Bite Into the Rich Tradition of Potica | Relish with Chef Yia Vang
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- เผยแพร่เมื่อ 1 ส.ค. 2022
- Chef Yia Vang learns about potica, a nut roll originating in Eastern and Central Europe, from bakers Samantha Kelly and Ashley Leonard. Derived from the Slovenian word "poviti," which means "to wrap in," potica was introduced to Minnesota in the 1900s by Slovenian and Croatian immigrants. The sweet bread is spread with a walnut-honey-cream mixture and then rolled, baked and sliced.
The delicious recipe is a staple on many Christmas and Easter tables in Minnesota's Iron Range.
𝗚𝗲𝘁 𝘁𝗵𝗲 𝗿𝗲𝗰𝗶𝗽𝗲 𝗵𝗲𝗿𝗲: 𝗵𝘁𝘁𝗽𝘀://𝘄𝘄𝘄.𝘁𝗽𝘁𝗼𝗿𝗶𝗴𝗶𝗻𝗮𝗹𝘀.𝗼𝗿𝗴/𝗽𝗼𝘁𝗶𝗰𝗮-𝗵𝗼𝗹𝗶𝗱𝗮𝘆-𝘀𝘄𝗲𝗲𝘁-𝗯𝗿𝗲𝗮𝗱/
Relish, produced by Twin Cities PBS, shares stories of cultural heritage through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them.
#food #cooking #holidayrecipes #relish #twincitiespbs - แนวปฏิบัติและการใช้ชีวิต
I have my grandmother’s recipe. I tried making it without any knowledge of the technique-disaster! This was so helpful and gives me the courage to try again! Good potica is absolutely heavenly!
My grandparents are from the Iron Range. We were Finns and my two of my aunties were married to Slovenian men, so I’ve heard about this bread.
Hes a wonderfully charming, engaging and entertaining host!! Please have him back for more.❤❤🥰🥰👏🏽👏🏽👏🏽👏🏽
I’m from Hibbing but have been gone for 50 years. I order potica from Sunrise Bakery every Christmas! Delicious and brings back wonderful childhood memories!
This was so cool to learn about! I’ve never heard of it but getting the history and seeing it made with care is wonderful. And the family tablecloth!
Love this series, thanks PBS!
My Dad is always talking about my Grandmother making it, so I was wanting to surprise him with it. Thank you so much for posting this, I am going to challenge myself to do this
Good luck 🍀 it's hard to make
Enjoyed this quite a bit. One suggestion... use the tablecloth to roll the potica. Gently grab the ends and slowly pull up. It will give you a more consistent and easier roll.
The only difference really between what I see with this and my grandmas recipe, was she would spread raisins on top of the walnut/honey mixture giving the center an extra moist center. Then would give the finished logs an egg wash, instead of the butter rolling, before baking giving the potica a shiny finish after baking. I preferred it without the raisins and just use butter on my slices like they did.
potica with loads of butter is my favorite... or ham.
It's hard to make but it's so good
yummy!!! I cant wait to make this.
So interesting! Great host, too. Thank you from England. Found the channel from PBS video with Hank just now.
We use the cloth to roll the poticia. After you start the first roll, grab the cloth and lift up. It a magical sight!
Steelton, PA (the steel mill) also had a large Croatian immigrant community and my grandmother always made this! But they pronounce it with an extra syllable - "POH vee tee tsah" (povitica).
Your recipe is awesome and will go
very high.of course it will be very tasty to eat.😋 I love it .I will definitely try it.You will tell me in the comments. How do you like my recipe?Thanks*👍👏
Yummy ❤
Great …I live in Eveleth too
I love potica.
Who’s potica lady?
That's how we eat it
If there is a death 💀 in the family because when you eat it you become nicer and only say good things .
Povetica!
Puh-teet-sa. Also pronounced Dee-lish-us.
Put some butter on that baby with coffee
Use frozen bread loafs to get it down
Why?? You’ll ruin it. It’s not bread dough!!