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Babka - Polish Sweet Bread

----- Original Message ----- 
From: Barb
To: phaedrus
Sent: Saturday, June 07, 2003 5:05 PM
Subject: Polish Sweet Bread

> Dear Phaedrus,  First I must let you know that you, have my utmost
> respect. You perform this SEARCH providing ALL of us this wonderful 
> service!  
> The Polish Sweet Bread, is to die for. A large loaf of
> sweet yeasted dough with soft golden raisins.  Thank you for all of 
> your help in the past; and hopefully you will be able to find these 
> recipes.  Barb

Hi Barb,

There are many recipes for Babka, or Polish sweet bread, with many small differences. See below for four.


Babka (Polish Sweet Bread)


1 lb. wheat flour
1 cup sugar
3/4 c. butter
5 egg yolks
1 c. milk
2 oz. yeast
1/2 flat t. salt
2 oz. golden raisins
1 T. finely chopped candied orange peel, grated lemon peel (scalded with hot water)
1 egg to brush the babka
butter and bread crumbs to grease the cake form

Mix the yeast with 1 t. sugar and a few T. warm milk; cover with a towel 
and leave in a warm place to grow. Add salt to dry sifted flour, pour in 
the yeast and the rest of the lukewarm milk, gently mix and leave for a 
few minutes. When it has risen, add egg yolks mixed with sugar and grated 
lemon peel and raisins and mix in a blender until smooth (about 10 min.) 
Still mixing, gradually add melted, still-warm butter, then add orange peel 
and raisins. When the dough has completely absorbed the butter, cover it 
with a towel and leave in a warm place for about 1 hour. When it doubles in 
volume, put it in a tall hollow-centered cake form, greased with butter and
sprinkled with bread crumbs. The form should be filled a bit less than half
of its height. Cover the pan with a towel. When the dough has almost filled
the form, brush the top with an egg mixed with 1 t. milk and put into a
moderate oven. Bake for about 40-50 minutes at 360 degrees. When cooled, 
the cake may be glazed, although it is often served without glaze for Easter.

(Note: above recipe makes 2 babki, 1 large (10" dia.) and 1 small (7" diameter).)

Optional Glaze:
1 c. powdered sugar
1 T. lemon juice
1 T. boiling water

Mix powdered sugar with lemon juice and hot water.
Polish  Bread/Sweet  Bread

 Ingredients :
 1 pkg. yeast
 1/4 c. warm water
 2/3 c. scalded cool milk
 2/3 c. or little less sugar
 1 1/2 tsp. salt
 1/2 c. melted butter
 4 eggs
 4 1/2 c. flour or more
 1 c. raisins

 Preparation :
    Dissolve yeast in a cup with the warm water.  Pour the scalded
 milk over the sugar, salt and butter in a large bowl.  Let cool
 until lukewarm, then stir in the yeast.  Add eggs and about 1/2 of
 flour.  Beat thoroughly with a large whisk or wooden spoon.  Stir in
 the rest of the flour and raisins.  Turn dough out onto floured
 board and knead 10 minutes.  Put in a bowl, let rise until double.
 Turn out on floured board again.  Knead a couple of minutes. Shape
 into a ball, put into a greased baking pan 3 inches deep by 8 inch
 diameter.  Let rise until double, then bake at 350 degrees for 45
 minutes to 1 hour.
  Polish  Sweet  Bread

 Ingredients :
 6 c. flour
 1 tsp. salt
 1 pkg. or 1 tbsp. dry yeast
 1/2 c. warm water
 1/2 c. sugar
 3 eggs
 1/4 c. oleo
 2 c. scalded milk
 1 c. raisins

 Preparation :
    Soak raisins until soft; drain.  Put yeast, 1 tablespoon sugar in
 1/2 cup warm water in a bowl.  Cover, let bubble.  Mix rest of the
 ingredients except 3 cups flour.  Add yeast mixture and rest of
 flour.  Raisins are optional.  If raisins are used, add before dough
 is too thick.  Knead well.  Option:  Make a mixture of cinnamon and
 sugar.  Roll dough out and sprinkle with cinnamon sugar.  Shape into
 loaf.  After bread is put in a well greased loaf pan.  Mix together:
 1/2 c. flour 3 tbsp. soft butter Dash of cinnamon   Mix together
 with fingers to crumb stage.  Grab handful, squeeze and drop on
 bread.  Let rise.  Bake at 325 degrees for 1/2 hour.  Check.
 Polish  Sweet  Bread  (Babka)

 Ingredients :
 1 qt. milk (scalded and cooled to 110-115 degrees F.)
 3 sm. yeast cakes or 1 lg. (2 oz.)
 5 lbs. all-purpose flour (about 14 c.)
 10 lg. eggs
 2 c. sugar
 1/2 lb. seedless raisins, dark or light (washed and sprinkled with flour)
 1 tbsp. salt
 1 lb. melted butter
 2 tsp. vanilla
 1 shot glass of brandy, rum or whiskey

 Preparation :
   Sponge:  Dissolve the yeast cakes in 1/2 cup of cooled, scalded
 milk. Cool to 110-115 degrees F. with 1/4 cup sugar and about 2
 tablespoons flour.  (This takes about 15-30 minutes to rise in small
 mixing bowl.)  Beat until smooth and set it to rise on top of stove.
  Add about 6 cups flour and remainder of milk in large bowl.  Add
 sponge, beat together and let rise 1 hour in a warm place.  Cover
 with clean dish towel.  Add well beaten eggs, sugar, salt and
 vanilla and work into dough, alternating with warm melted butter,
 adding more flour as you work 6 cups in.  Knead dough quickly and
 lightly about 1/2 hour until smooth and dough does not stick to hand
 or bowl.  Add liquor and raisins last.  After kneading place dough
 in large bowl (or 2 smaller) and set in warm place to rise until
 double in bulk (from 1-2 hours).  Cover with clean towel.  Grease
 and flour loaf pans and fill 2/3 full.  Cover again with clean
 towel.  Let rise until just above edge of pan.  Bake in hot oven
 15-20 minutes at 375 degrees, then turn to 350 degrees for 15
 minutes.  If it browns too quickly, cover with brown paper for last
 15 minutes.  When done, bread shrinks from sides of pan and is
 easily removed.  Cool in pans about 15 minutes, then turn loaves out
 on racks to cool. Yields 5 or 6 loaves, depending on pan size.

Espinaca con Queso

  ----- Original Message ----- 
  From: retlaw 
  To: phaedrus
  Sent: Saturday, June 07, 2003 12:34 PM
  Subject: Garcia's Espinaca con Queso

  Garcia's Restaurant makes a great spinach cheese dip.  I have searched 
  for a recipe and can't find a clone.  Can you help?  Thanks.

Hello retlaw,

I cannot locate the Garcia's recipe, but the one below is supposed to be excellent.


  Espinaca Con Queso


      2 Tbsp vegetable oil 
      1 medium onion, chopped 
      2 tomatoes, peeled, seeded, chopped       
      2 Tbsp canned chopped jalapenos* 
      10 oz package frozen spinach, thawed and squeezed dry 
      2 cups grated Monterey Jack cheese** 
      8 oz cream cheese  
      1 cup half-and-half 
      1 Tbsp red wine vinegar 
      two 2.2 oz cans sliced black olives, drained*** 
      salt and pepper 
      tortilla chips 

Heat oil; saute onion until soft. Add 
tomatoes and chiles; cook 2 minutes.  
Transfer to mixing bowl and add next 5 
ingredients. (We used an electric mixer.) 
Combine thoroughly. Stir in olives. Season 
with salt and pepper to taste. Spoon mixture 
into baking dish and bake at 400F until 
bubbly and top is brown, about 35 minutes. 
(We used the microwave). Serve with tortilla 

* If you prefer, you can use canned green chilies, which are milder.
** If you love really hot and spicy dips, substitute pepper jack cheese for 
the monterey jack cheese.
*** If you don't like black olives, leave them out. 

Beef/Ox Heart

---- Original Message ----- 
  From: Viv
  To: phaedrus
  Sent: Saturday, June 07, 2003 9:38 AM
  Subject: recipe

  how many way's do u cook ox hearts? would be greatful for all recipe 

Hello Viv,

There are dozens of recipes for ox or beef hearts. Several are below. As you know, beef heart is also one of the ingredients of haggis.


  Baked Beef Heart
        Yield: 4 Servings
    Take out the strings from the inside. Some cut the
    heart open, but I prefer to leave it whole. Wash
    it well; rub the inside with salt and pepper. Fill
    it with a stuffing made of bread and butter
    moistened with a little water. Season with salt
    and pepper, and if like a sprig of thyme made
    fine. Sew up the opening as well as you can by
    drawing cords across. Rub the outside with salt
    and pepper, put in some bits of butter, then
    dredge flour over it, and set on a trivet or
    muffin rings in a dripping pan. Put in a pint of
    water to baste with, then roast in a hot oven.
    Turn and baste frequently. The time to roast
    depends on the size of the heart. When done take
    it out. Cut a lemon in thick slices, put in the
    pan with a bit of butter dredged in a teaspoonful
    of flour. Let it brown, then add a small teacupful
    of boiling water. Stir it smooth and serve in a
    gravy tureen.
  Stuffed Beef Heart

  1 large beef heart (about 3 pounds, split lengthwise)
  Salt and pepper to taste
  2 cups bread or cracker crumbs (seasoned, optional)
  1/4 pound pork sausage
  1/4 cup minced onion
  1/2 cup all-purpose flour
  4 tablespoons vegetable oil, divided
  1/8 teaspoon pepper
  1/2 teaspoon sage
  1 tablespoon minced parsley
  2 cups water
  1 teaspoon beef base 
  Wash heart. Trim fat and remove arteries and soak in cold salted water 
  for half hour. Drain and pat dry with paper towels. Brush outside with 
  2 tablespoons oil. Sprinkle inside cavity and outside with salt and pepper. 
  Set aside. 
  Combine bread crumbs, sausage, sage and parsley together. Fill inside 
  cavity with dressing. Skewer or tie together. Dredge with flour and brown 
  in remaining oil, turning to brown well. Remove from pan and place in a 
  roasting pan or crock-pot. 
  Make a thin gravy by adding the remaining flour (from dredging) to drippings 
  in pan. Add the water and beef base. Pour gravy over the beef heart. 
  Bake in slow oven at 250*F (120*C) for eight hours or in crock-pot cook on 
  HIGH for 1 hour and then on LOW for 7 to 9 hours.

  Makes 4 servings. 
  Stuffed Beef Heart with Mushroom Stuffing

  Mushroom Stuffing:
  10 slices bacon, diced
  1 medium onion, finely chopped
  2 (4-ounce) cans sliced mushrooms, drained

  Beef Heart:
  1 beef heart (about 3 pounds, split lengthwise)
  1 garlic clove, minced
  1/2 cup oil and vinegar style salad dressing
  1 cup beef broth (or 1 cup water mixed with 1/2 teaspoon beef base)

  To prepare stuffing, fry bacon, onion and mushrooms in large skillet 
  until onion is softened. Drain grease and set mixture aside to cool. 
  Wash heart. Trim fat and remove arteries and soak in cold salted water 
  for half hour. Drain and pat dry with paper towels. Fill heart cavity 
  with mushroom stuffing. Skewer or sew with string to fasten. Place in 
  crock-pot. Add garlic, salad dressing and beef broth. Cover and cook on 
  HIGH for 1 hour, then on LOW for 7 to 9 hours. Thicken gravy before serving 
  if desired. 
  Makes 4 servings.
  Beef Heart Braised in Wine

  4 pounds beef heart 
  1/4 cup all-purpose flour 
   salt and pepper to taste 
  3 tablespoons butter 
  1 onion, chopped 
  2 carrots, chopped 
  2 potatoes, chopped 
  2 teaspoons dried thyme 
  1 cup beef broth 
  1/2 cup red wine 

  1 Wash the heart and remove any fat and arteries. Slice the heart 
    in half, then slice it into 1/2 inch thick slices. 
  2 Dredge heart in flour and season with salt and pepper. 
  3 Heat the butter in large saute pan over medium-high heat. Add the 
    heart slices and cook for 30 to 45 seconds per side. 
  4 Stir in the onion, carrots, potatoes, thyme, beef broth and wine. 
    Reduce heat to low, cover and simmer for 1 hour. Serve. 
  Anticuchos (Skewered Spiced Beef Heart) 
   Recipe By     : 
   Serving Size  : 10   Preparation Time :0:00
   Categories    : Latin Amer.                      Appetizers
                   Beef                             Peru
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      5      lb            Beef heart -- trimmed and cut
                           Freshly ground black pepper
                           Into 1 inch cubes
        1/2  c             Dried hontaka chilies
      1      c             Red wine vinegar
      1      tbsp          Annatto (achiote) seeds
      1      tbsp          Fresh hot red chili -- finely
                           Pulverized with a mortar and
                           Chopped, seeded -- & deribbed
      4      tsp           Garlic -- finely chopped
      1      tbsp          Olive oil
      2      tsp           Ground cumin seeds
      1      tsp           Salt
      2      tsp           Salt
   In a large bowl, combine the vinegar, fresh chili, garlic, cumin, 
   salt and a few grindings of pepper. Add the cubes of beef hear. 
   If the marinade doesn't cover the beef heart, add more vinegar. 
   Refrigerate, covered for 24 hours. Remove the beef heart from the 
   marinade and set them both aside.
   Break the dried chilies in half and brush out the seeds. Place the 
   chilies in a bowl, pour 3/4 cup of boiling water over them and let 
   them soak for 30 minutes. Drain the chilies and discard the soaking 
   water. Combine the chilies and 3/4 cup of the reserved marinade, 
   the annatto, oil and salt in the jar of a blender and puree at high 
   speed for 15 seconds.
   (To make the sauce by hand, puree the soaked chilies through a food 
   mill into a bowl.  Discard any pulp  left in the mill. Stir in 3/4 cup 
   of marinade, the annatto, oil and salt.) Light a layer of coals in a 
   charcoal broiler and let them burn until white ash appears on the surface.  
   Or preheat the broiler of the oven to its highest point. String the beef 
   heart cubes on skewers and brush them with sauce.  Broil 3 inches from 
   the heat for 3 to 4 minutes, turning the skewers frequently and basting 
   once or twice with the remaining sauce.
   Serve hot as an hors d'oeuvre.
    Time/Life 'Foods of the World', Recipes: Latin American Cooking 
  Beef Heart en Mole

  2 tablespoons olive oil 
  1 onion, chopped 
  1 clove garlic, minced 
  1 stalk celery, sliced 
  1 carrot, cubed 
  1 slice bacon, sliced into small strips 
  2 pounds beef heart, rinsed and cubed 
  2 teaspoons beef bouillon granules 
  1 teaspoon ground cumin 
  1/2 cup red wine 
  3 cups water, or as needed 
  1/4 cup prepared mole sauce 
  1 parsnip, cubed (optional) 
  2 large potatoes, peeled and cut into large chunks 
  1 cup canned lima beans 

  1 Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, 
    carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes. 
  2 Remove vegetables to a plate to make room, and place the beef heart in the 
  pan, adding a bit more oil if necessary. Saute over medium heat until browned.
  Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. 
  Pour in the red wine, mole sauce, and enough water to cover. Put the lid on 
  the pan, and simmer over low heat for 2 hours. 
  3 Add the parsnip and potato to the stew, and stir in the beans. Continue to 
  simmer for another 30 minutes, until vegetables are tender. 

Mock Lobster

----- Original Message ----- 
From: Barb
To: phaedrus
Sent: Saturday, June 07, 2003 5:05 PM
Subject: mock lobster 

> Dear Phaedrus,  First I must let you know that you, have my utmost
> respect. You perform this SEARCH providing ALL of us this wonderful 
> service!  I have spent hours searching (much to my husband's displeasure) 
> for a mock lobster recipe. I can tell you that it calls for stalks of 
> celery, pickling spices and you could use any white fish(flounder, haddock)  
> These ingredients were added to boiling water.  
> Barb

Hi Barb,

The two recipes below are the closest that I could find to what you describe. They're pretty much the same. Add a stick of celery to the first one and......


Mock Lobster

3 qts water
1 tbsp pickling spices in cheesecloth bag
2 bay leaves
1/4 cup vinegar
1 lb haddock fillets
1/4 cup butter
1/4 tsp paprika

Bring water to boil fast in 5 qt pan.  Add spice bag, bay leaves
and vinegar.  Reduce heat to medium.  Add fillets and cook,
uncovered, until fish turns white, about 2 or 3 minutes.  Remove
immediately.  Place fillets on oven broiler rack.  Brush with
butter and sprinkle with paprika.  Broil 3" from broiler for 7 to
8 minutes.  Do not turn.
Poor Man's Lobster

2 lb of haddock or cod
2 bay leaves
1 large onion
8T vinegar
1 tsp of allspice
1 stalk of celery

Season fish with salt and pepper to taste. In a pot estimate enough water to
adequately cover the fish,season the water with all the above ingredients
and simmer for 10 minutes. Add the fish and poach for 8-10 minutesRemove
fish from the poaching liquid and serve with browned butter. Garnish with
paprika. Serves 4

Imperial Crab Cakes

  ----- Original Message ----- 
  From: Ken
  To: phaedrus
  Sent: Saturday, June 07, 2003 1:38 PM
  Subject: G&M Resturant crabcakes

I once ate at a resturant in Baltimore, Maryland that I believe 
was called the G&M resturant, and they had the best crabcakes I 
have ever eaten.  I think they were Imperial crabcakes.  I would 
certainly appreciate it if you caould find me the recipe.  I really 
enjoy your website and thank you very much.  Sincerely,  Ken 

Hello Ken,

I cannot locate a recipe from G & M. Below are two very good recipes.


  Imperial Crab      
  2 lb. back fin crab meat
  2 slices bread (no crust)
  1/2 of a 1/4 lb. butter
  3 tbsp. mayonnaise
  1 egg
  1 tsp. or more Old Bay Seasoning
  Put crab meat in bowl. Shake salt on. Break up bread. Add some parsley 
  to taste. Melt the butter. Add egg, seasoning and mayonnaise. Mix. 
  Put in crab shells.

  On top of crab shells add 1 tablespoon mayonnaise and a little milk. 
  Bake about 45 minutes at 350 degrees. Makes 11 Imperial Crab Cakes.
  Imperial Crab Cakes 
  Yield: 10 Servings


        2 c  crab meat; picked over(the 
             -body meat
        1 ts salt
      1/2 ts white pepper
        1 ts dry mustard
        1 tb worcestershire sauce
    1 1/2 tb mayonnaise
        1 tb parsley flakes
        2    egg; yolks
        2 tb green bell peppers; finely 
        2 tb pimiento; finely chopped
      1/4 ts tabasco sauce
        1 tb parmesan cheese
        2    eggs; beaten
        1    bread crumbs
        1    cooking oil


  In a large bowl add the crab meat (if canned drain well before using), and
  all the remaining ingredients except the beaten eggs and bread crumbs. Mix
  gently but thoroughly trying not to break the crab meat up too much. Take 1
  heaping tablespoon of the mixture and form it into a patty. Dip in the
  beaten egg and then in the bread crumbs to coat. Set aside on a plate and
  continue until all the crab mixture has formed into cakes. To cook, heat
  1/2 inch of cooking oil in a large skillet over medium heat. Place the crab
  cakes in the oil 1 at a time and cook until lightly browned. Do not crowd
  them. Turn and brown the other side being careful not to burn them. Remove
  and drain on paper towels. Can be served hot or cold. Serve with a tartar
  sauce or ginger sauce. Makes approximately 10 large patties or 20 appetizer
  sized paties.

  NOTES : These should be cooked over a medium to low heat to prevent burning
  the bread crumbs before the crab mixture is cooked. If you let the mixture
  sit a long time before cooking the bell pepper will make the mixture
  watery. This can be formed into balls and deep fried for appetizers.
  Sometimes I gradually add the beaten egg and bread crumbs to the mixture
  until I can form patties easily and then cook them.


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