{"id":54,"date":"2015-10-04T20:00:32","date_gmt":"2015-10-04T07:00:32","guid":{"rendered":"http:\/\/evapolak.com\/wp\/?p=54"},"modified":"2021-04-12T13:19:38","modified_gmt":"2021-04-12T01:19:38","slug":"faworki","status":"publish","type":"post","link":"https:\/\/evapolak.com\/wp\/faworki\/","title":{"rendered":"Faworki"},"content":{"rendered":"

This post is for the Project STIR<\/a> blog tour. <\/em><\/p>\n

My favourite recipe.<\/h3>\n

Faworki also called Chrust are sweet crisp pastries. They are most commonly eaten in the time of Carnival. In Poland, traditionally, some people make them on \u2018Fat Thursday\u2019 \u2013 the last Thursday before  Lent, and invite their friends and families to celebrate the last days of Carnival.<\/p>\n

\"favorki0\"<\/a><\/p>\n

As I no longer live in Poland, I treasure all traditional recipes and the memories that go along with them. To this day, the smells of certain dishes make me smile and remember my childhood.
\nFavorki are very special, because we make them only during Carnival. But project STIR is also very special, so I can make an exception.
\nI wish I could say that I love cooking as much as I love creating pictures, but taking part in this project made me released how many opportunities for great images are awaiting in the kitchen.<\/p>\n

 <\/p>\n

Ingredients:
\n<\/strong>5 Egg yolks
\n<\/strong>2 cups all-purpose flour
\n<\/strong>1\/4 cup sour cream
\n1 Tablespoon vinegar, lemon juice or pure spirit
\nvegetable oil for frying
\nicing sugar to sprinkle Faworki
\n<\/strong><\/p>\n

 <\/p>\n

Mix flour, egg yolks, sour cream,  and alcohol together. Knead the dough until it is as hard as if you were making a dough for dumplings. Place the dough in a bowl and cover. Leave it in a cool place for an hour.<\/p>\n

\"favorki1\"<\/a><\/p>\n

Roll out the dough thinly (the thinner the better because when it fries it will puff up) and cut into stripes (about 10-12 cm long and 2-3 cm wide). I like to use a pasta machine instead of a rolling pin. Cut a small slit in the middle of each stripe, pass one of its sides through it and afterwards pull it through to make a shape of a twisted ribbon.<\/p>\n

\"faworki2\"<\/a><\/p>\n

\n

Heat oil in a deep frying pan. To test readiness of oil, put a small piece of dough in it, if it immediately comes to the surface the temperature is right. Add 4 to 5 strips to the oil, at a time. Fry on both the sides until they are just starting to turn golden. Remove and transfer on a paper towel to drain excess oil.<\/p>\n

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\"favorki3\"<\/a><\/p>\n

Allow to cool before arranging layers on the plate and dusting off with some icing sugar.<\/p>\n

\"favorki4\"<\/a><\/p>\n

The only problem is they\u2019re so yummy…<\/p>\n

\"favorki5\"<\/a><\/p>\n

Chru\u015bciki, chrusty, and faworki are the plural forms of the words chru\u015bcik, chrust, and faworek, respectively.  <\/em>The Polish word “faworki” was the name reserved for colourful ribbons attached to either female or male clothing, especially ribbons given to medieval knights by their ladies. Etymologically the word “faworki” came to Poland from the French word faveur, meaning “grace” or “favour”.<\/em>
\nThe Polish word “chrust” means “dry branches broken off trees” or “brushwood”. “Chru\u015bcik” is a diminutive of “chrust”.  – <\/em>Wikipedia
\n<\/em><\/p>\n

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Project STIR<\/a><\/strong> is a series of documentary films launching this fall on Kickstarter. The films will follow Abuelitas, Nans & Mamaws passing down heirloom recipes in kitchens around the globe including countries like: Panama, New Zealand, Turkey, Croatia & England. Click here<\/a> to learn more about how to be involved. <\/strong><\/p>\n

\"ProjectSTIR-422px\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This post is for the Project STIR blog tour. My favourite recipe. Faworki also called Chrust are sweet crisp pastries. They are most commonly eaten in the time of Carnival…. <\/p>\n

<\/div>\n

Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-54","post","type-post","status-publish","format-standard","hentry","category-abstract-photography"],"_links":{"self":[{"href":"https:\/\/evapolak.com\/wp\/wp-json\/wp\/v2\/posts\/54","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/evapolak.com\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/evapolak.com\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/evapolak.com\/wp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/evapolak.com\/wp\/wp-json\/wp\/v2\/comments?post=54"}],"version-history":[{"count":10,"href":"https:\/\/evapolak.com\/wp\/wp-json\/wp\/v2\/posts\/54\/revisions"}],"predecessor-version":[{"id":5080,"href":"https:\/\/evapolak.com\/wp\/wp-json\/wp\/v2\/posts\/54\/revisions\/5080"}],"wp:attachment":[{"href":"https:\/\/evapolak.com\/wp\/wp-json\/wp\/v2\/media?parent=54"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/evapolak.com\/wp\/wp-json\/wp\/v2\/categories?post=54"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/evapolak.com\/wp\/wp-json\/wp\/v2\/tags?post=54"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}