Recipes of Czech Heritage

Recipes of Czech Heritage

Feb 01, 2019

Whether you have a sweet tooth or a craving for something savory, you can find some outstanding examples from the Czech tradition. Thanks to our members for submitting recipes from Czech heritage for this special issue of the Fraternal Herald.

Vdolky (sweet rolls)
Joan Krikava | No. 44, Hayward, MN

1 C warm water
1 T active dry yeast
1 C buttermilk, warm
7 C flour
¼ C butter, room temperature
1 T salt
cornmeal for coating

Mix all ingredients except cornmeal in large bowl. Knead to form a smooth dough. Let rise in covered bowl for 1-2 hours until puffy. Turn dough onto floured work surface. Let rest a few minutes. Take half the dough and roll to ½" thick. Cut into 3" rounds. Re-roll scraps to make additional rounds. Repeat with remaining dough. Place rounds on cornmeal sprinkled baking sheets. Sprinkle with cornmeal. Cover and let rise 45-60 minutes. Transfer rounds to large griddle heated to 350º. Cook vdolky for 10 minutes on each side. Remove from griddle and cool on rack. Makes 2 dozen. These freeze well.

Walnut Cookies
Joan Krikava | No. 44, Hayward, MN

½ C soft butter
⅓ C brown sugar
¼ tsp salt
1 tsp vanilla
1 C flour
2 T cornstarch
½ C finely chopped walnuts

Filling:
¼ C heavy cream
½ C semisweet chocolate chips,
melted

In a bowl, beat butter, sugar, salt, and vanilla until fluffy. Stir in flour, cornstarch, and walnuts. Wrap and chill for 30 minutes. Press 1 tsp dough into each walnut cookie mold. Place on baking sheet. Bake at 375º for 10 minutes until lightly browned. Cool 5 minutes, then pop out of the mold. When cookies are cool, spread with small amount of filling and put 2 walnut mold halves together. It will look like a walnut when complete.

Bromboraky Placky (potato pancakes)
Joan Krikava | No. 44, Hayward, MN

4 large russet or yellow potatoes,
peeled and grated
1-2 eggs, beaten
5 cloves garlic, finely chopped
2 T flour
salt and pepper
oil for frying

Toss grated potatoes with flour. Mix in egg, garlic, salt, and pepper. Place about ½ C potato into hot oil and flatten in frying pan or skillet. Fry until golden. Remove from oil and drain on paper towel. Makes about 8 pancakes.

Karbanatky (Czech fried meat patties)
Joan Krikava | No. 44, Hayward, MN

1 lb lean ground meat
1 lb ground pork
1 finely chopped onion
½ tsp garlic powder
½ tsp salt
2 eggs
½ C milk
6 strips bacon, finely chopped
1 C grated zucchini or grated
carrots (optional)
1 C bread crumbs

Mix all ingredients except bread crumbs together. Shape into patties (makes about 12). Dip each patty in bread crumbs. Fry in vegetable oil until browned and meat is cooked through (about 5 minutes on each side).

spanish patcky (Spanish birds)
Marie and Alton Krikava | No. 44, Hayward, MN

6 slices beef, top round, sliced thin,
about 4x6" pieces
salt and pepper to taste
brown mustard to taste
½ C dill pickle, chopped coarsely
½ C onion, chopped coarsely
3 slices of bacon, diced
oil for cooking
½ C flour
sour cream (optional)

Gently pound beef slices until about ¼" thick. Season with salt and pepper. Thinly spread brown mustard on each piece. Mix together bacon, pickle, and onion, and sprinkle mixture on top of each slice of meat. Roll up slices and secure with toothpicks or thread. Heat oil in skillet. Brown each patcky on all sides. Add 1-2 C water and simmer until tender (about 90 minutes). Remove meat from pan. For gravy, combine flour with water and add to meat juices. Boil to thicken. Add sour cream to taste. Serve with boiled potatoes or noodles.

Segedinsky Gulas (pork goulash)
Mike and Martha Krikava | No. 44, Hayward, MN

2 onions, thinly sliced
fat for frying
2 lbs pork, cut into bite size pieces
salt and pepper to taste
1-2 T paprika
sauerkraut to taste

Fry onions in fat. Add pork into fat fry. Add salt and pepper to taste. Add 1 C water. Add paprika. Cover and cook meat until tender, about 90 minutes in skillet. Add sauerkraut to taste. Serve with dumplings or boiled potatoes.

Svickova (Czech roast beef)
Mike and Martha Krikava | No. 44, Hayward, MN

2 lbs roast beef
3 C water
3 T vinegar
4 peppercorns
1 bay leaf
1 tsp salt
4 carrots, sliced
4 stalks celery, sliced
½ C chopped parsley
½ lb bacon, sliced fine
½ - 1 C sour cream

Create a marinade of 3 C water, vinegar, peppercorns, bay leaf, and salt. Marinate beef in mixture for one day. The next day, in large stew pot, fry bacon lightly. Take beef out of marinade and fry with the bacon. Add the vegetables and continue cooking. Add the marinade (without the bay leaf or peppercorn). Cover and cook until meat is tender, about 2 hours in stew pot. Remove meat. Puree vegetables and liquid, add water if too thick. Add sour cream. Salt to taste. Slice the roast beef. Can be served with gravy. Best served with dumplings or boiled potatoes.

Ham Stir Fry
Laureen Paider | No. 108, Denmark, WI

1½ - 2 C cubed cooked ham
¾ C uncooked rice, made per package directions
1 C frozen peas
½ small onion, chopped
1 T olive oil
2 - 3 T soy sauce
1 C pineapple chunks (optional)

Sauté onion in olive oil in large pan. Add chopped ham and peas, heat until peas are done. Stir in cooked rice and heat through. Add in soy sauce to taste. Add pineapple if desired. This dish is great reheated, add a little water or butter to moisten if needed.

Kysele Zeli (sweet and sour red cabbage)
Joan Krikava | No. 44, Hayward, MN

8 strips bacon, sliced
1 chopped onion
1 medium head red cabbage, thinly sliced
2 apples, peeled and chopped
½ C sugar
¼ C water
¼ tsp salt

Fry sliced bacon until browned. Remove the reserve bacon, and fry the onion in bacon fat. Add cabbage, apples, sugar, vinegar, water, and salt. Cover and simmer about 1 hour. Return the bacon to the cabbage. This tastes best if made the day before and reheated. It freezes well. Serve with roast pork or karbanatky.

Babi's World Famous Kolache
In Memory of Marie Krikava | No. 44, Hayward, MN

Marie won awards for her kolache. The recipe has been used for over 40 years at festivals and bake sales.

1½ C lukewarm milk
½ C sugar
1 tsp salt
2 eggs
½ C oil or shortening
6 or 7 C flour
2 envelopes active dry yeast, dissolved
oil for brushing baked kolache

In a large mixing bowl, stir together milk, sugar, salt, eggs, oil or shortening, and half the flour. Mix until smooth. Add the dissolved yeast and enough of the remaining flour to make a dough that handles easily, but not too much, just enough to get past the sticky stage. Turn dough out onto floured pastry cloth and knead until smooth, about 5 to 10 minutes.

Place in greased bowl, turning once to bring greased side up. Cover with cloth, let rise in warm place (80-85) until double, about 1 to 1½ hours. Punch down dough, pull off a small portion of dough the size of a walnut. Shape into balls. Place balls on greased cookie sheet, 9 or 12 to a sheet. If kitchen is warm, balls will be almost light enough to fill by the time the first batch (24 or 25) is rolled.

Working with 2-3 balls at a time, used two fingers of both hands to flatten the center of each ball of dough, leaving a rim around about ½" wide. After shaping, fill the center of each round with filling (see options below for ideas). Let rise about 15 minutes.

Bake at 400º about 10 minutes. Watch carefully. They should be light golden color when done. Remove from oven and brush with oil. Makes about 50 4" kolache. Freezes well.

Prune Filling

12 oz pitted prunes
¼ - ½ C sugar
apple butter

Place prunes in sauce pan, add just enough water to cover and bring to boil. Cover and remove from heat. Let stand 30 minutes. Put prunes through a food grinder and sweeten with sugar and water. Add some apple butter with the prune. Freezes well.

Tvaroh (cheese) Filling

16 oz cottage cheese
2 egg yolks
8 oz cream cheese, softened
1 C sugar
1 T flour
vanilla
raisins (optional)

Put cheese curds, yolks, cream cheese, sugar, flour, and vanilla in blender. Mix well. Add raisins.



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Category: Kitchen Talk

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