Croatian Old Time Veal And Baby Goat Pod Peku Recipes

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CROATIAN OLD TIME VEAL AND BABY GOAT «POD PEKU»

This is very old traditional Croatian meal, at least more than 500 years old, or more. We usually eat this during feasts or some religious holidays. It is of course meal before America was discovered so there are no potatoes, but, today we put some because potatoes will soak meat juices. In Croatia, nobody will refuse if you have been offered "peka". "Pod peku" means that you have a special pot with iron cover. We put the covered pot into the fire place and cover with hot live coal. Today, we can use aluminum foil and bake it in oven. It is almost the same as "peka", but it will never have the same taste. Of course you may use other meat, lamb or turkey.

Provided by nitko

Categories     Veal

Time 2h40m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 10



Croatian Old Time Veal and Baby Goat «pod Peku» image

Steps:

  • Take appropriate large pot and spread lard over the bottom.
  • If meat is too large cut into few pieces, salt them and put into the pot.
  • If you use potato, peel potato and cut into 1/8 parts, salt them and put under meat.
  • Put spring onions, bay leaves, rosemary and peppercorn into the pot, pour olive oil over, cover with aluminum foil and bake on 200°C for 90 minutes.
  • After 90 minutes uncover, see if meat is done, cut larger pieces into smaller and bake 30 to 50 more minutes.
  • If you are doing real "peka" you will have to bake it covered, but using aluminum foil now you may decide to bake it uncovered. That will make meat crusty on top.

Nutrition Facts : Calories 1091.6, Fat 68.1, SaturatedFat 20, Cholesterol 409.9, Sodium 2870.4, Carbohydrate 5.6, Fiber 1.6, Sugar 1.6, Protein 108.1

2500 g veal (thigh or neck)
1500 g goat meat (young goat, thigh with ribs)
100 g lard
1 cup olive oil
50 g salt
2 bay leaves
20 g rosemary (or 1 branch fresh one about 20 cm)
300 g onions (preferably spring onion)
20 g black peppercorns
400 g potatoes (optional)

CROATIAN PEPPER COOKIES (PAPRENJACI)

History of these cookies goes back to Renaissance times. It is traditional Croatian Christmas cookie. We usually use wooden mould with various characters. You can buy these moulds in Croatia, but I do not think you can purchase anywhere else. These cookies are also a traditional souvenir and if you are flying Croatia airlines I am sure you will get one cookie � just one, it is airplane catering what do you expect (this is not a commercial!).

Provided by nitko

Categories     Dessert

Time 2h30m

Yield 25 cookies, 8 serving(s)

Number Of Ingredients 10



Croatian Pepper Cookies (Paprenjaci) image

Steps:

  • 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, Santa�s 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.

Nutrition Facts : Calories 632.5, Fat 36, SaturatedFat 10.3, Cholesterol 44.6, Sodium 11.6, Carbohydrate 69.6, Fiber 3.4, Sugar 23.8, Protein 9.6

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

TRADITIONAL CROATIAN POVITICA

This is our family recipe as dictated to me by my Great-Aunt. We have this every year during Easter and Christmas.

Provided by Chef Original Momma

Categories     Yeast Breads

Time 5h

Yield 10-15 serving(s)

Number Of Ingredients 16



Traditional Croatian Povitica image

Steps:

  • Combine filling ingredients except raisins in a heavy saucepan. Cook over low heat, stirring often, until the mixture is fairly thick (about 30 minutes). Set aside to cool.
  • In a large heated bowl, combine yeast, warm water and 1/2 tsp sugar; stir until yeast is dissolved. Set in a warm place for about 5 minutes, until foamy.
  • Combine 1/2 cup sugar, melted butter and salt. Add boiling water; stir and cool until lukewarm. Add this mixture to yeast.
  • Stir in beaten eggs and add flour gradually.
  • Turn out onto a floured board and knead about 5 minutes. This will be softer than bread dough. Place in a greased bowl; cover and set in a warm place to rise until double in bulk.
  • Method for rolling out dough: Cover a work table with a large cotton dish towel or a cloth large enough to cover the entire table. Sprinkle cloth lightly with flour all over the cloth. Put dough in center and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape.
  • Spread the pulled dough evenly with the prepared filling.
  • Sprinkle with raisins.
  • Roll up the povitica as for a jelly roll, by lifting the cloth up on one side and letting the dough roll itself up.
  • Place in a large greased baking pan, two inches deep and form it into an "S" shape. Tuck in the ends and flatten it a little. This may also be cut in half and baked in angel food cake pans or bread pans.
  • Cover and let raise for 2-1/2 hours in a warm place.
  • Bake in a preheated oven at 375°F for 10 minutes, then reduce to 350°F for 50 minutes until nicely browned.
  • Cool in pan for 30 minutes then remove from pan and finish cooling on wire rack.

Nutrition Facts : Calories 956.5, Fat 43.3, SaturatedFat 10.5, Cholesterol 115.8, Sodium 356.9, Carbohydrate 133, Fiber 5.9, Sugar 73, Protein 18.5

1 lb finely ground walnuts
2 eggs
2 cups milk
1 cup sugar
1 cup honey
1 teaspoon cinnamon
0.5 (1 lb) box raisins
1 fresh yeast cake
2 tablespoons warm water
1/2 teaspoon sugar
1/2 cup melted butter
1/2 cup sugar
1 teaspoon salt
1 cup boiling water
2 eggs, beaten
5 cups flour

RENAISSANCE HVAR ROASTED DUCK WITH APPLES

This recipe is from island Hvar in Croatian Dalmatia. It originates from 16th century. Originally it was roasted "pod peku" or baking bell, but it is almost the same if you make it in oven, covered with aluminum foil or any other cover. The recipe is mentioned in Martin Benetovic papers, also one of the renaissance Croatian writers form 16th century.

Provided by nitko

Categories     Whole Duck

Time 2h20m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 10



Renaissance Hvar Roasted Duck With Apples image

Steps:

  • Clean and season the duck and put sage and thyme sprig inside.
  • Put the duck into roasting pot (or "peku") and roast it on 190°C, occasionally basting with lemon juice and water.
  • When it is almost done (about 100 minutes) take the duck out and slice it into serving pieces.
  • Make sauce out of wine and honey and roasting drippings, add sliced apples, return the duck slices and roast until all ingredients are soft (or 20-30 min.).
  • Serve with homemade flour gnocchi.

Nutrition Facts : Calories 2151.4, Fat 197, SaturatedFat 66.2, Cholesterol 379.9, Sodium 998.2, Carbohydrate 29.6, Fiber 3.7, Sugar 22.4, Protein 58.1

2000 g duck
500 g apples (tart apples)
3 g sage (fresh sprig)
3 g thyme (fresh sprig)
1/3 cup lemon juice (from fresh lemons)
2 tablespoons honey
1/2 cup wine (white)
7 g salt
3 g pepper
1 cup water (for basting)

AMAZING TRADITIONAL CROATIAN POVITICA

This bread is very popular in the Kansas City area where most people buy it instead of making it. Since I'm moving from the area I looked up recipes for it and found this one from Phyllis at rootsweb.com I've modified it a bit and added more filling suggestions at the end. I'm posting this in reponse to a request on the boards.

Provided by Mysterygirl

Categories     Yeast Breads

Time 4h

Yield 2 loaves, 20-24 serving(s)

Number Of Ingredients 15



Amazing Traditional Croatian Povitica image

Steps:

  • Combine filling ingredients in a heavy saucepan.
  • Cook over low heat, stirring often, until the mixture for about 30 minutes or until the mixture is fairly thick (remember this will be the filling inside the bread and it shouldn't be runny) Let cool.
  • In a large heated bowl, combine yeast, warm water.
  • and 1/2 tsp.
  • sugar.
  • Stir until yeast is dissolved.
  • Set in a warm place for about 5 minutes, until foamy.
  • Combine 1/2 cup sugar, melted butter and salt.
  • Add boiling water, stir and cool until lukewarm.
  • Add this mixture to yeast.
  • Stir in beaten eggs and add flour gradually.
  • Turn out onto a floured board and knead about 5 minutes.
  • Do not over flour this it should be softer than regular bread dough.
  • Place in a greased bowl, cover and set in a warm place to rise until double in bulk.
  • Put dough in center of a lightly floured work table and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape.
  • The thinner you are able to roll the dough the better this will turn out.
  • Spread the pulled dough evenly with the prepared.
  • filling.
  • Roll up the povitica as for a jelly roll.
  • Cut roll in half and place each half into a greased bread pan two inches deep and form it into an"S" shape.
  • Tuck in the ends and flatten it a little.
  • Cover and let raise for 2-1/2 hours in a warm place.
  • Bake in a preheated oven at 375° for 10 minutes, then reduce to 350° for 50 minutes until nicely browned.
  • Cool in pan for 30 minutes then remove from pan.
  • and finish cooling on wire rack.
  • alternate fillings could be your favorite fruit cooked down with sugar into almost a jam, cream cheese mixed with egg and powdered sugar or even your favorite pumpkin pie filling.

1 lb finely ground walnuts
2 eggs
2 cups milk
1 cup sugar
1 cup honey
1 teaspoon cinnamon
1 package dry yeast
2 tablespoons warm water
1/2 teaspoon sugar
1/2 cup melted butter
1/2 cup sugar
1 teaspoon salt
1 cup boiling water
2 eggs, beaten
5 cups flour

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