I have my bags packed, and I am ready to head out for vacation! I had never thought, I would have to fly to Poland to spend time with my darling friend Twila, but that’s exactly what I’m ready to do. When she and I first started talking about taking this trip, I decided I would go in 2020. That gave me a year and a half to save money and I wouldn’t be stretching my budget so thin. The more we talked about how much fun it would be the more we wanted to try and go this year instead. I figured out how to make that happen, and here it is, the day before we leave.
Once I decided I was really going to go this year, I was talking to my cousin Sally, and just threw it out there.... come with me! We have wanted to go to the factories and see where the pottery is created on our previous trips but didn’t get the chance. Sally thought about it and said yes a few days later. Next thing I know, my folks and my cousin Diane wanted to come too! This gorgeous art form does that to people. You fall in love with the beauty, and for me, it’s also in its functionality since I love to cook.

I have enjoyed sharing with you all, through my stories and recipes what my family means to me. How dearly I hold onto these memories. Now, in a few short hours, I get to meet face to face with part of my pottery family and make new memories. It truly amazes me the relationships that have grown out of this love of Polish pottery. For me it’s not just about the pottery, it’s also about where it comes from. The warmth of what Poland is shines through it. When I use my pottery, it takes me right back to walking down streets made of cobblestones, holding my mom's hand, hearing church bells ringing out, and not just on Sunday’s. Seeing nuns walking in their habits, with their classes of uniformed school children. Eating some of the most delicious food I’ve ever had. The sights and sounds of the street vendors, and sidewalk performers. Standing in awe at the beauty of the architecture and wrapping my mind around the enormity of the challenges Poland has had to endure. Meeting my distant relatives that we were separated from so very long ago. This stoneware is love in so many ways.
Today’s recipe is my cousin Anna’s. She made it for us on our last trip in 2016. Anna and her husband Piotr live outside of Kraków in a beautiful modern farmhouse. It’s so beautiful and serene, rows of walnut trees, and raspberry bushes, and beautiful gardens. I feel completely at home when I am there. This pastry is beyond delicious, and it’s made with my husbands' favorite fruit, plums. It was baked in this superb piece of True Blue 16.5 X 10.25 Handled baker, regularly $193.99 and on sale 20% off for $154.99. I love this dish! There are so many uses for this piece of stoneware.
I am excited to get on the plane tomorrow, and dreaming of the many beautiful pieces of pottery I am going to see on this once in a lifetime trip!

From my heart to yours, Smacznego!

Anna’s Pastry with Plumbs and Crumble

  • Pastry
  • 2 cups flour
  • Half a cup chill the butter
  • 1/4 cup sugar
  • 2 packets Vanilla sugar
  • 1 teaspoon baking powder
  • One egg
  • 1 tablespoon sour cream

Crumble Topping

  • 2 cups flour
  • Half a cup of chilled butter
  • 1/4 cup sugar
  • Two packets of vanilla sugar
  • 3/4 cup chopped walnuts
  • 3 lbs Santa Rosa plums, halved and pitted
  • 1 cup Plum jam

Mix cold butter with flour as you do for pie dough. (I use my food processor and pulse till the size of peas) Add sugar, baking powder, vanilla sugar, egg, and sour cream and quickly pulse to combine. Knead lightly and chill for 20 minutes. Roll pastry between two pieces of waxed paper to fit the bottom of your large baking dish. Bake at 375 for 10 minutes.
While the pastry is baking, make your crumble topping. Mix cold butter with flour, sugar, vanilla sugar, and walnuts. (Again I use my food processor) until it’s a nice chunky crumble. Set aside.

Remove pastry from oven and spread with plum jam, and cover with your halved pitted plums. Cover with the crumble mixture, and bake for 40-45 minutes until the crumble is a nice golden brown.
Chill overnight cut and serve.
I had never had anything like this before, and it’s one of the many things I love about my trips to Poland. The discovering of new foods to try, and to recreate!