One of the strangest multicultural experiences I ever had was during a visit to Prague to teach an accounting course. I had lunch at a Thai restaurant with the Italian Payables manager and one of his senior Czech staff. During lunch I mentioned that a food of Czech origin, kolaches, is very popular in Texas. The Read More …
This is one of the favorite recipes which Olia Hercules has in her recent book Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine. She strongly recommends using some of the roasted pork with its accompanying vegetables and fruit as the filling of buns called pyrizhky, which sound very much like kolaches. We served Read More …
Biscuit bombs are North Carolina’s answer to the Texan sausage and cheese kolache ( Kolaches ). I heard about them when Nick and Anna got a kit to make them from “Farmer and the Dail”, a restaurant in Snow Hill, NC (an unlikely name for a town in eastern NC where it very seldom snows!) Read More …
This was originally a filling for empanadas, but it also worked well as a vegetarian filling for kolaches. The quantities below are enough for 1 batch of kolaches or about 16 Biscuit Bombs Kolaches The original recipe is from Beth Hensperger’s Breads of the Southwest. 1 large onion, chopped 1 Tbs. olive oil 1-1/4 lbs. potatoes, Read More …
Since Carol’s paternal grandparents came from Lithuania, I keep my eyes open for good Lithuanian recipes. These tasty buns are a cousin to the Tex-Czech Kolaches with a similar enriched dough. This is an adaptation of a recipe in Bernard Clayton’s Complete Book of Small Breads. Use the best quality bacon for this recipe. Read More …