Monday, July 27, 2009

Another Great Rusyn Dish - Rusyn Cheregi

Rusyn Cheregi (Rusyn donuts)
  • 2 cups Half & Half
  • ½ cup butter
  • 1 TBS salt
  • 3 ½ tsp dry yeast
  • ¾ cup sugar
  • 4 eggs
  • 6 cups flour

Heat ONLY one half of the "half& half", add butter, sugar and salt. When butter is melted, remove from heat and cool mixture.

Place yeast in a separate large mixing bowl with the rest of the half/half and mix.. To this add the eggs and mix. Add the earlier mixture you heated and mix. Then add flour and mix.

Cover bowl with a cloth and let dough rise until it has doubled in size (about 3 hours)

Take large handfuls of dough out and knead. Then put flour on a board , place dough on board and roll with rolling pin as thinly as possible. Cut the dough into 2 inch squares. Place a small cut in the middle of each square. Take the end of the dough and pull it through the cut completely to form a long cookie.

Heat any type if oil you choose in a non stick pan. When oil is hot, place cookies in to fry. They will puff up and FRY VERY QUICKLY. As soon as they start to turn brown, turn them over . The second side will only need to fry for a few seconds.

Remove from oil and place on paper towels Dust with powdered sugar or sugar and cinnamon.

Great with coffee! ENJOY!

Another Great Rusyn Dish - Palachinke

Rusyn Palachinke
5 eggs
1/2 cup of sugar
1 teaspoon salt
3 cups milk
2 cups flour
1 teaspoon vanilla
Vegetable oil, as needed

  • Mix eggs and sugar and beat until frothy. Add salt, vanilla and 1 1/2 cups of milk. Slowly whisk in flour so batter remains smooth. Add the rest of the milk and beat with a mixer.

  • Place about 2 teaspoons of vegetable oil in a no-stick frying pan and heat until oil is very hot. Drain off a little of the oil, then pour enough batter in to coat bottom of pan. Cover with lid for about 15 seconds or until sides are nearly dry but center is still moist.

  • Flip palachinka over into another pan or use spatula to flip over in same pan. Let cook, uncovered, for about 15 seconds. Flip onto plate covered with paper towel to absorb extra oil. Add about 1 teaspoon of oil to pan after every 3 or 4 palachinke. Make sure you let the oil get hot for about 1 minute.

  • While crepes are still warm but not hot, smear filling in a thin layer over one complete side of the palachinka, then roll so filling is on inside. Can serve warm or cold. Makes about 25 palachinke.

  • Fillings - Use any or all of the following:
    Apricot paste, not jam or preserves
    Lekvar (prune butter)
    Cheese - Mix 2 pounds ricotta cheese with 1/2 cup sugar and 1 tablespoon vanilla

  • Another version: Place 2 teaspoons of warm clover honey on the center of a plate. Instead of rolling, fold palachinke in quarters and place with point into the honey.

    Serve warm, and ENJOY!