I know its a bit early for Christmas plans, but anyone else making potica for the holidays? I dont have any pictures of mine but a few years ago, I started using bundt pans. The crenelated sides really hold the structure up. I once saw a real earthenware, very old, pan in an antique store. The $40 price tag and my cheapskateness put me off. Of course when I went back in 2-3 days, it had sold. I make Poppyseed and walnut. As a kid I liked Poppyseed better, now Im partial to walnut. My grandmother (I use her recipes), by the way, called it kolache, I dont know why, she was born in the 80s and came here from the old country in 06. She spoke several languages but I never knew which was her native tongue. She was from what later became Czechoslovakia. various. She was a cook, owned and cooked in her restaurant in the wilds of Wyoming in the 30s.
Posted on: Thu, 30 Oct 2014 13:25:28 +0000
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