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Post by gardenmoma on Nov 29, 2005 14:21:36 GMT -7
Hi all! I have been enjoying my borrowed copy of the Strybels' Polish Heritage Cookery. I discovered in this book in the section about gingerbread that they call for this spice mixture honey-spice-cake-seasoning for Torun-style Gingerbread. I just finished writing an article about gingerbread and would like to use this recipe. Does anyone know of what this mixture is composed? This way I can concoct my own / tell readers to do likewise / tell them where to purchase the mix. This must be something similar to apple-pie-spice mix and pumpkin-pie-spice mix sold here in the U.S. In those two examples, the label indicates what spices are in the mix. Thanks  GM |
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Post by jimpres on Nov 29, 2005 15:26:09 GMT -7
Can't you just use a good piernik recipe?
I make one every year and it is great.
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Post by suzanne on Nov 29, 2005 18:59:03 GMT -7
GM,
I don't know if this answers your question, as I'm not familiar with Torun-style gingerbread, but most of the spice cake/gingerbread cake recipes I have simply use some kind of mixture of cinnamon, ginger, nutmeg and cloves. I can't imagine a spice cake would need anything else (except maybe a little allspice).
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Post by rdywenur on Nov 29, 2005 22:22:40 GMT -7
GM...the answer is right there on the bottom of page 59.
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Post by gardenmoma on Nov 29, 2005 22:45:55 GMT -7
rdy... Thank you very much ! I din't look far enough in that section  but knew it had to be someplace. I'll reply to all the other very generous answers tomorrow...need to get some sleep. rdy..I believe it was you that clued me into that cookbook in the first place...and what a treat it has been. my daughter is giving it to me for Christmas A quick look through that section also showed me "written down" the standard seasonings my Mom used to use for soup...now I can check to see what I haven't been using. GM |
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Post by rdywenur on Nov 30, 2005 3:59:11 GMT -7
GM......Your welcome. I figured it had to be there someplace since they basically describe everything in there and have lots of valuable info regarding weights, measures, conversions etc, so I looked in the back in the index of the book.
Yes I am guilty of telling you originally of this cookbook on Bella. I recieved it as a Christmas gift also and it is a very nice gift indeed. Glad you liked it too.
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Post by gardenmoma on Nov 30, 2005 15:41:25 GMT -7
11/30 Jim... I'm sure your piernik is absolutely wonderful and you say you make one each year Suzanne and Jim... As far as the seasoning goes, you are both absolutely correct...most standard spice-cake recipes use about the same items...and if I'd just been making it for myself I would have just kept tasting the batter until I more or less got it to where I thought it tasted good. However...  I was so taken with the piernik in Torun and my love of lebkuchen that I asked to write an article about gingerbread for our local weekend magazine. The editor agreed :0 So...after soliciting and tossing many ideas around about recipes and sources with friends and on the old Bella site...I used the one from Polish Heritage Cookery which called for the honey-spice cake mixture and so I needed to also include of what it was composed. However, I know I do tend to become compulsive about checking facts...my husband calls me a closet researcher. My call for help was indeed answered by rdy... who actually did my research for me by finding the mixture in the same book I was using. Boy, I must have been tired...all those facts, you know ;D Well, now, I'm thinking of the lovely virtual desert buffet we could lay out here...kupnik anyone  |
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Post by justjohn on Dec 1, 2005 6:58:09 GMT -7
Can someone please email the recipe to me as we are having an early family Christmas and they all need this !!!!!!!
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Post by justjohn on Dec 1, 2005 8:49:36 GMT -7
I have found a recipe for Piernik in the
'Uniwersalna Ksiazka Kucharska'
by Marja Ochorowicz-Monatowa
one of the ingredients listed is citron.
I have never used this. Where can it be bought?
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Post by gardenmoma on Dec 1, 2005 11:30:12 GMT -7
12/01 John, Do you need the recipe for piernik or krupnik (honeyed mead) ?!!! No problem in e-mailing recipe to you...is the e-mail address in your profile? If not, send me a "private message" with it or post here. Yes, there is a recipe in the book you have...by Marja Ochorowicz-Monatowa...I have it in English. I would use candied citron...it is usually available with other dried and candied fruits in produce sections of supermarkets. Citron is a relative of oranges and lemons...a mediterranean fruit. If you can't find the citron, let me know...we can come up with a solution... GM |
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Post by rdywenur on Dec 1, 2005 17:39:18 GMT -7
Citron is the candied peels that is usually put in fruitcakes. Or make your own. It is only lemon peels in sugared water. You can usually find it in the veggie section of your grocer or I have seen it near dairy here where I live. If you have an Italian deli check with them. They like puttting it in the panatone and sometimes in canolis.
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Post by justjohn on Dec 3, 2005 5:45:49 GMT -7
Citron is the candied peels that is usually put in fruitcakes. Or make your own. It is only lemon peels in sugared water. You can usually find it in the veggie section of your grocer or I have seen it near dairy here where I live. If you have an Italian deli check with them. They like puttting it in the panatone and sometimes in canolis. Found the Citron by Betty Crocker at my local super market. When I was inquiring of its whereabouts a woman overheard my conversation. She mentioned she uses a Polish cookbook and so now we have more packages of Citron sold and more Piernik made. It's a small small world. ;D |
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Post by justjohn on Dec 4, 2005 5:05:39 GMT -7
12/01 John, Yes, there is a recipe in the book you have...by Marja Ochorowicz-Monatowa...I have it in English. GM GM, The recipe you see in your English version, as is mine, calls for this pastry to sit for 10 to 14 days before eating. Is this correct? |
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Post by gardenmoma on Dec 5, 2005 22:14:07 GMT -7
12/05 John, I think letting the finished cake(s) stand so long is a matter of taste...no pun intended. The longer something like this cake(s) stands (like soups and stews) the more chance flavors have to mix or meld together. Many times fruitcakes are allowed to stand and mellow; some home bakers even sprinkle some kind of spirits (not the Holy Spirit!) on them every-so-often. If you like the way it tastes or don't have that much time and it tastes good to you...then I'd say it's finished...so enjoy Please, just make sure the cake(s) are stored in a cool spot where they won't mold  |
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but knew it had to be someplace. I'll reply to all the other very generous answers tomorrow...need to get some sleep.
I was so taken with the piernik in Torun and my love of lebkuchen that I asked to write an article about gingerbread for our local weekend magazine. The editor agreed :0
