Thread: Cooking -International Recipe Exchange- Come on Take a look!

When I was growing up I had the great pleasure of eating some of the most scrumptious desserts (and real food) one could ever imagine. My dad’s mom (Nana, as we call her) was born in Vienna, Austria, in 1903 and her mom was a seamstress for the nobility there. With her mom’s connections, she obtained recipes from some of the great European chefs and in turn, she passed them on to my Nana. Nana would make cream puffs from scratch with real custard filling and chocolate icing, mondel brot cookies, zucchini bread … and well, just all sorts of things. I am very pleased to say that my Nana is still alive and doing fairly well at 105 (for her 101st birthday she went to Disney World for the first time and actually rode the Haunted Mansion ride!).

At one point in her life, she wrote down many of these recipes in a little book for a charity fundraiser ("Taste a Bit of Europe: Continental Pastries for the American Sweet Tooth"). I rediscovered my photocopy of this book recently and realized that she had noted the nationality of each of the recipes and it started me thinking about a thread for this forum. What if people posted one (or more) of their favorite recipes from their native areas? And… if they were also willing, give a little history about why the dish is important to them, what memories it brings back or what traditions it might hold for that area of the world. This would be a great way to learn about other areas of the world, customs, traditions, food and let people try new foods all at the same time. You could even include a photo of the food, so we know what the final product “should” look like.

Now, I know that the U.S. uses different measurements than the rest of the world, so I have uploaded some cooking conversion tables to help out and here's that link http://www.mediafire.com/?yzyidyz5jiy

To get things started, I have uploaded a copy of my Nana’s cook book http://www.mediafire.com/?ow1mewmntom

If you already are familiar with any of these dishes, please let us know!

Also, if you try one of the recipes posted on this thread, give your feedback or "review"!
Did you like the dish? Was it easy to make? Too hard too make? Were the directions confusing? Was the food too spicy? Was it much better than it sounded? Did you have trouble finding ingredients? Were you familiar with all of the ingredients? Would you make it again? Blah, Blah, Blah...

Here are the recipes in her book:

From Austria:

• Sacher Torte
  Rumplatzchen (Rum Cookies)
  Schaumtotre (a meringue base to use for ice cream, fruit or melon balls for a low calorie dessert)
  Nuss Torte (Nut Cake)
  Continental Frosting (Semi-sweet chocolate)

From Belgium:

• Pain D’ Amandes (Almond Cookies)
  Bohemian Wafers
  Angelique (Delicate Cake Roll)

From Denmark:

• Royal Crowns (Cookies)
  Danish Puff

From England:

• English Savouries (Hors D’oeuvres)
  London Mushroom Muffins

From France:

• Mayonnaise Canapé Pastry
  Gateau Bonbons
  Parisian Breakfast Puffs

From Germany:

• Linzer Kranze (Wreath Cookies)

From Holland:

• Apfel Kuchen (Apple Cake)
  Kletskoppen (Gossip Heads, lacy cookies)

From Italy:

• Calcioni (Filled Holliday Cookies)

From Ireland:

• Dublin Fruit Cake

From Mexico:

• Polvoroner (Cookies)

From Norway & Sweden:

• Norwegian Almond Bars

From Poland:

• Paderewskis (Party Cookies)
  Baba Un Rhum (Rum Cake with Whipped Cream, yet her recipe does not tell you how much Jamaican rum or how to make the whip cream!)
  Mazurek (Polish Breakfast Cake)

From Portugal:

• Pasteis de Belem (Puff Pastry, mini egg-custard pies)

From Spain:

• Cuernitos (Little Horns also known as Mexican Wedding Cookies)
  Castilian Layered Rum Cookies

From Switzerland:

• Schweitzer Shocoladen Torte (Chocolate Cake)

When I was growing up my father sometimes at a weekend morning made French toasts. In a typical Russian family the principal cooker is a mother, so the time when a father prepares some food becomes memorizable. These French toasts we called as "eggy bread" but only few days ago I've become aware of the widely used name "French toasts". My awareness have originated from tricky cobweb of coincidences: 2003 invasion of Iraq, French opposition to such an invasion, renaming of "French fries" to "Freedom fries" in US opposition to the French opposition and finally the Ice Hockey Championship in Switzerland! So, how these events were tied? There were funny "Power Rankings" (as of May 1) for Ice Hockey teams where the US to French opposition were recalled in terms of the "Freedom fries". Seeking for the meaning I've found that that lovely eggy bread is called as the "French toast".

Originally Posted by CoffeeCup

When I was growing up my father sometimes [s:24n1bihr]at a[/s:24n1bihr] on the weekend morning made French toast[s:24n1bihr]s[/s:24n1bihr] (it is singular for some odd reason). In a typical Russian family the principal cooker is [s:24n1bihr]a[/s:24n1bihr] the mother, so the time when a father prepares some food becomes [s:24n1bihr]memorizable[/s:24n1bihr] memorable. These French toast[s:24n1bihr]s[/s:24n1bihr] we call[s:24n1bihr]ed as[/s:24n1bihr] "eggy bread"; but, only few days ago I've become aware of the widely used name "French toast[s:24n1bihr]s[/s:24n1bihr]". My awareness [s:24n1bihr]have[/s:24n1bihr] originated from tricky cobweb of coincidences: 2003 invasion of Iraq, French opposition to such an invasion, renaming of "French fries" to "Freedom fries" in US opposition to the French opposition and finally the Ice Hockey Championship in Switzerland! So, how are these events [s:24n1bihr]were[/s:24n1bihr] tied together? There were funny "Power Rankings" (as of May 1) for Ice Hockey teams where the US to French opposition were recalled in terms of the "Freedom fries". Seeking for the meaning I've found that that lovely eggy bread is called as the "French toast".

Yes, I remember well the whole Freedom Fries thing!

I can smell the your French Toast now; however, to get the picture clearer in my mind's eye... please answer a couple of questions for me...
Do you remember or know what type of bread your father use and were they really thick slices or thin?
Did he add spices such as cinnamon or nutmeg to the egg mixture?
And once it was finished, did you top it off with powdered sugar, maple syrup or butter or all three?

p.s. I love the phrase you used..

Originally Posted by CoffeeCup

tricky cobweb of coincidences

Originally Posted by rockzmom

From Poland:

• Paderewskis (Party Cookies)
  Baba Un Rhum (Rum Cake with Whipped Cream, yet her recipe does not tell you how much Jamaican rum or how to make the whip cream!)
  Mazurek (Polish Breakfast Cake)

never in my life have I tried any of these, what is more, I haven't even heard of Paderewskis, nor Baba Un Rhum.
Mazurek is quite popular, but only made for Easter, I think. Not a tradition in my family, though

Originally Posted by kamka

Originally Posted by rockzmom

Baba Un Rhum (Rum Cake with Whipped Cream, yet her recipe does not tell you how much Jamaican rum or how to make the whip cream!)

...never in my life have I tried any of these, what is more, I haven't even heard of Paderewskis, nor Baba Un Rhum.

It might be what we call "ромовая баба" at our place... If it is, we know it very well. At least in Moscow and StP you can easily find it in a confectioner's shop. It is good. I like it.

(hmm, but I actually don't understand what means "Whipped Cream", so it could be another thing)

hmm, come to think of it, perhaps they meant "Babka", but it's also not served with whipped cream. It is very good though also a typical Easter cake.

This is how our Ромовая баба looks like:

In Saint Petersburg:
http://crystal-penza.ru/images/subgroups/big/128.jpg

In Moscow:
http://pahlava.com/media/1/pp_89.jpg

(maybe that white stuff is "whipped cream"?)

The St. Petersburg one tastes much better than the one of Moscow.

Оля says:

(maybe that white stuff is "whipped cream"?)

Looks more like icing: глазурь

whipped cream = взбитые сливкиг

To make whipped cream: Beat chilled cream until it forms stiff peaks (if it begins to turn yellow, stop,or you will have butter!) . Stir in sugar to taste, gently. Whipped cream! You can add vanilla or other flavoring, if you like.

Nana wrote in the cookbook

This recipe was conceived by King Stanislas Lezcynsku of Poland in the 18th Century. When his daughter, Maria married Louis XV, King of France, she introduced her father’s culinary invetntion to the French and named it after her husband’s favorite hero, Ali Baba.

I also found this online

Available at any time is one of the most luscious desserts in Paris, baba au rhum, made with rum-soaked sponge cake, or its even richer cousin, un Ali Baba, which also incorporates cream-based rum-and-raisin filling http://www.frommers.com/destinations...062022435.html

Olya,
That looks more like a white icing. This is more like it. The top and middle are whipped topping or whipped cream.


And Alex (or other music fans), if you are reading this... did you ever listen or get your hands on this album? My parents had it!!


Whipped Cream is heavenly and here is the the BEST recipe I have EVER found to make it. It is an Amish recipe from the cookbook, Cooking from the Quilt Country, by Marcia Adams:

Whipped Cream Topping
Makes 1 ½ cups or enough to liberally cover 1 pie

The addition of corn syrup to the cream helps to stabilize it and the cream does not go flat, but stays nice and perky for a couple of days, though most pies don’t last that long. Sometimes, cooks complain that their cream doesn’t whip. An older cream (check the date on the container) whips better than newer cream, and the bowl and beater should be well chilled before using.

1 cup very cold heavy whipping cream
¼ cup confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon light corn syrup
Speak of salt

In a cold mixer bowl, combine all the ingredients and whip until the cream is stiff and forms well-defined peaks. Don’t walk away and leave this while it is beating, though, for the mixture can turn into butter in a matter of seconds.

Looks like we're on the same wavelength, rockzmom! I like the size of your pics, though! I remember Herb Alpert, "The Look of Love," The Girl from Ipanema," etc! But, then, I'm o-l-d!

My mother used to fix piroshki (пирожки), meat or apple or sauerkraut pies, and galoupsie (I cannot find the Russian equivalent: галупцы?? Someone please help! Google images of галупцы are NOT correct!), cabbage rolls stuffed with meat, onions and raisins and simmered in a tomato sauce. She always told me she had to make the recipes up, as her mother didn't teach her to cook (one of the many mysteries of my mother's life....).

rocksmom, with your Southern heritage, you'll enjoy this: My Dad told me that when they first got married (Mom was a war bride from WWII), neither of them could cook. They decided to make Southern fried chicken one night and couldn't believe how long it took to keep flipping the chicken over and over in the frying pan, it just wouldn't finish cooking. Neither of them thought of cutting the bird up into pieces....!

By the time my brother and I came along, Mom was an excellent cook, I couldn't even imagine her not knowing how!

Originally Posted by Winifred

Google images of галупцы are NOT correct

That's probably because it's spelled голубцы.

I love 'em. I had an Armenian friend whose mother used to make us vegetarian golubtsi stuffed with kind of a mushroom and rice pilaf. Очень вкусно! Just don't forget to top them with sour cream.

Originally Posted by Winifred

I remember Herb Alpert, "The Look of Love," The Girl from Ipanema," etc! But, then, I'm o-l-d!

he he...we are probably about the same age. Those are great songs!

Originally Posted by Winifred

My mother used to fix...cabbage rolls stuffed with meat, onions and raisins and simmered in a tomato sauce. She always told me she had to make the recipes up, as her mother didn't teach her to cook (one of the many mysteries of my mother's life....).

Nana also made stuffed cabbage rolls just as you described! I never cared for them. She would make them for my mom though. Nana lives with my dad in Wellington. I have asked him to try and get the recipes for the cream puffs and mondel brot. I will add the stuffed cabbage rolls to the list!


Winifred...your story about the fried chicken reminds me of another one about roasting a turkey where the family used to cut off the tail end of the bird before cooking it. This went on for generations and everyone thought this was how to cook a turkey. Until one day someone said "ah, no, you don't cook it that way." So, they asked the grandmother why she did it that way only to discover that it was because her mom did it that way because she did not have a roasting pan big enough for the large turkey and that was the only way to make it fit!

Originally Posted by rockzmom

Do you remember or know what type of bread your father use and were they really thick slices or thin?
Did he add spices such as cinnamon or nutmeg to the egg mixture?
And once it was finished, did you top it off with powdered sugar, maple syrup or butter or all three?

Actually he used any type of bread. The slices thickness was about a half inch. Spices were not added. Once it was finished it was not possible to top it off, because we liked it so much and were not able to wait more, so the French toast immediately disappeared in our stomaches.

Great idea, Rockzmom! I love to bake. I have to say, I never heard of Bohemian Wafers or Angelique before. Couldn't find any pictures either, so if you would happen to have any, I'd love to see them.

I would suggest changing the name of the Dutch apple cake to appelkoek, appelcake of appeltaart however. Apfel Kuchen is German.

I'll be sharing my recipe for waffles shortly. I don't know if it's a typically Belgian recipe but they're very tasty anyway .

Originally Posted by Matroskin Kot

Originally Posted by Winifred

Google images of галупцы are NOT correct

That's probably because it's spelled голубцы.

I love 'em. I had an Armenian friend whose mother used to make us vegetarian golubtsi stuffed with kind of a mushroom and rice pilaf. Очень вкусно! Just don't forget to top them with sour cream.

Thank you for the word! My husband and I are vegetarian (I call myself a "tribal" vegetarian, because like tribes of old, I'll eat meat - well, turkey or chicken - on holidays ), so I'm going to try out the mushroom/pilaf version! Sounds great!

rockzmom wrote:

he he...we are probably about the same age. Those are great songs!

Guess we will both have to type fast to stave off arthritis

Originally Posted by devochka

Great idea, Rockzmom! I love to bake. .

Thanks!

Originally Posted by devochka

I would suggest changing the name of the Dutch apple cake to appelkoek, appelcake of appeltaart however. Apfel Kuchen is German.

Hmmm, you had me go hunting in the only book my Nana wrote in that I have here in the house. I knew that Nana spoke German (an a few other languages) but it is odd that she listed the name of her cat as "kotik" (cat in Polish, she noted for me).

Anyway, I am just trying to determine if maybe the person who gave the recipe to my Nana's mother would have spoken in German because that was the only language this person knew or is it possible that this person came from a small area of Holland/Netherlands that actually spoke German? Could that be possible, devochka? What do you think???

Originally Posted by devochka

I'll be sharing my recipe for waffles shortly. I don't know if it's a typically Belgian recipe but they're very tasty anyway .

Can't wait! You will be posting scratch and sniff photos right

Oh, and Olya... Nana wrote in her book to me that her best friend growing up was.. OLGA!!!

There are only two languages spoken in the Netherlands, Dutch and Fries (Fries is only an official language in the province of Friesland). Today, there isn't a part of the Netherlands where German is being spoken. And to my knowlegde there has never been. (I think the construction of those last sentences is way of, but it's understandable, right?)

So I would guess the person who gave the recipe only spoke German or maybe if he/she spoke German with your grandmother, he/she just gave the German name and didn't think of giving the name in its original language.

What are scratch and sniff photos?

Originally Posted by devochka

Today, there isn't a part of the Netherlands where German is being spoken. And to my knowledge there has never been.

1940-1944?

Originally Posted by devochka

There are only two languages spoken in the Netherlands, Dutch and Fries (Fries is only an official language in the province of Friesland). Today, there isn't a part of the Netherlands where German is being spoken. And to my knowlegde there has never been. (I think the construction of those last sentences is way of, but it's understandable, right?)

So I would guess the person who gave the recipe only spoke German or maybe if he/she spoke German with your grandmother, he/she just gave the German name and didn't think of giving the name in its original language.

devochka. Thanks, you taught me something today! I had never heard of Fries or Friesland!
Your thoughts about the name of the apple cake are a good possibility. I also found this on Wiki and maybe it might help explain as well. Also remember we are talking about pre 1900 here as Nana was born in 1903.

High German
Main article: High German languages
High German is divided into Central German and Upper German. Central German dialects include Ripuarian, Moselle Franconian, Rhine Franconian, Central Hessian, East Hessian, Lower Hessian, Thuringian, Silesian, High Franconian, Lorraine Franconian, Mittelalemannisch, North Upper Saxon, High Prussian, South Markish and Upper Saxon. It is spoken in the southeastern Netherlands, eastern Belgium, Luxembourg, parts of France, and in Germany approximately between the River Main and the southern edge of the Lowlands. Modern Standard German is mostly based on Central German, but it should be noted that the common (but not linguistically correct) German term for modern Standard German is Hochdeutsch, that is, High German
http://en.wikipedia.org/wiki/German_language

Originally Posted by devochka

What are scratch and sniff photos?

Ah.. it was sort of a joke since it won't work here on the internet... but a scratch and sniff photo is one that has the smell of whatever it is that you are looking at. They use it a lot here with say, air fresheners so you will know the fragrance of it before you buy it. They do it with other things as well. You use your fingernail to scratch a little patch on the container and then you can sniff it to smell the fragrance. So I was teasing you about sending a photo that we could smell your wonderful waffles!

Originally Posted by Matroskin Kot

Originally Posted by devochka

Today, there isn't a part of the Netherlands where German is being spoken. And to my knowledge there has never been.

1940-1944?

Well, yes, but it was never adopted by the Dutch as their official language.