Copyright © 2014 Poland on a Plate  

by Agnieszka Janowska & Damian Piekarczyk

Krakus® Recipes


Polish Cheese Basket with Wild Mushrooms  Serves 4



8 oz. Oscypek cheese, grated

16 oz. wild mushrooms

4 slices of bacon

4 garlic cloves, chopped

6 Tbsp. of butter

4 cups fresh kale


Salt and pepper to taste


1. Heat pan with a little oil. Spread 2 oz. Oscypek or comparable Polish cheese in an even layered circle. 
    Melt and lightly fry on both sides until golden.

2. Transfer over an inverted cup used to form a basket. Allow to cool and harden. Repeat for additional baskets.

3. Fry bacon until slightly crispy. Add mushrooms, finely chopped garlic and butter, sauté for 3-4 minutes.
    Season with salt and pepper to taste.

4. Add kale toss with other ingredients.  Don’t overcook kale. Take off heat immediately.

5. Fill cooled cheese cup with mushroom filling.

Horseradish Soup with Polish Ham    Serves 4



1 cup shallots, small dice

3 Tbsp. unsalted butter

1/3 cup dry white wine

3 cups broth

3 Tbsp. horseradish from the jar
   (2 Tbsp. if freshly grated)

1 cup cream

Freshly grated nutmeg

2 Tbsp. fresh chives


1. Melt 2 Tbsp. butter and cook the shallots until translucent. Add the wine and broth; bring to a boil.

2. Add the fresh (or jarred) horseradish to the simmering soup. Lower the heat; stir to combine.

3. Add the remaining butter and season to taste with salt, pepper and nutmeg. Mix in the apple, ham and chives;
    continue to cook on low heat until ham is warmed through. Add cream.

4. Garnish with parsley and fresh thyme (optional).

Bacon Wrapped Pork Tenderloin with Thyme   Serves 4



1½ lb. pork tenderloin

8 slices bacon

1 lb. cooked and quartered baby beets

20 spears blanched green asparagus

4 oz. shallots

12 pearl onions

64 oz. chicken stock


Prepare pork tenderloin by removing any silver membrane or fat. Season lightly with salt and pepper. Lay out three pieces of bacon. Sprinkle with fresh thyme leaves.  Wrap tenderloin in bacon to cover completely.  Place wrapped tenderloin in the prepared hot pan with a little oil. Fry on each side until golden. Cook tenderloin 10 minutes longer in a preheated 425 oven.

Sauté chopped shallots in 3 Tbls. of butter. Add blanched chanterelle mushrooms.  Add 32 oz. of broth. Reduce to about half. Add heavy whipping cream, season with salt and pepper to taste. Simmer on low to reduce sauce to desired consistency.

Toast buckwheat gently in a saucepan with a teaspoon of oil. Add 32 oz. broth.

1 large apple, cut into small pieces

2 cups Polish ham, cubed

Parsley and thyme for garnish

Salt and pepper

1 lb. fresh chanterelle mushrooms

2 cups heavy whipping cream

4 cups buckwheat

2 Tbsp. chopped parsley


fresh thyme

salt and pepper to season


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