Czech Foods Recipes

The recipe below comes from Vickie Klimitchek, the mother of one of my aunts.    Her grandson, my cousin Ryan, has proudly mastered her kolaches recipe. And I'm fond of this coffee cake recipe. My parents had it written in their family write-your-own-recipes-down cookbook. It's quick to put together and quick to bake and delicious on a chilly, windy Sunday morning. Some topping stays on top, some sinks down into sticky, sugary, buttery veins of deliciousness. My cousin Ryan holding his kolaches made from his grandmother Vickie's recipe.  Coffee Cake For the cake: 1 1/2 cups all purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1/4 cup butter at room temperature 1 cups sugar 1 egg 1/2 cup milk  Preheat your over to 375 degrees. Combine and mix flour, baking soda and salt in a bowl. In a separate bowl, cream together the butter and sugar.  Then add milk and egg. When blended, add the flour mixture and blend again....

Though my grandmother made an apricot buchta (or she just called it a roll), more common buchty might be poppyseed or cream cheese. Less common seems to be the buchta I've made filled with nuts and raisins. The Czech word " buchta " doesn't seem to be surviving as well as the word " kolach " either, for though Gallup mentions it third in a list of common Texas Czech pastries, I've found it almost impossible to find a recipe in a community cookbook that actually uses the word buchta . Instead, I find recipes for "rolls".  Still, Westfest actually has a buchta category in it's annual baking contest. And poppyseed buchty and cheese buchty can be found in true Texas czech bakeries next to the kolaches, klobasniky , and strudels (but they're called "rolls.") The recipe I use for the nut-filled pastry came to me from my first cousin once removed, Dorothy (Morkovsky) Fischer, and she does call the pastry a  buchta . (Photo...

The only place I'd seen these cookies (more like bars, really) before was at the roadside gas station-bakery Wiekel's in La Grange. On Wiekel's website, they offer… "The Czech Shortbread Bars have a crumbly texture and are lightly sweetened with a layer of either apricot or cherry filling." Mary's cookies were filled with raspberry jam (supporting the "Garnet" in the name) and they were indeed flaky and buttery and delicious. Do these cookies have a history that links them back to the homeland? I don't know, but I like the name and they are delicious. The Czech Republic certainly has its own version of guláš, but so does Hungary, Poland, Croatia and probably other places as well. My father and I have a theory that guláš is the ancestor of Texas Czech church picnic stew, which I'll explore in a post later this year. The recipe below is from the classic cookbook Generation to Generation , by the Historical Society of the Czech Club of Dal...

And now for something completely different... as you can probably see, I have been on a bit of an east asian food kick lately.  Best to mix things up a bit!  Since I recently had access to a grill, I thought I'd try my hand at some grilled flatbreads. These are warm, fluffy, and lightly seasoned with rosemary, sea salt, and tiny pools of olive oil goodness. This recipe uses a modified version of my basic pizza dough (using bread flour and longer rising times). You will need: 1 packet quick rise-dry yeast 1 cup water 2 Tbsp oil 1/2 Tbsp sugar 1 tsp salt 2 1/2 cups (strong) bread flour 2 Tbsp fresh rosemary, chopped Sea salt  Virgin olive oil Yield: 3 large flatbreads or 4 medium 1. Combine dry ingredients: salt, sugar, flour, and yeast in a medium bowl. 2. Heat water to 130F/55C, immediately add water (once heated) and oil. Stir until thick. 3. Turn dough onto floured surface, kneading for 5 minutes. 4. Return dough to bowl and cover with kitchen towel, let sit for 30 mi...

Spicy and uniquely flavored by a gochujang paste-based sauce, these crispy chicken strips are a great (and fairly simple) homemade version of Korean fried chicken wings.  I had been meaning to make Korean fried chicken for years now.  However, I have to remember that I want to make it in advance of a trip to Chinatown... and I finally remembered!  If you do not have a Chinatown and your supermarket's international food section is poor, it might be worth trying Amazon for gochujang.  Gochujang is also a standout ingredient in the sauce for Bibimbap ! Anyways, back to the fried chicken! For the sauce you will need: 2 Tbsp gochujang paste 1 Tbsp Sriracha 2 Tbsp ketchup 3 Tbsp rice wine vinegar 1 Tbsp toasted sesame oil 1 Tbsp butter 4 Tbsp caster sugar For the fried chicken you will need: 600g (approx 1.3lb) chicken breast fillets (strips) 6 Tbsp self-raising flour 3 Tbsp sweet potato flour 3 Tbsp rice flour 1 tsp salt 1/8 tsp ground black pepper Oil for frying   G...

I made Hiroshima-style Okonomiyaki a couple months ago.  And then a million times over since then.  We are crazy for Okonomiyaki!  It is not quite like anything I've ever eaten or cooked before.  Familiar flavors, such as the savory pancake and noodles mix with the smokey katsuobushi (bonito fish flakes) and Okonomi sauce which were new to me! I highly recommend heading here for a step-by-step guide to Okonomiyaki .  Or you can find the (I think more common?) Osaka style here . Happy Okonomiyaki-ing!

My husband and I have been greedily trying Japanese food all over London, as we simply cannot get enough!  However, that is an expensive hobby, so at some point we had to start doing our best to reproduce some of the wonderful food we've tried at home.  The recipe for rice balls (below) makes a great vegetarian side dish or would be good for little (or picky!) fingers! Grilled Teriyaki Salmon and Greens Salad You will need: 1/4 cup mirin 1/4 cup sake (cheapest available seems to work fine!) 1/4 cup dark soy sauce 2 tablespoons sugar 1 Tbsp toasted sesame oil 400g (14oz) salmon 1/3 cup edamame 100g (3.5oz) fine green beans, blanched 100g (3.5oz) broccoli, blanched 1 cup sushi rice (uncooked) Yield 2 servings 1. Prepare sushi rice by rinsing, soaking for half an hour, and then cook according to package instructions.  You may wish to season it with 1 Tbsp rice vinegar (or to taste). 2. Combine mirin and sake over a medium/low heat for 5 minutes.  Add soy sauce and sugar...

It is time for summer and cookouts!  Well... soon. Very soon.  I may have jumped the gun a bit with a new burger recipe!  As this recipe is focused around the sauce, I will, perhaps once again, jump the gun and assume if you are reading this you already know how to cook a burger, form burger patties, and grill or fry up bacon. You will need: 4 burger patties, seasoned and formed but not cooked 8 thick cut bacon rashers, cooked 4 slices mature cheddar 4 buns, toasted For bourbon sauce you will need: 2/3 cup bourbon 1 cup water 1 Tbsp corn starch (corn flour UK) Pinch of pepper Pinch of salt Pinch of cayenne pepper Pinch of garlic powder 1 Tbsp hickory bbq sauce 2 Tbsp dark soy sauce 1 tsp ground mustard 1 tsp hot sauce (we used Louisiana brand) 2 Tbsp honey 1/2 cup packed dark brown sugar Note: It is recommended that you start by making the bourbon sauce and setting it aside while burgers are prepared. 1. In a small pot, heat bourbon, bbq sauce, soy sauce, mustard, hot sau...

This recipe is basically a knockoff of Chicken Karaage.  It utilises the intense ginger flavors and the warming sake typical of Chicken Karaage.  However, I have spun the authentic recipe to my own tastes and way of cooking (for example, I prefer to cook with chicken breast, instead of thighs).  This chicken is extremely tasty, juicy, addictive, and palatable to many picky eaters! You will need for marinade: 4 medium chicken breasts (about 500g/1 lb) 2 tsp ginger paste (or fresh grated ginger) 1/8 tsp garlic powder 1 1/2 Tbsp dark soy sauce 3 Tbsp Sake After marinading, you will need: 3/4 cup flour 1/2 tsp ground black pepper 1/2 tsp salt Oil for deep or shallow frying, I recommend part toasted sesame/part canola oil if shallow frying and canola oil if deep frying 1. The first step is to cut chicken breast into bite size pieces and marinade in a large plastic bag with ginger paste, garlic powder, soy sauce, and sake.  If you are marinading overnight, do not add the s...

I love Cinnamon Milk!  It is a quick and easy thing to make, but always well-received by guests and family!  It is especially great in the summer or after some spicy food.  Cinnamon Milk is ice cold, refreshing, and sweet! You will need: 3 cups rice milk 3 cups almond milk 3 cinnamon sticks 1/4 tsp ground cinnamon (and extra for garnish) 1/3 cup sugar In a heavy saucepan, combine all ingredients.  Break up the cinnamon sticks for extra flavor.  Stir constantly over a medium-low heat for 10 minutes. Pour through sieve into large serving jug and refrigerate once at room temperature. Serve over ice.

This recipe is also perfect for picky eaters, as you can fill them any way an individual desires! Recipes: Recipe for chili lime sauce for beef (Under Lime and Chili Marinade) Recipe for Sriracha Cream Sauce Recipe for battered fish from Jamie Oliver (ignore the chips and mushy peas) For the buns you will need: 1/2 package dried yeast 1/2 cup water (between  120° F–130° F /49° C–55° C) 2 cups flour (suggest using low-gluten bun flour, but not necessary) 1/8 cup sugar 1 tsp salt 1 Tbsp vegetable oil Toasted sesame oil (for brushing on outside of buns) 1. Dissolve yeast in the warm water and add 1/2 cup of the flour.  Combine and cover with cloth.  Allow to rise for 45 minutes. 2. Combine vegetable oil, salt, sugar, and 1/4 cup boiling water.  Allow to become room temperature. 3. Add remaining flour. 4. Turn dough onto floured surface and kneed until smooth. 5. Place in large greased bowl and cover with a damp cloth.  Allow to rise for approximately 2 hours or unt...

I wasn't going to put this up, as it is not much of a recipe.  However, it got quite a reaction!  So I submit to you, Angry Pig Fries. You will need: 1 roasting tray of fries (I chose curly and seasoned) 2/3 cup grated mature cheddar cheese 400g pulled pork, prepared or leftovers Hot sauce of choice (we used Louisiana, but Sriracha might be amazing as well) If you need to prepare the pulled pork, do so first and set aside.  Do not add bbq sauce unless you prefer that to hot sauce. Bake (or fry) your fries according to package directions.  Once crispy, sprinkle grated cheese over and replace in the oven for about 1 minute (keep an eye on it, as you want the cheese to be melted, not starting to broil).  Tip onto a plate and top with pulled pork.  Sprinkle with hot sauce and serve with mayonnaise.

This super sweet and sticky side dish makes a wonderful addition to a meal!  It is particularly good with fried foods and roasts (and would therefore be a great addition to a Thanksgiving or holiday meal). It is so hard to stop eating this all in one go!  It's also easy on your budget and goes down well with picky eaters. You will need: 3 medium sweet potatoes 1 Tbsp soy sauce 1 Tbsp brown sugar 1/8 tsp Worcestershire sauce Honey for drizzling Toasted Sesame Oil for brushing on potatoes 1. Wash and peel sweet potatoes.  Cut into small cubes. 2. Arrange on a roasting tin over parchment paper. 3. Brush with toasted sesame oil and bake for 25 minutes at 200 C / 400 F. 4. While potatoes are roasting, combine soy sauce, brown sugar, and Worcestershire sauce in a small bowl. 5. After 25 minutes, brush potatoes with sauce.  (Very) lightly drizzle honey over potatoes and replace in oven for an additional 15-20 minutes.

I loooveed the idea of making something with eggnog this year and finally settled on this! I toyed with the idea of making a white chocolate and eggnog ganache for the inside, however, due to white chocolate's low melting point and adding in the liquid of the eggnog I decided to go with a method sometimes used in fudge making, using marshmallow fluff! However, if you sub some of the cream in a ganache with eggnog I still feel like it might work? Nevertheless, here is my full-proof recipe below! You will need: 1/3 cup eggnog 1 cup granulated sugar 1/4 cup butter 1/2 tsp rum flavoring, or to taste 1/2 tsp nutmeg Pinch of cinnamon 1 1/2 cup white chocolate chips 1/2 cup marshmallow fluff 1 lb white candy coating or similar quality white chocolate Nutmeg for garnish Yield: approx 30 truffles 1. In a medium saucepan, whisk together eggnog and sugar. Add butter and keep on a low boil over medium heat for a couple minutes. Add in rum flavoring and marshmallow fluff, and whisk gently. Remo...

I realised that I haven't uploaded many side dishes to this site.  The first recipe I'd like to formally present as a side dish is one of my husband's favorites, my tangy peanut-ginger slaw.  It is lighter than regular coleslaw, but just as easy to prepare. You will need: 1/2 cup shredded red cabbage 1/2 cup shredded white cabbage 2 Tbsp thinly sliced spring onions 1/4 cup julienned carrots 1 tsp peanut butter 2 tsp dark soy sauce 1 tsp rice wine vinegar 1 tsp dark brown sugar 1 tsp ginger paste (or fresh minced ginger) 1. In a large bowl, combine veggies and toss. 2. In a small bowl, combine peanut butter, soy sauce, rice wine vinegar, brown sugar, and ginger paste.  Stir with a fork until peanut butter is finely incorporated. 3. Tip sauce over veggies and toss again. Add sauce a little bit at a time to get the right amount of moisture, as you don't want it to be soggy. 4. Serve as soon as possible for crispier fresher taste!

A great savory Czech appetizer or even main course are mushrooms. A commonly served mushroom dish is Smazene zampiony or fried mushrooms. These tasty little  nuggets pair nicely with a cold pilsner or even a glass of wine. As much as I enjoy tasting deep fried foods, I am not a big fan of the deep frying process in the kitchen given the potential mess involved. Also, if I am going to break out the deep fryer or iron skillet for frying, I will usually have several deep fried items in mind to make the effort worth the clean up. For example, if I deep fry mushrooms, I will also consider coating and frying up some zucchini, cauliflower, and even cheese. (Please check out my other post on Czech fried cheese). When deep frying appetizers or even chicken, I prefer to cook with my fry daddy kept in the garage. I will set up a portable table and fry away in my garage which keeps the odor of the oil out of the home. Fried mushrooms are a hit in my home and these go nicely with a sauce accomp...

I know that the header photo for this should be food related, but look how festive she is!  Whimsical Cookery has a new Christmas tag for the holidays.  I come from a background of enthusiastic and obsessive Christmas holiday baking and cooking, however I'm sure most of these recipes would suit any holiday your family celebrates!  CLICK HERE TO CHECK IT OUT Alternatively, it can be found in the Dessert drop down menu. I'd like to share some recipes from holidays past... a list that will surely be added to this year! Mint Christmas Tree Meringues Holiday Sugar Cookies w/ Egg-Free Icing  Mint Chocolate Snowball Cookies Mint Dark Chocolate Truffles Mochacinno Fudge Hot Orange Spice Mocha Drink Dark Chocolate Cupcakes w/ Peppermint Frosting: AKA Ajay's Delight

This recipe has been so enjoyed in our house I thought it warranted it's own post!  Sriracha cream sauce is good on almost anything.  A dip for chicken, a sauce for fried fish tacos, a sauce for salmon, a mayo-replacement in a sandwich, or as a salad cream, it's all good!  It is extremely versatile and makes almost anything extra-delicious!!  This recipe is made from an amalgamation of sriracha sauces I've found online.  This.  This one is the magic one. Yield: Approximately 1 1/2 cups sauce You will need: 1 cup mayonnaise (light is fine) 1/3 cup condensed milk (again, light is fine) 3 1/2 Tbsp Sriracha sauce Simply whisk all ingredients together and serve.  I bottle mine so that I have it on hand when I get a craving!

I'm not even going to pretend that I know the secret to an authentic mole sauce recipe.  I have perused many recipes and have transformed them into something that suits my taste. Top mole recipes: Thick and flavorful, by AllRecipes Dark and rich, by Nick via Macheesmo Nice and comparatively simple, by EatingWell Interesting flavors and a bit different by  Juliann Esquivel via Just A Pinch As you can see, there are so many different ways to make a mole.  My absolute favorites always feature chocolate or cocoa though!  Give a recipe a try if you have some time, or invent your own version! I've served my chicken mole in small white corn tortillas, as I cannot get enough of the flavor and texture they bring to my tacos.