Combine eggs, salt and water and beat thoroughly Sift flour adn sugar and beat into eggs until smooth. Allow to stand for at least 2 hours.
Heat griddle with a little oil. Pour small quantities of pancake mix onto griddle and swirl to disperse as thinly as possible. When dry on top, flip and fry other side until golden. Sprinkle with icing sugar if desired.
Pastel de Choclo is a typical corn and chicken casserole from Chile, with a sweet corn crust hiding a savory mixture of chicken, olives, raisins, and hard-cooked eggs.
Ingredients for Pastel de Choclo
1 lb. boneless chicken breast
3 large onions, chopped
3 cloves of garlic, crushed
salt and cumin to taste
raisins
black olives
2 hard cooked eggs, quartered
oil
Corn layer:
6 medium cobs of corn, or 2 cans of sweet corn
1 large sprig of basil
sugar
Saute the onion and garlic in oil. Add the chicken and cook over low flame until done. Season with salt and cumin.
Scrape corn from the cobs and grind in a blender or food processor with the basil. Cook a few minutes over low flame to thicken. If it is too thick add a little milk and if too thin, thicken with some cornstarch.
Spread the chicken in one layer in the bottom of an oven-proof casserole. Sprinkle with raisins and olives and then a layer of the quartered hard-cooked eggs. Spread the ground corn over top. Sprinkle sugar over the top of the corn layer.
Also known as Viennese crescents: delicious little nutty cookies.
1 cup butter
1/4 cup sugar (1/2 cup with pecans)
2 cups flour
1 cup ground walnuts or chopped pecans
1 t vanilla
if using pecans, 3 t water
Cream butter and sugar. Add flour, nuts, vanilla and water if pecans are used. Combine well and shape into crescents or balls. Bake on greased baking sheet for 15 to 20 minutes. Dust with icing sugar.
Most of us in our family enjoyed crisp, dark, nutty-flavored whole grain crispbread or flatbread. We used it as an accompaniment to the salamis and sausages and cheeses that we all loved.
2 cups rye flour
2 cups wholewheat flour
1 tsp salt
1 cup warm water (or as necessary)
Blend flours and salt together. Stir in water until dough pulls away from sides of bowl. Knead well. Let sit for a few minutes.
Divide the dough into four or more parts and roll into rounds as thin as possible. Flour a heavy round griddle, carefully roll the flattened dough onto the rolling pin to transfer it to the hot griddle, and cook the flatbread over low heat, piercing the top with fork, until browned and crisp (about 15 minutes).
Heat the wines slowly in an enamel pot. Tie spices in a bag and add. Peel the orange and add the peel and the juice to the wine. Add fruit and aquavit. Sweeten to taste. Reheat slowly. Serve warm with almonds on top.
Pozole is a pork, chicken, and hominy soup very typical of south central and western Mexico. In many places it is traditionally served on Thursday afternoons and evenings. It is ladled into clay bowls and each person garnishes and seasons the soup at the table per individual taste.
Ingredients for Pozole: Mexican Hominy Soup
1/2 lb. pork shank
1/2 lb. spare ribs
1 cut chicken
1 pigs foot
1/2 onion
1 t. oregano
4 quarts water
salt
2-3 cups hominy
3-5 guajillo chiles, soaked overnight
Preparation
Cut meat into pieces. Boil pork meat and chicken with onion, oregano, and salt. Skim as necessary. When meat is half-cooked, add hominy and whole chiles. Cook till hominy is tender and begins to pop open. Serve in clay bowls accompanied by any or all of the following garnishes and additions:
powdered or dried leaf oregano
quartered limes (squeeze juice into soup as desired)
Walnut and Poppy Seed rolls — Diós és Mákos kalács (bejgli)
At Christmas time we’d travel to visit Grandma and Grandpa and as soon as we walked into the front door of their house we would be overwhelmed by the mingling of smells coming out of the kitchen. Every surface available from the entryway down to the basement would have pans covered with clean cloths that would be hiding cookies, hoska, and other sweet breads, and our favorite walnut and poppy seed rolls.
House on a Mountain–Julian
For the dough:
750 g/1 lb. 7 oz. Flour
350 g/12 oz. Butter
30 g/1 oz. Sugar
pinch of salt
6 egg yolks
150 ml/ 5 fl. oz. Milk
15 g/half oz. yeast
Fr the walnut filling
80 g/3 oz. Honey
120-130 g/ 4 and half oz. Sugar
250 g/9 oz. ground walnuts
50 g/2 oz. finely chopped sultanas
1 T of rum
cinnamon
grated lemon peel
For the poppy seed filling
80 g/3 oz. Honey
125 g/ 4 and half oz. Sugar
250 g/9 oz. ground poppy seeds
1 T of rum
grated lemon peel
Dissolve the yeast in the lukewarm milk. Sieve the flour and salt into a bowl. Rub in the butter, add the sugar and the egg yolks and mix in the yeast in lukewarm milk. Blend well together and knead. Put aside to rest in a cold place for few hours. Then roll into rectangle and cut into strips. Spread with the walnut and poppy seed filling. Roll up, brush with egg white and bake in a moderately hot oven until golden brown.
To make the walnut filling, dissolve the sugar and honey in a saucepan over heat. Add the walnut and cook for a few minutes. Remove from heat and mix in the sultanas and rum. Finally add the cinnamon and grated lemon peel to taste.
For the poppy seed filling, cook the honey, sugar and poppy seed in saucepan. Remove from heat and add the rum and lemon peel to taste.
Toss together all ingredients except lettuce. Let sit, refrigerated, for an hour or two. Serve on a bed of lettuce. Servings: 6
Mixed Bean Salad Variation: Add 1 cup of cooked and drained white cannelli beans or alubias and 1/2 cup cooked and drained garbanzo beans to green bean mixture and marinate together.
