www.byzcath.org Forums General Discussions Town Hall Food - Recipes Recipes - got any?

Alice did someone say, you said garlic was not necessary?
I think that is stepping over the line amounting to the sin against the Holy Spirit.
Stephanos I

Maybe it was already submitted but any recipes for piroghis?
Stephanos I

PASCHA%20BASKET%20%27HOW%20TO%27

THE SLAVONIC EASTER MEAL

# 1 IN ALL THINGS – PRAYER
CANDLE
(can place a little dish of salt to hold the candle when it is lit)
PASKA – BUTTER – SALT
(ANYTHING YOU ARE GOING TO NEED FOR PASCHA DINNER)
(DON’T COOK ON PASCHA – ENJOY)
HAM – BACON – KOLBASI
COLORED EGGS
VEAL – LAMB
HRUDKA CHEESE
HRIN
NUT ROLLS & POPPY SEED ROLLS
CHOCOLATE EGGS AND CANDY
COFFEE-TEA-MILK
SOME OF EACH THING IS PLACED IN THE BASKET TO BE BLESSED BY THE PRIEST AFTER THE RESSURECTION LITURGY!


PASCHA BREAD
2 cakes yeast
2 C scalded milk
4 eggs, beaten
1 C sugar
1 tsp. Salt
½ C melted butter
8 C flour
1 C white raisins – optional

1- Dissolve yeast in milk, which has been scaled but cooled to lukewarm.
2- Add 3 cups flour and ½ cup sugar.
3- Mix, cover, and let rise in a warm place, until double in bulk and bubbly; about 2 hours (that will vary depending on the area & warmth your dough is in).
4- Then add the rest of flour, sugar, salt, eggs, butter, raisins (use enough flour to make a light dough).
5- Knead well.
6- Allow the dough to rise again, while covered, in a warm place till double in bulk.
7- Turn out onto the board or table to knead again adding enough flour to make a medium dough. (more flour may have to be used)
8- Reserve a small piece of dough, enough to make your braids to go around the bread or for a cross in the center of the bread or both.
9- Shape into 2 round loaves, place in round pudding pans (I use corning or anchor hocking round baking dishes – you can find some good used ones in the thrift stores. Some folks use coffee tins, it is just what you prefer).
10- To make braids; roll the dough out between your hands long enough to make long stands – a bit thinner than a pencil, this too will rise when baked.
11- Then braid equal pieces of dough, like you would if you were braiding a little girl’s pigtails. This takes some practice but well worth the time and effort. We place a three-bar cross on our breads, with the braid encircling the bread. If you don’t have time to braid just use a straight rolled out piece of dough to form the cross in the center of the bread.
12- Let the dough rise for the last time, until double in bulk.
13- Next, gently brush top of loaves with beaten egg.
14- Bake 350 degrees F. for 45 minutes.
15- Brush bread with butter when removed from oven to keep the tops of the breads soft.


PASCHA BREAD #2
1 Tsp. Sugar 6 Eggs, well beaten
1 C. Sugar
1 C. lukewarm water
1/2 C. Melted butter or oleo/margarine
1 Large cake yeast
3 C. Scalded milk
1 Tsp. Sugar
9-12 C. Flour To these ingredients always add 1/4 cup oil & 1/2 cup
extra sugar
2 teaspoons vanilla
1 cup white raisins
2 extra eggs and a lot of love.

Always bless your bread with the Sign of the Cross, praying
constantly asking God's blessings upon your labor.

Dissolve sugar in lukewarm water and sprikle yeast over it. Let stand for 10 minutes.

Combine luke-warm milk, eggs, salt, sugar, and melted butter in large kettle (add 1/4 c. oil, 1/2 c. more sugar, 2 tsp. vanilla), then add yeast mixture. Add 1 c. cooked cooled, drained raisins if desired. Add flour, a little at a time, kneading well after each addition until a soft dough is formed and the dough comes off your hands.

Cover, let rise in warm place until double in bulk.

Cut into 5 or 6 peices (reserving some dough to braid for the top of your loaf) knead, and shape into round loaves. I use round corning baking dishes, some folks even use coffee cans, some just shape them into balls and let them rise that way.

Let them rise again( this is the second time).

While the loaves are rising, take bits of dough and rolling it between your hands till you make 3 long ropes. Then take the ropes of dough and braid them together like you would a little girls pig tails.

Cut the ropes so you have enough to form a cross on top. I make a three bar cross in the center. I also have enough braid to circle the
top of the bread.

Brush the bread and braids with a beaten egg. Bake in a 350
degree oven for 35 - 40 minutes on the middle rack, which allows enough room
for you to get the bread easily out of the oven and not injure the braids.

Brush with butter when removing from oven, this will keep the top of your breads soft.



BRADED BREAD
1- Use this same recipe as above, following all the directions except the preparation for the pans.
2-After the second rise and your dough is now ready for the third rise, divide your dough into six pieces.
3- Make your pieces long, but the same length, and not thin.
4- Then braid the three pieces, so you have two breads.
5- Place on baking sheet.
6- Let raise until double in bulk.
7- While waiting for it to rise die an uncooked room tempature egg in red dye, dry it.
8- Place the red egg in the center of the bread to be baked. (it will cook as the bread bakes)
9- Brush the bread with beaten egg, but not the red egg.
10- When you remove it from the oven, brush with butter.

Now this is my own way of doing braided bread, there may be an easier way, but a lot of people asked me for it, and this is the way I figured out how to do it. So don’t be afraid to experiment!


TWO HOUR NUT ROLL
2 Cakes of yeast dissolved in 1/2 cup of water
6 Cups flour
1 Tsp. salt
3 Tbs. sugar
1/2 Cup butter or margarine
3 Eggs, beaten
1 Cup sour cream

Combine flour, salt, sugar, eggs, butter, and sour cream.
Add yeast and blend well (the less time you work dough with your hands the better off it is).
Divide dough into 4 parts.
Roll each part thin, as though for a jelly roll.
Spread nut filling or poppy seed filling.
Roll up and place on a greased pan.
Place a peice of aluminum foil between the rolls.
Allow them to rise for 1 hour or until double in size.
Brush the rolls with a beaten egg if desired
Bake in a 350 oven for 35 - 40 minutes
Brush with butter or margarine when you take them from the oven this will keep the loafs soft.

Nut Filling -

1 Lb. ground walnuts
1/2 Cup sugar
1/4 Cup honey
1/2 Cup warm milk

Sprinkle sugar over ground nuts in bowl.
Add honey and warm milk and mix.
More milk may be added to make it spread easier.
Brush rolled out dough with melted butter.
Then spread on nut filling.

Poppy Seed Filling -

1 Lb. ground poppy seed
1/2 Cup sugar
1/4 Cup honey
1/4 Cup warm milk
2 Tbs. butter

Combine poppy seed and sugar in bowl.
Add melted butter, honey, and warm milk and mix until well blended.
Brush dough with melted butter.
Spread on rolled out dough.

EASTER CHEESE - CIROK
12 Eggs, slightly beaten
1 Qt. of milk
1/2 Tsp. vanilla
Sugar to taste (between 1-5 Tbsp.)
Pinch of salt
Cheesecloth

Combine the above ingredients and cook over medium heat in double boiler until mixture curles.
Stir constantly!
Place in cheesecloth
Squeeze in cheesecloth
Tie to form a ball
Hang until well drained, for several hours
When cool remove from cloth
Refrigerate and enjoy!

HRUDKA - EASTER CUSTARD
2 Dozen eggs
1/2 Cup sugar
1 Tsp. vanilla
5 Cups milk
Need Cheesecloth and string
Place for either:
1. A weight for flat surface to make loaf shape
2. A place to hang the chesse as it drains for round shape

Beat eggs, add milk, sugar, vanilla and beat well.
Cook over low heat until mixture begins to curdle and only water remains.
Pour into cheesecloth, squeeze and tie tightly.
Place on flat surface with the weight on top for several hours for the loaf.
Or hang up and drain for a round type of cheese.


HRIN

4 cans whole baby beets beets (drained)
1/2 to 1 cup horseradish (depends on taste)
1/4 cup brown sugar
1/4 cup white vinegar

Cooking Instructions:
Put beets in blender or food processer and grind
mix with the horseradish
add other ingredients, mix
and store in jar in the refrigerator.

With Holy Week approaching, even those who haven't been fasting during Lent usually fast, so I thought I would let you all know that I just tried a delicious prepared (vegan) falafel from COSTCO--the brand name is: Veggie Patch.

They are really delicious little falafel balls. They are 45 calories each and are light and fluffy, and all they need is to be warmed up for a minute in the microwave!

I made some home made tahini sauce for them (hummus also goes well) and stuffed the falafel into a pita pocket with sliced tomatoes and the tahini sauce. I could have been in Lebanon or Israel with such a satisfying and delicious (and vegan Lenten) meal!

P.S. Costco also sells Sabra brand hummus which is really really tasty. It isn't homemade, but it is probably the tastiest store made hummus.
P.P.S...If you need a sugar/treat fix and are fasting the vegan Lenten fast, Original Oreo cookies are allowable! Okay, I know it isn't in the spirit, but by week five, it is often needed.

Alice have you tried Sabra's hummus with spinich and artichoke? So good, but it takes a few bites to get use to it

Made the pirogies the other night and it turned out awesome.
Stephanos I
PS Now im going to be creative and try to make(if as such a thing exists) Italian pirogies.

ALICE, PANI ROSE, and FATHER STEPHANOS:

My son-in-law used this recipe in a restaurant he used to own. The garlic can be adjusted to suit one's taste. I prefer to use the max amt of lemon juice--it helps keep the whole from becoming too thick in the blender. My son-in-law likes to use 3 tbsp of tahini--he says he likes the taste.

This can be combined with roasted red and green peppers and onions once it's done. I recommend doing the vegetables separately and then giving them a coarse chop before combining them withe the hummus.

I happen to like toasting bread, placing it into a sandwich bag and carrying hummus in a small container for lunch. The bread doesn't get soggy before the lunch hour that way.

BOB

I mentioned some time ago that I had a recipe for what amounts to Italian wedding soup without meat, using beans. Essentially it's the same as the chili recipe Neil and I hatched above on this thread. Take out the obvious ingredients for chili--like the cumin--and cook the beans in vegetable stock. At the end, put in a bag of washed baby spinach or escarole.

The only thing I forgot was that some recipes for Italian wedding soup include a drizzle of scrambled eggs into the broth as it oils just before it goes to a simmer at the end--when the spinach or escarole goes in.

BOB

Thanks for the hummus recipe. It sounds like one I had found a few years ago (but have since lost) and made, and it was very good.

I am going to take this and save it so that I can make it again. The truth is that homemade hummus is truly the best hummus (and it really is easy, even for cooks like me who want everything to be fast and easy). It does have a shorter refrigerator life than store bought, but since it is so easy to make, that shouldn't really matter...just make it again!

What I also like is that your son in law's recipe uses olive oil. Store bought hummus does not...(that is something that is one of my pet peeves with companies. Some foods tout 'heart healthy canola oil', but canola oil is tasteless, and also it may not *harm* your heart health, but it doesn't *help* your overall health in any way, the way olive oil does!)

--Bob, do you toast bread and then take it with you? Does the toast stay that way? What kind of bread do you use?

--Pani Rose: No, I haven't tried Sabras's artichoke and spinach yet though I saw it yesterday at Costco. I usually get the one with the pine nuts, but I have also tried the one with the red peppers.

Thanks...
Alice

Bob,

A bit off topic but, in recent years, I've begun carrying almost all ingredients for andwiches separately and then combining them at work. It takes only a minute or two to do and, with the potential for sogginess eliminated, I can feel free to include things like tomato slices or tabouli (which, btw, makes a great addition to sandwishes, if folks haven't ever tried it) that I might otherwise have skipped.

Bless, Father Stephanos,

Please share your Italian pierogi recipe once you've perfected it.

Many years,

Neil

ALICE:

I buy the heaviest bread I can find--no white bread, thanks. By lunchtime it's like the toast we used to give the babies to chew on when they were cutting teeth: like a cracker but more substantial.

On another note, I keep this hummus for up to two weeks in the refrigerator and have had no problems with mold or it going bad. It may separate a bit with the oil coming ot the top but I just stir it up and it's good to go.

BOB

Father Stephanos:

Father bless!!

Don't we call Italian pieroghies, ravioli? They're square rather than half-moon shaped. ????????

BOB

This is *amazing* heavy, healthy bread and delicious when toasted, and I found it at Costco:

It is called Eli's health loaf. (A nutritionist I met once told me that white bread is the most nutritionally deficient bread there is, that it is raped of all benefit, but alas, the 'big name' supermarket company's wheat and whole grain breads are also little better than white bread with a little wheat flour mixed in for a darker color...the problem in finding good quality food in this country is not always the availability of better breads such as Eli's--although they can be hard to find--but also that they are usually more expensive.)

http://nutritionbyeve.wordpress.com/2009/11/18/choosing-the-best-whole-grain-bread/

LOL - never even thought of that