Naleśniki, Rhubarb Shortbread, and Grapefruit Thyme Spritz with Veronica

Butter your baking pans because these two ladies are about to tackle desserts! Veronica dove into Rhubarb Shortbread with homemade jam and I attempted a dessert near and dear to her heart, her mom’s Naleśniki (a type of Polish crepe).

Listen to Part 1 HERE

• A dive into our cocktail of choice

Listen to Part 2 HERE

• All about the desserts!

Grapefruit Thyme Spritz

• 3oz Grapefruit

• 3oz Gin (Veronica used Vodka)

• Top with Seltzer water

• 3 or 4 Sprigs of Fresh Thyme

This is a wicked easy and wicked refreshing beverage perfect to toasting summer days.

In a tall glass add your liquor of choice and your grapefruit juice. For an extra fresh kick try some fresh squeezed grapefruit, it is also a great alternative if you know you will not be drinking the juice late and don’t want to waste a large bottle. I am just not one to drink juice on the regular to make it worth it.

Add ice to the glass and stir (fun fact those sticks bartenders use is called a swizzle stick, is that your new favorite word or what!). Top with seltzer water and the sprigs of fresh thyme. Keep the thyme semi-exposed as we are using the sprigs for their aromatic effect so every time you sip you want to be able to smell the lovely scent.

Find a lawn chair somewhere (preferably yours) soak up the sun and enjoy!

Naleśniki - Made by Kate

Bakers Notes

• Forgot to let your milk come to room temperature? Pot it in the microwave for about 1min

• I found that high was a little too hot for cooking, leaving slightly too brown crepes. Try a medium/medium low

• Replenish oil for the pan as needed, once crepes begin to stick

• Cook the first side of crepe until the edges dry out and there are bubbles. Flip and cook for another 30 sec - 1 mins

• MAKES A LOT (30 or so), but I am told they freeze well. I ended up eating them all over a week so I cannot confirm or deny this.

• My local grocery store did not offer the Polish Farmer's cheese and I substituted with Ricotta

• My preferred method to separate eggs is to use my hands. Crack the egg and pour contents into your hand, creating a cage with your fingers. Pass them between your palms until the white falls through.

• Add all ingredients for filling into a bowl and mix: 1tsp Vanilla, 1 Tbsp Sugar, 1 Egg Yolk, 15oz cheese.

• Spread over crepe, fold in half then meet corner to corner to make a small triangle.

• Your toppings are endless! Jam? Fruit? Honey? Chocolate? Go for it!

*I created a savory one later in my week by sautéing mushrooms, onions, sage, and grated Parmesan cheese (Nixing the Ricotta filling) and folded like a blintz.

Rhubarb Shortbread- Made by Veronica

Baker's Notes by Veronica

• Experiment with adding berries, like strawberries, to the rhubarb jam.

• Possibly increase the recipe for the jam, it was just a light layer

• Prep your baking dish, grease and powdered sugar (a wonderful substitute for flour for anything sweet)

• Veronica's preferred method of separating eggs, crack shell down the middle and pass the yolk between the two shell halves until the white falls away

• Food for thought: Rhubarb is a vegetable!