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Forest Song Cookbook
TABLE OF CONTENTS
Beverages
Elsa Baumann’s Ale
Judy’s Dandelion Wine
Tranoc’s Mead
Breads
Matka Lasu’s Apple Pancakes
Elsa Baumann’s Biscuits
Matka Lasu’s Matzoh
Matka Lasu’s Oat and Barley Pancakes
Matka Lasu’s Pumpernickel Bread
Judy’s Rye Bread
Gerda Felden’s White Bread
Elsa Baumann’s Whole-Wheat Bread
Desserts
Gerda Felden’s Apple Dumplings
Matka Lasu’s Apple and Dried Fruit Meringue
Matka Lasu’s Apple Walnut Pierogi
Matka Lasu’s Berry Jam
Judy’s Blueberry Pierogi
Matka Lasu’s Charoset
Judy’s Cherry Jam
Gerda Felden’s Chocolate Layer Cake
Judy’s Chrusti
Matka Lasu’s Kolaczki
Matka Lasu’s Korovki
Matka Lasu’s Mazureki
Matka Lasu’s Pepparkakor
Matka Lasu’s Sweet Cakes
Tranoc’s Sweet Rolls
Meat and Fish Dishes
Matka Lasu’s Beef Brisket
Gerda Felden’s Roast Beef
Matka Lasu’s Orange Glazed Chicken
Matka Lasu’s Gefilte Fish
Matka Lasu’s Roasted Goose
Matka Lasu’s Lammstek
Elsa Baumann’s Pork and Sauerkraut
Salads and Condiments
Judy’s Apple Radish Borage Salad
Judy’s Borage Salad
Malgorzata’s Cabbage Dandelion Salad
Matka Lasu’s Beets and Horseradish (Cwikla)
Matka Lasu’s Harvest Salad
Matka Lasu’s Herb Salad
Gerda Felden’s Luncheon Salad
Matka Lasu’s Pepper Cabbage
Judy’s Picnic Salad
Matka Lasu’s Pressgurka
Matka Lasu’s Sauerkraut
Gerda Felden’s Spinach Walnut Orange Salad
Side Dishes
Matka Lasu’s Orange Glazed Beets
Matka Lasu’s Pickled Beets
Matka Lasu’s Spiced Beets
Matka Lasu’s Bruna Brönor
Matka Lasu’s Corn and Bell Peppers
Matka Lasu’s Carrots and Sweet Potatoes
Matka Lasu’s Green Beans with Bacon
Gerda Felden’s Green Beans with Garlic and Thyme
Matka Lasu’s Pickled Green Beans
Matka Lasu’s Hasselbackpotatis
Judy’s Kapusta
Judy’s Mushroom Golabki
Matka Lasu’s Potato Croquettes
Elsa Baumann’s Potato Pancakes
Judy’s Potato Pierogi
Elsa Baumann’s Mashed Potatoes
Matka Lasu’s Spinach Bake
Matka Lasu’s Spinach Pierogi
Matka Lasu’s Stuffed Zucchini
Soups and Stews
Matka Lasu’s Apple Lentil Soup
Tranoc and Matka Lasu’s Barley Vegetable Stew
Crones’ Bean Soup
Crones’ Second Bean Soup
Matka Lasu’s Bean and Mushroom Soup
Judy’s Beet Borscht
Klaus and Gerda’s Cabbage Stew
Elsa Baumann’s Cabbage Potato Soup
Gerda Felden’s Chicken Soup
Matka Lasu’s Chicken Soup
Matka Lasu’s Kale Soup
Tranoc’s KupalaStew
Matka Lasu’s Mushroom Soup
Anna and Judy’s Root Soup
Matka Lasu’s Seafood Chowder
Vegetable Broth
Tranoc and Matka Lasu’s Vegetable Soup
Elsa Baumann’s Vegetable Stew
Babcia’s Zupa ze Moreli
Sneak peek
BREADS
Matka Lasu’s Apple Pancakes
- 1/3 cup water
- 2 TBS melted butter or shortening
- 1 egg
- 2 TBS honey
- 1 cup whole-wheat flour
- 2 tsp. baking powder
- 1 unpeeled apple, cored and diced
- Butter or shortening
Stir together first 4 ingredients in a medium bowl. Stir in flour and baking powder. Stir in apple. Heat skillet. Test its heat by dropping a few drops of water into it. If the drops boil immediately and dance around, the skillet is hot enough. Melt a little shortening in the skillet. Drop batter by quarter cups into the skillet. Cook until pancakes bubble on top. Turn with a spatula. Brown the other side.
Matka Lasu and I clung to each other like floundering shipwreck survivors. Buoying each other up with false hope, we spent hours cooking dishes we knew Tranoc would love and left them on the ground, blowing steam to the four winds so wherever he was he would smell it and come home. We spoke in whispers so we’d hear the faintest sound at the door, going taut when we thought we heard a scratch or a bump, racing into the night every time a wolf bayed, however distant the cry.
- Excerpt from Forest Song: Finding Home
DESSERTS
Gerda Felden’s Apple Dumplings
Yield: 6 dumplings
- 2 cups ground oats
- 2 cups whole-wheat flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 cup vegetable oil of choice
- 2 TBS lemon juice
- 1 cup ice water
- 6 small to medium baking apples, peeled and cored
- 6 TBS honey
- 1 tsp. ground cinnamon
- 6 TBS soft butter
- 2 cups firmly packed brown sugar
Preheat oven to 425 degrees. Stir together oats, flour, soda, and powder in a large bowl. Quickly stir in oil, lemon juice, and water. Handling dough as little as possible, shape into 6 balls. On a lightly floured surface, roll each ball to a 9” circle. Place one apple, stem side up, in the center of each disk. Stir together honey and cinnamon. Spoon one TBS honey-cinnamon mixture and one TBS butter into each apple hollow. Fold pastry up over each apple, covering completely. Arrange in a 13 x 9 x 2” baking pan. Bake apples 35-40 minutes. While apples are baking, stir together brown sugar and 1 cup water. Stirring constantly, bring to boiling. Boil 5 minutes. Remove dumplings from baking pan to serving dishes. Spoon syrup over each.
MEAT AND FISH DISHES
Matka Lasu’s Beef Brisket
Serves 12
- 1/2 cup lemon juice
- 2 TBS minced fresh parsley
- 1 TBS minced fresh marjoram leaves
- 6-7 lbs. beef brisket
- 2 cups dry red wine
- 1 large onion, minced
- Leaves from 3 ribs celery, minced
- 5 unpeeled potatoes, scrubbed and halved
- 6 medium unpeeled carrots
- 3 ribs celery
- 1 large tomato
- 3 onions, quartered
Stir together lemon juice, parsley, and marjoram. Rub onto brisket, covering all. Let sit in refrigerator overnight. The next day brown meat on the fat side only in a hot skillet. Remove from skillet. Stir together wine, onion, and celery leaves. Place brisket in a roasting pan. Cover with wine mixture. Allow to marinate 2 hours. Preheat oven to 350 degrees. Arrange vegetables around brisket. Cover and roast 3 hours.
“Hello the manor lady!” Bozena twittered like a chaffinch from somewhere in the woods. For a breath we all looked at each other in shock, then in greed, as if each would grab the last of a dessert. Smashing into each other, we raced to the exit, all three of us squeezing through the doorway at once.
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Excerpt from Forest Song: Little Mother
SALADS AND CONDIMENTS
Judy’s Apple Radish Borage Salad
Serves 4-6
- 1 cup fresh raspberries
- 1TBS honey
- 3 TBS raspberry vinegar or 2 TBS white vinegar
- 3 TBS water
- 1 TBS grape seed oil
- 1/2 TBS fresh thyme leaves
- 1 large unpeeled apple, cored and diced
- 12 unpeeled radishes, thinly sliced
- 3 cups roughly chopped borage
- 3 cups roughly chopped spinach
In a small bowl crush raspberries. Stir in honey, vinegar, water, oil, and thyme. Bring to boiling over medium heat, stirring and pressing berries against the sides of the pan. Reduce heat and simmer, stirring, until honey is dissolved. Cool to room temperature. Toss together apple and next 3 ingredients in a salad bowl. Toss in dressing.
I dabbled my toe. The water was like a river of snow, which, of course, is exactly what it was, having flowed down the mountain from the white-crested peaks. I edged one foot forward and then the other, icy water rippling around my ankles. My feet went immediately numb. I took another step as if I were a house cat testing something it doesn’t altogether trust. I was up to my calves and hardly able to walk. One more step and I lost the bottom and was over my head in glacial water. My heart stopped. Something punched the air from my lungs. I couldn’t move my arms. My legs were paralyzed. Panic flailed inside me, as fierce and as solid as a swarm of bees. Something pushed me from beneath, and I surfaced with a sputter, gulping oxygen and grasping at air with my fists as if it were substantial and I could cling to it. Malgorzata wriggled to the surface like a tadpole. Matka Lasu supported me under my arms, humming a whisper that I was fine, just fine.
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Excerpt from Forest Song: Finding Home
SIDE DISHES
Matka Lasu’s Orange Glazed Beets
Serves 4-6
- 2 TBS butter
- 2 tsp. cornstarch
- 1/4 tsp. salt
- 1 TBS honey
- 1 tsp. cider vinegar
- 2 tsp. grated orange zest
- Juice of 1/2 large orange
- 3 cups sliced cooked beets
Melt butter in a saucepan. Blend in cornstarch and salt. Add honey, vinegar, orange zest, and juice. Cook, stirring, over medium heat until smooth and thick. Add beets and simmer 10 minutes or until beets are heated through.
Tranoc kissed the backs of my hands as he had the night before then turned them over and kissed my palms. The gallantry of his gesture embarrassed me, and I felt a giggle bubbling in my mouth. But the grief in his eyes squeezed my titters to a lump that settled painfully in my throat. I took a deep breath and swallowed hard. The lump remained.
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Excerpt from Forest Song: Finding Home
SOUPS AND STEWS
Matka Lasu’s Apple Lentil Soup
Serves 6-8
- 6 cups Vegetable Broth
- 1 TBS olive oil or canola oil
- 1 cup lentils
- 1 medium red onion, diced
- 2 medium unpeeled carrots, diced
- 1 rib celery with leaves, diced
- 1/4 cup chopped fresh mint leaves
- 7 cloves garlic, minced
- 2 unpeeled apples, cored and diced
- Freshly ground pepper to taste
Bring first 8 ingredients to boiling in a soup pot. Reduce heat to medium and cook 15 minutes. Reduce heat to low. Stir in apples and pepper. Simmer 10 minutes more or until apples reach desired tenderness.
Suddenly the Nazi menace was as real as a kiln-fired earthen bowl. For the first time I could smell the acrid fear inside the thing. For the first time I staggered under its weight. I wanted to smash it against a stone and watch it shatter into tiny sharp-edged bits.
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Excerpt from Forest Song: Little Mother
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