Ladies Feast Menu 2011 - Polish Inspired

On September 24th 2011 I cooked an Polish inspired feast of 9 courses. (With lots of help from my mom, best friend and a bunch of my brothers and sister of the Confederation). Here are some of the recipes:

 

First Remove

Pickled Radishes

3 lbs radishes sliced evenly on a mandolin

5 cups apple cider vinegar

2 cups sugar

1 tsp whole cloves

3 cloves garlic 

Place all ingredients in a large container and refrigerate over night. Can in a water bath for 10 minutes. 

Hot Pickles

5 lbs pickling cucumbers sliced length wise

10 hot banana peppers

6 cups vinegar (cider)

1 package ball dill pickleing spice

4 cloves garlic

3 tbs whole mustard seed

1/2 cup sugar

Place all ingredients in a large container and refrigerate over night. Can in a water bath for 10 minutes.

Dilly Pickles

5 lbs pickling cucumbers sliced length wise

3 tbs dried dill

6 cups vinegar (cider)

1 package ball dill pickleing spice

4 cloves garlic

3 tbs whole mustard seed

1/2 cup sugar

Place all ingredients in a large container and refrigerate over night. Can in a water bath for 10 minutes. 

Pickled Beet Eggs

3 dozen hard boiled eggs

3 cups cider vinegar

3 cups white vinegar

2 cans red beets with liquid

4 cloves garlic, sliced thin

Shell the eggs, then add eggs and all other ingredients to a large container with lid. Refrigerate for at least 3 days. Serve. 

Horseradish Butter

4 cups Salted Butter (1/3 cup)
1 cups freshly grated horseradish (1 tablespoons)
1/2 cup + 1 tablespoon + 1 teaspoon lemon juice (2 teaspoons)

Add all ingredients...mix and refrigerate until used (awesome on baked potatoes)

Dill Butter

4 cups Salted Butter (1/3cup)
2 1/2 cups fresh chopped dill (2 tablespoons)

20 pinch pepper to taste 

Add all ingredients...mix and refrigerate until used

Vegetable Barley Soup

vegetable broth (10 cup)
  water (2 cup)
  barley (1 cup)
carrots (2 )
potato (2 )
celery (1 )

1 tbs Italian seasoning

3 tsp salt

Horseradish 2 tbs
green beans (.5 cup)
parsley (1 tablespoons)
garlic (1 tablespoons) Broccoli 3 cups

Reserve the barley,  Add the vegetable broth, cubed potatoes, chopped carrots, green beans, broccoli, garlic and parsley.  Add all spices and bring to a boil. Reduce heat, add barley and simmer for 15-20 minutes or until barley is tender.

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Second Course:

 Braised Rabbit with Apples

Brine:
red wine vinegar, 1/2 gallon
water 1/2 gallon
horseradish  1/2 cup
marjorum, 1 tbs
garlic cloves  6 whole

Dish:

4 whole rabbits
6 lbs apples, pealed, cored and sliced thick
3 cups flour
3 onions sliced
3 tbs onion powder
3 tbs garlic powder
2 tsp black pepper
1 lb butter
vinegar 1/4 cup


Put rabbits and brine ingredients into a large pot and let brine 3-4 hours.  in a large bowl add garlic, onion, pepper, salt to taste and flour.  Heat a large pan  and melt 3/4 lb of butter in pan, when butter begins to brown place rabbit into pan and brown on all sides, Place browned rabbit into a baking dish, place one pat of butter inside each bunny, Cover with apples and onions. Add 1/4 inch of water and vinegar to the bottom of the pan, cover with aluminum foil, and place in over preheated to 250. for one hour. Check periodically to make sure there is still liquid on the bottom of pan add more if needed. After one hour turn heat to 350 for 15 minutes. Remove from heat and allow to rest. Serve.

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Mizeria

10 sliced cucumber
10 pinches salt
10 pinches pepper
3/4 cup + 1 tablespoon + 1 teaspoon sugar
1/4 cup + 1 1/4 teaspoons lemon juice
1/2 cup + 2 3/4 teaspoons chopped dill

Chicken Bullion 2 tbs
6 2/3 cups sour cream

Slice the cucumber thinly with a mandolin, in a bowl mix all other ingredients and pour over  cucumbers. Mix and serve cold. 

Barley and Potato dumplings

5 pounds potato, peeled and grated
2 cups barley (uncooked)
2 cups flour
4 pounds bacon ends, diced

Salt, parley 1tbs each

garlic powder 1bs

3 eggs

 Place barley into hot water and let sit for 30-40 minutes until softened.  Shred all potatoes and press between two towels until dry. Press the barley in the same way until it is also dry. Reserve the bacon. Place all other ingredients into a large bowl and mix.  Roll into 1" balls and place on baking trays.  Bake for 10 minutes at 350 or until golden brown.  Cook bacon until crispy. Toss the dumplings into the bacon and grease, serve. 

Alternate method

Make dumpling mix as directed. Bring a large pot up to a gentile boil. Add 3 tbs of salt to water. Place dumplings in batches into boiling water for 20 minutes. Remove from water and toss into bacon as previously directed.

We also made a Walnut apple roll, stuffed cabbage and a full lunch and breakfast menu :) it was a great day for cooking. Next up...a full on grilled feast