Croatian Dinner at Dena and Sam's house; February 3rd, 2007

menu:

beverages:

Karlovacko (beer) and Kruskovac (pear liqueur) - provided by Catherine and George

appetizer:

Stuffed Cabbage - prepared by Catherine and George

salad:

Croatian Spinach Salad - prepared by Joanna and Jacek

(recipe from: Prof. Joanna Goszczynska, Warsaw University, Institute of Western and Southern Slavic Studies)

20 dag fresh spinach

1 lettuce

1 red onion

2 tsp balsamic vinegar

2 tsp olive oil

20 dag Emmentaler cheese

1 pickled bell pepper

2 tbs red wine

sugar, salt, white pepper

Wash spinach and lettuce, chop the leaves. For dressing chop onion very finely, add vinegar, wine and olive oil. Grate cheese and chop pickled pepper, add to greens. Toss the dressing.

side dish:

Croatian Cuspaja and Zafrig Sauce - prepared by John and Kyle

CUSPAJA:

1 head green cabbage

1 green pepper

Salt

2 cups cubed potatoes

ZAFRIG:

1/3 cup oil

1/2 large yellow onion

1/3 cup flour

1 tablespoon paprika

Cut half of a large yellow onion into small pieces and simmer in the oil until transparent. Ad 1/3 to 1/2 cup flour and stir constantly until flour is dark brown. Add 1 tablespoon paprika; stir into paste and pour the paste over the Cuspaja. Serve in large soup bowls and have plenty of French bread on hand. This is the vegetarian version.

main dish:

Chicken ... and Potato Dish - prepared by Dena and Sam

dessert:

Island of Brač-Style Cake - prepared by Brenda and Rudy

Serves: 12

For the cake layer:

8 eggs

1 cup plus 5 Tbs granulated sugar

2 Tbs vanilla sugar (or substitute equal parts vanilla and sugar)

1 lemon, grate rind and juice

1 orange, grate rind and juice

½ tsp allspice

2 Tbs Maraschino liqueur

2 Tbs rum

3 Tbs bread crumbs

2 cups finely ground walnuts

2 cups finely ground almonds

For the filling:

1 package (6 ounces) vanilla pudding mix (not instant)

¾ cup granulated sugar

2 cups strong coffee, cold

½ cup whipping cream

1 cup (2 sticks) unsalted butter

Instructions for the cake layer: beat 4 egg whites with 5 tablespoons sugar until stiff peaks form. Set aside. In a separate bowl, beat 8 yolks and 4 egg whites with 1 cup sugar and the vanilla sugar for about 15 minutes. While the eggs are beating, mix the rinds and juices together with the allspice, liqueur and rum in a small bowl and set aside.

Preheat oven to 325° F. Grease and flour two 10 round cake pans. Fold the beaten egg whites into the yolk mixture alternately with the rind and juice mixture. Do this gently so that the batter remains airy and light; remember there is no shortening. Fold the bread crumbs and the ground walnuts and almonds. Pour batter into baking pans and bake for 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans and then turn onto rack or serving dish.

Instruction for the filling: combine the pudding, sugar, and ½ cup of the coffee. Stir until smooth. Heat the remaining coffee in a saucepan over medium heat with the whipping cream to boiling, stir in the pudding mixture and bring temperature, stirring occasionally. Cream the butter, and add the cooled pudding mixture a tablespoon at a time (it is important for the butter and pudding to be at the same temperature to prevent curdling). Proceed to fill and frost the cake.

For a lighter version of this dessert, spray baking pans with cooking spray and reduce yolks to 6.