Copyright © 2014 Poland on a Plate  

What’s for Lunch?
by Gale Gand, Tru and Spritz Burger

Krakus® Recipes


Mustard Glazed Pork    Serves 4



2 Tbsp. coarse grain mustard

1 Tbsp. soy sauce

1 Tbsp. extra virgin olive oil

Zest of ½ an orange

1 cloves garlic, chopped

½ tsp. thyme

1/8th tsp. ginger powder

1/8 tsp. fresh ground black pepper

1 pork tenderloin, about 1 pound


Place all the marinade ingredients in a resealable bag, seal it, and massage them to combine well. Open the bag and place the tenderloin inside, then squeeze all the air out and seal it and massage it again, working the marinade into the pork. Refrigerate till ready to roast, at least 3 hours and up 2 two days in advance.

To roast the pork tenderloin, preheat the oven to 400 F. Remove it from the bag of marinade (discard the marinade and its bag) and place in a small roasting pan. Roast in the oven to desired doneness or for about 20 - 25 minutes with an internal temperature of 140 (at the thickest part) if you’re using a thermometer. Remove from the oven and let rest 10 minutes before slicing into ¼ inch thick slices. Serve beside a spoonful of the spaetzle (recipe below).

Chive Spaetzle    Serves 4-6



3 eggs

½ - ¾ cup milk

2 cups flour

½ tsp. nutmeg

2 Tbsp. Dijon mustard

1 tsp. salt

1 tsp. snipped chives


Whisk the wet ingredients together. Add the remaining ingredients and whisk to combine. Boil a large pot of water. Force batter through a spaetzle maker or colander into the boiling water and cook 3 minutes till it rises to the top of the water and then a bit longer. Toss with butter and serve.

Roasted Beets and Carrots with Orange    Serves 4-6



8 medium red, golden, or striped beets

6 medium carrots

1/4 cup olive oil

Salt and pepper to taste

1/2 cup orange juice

1 Tbsp. chopped parsley


Heat the oven to 400 degrees. Place the beets in foil and gather up the foil to enclose them completely. Roast for 1 hour, until tender. Remove them from the oven and let them cool slightly, for about 5 minutes, then peel them by rubbing the skins off. Cut the beets up into big chunks.

While the beets are in the oven, cut the carrots into chunks, place them in a roasting pan, drizzle them with olive oil, and season with salt and pepper. Roast until tender, about 45 minutes. Pour the orange juice into the pan and continue roasting for another 15 minutes to reduce the liquid and glaze the carrots.

In a large bowl, gently combine the roasted carrots and beets, sprinkle with chopped parsley, and serve.

Chocolate Pudding in a Jar    Serves 4



2 ounces best-quality bittersweet chocolate, chopped

3 egg yolks

2 cups heavy cream

1/4 cup sugar

Pinch of salt


Combine the cream and salt in a saucepan and bring to a boil over medium-high heat.  As soon as it boils, remove from the heat and add the chopped chocolate, whisking until melted.  Put the saucepan back on the stove.

Whisk the yolks and sugar together in a medium bowl. A little at a time, add the hot chocolate mixture to the egg mixture, whisking all the time. Pour back into the saucepan and heat it over medium heat whisking slowly until it slightly thickens.  The mixture should be thick enough to smoothly coat the back of a wooden spoon.  Run your finger down the back of the spoon; when the edges do not blur, the mixture is ready. 

Divide pudding amongst 6 or 8 ounce (canning) jars. Tightly cover each jar with plastic wrap or a lid.  Refrigerate at least 4 hours or until ready to serve. Keep chilled for up to 5 days. If taking them on a picnic, bring a can of whipped cream packed with an ice pack, and top each serving with a rosette of whipped cream.


Coming soon to Public Television