KOLACHKE (Martha Stewart's) 1/4 cup sour cream, room temperature 1 (2 1/4 t) pkg active dry yeast 1 large egg, lightly beaten 1 cup (2 sticks) unsalted butter, cut into small pieces 2 cups all-purpose flour, plus more for dusting 1 cup fruit preserves; 400*, 12 min.
By Pablo Chignolli: Food in America was very different from Polish food. Hoffman stated “this is not real food: it has no taste, it smells of plastic” (p. 103). In the image is a Polish homemade ham and pickled vegetables platter from Traditional Poland Culinary Vacations, Inc in the U.S. Plato casero polaco de Jamón y verduras de Traditional Poland Culinary Vacations, Inc en los EE.UU. (Spanish). The following is a link to a Polish salad recipe: http://www.youtube.com/watch?v=FRdbS7c8H_s