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Current Projects


Co-Curator - Texas Czechs: Rooted in Tradition 
A multi-media exhibit that celebrates the rich culture of Texans of Czech descent, by highlighting current ethnic traditions and community activities through text, photography, film, and objects. The exhibit is currently on display at Jourdan-Bachman Pioneer Farm in the Aynesworth-Wright House, Austin, TX. Read an article about the exhibit here.

Private Baking Classes
I'll come to your home (or you come to mine) with all ingredients and supplies to make kolaches, klobasniky, and strudel. Contact me for details.


Popular posts from this blog

Buchta with Nuts and Raisins

In his photo book Journeys into Czech Moravian Texas, author Sean N. Gallup wrote a few paragraphs about food in contemporary Texas- Czech culture. During his fieldwork, he observed "Other Texas-Czech pastries [besides kolaches] include klobasniky.... and buchta, a larger fruit filled loaf.... " (Texas A&M University Press, 1998).

Though my grandmother made an apricot buchta (or she just called it a roll), more common buchty might be poppyseed or cream cheese. Less common seems to be the buchta I've made filled with nuts and raisins. The Czech word "buchta" doesn't seem to be surviving as well as the word "kolach" either, for though Gallup mentions it third in a list of common Texas Czech pastries, I've found it almost impossible to find a recipe in a community cookbook that actually uses the word buchta. Instead, I find recipes for "rolls".  Still, Westfest actually has a buchta category in it's annual baking contest. And po…

Picnic Stew Part 1

"In the late summer and autumn what was known as Valachian goulash was cooked - a thin, almost soup-like mutton stew. As the name tells us, this was most popular in Walachia, a mountainous region by the Slovak border. It was cooked in a large cauldron. The so-called goulash parties meant good entertainment. Even today no one would scorn an invitation to a pot of good stew and fine songs accompanied on the harmonica."

The paragraph above was written by Dr. Jaroslav Stika in a draft piece called "Czech Folk Cooking" written for the 1995 Festival of American Folklife, in which the Czech Republic was featured.  Dr. Stika was the former director of the Wallachian Open-Air Museum in Roznov, Moravia, Czech Republic and, unfortunately died last year, so I can't talk with him about what he wrote. However, to me, he is describing the forefather of the picnic stew served at many Texas-Czech church picnics in late summer and autumn, especially in Lavaca and Fayette Countie…

Dougal Makes Cream Cheese Rolls

When my 14-year-old son asks to bake something (himself), especially something from his ethnic heritage, well history, nostalgia, and pride tell me to say yes. My oldest son asked to make cheese rolls (or buchta in Czech) which is one of his favorite sweets. We didn't get started until late on a Friday night, after dinner out, after going to see the new Percy Jackson movie, after a trip to the grocery store to get the ingredients because I hadn't planned well. But we did it. How could I discourage such an urge?

Cheese rolls are not dinner rolls with cheese on them; they are jelly-roll type sweets of yeasted dough filled with sweetened cream cheese. We used my grandmother Anita (Morkovsky) Kallus' recipe, which is below. A buchta can actually have in it some of the same things that kolaches are filled with... poppyseed, apricots, cream cheese, but also pecans, brown sugar, raisins or whatever else might strike your fancy. They can also be shaped so that the dough is braide…