Tangled roots and family secrets. A famous immigrant writer who died under mysterious circumstances. Accordions, polkas and potica. And now a new twist: My Year of Cooking Ethnically.
Sunday, April 17, 2022
Thursday, April 14, 2022
Just in Time for Easter: No-Knead Artisan-Style Potica (+ dairy-free, with an apricot twist)
Just in time for Easter, here it is: The long overdue recipe for the new potica variant I baked and froze in December, in anticipation of the out-of-town Christmas gathering that never happened.
For the past five years, I have supplemented the annual family Christmas potica with a dairy-free alternative. This year was no exception. But the bigger news is that I also figured out a way to successfully apply the no-knead "Artisan Bread in Five" approach to this traditional holiday dish.
I had tried once before to adapt my standard potica dough (which already calls for overnight refrigeration) by adding the initial two hour rise at room temperature, as the artisan approach specifies. Unfortunately, that extra step seemed to exhaust the yeast, perhaps because my dough is so dairy- rich.
So this time, I decided go straight to the source. I found a number of variants of brioche dough in the large collection of cookbooks and websites devoted to this popular approach to yeast breads. The most promising was a relatively light brioche dough from Healthy Bread in Five Minutes a Day. Authors Hertzberg and François suggest using it to make a rolled pastry bread with an apple-nut filling they call Apple Strudel Bread (which sounds very potica-like!)
I used their brioche recipe as a foundation, with some significant adaptations: I skipped the whole grains in favor of all-purpose flour, and I used sugar rather than honey. I ended up using a slightly higher proportion of eggs, since I made a half recipe. As you will see in the recipe below, the dairy substitutes I used happened to be coconut-based.
In keeping with my usual practice, I added a little twist to the filling. After drizzling honey on the walnut-sugar layer, I added some dollops of apricot jam.
For whatever reason, this combination was a winner. Although the dough was slightly less rich than the family version, the end product was much the same. It tasted delicious--and it was better the next day. And better still after freezing. In some respects, it was even superior to the traditional batch this year. And it was definitely easier, since no kneading was required!
Sunday, April 3, 2022
Traditional Potica for Pust (with a few twists!)
The second was a large outdoor gathering sponsored by the Slovenian Hall in San Francisco. It was a festive affair at a lovely private home in the Oakland Hills, with live music (we were happy to join in) and plenty of food. For that one I contributed the last of the Christmas potica I had stored in the freezer, after the planned trip to gather with family in New York never materialized, thanks to Covid.
In December, I had baked two varieties of my mostly-traditional holiday potica. My standard walnut-honey potica followed the family recipe with just one small change. I used my KitchenAid stand mixer to make the dough and had not been completely happy with the results. The dough rose even less than usual and the layers seemed a little dense and damp after baking. But the potica seemed to have improved after freezing. I was particularly happy with the way the final loaf (on the left in the top photo, and also below) had turned out. On a whim, I had decided to bake the last loaf in the batch as a double roll in a bread pan, instead of doing my usual free form single roll.
The second version (in the top right photo) was definitely an innovation. It was my first successful attempt at using the artisan-style method of cold bulk fermentation to make potica. It was dairy-free. And I added a little apricot to the walnut filling. Recipe to follow!
Monday, February 28, 2022
New Orleans King Cake + Potica Filling = Pustica, or Mardi Gras Potica!
What happens when a dedicated potica baker decides to make her first-ever New Orleans Mardi Gras king cake for her husband's birthday? And then he suggests that she take advantage of the leftover walnut potica filling in the freezer.
Here's what happened last year at our house: We seem to have created the world's first Mardi Gras Potica! One of my friends from Slovenian language class even gave it a new name: Pustica! (To learn more about Pust, the Slovenian version of Mardi Gras, you can read my Mardi Gras, Slovenian Style post, from the early days of this blog.)
For many years in my family, we have celebrated a cluster of February birthdays with Mardi Gras king cakes from Louisiana. Last year, because of pandemic shipping challenges, I decided it was time to try a homemade version. I never intended to do something transgressive, although it did occur to me that poticas and king cakes both use what is technically a brioche dough. Once I decided to use the same walnut-sugar cinnamon filling we use in my family's version of potica, I imagined that this homemade king cake might taste a bit like Slovenia's most famous dish.
But I never imagined how closely that slice of king cake would resemble potica. A rather strange and gaudy potica, with those bands of gold, green, and purple sugar. And with thicker layers of dough than I would normally make. And who ever heard of a potica with confectioners' sugar icing?
with marzipan filling |
But it was good, no doubt about it. So good that I repeated it again this year. This time, at my husband's urging, I tried a marzipan filling. Although it tasted wonderful, it was too thick to spread easily, so for now I would recommend the tried-and-true walnut version.
One other twist to this unplanned hybrid: For the dough, I wanted to use the artisan bread approach I discovered just before lockdown and have been using ever since. I was happy to discover that a blogger named Cynthia had already adapted a challah recipe from the newest edition of "Artisan Bread in Five Minutes a Day" to prepare a very authentic-looking king cake.
For details, see the recipe below. Or use your own favorite potica recipe and see what happens if you add all those special New Orleans touches. And don't forgot to add that little figure of a baby. Whoever finds it is supposed to bring the king cake to the next party!
Icing