Ch. Bogdanka King Stanislas Posy O'Pirc CGC, TDI
"Stash"
Owners: Tom and Diane Pirc, Wisconsin, USA
Do they really think I could pass for a bunny rabbit?
"Stash"
Owners: Tom and Diane Pirc, Wisconsin, USA
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
Smoked ham
2 tablespoons prepared mustard 1 cup firmly-packed brown sugar 1/2 cup honey Whole cloves Unsweetened slices fresh or canned pineapple rings Maraschino cherries 1 cup white wine 1 cup ginger ale
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 below)
3 racks of lamb (6 to 8 chops per rack), fat removed and frenched 2 tablespoons honey *Trim fat from roast to expose 1 to 1 1/2-inches of bones and about 1/8-inch of fat on meat. An easier way is to ask your butcher to dress rack and trim all fat from the ribs.
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 a meat
thermometer
registers desired temperature (see below).
Rare -
120°F
Medium Rare - 125°F Medium - 130°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:
2 cups Pinot Noir wine 1/4 cup extra-virgin olive oil 3 tablespoons chopped fresh rosemary 2 tablespoons minced garlic 2 teaspoons balsamic vinegar 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper
In a large bowl, combine
pinot noir wine, olive oil, rosemary, garlic, balsamic
vinegar, salt, and pepper.
Swedish Chocolate Balls Ingredients 1. Butter - 1/2 lb 2. Sugar - 1 1/2 cups 3. Desiccated, finely grated Coconut - 1/2 cup 4. Oats - 4 cups 5. Coffee - 1/2 cup 6. Cocoa/Drinking Chocolate - 1 cup 7. Vanilla - 2 teaspoons Time About twenty minutes. Method Mix together butter, sugar, coconut, coffee, cocoa, vanilla, and oats. Blend very well. Keep in the refrigerator for about two hours. Roll into balls and cover with sugar. You're done.
Swedish
Coffee Braids
Ingredients 1. Dry Yeast - 1 packet 2. Warm Water - 1/4 cup 3. Sugar - 1/2 teaspoon 4. Scalded Milk - 1 cup 5. Sugar - 1/2 cup 6. Salt - 1 teaspoon 7. Eggs - 2 8. Flour - 4 cups 9. Dry Fruits - as needed 10. Cinnamon - as needed 11. Butter - as needed Time About 2 hours Method Add the yeast and the sugar to the warm water and set aside. Add salt and sugar to the scalded milk, and let that cool. When it has cooled, add the yeast mixture and one beaten egg. Add the flour now until you have a smooth dough. Knead well. Then cover and leave aside. After the dough has risen double its original size, divide it into two and roll out each with a rolling pin on a floured surface. Brush with melted butter and add a filling of sugar, cinnamon, and finely chopped dry fruit. Fold the dough over this and press the ends shut. Do the same with the other dough. Place both rolls on a greased cookie sheet, cover, and let rise again. Then brush both rolls with the second beaten egg and add more dried fruit. Finally bake at 350 degrees for half an hour. Babka Wielkanocna Lukrowana (Easter Babka) Ingredients 1. Dry Yeast - 1 packet 2. Cream - 1/2 cup 3. Sugar - 1/3 cup 4. Flour - 2 cups 5. Eggs - 3 6. Vanilla - 1 teaspoon 7. Almond Extract - 1/2 teaspoon 8. Grated Lemon Rind - 1 teaspoon 9. Melted Butter - 1 tablespoon 10. Raisins - 1/4 cup 11. Icing Sugar - 1/2 cup 12. Lemon Juice - 1 tablespoon Time About 1 hour Method Mix yeast in cream, sugar, and flour, and set the dough aside to rise. Then add beaten eggs, Vanilla, Almond Extract, Grated Lemon Rind, and Melted Butter and knead until the dough is smooth. Add raisins and continue to knead. Then place in a grease, floured baking pan, cover, and leave to rise. When the dough has doubled in size, bake at 350 degrees for 40 minutes. Mix icing sugar and lemon juice and brush over the Easter Baba when it's done. Mazurek Cyganski Ingredients 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 Time About 1 hour Method 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. Easter Basket Ingredients 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 Time About 1 hour Method 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
Ingredients
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 dill, chopped salt and freshly ground black pepper
Method
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. |