Mid-Century Culinary Lore
From Inge Kramarz’s The Balkan Cookbook comes this Russian import into the Balkans, pashka, or sweet Easter cheese. This is the uncooked version of the dish which is simply made. There is also a fascinating cooked version with stands high in a special type of mold with embossed Catholic symbols. This dish is essential a …
Preceding the culinary recipes in Inge Kramarz’s The Balkan Cookbook is a slim but fascinating “Beverages” section containing a variety of fruit brandies, including this excellent Romanian blackberry brandy. What stood out to me in this recipe is the baking spice forward seasoning of cinnamon, cloves, and vanilla. I don’t have a lot of experience …
In 1972, Crown Publishers introduced a new installment to their “International Cook Book Series” with Inge Kramarz’s The Balkan Cookbook. To the best of my knowledge, this collection was the first of its kind ever to be published in America. Unlike some of the other offerings in the catalog, this book was not a translation …
One of the most well known European dishes of all time, goulash. Dating back all the way to the 9th century, this rustic shepherd dish is derived from the eponymous ‘gulyas’ or herdsman that would prepare it. It wasn’t until the 16th century however, that this dish would come to be known synonymously with the …
This hors d’oeuvres or side dish from Inge Kramarz’s 1972 The Balkan Cookbook is delightful comfort that combines potatoes, cheese, smoked bacon, and dill. In its original language of Yugoslavian/Croatian, it is listed as “musaka od krumpira” or ‘potato moussaka’. A moussaka being a kind of European casserole dish similar to a shepherd’s pie or …
It has become an annual tradition at my household to choose the cuisine of a different European country each year as the theme of our holiday cooking. In the past, I have featured cuisine from France, Wales, Scandinavia, and Poland. This past year, in honor of my childhood best friend who emigrated from Romania, I …
Pork and sauerkraut is a staple comfort food throughout Eastern and central Europe. This Bulgarian recipe from Inge Kramarz’s 1972 The Balkan Cookbook is an especially tasty rendition featuring paprika, hot peppers, and caraway seeds. Ingredients 1 lb pork, cubed1 onion, chopped1 tbsp tomato paste1 tsp paprika1 cup bullion1 lb sauerkraut1-2 small hot peppers1/2 tsp …
From Inge Kramarz’s The Balkan Cookbook (1972), this beyond decadent chestnut cake from Romania is a sumptuous Eastern-European dessert that will transport you straight to Bucharest. Ingredients batter:6 egg whites1 cup sugar2 tbsp cocoa1 cup ground walnuts or hazelnuts2 tbsp jam filling:2 cans of chestnut puree1 cup unsalted butter4 tbsp sugar3 tbsp cocoa3 tbsp water1 …
From the Hong Kong section of Victor Bergeron’s Trader Vic’s Pacific Island Cookbook (1968), these Chinese-style pork meatballs are an excellent appetizer and cocktail accompaniment. Bergeron includes a beef version as well, however I feel that these exude a more Asian flavour profile. Ingredients 1 lb ground pork1/4 mushrooms, minced1 small can water chestnuts, drained …
Perhaps unsurprisingly for a bartender, where Victor Bergeron is most successful in his cookbook Trader Vic’s Pacific Island Cookbook is in the tidbits. These dim sum style shrimp forcemeat dumplings wrapped in bacon are a delightful entry in the Hong Kong section and make a perfect cocktail companion for your next Tiki-style dinner party. Ingredients …
