Ham with Pineapple and Brown Sugar Glaze

Ham is a common dish served for Easter throughout Central and Eastern Europe.

This particular recipe makes a very flavourful and robust ham.

Ingredients

6 – 8 lbs fully cooked spiral-cut ham
2 cup (500 ml) water, plus 2 tbsp
1 cup (250 ml) pineapple juice
1/4 cup (55 grams) packed brown sugar
2 tbsp lemon juice
4 tsp dry mustard
1/4 tsp Worcestershire sauce
1/8 tsp ground cloves
2 tbsp cornstarch
1 can (15 ounces) pineapple slices in juice

Directions

Preheat oven to 325°F (160°C).

Using a saucepan, add the pineapple juice, sugar, lemon juice, mustard, Worcestershire sauce, cloves and bring to a boil. Reduce to a simmer. In a small bowl, whisk together the cornstarch and  2 tbsps of water. Whisk into saucepan and cook until mixture is thickened.

Place ham, flat side down, on rack in a roasting pan and pour in 2 cups (500 mL) of water. Pour half of glaze mixture over ham. Cover tightly with foil and roast for about 1 hour or until meat thermometer registers 130°F (55°C).

Remove ham from oven. Pierce ham in a diamond criss-cross pattern, cutting about 1/4-inch deep into the meat. Pour remaining glaze mixture over ham and return to oven. Bake, uncovered, at 400°F for the remaining 30 minutes, basting ham several times.

When the ham is done, place on a serving platter and garnish with pineapple slices. Let rest for 15 minutes before serving.

Kulich, a traditional sweet bread made for Easter in Russia.

Easter is a special time in Russia, with many delicious foods prepared for the joyous occasion.

Celebrations are generally later than in the West. This happens because Easter dates are determined by different calendars. The Russian-Orthodox church uses the old Julian calendar, whereas the Roman Catholic and Protestant churches follow the Gregorian calendar.

Here are just a few of the traditional foods enjoyed in Russia for Easter.

Kulich – The most famous Russian Easter bread, kulich, is known for its tall narrow shape. It is usually made with lots of butter and eggs, plus additions of candied fruit, raisins, and nuts. The bulging top is iced and decorated, usually with Cyrillic letters standing for “Christ is risen”. Kulich is only eaten during the 40 days after Paskha (Easter) until Pentecost.

Paskha – Most often referred to as Russian cheesecake, paskha is a dessert made from curd cheese and is molded in shape in the form of a truncated pyramid. It is white in color, symbolizing the purity of Christ, the Paschal Lamb, and the joy of the Resurrection. Paskha is most often served with kulich.

Kurnik – This savory pie is made with chicken, rice, and mushroom filling with a creamy sauce. An authentic Russian specialty!

Soups – Given the long, harsh winter conditions in Russia, soup is always been a staple food even for holidays like Easter, such as borsch, rassolnik, and lapsha.

Salads – There are many types of salads that are a part of Russian cuisine and are eaten for Easter including beet salad, cucumber salad and egg salad. They are often served with various seasonings such as horse-radish, mayonnaise, dill, and garlic, adding special pungency to the dish.

Ham in the dough – Simply stated…delicious ham baked in a flaky crust.

Draniki – A type of potato pancake, draniki is often fried and stuffed with grated potatoes, onions or garlic and seasoning. This dish is also very popular throughout Central and Eastern Europe.

Pysanky are the Ukrainian craft of decorated eggs, dating back to ancient times when the Ukrainians believed that great powers were embodied in the egg.

What is Pysanky?   

Pysanky (pysanky-plural, pysanka-singular) are Ukrainian Easter eggs, decorated using a wax-resist (batik) method. The word comes from the verb pysaty, “to write”, as the designs are not painted on, but written with beeswax.   

The art form of producing elaborately-decorated eggs is also common through Central and Eastern Europe.  

Pysanky are traditionally made during the last week of Lent, Holy Week in the Catholic and Orthodox calendars.   

As well as real eggs, there are also painted wooden eggs that are often displayed in many Ukrainian homes.

History   

The art of the decorated egg or the “pysanka” dates back to pagan times. No actual examples exist, as eggshells are fragile. However, folk tales reveal that people who lived in the region now known as Ukraine worshipped the sun. It warmed the earth and therefore was a source of all life. Eggs decorated with symbols of nature were chosen for sun worship ceremonies and became integral to spring rituals as benevolent talismans.   

With the acceptance of Christianity in 988 AD, the decorated pysanka continued to play an important role in Ukrainian rituals. Many symbols of the old sun worship survived and were adapted to represent Easter and Christ’s Resurrection.   

Eggs decorated with nature symbols became an integral part of spring rituals, serving as benevolent talismans.   

In modern times, the art of the pysanka was carried abroad by Ukrainian emigrants to North and South America, where the custom took hold. However, during the communist regime, it was banished as a religious practice, where it was nearly forgotten. Many museum collections were destroyed both by war and by Soviet cadres. Since Ukrainian Independence in 1991, there has been renewed interest in the art form.

The eggs have continued to play an important part of Ukrainian culture and Ukrainians around the world continue to make pysanky today.

Method 

The most popular method for creating pysanky is by wax resist or batik. A specialized instrument called the “kistka”  is used to write the design with hot wax.  

Making a Ukrainian egg using a kitska to put melted wax on an egg.

The egg is then placed into a colored dye bath, which covers all areas of the white egg shell that have not been protected with wax. The progression of colors proceeds from the lightest to the darkest hues, so that each subsequent color covers the preceding.  

After each dye bath the areas that are to remain that color are covered in wax, and then dipped into the next darker dye, with the process repeated.  The final color is always the darkest, and is one that provides a background that effectively contrasts with all of the other previously utilized colors. 

When the final color has been applied, the egg is carefully heated by a candle to melt the various layers of wax so that it may be easily removed. The colorful patterns and designs of the pysanky are then revealed.  

The egg is then coated with layers of varnish to give it a glossy-like finish. 

In the past, dyes were made from natural ingredients such as dried plants, roots, and berries. Today, chemical dyes are mostly used.   

Symbols   

Pysanky have many symbolic meanings according to their color and design. These elements vary from region to region, and even from village to village. Similar symbols can have totally different interpretations in different places. There are several thousand different motifs in Ukrainian folk designs.   

Pysanky designs are chosen to match the character of the person to whom the pysanka is to be given. Young people are often given pysanky with bright designs while darker pysanky are given to older people.

The most common types of Pysanky can be cateogorized into geometric designs (triangles, curls, diamonds), Christian symbols (fish, crosses), flora (fruit, flowers, trees, wheat), fauna (birds, insects, animals), man-made objects (tools, nets, ladders), and celestial signs (sun, stars).  

One interesting adaptation of the geometric design is the ornament called “forty triangles” (actually 48) or “Sorokoklyn,” became a symbol of the forty days of lent, the forty martyrs, the forty days that Christ spent in the desert, and the forty life tasks of married couples.   

Tools Required   

Pysanky requires several special tools and equipment. For beginners, it’s best to select a starter kit which can be purchased at a craft store or online.   

• kitska (a metal funnel attached to a plastic or wooden stylus)
• beeswax (either in stick form or block form)
• dyes in various colors 
• vinegar and water solution (for cleansing)
• pencil
• short candles & candleholders
• clean, raw eggs at room temperature
• paper napkins or rags
• newspapers
• elastic bands (assist with drawing lines straighter on your eggs by using the edge of the band)
• spoons   

Optional tools include:   

• egg blower
• varnish
• drying rack
• electric kitska
• bleach
• templates for designs
• egg stands   

Further Information   

For more information about Pysanky, you can visit the following websites below.   

Learn Pysanky
http://www.learnpysanky.com

Ukrainian Gift Shop
http://www.ukrainiangiftshop.com

How to Make Ukrainian Easter Eggs by WatchMojo.com
http://www.youtube.com/watch?v=NuAG86mT9SM&feature=fvw

"Afternoon Tea in Covent Garden" by Zsuzsa Szikra.

Zsuzsa Szikra is well-known in Europe for her poetic abstract paintings and portraits.

Born in Hungary and schooled at the Hungarian University of Fine Arts in Budapest, she studied under Jeno Barcsay who is the influential practitioner of Hungarian Constructivism and created the famous “Anatomy for Artists“. Barcsay strongly influenced the work of his pupil, Zsuzsa Szikra.

Szikra’s work has been exhibited throughout Hungary, Germany, the Netherlands, and Belgium.

Her latest exhibition “Poetic Abstract Art“ will be taking place at the Danube Palace in conjunction with the Budapest Spring Festival, the city largest cultural festival.

Here is a featured interview with Zsuzsa Szikra.

You describe yourself as a poetic abstract artist; can you tell us more
about this?

The squares are abstraction and present the abstract part of my work, and
between the lines is the poetic part of it. The differences in the squares
are coming from my soul, this being the poetic part of my work.

What is it that inspires you to paint a particular theme or subject?

I do not paint subjects. I paint what I feel and the colors are coming
without thinking. The colors come from my blood and soul. I see the
harmony of the colors.

What famous artists have influenced you, and how?

Roualt was important to me. Also Kirchner. The expressionism from him. My
work is also expressionistic. These painters have changed the way I work.

Can you tell us a bit about your latest exhibit at the Duna Palota?

In the Duna Palota you can see my Poetic Abstract paintings. I have there
large paintings but also small ones from only 2.8 x 2.8 inch. My abstract
prints will be also present. Also I will show some portraits because I
like interesting and fascinating faces. I’m pleased to be part of the
Budapest Spring Festival.

What plans do you have for the future? Are you working on any pieces right
now?

I got an invitation for an exhibition in Saarbruecken in Germany. I also
will have exhibitions in London, Tokyo and Berlin. When I’m in Budapest I
go to a café to have a coffee. I sit down and start to make small drawings
from the people in my surroundings. Later the drawings are an inspiration
for my poetical abstract artworks.

Any additional comments you would like to share with us?

I live near London and I’m born in Hungary. Therefore I’m very pleased to
have the exhibition in Budapest the town where I went to the Academy of
Fine Arts. The Danube Palace is a beautiful historic building and a
beautiful location in the heart of the centre. I’m very pleased to have an
exhibition there. (Where Mark Twain was giving his readings.). I like to
paint in Budapest, the atmosphere of the Austrian Hungarian Monarchy is
still present which links me to my past.

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Poetic Abstract Art Exhibition
March 4 – 27, 2010
Monday till Saturday 8:00 – 23:00, Sundays closed
Location: Duna Palota, 1051 Budapest, Zrínyi u. 5.
Telephone: 235-5500
Email: info@szikrafineart.com
Website: http://www.szikrafineart.com

Hungarian Chestnut Puree Dessert

Chestnut puree also known as gesztenyepüré is very popular throughout Hungary. It is most often made into a sweet dessert with whipped cream, rum, and cherries. A real culinary delight!

You may choose to use your own chesnut puree mixture or you can purchase it canned from most grocery stores or farmer’s markets.

Ingredients

2 cups (400 grams) fresh chestnut puree or from a can/jar
3 – 4 tbsp confectioner’s sugar (optional if you wish to sweeten your puree)
1 tsp vanilla extract
1 tbsp rum
1/2 cup (125 ml) heavy whipped cream 35%
2 tbsp granulated sugar
Cocoa powder as garnish
Cherries as garnish

Directions

In a small bowl, add rum and vanilla extract into chestnut puree. If chestnut puree isn’t already sweetened add confectioner’s sugar until it reaches desired sweetness (about 3-4 tbsp).

Pass the chestnut puree through a spätzle press or ricer. Place a small amount of the mixture into individual dessert cups.

To make the whipped cream, beat cream until almost stiff. Add sugar while continuing to beat until cream holds peaks about 4 – 6 minutes.

Pipe whipped cream on top of each mixture. Garnish with cocoa powder and cherries. Chill and serve.

Schönbrunn, the former summer residence of the imperial family, is considered one of the most beautiful baroque palaces in Europe. It is now listed as a UNESCO World Heritage Site.

Stephansdom Cathedral, the most important religious building in Austria's capital.

Mozart statue in the Burggarten.

The Vienna State Opera known for its first-class opera and ballet performances.

Vienna is home to over 1,680 acres of beautiful urban vineyards.

The Riesenrad (ferris wheel) was erected in 1897 to celebrate the Golden Jubilee of Emperor Franz Josef I.

The Naschmarkt is Vienna's most popular and largest inner city market, stretching over 1.5 kilometers long.

Austria's most famous chocolate cake, the Sachertorte.

Belvedere Palace which houses the impressive Österreichische Galerie Belvedere museum.

One of the best ways to explore Vienna is by taking a horse-drawn carriage ride.

The Kunsthistorisches Museum which contains the imperial collections assembled over centuries by the Habsburgs.

The Athena Fountain in front of the Austrian Parliament Building.

The National Theatre in Budapest, the largest such institution in Hungary since 1837.

The 2010 annual Budapest Spring Festival will be happening from March 19th – April 5th. 

The festival offers over 200 cultural events which includes operas, exhibitions, theatre performances, ballets, and classical and compentary concerts. 

First held in 1981, the Budapest Spring Festival is the largest annual cultural event in Hungary.

For full details of the programme, visit the Budapest Festival Centre’s website. 

Budapest Spring Festival
Tel: +36 (0) 1 486 3311
E-mail: info@fesztivalvaros.hu
Website: http://www.fesztivalvaros.hu/btf2010

Dubrovnik, Croatia

Since the collapse of the communist regime in the early 1990’s, much of Central and Eastern Europe has seen rapid growth in tourism. Each year, more and more people are travelling to the region.

From ancient castle to cathedrals, superb cafés and restaurants, UNESCO world heritage sites, beautiful landscapes, top-class shopping and nightlife – Central and Eastern has become one of the most popular travel destinations in the world.

JayWay Travel specializes in travel to Europe and Eastern European tours in Croatia, Czech Republic, Hungary, Poland, Serbia, Bosnia & Herzegovina, Montenegro, Austria and Slovakia.

Here is a featured interview with company founder Jay Ternavan.

Tell us about JayWay Travel?

JayWay Travel was established four years and is based out of Pelham, New York. We now offer travel to ten countries throughout Central & Eastern Europe. The company has achieved quick success and growth over the four years as initially we offered just travel to Croatia. We are primarily a web-based company with on-site presence through our staff and partners in all the locations we cover. JayWay is a unique travel company that caters to the modern traveler. It is our personalized service and flexibility that sets us apart from others in the industry. We actually try to shy away from the impersonal label of an “agency” and more think of ourselves as travel experts or a concierge type of service. We pride ourselves on the in-depth first hand knowledge we provide for all the destinations we offer as I have either lived or traveled extensively to all the locations we offer. Because of this we are able to insure the quality of all the services we offer. This valuable local knowledge benefits our clients and allows them to maximize their precious time in these countries.

What motivated you to develop a company specializing in Central and Eastern European travel?

Prague, Czech Republic

A big motivation came from my passion for traveling. I am happy to say I love what I do and enjoy passing on my experiences to our clients. Having lived in Croatia, Czech Republic, Poland and in my travels I have had the pleasure to enjoy several years in this exciting and vibrant part of Europe. The destinations themselves make it easy for me to promote this region. I saw a real opportunity in Central & Eastern Europe as it is still somewhat undiscovered by the average traveler and often harder to navigate than Western Europe. I believe that our expertise of this area is extremely valuable to potential travelers. .

Can you explain a bit about your services?

We offer tailor made personalized services. We can assist with all aspects of one’s trip including flights, accommodations, transport and tours to name a few. One on one consultation is a critical part of our services. Generally this is done over the phone but also via email. Initially we like to get as much information from our potential clients as possible to so we can design and cater a trip exactly to meet their needs. I believe what we offer is an excellent value for money and this is consistently the feedback we receive from clients. Our traveler phones allow clients to have a concierge service at the palm of their hands, they are able contact our destination managers throughout their stay for assistance. All of the accommodations we offer are hand picked and we provide all types of accommodations including apartments, B&B’s and design/boutique hotels. We encourage stays at places that provide a unique and authentic experience. We can design a personalized package from start to finish so our client’s don’t have to deal with the unnecessary stress of traveling and can enjoy a carefree vacation. We offer the flexibility you won’t find with traditional agencies as we can work around our client’s schedule rather than the tour schedule.

Who are your guests?

We have a wide range of guests, I believe we truly cater to all types of travelers. A majority of our clients are from the US but we have also had clients from all parts of the world. We deal primarily with individuals but have also organized trips for family groups and professional groups. The ages of our clients also vary as we have had student travelers all the way up seniors. We can certainly cater to all budgets but I would say more often than not our clients are not budget travelers. Again the overwhelming feedback is we are an excellent value for money and nowadays people are understandably price conscious so we always try to keep our offer competitive. For many of our clients it was there first time seeking assistance with their travel planning. They did so because they found us to be the ideal middle ground between using an agent and doing it on their own. I think people feel comfortable with us because they still feel in control with their decision making for the trip rather than completely handing it over to an agent offering some rigid structured tour.

Budapest, Hungary

What’s your most popular destination or itinerary?

Croatia continues to be our most popular destination with the Czech Republic, Hungary and Poland following in that order. I think the reason being is Croatia just become popular in the last three or four years whereas the other destinations have been in the know for the last ten years or so. More and more we have people combining the four above mentioned destinations along with places such as Austria for example. For this year we have added Slovenia which has already shown a lot of quick initial interest and it is often combined with a Croatia trip.

Where do you see your company in the future?

I am quite positive about the future as we continue to expand our locations, staff and operations year after year. I believe this expansion will continue but I also want to be sure we do not get too big too quickly. I think when you try to expand too quickly you loose part of the formula that made you successful. For us that is specializing and being experts in all the destinations we offer. Before adding more destinations I want to be sure that our offering is complete and without flaws. There is always room for improvement and I really appreciate the invaluable feedback we receive from clients. Fortunately for us the first four years have been quite smooth and the feedback from clients has been amazing. Hearing the praise and thanks from our clients is the most rewarding part of what I do.

Any additional comments you would like to share with us?

I think I covered it all above but one accolade we are quite proud of is that we were recently recommended in the Fodor’s travel guidebook. They are regarded as one of the most reputable travel resources worldwide so certainly a valuable reference.

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JayWay Travel Inc.
232 Eastland Ave.
Pelham, NY 10803, USA
U.S. Telephone: +1 914 595 4540
Europe Telephone: +44 (0)20 8133 7150
Skype username: jaywaytravel
Email: info@jaywaytravel.com
http://www.jaywaytravel.com

Poppy seed has been cultivated for over 3,000 years. It is a common ingredient in many Central and Eastern European foods.

Poppy seed filling is used in many foods throughout Central and Eastern Europe including sweet rolls, pancakes, strudels, cakes, tortes, cookies, and breads.

This recipe is very simple to make and delicious!

Ingredients

1 1/4 cups (250 grams) ground poppy seeds
1/2 cup (120 ml) milk
1/4 cup (50 grams) superfine sugar
6 tbsp (60 grams) raisins
1 tsp grated lemon zest
1 tbsp rum
5 tbsp honey

Directions

In a nut/spice or coffee grinder, finely grind poppy seeds. 

Using a small saucepan, add the milk with the sugar. Bring to a boil and add the poppy seeds and raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest, rum, and honey. Allow filling to cool for 10 minutes before using.

Black Forest Torte

Black Forest Torte also known as Schwarzwälderkirschtorte is a classical German cake. It contains several layers of chocolate cake, whipped cream, cherry filling and sour cherries on top.

This recipe includes Kirschwasser, a cherry brandy that gives the cake its distinctive flavor.

For best results, make cake layers 1 day a head and refrigerate.

Ingredients

Cake Batter

3 3/4 cups (455 grams) unbleached all-purpose flour
2 tsp baking soda
1 tsp salt
1 cup (220 ml) hot water
1 cup (220 ml) buttermilk
2 tsp vanilla extract
1 1/2 cup (340 grams) unsalted butter
2 cup (400 grams) granulated sugar
1 cup (170 grams) light brown sugar
6 large eggs

Whipped Cream

1 cup (236 ml) heavy whipping cream 35%
1/4 cup (50 grams) granulated sugar
1 tsp vanilla extract

Kirsch Syrup

1/2 cup (50 grams) granulated sugar
2 tbsp of water
1/3 cup (75 ml) kirsch

Cherry Filling

1  jar of pitted sour cherries in light syrup

Garnish

8 to 10 fresh cherries with their stems attached
1 cup (90 grams) of chocolate curls

Directions

Preheat the oven to 350 °F (180 °C). Butter the bottoms and sides and insert parchment (baking) paper of three 9-by-2 inch round cake pans.

Sift the flour, baking soda, and salt together into a large bowl. Set aside. In a small bowl, whisk the cocoa powder into the hot water. Let cool to lukewarm, then whisk in the buttermilk and vanilla. Set aside.

Using a stand mixer, beat the butter on medium speed until creamy and soft. Add the granulated and brown sugars and beat until the mixture is pale and fluffy. Slowly drizzle in the eggs, beating each addition until incorporated before continuing. Reduce the speed to medium-low and add the dry ingredients in 3 additions alternately with the buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat until combined.

Pour the batter into the pans. Bake until the cakes are puffed and a skewer inserted into the centers comes out clean, 25 -30 minutes. Cool thoroughly.

To make the whipped cream, beat cream until almost stiff. Add sugar and vanilla while continuing to beat until cream holds peaks about 4 – 6 minutes. Refrigerate until ready to use.

In small saucepan, bring sugar, kirsch and the water to boil over medium-high heat, swirling to dissolve sugar. Let cool.

Slice each cake round horizontally to make 3 layers. Using a pastry brush, gently coat each layer with the syrup mixture. If layers are too soft and crumply, refrigerate until ready to use.

Fill pastry bag with whipped cream and pipe a ring around the edge of a cake layer. Fill exposed ring of cake with cherry filling. Repeat with second layer. Place third layer on top and frost entire cake with whipped cream.

Pipe rosettes on top of cake and top each with a fresh cherry. Garnish with chocolate curls. To make chocolate curls, shave a chocolate bar (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use.