffing, sweet potatoes, rolls with butter, peas, cranberries, a relish tray of carrots and celery, pumpkin pie with whipped cream, and beverages of coffee and milk.

This year the food cost for an identical meal is $42.91, but that's down from last year's $44.61. It looks like prices are headed in the right direction, with only a 65-cent increase from 2007's $42.26.

If you shop right, turkey really is bargain friendly. In Eastern Europe, turkey has replaced the more costly duck or goose and is served with everything from stuffing in Poland to mlinces or pasta tatters in Croatia and Slovenia.

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Thanksgiving Food Prices Lower This Year originally appeared on About.com Eastern European Food on Saturday, November 14th, 2009 at 20:51:26.

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The Obamas Like Pie | Eastern European Food

Fri, 13 Nov 2009 01:25:51 +0000

So the health-conscious Obama family likes pie. At least that's what Bill Yosses says. Yosses, who co-authored with Alison Yates "Desserts for Dummies" (For Dummies, 1997), is the White House pastry chef dubbed "The Crustmaster" by President Obama. Yosses recently told Nancy Benac of the Associated Press that his pies are enjoyed by the First Family about once a week (such restraint!).

Pear Custard Pie
� 2009 Barbara Rolek licensed to About.com, Inc.

I'm thinking my untraditional Pear Custard Pie would win over the disciplined Obamas. It's a spin on Serbian burek that came about when I was faced with two glorious Korean pears and half a box of thawed filo dough. Voila! A dessert burek. And it's so easy -- filo dough beats rolling out pastry crust any day and, even with all the melted butter, it's lower in fat. I think the Obamas would like it. Come to think of it, I think you would, too!

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The Obamas Like Pie | Eastern European Food originally appeared on About.com Eastern European Food on Friday, November 13th, 2009 at 01:25:51.

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Party On! Snack Recipes From Around the World

Thu, 12 Nov 2009 20:29:29 +0000

If you keep up with the Joneses on the party circuit, don't be caught without a new, delectable nosh to bring to this season's round of soirees.

Quince Butter and Red Onion Marmalade Crostini
� 2009 Barbara Rolek licensed to About.com, Inc.

Choose from one of these 40 global recipes for food and beverages and be the hostest (or the guest!) with the mostest. Many of these can be made ahead up to a certain point and then defrosted or finished the day of the big bash! Party on!

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Party On! Snack Recipes From Around the World originally appeared on About.com Eastern European Food on Thursday, November 12th, 2009 at 20:29:29.

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