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LOCATION: Recipes >> Polish >> Beet and Horseradish Relish

Print this Recipe    Beet and Horseradish Relish

1 lb. cooked beets
2 TBS horseradish
1 tsp. sugar

Mix ingredients in blender until coarsely chopped. Cover and let
stand in refrigerator for 2 days to blend.



Orange Mazurek
Mazurek Pomaranczowy

2 cups ground almonds
1 cup sugar
juice of 1 lemon

1 lemon
2 oranges
2 cups sugar
1/2 cup orange juice

Grease and flour a cookie sheet. Mix the ingredients to form a
paste that will spread. Place mixture evenly on pan and bake at
200F for 15 minutes. Grate both the pulp and the rinds of the lemon
and oranges, removing only the seeds, or chop coarsely, and puree
in blender. Combine all ingredients and cook over medium heat until
mixture thickens. Cool, and then beat lightly with wooden spoon
until mixture begins to take on a pearlized, or frosted, coloration.
Spread on the cake and let set before slicing.



Gypsy Mazurek
Mazurek Cyganski

6 egg whites
1/2 cup sugar
6 egg yolks, beaten
1 tsp. vanilla extract
1 cup chopped figs
1 cup chopped dates
1 cup raisins
1/2 cup candied orange peel
1 3/4 cups crushed walnuts
3 TBS grated lemon rind
6 TBS cornstarch

Whip egg whites, gradually adding sugar un til meringue forms peaks.
Beat in the yolks and vanilla, then combine wit h the fruit mixture,
which has been blended with the cornstarch. Place on greased and
floured cookie sheet and bake at 325F for 30 minutes.




Easter Basket

3 cups of flour
2 packs of dry yeast
1 cup of milk
4 TBS of butter
1 tsp. sugar
1/2 tsp. salt
2 egg yolks

Combine flour with yeast. Heat milk and butter. Add milk, salt and
sugar to flour mixture. Mix well. Form a ball and leave it to rise.
On a flat surface, roll three-quarters of dough with rolling pin
until you get a 10" square. Cut into 24 strips.

Lay 12 strips next to each other, and use the other 12 to weave
between them. Cover ovenproof bowl with butter. Place it upside
down on a cookie sheet. Place the strips on top of the bowl, cut
the ends. Brush the strips with egg yolk. Bake for 45 minutes in
350 oven. After 20 minutes, cover the strips with aluminum foil.
Remove from the oven and let it cool. Roll the remaining dough into
a rectangle; cut it into 3 strips (to create a rim for a basket).
Braid the strips and place them on a cookie sheet. Brush with egg
yolk and bake for 20 minutes. Gently remove basket and pin the rim
onto it with toothpicks.



Easter Baba with Icing
Babka Wielkanocna Lukrowana

Dough
1 envelope of dry yeast
1/2 cup light cream or half-and-half
1/3 cup sugar
2 cups flour
3 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1 tsp. grated lemon rind
1 TBS melted butter
1/4 cup raisins

Icing
1/2 cup confectioners sugar
1 TBS rum or lemon juice

Dissolve yeast in cream. Combine with half the sugar and flour and
let double in size. Add all the remaining ingredients except the
raisins and knead until smooth. Add raisins, while continuing to
knead. Grease and flour baba pan. Place dough in pan, cover with
a clean cloth, and leave in a very warm, draft-free place until
doubled in size. Bake at 350F for 35 to 40 minutes. When cool,
remove from pan. Mix well ingredients for icing and drizzle over
baba.




Raisin Mazurek
Mazurek z Rodzynkami

2 cups raisins
2 cups finely chopped almonds
2 eggs
1 cup sugar
3 TBS grated lemon rind

Mix all ingredients thoroughly. Grease and flour cookie sheet. Pour
mixture evenly over tin and bake for 25 minutes at 200F. Top with
the same topping used for the Orange Mazurek.



Mazurek Royale
Mazurek Krolewski

1 cup butter
1 cup plus 2 TBS sugar
8 oz ground almonds
1 tsp. vanilla extract
grated zest of 1 orange
6 egg whites
1 1/2 cups flour, sifted

Thoroughly cream the butter and sugar. Combine with the almonds,
vanilla and orange zest. Beat the egg whites until stiff. Alternately
add the flour and the egg whites to the mixture. Roll out thin and
place on a buttered cookie sheet. Spread dough with fingers to
cover sheet entirely. Bake at 350F for 35 minutes. Cool slightly,
then cut into diamonds.

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