Recipes and Hall setup

Traveler’s Fare

5 lb Sauerkraut, fresh or canned
5 lg Firm cabbage
¼ c Butter or bacon fat
5 lg Onion, peeled and sliced
½ head garlic, finely minced
10 lb Shin of beef or short ribs
2 gallons Beef stock
Salt and pepper to taste
2 tb honey
2 tb All purpose flour
1 tb Finely minced parsley
1 tb Finely minced dill
1 c Sour cream

Drain the sauerkraut and empty it into a basin of cold water. rinse well and squeeze dry. Pull apart to remove any lumps. Remove and discard the core from the cabbage, then shred the cabbage. Place the sauerkraut and cabbage in a large kettle. Heat two tablespoons of the fat and cook the onion and garlic in it until the onion is translucent. Add to the kettle. Add the beef, stock, and remove foam and scum. Simmer for about two hours, or until the beef is tender, skimming the surface as necessary to remove foam and scum. Serve sour cream sauce separately.

Lunch
Lunch- Lentil Soup

5 lb bacon or other smoked meat, diced
12 cups diced onion
12 cloves garlic, minced
12 cups diced celery
12 cups diced carrot
3 gallons beef stock
5 bottles beer
12 cups dried brown lentils, rinsed and drained
¼ c honey
1/2 tablespoon ground nutmeg
1/2 tablespoon caraway seed
1/2 tablespoon celery salt
Salt and ground black pepper to taste

Stuff served with Stew and turnovers:

Boiled vareniki, tossed in butter

Big bowl of sour cream mixed with a little honey

Bag of Apples (50)

Feast- 1st Course

Bigos

8 lb sauerkraut, well-rinsed
4 lb white cabbage, shredded
2 lb bacon, snipped
1/2 lb dried mushrooms, soaked, drained, slivered
1 lb fresh mushrooms, roughly chopped
4 cups onion, roughly chopped
1 lb dried cherries
2 lb smoked sausage, grilled and chopped
2 lb roasted beef, grilled and chopped
1 duck, grilled and chopped
½ gallon dry red wine
Cubebs, cinnamon, nutmeg
Honey to taste

Add bacon to large pan. Render out fat. Add onion, let soften in bacon grease. Add cabbage and cook on high heat until well-wilted. Add sauerkraut, let fry out. Put in large bowl. Add everything else, mix. Divide between electric roasters, add enough water to keep moist, turn on to low and leave for 6-8 hours. Before serving, taste for salt and spices.

1st Course

Fresh Beet and Horseradish Relish

2 lb beets, peeled and grated
1 lb fresh grated horseradish
2 tbl oil
Salt to taste

Mix until thoroughly combined. Let sit overnight, then taste again for salt. Sprinkle with fresh dill before serving.

Also with 1st Course

Rye bread, sliced and cross- sliced

Smoked eel and fish- cut into small pieces

Herbed sour cream sauce

Assorted pickled vegetables (quail eggs, sauerkraut, cucumbers and mushrooms)

Arrange cold vegetable platter with eggs, then sauces, bread and stew

2nd course
Blini

2 boxes of buckwheat pancake mix
2 tbl yeast
3 cups warm water

Mix yeast with one cup of warm water until dissolved. Add to pancake mix and add enough water to make a thick batter. Let sit in a warm place for two hours, then put in fridge.

12 eggs
½ c melted butter
a few spoons full of honey
enough milk

Let batter come to room temperature. Add eggs, butter and honey, and start beating in milk. Beat in enough milk to make a medium batter.

2 lb butter
½ c honey

Melt together butter and honey to make a thick syrup. Make all of batter into 5” pancakes. As each pancake is done, brush with small amount of honey butter. Stack in pan, keep warm. Just before serving, make stacks of pancakes, one for each table, two stacks if possible. Drizzle with hot honey butter, sprinkle with walnuts and poppyseeds.

Kasha

19 c of spelt berries (must weigh 1 c)
1 c of butter
2 gallons of strong vegetable broth

Put spelt to soak night before in clean water. Drain and let dry before cooking. Heat broth until boiling. Saute spelt in butter until they smell toasty. Do not burn!! Add broth to spelt, stir until all lumps disappear. Bring back to boil, simmer for one hour. Drain if necessary. Check for salt. Sprinkle with dill, chives, and butter.

Chicken baked with plums and vegetables

10 lb small whole onions or shallots, peeled
10 lb carrots
10 lb parsnips
3 lb prunes
15 lb chicken legs
2 gallons of red wine
Ground cinnamon and ginger, juniper berries, bay leaves, dill seed

Butterfly chickens and remove the skin. In each roasting pan lay one chicken. Surround by vegetables, prunes, juniper berries, dill seeds and bay leaves. Mix cinnamon and ginger with red wine; pour red wine evenly over chicken and vegetables, about halfway up each. Cover tightly with foil and bake at 325 until mostly done. Uncover and baste chickens, then put back in oven to reduce juices. Flip chickens over to preserve breast meat, cover, and place in warmer.

3rd Course

Trout in Horseradish and Garlic butter

12 lb trout
1 lb butter
Salt and pepper
Chives
1 bottle of horseradish
3 tbl chopped garlic

Melt butter and add horseradish and garlic. Fry trout briefly on grill top on high heat. Put in pan, pour hot butter over fish. Before serving, taste for salt and pepper and sprinkle with chives.

Green Mustard Sauce

6 cups mustard
3 c honey
3 c red wine
¼ c oil
A smidge of anise seed
Salt and pepper
20 c chopped parsley=10 bunches
Put it all in a blender and grind to a paste. Let sit overnight, then taste for salt and pepper.

Sausages

Pile sausages in roasting pans, cook until done, brown off on grill.

Pork

Lard pork joints heavily, salt and pepper, and place in roasters. Cook until done.

Sweet fruit and nut-filled Pyrozhky

PASTRY:

15 sticks butter, room temperature
4 lb cream cheese
½ c whipping cream
19 cups all purpose flour
2 tbl salt

Let cream cheese and butter come to room temperature. Beat together. Combine flour and salt, then slowly beat into cream cheese. Add whipping cream until soft dough. Chill.
Roll out and cut 100 rounds with 3” circle.

3 cups walnut filling (1 lb gr walnuts,2 c sugar, 1 c boiled milk, .25 c melted butter.
3 cups plum-port filling ( 2lb plums, 1 c wine, honey, spices)

Make around 30-35 of each, using only tiny amounts of filling in each. Bake until done.

Freshly baked Pumpernickel Bread and Butter

Bake on site- Scott S.

3rd Course

Fresh Vegetables with Salt & Oil

10 lb cucumbers
10 lb daikon
Red wine vinegar
Walnut oil
Fresh dill

Peel daikon, slice in thin slices and then cut into fine shreds. Seed cucumbers and cut the same, into fine shreds. Put into ice water. Before serving, let drain and dry as much as possible. Dress very lightly with red wine vinegar and walnut oil, then sprinkle with snipped fresh dill and chives.

Table/Hall set up
75 people total
12 at High Table
63 at tables of 6
11 tables of 6 + 2 tables of 6 for High Table=13 dishes
Plating
48 – 8 oz butter/sauce bowls
48 – 10 oz butter/sauce bowls
48 – 32 oz veggie/side dish bowls
48 – 10×15 inch platters
24 – 74 oz large side/soup bowls
48 tongs
24 slotted spoons
24 solid spoons
24 pie servers
12 water pitchers
1st course:
Miszkulancja/ Bigos lg bowl 1 13 32 oz bowls
An Assortment of Homemade Pickles sm bowl 1 13 8 oz bowls
Fresh Vegetables Dressed in Vinegar and Oil sm bowl 2 13 8 oz bowls
Fresh Beet and Horseradish Relish sm bowl 3 13 8 oz bowls
walnut pyrozhky Platter 1 13 total platters
plum pyrozhky Platter 1
Freshly baked Pumpernickel Bread Platter 1 Slotted spoons, tongs
2nd Course
Chicken with plums and root vegetables lg platter Solid spoons, pie server
Kasha lg platter 13 total platters
Blini with poppyseed, honey and walnut filling sm platter 13 10 oz butter/sauce bowls
3rd Course
Roasted Joints of Pork lg platter Platter 1
Fish with Polish Sauce lg platter 10 oz bowl on platter 2
Green mustard sauce sm bowl Platter 3
Homemade pork sausages lg platter Platter 3
Kisel lg bowl Platter 1
Freshly Baked Rye bread lg platter Platter 2

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