Have a good recipe? Why not share it? Send your recipe to info@croatiafest.org.

KOMIŠKA POGAČA

Dough:

¼ cup warm water (≤110 degrees)

pinch sugar

1 pkg dry yeast (approx 2 tsp, but less is OK)

1¼ cup room temp water

1 tsp salt

4+ cups flour

Filling:

1 yellow onion thinly sliced and very lightly fried in olive oil

several Roma tomatoes, thinly sliced or diced, salted, and drained on paper towels

fresh garlic and parsley—added to onions at end of frying

anchovies, chopped

1. Put water in mixing bowl, add sugar, stir to mix, then sprinkle with yeast.

2. Let sit several minutes until yeast is creamy and starts to ferment.

3. Add additional water, salt, then gradually stir in flour to make a medium stiff dough.

4. Knead by hand or with heavy duty ...

Phyllo Dough (24 sheets, you may need 2 packages)

1 Lemon

2 Lb walnuts

3 C sugar

1 ½ lb butter

Day 1 – Clarify the butter.

Make simple syrup – in a medium pan, boil 4 C water, 3 C of sugar,

squeeze the juice of ½ lemon and throw in the core as well. Bring to

a boil then simmer about an hour until the mixture has reduce about

half and has a nice dark honey color. Allow to cool completely.

Grind the walnuts. Mix in about 3/4 C sugar while grinding.

Day 2 – Melt the clarified butter. Brush a cookie sheet (12x16) with the butter.

Lay down 2 sheets of Phyllo dough and brush with more butter. ...

Margaret Barhanovich’s Recipe for Pol Mjeces (Half-Moons)

Ingredients:

1 cup shortening (half shortening and half butter)

1 cup sugar

2 cups cake flour

2 tsp baking powder

¼ tsp cream of tartar

pinch of ...

KNEDLE

4 LB potatoes

3 C flour Jam

½ C ...

SPAETZLE

By Alenka Dunatov & Neva Dominis

3 Eggs

3 cups flour

1 cup milk

½ tsp salt

Beat eggs until frothy, combine with milk, mix in other ingredients a little at a time. Use Spaetzle make or big hole cheese grater to grate dough into salted boiling water or soup broth. Cook 5 minutes. Scoop out of water with slotted spoon. Drain excess water, serve with butter or gravy or as a substitute for pasta in ...

1 egg, well beaten

1 cup milk

2 tbsp sugar

1 tsp anise

1 tsp whiskey

1 very ripe banana smashed

2 cups sifted flour

1 tbsp baking powder

1 tsp salt

¾ tsp cinnamon

½ tsp nutmeg

1 cup raisins, soaked and drained if necessary

Zest from one orange and one lemon

2 small apples coarsely grated

1 cup walnuts, coarsely chopped

Vegetable oil for frying

In a large frying pan or deep fryer, heat oil to 350 – 375 degrees.

In a large bowl, add milk, sugar, anise, whiskey and egg and mix well. Add mashed banana and mix until fairly smooth. Sift together flour, baking powder, salt, cinnamon, nutmeg. Add dry ingredients to the milk mixture, mix until fairly smooth. Stir in raisins, zest of lemon and orange, grated apples and nuts.

Drop by rounded teaspoonful into hot oil. Fry until light brown. Drain in paper towel line colander and then shake in paper bag filled with granulated sugar. Best eaten the same ...

1 1/2 lb cleaned squid
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1/3 cup extra virgin olive oil
3 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small red onion, halved lengthwise then thinly sliced crosswise (1 cup)
1/3 cup pitted kalamata olives, halved lengthwise
2 cups celery ribs, cut into 1/4 inch thick slices
1 cup loosely packed fresh flat ...

GIBANICA

1 package Country Style Greek Filo

1 cube of butter melted
12 eggs
1 lb feta crumbled
1 medium container of cottage cheese
1 small container plain Greek yogurt
1 cup Perrier water (more if needed)

In a big bowl beat 12 eggs
Fold in cottage cheese and Greek yogurt
Fold in Feta cheese
Add enough Perrier water to make a very, very loose batter about a cup or a little more. This is the leavening agent.

Use a 2" deep 13x 20 baking pan. Butter three sheets of filo dough
Fold in the batter into each of the remaining filo sheets into medium sized pockets. Use about 3/4 of the batter.
It should be twelve or ...

1 lb fish (white fish or salmon)cut into 4 – 6 pieces

1 medium onion sliced

2 large or 3 small potatoes, sliced

1 small can of tomato sauce

3 tablespoons red wine vinegar

Olive Oil

Salt & pepper to taste

Divide in half the fish, onion, and potatoes. In a Dutch oven or large sauce pan, pour 2-3 tablespoons of olive oil to cover the bottom of the pan. Layer the first half of the first three ingredients, starting with the sliced onion, sliced potatoes, and ½ of fish. Layer the ...

3 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cube unsalted butter

1 cup sugar

2 whole eggs and 1 egg yolk (save the white )

Rind of one lemon

1 cup silvered almonds or walnuts

Slightly beaten egg white

Sanding sugar

Pre heat oven to 350º F. Line cookie sheet with parchment paper-set aside.

Mix flour, baking soda and baking powder-set aside. Cream butter and sugar, add eggs one at a time, mix well. Add lemon zest , dry ingredients and nuts. Mix well.

Divide dough in half, form into two logs about 10 inches long and 3 inches wide. Brush each log with slightly beaten egg white. Sprinkle with sugar. Bake 25 minutes . Remove and place on cooling rack for 15 minutes.

Reduce oven temperature to 290º. Transfer logs to cutting board-using a serrated knife, cut each log diagonally into 1 inch thick slices. Place slices cut side down on cookie sheet, bake 10—15 minutes or until crisp and golden brown. Transfer to wire rack to ...

4 eggs beaten

½ teas salt

1 teas vanilla extract or lemon extract (your choice)

1 cup all-purpose flour

1 cup milk (more if needed for a batter like consistency)

Melted butter for frying

Beat eggs, add salt, flavoring and flour. Add milk and beat until smooth. Heat an 8-inch nonstick crepe pan or skillet. Add 1 teaspoon of melted butter. Pour a ladle full of batter in the pan, swirl and tilt until batter completely covers the pan. Fry about 2 to 3 minutes or until bottom is lightly browned. Flip over and brown the second side. Remove to a platter. Continue in this manner, adding butter as necessary. Stack crepes one on top of another on the platter.

Spread each palačinke with jam or nut spread. Either fold ...

FILLING:

1 LB. Almonds 1 cup sugar

1 lb. Raisins 1 tsp. vanilla

1 box dates ...

Start by making bread dough:

Dough

2 tbsp. active dry yeast

2 cups warm water (110 to 115 degrees)

2 tsp. salt

1 tsp. sugar

4 1/2 to 5 cups bread flour

1 tsp. cornmeal

In a large bowl, dissolve yeast in warm water. Add the salt, sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place ...

Olive oil

1 large onion (chopped)

1 16 oz can tomatoes

1 8 oz can tomato sauce

1-2 cans tuna (broken up)

1-2 cans minced clams

salt & pepper

fresh parsley

Sautee chopped onion in olive oil. When brown, add tomatoes and tomato sauce. Sautee for about 10 minutes.

Add tuna, clams, salt & pepper and parsley. Cook for about 20 minutes.

In the meantime cook pasta Drain & mix together after each is ...

4 ½ cups flour

2 cubes cold butter

Zest of two lemons

4 eggs

3 tables of dry yeast

1 cup warm milk

1 tablespoon sugar

Pinch of salt

Coating:

3 cups sugar

3 cups ground walnuts

Directions:

Proof yeast in warm milk with 1 tablespoon of sugar. In a large bowl cut cold butter into flour as for pie dough. Add salt, lemon zest to flour. Slightly beat eggs with a fork and pour into milk and yeast mixture. Make a hole in the flour and pour in the wet ingredients. Mix well to form a soft dough. Transfer dough to floured board and kneed for a 2-3 minutes. Place dough in a clean pillow case and then place the pillow case in a bowl of warm tepid water to ...

4 Eggs

1 Cube Butter

1 Cup Milk

1 Orange juice and rind

½ Lemon, juice and rind

1 ½ Cups Sugar

2 Packages of dry yeast

1 Teas Salt

2 Teas Vanilla

½ Bottle of Anise

5-7 cups of flour (or enough to make a soft dough)

Heat milk to almost boiling, remove from stove, add butter, sugar, salt, vanilla and anise. Let cool.

Dissolve yeast in ¼ cup warm water (not to exceed 110 ˚ Let proof.

Beat eggs, add yeast, fruit juice and rind and cooled milk mixture. Add flour a cup at a time to form a soft ...

Riži Biži Rižoto (Peas and Rice Risotto)

2 slices of bacon diced

1 medium yellow onion diced

1 cup of frozen peas (fresh when in season)

1 cup Arborio rice

2-3 cups hot chicken stock

Salt and Pepper to taste

Parmesan Cheese (optional)

Sauté diced bacon until crisp then add diced onion and sauté until onion is soft and translucent. Add rice and stir until rice is toasted and is well coated with oil. Stir in peas. Add hot chicken stock, one ladle at a time to the rice. When the rice has absorbed the liquid, add another ladle of the hot stock. Repeat, stirring frequently until the rice is done: approximately 20 minutes. The mixture should be a creamy, moist texture. Sprinkle with Parmesan cheese to ...

½ gal of whole milk ( make sure that it is NOT ultra pasturized) Lucern (Safeway) brand is best

1 cup heavy whipping cream

1 cup whole milk plain yogart

Pinch of salt

Mix all ingredients together in a heavy sauce pan. Remove one cup liquid to use later. Cover and cook over low heat until is comes to a simmer. DO NOT BOIL. Simmer for approximately 5 minutes . You will see the curds come slowly to the top. In the mean time, place a piece of cheese cloth over a large bowl or colander. With a slotted spoon, skim the curds and place them in the cheese cloth and let drip for 1 hour at room temporture . Remove from cheese cloth and place on a plate. Refrigerate overnight.

To serve, spread cheese on sliced toasted baggets or crackers topped with fig ...

Dough:

1 ¾ sticks butter, softened

1 package yeast

1 Tablespoon sugar

1 cup milk

Preheat oven to 350 ˚ and grease cookie sheets. Mix flour and butter as for pie crust. Mix yeast and sugar together thoroughly, then add to flour mixture. Warm the milk to lukewarm then add to dry ...

Ingredients

1 box of dried salted cod (Place order from Metropolitan Market or your favorite fish monger)

2 large or 3 small Yukon Gold potatoes cut into chunks

¼ cup Olive Oil (more if needed)

¼ cup Chopped Parsley

3- 4 cloves Minced Fresh Garlic

Pepper to taste. Pinch of Salt if necessary (Usually salt is not needed.)

Day before serving: put salted cod in a large glass bowl or stainless steel bowl or pot, cover with cold water. Soak overnight. The next day, drain water, fill bowl again to cover cod. Do this two more times (three in all). Approximately an hour (or more) before serving, put cod and potatoes in fresh cold water in a deep pot and bring to a boil. Boil cod and potatoes over medium heat. When the potatoes are done, the fish should also be done. Drain and dress with parsley, garlic, pepper and olive oil. (pinch of salt if necessary, taste before adding). Mix it with a wooden spoon, mashing the potatoes and fish together. The consistency should look like mashed potatoes.

Serve with crusty Italian or French ...

Ingredients:

3 eggs

3 tablespoons sugar

4 tablespoons melted butter

1 teaspoon anise

1 teaspoon vanilla

1 tablespoon whiskey

¼ tsp salt

Flour

Salad Oil

Powdered sugar

Directions:

Mix first 7 ingredients together then add flour, as much as needed to make soft, smooth dough (about 2 1/2 -‐ 3cups). Knead the dough a bit. Roll dough on floured board very thin and cut in strips with fluted cutter. Stretch before dropping in oil. Fry in salad oil, drain in colander, and sprinkle powdered sugar on hrustule after they have ...