Zosia's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
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From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
By Anne Applebaum, Danielle Crittenden, Bogdan & Dorota Bialy
Chronicle Books - 2012
Easy Microwave Applesauce : page 220
This method certainly has its merits but it has its drawbacks also.
I had 2 varieties of apples at various stages of ripeness but even the crisp Granny Smith was cooked well enough to purée in only 5 minutes, done without heating up a kitchen on a hot summer day. Cooking the fruit in an uncovered dish, I expected most of the liquid to evaporate. That wasn’t the case and some had to be poured off to avoid watery applesauce.
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Master Pierogi Recipe : page 202
This recipe is so close to my mother’s, I knew it would turn out well: it produces a smooth and silky, easy-to-roll dough that cooks up into a delicate envelope for whatever filling you desire.
The method used is the same as for making pasta. The dough is quite soft so kneading it is not particularly arduous and it does transform from a shaggy mess to a smooth, supple dough within 8 minutes.
I rolled it out a ½ batch at a time, using it to make traditional blueberry pierogi. My one complaint with the recipe is that, no matter how you do the math, there is no way you will end up with only 16-20 pierogi if you use the size of cutter recommended (5-7.5cm). I used a 6cm biscuit cutter and my yield was 53! Of course they were 53 delicious blueberry pierogi , so no one was really complaining!
The dough was very good but I would reduce the salt by ¼ tsp. I skipped the last part of the recipe as my family serves pierogi freshly cooked without butter.
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Rolled Pancakes with Jam/Nalesniki : page 221
This recipe for Polish crepe-like pancakes uses yogurt in place of the more traditional milk. The tangy flavour comes through and it seems to make the pancakes more tender but also more fragile and difficult to handle. I liked them but family prefer them made with milk.
The rating should be 3 1/2 stars.
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Wiener Schnitzel, Polish Style : page 188
“Polish Style” means that it’s made with pork and the initial step of dredging the meat in flour is skipped. Instead, the meat is dredged in a seasoned breadcrumb-flour mixture after it’s dipped in egg.
If one has never made a Polish schnitzel before, this is a very good recipe to follow as the instructions worked and the results were tasty.
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