Copyright © 2014 Poland on a Plate  

Duo of Savory & Sweet Crepes “Naleśniki”   Makes 4 crepes each

         

Ingredients

2 Eggs

½ cup 2% milk

¼ cup sparkling water

½ cup all-purpose flour

8 slices Krakus® Original Polish Ham

½ cup shredded Gruyère or Swiss cheese

Unsalted butter

Salt

Chives (optional)

Preparation

Combine eggs, milk, sparkling water, 1 tbsp melted butter, flour and a pinch of salt to blender. Blend for about ten seconds. Allow batter to rest for a minimum of 1 hour. (Batter can be made up to 48 hours in advance).

Heat a sauté (or crêpe) pan over medium heat. Melt 1/2 Tbsp. butter in pan, or use a spray oil to evenly coat the surface. Pour 1 ladle of batter directly into the center of the pan and swirl to coat bottom. Cook crêpes for about 30 seconds on the first side, or until the edges start to come away from the pan and crisp up slightly. Flip.

Add two slices of ham on top of the crepe, and top with a handful of shredded cheese. Cover the pan with a lid and cook for another 30 seconds, or until cheese has melted.

Remove crepe to awaiting plate, folding it over in half as it slides out of the pan.  Garnish with freshly chopped chives (optional).

Krakus Ham & Cheese Crepes

         

Preparation

Combine eggs, milk, sparkling water, 1 tbsp melted butter, flour and a pinch of salt to blender. Blend for about ten seconds. Allow batter to rest for a minimum of 1 hour. (Batter can be made up to 48 hours in advance).

Heat a sauté (or crêpe) pan over medium heat. Melt 1/2 Tbsp. butter in pan, or use a spray oil to evenly coat the surface. Pour 1 ladle of batter directly into the center of the pan and swirl to coat bottom. Cook crêpes for about 30 seconds on the first side, or until the edges start to come away from the pan and crisp up slightly. Flip. Cook for another 10-15 seconds and remove to a waiting dish.

Cover half the crepe with whipped cream topping. Arrange the strawberry halves so that they line up along the edge of the same half covered in whipped cream. Fold the other edge of the crepe over so that it’s almost folded in half, but doesn’t cover up the strawberries along the border. Garnish with powdered sugar (optional).

Strawberries & Cream Crepes

         

Host Basia Brown

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Lobster Pierogi    Makes 12 pierogi

         

Ingredients

4-6 oz. boiled lobster tail, cut into 12 pieces

1 leek, greens only, sliced

5 Tbsp. mascarpone cheese

1/4 cup sour cream

Dill springs

Salt and pepper

Pierogi dough (recipe below)

Preparation

Blanch leek greens in water. Place leek in boiling water, let boil for one minute. Remove leeks and place in blender, saving and setting aside the boiled water. Add a few tablespoons of boiled water into blender and purée mixture for five minutes to break down the leek fibers. Strain the sauce and keep warm. Cut pierogi dough into circles using the rim of a water glass. Stuff dough with 1⁄2 tablespoon of mascarpone cheese, one piece of lobster, and one sprig of dill. Season with salt and pepper. Pinch the pierogi closed (wet edges with water if needed). Drop pierogi into boiling water and cook for five minutes or until they float to top of pot. Serve pierogi over leek sauce with sour cream drizzled on top and sprigs of dill to garnish.

Polish Ham and Cheese Pierogi    Makes 12 pierogi

         

Ingredients

1/4 lb. Krakus® Polish deli ham, roughly chopped

1 scallion, thinly sliced

5 Tbsp. sheep’s milk cheese, finely shredded

Whole grain or Dijon mustard

Pierogi dough (recipe below)

Preparation

Combine ham, scallion and sheep’s milk cheese. Cut pierogi dough into circles using  rim of a water glass. Stuff dough with 1 tablespoon of ham mixture. Pinch the pierogi closed (wet edges with water if needed). Drop pierogi into boiling water and cook for five minutes or until they float to top of pot. Serve pierogi with mustard for dipping.

Sweet Cheese and Blueberry Pierogi    Makes 12 pierogi

         

Ingredients

1 cup blueberries

1/4 cup plus 1 tablespoon granulated sugar

1 1/2 tablespoons cornstarch

1/2 tablespoon lemon juice

1/2 cup prepared lemon curd

3 tablespoons softened cream cheese

Whipped cream (optional)

Pierogi dough (recipe below)

Preparation

Place blueberries, sugar, cornstarch and lemon juice into a medium bowl, mixing to combine. Transfer to a medium saucepan over medium low heat. Stir and cook for 5 minutes, until bubbly. Remove from heat and strain, reserving sauce and blueberries separately. Place lemon curd and cream cheese into a small bowl, mixing until smooth and well combined. Cut pierogi dough into circles using the rim of a water glass. Stuff dough with 1⁄2 tablespoon of lemon curb and cream cheese mixture, plus some blueberries (three should fit). Pinch the pierogi closed (wet edges with water if needed). Drop pierogi into boiling water and cook for five minutes or until they float to top of pot. Serve pierogi topped with reserved blueberry sauce and whipped cream, if desired.

Pierogi Dough   Makes 2 dozen pierogi

         

Ingredients

1 1/2 cups flour

1 egg

1/4 - 1/3 cup water

1/4 tsp. salt

Preparation

Place flour on a pastry board or directly on counter top, add salt. Make a “well” in the center of the flour, and crack egg into center of the well. Start kneading the dough, slowly pulling the flour towards the center while adding water in small portions, paying attention so as not to miss the moment when the dough reaches the perfect consistency. The dough should not stick to hands when ready. Once the dough is ready, split into two equal parts. Set aside one part and cover with foil; flour the cutting board or counter top and start rolling out the other half until it is about 2-3 millimeters thick. To make rolling out the dough easier, keep turning the dough over, sprinkling it with flour. When the dough is thin enough, cut circles out of it using the rim of a water glass – these circles will be folded in half and filled. Once the first portion of the dough is cut out and used up, repeat rolling and cutting process with the remaining dough previously set aside.

Ingredients

3 russet potatoes, peeled and grated

½ yellow onion, peeled and grated

2 tablespoons flour

1 egg

Unsalted butter

Salt and pepper

Sour cream (optional)


Preparation

Peel the skin and outer layer from the onion; cut in half. Using a box grater, grate the onion against the largest size holes. Squeeze the excess water from the onion; set aside.

Peel the potatoes and follow the same procedure as you did with the onion. Grate the potatoes against the largest size holes of your box grater. Wring the extra moisture from the potato shreds by wrapping them in paper towel and squeezing. Add to bowl with grated onion; stir to combine. Fully incorporate 1 egg and 2 Tbsp. flour. Season with salt and pepper.

Heat a large saute pan over medium-high heat. Melt 1 Tbsp. unsalted butter. Use an ice cream scoop for even portioning and dollop three spoonfuls onto pan. Use a fork to flatten out the potato mounds into pancakes.

Cook the potatoes for a few minutes on each side until evenly browned. Remove pancakes to paper towel to drain; repeat Step 3 (i.e., add another pat of butter and portion three more pancakes). This recipe should make 6 pancakes, but you may need to repeat another time if you have made yours smaller. Serve with sour cream (optional).

Mini Potato Pancakes  Makes 6 pancakes



         

Polish Pigs in a Blanket    Makes 16


         

Ingredients

1 tube Pillsbury crescent dough

Polish sausage (1-2 links)

Optional: serve with mustard dipping sauce


Preparation

Preheat oven to 375 degrees.

Slice link of Polish sausage in half lengthwise, and cut each length into two inch pieces.

Cut each triangle of crescent dough into two (lengthwise); wrap one piece of dough around each sausage piece.

Bake on a greased cookie sheet for 12-15 minutes, or until crescents are golden brown.

Sandwich on a Stick            

Ingredients

Krakus® Polish Honey Ham

Whole wheat bread (cubed or shaped)

Cheese (cut in fun shapes with vegetable cutters)

Lettuce leaves

Cherry tomatoes

Cucumbers

Red, green or yellow peppers

Light mayonnaise or Ranch dressing (for dipping)

Skewers or Popsicle sticks

Preparation

Simply alternate ingredients onto skewers. (Have your kids pick their favorite veggies!) Serve with light mayo or ranch dressing on the side for dipping.

Mac & Cheese in Polish Ham Cups   Makes 6 cups


         

Ingredients

6 slices (¼ lb.) Krakus® Reduced Sodium Ham

½ lb. elbow or small shell macaroni

1 cup heavy cream

1 cup milk

2 cups grated Cheddar

1/2 teaspoon cayenne pepper

1/4 teaspoon grated nutmeg

Salt and pepper

Spray oil

Chives (optional)

Preparation

Preheat oven to 350 degrees F.  Cook pasta to al dente, according to package directions.

In a saucepan, bring heavy cream, milk, cheese, and seasonings to a boil, then stir and simmer until cheese is melted. Toss with cooked pasta.

Spray a muffin pan with cooking spray. Fit one slice of ham in each chamber.

Evenly distribute macaroni and cheese between chambers, approximately 2 Tbsp. in each.

Combine the melted butter and breadcrumbs. Top the macaroni with the breadcrumbs.

Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Garnish with chives (optional).

Breadcrumb Topping:

3 tablespoons melted butter

1 cup panko bread crumbs

“Zapiekanka” (Polish Pizza)   Serves 4


         

Ingredients

1 French baguette, cut in half and then cut in half horizontally to yield 4 pieces

8 slices (¼ lb.) Krakus® Original Polish Ham

4 oz. mushrooms, thinly sliced

4 oz. Asiago cheese, freshly grated

Ketchup

Salt and Pepper

Unsalted butter

Preparation

Add 1 Tbsp. unsalted butter to a pan over medium-high heat. Add sliced mushrooms to pan; season with salt and freshly ground black pepper. Saute  mushrooms for 3-5 minutes or until they have softened and slightly browned. Remove pan from heat.

Layer 2 slices of Krakus ham on each baguette, folding each slice to create a beautiful presentation.

Top ham on each baguette with approximately 2 Tbsp. of the sautéed mushrooms.

Spread an even layer of shredded asiago cheese over ham and mushrooms.

Arrange the baguettes on a baking sheet, and place under the broiler for about 5-7 minutes.
Check after 5 minutes to ensure they don’t burn. Remove from oven.

Squeeze ketchup over the zapiekanki in a back-and-forth motion.

Ingredients

6 slices Krakus® Honey Ham, thinly sliced

½ cup Gouda cheese, shredded

2 eggs

¼  cup 2% milk

1 Tbsp. chives, thinly sliced

¼ teaspoon fresh thyme

Salt and pepper

Preparation

Preheat oven to 350 degrees F. Spray a muffin pan with cooking spray.

Fit one slice of ham in each chamber.

Evenly distribute shredded cheese between chambers, approximately 1 Tbsp. in each.

Whisk eggs in a bowl and combine with milk, chives and thyme. Pour egg mixture into each chamber of the muffin pan, so that mixture comes up 3/4 of the way.

Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. (Note: If the top starts to brown too quickly, tent with aluminum foil.

Remove from oven and cool for 10 minutes before serving. Garnish with chives (optional).

Mini Quiche in Polish Ham Cups   Makes 6 quiches


         

Ingredients

2 Eggs

½ cup 2% milk

¼ cup sparkling water

½ cup all-purpose flour

Whipped cream

Fresh Strawberries, sliced in half (approx. 1/2 pint)

Unsalted butter

Salt

Powdered sugar (optional)

Preparation

Heat a large cast-iron griddle or panini press. Add ham slices to the griddle and cook over moderate heat, turning once,
until browned in spots, about 1 min. Transfer ham to a plate.

Generously butter the cut sides of each baguette and toast on the griddle over moderate heat until lightly browned, 1 to 2 min. Transfer baguettes to a work surface and generously brush the cut sides with mustard. Layer the ham, pork, cheese and pickles on the baguette and close the sandwiches.

Generously brush outside sandwiches with butter and set them on the griddle or press; if using a griddle, top the sandwiches with a large baking sheet and weigh down with heavy cans or a cast-iron skillet. Cook sandwiches over moderate heat until they’re browned and crisp on the outside and the cheese is melted, 3 min. per side on a griddle or 3 minutes total in a press. Cut in half and serve immediately.



Marinade for about 3½-4 lbs. boneless pork shoulder

2 qt.  Tyskie Beer

¾ cup extra-virgin olive oil

¾ cup fresh orange juice

½ cup fresh lime juice

8 garlic cloves, minced

1 Tbsp. mice oregano

3-5 bay leaves

5-8 allspice

Combine all the spices in a mill. Add liquids and simmer until combined. Lower heat to medium and cook for about 10 min.

Polish-Cubano Sandwich    Makes 6 sandwiches

         

5 cloves

1 rosemary sprig

1 Tbsp. finely grated orange zest

1 Tbsp. whole mustard

5 cloves

1.5 cups of salt

1 tsp. nutmeg

Kosher salt and pepper

Ingredients
6 oz. thinly sliced Krakus® ham
Softened Polish butter for brushing
6 six-inch-long soft baguettes or hero rolls split lengthwise
Polish yellow mustard, for brushing
¾ lb. thinly sliced marinated Pork Shoulder (recipe below), or store-bought roast pork
½ lb. thinly sliced Krolewski swiss cheese
3 half-sour Krakus® Polish dill pickles, thinly sliced lengthwise

Preparation

Mix ground beef, shallots, parsley and cumin in a large bowl. Form 4 balls (about 8 oz. each.) Press Gouda cheese and cubed ham into the center of each ball and cover with meat.

Form patties, about 1/2 inch thick. Season with salt and pepper.  Grill burgers to desired doneness. Top with lettuce, tomatoes and onions. Toast bun and spread aioli on both sides. 

Pickle aioli: Combine chopped pickles, mayo and ketchup in bowl.

Garnish options

Lettuce or arugula
Sliced tomatoes
Sliced red onions
Pickle Aioli 

Smoked Gouda & Ham-Stuffed Burgers by Art Wnorowski, Lokal restaurant

         

Ingredients
2 lb. ground beef (80/20)
¼ cup shredded smoked Gouda cheese
3 oz. Krakus Polish ham, cubed
1 shallot, chopped
¼ cup fresh parsley, chopped
1 tsp. cumin
4 hamburger buns
Salt, pepper to taste

2 pickles, chopped
½ cup mayo
¼ cup ketchup

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