I was in bed most of the day yesterday, so I’ve little to document, but here are three photos. First, Cyrus, sleeping on the d*g bed with a protective leg over Hili. I have to admit that this is cute:
For afternoon tea Malgorzata made a delicious apple-and-walnut pastry, which she said was a Jewish recipe for Rosh Hashana, the Jewish New Year (it was Sept. 13-15). Both the apples and walnuts came from the trees in the garden.
It was an absolutely spectacular dish, the crust gleaming with egg-yolk glaze; and I suspect she’ll provide the recipe if sufficiently importuned by readers. Tomorrow we’ll return to having cherry pies (see below).
Our evening meal was simple, which was good as I hadn’t much appetite. I was told that this was a typical Polish meal: pork roast with quince paste on the side, served with salad and potatoes. I was too unwell to wash it down with my favorite Zubr beer.
Finally, this is for all those readers who asked me to rub Hili’s belly for them. DONE!
And lagniappe: a recipe, perhaps the first I’ve put up as a standalone post. Several readers asked for the recipe for Malgorzata’s renowned cherry pie with walnut crust. Here in Dobrzyn it is made with the orchard’s own sour cherries and walnuts, but you can buy frozen sour cherries in the U.S. or, I suppose, use canned pie cherries if that’s the only thing available.
This is the best cherry pie I’ve ever had. The walnuts (and butter) in the crust contribute considerably to its excellence, as do the fresh-picked cherries, which are pitted after harvest and then frozen for my arrival. The recipe has been posted by Malgorzata in comments sections over the past year, but I’ve collected everything in one place. First, a picture:
And the recipe. I’ve converted Polish measures, which involve weight and the metric system, into American ones:
150 gram flour (1.2 cups if you’re using all-purpose flour)
150 gram (1/3 pound) ground walnuts (or hazelnuts or almonds)
200 gm (0.4 lb) butter or margarine
100 gram (0.2 lb) castor sugar (this is sold in the U.S. simply as “superfine sugar”)
1 raw egg yolk
Depending on what you are using it for, add vanilla sugar or cinnamon or almond oil.
Work quick together all ingredients with your fingers and put into the refrigerator for half an hour before rolling the crust and putting it into into the baking tray. See below for how to make the top “crust”: 2/3 of the dough is used to line the tray, with the other third grated on top.
1 kg (2.2 lb) pitted cherries (you can use either fresh or frozen)
2 tablespoons sugar
1 tablespoon potato flour (cornstarch is an acceptable substitute)
Cook cherries (without any water! they have enough juice)
Remove 100 mililiters (0.4 cups) juice and pour it into a mug
Add sugar to cherries and let them boil another minute
Dissolve potato flour in 100 ml juice and add to boiling cherries, stirring until they thicken.
Cool the mixture.
Take 2/3 of the dough and cover a baking tray. Pour cherries over. Take the grater and hold it over the tray. Using the biggest holes in the grater, cover the cherries with crumbs from the remaining third of the dough.
Bake for 35-45 minutes at 180ºC (355ºF).