Slovak Sauerkraut Balls
Categofries: Vegetable, Slovak, Slavic, Ethnic, Euro, Appeteizer, Side dish
Yield: 1 batch

1 ea 2-lb sauerkraut bag drained squeezed & chopped
1 ea Garlic clove crushed
3 tb Butter
1/2 lb Ham cooked & minced
6 tbs All-purpose flour
3 ea Eggs
2 tbs Water
1/2 ts Worcestershire sauce
1 tb Parsley chopped
1/2 c  Beef stock
All-purpose flour as needed
Fine cracker crumbs as needed
Sunflower or corn oil as required

Mix 2 eggs with 2 tb cold water.
Saute onion & garlic in butter over low-heat for 5 mins.
Stir in ham & flour and cook until brown.
Combine sauerkraut, 1 egg, Worcestershire sauce, parsley & beef stock.
Add to skillet then cook on low-heat until mixture forms a thick paste.
Remove from heat then allow to cool.
Chill 3-8 hrs.
Heat oil to 375 deg-F.
Use a scoop to form 1" balls.
Roll balls in flour then dip in egg-water water.
Rolloll in cracker crumbs.
Allow sauerkraut balls dry for 10 mins. then deep fry browned.
DO NOT BURN...!!!
Drain on paper towels.
Serve warm with honey mustard or any other dip you wish.

*NOTE: Sauerkraut balls may be frozen after breading then fried from their frozen state.

ORIGIN: Dr. Lina Brzok, Bratislava-Slovakia, circa 2000

My favorite supermarket is over twenty miles away, so I don't get there often, but when I do, I always find something unexpected . Yesterday I snatched up a beautiful head of escarole, delighted to find this bitter green. Although it's a winter crop, it's hard to find, so grab it when you can. Although it looks similar to a head of lettuce, the leaves are quite tough and do best in soups, or sauteed or braised. You can read up on it here.

Ruskiy Shurok Maka - Russian Poppyseed Braid
Categories: Russian, Rus, Ethnic, Euro, Slavic, Bread, Dessert
Yield: 1 Braid

Dough:
1/2 c  Lukewarm water
4 ts Active dry yeast
1/4 c  Sugar
1/2 c  Milk
2 oz Unsalted butter
2 ea Egg yolks
1 ts Lemon zest
3/4 ts Salt
4 c  All-purpose flour
2 ea 11-oz cans poppyseed filling

Egg Wash:
1 ea Egg
1 ts Water

Glaze:
2 tb Milk
1 ts Light corn syrup
1 1/4 c  Confectioners' sugar

Beat eggwhite with water then set aside.
Combine 1/2 cup warm water, yeast and 1/4 cup sugar then set aside.
Scald milk to just below boiling point.
Stir in butter until melted then allow to cool slightly.
Add egg yolks & lemon zest then mix well.
Transfer to a large bowl then add yeast mixture.
Combine until well mixed.
Add flour & salt a little at a time to make a soft but sticky dough.
Knead on med-speed until a smooth, soft dough forms.
Cover then allow to rise until doubled in bulk.
Coat a 9"x5" loaf pan with butter.
Pre-heat oven to 325 deg-F.
Punch down dough then turn out onto a lightly floured surface.
Roll into a rectangle that measures about 10" x 20".
This dough should be about 1/4" thick.
Spread poppy seed filling over dough leaving a 1" border on each of shorter ends.
Brush shorter ends with egg wash.
Starting from shorter end you will roll dough into a tight log.
Press ends of rolled dogh to make a neat log about same ength of prepared pan.
Use a sharp knife to cut log of dough in 1/2 lengthwise.
Carefully twist thse 2 pieces of dough together then place into buttered pan.
Brush dough with egg wash then cover loosely with greased plastic wrap.
Allow to rise in a warm place for 75-90 mins. until doubled in bulk.
While this loaf is proofing make glaze by heating milk & corn syrup in a small pan until almost simmering.
Whisk in confectioners sugar until smooth.
If this is too thick simply add 1 ts of milk at a time until desired consistency is reached.
When dough has risen then brush again with egg wash.
Bake until well browned for 40-45 mins.
Remove from oven then brush hot loaf with glaze.
Allow braid cool in pan 10 mins. then unmold onto a wire rack.
Brush loaf with more glaze.
Allow to cool completely before serving or before wrapping for storage.

ORIGIN: Dr. Marina Burankova, Samara-Russia, circa 1998

These are my all-purpose sugar cookies, good for every holiday. The recipe comes from Martha Stewart's first book, Entertaining, and it is, like Martha, just perfect. The cookies below were rolled fairly thickly, so they are somewhat chewy, but if you roll them very thinly, they should be crispier - and a little more fragile.