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Žloutkové Věnečky – Vanilla wreaths

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Žloutkové Věnečky - Vanilla wreaths
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Votes: 4
Rating: 3.75
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Light refreshing desert, just the perfect serving size (if you can keep your hands off the rest:) )
Servings
14wreaths
Servings
14wreaths
Žloutkové Věnečky - Vanilla wreaths
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Votes: 4
Rating: 3.75
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Rate this recipe!
Light refreshing desert, just the perfect serving size (if you can keep your hands off the rest:) )
Servings
14wreaths
Servings
14wreaths
Ingredients
Servings: wreaths
Units:
Instructions
  1. Filling: In a heavy saucepan put 2 cups of milk, sugar, and vanilla. Whisk in egg yolks and bring to hot temperature with constant stirring.
  2. In a mug: mix ½ cup of milk with cornstarch and pudding. Mix well and pour to the milk. Bring to boil, with constant stirring. Reduce the heat and cook till very thick.
  3. Pour into a bowl, cover with plastic foil, and place it in the refrigerator.
  4. Dough: In a heavy saucepan bring water, butter and salt to a boil.
  5. Add flour all at once, stir with wooden spoon till the dough forms a ball. Set aside to cool for 5 min.
  6. Add eggs one at a time, and mix it by hand with a wooden spoon. When one egg is absorbed in the dough, add another. Repeat this process till you use all the eggs.
  7. Preheat the oven to 400° F. Place a wide decorative tip in a corner of a pastry bag, and fill with dough.
  8. Place a piece of parchment paper on a backing sheet ( you can draw circles directly on the paper and than flip upside down),or just use greased baking sheet. Pipe wreath like shapes (circles ) 2 inches wide. Go twice around with the dough to create two layers.
  9. Bake for 30 to 35 minutes. Let cool down.
  10. Cut cold wreaths in half like a bagel.
  11. Place the filing in a large Ziploc bag and cut one corner off. Squeeze the filling on the bottom part of the wreath, and cover with the top. Brush the top with Sugar glaze.
  12. Sugar glaze: In a cup put 3 Tbsp water, 1 tsp vanilla, 2 Tbsp rum(or 2tsp rum extract +11/2 Tbsp water) Heat in microwave for 1 min and pour into a bowl with 2 cups of Powdered sugar. Mix well. Heat in microwave for 1 more minute before brushing it on tops of the wreaths.
Recipe Notes

Keep refrigerated.

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Svíčková- Roast with Creamy, vegetable sauce

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Svíčková- Roast with Creamy, vegetable sauce
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Votes: 4
Rating: 4.5
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Svíčková is considered to be one of the most favorite Czech dishes. This beautifully balanced ,creamy sauce well compliments the roast and dumplings. The acidity from lemon juice and additional spoon full of cranberry sauce, brings it all together. It could be a little bit time-consuming but sure worth the effort.
Servings Prep Time
6people 15minutes
Cook Time
3hours
Servings Prep Time
6people 15minutes
Cook Time
3hours
Svíčková- Roast with Creamy, vegetable sauce
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Votes: 4
Rating: 4.5
You:
Rate this recipe!
Svíčková is considered to be one of the most favorite Czech dishes. This beautifully balanced ,creamy sauce well compliments the roast and dumplings. The acidity from lemon juice and additional spoon full of cranberry sauce, brings it all together. It could be a little bit time-consuming but sure worth the effort.
Servings Prep Time
6people 15minutes
Cook Time
3hours
Servings Prep Time
6people 15minutes
Cook Time
3hours
Ingredients
Servings: people
Units:
Instructions
  1. Peel the carrots and parsnips. Cut the brown skin off of the celeriac (celery root). Chop the vegetables in a food processor. Chop the onion.
  2. Slice the bacon into thin 1 inch thick pieces.
  3. Wash the roast, and with a skinny knife cut deep openings into the meat. Stuff the bacon pieces into the openings.
  4. Rub the roast with salt and pepper. Preheat oil in a large roasting pan. Brown the roast all sides.
  5. Remove the roast onto a plate , and cover with foil. Make sure not to puncture the meat.
  6. Into the same pan add carrots, parsnip, celeriac, bay leafs, allspice, and 1/2 cup of water. Stir well. Turn the heat to medium, cover with lid, and simmer for 10 minutes.
  7. Add chopped onion and 1 1/2 more cups of water. Cook for 5 more minutes.
  8. Place the roast back into the pan with vegetables. Cover the roast with the vegetables to prevent the roast from drying out.
  9. Preheat the oven to 325 ˚F. Cover the pan with lid, and place it in the oven. Bake for 2 1/2 to 3 hours. Turn the meat over every half an hour. Place the vegetables back on the roast every time .
  10. When the meat is tender, remove from oven and place the pot back on the stove. place the meat onto a plate and cover with a foil. Remove the Bay leafs and discard.
  11. Set up your blender. Spoon out all the contents (or half at a time) from the pan into the blender and blend for 30 seconds.
  12. Pour the vegetable purée back into the pan, add heavy cream, milk, and pinch of salt. Bring to a boil and while stirring, cook for 5 minutes. To draw out the flavors add a few drops of lemon juice.
Recipe Notes

This dish is served with Bread dumplings, and a spoon full of cranberry sauce.
If you are not able to find Celeriac (Celery root), just increase the amount of carrots and parsnip to 3 cups each.

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Houskový Knedlík – Bread Dumpling

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Houskový Knedlík - Bread Dumpling
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Votes: 92
Rating: 3.17
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A typical Czech side dish served with any meat and gravy main dish. Makes 3 large or 4 medium, cylinder shaped Dumplings that you cut into 24 slices .
Prep Time
10minutes
Cook Time Passive Time
20minutes 10minutes
Prep Time
10minutes
Cook Time Passive Time
20minutes 10minutes
Houskový Knedlík - Bread Dumpling
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Votes: 92
Rating: 3.17
You:
Rate this recipe!
A typical Czech side dish served with any meat and gravy main dish. Makes 3 large or 4 medium, cylinder shaped Dumplings that you cut into 24 slices .
Prep Time
10minutes
Cook Time Passive Time
20minutes 10minutes
Prep Time
10minutes
Cook Time Passive Time
20minutes 10minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a small bowl, warm milk and sugar in microwave for 40 seconds. Test the temperature of the milk with your finger. The temperature should be warm but not too hot. Add yeast, stir in the milk, and let set aside to foam.
  2. The dough can be made by hand, but it is so much easier to use a dough mixer. To a mixing bowl add flour, water, eggs, salt, and yeast mixture. Mix the dough for several minutes and than add bread that you previously cut into cubes. Mix again.
  3. Remove the dough unto a flat clean surface, and kneed by hand. If too sticky dust with flour. Divide the dough into 3-4 same size pieces, kneed them individually, and shape them into cylinder shapes. Cover them up with cloth, and let rest for 10 minutes.
  4. To cook the dumplings pour water into two large pots. Water should be at least 3 inches high. Bring to rolling boil. When water is boiling, place gently two dumplings in each pot, and stir with a wooden spoon, so it doesn’t stick to the bottom.
  5. Cover pot with a lid. Return to boil and turn the temperature to medium. Slightly set the lid to a side, so the steam has a room to escape, but is still mostly covered. Boil for 10 minutes, than rotate dumplings 180° degrees( you will end up with the bottom half on top). Continue cooking for another 10 minutes.
  6. When you are ready to take the dumplings out, make sure you have following ready. (Thread, long fork, and deep-frying spatula).
  7. Make room on your countertop next to the stove, uncover lid, slide spatula under the dumpling right in the middle ( or use two spatulas one on each side), and quickly remove it from water to the counter top . Immediately poke the dumpling at least 5 times with a fork, so the steam can escape. Speed is very important, or the dumpling will shrink!!!!!
  8. To slice the dumpling, place a thread under the dumpling, wrap the thread around the top and cross the tread like you are ready to tie a knot and pull tightly cutting ½ inch thick slices. Cover till ready to serve. Serve warm.
Recipe Notes

Recipe by: Marketa McCall

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Dušené Kyselé Zelí – ( Cooked Sauerkraut )

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Dušené Kyselé Zelí - ( Cooked Sauerkraut )
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Votes: 6
Rating: 4.17
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Servings Prep Time
6-8people 5minutes
Cook Time
32minutes
Servings Prep Time
6-8people 5minutes
Cook Time
32minutes
Dušené Kyselé Zelí - ( Cooked Sauerkraut )
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Votes: 6
Rating: 4.17
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Rate this recipe!
Servings Prep Time
6-8people 5minutes
Cook Time
32minutes
Servings Prep Time
6-8people 5minutes
Cook Time
32minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a medium saucepan melt butter and add finely chopped onions. Sate till golden brown.
  2. Open cans of sauerkraut, drain the water and add to the onion.
  3. Add 2 cans of water, sugar, caraway seed, and salt. Bring to boil than turn down the heat to Lo and simmer for 30 minutes.
  4. Add 1 cup of water and bring to boil.
  5. In a small cup mix water with flour till smooth. Pour the mixture into the boiling sauerkraut and stir for 2 minutes.
Recipe Notes

Serve hot ,along with Pork Roast and Bread Dumplings to create the complete dish

Recipe by:Marketa McCall

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