Sharlotka or Russian Apple Cake

Last week, my older daughter was learning about Russia in school.  I was asked to bring in some Russian desserts.  After a while of digging, I realized that several Russian dessert recipes were similar to Polish dessert recipes.

One example is Sharlotka.  The Russian Apple Cake.  In Polish, it would be a Szarlotka.  The pronunciation is almost identical, the subtle difference being that in Polish, there are more variations to the "S" sound than there are in Russian.  The "Sz" in Szarlotka is just slightly different, with the sound of the "Sh" coming from between your bottom front teeth instead of the top front teeth as a "Sh" sound does.

While the pronunciation is almost identical but not exactly the same, the same can be said of the recipes for these two versions of an Eastern European Apple cake.  There are also versions of this cake in the Czech Republic, Ukraine, and other countries.  In the Eastern European culinary world, there are also countless other cakes and desserts using apples.

Another interesting note, it is possible that the all American apple pie may actually have it's origins in some sort of version of this cake.

This recipe is extremely easy and once you make it, it will become a family favorite.  My family always eats the entire cake the day I make it and I know yours will as well.

Forgive the poor quality photo taken with my phone, I was baking four different desserts and had little time...

Ingredients:

4 large Granny Smith or other tart Apples
3 Eggs
1 cup unbleached Flour
1 cup Sugar *
1 teaspoon Baking Soda
1/ teaspoon Ground Cloves


Optional: 

* Try this recipe with Raw Sugar for a subtle variation to the sweetness.  I make it with Raw Sugar or 1/2 table Sugar, 1/2 Brown Sugar and prefer it that way;

1 teaspoon Lemon Juice, if you like, mixed with apple slices;

Try with cinnamon instead of cloves;

Try mixing Raw Sugar with the apples before layering in cake pan.





Grease cake pan with Butter.  Preheat oven to 350 degrees.

Wash, peel, core and thinly slice apples.  If using cloves, raw sugar or lemon juice, mix with apples. 

Layer apples in bottom of cake pan in whatever pattern you want.

In mixing bowl, mix together Eggs, sugar and baking soda.  Add in Flour and mix well.  Texture should be like fork blended sour cream. 

Pour on top of apples.

Bake for about 30-40 minutes until golden brown.

Allow to cool, then turn over onto plate.

Smacznego!

Related Posts:

Placek, Kuchen, Coffee Cake, Delicious

My First Plum Cake Ever

Take Apricot, Add Potato, Make A Kid Smile

Rice Keugel

Easter Cake - Mazurek Krolewski

If you are looking for an Easter cake recipe to make this year, please check out the Embassy of Poland, Washington DC's Easter newsletter for my recipe and many other useful stories.

The recipe is a bit time consuming but well worth it.  Easter in Polish culture is traditionally about the coming of Christ, the end of Lent and fasting, the coming of Spring and all the celebration this entails.

A Mazurek Krolewski (pronounced Mah-zur-ehk Krool-ev-skee) is typically made with almonds and decorated with chocolate, jams, berries, various nuts, powdered sugar, whatever your family enjoys.

I topped our Mazurek this year with a chocolate glaze, royal icing, sliced strawberries and crushed hazelnuts.

As I was preparing to decorate it, my six year old informed me that the theme for this year's cake was "April Showers bring May Showers" and I went from there.  Typically, I decorate with a raspberry jam, powdered sugar, raspberries and dots of chocolate glaze, but I love having my children involved in cooking and keeping them excited about a tradition.

Since my 2 year old ate some of the decorated cake, we will be decorating another one for Easter.

Smacznego!




Related Posts:

I Am Raising Two Future Foodies

Wesolych Swiat i Allelujah!

Polish Stuffed Eggs in Shells or Jajka Faszerowane w Skorupkach

Teaching Children About Poland

Rice Keugel

This is a Jewish dish but like many Jewish recipes, it can easily be mistaken for a Polish dish by an outsider since the two cultures lived side by side for so many centuries in Poland. 

All the ingredients used are typical in a Polska Kuchnia (Polish Kitchen) and are inexpensive.

When I was younger, my mother would occasionally make it along with a couple of other Jewish dishes when teaching us about Jewish culture.  I had mentioned before that my mother would make dinners themed around various cultures and countries and tell us different facts about that culture while we would cook and eat so that we would learn about the world while sitting around the dining room table.  I do the same thing now with my children.

If you like apples or rice pudding, you will enjoy this dish.

I made it at the request of my "dirty hippy" husband, who had not grown up with this or other Jewish dishes but who loves rice pudding.  It was a hit with the entire family.




Ingredients:


1/3 to 1/2 cup Raisins, soaked *
2-3 Apples, washed, peeled, and grated
1 large Egg
Pinch of Salt
1/3 cup Sugar
1 cup cooked Rice
5-6 tablespoons of Butter, softened at room temperature
2-3 tablespoons finely chopped Almonds
1 teaspoon Sugar

Optional:  1/2 teaspoon of Cinnamon, 1-2 tablespoons of Apricot Preserves and/or 1 teaspoon grated lemon peel, if you like



Preheat oven to 350 degrees.

Grease a baking pan.

Beat the Egg, Salt and 1/3 cup Sugar together.  Mix in Raisins, Apples, Rice, 1/4 cup Butter, the optional flavors such as Preserves, and Almonds. 

Add to baking pan.  Dot with a tablespoon or two of Butter and sprinkle with the teaspoon of Sugar.

Bake for about 35-45 minutes until browned.

Serve hot in a dessert dish.  You can garnish with a bit of fresh whipped cream, if you like.

Smacznego!




Notes: 


* The raisins can be soaked in hot water for about 10 minutes until plump.  If not serving to children, you can soak them in warmed brandy for a few minutes for an adult treat.


As it is described above, the recipe will come out like rice pudding.  If you want to make it come out thicker so that it can be cut like a cake, instead of 1 Egg, use 4 Eggs and instead of 1 cup cooked Rice, use 2 cups cooked Rice.  You would also want to cook it for just a few minutes longer.  We prefer it softer like a rice pudding.


You can make the recipe less sweet by cutting down the sugar amount after trying it this way first to see how you like it.




You might enjoy reading my syndicated post on BlogHer "I Am Raising Two Future Foodies" (15 Tips to Raising Adventurous Eaters).


If you liked this recipe, consider making a donation

Photos of Some of Our Cooking Last Weekend

We are battling a nasty bout of croup at my house at this moment.  I hope you will forgive me as I will today just be sharing photos of some of the items I cooked here the past few days.  Recipes will be shared as we start feeling better.

"Glazed Porkloin", also known as Applesauce Pork Roast or Pieczony Schab

"Polish" Roasted Chicken stuffed and baked with potatoes and onions

The drumstick my 5 year old stole off the chicken before I could photograph it all together...

Cheese bread

Kuchen or Placek made with three different plum varieties and a new recipe I found in a handwriting I don't recognize...

Cheesecake stuffed Carrot cupcakes...

My Tati (Dad's) Polish Tomato Soup...

I hope you all had a wonderful weekend and have a wonderful week. 

Na razie...

Polish Taco

My husband treated me to several "goodies" from our local Polish store this past Friday.  The owner called this a "Polish Taco".

The "taco shell" was like a large soft Nilla wafer, the filling was homemade whipped cream and slices of peach garnished with grapes.  I ate every.single.bite.

Take Apricot, Add Potato, Make A Kid Smile

I adore Knedle stuffed with plums. The first time I made some from the freezer section of our local Polish store, my husband looked over my shoulder with a look of puzzlement.

"What is that?"

"Knedle."

"In English."

"Knedle. (Sigh, turn around to face him) Polish Dumplings that are stuffed with fruit and are super yummy."

"Why didn't you just so in English the first time." I just look at him, silly man.

He looks at it boiling in the pot. I'm not sure but I think he looks suspicious.

"So, it's a dumpling like an Apple Dumpling." He refers to the flaky dough apple dumplings that are baked.

"No. You'll like it."

He walks away. Minutes later, I come out with a bowl of buttered plum Knedle for him. I doubt he will like them. He eats the three I give him and ends up enjoying the entire bag worth. Figures.



.........................



My older daughter's class needs desserts from the Czech Republic.

I have some personal interest in this as I just found out my mother's father was originally Czech. How he got to be in a small Polish village sometime around WWII, I don't know. Of course, my mother's family insist he was Polish.

I do searching online and find out their cuisine is remarkably similar to Polish but as they are neighboring countries, it isn't unbelievable.

I end up making Bublanina, Almond Crescent Cookies and their version of Nalesniki.

I was hoping to also making their version of Knedle to see if I could taste a difference but ran out of time until the weekend.  I end up making Knedle from a recipe my Babcia gave me a long time ago.

My older daughter watches me grating potatoes with curiosity and helps stir the dough for a minute.

Once they are ready to be served, the children start clamoring for the family, "Obiat!  Obiat!  Dziadek!  Daddy!  Obiat!"  So much for that woman who thought my children would never speak Polish.

I watch them as they dig in to the dish, thinking "No, they won't like it, it's not American food.  There's no way."  And they keep shoving more doughy fruit into their cheeks.

I glance at my husband, who also eats two without hesitation.

My heart is beaming.  A bite from my childhood on colder days and my Polish American family loves it.



Ingredients:

8 medium Potatoes, skin scrubbed clean

2 Eggs, slightly beaten

3 cups Flour

1 teaspoon Baking Powder

14 Apricots *

14 teaspoons or lumps of Sugar

Garnish:

1 cup butter, melted

Any combination of Sugar, Cinnamon and Toasted Breadcrumbs you like

Boil the potatoes, allow to cool, then skin and grate.

Add the Eggs, Flour and Baking Powder.  Knead until the dough is firm and smooth.

Remove the seeds from the fruit and replace with Sugar.

Divide the dough into 14 pieces.  Wrap around each Apricot firmly with no air inside.  Be sure to seal tightly.  If not using lumps, start wrapping the dough first around the area with the open cut to avoid dropping sugar everywhere.

Drop 4-5 at a time in a large boiling pot of water.  Cook for 15-20 minutes or until they are floating.

Serve with Garnish immediately.  Smacznego!



* You could stuff this with Plums, Pears, Strawberries, Blueberries, Cherries, Raspberries or any other fruit you like that is enjoyed in that area of the world.

Original photo from yesterday's article Wordless Wednesday: A Surprise in the Mail

I also want to credit North West Mommy with the cute title to this article.  Thank you!

Czech Republic Desserts for School

My older daughter's school always does an end of the year celebration.  One of the parts of the celebration is that the children learn about different countries and cultures together.  There is singing and dancing in front of the rest of the school, a potluck dessert and lunch together with parents and grandparents.

I made some Czech desserts, which I found fitting since I just discovered that my mother's father's family is originally Czech. 

I made a Bublanina (a coffee cake) with blackberries and strawberries for the fruit topping.  The recipe was very easy and came out absolutely delicious.  I was surprised that the cake was moist and not dense, as I thought it would be since it was quite short.  I plan on making Bublanina again this weekend to share with my father and my family.

I also made Almond Crescents, which I and a Polish American teacher remember from our childhoods.  A few Mexican women were also eating it, and one lady explained to me that they make the same cookie but just round.  It's amazing how small a world this can truly be and how food can really cross so many lines and bring us closer.  The conversation went on to other discussions about regional music in Mexico and Poland and how similar Poland and the Czech Republic can be.  It was a very pleasant day.

Ingredients:

1 stick of butter, softened

4 tablespoons sugar

2 teaspoons vanilla

1 tablespoon water

2 cups all-purpose flour

1/2 teaspoon salt

2 cups finely chopped almonds (I just put them in a blender until fine)

Powdered or Vanilla sugar

Cream butter and sugar.  Add vanilla and water.

In a separate large bowl, mix together flour and salt.

Mix with butter, combining thoroughly.

Add almonds and mix completely.

Form tablespoon size balls of dough into crescent shapes and place on cookie sheets (I recommend using parchment paper). Bake 15-20 minutes in 325 degree oven (preheated) or until golden brown on the bottom.  I baked mine for about 18 minutes.

While still warm, roll in confectioners' sugar or vanilla sugar.

I also made Palačinky, which were essentially Nalesniki with jam inside and covered in powdered sugar.  I used Polish Raspberry jam and Polish Black Currant jam.

As I said, it's a small world and I am looking forward to this summer with both daughters all day long. 

I hope you all have a wonderful Memorial Day and remember we are celebrating the sacrifice made by others before us so that we can live free.  And pray for those who are not so fortunate.  Because freedom comes at a price.

Paczki Day

Today is Paczki Day.  Actually, it is Shrove Thursday.  In Poland, it is traditionally the day when Paczki are made and celebrated (in other words, eaten with great enjoyment).  It is also known as Tlusti (pronounced "Toos-tih" and meaning "Fat" or some say "Greasy") Czwartek (pronounced "Ch-VAHR-tehk" and meaning "Fourth Day", as in the fourth day of the week, Thursday).

In the USA, it is called Paczki Day or Greasy (or Fat) Thursday.  As Poles have immigrated to the USA, they began to celebrate it more on Fat Tuesday or Mardi Gras to keep their pre-Lent celebrations more with other USA residents.  Or at least, that is the explanation I have heard from people about why the day difference.

Regardless, I celebrate on Shrove Thursday.  So, I had the idea to make Paczki yesterday.  Except that I didn't realize I had a playgroup today and it was my table's turn to bring the food for about 90 women.  So, I ended up spending a couple of hours late last night making Nalesniki.  I made the "Ser" filling for on the side along with a couple of other jams.  Of course, they were a hit today.  And the ladies recognized the amount of work that went in to making them.

But because I went to the playgroup, I didn't have the 3+ hours to make Paczki at home.  I had the option of driving a couple of hours to the locations that Polish American Association was selling their fundraiser Paczki at but it was too far and not enough time to get back to pick up the older daughter from school.  Perhaps it is an option for you and your family, though. 

Or you could go to your local Polish church.  Many PNCC (Polish National Catholic Churches) and Roman Catholic Churches in Polish communities sell them as a fundraiser event.

I went to my local Polish store for our Paczki.  We bought 4 of each, 7 different types all together.  I can't remember all the fillings.  I know that we have Malinowe (raspberry), Rosowe (rosehip jelly, yummy), Moreli (apricot), Sliwkowe (plum butter filled), Truskawkowe (strawberry), a Chocolate topped variety which is reminiscent of a Boston Cream Doughnut.  So far, I have eaten 2 and each child has worked their way through one each. 

We also brought in one for my older daughter's teacher and another for the teacher's aide.  Whether they enjoy it, I don't know but I think they will.  More importantly, I shared a tradition with them and reinforced it with my children through example.

For those brave enough to devote all day to trying their hand at this traditional dish, here is a handwritten recipe I found in one of my mother's old Polish cookbooks, which I translated.

Ingredients:

4 cups Flour
8 dag fresh Yeast (8 1/2 Tablespoons)
1/2 cup Sugar
5 Eggyolks
3 Eggs
pinch of Salt
1 Tablespoon of Spirit (Rum, Brandy, Vodka, etc.)
10-15 dag Butter (7-10 Tablespoons)
grated Lemon or Orange peel
Milk
Jam
Oil for Frying (traditionally, Smalec, which is what I remember being used but you can use Peanut, Sunflower, etc.)


Dissolve Yeast with 1 Tablespoon of Sugar and a little bit of warm Milk (110 degrees). 

Add sifted Flour. 

Add Egg Yolks. 

Beat Eggs with 1/2 cup Sugar.  Combine in dough. 

Add the Spirit, Salt, and a little milk.

Knead the dough with a wooden spoon until smooth and has a sheen.

Add Butter (I assume melted) and knead until the dough blisters and pulls away from hands and bowl.

Cover with a clean handkerchief (or dishtowel) and allow to rise in a warm place, such as a warmed oven or near the stove while cooking other dishes.

When the dough has doubled in size, dust a pastry board (or your counter) with Flour lightly.  Roll dough to thickness of a finger. 

Cut with a glass circles. 

Place a teaspoon of Jam in the center of a round and cover with another.  Pinch shut and recut to make a round shape.

Cover with a dishtowel, set aside and allow to rise in a warm place again.

In a large pan, heat about 1/2 gallon of Oil until a small piece of dough dropped in immediately rises to top.

Fry a couple at a time so that they don't touch each other.  When the bottom is golden colored, flip over with wooden skewers (or chopsticks).

Cool on paper towels.  Sprinkle with powdered sugar or vanilla sugar, if you like. 

You don't have to stuff them with jelly.  I have eaten some Paczki which were not filled but covered in powdered sugar mixed with orange zest which were amazing.

If you make any, I would love to see a picture posted on the Facebook Fan Page to share with others.

Smacznego!

Nalesniki z Serem or Polish Crepes/Pancakes with Cheese

This is actually a sweet dish.  And is it gooooood...

There are many recipes for the batter but in the end, it's like Dessert Crepes.

Ingredients for Batter:

1 1/2 cups Milk
1 cup Flour (I used unbleached)
2 Eggs
2 tablespoons Sugar
1 tablespoon Melted Butter

Combine all ingredients in a bowl.

Mix really well.  Make sure, if using a mixer, to scrape the bottom of the bowl a few times so that no flour clumps on the bottom.

A tip I learned from a French friend years ago, allow the batter to sit at room temperature for 1/2 an hour to an hour.  In a medium sized frying pan, heat one tablespoon of oil and pour in a couple of tablespoons of batter.  Immediately, twist pan around to evenly distribute batter.  Heat until lightly golden brown (I constantly overcook them slightly, oops, I'm a Busy Mommy!) on one side. 

I love the French saying "The first crepe goes to the dogs" since the first one absorbs the most oil and just doesn't quite turn out right...

Ingredients for Cheese Filling:

1 1/2 cups White Cheese (Farmers Cheese, Ricotta, or very dry Cottage Cheese)
1 Egg Yolk
1 teaspoon Vanilla Extract or Vanilla Sugar
Sugar
Zest from an Orange (or Lemon, if you like)
(See Notes)

Mix all ingredients together.

On the browned side of the crepes, smear filling as thick as you like.  I usually do about one tablespoon. 

Roll either into a burrito style shape or fold into a quarter.

At this point, you can set them aside with plastic wrap for later.  Or you can brown slightly on each side and serve. 

You can drizzle with fruit syrup, if you like, or sprinkle with powdered sugar.  I buy mine from the local ethnic store (a Polish brand for about $3-4 for 1 Liter), which we also sometimes drizzle on ice cream, other desserts, mix into beer or other drinks, or dissolve into water for a different drink.

Smacznego!



Notes:

I cannot really tell you how much Sugar to use, since, according to my Babcia (and I agree), it depends on the cheese and how you like it.  I used Ricotta cheese and 4 tablespoons of Powdered Sugar.  Granulated Sugar can also be used.

I love the Polish language.  My Babcia in telling me her recipe, said "Żółtko" (pronounced Zoo-TKOh, and meaning Egg Yolk), which always makes me think of "Złoto" (pronounced Zuoh-Toh, and meaning Gold).

Don't worry, a recipe for Vanilla Sugar will be coming soon.

If you liked this recipe, consider making a donation

How to Make Packet Kisiel

A Photographer/Blogger/Pole/Mom and I have been talking about Polish desserts lately.  We talked about Budyn and Nalesniki and now, Kisiel.

I love Kisiel.  It's a great way to get some sweetness packed with Vitamin C into your little ones.  You can mix fruits into it if you like.  It's inexpensive.  And it's ridiculously easy to make.  If you can boil water and stir, you can make packet Kisiel which can be bought at any Polish store, or other European stores.  And on a cold day like this, a warm dessert is perfect for everyone.

Again, I did not get any financial or gifts from this company.  It's just the packet I have in my cabinet.  And I wanted to translate it for others who cannot read Polish and are interested in making this at home.

Step 1:
Z 0,5 litra zimnej wody odlac pol szklanki. 
From 0.5 liter (2 cups or 500 ml) of cold water pour out 1/2 cup (to the side).

Wsypac zawartosc torebki. 
Pour in the powder from the packet (into the 1/2 cup of cold water).

Dobrze wymieszac. 
Mix well.

Pozostala czesc wody zagotowac.

The remaining water (now 1 1/2 cups) bring to a boil.

Step 2:

Odsunac wode z ognia, wlac rozmieszany proszek. 

Remove the water from heat, immediately add the dissolved powder.

Calosc chwile gotowac, ciagle mieszajac.

While still heating, mix the whole time.  (I do this off the heat, personally)

Step 3: 

Kisiel wlac do salaterek.

Put Kisiel into salad bowls.

Polecamy podawac ze swiezymi lub mrozonymi owocami.

We recommend serving with either fresh or frozen fruit mixed in.  (I do too)

  

Smacznego!

How to Make Packet Budyn

I was looking at a beautiful photo blog by another Polish Mama living in the USA and decided to make Budyn (pronounced "Boo-Dinn" and meaning Pudding).  I had packets I had bought from the local Polish store and, upon glancing at the instructions for myself, I realized that not everyone can read Polish so I thought this might be appreciated by some.

The flavor I chose was Smietankowyn (pronounced ShmEEeh-tahn-kow-im and meaning Cream, but it's like a light vanilla is the closest thing I can compare it to).

As a side note, I did not get compensated by the company which makes this product, in fact, they are completely unaware of me or my blog.  But, if they do happen to see this, I am looking for a corporate sponsor which makes Polish food ;)

The instructions say:

Step 1: 
Zagotowac 500 ml mleka i odstawic z ognia. 
Bring to a boil 2 cups of milk and remove from the heat.

Step 2:
Po uplywie ok. 2 min. proszek wsypac do mleka i mieszac trzepaczka-rozga lub widelcem ok. 1 min. 
After waiting about 2 minutes, add the powder from packet to the milk and mix together with handmixer or fork for about 1 minute.

Step 3:
Budyn wlac do salaterek lub szklanej misy. Podawac na ciepla lub na ziemno.Pudding put into dessert dish or glass bowl.  Serve warm or cooled.

I, like many, like mine very warm with some preserves or jam mixed in.

This did not turn out as thick as I normally have, so I would suggest using a bit less milk, perhaps 1 1/2 cups or so.

Now, the question...  Did I and the children enjoy it?

Well, that was my only bite.  My older child ate a glass, my husband snuck a glass (who knew he liked it!), and the baby ate all of mine.

I hope you feel inspired to go to a local store and try something from another country.  Smacznego!

Sweet Potatoe Pie and I Shut My Mouth...

...because I am busy eating it!  I love sweet potatoes, they are one of my favorite vegetables.  And to turn it into a dessert just makes me love it even more!  I can eat as much dessert as I want, because I'm really eating vegetables, or at least that's what I tell myself.  And if you love pumpkin pie, you will definitely love sweet potatoe pie.  In fact, of the two, I think sweet potatoe pie beats pumpkin pie hands down.



Ingredients:

1 Sweet Potato

1 Stick of Real Butter, room temperature

1 cup White or Brown Sugar

1/2 cup Milk (you can use evaporated, whole, or skim)

2 Eggs

1/2 teaspoon Ground Nutmeg

1/2 teaspoon Ground Cinnamon

1 teaspoon Vanilla Extract

1 Pie Crust (Graham Cracker or Unbaked Regular)

Boil the sweet potatoe whole in skin until soft, almost an hour.  If you are making Thanksgiving dinner, you can just boil this one with your other sweet potatoes.  Peel off the skin.

Mix the butter with the sweet potatoe until completely combined.  Add the rest of the ingredients and mix well until smooth. 

Open your oven door and place the pie crust on the rack.  Pour your mixture into the crust.  Bake at 350 degrees for roughly an hour, until the custard has set. 

You can either check by inserting your knife and checking if it comes out clean, like I do, so that I have an excuse to taste it, or you can jiggle it and see whether all but a one inch circle in center is set.  Don't worry about the moisture you will see between any cracks, that's the butter and will not make the crust soggy.  The pie will puff up a bit like a souffle then go down as it cools. 

I serve my desserts with homemade whipped cream, which literally takes seconds to make and is just as healthy, if not more so than that artificial fluff sold at the store...

Smacznego!