• Posted by Elina OLague on April 17th, 2009, 5:40 PM

    This is my restaurant Warszawa’s recipe for a delicious Apple Martini with a Polish twist. It is a variation on a common Polish drink called szarlotka, vodka and apple juice, which made Żubrówka a favorite among Polish university students.

    For a totally different taste experience, you can use Żubrówka to make your favorite martini, or just drink it straight from a small frozen glass. Remember to sip slowly to savor the great taste of Żubrówka and to keep your socks on—and always keep your vodka in the freezer. Read on… »

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  • Posted by Elina OLague on April 17th, 2009, 5:34 PM

    Sledz w Smietani (creamed herring) is a favorite accompaniment to Żubrówka, a Polish vodka flavored with bison grass. Serve on thickly cut slices of rustic black bread with a good thick crust and sweet butter.


    (Serves 4) Read on… »

  • Posted by Elina OLague on April 17th, 2009, 5:15 PM

    One of the great pleasures of being the owner of Warszawa—the only Polish restaurant in Santa Monica, California, and one of very few in all of Los Angeles—is introducing people not only to my homeland’s cuisine but also to our unusual cocktails. Some of the tastiest, and most interesting, are those made with Polish vodkas.

    In Poland’s long and heavy winters, a little alcohol has been a must to keep spirits up. And for millennia, the country’s fertile lands have produced an abundance of different types of grains including rye, buckwheat, and oats, among others. These grains were used to distill alcohol that was flavored not only with a variety of herbs, but also exotic spices, because Poland was right in the middle of the famous spice trail from Asia. Read on… »

  • Posted by Karen Dill on April 6th, 2009, 3:54 PM

    Grilled ramp soup begs to be served with cornbread but I found a recipe for ramp biscuits (adapted here) in a recent issue of Bon Appétit. Southern cooks have no problem with two breads at the table so cornbread and biscuits it is!

    The easiest way to crack the coriander seeds is to put them in a heavy-duty baggie and crush with a wooden mallet or rolling pin. The biscuits are delicious the next day as a sandwich with sliced ham or a tomato. Read on… »

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