March 1- National Kolache Day

Where are you getting your favorite fruit or cheese filled Czech treat this morning?

**note- national pig in a blanket day is April 24.

Green's Sausage House or GTFO

I'm so happy it only took 3 posts to get a pig in the blanket you the man Fido.

I need to make some boudin kolaches

Bruce Almighty said:

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I need to make some boudin kolaches

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Ever had Ruben Kolaches?

So people that can tell what a kolache is are dorks but put some beans in chili or put the brisket fat side up are cool

MookieBlaylock said:

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So people that can tell what a kolache is are dorks but put some beans in chili or put the brisket fat side up are cool

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Anyone who's been to the Motherland can tell you there there is not a single authentic Czech Kolach being served in the State of Texas. If the fruit pastries are Kolache then so are the Sausage. Growing up, you had Poppy Seed, Apricot, Prune, Peach, Cherry, and Farmhouse style cottage cheese. Klosbanik was almost used more as a type of Kolach. Adding pie fillings and cream cheese is a far greater crime than calling a Klobasnik a Kolach. Adding an "S" to Kolache would have bothered my Czech grandma much worse than calling it a Sausage Kolach

Texas Chili, on the other hand, has standards that need to be met.

Cottage Cheese...the most underrated Kolach behind the glass.

LiveOak said:

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Cottage Cheese...the most underrated Kolach behind the glass.

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You misspelled poppy seed. Just don't eat one before giving a presentation.

FIDO*98* said:

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MookieBlaylock said:

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So people that can tell what a kolache is are dorks but put some beans in chili or put the brisket fat side up are cool

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Anyone who's been to the Motherland can tell you there there is not a single authentic Czech Kolach being served in the State of Texas. If the fruit pastries are Kolache then so are the Sausage. Growing up, you had Poppy Seed, Apricot, Prune, Peach, Cherry, and Farmhouse style cottage cheese. Klosbanik was almost used more as a type of Kolach. Adding pie fillings and cream cheese is a far greater crime than calling a Klobasnik a Kolach. Adding an "S" to Kolache would have bothered my Czech grandma much worse than calling it a Sausage Kolach

Texas Chili, on the other hand, has standards that need to be met.

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What are the ones from the Motherland like then? I'm honestly curious, because the kind my mom makes do not resemble the ones you find in bakeries at all.

The Kolache in parts of Texas have been reduced to the Cincinnati chilli

Kolache is a Texas Czech thing same as Texas Chilli

It is a shame you embarrass your culture by accepting a pig in a blanket

This is fairly close to most of what we saw. Even these are probably filled a bit more than the majority. The dough is much more dense like a Danish and far less sweet than what we think of in TX. Not much deviation from apricot, prune, and poppy. In fact, I don't know that there was any other kind. Poppy dominates, but, there they don't wrap the Poppy Seed like we do here. Also, almond/ground almond/almond extract was ubiquitous on them. I liked them much better than my wife.





If a Klobasnik exists over there we didn't see one

FIDO*98* said:

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This is fairly close to most of what we saw. Even these are probably filled a bit more than the majority. The dough is much more dense like a Danish and far less sweet than what we think of in TX. Not much deviation from apricot, prune, and poppy. In fact, I don't know that there was any other kind. Poppy dominates, but, there they don't wrap the Poppy Seed like we do here. Also, almond/ground almond/almond extract was ubiquitous on them. I liked them much better than my wife.





If a Klobasnik exists over there we didn't see one

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Visited the Motherland. Not one Texas style kolache in Prague. Very much like the pics above. Went to 3 bakeries until I found them...nor did any have klobasniks.

Funny part of it all is that Kolache are really an afterthought for Czechs. Trdelnik is what they actually serve everywhere in CZ and is probably the most representative bread dish of the country. Seeing this picture makes me want to get on a plane......

FIDO*98* said:

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Funny part of it all is that Kolache are really an afterthought for Czechs. Trdelnik is what they actually serve everywhere in CZ and is probably the most representative bread dish of the country. Seeing this picture makes me want to get on a plane......

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I'll meet you there! Everywhere we ate in Prague I felt like my sainted late-grandmother was in the kitchen. The food in Prague and Warsaw was absolutely great.

Good to know. My mom's recipe has much more in common with the traditional Czech ones as you've described. They're round, not sweet, have a chew to the dough, with a small amount of filling. Here don't have almond, but that may be because someone didntvlike almonds and left it out.

MookieBlaylock said:

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The Kolache in parts of Texas have been reduced to the Cincinnati chilli

Kolache is a Texas Czech thing same as Texas Chilli

It is a shame you embarrass your culture by accepting a pig in a blanket

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When I was a kid visiting grandma in West, Kolache was used similar to the way we talk about Coke in relation to Soda.

"I'm going to get some Kolache" ..... "Ok, get me a Poppy Seed and a Sausage"

When we used Klobasnik/Klobasniki was when we were either making them or that's the only thing we were getting. As in "Will you pick up some Nemecek Sausage so we can make some Klobasniki" or "I'm going run and pick up some Klobasnik, want anything else?" ..... "Sure, grab me a Prune and Apricot Kolach"

Half the places that sell Kolache now days don't even have Prune, Poppy Seed, Farm Cheese, and often Apricot.

Calling the cream cheese and pie filling pastries that have taken over the shelves at the 50 pump gas station/bakeries are a far greater deviation from an old school Tex-Czech Kolach than calling a Klobasnik a Kolach.

Vincek's in East Bernard have the closest to CZ and have always been my favorite.

Jak se Mas beeches!