LinkWithin

Blog Widget by LinkWithin

Monday, February 2, 2009

Recipes to Rival: Holopchi

Dear Fellow Recipe to Rivalers,
i'm sorry i'm a day late. at least i did it tho, right? i'm trying to stick to my rule of not blogging on weekends. i started the process the day the challenge was due. it was a gorgeous day out, i even stepped out in a short sleeve tshirt and i was ok!

anyway, this month's challenge was Holopchi, a Ukranian dish. i'd never heard of it. reading the recipe it calls for beet leaves or kale. i like neither so i used cabbage. it also called for the use of some crazy amount of butter and cream.

it can't be said that i loved this dish. it was certainly different. i made it with a side of sauteed apples and leeks and baked chicken. i doused the chicken in the cream sauce.

Special thanks to
Equal Opportunity Kitchen and A Good Appetite for hosting this month! to view more Holopchi entries, hit the Recipes to Rival blogroll.

So, til next time, from my rice paddy to yours,
love and sunshine,
Angry Asian



(click Read more for the recipe)


Beet Leaf Holopchi
from The Keld Community Ladies Club in Ashville, Manitoba.

Bread Dough:
2 pkgs. yeast
1/2 cup warm water
1 tsp sugar
2 cups scalded milk
4 cups warm water
1/4 cup melted butter
8 cups flour
3 eggs, beaten
2 Tbsp salt
1 Tbsp Sugar
6 1/2 cups flour
a couple bunches of beet leaves

1. Dissolve 1 ts. sugar in 1/2 cup tepid water, sprinkle with yeast and let stand for 10 minutes.

2. To the milk-water liquid add the melted butter, dissolved yeast and 8 cups of flour. Let rise in a warm place until double in bulk (about 1 hour)

3. Add salt, beaten eggs, sugar and remaining flour.

4. Knead well until dough is smooth and top with melted butter or oil.

5. Place in a warm place and let rise until double in bulk. It will take about 2 hours. Punch down . When dough has risen to double in bulk, place a piece of dough, the size of a walnut on a beet leaf and roll up (leaving sides open)

6. Place holopchi loosely in a pot to allow for dough to rise to double in bulk again.

7. Arrange in layers, dotting each layer with butter.

8. Cover tightly, bake in a moderate oven of 350 F for 3/4 to 1 hour. Serve with dill sauce or cream and onion sauce. (I like to cook the holopchi with the sauce but you don't have to. You can add it later - just make sure you have enough butter in roasting pan before layering your beet leaf rolls.)
(I baked mine longer - about 1 1/2 hours and was happy with the result)

Sauce

1/2 cup butter
2 cups whipping cream
8 small onions (I used chives)
2 handfuls of chopped fresh dill (this makes the whole dish)
2-4 large cloves of garlic, chopped fine

Melt butter in saucepan. Add onions (chives) garlic, dill and cream.
Let it come to a boil and then turn down the heat.
I like to cook the holopchi with the sauce but you don't have to. You can add it later - just make sure you have enough butter in roasting pan before layering your beet leaf rolls.

This is not a 5 minute recipe. When you commit to making it - it's an adventure - most definitely a worthwhile one. This recipe filled an open roaster and a turkey sized roaster.


2 comments:

  1. Sounds like you had a great weekend, and late is perfectly fine. hopefully next month will be more to your tastes.

    ReplyDelete
  2. thanks temperance! it was a great learning experience regardless!

    ReplyDelete