SOUR CHERRY LIQUOR

Poland

Fermented Sour Cherry Alcohol  (Very Potent)

• A clean atmosphere, and safe storage are needed for this recipe.
• Prepare with care, this is for the connoisseur of fine liquor flavors.

Ingredients:

Ripe Sour Cherries (cleaned and pitted)
Ripe Sour Cherries (cleaned with pits -whole)
Sugar
1-2 bottles of 26 oz Polish Spiritus (for traditional recipe)

or substitute Whole grain alcohol (85 proof and up)

Method:

Wash, sterilize, and clean a fermentation/brewing container (this can be a bucket or other type of large container), preferably a wine fermentation glass bottle.  In the container, place a thin layer of un-pitted cherries.  Cover this layer of cherries with a layer of sugar, just until all the cherries are covered.  Then make another layer of pitted cherries on top or the first layer (5 times as thick as the first layer), and then also completely cover with sugar.  Repeat the layering instructions until you fill the container or bucket to full capacity.  When your container is full of sour cherries and sugar, cover or seal the container, make sure to allow for some breathing room as gas may escape during the fermenting process (a clean covered breathing hole is sufficient).    Place this container in a cool dark place (preferable a wine cellar) and let it sit and ferment for approximately 2-3 weeks.  The longer the mixture sits the more flavor the cherries release.  Once the fermentation processes is complete, strain out the fermented sour cherry juice (which will be approximately 10-15% liquor content), and add in the whole grain liquor or spiritus to taste.  Make sure the mixture is not too potent and that the cherry flavor adequately masks the alcohol.  The ratio of pitted cherries to un-pitted cherries should be 5:1. The more un-pitted cherries are used, the more bitter the juice.  Also note: that the cleaner and more pure the alcohol used (i.e.: Spiritus); the better the end product will taste.

Serve very chilled - Small portions only

*** This is a very powerful liquor recipe, for adult consumption only ***

*** Sip the cherry liquor over ice or chilled, savor the sweet/sour flavors ***

*** Do not drink more than 3 ounces per sitting, or in a single evening ***

*** Keep away from children at all times ***

*** Store in a sealed bottle, in a dark and cool cellar or fridge ***

*** Drink responsibly, drink slowly, great after dinner drink ***

CREAMY CUCUMBER SALAD

Polish Flag

Fresh Cucumber Salad (Mizeria in Polish)

• This great Polish salad recipe Serves 4 people.
• Very quick and easy to make with a unique taste.
• Serve slightly chilled, great on hot summer days.
• Especially great with lamb, steak, or other grilled foods.

Ingredients:

2-3 Large fresh cucumbers (peeled and very thinly sliced into rounds)
½ -1 large onion (finely diced)
1 teaspoon of lemon juice
1-2 tablespoons of sour cream
½ teaspoon of salt
½ teaspoon of fresh ground black pepper
½ teaspoon of sugar

Preparation:

Combine the salt, sugar, sour cream, onion, pepper, and lemon juice in a large bowl (mix ingredients together).  Add the sliced cucumber to the contents of the bowl , and then mix/toss thoroughly.  After mixing let stand in fridge for ½ an hour to an hour,  when ready to use mix again thoroughly.  Serve with any meal.  This creamy salad is very refreshing and unique; it is best appreciated on hot summer days or with grilled foods.

Use Plain Yogurt as an alternative to sour cream.

*** Something different to try, flavors melt together ***
*** Onions can be removed from recipe, but highly recommended ***

TOMATO SOUP (WITH CHICKEN AND NOODLES)

Poland

Chicken Noodle Tomato Soup

• This delicious Polish soup recipe Serves 5-6 people.
• Very easy to make and serve, a crowd favorite.
• Healthy alternative to store bought brands, low sodium and fresh taste.
• Add extra chicken for high protein diets, great after a gym workout.

Ingredients:

7-10 cups of fresh purified water
3 chicken quarters (skinned and cleaned) – or 3-4 chicken breasts (cleaned)
2-3 carrots (peeled)
2 sticks of celery
1 onion (whole peeled)
4 cloves of garlic (whole)
1-2 parsley roots (peeled) (looks like a white carrot)
½ teaspoon of salt
½ teaspoon vegeta seasoning
½ teaspoon pepper (whole or ground preferably whole)

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1-2 cans tomato paste (mix in bowl with water until fine watery consistency)
3 tablespoons of sour cream
1 tablespoon of cornstarch
1-tablespoon fresh parsley (chopped)
1-2 cups noodles (any pasta noodles desired can be used)- or basmati rice

Preparation:

Make a chicken broth with the above ingredients (above the separating line).  Boil all the meat ingredients in water until they are thoroughly cooked (smaller chunks boil faster), usually about 1 hour.  Then add all the remaining ingredients that are listed above the separating line and boil together for 10-15 minutes.  Take the broth off heat and prepare tomato add in.  In a bowl whisk together tomato paste, sour cream, corn starch, a little bit of milk, and a small amount of water.  Mix until a fine watery consistency is achieved.  Incorporate the tomato mix with the broth stirring quickly while making the addition.  Add fresh parsley and bring to a boil.  Then cook (in a separate pot) the spaghetti or rice and serve in a separate bowl.  Let quests add desired amount of pasta to their bowls and then flood with the rich tomato soup.  This dish can be served as an appetizer or as a main dish, depending on how much meat and noodles are utilized.

Add water to adjust desired thikness - Heat and eat

*** Very healthy meal, great for cool weather ***

*** Make a large batch, freeze or store the soup for later consumption ***

*** Add any other vegetables you desire to personalize ***