Polish Lowland Sheepdog - pons - pon the dog
Ch. Bogdanka King Stanislas Posy O'Pirc CGC, TDI
Owners: Tom and Diane Pirc
Do they really think I could pass for a bunny rabbit?
International Recipe Exchange
We are featuring Easter recipes this month
Baked Honey-Glazed Ham
Preheat oven to 250°F or if pressed or time, 300°F. Remove the rind from the ham and most of the fat, leaving an even layer about 1/8-inch thick. Place the ham in a baking pan lined with heavy-duty aluminum foil (this will eliminate a nasty clean-up later). Score the fat on the ham (making a diamond pattern).
In a small bowl, combine prepared mustard, brown sugar, and honey. Rub the ham all over with the mustard-honey sauce, pressing sauce into the cut marks. Stick a whole clove in the center of each diamond. Using toothpicks, secure slices of pineapple to the ham. Then in the center of each pineapple ring, secure maraschino cherries with toothpicks.
NOTE: If preparing half a ham, cover the cut end with heavy-duty aluminum foil, secured with toothpicks, to keep the meat from drying out.
Bake the ham, fat side up, from 4 hours to all day. Baste every 30 minutes with equal parts wine and ginger ale, or ginger ale only. Later in the cooking, baste with pan juices. When done, remove from oven and transfer to a carving board. Let the ham stand for 30 minutes before carving.
Cut away the rind and excess fat. Then cut into slices, as thin as possible. Add accumulated carving juices to the remaining sauce and serve separately. Arrange the meat on a warmed serving platter.
Grilled Rack of Lamb with Pinot Noir Marinade
Pinot Noir Marinade (see recipe
Arrange racks of lamb in a single layer in a large baking dish. Pour Pinot Noir Marinade over the lamb; turning lamb to coat. Cover and refrigerate at least 2 hours, turning and basting often. NOTE: I like to use large resealable plastic bags for the marinating. One (1) lamb rack fits nicely into a large plastic bag. Divide the marinade between your bags of lamb racks. I also like to marinate in the refrigerator overnight.
When ready to cook, remove from refrigerator 1 hour before grilling to bring to room temperature. Remove lamb rack from marinade; reserving the marinade. Mix honey into marinade and set aside to use when serving the lamb.
When ready to grill, preheat barbecue grill to medium-high heat (350 degrees F). Sear the lamb racks on the hot grill, fat side down for 1 minute. Turn and sear the other side for 1 minute. Turn back onto fat side and cook for approximately 6 to 8 minutes, basting occasionally with the Pinot Noir Marinade. Turn and cook another 6 to 8 minutes, basting occasionally, or until ameat thermometer registers desired temperature (see below).
Rare - 120°F
In a small saucepan, bring the reserved honey/marinade mixture to a boil; let boil until mixture is reduced by 1/2. Additional pinot noir wine may be needed - use your best judgment. Keep warm until ready to serve.
Remove from grill and transfer onto a cutting board; let stand 15 minutes before carving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
When ready to serve, slice between racks into single-rib portions (hold the rack by the bones and in one slice, run the knife between the ribs) and serve on individual serving plates. Top the lamb with the reserved honey/marinade mixture.
Makes 6 servings.
Pinot Noir Marinade:
In a large bowl, combine pinot noir wine, olive oil, rosemary, garlic, balsamic vinegar, salt, and pepper.
Swedish Coffee Braids
Babka Wielkanocna Lukrowana (Easter Babka)
1. Egg Whites - 6
2. Egg Yolks - 6
3. Sugar - 1/2 cup
4. Vanilla - 1/2 teaspoon
5. Dry, chopped Figs - 1 cup
6. Dry, chopped Dates - 1 cup
7. Raisins - 1 cup
8. Grated Orange Rind - 1/2 cup
9. Grated Lemon Rind - 3 tablespoons
10. Crushed Walnuts - 2 cups
11. Corn Starch - 6 tablespoons
About 1 hour
Combine well Egg Whites with Sugar, then whip in the Egg Yolks, Vanilla, Figs, Dates, Raisins, Orange Rind, Lemon Rind, Walnuts, and Corn Starch. Place the mixture on a greased, floured cookie sheet and bake for half an hour at 350 degrees.
1. Dry Yeast - 2 packets
2. Flour - 3 cups
3. Egg Yolks - 2
4. Warm Milk - 1 cup
5. Melted Butter - 4 tablespoons
6. Sugar - 1 teaspoon
7. Salt - 1/2 teaspoon
About 1 hour
Blend together Yeast, Flour, Warm Milk, Melted Butter, Sugar, and Salt, and mix well. Set the resulting dough aside to rise. Then take a portion of the dough and roll it flat and cut into 24 strips. Place 12 strips beside one another and weave the remaining 12 between them. Grease the outer surface of a baking bowl with butter and turn it upside down and place the woven strips over it. Snip off the ends and brush the strips with Egg Yolk. Bake for twenty minutes at 350 degrees, then cover the strips with aluminum foil, and continue baking for another half hour. Remove and cool and carefully remove the basket from the bowl. In the meantime, roll the remaining dough and cut three strips from it. Braid these, brush with egg yolk, and bake for 20 minutes. After this is done and cooled, attach it to the basket with tooth-picks.
Herring with sour cream and apple salad
8 preserved herring fillets
270ml/9fl oz sour cream
4 red apples, cored and sliced
2-3 tbsp chives, chopped
55g/2oz red onions, peeled and sliced
1 tsp Dijon mustard
½ lemon, juice only
1 pinch cayenne pepper
salt and freshly ground black pepper
1. Take the herring fillets and soak them in half milk half water solution for at least 30 minutes.
2. Dry on kitchen paper and slice into 2½cm/1in chunks.
3. Mix together the sour cream, chives, mustard, lemon juice and seasoning.
4. Mix the herrings, apples and onions with the sour cream mixture, cover and put in the fridge. Leave for at least 4-5 hours.
5. Sprinkle with chopped dill and serve.