Introducing a new Cookbook Love series, a recipe for Zapekanka (Tvorog and Semolina Bake) with Apricot Sauce from Anastasia Zolotarev's book Sour Cherries & Sunflowers, and... a giveaway!
I am of Polish descent on my mom's side (concentration camp survivors). I used to LOVE poppy seed rolls, like obsessed with it. We would only have it for holidays, late at night when the stars were out, and I would go back several times shily asking for more, convinced that I would be told no because sweets are bad for you. But it made my baba and dziadziuś so happy to see me love it, and I would get endless slices. They'd buy an extra roll just to satiate me. Year after year. When I would ask what the black stuff was I was always told "oh it's Polish chocolate". So I felt like a real thief stealing diamonds in the night.
Anyways, not specifically Ukrainian or Belarusian, but we all do love our poppy seed rolls so I feel like this will hit home.
Oh, this is wonderful - thank you for sharing!! And I love the "it's Polish chocolate" line - the things we tell our children to get them to keep eating (as if knowing it was poppyseeds would have deterred you ;)). What special memories for all of you! Do you have a family poppyseed roll recipe that you still make??
Looking forward to trying the recipe—I’ve never quite been able to perfect it at home. We vacationed at a little countryside cottage in Belarus. I can still remember breakfast with preserved mushrooms in sour cream and oladi with homemade strawberry jam… 😋
Ugh I feel like Eastern Europeans do breakfast so well… what I would do for some oladi w/ homemade strawberry preserves 😍😍😍 lmk how the recipe goes!! I think the key is to use a dry crumbly farmer cheese
Maybe, haha! Writing from Germany. My Grandma also made a very delicious pearl barley soup with canned pork meat. Unfortunately I don't know how she made that.
Like you, I am steeped in memories of our amazing Russian food, with my family's Jewish twist. The one thing no one in US seems to know how to make (like my grandma did, at least) is a kind rugelach, she called rogaliki. The American Jewish version is concentrated on traditional fillings, and very doughy dough, while my grandma's ones were always filled with fresh apples and the dough was airy almost like a croissant, thiugh without the flaky crust.
Yes, I *love* rogaliki (in Soviet Tbilisi they also called them "cigaretki" or little cigarettes haha)!! And a fresh apple filling sounds so good. Did she make the dough with yeast? In my upcoming book, the dough is sour cream -based so you get more of a tender shortcrust texture. In Anastasia's book, her recipe uses yeast, which makes them lighter- maybe a little closer to how your grandma made them??
Oh how I miss the dranniki with machanka from my time in Minsk!! The incredible combination of crispy and chewy and creamy... so indulgent but fills you up perfectly on a chilly day. And my favorite weekend activity was stocking up on groceries at the central market and visiting my honey lady to test all her honey and give her a slew of empty glass jars in return for a small discount on a full one :) :)
Anastasia has a recipe for machanka with buckwheat blini in this book that I made last winter and, like you, I think about it all the time! Sounds like you had a lovely (dreamy) time in Minsk- I must go visit!!
A childhood memory of mine. My parents loved going out to eat. But occasionally I didn't want breakfast as much as I wanted lunch. I think that's why I say my favorite food is sandwiches. But it made me feel special that the cooks would turn the fryers on to make French Fries for me and lunch instead of breakfast!!!^_^
OK, number 1: I so enjoyed being a volunteer at the Book Larder while you were there! You're clearly an expert, but you didn't teach classes in a fussy way; thanks for bringing that memory back.
Number 2: thanks for an apricot recipe! I often get them in my fruit CSA in early summer and because they're not as obviously sweet as peaches and nectarines, I don't always eat them as quickly.
And number 3 (finally): a favorite childhood food taste/memory- my Mexican-American grandmother's attempt at assimilating her cooking to her white Nebraskan husband's (my grandpa) palette, one example of which was chicken fried steak with beans and rice and fresh flour tortillas. It might sound like an odd mix, but it went together so perfectly (and let's be honest, anything goes great with fresh homemade tortillas!).
1) so kind and generous of you to say - thank you ♥️♥️
2) it’s nice bc they last a bit longer when you cook them down and then there’s so many ways you can use the compote (on yogurt, oatmeal, ice cream, w a simple olive oil cake and whipped cream, list goes on!)
3) omg that sounds SO GOOD. I would eat that in a heartbeat! Your grandpa was one lucky man 🤣Really can never go wrong with fresh flour tortillas!
I am of Polish descent on my mom's side (concentration camp survivors). I used to LOVE poppy seed rolls, like obsessed with it. We would only have it for holidays, late at night when the stars were out, and I would go back several times shily asking for more, convinced that I would be told no because sweets are bad for you. But it made my baba and dziadziuś so happy to see me love it, and I would get endless slices. They'd buy an extra roll just to satiate me. Year after year. When I would ask what the black stuff was I was always told "oh it's Polish chocolate". So I felt like a real thief stealing diamonds in the night.
Anyways, not specifically Ukrainian or Belarusian, but we all do love our poppy seed rolls so I feel like this will hit home.
Oh, this is wonderful - thank you for sharing!! And I love the "it's Polish chocolate" line - the things we tell our children to get them to keep eating (as if knowing it was poppyseeds would have deterred you ;)). What special memories for all of you! Do you have a family poppyseed roll recipe that you still make??
Looking forward to trying the recipe—I’ve never quite been able to perfect it at home. We vacationed at a little countryside cottage in Belarus. I can still remember breakfast with preserved mushrooms in sour cream and oladi with homemade strawberry jam… 😋
Ugh I feel like Eastern Europeans do breakfast so well… what I would do for some oladi w/ homemade strawberry preserves 😍😍😍 lmk how the recipe goes!! I think the key is to use a dry crumbly farmer cheese
I really loved my grandma's lentil stew. With Sausages, potatoes, Onions and brown lentils.
I cook it regularly. Once I was "in" on the secret ingredient: Maggi grained broth.
Without it, it's just not the same. :-)
Ohhh that sounds so comforting and nourishing!! Grandma food, in the best way :) I don't think we use Maggie here enough in the States!
Maybe, haha! Writing from Germany. My Grandma also made a very delicious pearl barley soup with canned pork meat. Unfortunately I don't know how she made that.
Like you, I am steeped in memories of our amazing Russian food, with my family's Jewish twist. The one thing no one in US seems to know how to make (like my grandma did, at least) is a kind rugelach, she called rogaliki. The American Jewish version is concentrated on traditional fillings, and very doughy dough, while my grandma's ones were always filled with fresh apples and the dough was airy almost like a croissant, thiugh without the flaky crust.
Hi Dianne! Please check your inbox for an email from me (it may have gone to junk/spam folder!). Hint: you won the giveaway! :)
Hi Polina, thats great! But I don't see the email at all
What’s your email?
kartogis@gmail.com
Yes, I *love* rogaliki (in Soviet Tbilisi they also called them "cigaretki" or little cigarettes haha)!! And a fresh apple filling sounds so good. Did she make the dough with yeast? In my upcoming book, the dough is sour cream -based so you get more of a tender shortcrust texture. In Anastasia's book, her recipe uses yeast, which makes them lighter- maybe a little closer to how your grandma made them??
Oh how I miss the dranniki with machanka from my time in Minsk!! The incredible combination of crispy and chewy and creamy... so indulgent but fills you up perfectly on a chilly day. And my favorite weekend activity was stocking up on groceries at the central market and visiting my honey lady to test all her honey and give her a slew of empty glass jars in return for a small discount on a full one :) :)
Anastasia has a recipe for machanka with buckwheat blini in this book that I made last winter and, like you, I think about it all the time! Sounds like you had a lovely (dreamy) time in Minsk- I must go visit!!
A childhood memory of mine. My parents loved going out to eat. But occasionally I didn't want breakfast as much as I wanted lunch. I think that's why I say my favorite food is sandwiches. But it made me feel special that the cooks would turn the fryers on to make French Fries for me and lunch instead of breakfast!!!^_^
I love a good sandwich!! One of the more perfect foods when done well. And those most of have been some very generous and accommodating cooks 🤣
OK, number 1: I so enjoyed being a volunteer at the Book Larder while you were there! You're clearly an expert, but you didn't teach classes in a fussy way; thanks for bringing that memory back.
Number 2: thanks for an apricot recipe! I often get them in my fruit CSA in early summer and because they're not as obviously sweet as peaches and nectarines, I don't always eat them as quickly.
And number 3 (finally): a favorite childhood food taste/memory- my Mexican-American grandmother's attempt at assimilating her cooking to her white Nebraskan husband's (my grandpa) palette, one example of which was chicken fried steak with beans and rice and fresh flour tortillas. It might sound like an odd mix, but it went together so perfectly (and let's be honest, anything goes great with fresh homemade tortillas!).
1) so kind and generous of you to say - thank you ♥️♥️
2) it’s nice bc they last a bit longer when you cook them down and then there’s so many ways you can use the compote (on yogurt, oatmeal, ice cream, w a simple olive oil cake and whipped cream, list goes on!)
3) omg that sounds SO GOOD. I would eat that in a heartbeat! Your grandpa was one lucky man 🤣Really can never go wrong with fresh flour tortillas!
Looks amazing! Super excited to learn more about this kind of food. I just made bread pudding with sour cherries. Super yummy!
Ohhh that sounds SO good! I need to get my hands on some sour cherries!
woaaah yum!
This cover is gorgeous and I want to make this immediately!! ❤️
Isn't it beautiful? And I think it's right up your alley- just the tiniest bit of sweetness ;)