1 Croatian desserts-recipes 1. Rožata (Rozata) Pudding - a Croatian Custard 6 eggs 6 tablespoons sugar 1 liter milk grated lemon rind 1 tablespoon rum 2 teaspoons vanilla 14 sugar cubesDirections:Beat all of the eggs with 6 tablespoons. sugar and milk, adding lemon rind, rum and vanilla.In a separate pot, add the sugar cubes over medium heat cooking until the sugar takes on a honeycolor and texture. This takes about 5 minutes and while you should swirl the pan, do not stir as it willpossibly contaminate the syrup with sugar crystals. Pour the caramelized sugar cubes into an ovensafe pudding form before adding the pudding mixture. A glass pie plate also works.In a second pot bring enough water to reach up to over the halfway point of the form to a boil andput the filled pudding form into a water bath.Preheat oven to 350-375 degrees. If you are using a shallow dish, use the lower temperature. Cookfor 45 minute in the water bath, and before the Rožata is finished cooking and remove it from thewater bath. Cook an additional 15 minutes.After cooling off, carefully turn the Rožata over onto a plate and serve. In summer, one canrefrigerate before serving.
22. Croatian Pepper Cookies – paprenjaci Ingredients 450 g flour (for cookies) 1 teaspoon ground black pepper 1 teaspoon ground cloves 2 teaspoons ground cinnamon 2 tablespoons honey (light) 1 egg 150 g walnuts 150 g sugar 180 g lard 1 teaspoon ground nutmeg Directions: Keep lard 20 minutes on room temperature to become soft. Put lard into flour; add sugar, triturated walnut, yolk, and honey, cinnamon, clove, nutmeg and pepper. Make crisp dough out of it. Leave the dough 1 to 2 hours in cold place. Make thin (up to 5 mm) flat surface and cut cookies with your wooden mould. If you do not have one, use your mould you have for other cookies (stars, rabbits, ducks, Santaï¿½s etc.). Put them on greased surface and bake them on 200°C about 25 minutes. Serve with hot tea. You can vary spices but be careful: no spice should prevail. I am not sure about number of cookies you will get, depends how big your mould is. 3. North Croatian Vanilla Cookies (“vanila-Kifli”) 200 g butter
3 115 g sugar 250 g flour 3 egg yolks 1/3 teaspoon baking powder 20 g vanilla sugar 125 g hazelnuts (grounded) Directions: Mix butter and sugar, vanilla sugar, yolks, baking powder and flour. Mix grounded hazel-nuts. Make dough. Make long “sausages” out of dough, cut it into small 2 inch pieces and shape “young moon shape” thick as a little finger. 4. CROATIAN CVITE - a Croatian cookie recipeSweet and LowAny special occasion wouldnt be complete without these dry, break in your mouth cookies withan unusual combination of citrus and anise. The bubbly, airy texture of the cookie is due to thetablespoon of ammonia bicarbonate, which can be bought at the pharmacy. Its dissolved in hotmilk to make a "science project" eruption of foam which is added to the cookie dough. Theammonia lends an unusual but delightful taste and texture which lends to the cookies dry, bubblytexture (like well risen bread).Its called Cvite (svee-tuh), which means Flowers, and is cut to resemble a stem with leaves andflowers. I prefer using a pizza dough cookie cutter to give them a zig-zag edge, but using a knifeis perfectly acceptable. Practically speaking, they end up looking like a "V" (peace symbol madewith two fingers) or a "Y"-shape.How tos for the ultimate baked cookie recipeThe recipeWhip up four egg whites, preferably from farm fresh eggs. When they are stiff, cover them andput them in the refrigerator.In a medium sized bowl, whip together the following, step by step:First, cream together the shortening and the sugar.1 cup of white sugar1 cup of shortening - preferably bacon grease or lard - it gives a slightly salty taste
4Second, add the egg yolks, one at a time to ensure good blending.4 egg yolks (home grown is well worth the trouble - find a farmer!)And now for the flavorings:Rind of one lemonRind of one orange1 T. vanilla1 T. Rum1/2 T. anise flavoringMix well.Dry Ingredients:In a separate, larger bowl, mix together 1 tsp salt into a pound of regular self rising flour and apound of cake flour. Mix well with a fork or a pastry blender, until it has a nice fineconsistency.Make a well in the center - in other words, dig a big hole in the center of your bowl. In the bighole, and add the wet mixture (egg yolks, vanilla, etc).Now for the Science PartHere comes the fun part:On the stove heat up a little bit of milk - no more than 1/2 a cup. When it starts to rise, add aheaping tablespoon of already prepared amonia powder. If it has lumps, it needs to be crushedso it will dissolve easily into the milk.Holding the pot with a potholder of course, with the batter underneath, mix the spoonful ofammonia into the milk, and the whole pot will overflow with foam! No problem, let it fall right intothe batter. A never ending stream of foam will erupt into the batter, which needs to be mixed wellat the end.Now retrieve the already beaten egg whites from the fridge and mix a little bit more.When the batter is nice and mixed, let it sit for a half hour - cover with a fresh clean towel ordishrag and leave it out at room temperature. It is still in shock!You may need to add a little more flour to absorb the moisture from the milk and egg whites. Theblob of dough should be moist and supple, a little like a generous blob of clay to work with (a bitlater!).
5Croatian cookies - roll and cut like a puzzleThese cookies are made in Croatia - and as far as I know - nowhere else.Arrange the Cookies in a nice FormationThe cookies should not touch. Try to maximize space because they dont stretch out while theybake.Source: my personal photo
6Rolling out the doughIt should be sweet, but not sticky. If it sticks to your fingers, add more flour (a little more -easier to add than to take away!) The dough should also be moist. Too much flour createsdryness.The end result of the cookie should be about as thick as your little finger, as long as you are notShrek. Keeping this in mind, while rolling out the dough, your aim is to create the same thicknessacross the table. Subtle or not so subtle differences in thickness results in burned cookies, sincesome will be done much earlier. Keep the thickness around 1 miimeters, patting down with yourhands (a love pat) to give the cookies a good start.I usually roll them out on the kitchen table, by making a big circle and cutting outwards. Then Itrim the outside edges of my "ink blot" with the pizza cutter. From the center outwards, I startmaking inverted and upright triangles, which will become cvite.Bake me a CvitaOn a moderately oiled cookie sheet, put as many cvite as you can (inverting the triangle shapes,of course) since they dont spread out at all.The bake in about 10 minutes (you will smell them - mmm) at 375 F. or 210 degrees C. Normalbaking temperature for sweets like cake, etc., is 325 to 350 or 180 to 200. This cookie goes up anotch - it cooks quickly at a slightly higher temperature.One batch makes around four cookie sheets filled with cvite. Once they have cooled down a bit,they are ready to be topped with the sugar topping.A note!Just a note about the sugar in the recipe.If you know someone who has to seriously limit their sugar, the cup of sugar for the fifty - pluscookies you will get is not excessive. If you are a diabetic, simply omit about half the sugar andthey are probably considered acceptable to eat. Check with your doctor. I know my father atethem "bare" without topping, and didnt suffer any consequences.Now for the topping, which I simply cant imagine omitting!Sugar toppingOnce the cvite are cooled - at least an hour later - you will do the sugar topping.In a ceramic coffee cup, mix 1 T Rum, 1 tsp Anise flavoring and any other sweet liquor. Paint ontothe cookies with a cooking paintbrush - lightly is fine - then turn them upside down in a plate of50/50 sugar or sprinkle the sugar on top. 50/50 refers to half granulated, half powdered sugar.
7If you dont have a brush, the back of a table spoon is also a possibility, as is a fork (dip, thenpass the back of the spoon or fork across the top of the cvita).StorageThese cookies can be stored for a couple of weeks (perhaps more) in a sealed container. Goodfor having on hand for unexpected company. That is - if they dont get eaten before hand!Cvite complete with Croatian styled ribbon