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Kashubian Recipes from Lëpusz in Kashubia and Madawaska Valley

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Kashubian Recipes from Lëpusz in Kashubia and Madawaska Valley Kashubian Recipes from Lëpusz in Kashubia and Madawaska Valley This project was inspired by the Twinning Partnership between the Township of Lëpusz in the heart of Europe’s Kashubia and the Township of Madawaska Valley in the heart of Canada’s Kashubia. Thanks to Secretary Cynthia “Recoskie” Wolfgram of the Madawaska Valley Twinning Committee for initiating this recipe exchange project between the communities of Lëpusz and the Madawaska Valley. The purpose of this recipe exchange is to compare recipes of the first Kashubian pioneers who immigrated to Canada from Kashubia dating back to 1858 with Kashubs in the homeland in Europe. They left their native land of Kashubia Europe and brought with them recipes which their descendants still prepare and serve at their breakfast, lunch and supper table today after 162 years away from the homeland in Europe. The focus of these special recipes in this cookbook will be dated back to when the first pioneers came to Canada in 1858. We want to compare the recipes of the folks who left Kashubia and the ones who stayed and see the similarities and differences. You will notice that in some of the Kashubian Canadian recipes you will find many dishes that Maple Syrup is used. Canada’s Kashubia is famous for its Maple Syrup, where in Kashubia in Europe you will not find Maple Syrup because they do not have Sweet Maple trees that produce this sweet treat. Some of the pastry dishes may have been influenced by the Irish neighbors who arrived settled around the Kashubs in the 1800’s. This special cookbook will have two translations of each recipe. The Kashubian native language will be used for the folks in Kashubia and English for the Kashubs in Canada who have lost their native Kashubian tongue. Here are some of the Kashubian and English spellings of some of the old time dishes. kwaszonô kapùsta / sauerkraut or sour cabbage --- krwionô wòrzta / blood sausage --- czôłbasa / Kashubian sausage --- slédz / pickled herrings --- krãcónka / fried twisted dough --- głowa sér / headcheese -- Serzi kùch / cheese cake --- Bùlewny plôcczi / Potato pancakes – Potato dumplings / Gòlce. Come and sit down at our table and feast on Kashubian cuisine. We welcome you to the Kitchen’s of these Kashubian Families OSTROSKIE KITCHEN OSTROWSKÔ KÙCHNIÔ LORBETSKIE KITCHEN LORBIECKÔ KÙCHNIÔ RECOSKIE KITCHEN REKOWSKÔ KÙCHNIÔ CHIIPIOR KITCHEN SZCZYPIOR KÙCHNIÔ SHULIST KITCHEN SZULËST KÙCHNIÔ BORUTSKIEKITCHEN BORUCKÔ KÙCHNIÔ STAMPLECOSKIE KITCHEN STEPNAKOWSKÔ KÙCHNIÔ LAGINSKIE KITCHEN LEZYNSKÔ KÙCHNIÔ SMAGLINSKIE KITCHEN SZMAGLINSKÔ KÙCHNIÔ KUTCHKOSKIE KITCHEN KUCZKOWSKÔ KÙCHNIÔ TREBINSKIE KITCHEN TRZEBINSKÔ KÙCHNIÔ YANTHA KITCHEN JANTA KÙCHNIÔ OLSHESKIE KITCHEN OLSZEWSKÔ KÙCHNIÔ PRINCE KITCHEN PRINTZ KÙCHNIÔ DORZEK KITCHEN DORZEK KÙCHNIÔ COULAS KITCHEN KULAS KÙCHNIÔ BLOSKIE KITCHEN ZBLOWSKÔ KÙCHNIÔ MURACK KITCHEN MURACK KÙCHNIÔ GOLKA KITCHEN GOLKA KÙCHNIÔ CYBULSKIE KITCHEN CYBULSKÔ KÙCHNIÔ DOMBROSKIE KITCHEN DOMROWSKÔ KÙCHNIÔ LITERSKIE KITCHEN LITERSKÔ KÙCHNIÔ PETROSKIE KITCHEN PIOTROWSKÔ KÙCHNIÔ ETMANSKIE KITCHEN ETMANKÔ KÙCHNIÔ LAPINSKIE KITCHEN LIPINSKÔ KÙCHNIÔ BLANK KITCHEN BLONK KÙCHNIÔ BURCHAT KITCHEN BURCHARDT KÙCHNIÔ SHALLA KITCHEN SZOLA KÙCHNIÔ OSTROSKIE KITCHEN OSTROWSKÔ KÙCHNIÔ LUCKASCAVITCH KITCHEN LUKASIEWICZ KÙCHNIÔ MASK KITCHEN MASZK KÙCHNIÔ NORLOCK KITCHEN NARLOCH KÙCHNIÔ UTRONKIE KITCHEN JUTRENKA KÙCHNIÔ BIELASKIE KITCHEN BIELAWSKÔ KÙCHNIÔ HERRON KITCHEN ERON KÙCHNIÔ STOPPA KITCHEN STOPA KÙCHNIÔ KUNOSPASKIE KITCHEN KONOPACKÔ KÙCHNIÔ AFELSKIE KITCHEN AFELSKÔ KÙCHNIÔ SHUSHACK KITCHEN SUSZEK KÙCHNIÔ OSTROSKIE KITCHEN in Canada’s Kashubia Queen Elizabeth Cake Bernadette Ostroskie 1/2 cup margarine or butter 1 egg 1 cup boiling water 1-1/2 cup flour 1 tsp baking powder 1/2 cup chopped walnuts 1 cup chopped dates 1 tsp baking soda 1/4 tsp salt 1 tsp vanilla Pour boiling water over dates, set aside and allow to cool. When cool mix the rest of the ingredients together and add to date mixture. Oven temperature 350F. Bake for 30 minutes (or until toothpick comes out clean when put into the center of the cake). The frost with icing (below) and return to the oven to broil for 3 minutes or until golden brown. ICING: 3 tbsp margarine or butter 5 tbsp brown sugar 2 tbsp canned milk or cream 1/2 cup coconut (more or less) Mix together well. Old Fashioned Kashubian Bread Pudding Theresa “Ostroskie” Trader 2 cups milk 2 cups day old bread, cubed ¼ cup raisins 2 tablespoons sugar 2 tablespoons butter ½ - 1 teaspoon cinnamon dash of salt 1 egg ( beaten) Heat milk to scolding. Add bread cubes and butter. Let stand 10 minutes. Then add the rest of ingredients. Pour into buttered casserole. Bake 350F oven for approximately 40 minutes till firm but still moist. Serve with Brown Sugar Sauce. (see below) Brown Sugar Sauce Theresa “Ostroskie” Trader 1 cup brown sugar 2 tablespoons flour dash of salt 2 cups boiling water 1 tablespoon butter 1 teaspoon rum or vanilla flavouring. Combine dry ingredients in saucepan. Stir in boiling water. Cook until thickened and clear, stirring constantly. Remove from heat. Stir in butter and flavouring. Serve hot on pudding. Kashubian Christmas Fruit Pudding Johanna “Ostroskie” Norlock 1 ½ cup seedless raisins 1 cup currants 1 cup cut up seeded raisins ¾ cup chopped mixed candied peel and citron ½ cup blanched and halved almonds 1 ½ cups once sifted pastry or all purpose flour 3 teaspoons Magic Baking Powder 1 teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 cup chopped suet 1 cup coarse soft bread crumbs 1 ¼ cups lightly packed brown sugar 1 ½ cups shredded raw apple. 1 ½ cups shredded raw carrot 3 well beaten eggs 1/3 cup cold coffee ½ cup wine or brandy. Wash and dry seedless raisins and currants, add seeded raisins, peels, citron and almonds. Mix flour, baking powder, salt and spices, add fruit and nuts, a few at a time, mix well, mix in suet, bread crumbs, sugar, apple and carrot. Combine eggs and coffee, add to pudding and mix thoroughly. Add brandy / wine last. Fill 4 greased coffee or honey cans (with lids) that are lined with greased foil. Cover with wet cookery parchment or foil or heavy paper. Tie down with string. Steam in pots half filled with water, lids on pots, for 4 hours. Uncover pudding until cold, wrap closely and store for 2 to 3 weeks. When serving re-heat pudding and serve with hard sauce. Next recipe Hard Sauce for Christmas Pudding Johanna “Ostroskie” Norlock 1 cup brown sugar 1heaping tablespoon corn starch ¼ teaspoon salt little nutmeg butter size of an egg ½ tablespoon vinegar. Put all on stove. Brown a little the sugar, cornstarch and butter. Stir all the time. After butter melts, add 2 cups boiling water, then vinegar to give a nice taste. Serve with the warm pudding. Rhubarb Crisp Theresa “Ostroskie” Trader Four cups cut rhubarb 2/3 cup sugar ½ teaspoon cinnamon (optional) Place rhubarb and sugar in baking dish. Leave at room temperature 30 minutes. TOPPING: ½ cup flour 1cup brown sugar ¾ cup rolled oats 1/8 teaspoon salt ½ cup margarine Mix dry ingredients together. Cut in margarine with dough blender to form fine crumbs. Spread over rhubarb. Bake 350F for 40 to 50 minutes. Serve warm or cold topped with whipped or ice cream. Serves six OSTROWSK Ô K ÙCHNIÔ na Kaszëbë Kashubian Rye Bread Karola ”Ostrowskô” Bober Ingredients for homemade Kashubian bread: 1 cup of sourdough. 3 kilos of rye flour. 2,3 liters of water (whey or buttermilk). 3 tablespoons of salt. Caraway or fennel flower. Preparation: 1. Sift 1,5 kilos of flour and add water (or whey) and sourdough. 2. Leave it for a few hours in a warm place. 3. When the dough is double in size, add the rest of the four. 4. Work the dough until it is smooth. 5. Place the dough in a loaf pan and wait (once more) until it doubles in size. 6. Preheat the oven to 200 – 220 degrees Celsius. 7. Bake in the oven for about an hour. 8. ENJOY! LORBETSKIE KITCHEN in Canada’s Kashubia Lemon Rhubarb Cake Elizabeth “Lorbetskie” Yantha 1/2 cup butter 1-1/2 cups sugar 1 egg 1 tsp. vanilla Mix and cream together till smooth 2 cups flour 1 tsp soda 1/2 tsp salt 1 cup buttermilk Sift together dry ingredients and add to egg mixture alternately with buttermilk. 2 cups chopped rhubarb 1 tbsp flour Mix rhubarb with flour and fold gently into batter. Spoon into buttered 9 x 13 pan. TOPPING: 1/4 cup butter 2 tsp cinnamon 1 cup brown sugar Blend together and sprinkle over batter. Oven temp. 350F Bake 45 minutes or until cake is brown. Lunar Rhubarb Cake Elizabeth “Lorbetskie” Yantha 1/2 cup butter 1-1/2 cups sugar 1 egg 1 tsp vanilla Mix and cream together till smooth. 2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk Sift dry ingredients together and add to batter alternately with buttermilk. 2 cups chopped rhubarb 1 tbsp flour Mix rhubarb with flour and fold gently into batter. Spoon into buttered 9 x 13 pan. TOPPING: 1/4 cup butter 2 tsp cinnamon 1 cup brown sugar Blend together and sprinkle over batter. Bake 45 minutes or until cake is brown. Raisin Oatmeal Cookies Catherine “Lorbetskie” Prince 1 cup Sun-maid seedless raisins 1/2 cup shortening 1 cup sugar 2 eggs 1/4 cup milk 1-2/3 cups oatmeal (rolled oats) 1-1/2 cups flour 1 tsp soda 1/2 tsp salt 1 tsp cinnamon Instructions: Wash raisins in hot water and drain. Cream shortening with sugar then add beaten eggs & milk. Combine with oatmeal and raisins and mix well. Sift flour, soda, salt & cinnamon together and add. Beat thoroughly and drop onto greased pans. Bake about 12 minutes at 350 – 375F. Makes 3 dozen medium cookies. Leaf Lettuce and Cream Katie “Lorbetskie” Kutchkoskie Fresh leaf lettuce sour cream or fresh cream vinegar salt to taste sugar to taste Wash and dry lettuce leaves, put into serving bowl.
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