Tag: Jam

Baka’s Palačinke

On By lukephillaryhIn Luke's Dishes2 Comments
Crepes Croatian food nutella
Luke demonstrating perfect palachinka form

I am a proud half-Croatian, which means even though I can’t speak a full sentence, I can still root for the soccer team and visit family on the beautiful Dalmatian coast. One of the biggest treats of growing up with a Croatian mother was the occasional palachinka (known as crepes to most) breakfast. This recipe comes from my grandmother, “Baka” in Croatian, who happened to celebrate her 85th birthday earlier this week. Baka’s recipe calls for seltzer or club soda, which gives the palachinka a perforated appearance. As I demonstrate above, the key technique for palachinka making is a tight roll and an even sprinkling of powdered sugar. Jam and nutella make the perfect filling for this classic Croatian breakfast.

Ingredients:

  • 1 cup flour
  • Pinch of salt
  • 1 TBS sugar
  • 1 1/4cup milk
  • 2 eggs
  • Dash of vanilla extract
  • 1/4 cup seltzer
  • 1/4 cup canola oil for pan/skillet

Directions:

  1. In a medium sized bowl, mix the dry ingredients. flour, salt, and sugar. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  2. Whisk the wet mixture with the dry ingredients, being sure to add slowly or in couple of batches. After fully incorporated add the seltzer. It is important that it be added last! The palachinka batter should have the texture of melted ice cream. If it does not, adjust with extra milk or flour. You can refrigerate for 30 minutes and up to 24 hours or start cooking right away. A crepe pan is ideal for cooking, but a small skillet will also do.
  3. Heat the pan to medium-high and add about a teaspoon of oil. Swirl the oil around the pan.
  4. Lift the pan off the flame and pour about 1/4-1/3 cup of the batter to the center of the pan. Swirl the batter around until it covers the pan evenly. Cook on one side for 2 minutes and then flip with a silicone spatula or spoon (wooden spoon works well too, just don’t use anything with sharp edges!) and cook on the other side for 45 seconds to 1 minute.

Important note! Cooking time will get shorter and shorter as you go because the pan will get hotter. Adjust accordingly. Check out these visuals to study up on the swirling and flipping technique.

Serve with a variety of jams and ideally Nutella. Sprinkle some powdered sugar on top for a little flair and extra sweetness.

Details: Makes 8-10 crepes.

Jam Cookies for XMAS

On By lukephillaryhIn Classico1 Comment

 

Jam cookies Christmas
~ * ~* * Little Jewels ~ * ~* *

Impress your friends and Instagram followers with these jam cookies, or as they’re formally referred to, Linzer cookies. Post a pic of a platter of these beauties on your Insta and you’ll have people thinking you’re the millennial Martha Stewart (pro tip: they look even better with a sprinkling of powder sugar). They require some concentration and patience to make, but are simpler than you may think. Just make sure you have the proper tools and plenty of jams for an assortment of colors. With these cookies you’ll be celebrating XMAS in style!

Ingredients:

  • 6 TBS unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • a variety of jams + powdered sugar (the latter is optional)

Directions:

  1. In a medium sized bowl, cream together butter and sugar until pale then beat in egg and vanilla.
  2. In another bowl, mix together dry ingredients (flour, baking powder, and salt). Add the dry ingredients to the butter and eggs, mixing in the dry in three batches. It’s ok if the dough is a wee bit crumbly, better crumbly than sticky.  You can add more flour (sparingly) if too sticky.
  3. Divide the dough into two balls and then flatten the balls into disks.  Wrap the disks in plastic wrap and refrigerate for at least 1 hour.
  4. Meanwhile…Preheat oven to 350°F.  Line 2 baking sheets with parchment paper (or use non-stick sheets). Prepare a lightly floured surface to roll out dough.
  5. Take one dough disk, place on your floured surface and roll out.  You are aiming for an even 1/4 inch thickness. Use your Linzer cookie cutters to cut the bottom circles.  Collect the remaining scraps of dough, re-roll, and cut out more bottom circles.  You’re aiming to make around 25 bottoms.  Transfer to your baking sheet as you go along.  Once you’ve sufficiently used up your first disk of dough, bake the bottoms for 8-10 minutes, until the edges begin to brown.
  6. Repeat the above with your second disk, this time using the Linzer cookie cutters with the cut-out shapes to make the top circles.*
  7. When the tops and bottoms are cool, assemble!  Take your circle cookies (these have no cut out shape) and spread jam (a little more than 1/2 tsp) on the bottom of the cookie (the “bottom” is the smoother, more even underside of the cookie).  Then, take the circle cut-out cookies and gently place on top.
  8. Dress with powdered sugar or not – they’ll look beautiful either way. Enjoy with a cup of tea and make sure to snap a pic.

Details: Makes about 2 dozen cookies

*Note 1: Luke and I find that dipping our Linzer cookie cutters in flour makes it easier to keep the cut-out shapes intact.

*Note 2: If you don’t have or don’t want to buy special Linzer cookie cutters, you can use different sized circle cookie cutters.  A 3-inch circle cookie cutter can be used for the bottom and you can use a 3-inch and 1-inch cookie cutter to create the cut-out top.  You’ll have lack the variety of shapes, but still have very classy cookies.

To print the recipe, click here: Jam Cookies