RECIPE: RECIPE: Ukrainian Tea Cookies (Bublyky)

RECIPE:
O

olga_d_ont

Well-known member
UKRAINIAN Tea Cookies (BUBLYKY)

This is a popular Ukrainian tea dainty.

1 cup butter

1 cup sugar

Grated rind and juice of 1/2 lemon

2 egg yolks

5 hard cooked egg yolks

1/2 cup almonds, blanched and ground

2 1/2 cups sifted flour

1 egg white

Chopped almonds and sugar

Cream the butter with the sugar and lemon rind until light. Add the egg yolks, one at a time, and beat well.

Press the hard cooked egg yolks through a sieve and add to the creamed mixture along with the lemon juice. Stir in the nuts, and then the flour; mix thoroughly.

Break off small pieces of dough, roll into finger lengths of pencil thickness, and shape them into rings.

Dip each ring into a slightly beaten egg white and then into the almond-sugar mixture.

Place the rings on a greased baking sheet and bake them in a moderate oven (350 degrees F.) for 15 minutes, or until delicately browned.

Ukrainian Traditional Cookery

 
Schiacciata con l'uva (Tuscan Focaccia with Grapes)

The recipe is for a sweeter version, to be served as a dessert or snack. In Tuscany, it's often also a savory, so I used about 2 tbsp of sugar in all for the sprinkling, and sprinkled the grapes with fresh rosemary. Seedless Concord grapes are perfect. Despite what the reviewers say, I've never had any trouble with the dough. This is great cut in small pieces as a nibble, with a good tannic Chianti.

http://www.epicurious.com/recipes/food/views/FOCACCIA-WITH-GRAPES-SCHIACCIATA-CON-LUVA-104514

 
Cheese course with crostini and red pepper jelly

I served a Testun (a firm raw cow's milk cheese from Italy) and two Quebec artisanal cheese, with homemade red pepper jelly, and grilled toasts rubbed with garlic, generously drizzled with olive oil, and sprinkled with coarse sea salt.

 
Tuna-stuffed tomatoes

From Marcella Hazan, "Essentials of Classic Italian Cooking"

For 6 servings

6 large, round, ripe firm tomatoes (mixed heritage look good on a platter)*
2 (7-ounce) cans Italian tuna packed in olive oil
About 1/2 cup mayonnaise (homemade or store-bought boosted with a little olive oil and lemon juice)
2 tsp Dijon mustard
1 1/2 tbsp salted capers, rinsed and drained

*Bite-size, but not cherry, tomatoes are good for this antipasto-type mixed plate

Slice the tops off the tomatoes. With a small spoon or grapefruit spoon, scoop out the seeds, and remove some of the dividing walls, leaving three or four large sections. Don't squeeze the tomato at any time. Sprinkle with salt, and turn the tomatoes upside down on a platter to drain.

Put the tuna in a mixing bowl and mash it to a pulp with a fork. Add the mayonnaise (reserving 1 or 2 tbsp), the mustard, and capers. Using the fork, mix to a uniform consistency. Taste for salt.

Shake any excess liquid from the tomatoes. Stuff to the top with the tuna mixture.

Spread the remaining mayo on top of the tomatoes, and garnish with any of the following: an olive slice, a strip of red or yellow pepper, tiny capers, or 1 or 2 parsley leaves. Serve at room temp or chilled.

 
White Bean, Red Onion, Tomato, and Oregano Salad

From Viana La Place, "Cucina Fresca"

Serves 4

2 cups cooked white beans, tender yet firm
1/4 cup fruity olive oil
Coarse salt and black pepper to taste
2 large firm ripe tomatoes, peeled, seeded, and diced
1/4 cup finely diced red onion
2 to 3 tablespoons fresh oregano leaves, cut into thin strips

Drain the beans of any liquid and place them in a small bowl. Season them with the oil, salt, and pepper. Then toss with the tomatoes, red onion, and oregano.

 
Red Bell Peppers Stuffed with Tomato and Anchovy

From Viana La Place and Evan Kleiman, "Cucina Fresca"

These are also good with quartered or halved black olives. I also leaves the stems on -- looks nicer.

Serves 8

4 red, yellow or orange bell peppers
4 medium tomatoes, coarsely chopped
6 anchovy fillets
3 tbsp olive oil
Coarse salt and pepper to taste

Preheat the oven to 375F.

Cut the peppers in half lengthwise, remove the stems, seeds, and thick ribs or membranes, and arrange cut side up in a shallow baking dish. Place 1 to 2 tbsp of chopped tomato in each pepper half and an anchovy fillet on top. Drizzle 1 tsp of olive oil over each pepper. Season with salt and pepper.

Bake for about 45 minutes or until the peppers have softened. Reserve any juice that has collected in the dish. Cool the peppers, then arrange on a serving platter. Moisten with the reserved juices.

 
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