Kulebyaka with meat


What is Kulebyaka? It is a russian tradition among the yamal. It is also called Kulebiaka. Kulebiaka is a rich flaky pastry usually filled with a mixture of salmon, cabbage, and mushrooms, but many other fillings are possible, then rolled up and baked. It is served hot or cold in thick slices, with the addition of extra butter and the inevitable sour cream. My recipe here uses musk ox tendon, mushrooms, cabbage, onions and of course musk ox meat.

Why am I tossing this recipe out? Someone searched for a pastry shaped like a pig with meat. I make my kulebyaka shaped like a pig and it is sometimes done by others. Where this came from I have no idea, probably the French.

Well here we go. Many people have never cooked tendon. Tendon is very tough. Expecially musk ox tendon and or beef tendon. Tendon has a unique flavor all it’s own. I cook my tendons with onions, garlic, and apple juice.

To do this one needs a pressure cooker.

2 lb tendon (beef or musk ox tendon visit your local butcher/slaughter house)
1/2 cup apple juice
3 cloves garlic
1 onion
10 cups waters
1/4 cup apple vinegar

Mix all ingredients in a pressure cooker, bring to high pressure (15 pound psi) and cook for 2 hours! (make sure there’s enough water to prevent the bottom of the pan from drying out. They will be tender rather then tough and easy to chop when done.

Now we make the kulebyaka.

2 lb tendon
2 lb ground musk ox (or beef)
4 onions
1 cup chopped mushroom
1 cup chopped cabbage
4 lbs flour (white)

Roll and shape the dough into an oval piece 1/4-inch thick. Brown the beef and crumble, slice tendon into thin slivers, cool and add cabbage, slightly browned onions, salt, pepper and minced parsley. Pour melted butter and meat broth into the filling. Then pile it up on each piece, pinch the opposite edges of the dough and place on the buttered baking sheet, with its seam down, shaping it as a suckling-pig. To make the kulebyaka keep its shape, thicken the dough with flour on the table. To give a natural look to the pig’s ears, nose and tail and to make them safely pass through a baking process, rub flour on the table into a lump of dough intended for these purposes. Attach all details made of dough to the pie by egg, and brush the surface with egg yolk – this helps get the deep amber color. Use large black raisins or large peppercorns to imitate the pig’s eyes. I’m sorry I don’t know how much liquid to make the dough, I never measure it’s all done by feel. The dough is ready when it won’t stick to your fingers like a bread dough.

Prick the surface and sides with a fork and brush them up with the beaten yolk of egg. Bake at 410° to 426° F until it has the deep amber color.

Don’t knock it till you try it.

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Chocolate banana cream pie


I’ve come up with the ultimate pie for the ultimate sweet tooth. A few of my relatives just love sweets like there is no tomarrow. I find bananas, chocolate, and strawberry goes really nicely together…so why not pie-afy them?

So let’s get this party started.

chocolate cream pie filling

1 c. sugar
1/3 c. flour
1 tsp. vanilla
2 egg yolks
1/8 tsp. salt
2 c. scalded milk
2 sqs. chocolate
1 tsp. butter
Melt the chocolate in milk. Mix dry ingredients; add milk mixture gradually. Cook 15 minutes in double boiler, stirring constantly until mixture thickens.
Mix small amount of mixture with egg yolks and return this to the double boiler. Cook 3 minutes longer. Cool and add vanilla.

banana cream pie filling

3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
4 bananas, sliced

In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

Strawberry whipped cream (about 4 cups)

Stir together 2/3 cup powdered sugar and 1/3 cup strawberry quick in large bowl. Stir in 2 cups (1 pt.) cold whipping cream and 2 teaspoons vanilla extract beat just until stiff. (Do not overbeat)

What do you do with all this yummy goodness?

First you make 2 graham cracker pie crusts. This recipe makes 1.

In a small saucepan or the microwave, melt 6 tablespoons of butter.
Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.
Add 1/4 cup of sugar to the graham crackers.
Add the melted butter.
Stir or blend together with your hands.
Press into the pie plate or other pan.
To pre-bake the pie crust, bake for 8 to 10 minutes in a preheated 350 degree F. oven.

Now, you got your 2 baked pie crusts, now for the tricky part….layering…

You carefully wanna slice some strawberries and bananas, and layer them in the bottom of the pie crust. You want to alternate, banana strawberry banana….then once the bottom is covered in slices, gently add in your banana cream half way in the pie. Then take and carefully add more banana and strawberry slices, alternating as you go. Then carefully top off the rest of your pie with chocolate cream pie filling. Then top off with more banana and strawberry slices.

Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill over night.

Then scoop out your strawberry whipped cream, and drop by tablespoon on the top of your pie. Walla, the ultimate sweet tooth filling pie.

sugar high