Ukrainian / Holiday – Hip Hop Cookbook

Mom’s Turkey and Stuffing

David — Mon, 08 Oct 2007 03:01:15 +0000

1 whole turkey, about 12 lb
melted butter
1 onion, minced
4 1/2 cups dry bread cubes
3/4 tsp. salt
cracked pepper
1 tsp thyme leaves (or ½ tsp powdered thyme)
1 tsp poultry seasoning
½ tsp sage powdered
3/4 cup milk
1 tbsp cornstarch
1. Preheat oven to 350
2. Combine the onion and bread cubes in large bowl.Mix in spices.
3. Add 2 tbsp melted butter and mix.
4. Moisten with milk.
5. Rinse bird.
6. Stuff inside and neck cavity. Set on a rack in a roaster, breast side up. Brush outside with 2 tbsp melted butter. Season the outside with salt and pepper.
7. Roast in tightly covered roaster at 350 degrees for 20 min per pound. Last 30 minutes turn heat down to 300 degrees. During last hour, uncover and baste every 30 minutes.
8. Remove the turkey from the pan to rest and pour the pan juices through a strainer into a saucepan.
9. Skim off the fat. Stir the cornstarch into 2 tbsp water and then stir into the jus. Bring to a low boil and stir until slightly thickened. Serve with the turkey.
10. Make sure to remove the stuffing from the turkey so that there is no risk of bacteria as it cools.

Egg Nog

David — Mon, 29 Jan 2007 22:25:34 +0000

6 eggs, separated
1 cup sugar
1 pint light cream
1 pint milk
1 pint rye
1 oz. white rum
nutmeg

Beat the egg whites and then gradually add 1/2 cup sugar.
Beat the yolks until creamy, gradually adding 1/2 cup sugar.
Fold the whites into the yolks and then stir in the cream, milk, and rye. Be sure to be continually beating while stirring in the alchol, to prevent the mixture from curdling.
After thoroughly mixing, stir in the rum Chill.
Serve with a sprinkle of nutmeg on top.

Ukrainian Dill Buns

David — Sat, 18 Nov 2006 06:15:53 +0000

1 cup milk
butter
2 1/2 tsp yeast
1/4 cup warm water
4 eggs
salt
pepper
1/4 cup vegetable oil
2 tbsp sourcream
2 tbsp sugar
4 1/4 cups flour
1 1/2 lb potatoes, peeled
1 onion, minced
3/4 cup fresh dill, minced
1 cup dry cottage cheese
light cream

Scald the milk and then set aside to cool. Add 1 tbsp of butter to the milk.
Put the yeast and 1/2 tsp sugar in a small bowl with the warm water.
Separate 3 of the eggs. Beat the egg whites until they hold soft peaks.
Add 1 tsp salt, oil, sourcream, and 2 tbsp sugar to the egg yolks. Beat together. Mix in the yeast and the milk.
Lightly fold in the egg whites.
Add 4 cups of flour and stir.
Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic, working in extra flour as needed up to about 1/4 cup.
Generously flour the working surface again. Set the dough on top and turn a large mixing bowl over to cover the dough. Let the dough rise for 45 minutes or more. Meanwhile prepare the filling.
Boil the potatoes in 3 cups of water and 1/2 tsp salt for about 17 minutes.
Drain and mash the potatoes.
Over medium heat, melt 1 tsp butter in a non stick saucepan.
Add the onion, turn the heat to low, cover, and sweat the onions for 10 minutes.
Mix the onions, dill, 1 tsp salt, 1/2 tsp pepper, and cottage cheese into the mashed potatoes.
Beat the remaining egg and mix it into the potatoes.
Preheat the oven to 350 F and grease a large cookie sheet.
Punch the risen dough down and knead it to remove air bubbles.
Divide the dough in half, and then divide each half in 8. The total will be 16 sections in all. If you want smaller buns, divide the dough into more, equal, sections.
With your fingers, shape each section into a 3 to 4" wide circle.
Put a large tablespoon, larger than an egg, of the potato filling into the centre of the circle.
Pinch the dough together around the filling and set the bun, seam-side down on the cookie sheet. Repeat with the remaining dough and filling.
Cover the buns with a tea towel and let rise for 10 minutes.
Bake for 25 minutes until golden brown.
Serve hot with light cream.
To reheat, mince an onion and brown it in 1tbsp butter. Add 1/3 cup light cream or milk to the pan and place the buns in the cream. Cover and cook for about 5 minutes. If they aren't hot enough microwave to heat the centres.

Colcannon

David — Thu, 16 Nov 2006 04:15:56 +0000

1 lb potatoes, washed but not peeled
1 lb green cabbage, shredded
1/2 onion, minced
1/4 cup milk
1 tbsp butter
3 oz sharp Cheddar Cheese, grated
salt and pepper

Boil the potatoes in salted water until they are ver tender, but not mushy.
Drain the potatoes, reserving the cooking liquid.
Using the potato water, adding more if necessary, boil the cabbage, with the onion for about 5 minutes. Drain and set aside.
Preheat the oven to 375 F.
Place the potatoes in a bowl with the milk and butter and mash them until they are smooth.
Add the cabbage to the potatoes and 2/3 of the cheddar cheese. Season with salt and ground pepper.
Grease a large casserole dish and place the colcannon inside. Sprinkle with the remaining cheese.
Bake the colcannon until heated through and let the cheese brown a bit on top.
Serve.

Kutya

David — Thu, 16 Nov 2006 04:05:27 +0000

1 cup wheat
1 quart water
sugar

Bring the water to a boil, and add the wheat.
Simmer the what all day and add water if it is all absorbed.
Sweeten with sugar to taste, between 1/2 a cup and 1 cup.

Orange Flower Creme Brulee

David — Thu, 16 Nov 2006 04:01:33 +0000

2 1/2 cups heavy cream
1 tsp orange flower water
a pinch of nutmeg
8 egg yolks
3 tbsp sugar
6 tbsp demerara or turbinado sugar

Half fill the sink with cold water. Chill 6 ramekins in the freezer.
Combine the cream, orange flower water, nutmeg in a saucepan and bring to just under the boiling point, but do not allow it to boil.
Beat the yolks and regular sugar in a bowl and pour the hot cream mixture over top, still beating.
Pour the mixture back into the saucepan and cook, on low, stirring until the mixture thickens. If the mixture starts to split plunge the pan in the cold water in the sink to rescue it.
Pour the creme into the chilled ramekins. Leave to cool and then chill in the refridgerator until truly cold.
Sprinkle with the demerara or turbinado sugar, 1 tbsp per ramekin.
Burn with a blow torch until you have a blistered, tortoise shell like surface.
Serve.

Beets with Balsamic Vinegar

David — Sun, 12 Nov 2006 04:50:52 +0000

4 beets (about 1 lb), coarsely shredded
1 tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/4 cup water
balsamic vinegar

Melt the butter in a skillet. Add the beets and season with salt and pepper.
Add the water. Cover and cook on medium a few minutes until the beets are tender.
Remove the lid and bring to a boil to evaporate excess water.
Check seasoning. Add the vinegar to taste.
Serve.