Babka, Polish Holiday Bread

As I understand it the Poles have a special bread for Christmas and Easter that requires a large amount of flour and raisins, then the  dough is formed into three snake shapes and braided.  When you are done  you have about four loaves which is more than required for two people or a small family.  I have looked for some alternatives and found a good idea at Cooks.com that I changed a little and it came out just the way I wanted.  It is not only good for holidays but a great alternative to scones in the morning.  You can make it my way or add a simple glaze to the top for a sweater taste.

Ingredients:

·        ¼ cup       Lukewarm water

·        2 ¼ tsp     Active dry yeast (1 small package)

·        ½ cup       Milk

·        ½ cup       Sugar

·        ½ Tbl        Salt

·        ¼ cup       Butter (cut into four or five pieces)

·        ¼ cup       Lukewarm water

·        2               Eggs

·        2 ½ cups  Flour

·        ½ tsp        Grated lemon peal

·        ½ cup       Chopped pecans (almonds or walnuts should do fine)

·        ½ cup       Dried cherries

For the Glaze:

·        1 cup        Confectionery sugar

·        1 Tbl         Milk

Directions:

1.           Rinse a small saucepan with warm water then semi dry with a paper towel.  You will use this in step #2 and by washing it out the milk won’t stick so much.

2.           Scald the milk in the small saucepan.  I’m not talking “boil” here, just scald.

3.           Add the sugar, salt and butter to the milk and cook and stir until the butter is melted.

4.           Take the saucepan off the heat and let it cool to lukewarm

5.           Pour the water into a large bowl and sprinkle the yeast over it then stir until dissolved.

6.           Crack the eggs into a small bowl and beat.  By cracking them into a bowl you should be able to tell if they are good and remove any egg shell parts.  Beating them at this stage is also better than trying to beat them in step #8.

7.           When the milk mixture is lukewarm add it to the yeast.

8.           Add the eggs and flour.  I like to add the flour ½ cup at a time and I like to sift it before adding it.  I find that sifting the flour now gives bread a lighter consistency and makes it easier to blend.

9.           Need the batter for about 5 minutes or so.  It will be wetter than most bread dough’s but don’t worry.  That is how it should be.  Not pancake consistency either but closer to that than to a white bread dough.

10.      Cover the batter with a damp towel and let it rise in a warm place for about a half hour or until it doubles in size.  I put it into the oven or microwave as long as they are not hot.  Some people will turn the oven on for about a minute first but if the oven walls are hot to the touch then the yeast will die.

11.      When the batter has doubled add the cherries and pecans and need the batter again.

12.      Pour the batter into a large loaf tin or 1 ½ quart casserole.  I like the loaf tin to give the end result more of a bread height instead of a brownie height.

13.      Let the batter rise again for about an hour as in step #10.

14.      When it looks like the batter has risen properly preheat the  oven to 350 degrees.  If you are using the oven to help the batter rise, take it out first.

15.      Bake the batter for 50 minutes.

16.      When the time is up, tap on the bottom of the bread and listen for a hollow sound.  This means it is done.  If it isn’t, let it bake some more, probably at 5 minute intervals.

17.      Let the bread cool for 20 minutes.

18.        If you want to use the glaze then beat the cup of Confectionery sugar and tablespoon of milk together in a bowl.  Drizzle this on top of the bread and a little on the serving dish for a great presentation.

Oktoberfest Pork Chops with Mustard and Onion

First, Oktoberfest is not celebrated in October it ends in October, the first weekend actually.  I have no idea why it is in September since the first Oktoberfest took place from October 12^th through the 17^th to celebrate the wedding of then Prince and soon to be King Ludwig I of Bavaria to Princess Therese of Sachsen-Hildburghausen (a small place in what is now Germany).  Possibly they were not on the current calendar. 

Second, it is a great occasion for fantastic food and drink that you can enjoy all year long.

Here is just one of the many recipes from Oktoberfest, pork with mustard and onions.  Fantastic way to liven up the meat.  I don’t usually use pork chops though, I buy my pork in roasts and then cut them up.  Kind of a boneless chop but feel free to do whatever you want.

Ingredients:

o       4 think       Rib pork chops about 2 or 3 pounds

o       1 tsp          Salt

o       ½ tsp         Pepper

o       1 tsp          Dried dill

o       1 tsp          Dry mustard powder

o       1 Tbl          Olive oil

o       1 large       Thinly sliced onion

o       ½ cup        Dark beer (Sam Adams has a good Oktoberfest beer for this)

o       1 1/2 Tbl    Malt, cider, or wine vinegar

o       1 Tbl          Course grained mustard

o       ¾ cup        Sour cream

Chopped fresh dill or chives (optional)

Directions:

1.            Season the chops well with the salt, pepper, dried dill, and dry mustard

2.            Heat the oil in a heavy skillet, about 12 inch) over high heat

3.            Brown the chops for 2 to 3 minutes on each side

4.            Take the chops out and put them on a plate (platter).  Cover them with aluminum foil.

5.            Get rid of all but about 2 tablespoons of fat from the pan

6.            Put the onions in the pan, cover, and cook for 10 minutes or until soft.  Stir occasionally

7.            Return the chops to the pan on top of the onions

8.            Pour in the beer and vinegar

9.            Cover and simmer for about 30 minutes or until the meat is tender

10.        Put the chops back on the plate and cover to keep warm

11.        Add the remaining mustard to the pan and let it reduce to a syrupy consistency

12.        Turn off the heat and stir in the sour cream

13.        Pour the sauce over the chops and garnish with the dill or chives if you wish.

African Chicken Stew

While peanuts originally came from South America, probably Brazil, they may have made their way to the United States by way of Africa.  The Spanish found them in Mexico and brought them to Europe.  Since they grow better in warmer climates apparently the Europeans took them to Africa and Asia as a cheap food for peasants and slaves.

Here is an interesting stew using peanut butter and pepper for a unique taste.  I found it at http://allrecipes.com//Recipe/african-chicken-stew/Detail.aspx.  Byi the way:

A.          the pepper components could easily be cut in half unless you want a very spicy meal,

B.           Chicken broth can be substituted for or combined with the water, and

C.           The liquid (broth, water, or combination of the two) can be increased as you are cooking to reduce the thick paste outcome

D.          The recipe calls for2 pound of deboned roasting chicken.  I just used a chicken breast.  I had planned to use the remainder of a roasted chicken but forgot to take it out of the freezer.  I think the assortment of white and dark meat could add a good flavor though and wish I had remembered the old bird.

E.      You can also add turnips, carrots and celery or any combination if you like.

Ingredients:

ü      1 Tbl          Olive Oil (you may need more)

ü      3 lbs           Chicken

ü      2 cloves     Garlic, crushed

ü      1                Onion chopped

ü      1 large       Potato, diced (feel free to use more)

ü      1 tsp          Ground Cumin

ü      1 tsp          Ground coriander seed (gives a great taste but don’t get carried away

ü      1 tsp          Crushed Red Pepper Flakes

ü      1 tsp          Salt

ü      1 cup         Water (I used about 2 cups of chicken broth)

ü      ¾ cup        Unsalted Peanut Butter

ü      1 can          Garbanzo beans, drained and rinsed (15 oz.)

Preparation:

A.          Cut the onion and potato and put them in a small bowl with the garlic.  I added about a half stalk of celery

Directions:

1.            Heat the oil at a medium setting in a large skillet with a top

2.            Add the chicken and brown.

3.            Remove the chicken to a plate or bowl

4.            Reduce the heat to medium low

5.            Add the potato, onion and garlic to the pan and sauté for about 2 to 3 minutes

6.            Season the pan with the cumin, coriander, black pepper, red pepper, and salt

7.            Add the liquid, chicken, and any juices from the bowl the chicken was in

8.            Put the lid on the skillet and simmer for 10 to 15 minutes

9.            Stir in the peanut butter and garbanzo beans.  Make sure the peanut butter is blended in well and add more liquid if needed.  Remember though, you are making a stew and not a soup.

10.        Heat for about 10 minutes more or until the chicken and potatoes are cooked.