Comments on: Bobalky (Opekance) http://www.slovakcooking.com/2010/recipes/bobalky-opekance/ Recipes from Slovakia, food, traditions, and language lessons - Slovak Cooking Mon, 06 Feb 2012 21:44:39 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Sharon http://www.slovakcooking.com/2010/recipes/bobalky-opekance/#comment-11588 Sharon Fri, 13 Jan 2012 02:29:27 +0000 http://www.slovakcooking.com/?p=2356#comment-11588 I have made Bobalky for years from scratch, but have switched to Rhodes frozen bread loaves. After thawing out dough, pinch off and roll into balls, or roll and cut as described above. Bake until lightly browned. Can be made days ahead, and when ready to cook just pour boiling water over them in a colander. Mix with browned butter and cooked sauerkraut. Our family favorite is browned butter and cottage cheese. Leftovers never last past lunch the next day! I have made Bobalky for years from scratch, but have switched to Rhodes frozen bread loaves. After thawing out dough, pinch off and roll into balls, or roll and cut as described above. Bake until lightly browned. Can be made days ahead, and when ready to cook just pour boiling water over them in a colander. Mix with browned butter and cooked sauerkraut. Our family favorite is browned butter and cottage cheese. Leftovers never last past lunch the next day!

]]> By: Cynthia http://www.slovakcooking.com/2010/recipes/bobalky-opekance/#comment-11306 Cynthia Wed, 04 Jan 2012 01:37:30 +0000 http://www.slovakcooking.com/?p=2356#comment-11306 What a nice tradition your father established !! My father was from a town near Bratislava, and his family called this dish: Pupacky. My Moravian mother made it from cut-up bread cubes that she soaked in sweetened milk and then added ground poppyseeds mixed with butter and powdered sugar on top. Also delicious !! Happy New Year !! What a nice tradition your father established !! My father was from a town near Bratislava, and his family called this dish: Pupacky. My Moravian mother made it from cut-up bread cubes that she soaked in sweetened milk and then added ground poppyseeds mixed with butter and powdered sugar on top. Also delicious !! Happy New Year !!

]]> By: Andrea(Bushilla) Koteles http://www.slovakcooking.com/2010/recipes/bobalky-opekance/#comment-11274 Andrea(Bushilla) Koteles Mon, 02 Jan 2012 01:50:53 +0000 http://www.slovakcooking.com/?p=2356#comment-11274 We have bobalky every christmas Eve. It is a tradition started by our Dad. My Mom would make the dough balls three weeks before Christmas and let them dry out in a brown paper bag. On Christmas Eve she would boil them in water, drain and add a cheese and butter sauce. My parents are both gone now but my sisters and I still keep this tradition. Our families look forward to this treat every year. We have bobalky every christmas Eve. It is a tradition started by our Dad. My Mom would make the dough balls three weeks before Christmas and let them dry out in a brown paper bag. On Christmas
Eve she would boil them in water, drain and add a cheese and butter sauce. My parents are both gone now but my sisters and I still keep this tradition. Our families look forward to this treat every year.

]]> By: Darleen http://www.slovakcooking.com/2010/recipes/bobalky-opekance/#comment-11089 Darleen Mon, 26 Dec 2011 21:01:29 +0000 http://www.slovakcooking.com/?p=2356#comment-11089 My mother softened these in very warm but not boiling whole milk. It is amazing the difference it makes in the taste. The milk was not wasted. The used milk was given to the livestock. My mother softened these in very warm but not boiling whole milk. It is amazing the difference it makes in the taste. The milk was not wasted. The used milk was given to the livestock.

]]> By: Karl http://www.slovakcooking.com/2010/recipes/bobalky-opekance/#comment-11087 Karl Mon, 26 Dec 2011 20:34:38 +0000 http://www.slovakcooking.com/?p=2356#comment-11087 Another successful shortcut: My mother solved the dough problem ages ago by using Pillsbury brand Original Breadsticks. Divide each "stick" into four or five equal balls (you make 48 to 60 from one package) and bake according to package directions just until lightly brown (about 9 to 12 minutes). I usually bake a double-batch of these mini-bread rolls one day ahead, cool them then refrigerate in a sealed plastic bag until I'm ready to use them. To prepare on Christmas Eve, add the rolls to rapidly boiling water for one to two minutes testing often until nearly moistened through--tender on the outside (not mushy) and just a hint of bread on the inside. Remove the dumplings from the boiling water. They shrink down immediately upon straining from the water. Add your poppy seed or sauerkraut or other special dressing to the warm dumplings. What wonderful comments and suggestions. I found reading about the many variations of this holiday tradition very enlightening! Making the Vijila dinner every year helps me keep in contact with my Slovak (and Polish) roots. Dobrú chut’ Another successful shortcut:

My mother solved the dough problem ages ago by using Pillsbury brand Original Breadsticks. Divide each “stick” into four or five equal balls (you make 48 to 60 from one package) and bake according to package directions just until lightly brown (about 9 to 12 minutes). I usually bake a double-batch of these mini-bread rolls one day ahead, cool them then refrigerate in a sealed plastic bag until I’m ready to use them.

To prepare on Christmas Eve, add the rolls to rapidly boiling water for one to two minutes testing often until nearly moistened through–tender on the outside (not mushy) and just a hint of bread on the inside. Remove the dumplings from the boiling water. They shrink down immediately upon straining from the water. Add your poppy seed or sauerkraut or other special dressing to the warm dumplings.

What wonderful comments and suggestions. I found reading about the many variations of this holiday tradition very enlightening! Making the Vijila dinner every year helps me keep in contact with my Slovak (and Polish) roots. Dobrú chut’

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