OT Strangeness with Strangers including recipe - Page 9

> Kolaches from West, Texas, for sure.
> Nann
> all those years growing up in suburban Chicago, and I had to move to
> Texas to discover Czech and Slovak food
> (the fact that I lived in Brenham, home of Bluebell Ice Cream, was
> another happy culinary discovery)
>> Howdy!
>> This IS The Kolache in this half of Texas:
>> http://www.czechstop.net/home.php
>> They've migrated north via I-35, and often show up at church
>> Food is never off topic for quilters or quilting. ;-P
>> R/Sandy- enjoyed a piece of chocolate cake at Luby's this evening,
>> celebrating first son's 30th birthday (I did all the work
>> 30 yrs ago: I deserved cake!)

> We had kolache this morning - like
> what was shown in the picture Sandy E. linked to (a soft sweet roll-type
> pastry with a fruit filling - about 3"x3" or a little bigger). But . . .
> they also had the cookie that was a flat square of pastry with a fruit
> filling and the two corners brought together in the middle. I hadn't seen
> those before, and they explained those were called kolacky. So now, I'm
> unconfused - for the time being at least!

>
>
> --pig, who thinks the gombocs described sound like they're somewhere in the
> pierogi family.....
>
>

> Agree with you there Megan. MMM, pierogi. Might be time to get out my
> grandma's recipe.
> Maureen
>

<proud> I have been informed on several occasions that my holiday

Plus size clothing manufacturers. <proud>

>I'm half Czech, and any mention of a "kolache" (phonetic spelling because I
>don't know how to do diacritical marks in an e-mail) leads to arguments
>regarding what actually constitutes a kolache -- sometime acrimonious ones.
>I hope you were not injured during this exchange :-D
>EP
>> Forgive my spelling, when venturing into foriegn languages it is even
>> iffier than usual.
>> I was shopping today, sort of. Browsing for a new washer as my 15
>> year old Whirlpool has finally developed a problem expensive enough to
>> fix that I might as well buy a new one.
>> While we were in Home Depot I heard a man exclaim "I would pay fifty
>> dollars for a gomboc!" I immediately whirled around and walked back
>> down the aisle and said "Done! What kinds and how many?" I mean jeez
>> I am having to shop for a new washer, money is good right now. He
>> looked at me oddly. I cringed and said "Oh dear, didn't you just say
>> you would give fifty dollars for gomboc?", thinking maybe sticker
>> shock was taking it's toll. He said he certainly did say that, but
>> they only come in one kind so I had confused him. I pointed out that
>> I know how to make szilvas gombac, jam gombac, turros gombac, and
>> makos gombac, there are indeed all different kinds. We had to huddle
>> and compare notes. He walked away in a bemused state with some
>> recipes on his palmie, and I walked away in a bemused state with the
>> knowledge that Hungarian mathmeticians made a three dimensional object
>> that has one stable and one unstable point of equalibrium when it is
>> sitting on something. Guy is a math teacher at the college, his wife
>> kept telling him if he wanted something exotic he was going to have to
>> cook it!. So far as the hungarian mathmeticians, apparently they
>> thought it would be cool to name their thingy after dumplings.
>> Mrs. Lina (don't even ask me to spell her last name, RIP) that used to
>> live up the street taught me how to make these.
>> Before starting, set a pot of water to boil, deep is good, wide is not
>> so important.
>> The Dough
>> take equal quantities flour and cold plain mashed potatos, for every
>> cup of flour use one egg, and a half teaspoon (or thereabouts) of
>> salt.
>> Cut enough butter into the flour to achieve a meal like texture.
>> Add potatos and salt and mix, add eggs. Work into a dough and fill as
>> directed. If your flour is very dry, you may need more fluid.
>> Seperate an egg, and try one half or the other, adding the rest if
>> needed.
>> Szlivas Gombac
>> make dough with 2 cups of flour
>> Take a dozen plums (you may need more if you use those weeny prune
>> plums, or less if you use monstrous huge ones), wash well, then cut
>> them just enough to get the pit out. Replace the pit with a sugared
>> almond.
>> Put a plum in the center of each square, moisten the edges, fold over
>> and seal. Take the dumpling between your palms and roll it into a
>> ball.
>> Turn the water down to a gentle boil, keep it boiling but don't let it
>> get exuberant.
>> Put the dumplings in the water one at a time with a slotted spoon. let
>> cook for about fifteen minutes, they will rise to the top when they
>> are done remove them as they come up. Set aside in a collender to
>> cool.
>> In a frying pan, melt another couple of tablespoons of butter. Add
>> fine crumbs (a cup or cup and a half thereabouts), and brown.
>> roll the dumplings in the crumbs.
>> serve as is or sprinkled with sugar or cinnamon sugar.
>> The above may be made with small apricots instead of plums, with
>> sliced fruit if the pits are stubborn, or with pieces of almost any
>> somewhat soft fruit.
>> With the following fillings be extra careful about sealing the dough,
>> and gentle when rolling into balls. Also gauge your quantity of
>> filling carefully, use too much and it will burst the dumpling and
>> vanish into the boiling pot:
>> jam gomboc
>> make as above, but use a small spoon of jam instead of fruit.
>> turos gombac
>> use a small spoon of drained cottage cheese as filling.
>> If you want these as a main dish or savory side, skip the sugar. In
>> that case you can add crumbled bacon to the cottage cheese if you
>> like.
>> makos gombac
>> grind a cup of poppy seed, mix over gentle heat with a two tablespoons
>> of sugar, two tablespoons of milk, and an egg white, until thickened.
>> (not very long at all)
>> when cool use as dumpling filling.
>> NightMist
>> mouthy thing aren't I? (G)
>> --
>> Legolas is my house elf