Koreczki (Polish Cocktail Party Classics)
There are many different kinds of Polish hors d'oeuvres, but among the most interesting are skewered finger foods known as koreczki. These colorfully attractive shishkebab-style hors d'oeuvres will add a touch of elegance to any event. Serve them as the main attraction of a cocktail hour or a light appetizer preceding a full course banquet. Allow 2-3 hors d'oeuvres per person and prepare that many toothpicks or cocktail picks and skewer them with 4-6 of the following ingredients:
Meat & Sausage (unsliced): Cut into small cubes: Polish canned ham, other boiled or baked ham, smoked kie³basa, Krakowska sausage, hunter's sausage (skinned), cooked meat (chicken, turkey, beef, pork, veal), firm pâté, boiled beef tongue, skinless frankfurters, etc.;
Firm Yellow Cheese (unsliced): Cut into small cubes Tilsit, Edam, Gouda, Swiss (Emmentaler, Gruyère), brick, farmer cheese, white (not orange-colored!) American cheese or similar (except orange-colored cheddar);
Fish & Seafood: Use whole canned mussels and baby shrimps, but cut into pieces the size of your meat and cheese cubes any of the following: smoked sprats, sardines, anchovy fillets and/or marinated herring (well-drained on absorbent paper), smoked fish (salmon, trout, carp, whitefish, herring, mackerel, cod, etc.) and solid tuna fish.
Fruits & Veggies: Use cocktail onions, canned button mushrooms, pickled mushrooms, pitted spiced cherries, raw cranberries, raisins, small seedless grapes, small olives (green & black), capers and large peas (cooked or canned) whole. The following should be cut into pieces of roughly equal size: dill pickles (vinegar and/or brined type), gherkins, fresh cucumber, radishes, bell pepper (red, yellow and/or green), rindless lemon wedges, pitted prunes, other dried fruit, dates, pickled beets (well drained and patted dry so they don't stain neighboring ingredients), and pitted spiced plums.
Bread: rye, black bread, French, unglazed piernik (honey-spice cake or gingerbread), etc.
Some suggestions:
cocktail onion, smoked fish, cucumber, radish, cheese
cucumber, chicken, radish, chicken, cranberry
sausage, dill pickle, bread cube, mushroom, cheese
cranberry, ham, bell pepper, bread cube, radish
green olive, turkey, cocktail onion, cheese, black olive,
raisin, cheese, caper, cheese, cucumber
cocktail onion, sprat, lemon wedge, anchovy, cucumber
mushroom, tuna, dill pickle, bread, cheese
spiced plum, mussel, bell pepper, shrimp, green olive
gherkin, tongue, piernik cube, cocktail onion
spiced cherry, hunter's sausage, beet, black bread, smoked kielbasa
radish, cooked meat, cranberry, ham, date
cocktail onion, cucumber, bell pepper, radish, cranberry (for vegetarians)
sausage, bread, tongue, cranberry, pâté, mushroom, ham (for meat-lovers)
smoked salmon, lemon wedge, tuna, caper, mussel (for seafood fanciers)
Swiss cheese, radish, farmer cheese, olive, edam or gouda(for cheese-lovers)
These are just a few examples. Use your imagination to come up with combinations of your own. Oranges, apples or grapefruits are impaled with the hors d'oeuvres and placed around the room for easy access. Snugly placing the orange, apple, etc., in a vase, bowl or glass will keep it stable.
Meat & Sausage (unsliced): Cut into small cubes: Polish canned ham, other boiled or baked ham, smoked kie³basa, Krakowska sausage, hunter's sausage (skinned), cooked meat (chicken, turkey, beef, pork, veal), firm pâté, boiled beef tongue, skinless frankfurters, etc.;
Firm Yellow Cheese (unsliced): Cut into small cubes Tilsit, Edam, Gouda, Swiss (Emmentaler, Gruyère), brick, farmer cheese, white (not orange-colored!) American cheese or similar (except orange-colored cheddar);
Fish & Seafood: Use whole canned mussels and baby shrimps, but cut into pieces the size of your meat and cheese cubes any of the following: smoked sprats, sardines, anchovy fillets and/or marinated herring (well-drained on absorbent paper), smoked fish (salmon, trout, carp, whitefish, herring, mackerel, cod, etc.) and solid tuna fish.
Fruits & Veggies: Use cocktail onions, canned button mushrooms, pickled mushrooms, pitted spiced cherries, raw cranberries, raisins, small seedless grapes, small olives (green & black), capers and large peas (cooked or canned) whole. The following should be cut into pieces of roughly equal size: dill pickles (vinegar and/or brined type), gherkins, fresh cucumber, radishes, bell pepper (red, yellow and/or green), rindless lemon wedges, pitted prunes, other dried fruit, dates, pickled beets (well drained and patted dry so they don't stain neighboring ingredients), and pitted spiced plums.
Bread: rye, black bread, French, unglazed piernik (honey-spice cake or gingerbread), etc.
Some suggestions:
cocktail onion, smoked fish, cucumber, radish, cheese
cucumber, chicken, radish, chicken, cranberry
sausage, dill pickle, bread cube, mushroom, cheese
cranberry, ham, bell pepper, bread cube, radish
green olive, turkey, cocktail onion, cheese, black olive,
raisin, cheese, caper, cheese, cucumber
cocktail onion, sprat, lemon wedge, anchovy, cucumber
mushroom, tuna, dill pickle, bread, cheese
spiced plum, mussel, bell pepper, shrimp, green olive
gherkin, tongue, piernik cube, cocktail onion
spiced cherry, hunter's sausage, beet, black bread, smoked kielbasa
radish, cooked meat, cranberry, ham, date
cocktail onion, cucumber, bell pepper, radish, cranberry (for vegetarians)
sausage, bread, tongue, cranberry, pâté, mushroom, ham (for meat-lovers)
smoked salmon, lemon wedge, tuna, caper, mussel (for seafood fanciers)
Swiss cheese, radish, farmer cheese, olive, edam or gouda(for cheese-lovers)
These are just a few examples. Use your imagination to come up with combinations of your own. Oranges, apples or grapefruits are impaled with the hors d'oeuvres and placed around the room for easy access. Snugly placing the orange, apple, etc., in a vase, bowl or glass will keep it stable.
posted by Moo @ 9:30 AM
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