tag:blogger.com,1999:blog-3068230522284074298.post6696212160926682163..comments2024-03-14T03:15:56.296-05:00Comments on CakeWalk: Economy Spread (and Cookieposter, part III).rcakewalkhttp://www.blogger.com/profile/13646758033700076277noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3068230522284074298.post-83039100204578553272009-12-17T21:40:57.156-06:002009-12-17T21:40:57.156-06:00I wish I could always remember how you pronounce &...I wish I could always remember how you pronounce "P.C.", since it is amazingly fun to say, but I always forget and need your coaching. So much for my dreams of learning Croatian! I guess it never is really too late to learn, I'll just tack it on to my never ending list of things I want to do!rcakewalkhttps://www.blogger.com/profile/13646758033700076277noreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-69965240693510735472009-12-17T20:45:06.710-06:002009-12-17T20:45:06.710-06:00My version of the "Economy Spread"-Pikan...My version of the "Economy Spread"-Pikantni calabrcak [chalabrchak]! As much fun to say as it as is to make it and eat it!(For people like me that, mostly, like instant gratification in the kitchen-although for a while I used to be good at making cranberry swirl cheescakes, but that is another story :). <br />There is really not much more that I can add about "Economy spread" AKA P.C. My version has sour cream instead of mayo...and you find bread rolls that would be "crackly" on the outside and soft on the inside...you would carve out soft part of the bread and mix it with ham, pickles and sour cream (in my version you chop it with a knife ...no "blendoring") then you fill the bread roll (the shape of a tiny sub roll) and cut it in slices like you would regular bread. *D*E*L*I*C*I*O*U*S* (of course). This recipe came from a classic Croatian cookbook writer-Mira Vucetic. It was a kid's recipe book that I got (bought it myself!) in fourth grade and... I o v e d it! It was called "I Am A Little Cook" (really) (JA SAM MALA KUHARICA ).There is a funny pikantni [chalabrchak] story full of coincidences that makes me smile in addition to all this good feelings that go with "pikantni calabrcak" anyway , but it is one of those where you had to be there....thanks Rebecca for reminding me of all of those things!:)<br />By the way I tried ruggelach...amazing:)))) and biscoti...just as great as Elisa's...ThankS:).Sasa Sokolovicnoreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-51956399909619984692009-12-17T11:47:12.790-06:002009-12-17T11:47:12.790-06:00Thanks, Deena! I guess you can tell I'm not J...Thanks, Deena! I guess you can tell I'm not Jewish... You can use beef or veal in the same recipe, but I probably would blend it in the "blendor" then (and omit the pickles). I'm not too certain about the Kosher laws concerning the mayo, I think I have some research to do!<br /><br />Happy Holidays to you!rcakewalkhttps://www.blogger.com/profile/13646758033700076277noreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-48802438200264009852009-12-17T10:26:34.382-06:002009-12-17T10:26:34.382-06:00You made the ruggelach! Looks like they turned ou...You made the ruggelach! Looks like they turned out great -- you can tell from the photos that you've got a nice flaky dough. The posted recipe actually has a 1/2 tsp salt -- not in the original family version, but I added it during my trials. And I love that, in the multicultural sentiment of the season, you have ruggelach and ham side by side. Happy holidays!deenahttps://www.blogger.com/profile/08220954984319638867noreply@blogger.com