I guess we really should start a thread on ethnic American foods... Polish

[nurdlinger]

Which branch of Christianity says no fruit during Lent is a

Not a prohibition of fruit, but the idea that you give up pleasurable things (e.g. sweets) as a sacrifice during Lent.

 

[toggleswitch2]

Makes sense.

No oil or lemon for Greeks
No pasta or garlic for Italians
No diary or booze for Americans.....

Believe it or not some Greeks allow corn oil but not oilve oil. It is coinsidered S--- and undesirable in some circles. LOL.

LOL gotha

 

[mattl]

Paczki

In the original Polish area of Detroit, Hamtramck, the bakeries turn out 10's of thousands of these for Fat Tuesday. People are lined up around the block to get them. Sorry to say these Paczki are nothing like what Gadgetgary posted. Those look like light fluffy glazed donuts with out the holes, not the real thing.

Real Paczki, in my experience, are much heavier much like a plain "sinker" doughnut. Prune is the authentic filling but many others are popular. Around here in S.E. MI it's getting to be a big thing. Over the last few years all the stores are filled with them, the type Gary posted. You need to go to an authentic Polish bakery to to get the real thing.

 

[rayjay]

Hi Matt

The ones that Gary got are like my gerat aunt made. I can get something like this at a few of our Polish deli, and meat markets. They bring them in from a bakery. Now the ones I get get, are very puffy, and filled with a Prune and Rose Hip Lekvar,(another name for prune filling). They also have a glaze on them. The Rose Hip jam is really delicious but at times hard to get. Although the donuts are good, they could use a little mroe filling in them lol.

I have a few more recipes to post when I get the time.

 

[mattl]

Prune filling

I make my own prune filling, it's quite easy.

4 c. Pitted Prunes
2 c. water (adj. as needed)
1/2-2/3 c. Sugar(depending on how sweet you like it)
3 Tbs. Lemon juice
1/2-1 tsp. cinnamon (adj. to taste)
Zest of one Lemon

Combine all in pot, bring to boil. Reduce heat, simmer for 20 minutes or until very soft. Place half in food processor and process until very smooth. Remove and repeat with remaining prunes. Add water while processing if the mixture is too thick.

This may be cut in half if less filling is needed.

 

[mattl]

Ciastke z Powidtamy

We use the prune filling for these cookies, a Christmas staple for generations. Everyone loves them even the kids and people who marry into the family. Every one calls them "Uncle Mac's Cookies" after my dad who has made them since the 40's. This year I did the whole thing since he was not up to it.

1 Lb. Lard (And ONLY Lard!!!)
8 c. flour
3 eggs beaten
1 tsp. Salt
2 yeast cakes in 1/2 c. warm water
2 tsp. Vanilla
1/2 c. Sour Cream

Mix flour, salt and lard like pie
Add dissolved yeast and mix
Add sour cream, eggs and vanilla, mix well
Let rise 2 hours
Roll out on powdered sugar 1/8-1/4 thick, cut into diamonds. (easiest way is to cut straight vertically through the dough to form strips about 1" wide, then cut diagonal lines to form long diamonds, I like them small, my cousins make them bigger...)
Place a dab of prune or apricot filling in the center, fold the points across each other.

Bake at 375 for 15 minutes, watch they burn easily!

 

[nurdlinger]

Paczki POONCH-key

In my Catholic grade school, in a Polish neighborhood, every Paczki Day (we never said "Mardi Gras" or "Fat Tuesday") some clown or two would go around yelling "punch-key" accompanied by a shot to the upper arm. Like what you are probably familiar with as "slug bug".