Serbian Bean Soup (Pasulj)

Serbian Bean Soup (Pasulj)

Smoked rib stock

2 lbs smoked ribs

1 carrot, peeled, chopped

1 onion, peeled and quartered

1 stalk celery

Dried whole hot pepper - I use 4 Thai

Bay leaf

Parsley

Garlic with parchment – 4 cloves

Water to cover

Bring to boil skim off foam then turn down to a low simmer. Cook until the meat can be pulled off the bone.

Strain stock and chill overnight in the fridge remove solidified fat and save. Fat can be used for future use.

Soup

1 lb. dried white beans soaked overnight

1 carrot - chopped

1 celery - chopped

1 onion – chopped

2 tablespoons chopped garlic

1 cup Ajvar - I prefer hot

Parsley

Salt & pepper

I use a slow cooker for my stock. Cook until the bones can be removed from the meat

Drain and rinse beans

Add in carrot, onion and celery.

Cook until beans are tender

Add chopped smoked rib meat

Add Ajvar

Season

Add chopped parsley

Enjoy with a good bread, beer and Srbski Chai

Chocolate Cake

Chocolate Cake

INGREDIENTS
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups of sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch-process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup - I used honey
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans
PREPARATION
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop the chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally until chocolate is melted and the mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon coloured (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Serbian Sweet Cheese Palacinke Recipe

Our father would eat platters of palacinke.Funny story Jack Ohler of Colonial Coffee was holding an appreciation night at the Top Hat for the Soup Kitchen a fundraiser he and Peter Schmidt created. He requested palacinke as he is Hungarian where they are called palacentas. I made over 200. Now here is the kicker, Jack, Peter and our father scarfed down almost all the palacinke themselves. I watched in disbelief. What was even more entertaining was our father was enjoying them at Jack's expense. Honestly, the owner eats the food he charges a customer. Only a Drakich would do that. 

Serbian Sweet Cheese Palacinke Recipe

Ingredients
Palacinke Batter:
1 cup all-purpose flour
1 large beaten egg
1/2 teaspoon salt
1 teaspoon sugar
1 cup whole milk
.
Sweet Cheese Filling:
1 pound dry cottage cheese - sieved
4 tablespoon butter softened
¾ cup of sugar
½ cup sour cream
1 tablespoons flour
1/4 cup raisins soaked in warm water for 15 minutes and drained – optional
½ tsp lemon zest
2 teaspoon vanilla extract
3 large slightly beaten eggs
.
Topping:
8 ounces sour cream
1 large beaten egg yolk
2 tablespoons sugar
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Preparation
In a medium bowl, combine all the sweet cheese filling ingredients. Let it rest, covered and refrigerated, for 1 1/2 hours while you make the palacinke.
In a blender or food processor, combine the batter ingredients until smooth. Transfer to a pitcher, cover with plastic wrap and let rest for 30 minutes so the liquid can be absorbed by the flour.
Using a 2-ounce ladle, portion out batter into a nonstick skillet that has been coated with equal parts butter and oil. Rotate pan and swirl batter until it covers the entire bottom of the pan. Cook until lightly brown or spotted brown on the underside. Turn and cook the second side until light brown.
Remove to waxed paper or parchment paper and repeat with remaining batter, separating palacinke with waxed paper or parchment. At this point, placing can be used immediately or wrapped and frozen up to 1 month.
Place 2 heaping tablespoons filling on one edge of each palacinke and roll away from yourself.
Heat oven to 350 degrees. Place filled palacinke on a buttered or parchment-lined baking sheet. Combine all topping ingredients, mixing well, and spread on top of filled palacinke. Bake 20 minutes.
Yield: 12 Palacinke

Koulourakia

Koulourakia
These easily recognizable traditional Greek Cookies, aka Koulourakia, are often associated with Greek Easter. Once you taste these not too sweet, slightly crunchy on the outside and tender soft on the inside biscuits, with just a subtle hint of orange and vanilla, you will be making Koulourakia throughout the year.

Prep Time 1 hour
Cook Time 13 minutes
Total Time 1 hour 13 minutes
Servings 36 servings
Calories 93 kcal
Ingredients
3½- 4 cups all-purpose flour 420- 480 grams (3½ + ½ cup separated)
1½ teaspoons baking powder
3/4 cup granulated sugar 150 grams
Zest of 1 orange
1/2 cup butter 115 grams, cubed, room temperature
2 large eggs room temperature
1 large egg yolk room temperature
1½ teaspoons vanilla extract pure
1/4 cup orange juice freshly squeezed
1/4 cup milk room temperature
1 teaspoon ouzo or Sambuca (optional)
Egg wash:
1 egg yolk
1 teaspoon water
2 tablespoons sesame seeds sprinkled on egg wash - optional
Instructions
Preheat oven to 375°F (190°C). Place rack in the centre of the oven. Line cookie sheet with parchment paper.
Sift together 3½ cups flour and baking powder and set aside. The other 1/2 cup of flour is reserved in case we need to add extra flour (see recipe note).
In a bowl of a stand mixture, with the paddle attachment, whisk together the orange zest and the sugar.
Add the cubed room temperature butter and cream together with the sugar until light and fluffy. This can take up to 5 minutes. Make sure to scrape down the sides of the bowl a few times.
Add the eggs, one at a time beating well and scraping down the bowl between each addition.
Add the egg yolk and again, beat well and scrape down the bowl.
Add the vanilla extract, orange juice, milk and ouzo (if using). Beat together for 30 seconds.
On low speed, add the 3½ cups of flour and baking powder. The dough should be soft but not sticky. Add a few tablespoons of flour if the dough is still sticky. (Optional: cover dough with plastic wrap and chill for 20 minutes).
With a medium-sized cookies scoop, portion and roll into a 7-inch log.
Shape into desired shapes (braids, pinwheels, twists, etc...)
Place on parchment-lined cookie sheets about 1 inch apart.
Brush with egg wash and sprinkle with sesame seeds.
Bake for 13 minutes or until cookies are golden brown.
Allow cooling for a few minutes on the baking sheet before transferring to a wire rack to completely cool down.
It can be kept in an airtight container at room temperature for about 2 weeks. Cookies can also be frozen.
Recipe Notes
The dough should be soft, but not sticky. If the dough is still a bit sticky, add up to 1/2 cup flour, one tablespoon at a time until it is soft but not longer sticky.
Please keep in mind that the nutritional information provided below is just a rough estimate and

Palacinke - Palacsinta - Crepes

Palacinke - Palacsinta - Crepes
Ingredients
3 eggs

1 1/4 cups all-purpose flour
1 cup milk
2 teaspoon sugar
2 tablespoons melted butter
Pinch salt
1 cup carbonated water
Butter, for cooking pancakes
Ingredients
Directions
Mix eggs, flour, milk, sugar, butter and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.Stir in the carbonated water at the last moment, just before cooking the pancakes. Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake. Serve by spreading raspberry jam, cocoa mix, or your favourite filling and roll up the pancake, serve with fresh berries.
Cook’s Note
These pancakes can be served hot or cold.

Blueberry Pie

Blueberry Pie

6 cups fresh blueberries
1/4 cup gold sugar
2 tablespoons instant tapioca, ground
Pinch table salt
2 tablespoons unsalted better, cut into 1/4-inch pieces

1 ounce gin- optional
milk for wash

1 double crust

. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool.

 Add cooked berries, remaining 3 cups uncooked berries, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

Place pie in fridge for 1 hour to rest.

Brush pie with milk then place the pie on heating baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juice bubbles and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve

Slavic Apple Pie

Slavic Apple Pie
Ingredients
2 cups flour (250 g)
1 cup sugar (200 g)
1/2 tsp salt
Zest of 1 lemon
3/4 teaspoon baking powder
9 tablespoons butter (125 g)
1 egg
2 egg yolk
1 tsp vanilla
3 pounds apples, peeled, cored, & sliced
1/4 tsp salt
Juice of half or whole lemon
Sugar to your likeness - I used 1/3 cup - sour apples 😶
1/2 - 1 teaspoon cinnamon
2 tablespoons butter
Confectioner's sugar

Instructions
Preheat oven to 350 F (180 C)
Combine the flour, sugar, lemon zest and baking powder
Cut in the butter (with a pastry blender, two knives, or rub into the flour with fingers) until it resembles coarse meal
Work in egg and egg yolk with the vanilla, the dough will be crumbly, cover and refrigerate for 30 minutes
Reserve 1/3 of the crust, pat the remaining 2/3 into a 9-inch springform pan, covering the bottom and the sides
Mix sugar. salt, lemon juice and cinnamon in a large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with a fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to a colander set in the bowl; to cool and drain. Collect the juices place into a saucepan and reduce until syrup. Reintroduce the juices back into the apples, let cool. Pile apples into the bottom crust dot with the 2 tablespoons butter.
Crumble the remaining 1/3 crust and sprinkle over the apples
Bake for about 60 minutes, until crust is lightly brown and the apples are tender, if it seems to be getting brown before the apples are tender, loosely tent with aluminum foil.
Let cool. Dust with confectioner's sugar
Notes
I soaked my raisins in Crown Royal thanks to Ian Wilson
You can added ground almonds on top of the apples.
Added fresh or dried cranberries
Add your choice of dried fruit
Alternate the lemon for orange