Category Archives: Food

Nadyezhda’s (Надежда) Kulich (Paska)

This is a historic post that I will probably repost every year during one of the days leading up to Easter. Easter shares the rank with Christmas as my favorite holiday of the year. My winter favorite and my Spring favorite. Easter has more ‘dear to me’ food traditions. Our mom Nadyezhda (Nadia) passed these recipes to us with tweaks along the way. Nadia or Nadya (Надя, accent on first syllable) is the diminutive form of the full name Nadyezhda (Надежда), meaning “hope” and derived from Old Church Slavonic.
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Paska is a slightly sweet Easter yeast bread that is traditional in the Ukraine and Russia. My Russian relatives call this bread Kulich. My mother and relatives always made dozens of loaves in the cylindrical shape using coffee cans or large juice cans.

What many of you call Paska we call Kulich. This is my mom’s Russian Easter Bread Recipe that I quartered because the amount she would make is quite daunting for me. We have cut it in half in years past. What you need to know about my mom and recipes is that she ends up tweaking them from year to year so this recipe is for her Kulich from 2001. I have a 2009 and 2012 recipe, too. This one was easier to quarter. Here’s the link to the original. My dear mom passed away from this earth in September of 2013 so I cherish her tweaked recipes.

I will post her recipe every year about a week before Easter for inspiration. We like it fresh so many years we bake it on the day in between Good Friday and Easter. This is not a recipe that I would attempt on my own. In my mind it calls for company enjoying the process together, like this group of loved ones in 2016.

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It’s always good to pray over your dough!

Kulich

Ingredients:

  • 2 packets rapid rise yeast
    1/4 cup lukewarm water
    1/4 cup lukewarm milk
    1 teaspoon sugar
  • 4 egg yolks
    1 egg
    1-1/4 cups sugar
    3/4 cup butter
    1 cup whipping cream
    1 cup half and half
    1/2 ounce apricot brandy
    1-1/2 teaspoons powdered vanilla
    1 teaspoon salt
    Zest of half a lemon
    About 2-1/2 pounds of flour, sifted (about 7 cups)
    Vegetable oil to coat the rising dough
  • 6 to 7 one pound or two pound cans for baking. You can use loaf pans or large muffin tins if you don’t have the cans to bake them in

Method:

Add yeast to the lukewarm water and milk and sugar in a stainless steel bowl making sure the liquids are lukewarm. Let this mixture dissolve and sit.

Beat the egg yolks and egg together.
Cream the butter and sugar in the large bowl of a stand-up mixer.
Add the eggs to the butter and sugar mixture slowly mixing to combine and then beat to incorporate well.

Mix the half and half with the whipping cream and heat until lukewarm, not hot, and slowly incorporate into the creamed mixture.
Mix in the vanilla and brandy.
Add the yeast mixture and the salt and beat with a mixer.
Continue beating and add the lemon zest.
Continue beating and add the sifted flour about a cup at a time.
Once you cannot beat the dough any longer using the mixer, put the dough on a floured surface and start incorporating the remaining flour by kneading the dough.
The dough should be kneaded very well, approximately 10 minutes.
You should knead the dough until you can cut it with a knife and it is smooth without any holes.
Place the dough in a stainless steel bowl.

Take some oil and pour a little on the dough and spread it all over the dough making sure to turn the dough so it is coated evenly.
Cover with plastic wrap right on the dough and a dish towel on top of that.
Place in a warm place away from drafts to rise.

(My sister usually puts it into the oven that has been warmed slightly).

It is now time to prepare the coffee cans (1 lb. and 2 lb. cans are the best)

Cut circles the size of the bottom of the cans out of wax paper. You will need four circles per can. Make sure the cans are well greased. Put the 4 circles in the bottom of the cans.

Use a empty and clean coffee can like the ones above. If there is a label make sure to take it off. If the can has a lip at the top you’ll need to use a can opener to cut the lip off the can. I hope these pictures will make the process easier to understand.

After putting the circles in the bottoms of the cans, cut sheets of wax paper long enough to line the sides of the can and tall enough to be 2″ above the rim of the can. Use Crisco to seal the ends of the paper.

Back to the dough…

When the dough has doubled in size, punch it down and turn it over.
Let it rise a second time until it doubles in size. Punch it down again.
Now the dough is ready to put into the prepared cans.
You will take a portion of dough about 1/3 the size of the can. Knead it and form it into a smooth ball that you can easily drop into the can.

Let the dough rise again inside the can until it is at least double in size.

Bake in a 350 degree oven until golden brown on top.(approximately 30 minutes or more depending on your oven.)

Let them cool slightly in the cans. Remove them from the cans and then cool completely standing up. Some people cool them on their sides turning them often to keep their shape. We found this time that they cool just fine and keep their shape standing up so we didn’t bother with that step!

This recipe yielded 7 loaves.

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To go with this bread my mom always made a wonderful sweet cheese topping that is formed in a mold in different shapes.  I’m adding the recipe here.

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 Seernaya Paska

Ingredients:

18 – hard boiled eggs /
3 pounds Farmers cheese /a dry curd cheese like a dry cottage cheese can be substituted.
1 pint whipping cream /
3 cubes unsalted butter (12 oz.) /
3 cups sugar /

Press the Farmers cheese through a sieve. (This is the hardest part of the recipe) If you find a very small curd cheese you won’t have to do this to the cheese. I usually use a wooden spoon and press it through a wire strainer a little at a time. Separate the egg yolks from the whites. (You will not be using the whites).

Press the egg yolks through the sieve. Cream the sugar and butter together. Beat in the egg yolks. Beat in the cheese. Add whipping cream and mix well. You will place the mixture into a strainer lined with about 3 layers of cheesecloth. You will need enough cheesecloth to wrap up and over the top of the cheese. Place the cheese mixture into the cheese cloth lined strainer, or flower pot with holes in the bottom. Bring the ends of the cheese cloth up and tie the ends on top of the cheese in a knot. Place the sieve or flower pot into a larger bowl suspended with enough room for the cheese to drain without sitting in the drained liquid. Place a plate on top of the cheese an place a heavy rock, brick, or other weight on top of the plate. Refrigerate over night.

This recipe is enough to feed an army. If you don’t have to feed an army here’s a scaled down version :0)

If you just want a normal amount, cut the recipe in thirds. (6 cooked egg yolks, 1-lb. cheese, 2/3 cup whipping cream, 1 cube butter and 1 cup sugar.) Enjoy!

Farmers Cheese or Hoop Cheese can be hard to find. There are Russian-Ukrainian delis that sell a dry curd cottage type cheese that will work. If you can find a dry cottage cheese at the grocers that will work too.

I found a site online that sells the cheese that I use for this yummy spread.

The cheese spread in the flower pot in the refrigerator with the stone on top to help release as much liquid as possible.

We like to serve the kulich with the spread and strawberries.

When the Mennonite Girls Can Cook had a Paska demonstration at Lepp Market in Abbotsford I brought a completed Seernaya Paska, sweet cheese spread molded from home since it has to sit in the refrigerator having all the liquid pressed out for at least 24 hours. I plated it and showed one of the flower pots I use to mold the cheese and the heavy stone wrapped in plastic wrap to weight the cheese and force the liquid out. We used fresh viola blossoms to decorate it.

Because the class was all about Easter I have to explain what the X and B on my Russian Sweet Cheese Spread is all about. On Easter the greeting that we always express to one another is

Christos Voskress! Voistinu Voskress!

Христос Воскрес!

Воистину воскрес!

Christ is Risen!

Truly He is Risen!

So the X (the first letter of Christ in Russian) stands for Christ and the B (the first letter of risen in Russian) stands for Risen, Christ is Risen. This is what Easter is all about.

I made an error in the pronunciation of this dish in our first cookbook. It is called seernaya paska not seerney paska . I’ve always had a hard time with my Russian. I’ve found these plastic flower pots work well to mold the cheese. Make sure you add holes in the bottom of the pot so the liquid can escape easily.

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You do not need old coffee cans to make Kulich/Paska. This next photo shows individual sized portions using paper baking cups that were baked for our cooking class at Lepp Farm Market years ago.

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This blast from the past was probably our first Easter in Washington State, 1989.

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True Confessions: I have not attempted to make Kulich here in Colville. I have made Seernaya Paska to go with Kulich that I purchased at Kiev Market in Spokane. The market Kulich was only good for decorating the table. It does not compare to our mom’s recipe.

Are you preparing for Easter?

Eating in Budapest

On Saturday February 28th we walked from St. Stephen’s Basilica to the Jewish District looking for Mazel Tov. We had reservations for a meal at 4:30 but we wanted to see if they would slip us in at 1:30 instead since our dinner reservations at Retek Restaurant were for 7:30 on Saturday instead of Friday. (Did you follow that?)

The area had a lot of interesting murals.

We arrived tired and thirsty from our 1.6 k walk in the sunshine. They graciously changed our reservation and we joined the crowd of diners for our meal. We met someone from Costa Mesa, California who is studying abroad. That was fun.

 

Our meals were both delicious. Greg ordered the DIY Falafel Sandwich and I ordered the spicy lamb shank ragout, couscous with root vegetables, raisins and red onion chutney.

We had another long walk (1.6k) ahead of us to get back to our hotel. We were entertained by interesting buildings on the way.

Our dinner reservations at Retek would be a 1 k walk so we opted for a taxi ride to the restaurant and then we’d walk back to the hotel after dinner.

We went traditional at this very popular restaurant.

Hungarian Beef Goulash with the fresh bread.

Chicken Paprikash

Cottage Cheese Dumpling and Grandmother’s apple pie for dessert.

A delightful all around experience. This was all my kind of comfort food.

This statue was the beginning of history we would learn all through our cruise about the Habsburg empire.

The year 1795 saw Archduke Josef, son of Emperor Leopold II and brother of Emperor Franz, being appointed Palatine of Hungary, a post he held for more than half a century. As such he was the deputy of the King of Hungary – who was of course none other than the Emperor in his capacity as the head of the house of Habsburg. 

The streets we walked at night in Budapest seemed safe.

I’m saving St. Stephen’s Basilica which we visited on this two restaurant day for another post.

Creamy Poblano Soup

In the past I’ve found good recipes that are included with store flyers. This recipe came from a flyer that Fred Meyer sent out some years past, recipes with a Latin flair. I tried two of their soup recipes. The first one I tried and the whole family enjoyed was this Creamy Poblano Soup. There are no credits given in the magazine for the recipe so I’ll give Fred Meyer the credit.

Creamy Poblano Soup

6 poblano peppers
1 lb. ground beef (80% lean)
2 cups sliced leeks (from 2 large leeks, white part only)
2 cups corn kernels, fresh or frozen
3 cups chicken stock
1 cup whipping cream
salt and pepper to taste

Preheat the broiler in your oven.
Arrange Poblanos on a sheet pan and place 4-6 inches under the broiler.
Cook until charred on all sides, turning every few minutes, about 8-12 minutes or more.
Transfer the charred peppers to a bowl and cover them tightly with plastic wrap.
Let them steam for 10 minutes then peel and chop the peppers, discarding the skin and seeds.
Set aside.

Add the ground beef to a large pot over medium heat.
Cook, stirring often, until the fat is rendered and the beef has begun to brown.
Using a slotted spoon, remove the beef and set aside, leaving the fat in the pan.
Add the leaks and cook, stirring occasionally until they have softened, about 5 minutes.

Add the reserved poblanos and corn, and continue to cook until the corn has cooked through, about 5 minutes. (add some olive oil to pan if it seems dry) Add the chicken stock and simmer until the flavors incorporate about 5 minutes. Stir in the cram and reserved cooked ground beef. Season with salt and pepper. Simmer until the soup is warmed through then serve at once, refrigerating any leftovers.
This will serve 4-6 people.

Notes: I salted the raw beef lightly while it was cooking and I also salted the leeks and corn lightly while they cooked. You could prepare the poblanos a day ahead to speed up the cooking process on the day you want to eat the soup. If you have a gas stove top you can char the peppers over the flame but it’s easier to char them under the broiler.

We really enjoyed this flavorful soup! Poblano peppers have a more gentle spiciness than jalapenos or Anaheim chilies.

Pancake Hodgepodge

Rise and shine, it’s pancake time!

Thank you to Joyce From This Side of the Pond for our Wednesday Hodgepodge questions.

1. The Hodgepodge lands on Ash Wednesday, which is the first day of Lent. Do you mark this season in some way? Will you be giving something up or adding something to your life in this Lenten season?

This will be an as per usual time during Lent as in… morning devotions, reading through the Bible, Women’s Bible Study, Daily Spurgeon, and Daily Doctrine.  Growing in my love and devotion to my Lord and Savior Jesus Christ is an everyday thing and includes the 40 days of Lent.

From Spurgeon: ‘God, you see me.”  “May the Lord be as a well to us, delightful, comforting, unfailing, springing up unto eternal life.”

We have 17 days of travel during Lent this year which is very unusual for us. I will be absent from the Hodgepodge for at least a couple of Wednesdays.

2. Pancakes…are you a fan?

YES! All kinds of pancakes are enjoyed. These are yogurt pancakes. Potato pancakes at the top of this post.

Every time our whole family gets together we enjoy Greg’s Swedish pancakes. It’s a long standing tradition at our house and we always serve them with Little Smokies.

Greg has also made Aebleskivers, Danish spherical pancakes.

Syrup or no syrup?

Yes, please, real maple and fruit syrups.

Plain, blueberries, chocolate chips, bananas, or some other add in? 

No to chocolate chips or bananas. Yes to blueberries or strawberries and always sour cream!

Are pancakes on your menu this week? 

Yes, in the blintz form, we had them last night for dessert since it was Pancake Tuesday/Shrove Tuesday!

3. Tell us about a time recently when you felt ‘spread too thin’. 

I haven’t felt this way recently. I might feel that way after today as we are getting ready for an international trip so I’m getting all our ducks in a row starting now!!

4. What’s your favorite jewel or gemstone?

If I have to pick a favorite, I’ll choose a Ruby.

In terms of your wardrobe would we find more gem tones, pastels, black and white, or primary colors? 

My wardrobe isn’t well planned and is a combination of all of these.

5. What responsibility do you think is hardest about being in charge? 

Being a mom is a very hard responsibility, one of the hardest. Being a grandmother is so much easier.

6. Insert your own random thought here.

I finally finished this most difficult puzzle just before Valentine’s Day. The pressure was on to get-er-done since we would be using the dining room table for company on the night before Valentine’s day and then again on the 17th of February. This was one of the hardest puzzles I’ve ever completed because of the very random shapes of the pieces.

See you in the middle of March, Hodgepodgers! I will try to post daily postcards of our journey here on my blog.

Bruschetta Ricotta Cheese Spread

We enjoy Bruschetta which is a simple Italian appetizer consisting of grilled bread lightly brushed with olive oil and rubbed with garlic. From here the varieties are abundant. We enjoy this prepared bread topped with a simple tomato and fresh basil mix or with an added dimension of this ricotta spread.

Ricotta Cheese Spread
Ingredients:

  • 1 cup ricotta
  • 2 tablespoons fresh basil chopped
  • 1 clove roasted garlic minced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 2 Tablespoons chives chopped
  • 1 or more tablespoons of grated Parmesan

Method:

  1. Mix all of these ingredients and store in refrigerator until ready to use.
  2. When your bread and tomato topping is ready arrange on plate and serve.

Tomato Topping:

  • 3-4 roma tomatoes chopped with liquid drained
  • 1 clove minced roasted garlic
  • chopped fresh basil (amount to taste)
  • Small amount of olive oil to just coat ingredients and salt and pepper to taste

Method:

  1. Mix together and serve fresh on toasted or grilled slices of bread spread with olive oil and garlic.
  2.  Spread the toasted bread with the ricotta mixture and top with tomato/basil mix and enjoy.

You can also offer an olive tapenade to your serving platter which will go well with the ricotta spread.

A Cheesy Hodgepodge

The first of the short month hodgepodge is here. Thank you, Joyce!

1. The Winter Olympics kick off on Friday, February 6th…on a scale of 1-10 how excited are you? (1= eh and 10=watching every event all day every day).

I’ll say a 5 as in I’ll enjoy what I stumble upon but I’m not carving out a lot of time to watch.

What’s your favorite Winter Olympic sporting event? 

Ice Skating is probably the favorite but downhill ski events are exciting, too.

The most exciting of all time was the 1980 US Hockey teams defeat of Russia. Then two days later they defeated Finland coming from behind to win the Gold medal in Hockey.  We kept stalling leaving for church to watch that one!

2. In other sporting news, the Super bowl (American football’s championship game) will be played on Sunday, February 8th.

Since you mentioned the Super Bowl, we will be watching this year since our home team, the Seattle Seahawks are playing. We will switch off the half-time show and watch TPUSA’s half-time show instead.

So tell us…what’s your superpower?

Blogging. I started blogging in 2008 and it is still something that I enjoy and comes easy for the most part.

3. Are you a romantic? 

Nope

4. Blue cheese-yay or nay? Yay

How about feta? Yay

If you said yes to one or both, what’s a dish you like that calls for one of these? 

With Feta in mind, Gyros! (photo at the top of this post) Greek Salad. With Bleu Cheese in mind, Wedge Salad. Bleu cheese dressing. In the past we’ve enjoyed focaccia bread brushed with olive oil and topped with red onion and bleu cheese, then toasted. It is a tasty treat. There are some great sauces with Bleu cheese that are delicious with steak.

5. What’s more important-doing what you love or loving what you do? 

These two are the same in my mind. I’m sure I’ll read some better answers that clarify this thought.

A verse did pop up in my memory bank.

Colossians 3:17

17 And whatever you do, in word or deed, do everything in the name of the Lord Jesus, giving thanks to God the Father through him.

6. Insert your own random thought here. 

Yesterday I posted some photos on my blog of some changes we made in our family room that has improved our prospect. Do you watch British programs like ‘Escape to the Country’? I’ve enjoyed the comments made about a room’s ‘prospect’ on that show. Usually they are talking about windows like a double prospect or triple prospect.

A good prospect offers an expansive, open, or clear view, enhancing the perceived, or actual, aesthetic and comfort value of a space.

That is how we feel about the minor changes we have made in this much lived in space. Our prospect is improved.

In the daylight hours…

 

Slow Cooker Veggie Curry

You can prepare this dish ahead of time storing it in a large storage bag sealing tightly with all the air squeezed out for up to 2 days in the refrigerator before cooking in slow cooker. You can freeze it to thaw and cook at a later date. I found this idea in a grocery store flyer.

Ingredients:

  • 1 can (14 oz.) chickpeas/garbanzo beans, drained and rinsed
  • 1 head cauliflower florets cut to bite sized pieces
  • 1/2 lb. green beans, trimmed (I used asparagus)
  • 1 sweet potato, washed and diced
  • 1 red onion, sliced
  • 1 tomato, diced
  • 1/2 cup shredded carrot
  • 3 cups vegetable broth
  • 1 cup light coconut milk
  • 1 tsp. curry powder
  • 1 tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. pepper
  • chopped fresh cilantro, for garnish

Method:

  1. Combine all ingredients (excluding cilantro) in a large plastic storage bag sealing tightly to store.
  2. Refrigerate for up to 2 days in the refrigerator or freeze.
  3. When ready to use empty the plastic bag contents into slow cooker and cover.
  4. If frozen, thaw contents before putting into slow cooker and cover.
  5. Cook on low setting for 4 hours.
  6. Serve topped with cilantro.

Alternate Method:

  1. Combine all ingredients (excluding cilantro) in the crock pot.
  2. Cook on low setting for 4 hours.
  3. Serve topped with cilantro.

Depending on the size of your cauliflower this will serve 4- 8 people.
Judy’s Naan bread would go well with this curry.
Here’s what it looks like before it is cooked.

 

Year of the Cabbage Hodgepodge

Weather or not Hodgepodge, thank you, Joyce!

Warning: You might end up hungry when you are done with this post.

1. I live in the south so we’re pretty much only talking about the weather right now. Give us a weather report from where you live.

We are in Northeast corner of Washington State very close to Canada. So far we are still cold and we still do not have any measurable snow. Forecast for Wednesday/today is for a 30% chance of snow with a 37 degree high. It’s warming up. 🙂

Does the kind of weather you’re having today affect your mood in some way? 

Not at the present.

2.  Avocados, kale, cauliflower and cottage cheese have all had their time to shine. 2026 brings us the year of the cabbage. Is this a vegetable you like?

When I was young I hated cabbage. I could sit in front of a bowl of borsch for hours trying to wear my mother down so I wouldn’t have to eat it!  Nowadays I really enjoy cabbage in many forms and it is in a lot of our traditional Russian dishes we grew up with.

If so, what are some of your favorite dishes that call for cabbage?  


We grew up enjoying Golubtzi, Голубцы, a Russian version of cabbage rolls, above, and borsch, pictured below.

Click on any of these below to get the recipes.

Borsch, Golubstzi, Cabbage filled piroshky

Piroshky with cabbage, potato and ground beef fillings.

3. Was a Cabbage Patch Doll a part of your childhood?

Not in my childhood.

Or maybe your children’s childhood?

All three of our children did own a Cabbage Patch Doll. It was quite the hunt to track them down back then.

What’s a toy trend from your childhood you remember wanting for your own? 

I really don’t remember anything from my childhood that was trendy and wanted. In Junior high for some reason suspenders became a ‘thing’ and I really wanted a pair of them!

4. Something you’ve spent a lot of time doing lately? 

Researching Budapest history and points of interest. Also learning about other towns/cities we’ll be making stops at on our river cruise like Bratislava, Krems, Linz, Cesky-Krumlov, and Vienna. After the cruise we’ll be in Cambridge so I’m studying up on this college town, too. I have a Cambridge Reformation Walking Tour book to take along. I watch YouTubes and ask questions on forums to make sure I don’t miss things I’ll kick myself for missing after returning home.

Speaking of Cabbage, one of the YouTube virtual guides I’m following has named his site, Stuffed Cabbage-Adventures. He is a great resource for Budapest!

5. Somehow it’s the last week of January…sum up your month in just three sentences. 

January was filled with family birthdays, some that were milestones like a fortieth and an eighteenth. We had no snow to speak but we did get rain and fog. It’s been a month of discipline for a good end.

6. Insert your own random thought here. 

On the subject of cabbage let us not forget sauerkraut in a good Reuben and my take below which we called Rebekah not to be mistaken for a Rachel. Are you following? Click here to get more clarification.

Winter Sunshine Roundup

On Friday I took some photos of our country bungalow.

We finally got some sunshine and blue skies here. But…

Baby, it’s cold outside!

At the Irish dance studio it is cold inside, too. The dancers appreciate the coolness once they are dancing hard.

Friday was lovely on the other side of the state, too. We got this sunshiny photo from J & L enjoying the sun.

While being cozy inside, I finished the World of Jane Austen puzzle. It was fun to put together.

Here’s a closeup of some of the details.

I’ve been practicing with the panorama feature on my phone.

In the kitchen, I’ve been trying some easy lower calorie high protein meals for us. It’s been an adventure.

Late Breaking news on this Sunday is that our Seattle Seahawks are going to the Super Bowl LX. Brings back some memories.

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The photo above is from 2014, the last time the Seahawks won the Super Bowl. In 2015 they went to the Super Bowl again but lost to the New England Patriots. This will be a repeat match-up. Truth be told we are fair weather fans. We don’t typically watch NFL Football. That said, we will root for the home team again this year from our comfy seats in front of the TV.

The photo below is from 2014, also. Greg worked in downtown Seattle back then and this was the building he worked in at the time with the nod to the 12th man. If you know, you know. Congratulations to the Seahawks for reaching another Super Bowl.

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This is what it looked like in our family room the last time the Seahawks won the Super Bowl.

Back to the present…

Hope all of our bloggy friends and family in the path of the arctic blast are doing well and have power! Stay safe y’all.