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Makovník a Orechovník (Koláče) Starej Mamy

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Central Europe
Forum Discription: Poland, The Czech Republic and Slovakia
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2926
Printed Date: 10 August 2022 at 11:02


Topic: Makovník a Orechovník (Koláče) Starej Mamy
Posted By: TasunkaWitko
Subject: Makovník a Orechovník (Koláče) Starej Mamy
Date Posted: 04 December 2012 at 14:21
Makovník a Orechovník (Koláče) Starej Mamy
 
This recipe is in honour of my wife's grandmother, Maria Macejko Milot, who was born in Žakarovce, Slovakia when it was part of the Austro-Hungarian empire and emigrated to the US circa 1919. 
 
 
Note - we still need to make this one, and I will post a pictorial when we do. For now, I am borrowing these photos, giving credit to the source: http://www.slovakcooking.com/ - .
 
This pictorial is part of a series that I am compiling in her honour, which includes her http://foodsoftheworld.activeboards.net/haluky-s-kapusta-alebo-tvarohom-starej-mamy_topic1253.html - halušky (potato dumplings) , her  http://foodsoftheworld.activeboards.net/holbky-starej-mamy-plnen-kapusta_topic149.html - holúbky (cabbage rolls) , and her  http://foodsoftheworld.activeboards.net/vekonon-syr-starej-mamy_topic50.html - Veľkonočné syr (Easter cheese) .
 
Koláče are a traditional holiday treat; aside from being filled with walnut or poppyseed filling, other popular surpises are apricot and lekvar, which can be described as prune preserves.
 
Nomenclatures for this traditional treat are somewhat regional; where my wife's family was from, koláče would refer to these "nut rolls," as my wife calls them:
 
Photo Credit: http://www.slovakcooking.com/wp-content/uploads/2009/12/makovnik-orechovnik.jpg - orech) filling. In those regions, koláče would be used more to reference to cake in general, and often referred to little round cakes topped with and partially-filled with poppy seed filling, preserves, sweet farmer's cheese etc:
 
Photo Credit: http://www.slovakcooking.com/wp-content/uploads/2011/03/kolache.jpg - had a recipe, she just made them, and when she passed away, it seemed that all was lost.....
 
But, it looks like we may have found a recipe that is a duplicate of the method that Grandma Mary used, so we will be making these soon......
 
More to follow.....


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Replies:
Posted By: Rod Franklin
Date Posted: 04 December 2012 at 15:25
Kolache is well known to me. Poppy seeds, walnuts or prune fillings always. Many small pastries with these same fillings too. Or other small pastries with fruit fillings of various kinds.

The good old days...


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Hungry


Posted By: Hoser
Date Posted: 05 December 2012 at 03:46
I don't know what the Swedish name is for them Ron, but I fondly remember a pstry around Christmas time that had that wonderful walnut filling.
To die for! Can't wait to see the full post .


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Go ahead...play with your food!


Posted By: Margi Cintrano
Date Posted: 05 December 2012 at 05:14
Tas. I had a Danish pastry with local berries which resembled your photos. Possible Viking fusion ? ! Look forward to ur post. Mare.   

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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Feather
Date Posted: 06 December 2012 at 17:10
I haven't made it in years, but, we had a Slovenian walnut roll we used to make called a potica (po-teet-sa).
Usually someone in our family makes it near the Christmas Holidays.
A sweet dough is rolled out so thin, it covers beyond the table, over a cloth sheet, until you can read  newspaper through it. Then it is covered in a boiled mixture of honey, ground walnuts and cream. Rolled up tight, fit into roasting pans, risen, and baked to dark brown.
We often serve it in slices (thick) with smoked ham on top--sweet and salty with the ham. ~Feather
PS. I'm looking forward to seeing your project!


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Posted By: Rod Franklin
Date Posted: 06 December 2012 at 20:08
Jeez! That sounds good!

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Hungry


Posted By: TasunkaWitko
Date Posted: 07 December 2012 at 08:21
that sounds really good, feather ~ it looks like the balkan/greek/ottoman influences are strong there, and it's amazing to read about.
 
i'd love to see a pictorial on that! Clap


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Posted By: Margi Cintrano
Date Posted: 07 December 2012 at 08:58
Feather,
 
SLOVENIA is Italy´s neighbor to the east, and TRENTINO ALTO ADIGE, in northeastern Italia, south of Austria on the frontier of southern Tyrol were also part of the Ottoman Empire; thus their pastries, and kraut dishes, apples streudels and pastries and potato gnocchi too, have had a profound fusion in this region, and TRIESTE, THE PORT CITY OF WONDERMENT, is very well versed in these type pastries too. As a matter of fact, all menus  are in German, Italian and English.  
 
Thanks for your informative post.
Margi.


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Feather
Date Posted: 07 December 2012 at 13:35
Since this thread is about Slovakia and not so much Slovenia--I apologize for the drift about Potica--however, since I don't see making it in the near future, it's an all day job, I wanted to share with you a link I found with pictures. Potica looks quite different than the Walnut Nut roll.

My grandmother and grandfather on my father's side, both from the former Yukoslavia, settled in Minnesota, near Hibbing, and it is considered a melting pot of ethnic groups.
Half way down the link, it shows pictures of how it is made, and yes, this is how we make it too. It's well worth looking through.
http://www.americastestkitchenfeed.com/field-notes/2012/03/notes-from-hibbing-minnesota-the-hunt-for-potica/" rel="nofollow - http://www.americastestkitchenfeed.com/field-notes/2012/03/notes-from-hibbing-minnesota-the-hunt-for-potica/

There you will find pictures of rolling out the dough paper thin, over a sheet, essentially using a table in the middle of a room with room to walk around it, how to fill it, how to roll it using the sheet--I'm sure better pictures for a pictorial than I could ever do.

I'm looking forward to seeing the Slovakian Walnut Nut Roll, perhaps it is less time consuming? I can only hope!
Thank you, ~Feather


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Posted By: Margi Cintrano
Date Posted: 07 December 2012 at 14:02
Feather: beautiful website and reminds me of Grandmoms ... thanx for posting. Mare.   

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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: TasunkaWitko
Date Posted: 14 November 2017 at 09:43
Obviously, we still need to make this one! In the meantime, here is another, similar recipe.

Quote Grandma Mary Ponchak's Kolachi (Nut, Poppyseed, Lekvar, or Apricot Roll)

9 cups All purpose Flour, sifted
1 tsp Salt
2 cups Milk, Scalded
1 cup Crisco
1 cup Sugar
1 lg cake of Yeast
4 Eggs

The Filling:

Mix following together. Finely grounded Walnuts or Poppyseed with sugar and a little milk, or purchase prepared poppyseed, nut, Lekvar (prune), or apricot spread from the store.

Preheat oven as mentioned below.

Sift flour and salt together. Scald milk in pot, then place Crisco in the milk and let it dissolve and cool. Mix sugar and yeast together and let them stand until yeast ferments and melts into the sugar (apx 30-45 minutes). Mix all ingredients in a large bowl with hands to form into dough. Cover with a white towel or cloth. Set in a warm place away from drafts. Let rise until it is double in bulk, about 2 hours. When not sticky, place on a clean lightly floured table and roll out dough 1/8"-1/4" thick with a rolling pin and into a 12" to 15" by __?" rectangle.

Cover the dough rectangle with pollyseed, grounded walnuts, lekvar, or apricot. Roll up as you would a jelly roll. Place nutroll on baking sheet making sure to place end of roll underneath to keep roll sealed. Coat roll with solution of 1 egg and spritz of milk mixture.

Bake in preheated oven to 350 degrees for 30-35 minutes. (Aunt Margie coats rolls after baking with egg/milk solution to give sheen....)

http://slovakrecipes.blogspot.com/


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