Krupnik (Honey liqueur)

Krupnik has no translation in english but is refered to as honey liqueur or "honeyed vodka" and sometimes misnomered as mead (mead is created by fermenting honey whereas krupnik is adding honey to grain alcohol). You may have seen a bottle of Krupnik at your local liquor store. However the tradition of making Krupnik is more of a "home brew" than mass manufacturing which allows you to experiment with different honeys, spices, and alcohol levels. Krupnik recipes date back to the middle ages (considered to be the oldest drink in Poland) and there are many many variations.

The krupnik I made tastes completely different than what you can find in a store: it is thicker, darker, and decidedly more "smooth." I look for a honey with darker color - honey color varies by the pollen bees use. The reason for this is darker honey typically (but not always) will have a more robust flavor. In particular, I look for flavor profiles of wildflower, tupelo, or orange blossoms which are typically only found in amber or dark honeys.

image from honey.com

Krupnik should have between 25-40% alcohol by volume but can be as high as 50%. To get higher ABV use vodka such as Absolute 100 (100 proof), Spiritus (151 proof), or Everclear (190 or 151 proof). I prefer a gentler flavor, so I use a combination of regular vodka (such as Luksusowa or Sobieski) and Spiritus.

Ingredients

• 1 cup honey
• 1 cup water
• 4 cloves
• 1/4 tsp fresh ground nutmeg
• 5 cinnamon sticks
• 1 split vanilla bean
• zest of 1/2 orange
• 2 cups vodka (or Spiritus)

Directions

1. In a medium saucepan, bring honey and water to a boil. Remove all foam and scum that comes to the surface. Boil for a few minutes.
2. Add cloves, nutmeg, cinnamon, vanilla bean, orange zest to saucepan, reduce heat, cover, and simmer for 10 minutes.
3. Bring back to a boil, cover, and remove from heat for thirty minutes.
4. Strain through cheese cloth, and bring liquid back to boil while slowly adding vodka.
5. Strain through coffee filter into a glass bottle. Store in a dark cool place for a minimum of 1 week.

Remember to have fun with your recipe and try new spices and different types of honey.

If you are making the Krupnik as a gift consider adding a peice of honeycomb into the bottle for a unique look - but make sure the liquid is completely cool. Honeycomb is made of wax and will melt into the liquid if warm. Gross.

Krupnik can be served hot or cold, but when serving hot cut the percentage of alcohol to roughly 20% ABV.

Note: To freshen a bottle of Krupnik that has been left to sit for several weeks, boil water and add approximately 1 ounce (30mL) of water for ever 500 mL. It dilutes the ABV but will brighten the spices and make a smoother drink.

Simple Chicken Soup (Rosol)

It is so cold these days that I can't seem to warm up. So I think it makes sense to start the blog (and the very first recipe) with simple chicken soup - or "Polish Penicillin" as my father calls it.

The best part of this recipe is how simple it is. No need for measuring - just throw everything into a large pot and let it sit on the stove for a few hours. The longer it simmers, the stronger the flavors in the broth.

Ingredients

• a few whole black peppercorns
• 5-10 sprigs fresh flat-leaf parsley (depends how much you like it - you can also use dill)
• 1 dried bay leaf
• 2 large carrots, scrubbed, halved or cut into thirds (whatever fits your pot)
• 2 stalks celery, halved or cut into thirds
• 1 parsnip cut into thirds
• 1 onion quartered
• 1 four-pound chicken, cut into 6 pieces (martha's how-to)
• salt to taste

Directions

1. Cut the chicken and remove most of it's skin (the skin is essentially fat, so removing it now will save time skimming later and make a healthier soup). Rinse chicken in cold water. Thoroughly scrub parsnip and carrots to remove dirt.
2. Place peppercorns, parsley, bay leaf, carrots, celery, chicken, parsnip, and onion into a large stockpot. Add enough cold water to cover - don't worry about using too much water, it is better to cook it longer than to add water. Bring to a boil. Reduce to a very low flame (for a gentle simmer), and cook for approximately three hours.
3. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Remove any brown "scum" that comes to the surface.
4. Once chicken is cooked through and falls easily from the bone (as little as 1 hour) remove the chicken and refrigerate (optional).
5. Cook noodles (egg noodles or homemade) separately.
6. Salt broth to taste.
7. Add chicken and noodles immediately before serving.
8. (If you have leftovers - keep the broth for stock. Should keep a couple months in the refrigerator. The thick white film that will form on top of the broth is simply oil and fat and can be easily skimmed off after refrigerating a couple hours.)

Note about chicken: Salmonella is something one should stay vigilant about, especially with children and the elderly. I like to keep keep Clorox wipes in the kitchen to quickly clean up after handling and cutting raw chicken.

A list of common ingredients in Polish Cooking

In order of most common to least:

Protein

Pork

Poultry (chicken & duck)

Pate

Game (Venison, Elk, Boar, Rabbit, Pheasant, Quail, Duck, Squab)

Fish (Carp, Eel, Herring, Salmon, Pike, Sturgeon, Perch)

Beef

Bison

Starch

Potatoes

Cereal (Kazka)

Horseradish

Flour

Breads (Barley, Wheat, Rye)

Rice

Vegetables

Beets

Cabbage

Cucumbers

Onions

Scallions

Tomatoes

Leaf lettuce

Radishes

Parsnip

Turnup

Celery Root

Fruit

Strawberries

Blueberries

Cherries

Pears

Peaches

Dairy

Butter

Animal Fat

Cheeses

Sour cream

Sour Milk

Mushrooms

The climate makes ideal mushrooms.

Seasoning

Garlic

Dill

Parsley

Salt

Paprika