Potato Dumplings Rum Balls

2 large potatoes 2 cups powder sugar

Ten Tasty
shot of rum
Love 'em or hate 'em, chocolate shavings
Slovakia's national dish is flaked coconut
bryndzové halušky, little granulated sugar

Slovak Recipes
potato dumplings mixed
with special cheese called
bryndza. You won't find bryndza in your regular Rum balls (rumové guľky) are a popular holiday
grocery store, but the "Israeli-style Feta" from treat. They are easy to make: no baking required!
Trader Joe's tastes very much like the real thing. Start by combing the powdered sugar and ground
Peel the potatoes and grate
them finely using a box grater.
walnuts. Add the yolk and the rum. Mix together
with a wooden spoon - the mixture will be really
from the kitchen of
Add the flour and a pinch of
salt. Move the dough onto a
sticky! Roll the dough between your palms into
balls about 1" across. In a separate bowl, mix
chocolate with granulated sugar and roll each ball
SlovakCooking.com
wooden cutting board and hold
it over a pot of boiling salted in this mix. Or, if you like coconut, top the balls
water. Using a butter knife, toss little pieces of with the flaked coconut found in the baking
dough into the water. Scoop the dumplings out section of your supermarket.
with a slotted spatula once they float up. Mix in
the cheese and top with bacon bits and several Farmer's Cheese Cake
spoonfuls of bacon fat. Stir together before 1 packed dry yeast
eating. Dobrú chuť! (Bon appetit!) 8 cups flour
6 tbsp sugar
Bryndza Pirohy 1 tsp baking powder
bit of oil
2 large potatoes Topping: cinnamon,
about 2 cups flour vanilla, farmer's cheese
1 egg powdered sugar
bacon bits
sour cream A cake popular at Slovak festivals is tvarožník or
bryndza farmer's cheese cake. If made in a round
shape, then it's called tvarohový koláč. Prepare a
leavened dough by combining the first 5
ingredients with water to obtain stretchy dough.
Let rise, covered, in a warm place for several
Another popular bryndza dish is pierogi (pirohy).
hours, then flatten to about 1" thick. Lightly brush
Cook the potatoes in their skin. Peel them once
on oil and fold over. Flatten again and repeat.
they get soft and mash them. Add the egg, salt,
Form the dough into a loaf shape and cut into
and enough flour to make a stiff dough. Dust a
three pieces. Roll out each to the size of your
wooden board with flour, and roll the dough to ⅛"
baking pan and top with flavored farmer's cheese
thick. Use a small drinking glass to cut out circles.
(dry cottage cheese). Bake at 350°F until golden. Visit us online:
Place one teaspoon of bryndza in the middle. Fold
over, pinch shut, and cook until they float to the URL: www.slovakcooking.com
surface. Sprinkle with bacon bits made by slowly
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melting the bacon fat away. Pour two spoons of Contact: [email protected] SlovakCookingcom/120095713564
bacon grease over and top with sour cream. Catering: www.slovakcooking.com/catering Twitter: twitter.com/slovakcooking
Slovakia... Sauerkraut Soup Hungarian Goulash
... or Slovensko, is a small 2 lbs sauerkraut 2 lb cubed beef chuck
landlocked nation located in 1 quart water 2 bell peppers
the heart of Europe. Despite 12 ozs pork neck 3 tomatoes
its size, Slovakia is home to 4 peppercorns scallions (or leeks)
many medieval castles, clear 1 tsp caraway 4 cloves of garlic
mountain lakes, healing hot 2 whole cloves 1 tbsp tomato paste
springs, underground caves, crushed nutmeg paprika, salt
2 cloves garlic red and black pepper
and friendly people. Many Americans also
2 onions, 2 apples caraway, marjoram
trace their heritage back to Slovakia. Paul
small hand full dried mushrooms, 1 tbsp paprika Brown the meat in hot oil. Add chopped up
Newman, Jesse Ventura, and Tom Ridge are 1 tbsp red pepper, 0.8 lbs sausage and bacon peppers, diced tomatoes, leeks and crushed
among those whose ancestors came from small container of sour cream, 1 tbsp flour garlic. Add the seasonings. Cover with water and
Slovakia. The immigrants arrived mainly at
Sauerkraut soup (kapustnica) is a traditional let simmer, covered, until the meat softens
the turn of the 19th and 20th centuries to Slovak Christmas soup, but it's good all year long! (about 3 hours). Add more water as needed, but
work as miners and laborers. They settled in Start by rinsing and draining sauerkraut. Put it in just enough to keep the sauce thick. Serve with a
Wisconsin, Pennsylvania and Illinois and a pot with water, and bring to a boil. Then add few slices of knedľa (bread dumpling).
brought with them their rich cultural heritage. pork neck, spices, garlic, mushrooms, onions and
whole apples. Add smoked sausage, bacon and To make knedľa: Combine 4 cups flour with 1
Yet Slovak Cuisine... paprika once the pork and sauerkraut are tender. cup milk, 1 egg, 1 packet of yeast, 1 teaspoon of
... is almost unknown outside the country's Simmer for an additional 30 minutes. Finally, add sugar and a few teaspoons of salt. Mix, knead
borders. This is too bad! Not only is the food sour cream mixed with flour and let it come to a together, and let rise in a warm place. Divide and
delicious, it is also really simple to make. It boil. Sweeten with sugar if needed. form the dough into two loaves. Steam for 18
minutes over a pot of boiling water, or by placing
relies on staples grown in Slovak gardens -
items easily found in your local supermarket. Lettuce Soup each dumpling in a pot of boiling water, covered
with a lid. Slice with sewing thread.
4 tbsp flour
SlovakCooking.com started with one simple
goal: to let folks like you know about Slovak
2 tbsp of butter
2½ cups of water
Chicken on Salt
food. Here are ten recipes to get you started. 2½ cups of milk
1 whole chicken
Try them - they all taste great! 1 tsp flour
2 lbs salt
1 head iceberg lettuce
rice
Holubky 2 tbsp sugar
5 tbsp vinegar, dill
lettuce
A dish popular at the time the first Slovaks came tomatoes
to America was stuffed cabbage or holúbky. You One uniquely flavored dish in the repertoire of green peppers
won't find it readily in Slovakia anymore, but you Slovak cooking is soup made with not much more
can make it easily at home. Pour boiling water than a single head of green lettuce. It may be
over 1½ cups of rice. Add ½ pound of ground bit of an acquired taste, but for many Slovaks, A simple way to get a perfectly juicy chicken is
beef, 2 finely chopped onions, 2 eggs, salt, and šalátová polievka is the soup of choice. Start by to bake it on a bed of salt. The salt will turn the
black pepper. Mix well. Pull apart head of cabbage preparing zápražka (roux) by browning flour in skin crispy, sealing in the juices. The meat won't
and pour hot water over the leaves. Top with the melted butter. Stir in water and bring to a boil. get salty, and the salt that sticks to the skin can
filling, roll and tie shut with a thread. Put layer of Whisk the remaining flour in milk and add to the be brushed off easily. Wash and dry the bird and
sauerkraut into a greased baking pan and place pot. Cook for a few minutes. Add finely chopped place it breast side up in a baking pan into which
the cabbage leaves on top. Cover with more head of lettuce, plus vinegar and sugar to taste. you have first poured about 2lbs of salt. Bake for
sauerkraut. Pour sour cream over this and bake Let go through boil. Top finished soup with some one hour for every 2lbs of chicken. Serve with
at 325°F until soft. Serve with potatoes. chopped dill. Serve with hearty rye bread. rice and vegetables.

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