I was just going through my photos using Picasa and I found this pic. This is a picture of some of my favorite foods. My mouth is watering just thinking of them. Yum! I took this picture at the Bread Basket restaurant in Newton, Kansas. I highly recommend their "German" Buffet on Friday and Saturday evenings, where you can dine on delicious German/Russian Mennonite dishes like these. Perhaps you would like an explanation of the menu? (Let me just warn you that there are no standardized spellings of Mennonite foods, because Plattdeutsch, the low German dialect my grandparents and other ancestors spoke, was not a written language until the late 1900s.)
On the dinner plate, there are verenike, "German" sausage, and cucumbers in a creamy sauce. Verenike (pronounced vah-reh-nih-kuh) is a dish derived from the Ukrainian varenyky, but Mennonites always make it with a cottage-cheese filling wrapped in dough like a pierogi or ravioli, boiled and then fried, and then topped with a cream gravy with diced ham. I think it might be an aquired taste, but I adore it. "German" sausage is what Kansans call the Mennonite version of a pork sausage flavored with salt, pepper, and a bit of garlic and smoked. It comes as a several foot long cylinder that is coiled against itself and is often cooked in a crock-pot without any water added, or it is baked like a roast. It is very mild and porky and I buy pounds and pounds of it frozen and hoard it for days when I need some comfort food. Cucumbers with a dill-cream sauce fit in well with traditional Mennonite food--rich in dairy.
In the soup bowl on the right is my favorite soup--green bean soup. My grandma made it a lot in the winter and it reminds me of her. It starts with a ham broth to which green beans and ham chunks and summer savory are added, it cooks until hot and flavors are mingled, and then it is finished off with cream. Many Eastern Europeans make soup like this. In the soup bowl above that is Mennonite-style borscht, which never contains beets, but instead has cabbage, potatoes, meat, onions, spices, and maybe tomatoes.
Cherry Moos (pronounced mose) is in the bowl on the left. When I describe it as cherry soup, people say, "Ew, gross." If I describe it as cherry pudding, people say, "Yum." It can be thin and runny and hot or thick and cold, but it always has cherries, water, sugar, and cream. How can you go wrong with a combo like that?
Last but not least, we move to the small plate which has zwiebach (pronounced zwee-bock by almost everyone, or tvay-bock if you are a purist). This is a wheat roll made with lots of fat, which could be butter, lard, margarine (yuck!), coconut oil (I used that when John couldn't eat dairy), or any other yummy form of grease. Proper etiquette states that zwiebach must not be spread with butter, for fear of insulting the hostess by insinuating that she didn't use enough butter when making her zwiebach. As in the picture, the two halves of the bun are pulled apart and spread with jelly or jam--a local specialty is sand hill plum jelly--and then squished back together. Zwiebach may also be made into a sandwich with lunch meat and sliced cheese and served at faspa, which is a traditional Mennonite light lunch.
The only major Mennonite food not represented by this picture is bierrocks. Beer-rocks? How could that be delicious? Well, I have absolutely no idea how they got their name. Bierrocks have a filling of cooked ground beef and cabbage that is wrapped in a yeast dough so that it looks like a bun and then baked. It is my husband's favorite food, though I think that varenike and Mennonite sausage are just ahead of bierrocks on my favorite foods list. They make great picnic and on-the-go foods. There is a restaurant in Wichita that serves only bierrocks and side dishes--they are pretty good, but not as good as the ones I make. Other people (namely those weird people in Nebraska) call bierrocks "runzas" but they make them rectangular instead of round/square and they often put cheese in them. There is a chain of fast food restaurants that sell Runzas, but I never have eaten there. Maybe the next time I go to Lawrence (the nearest location), I will visit.
I will end with a short history of Mennonites, which will help explain the food. The first Mennonite was Menno Simons who lived in the 1500s in the Netherlands and got disgusted with the Catholic Church. He and his followers were despised because they were pacifists and were forced to move to the lowlands, where they reclaimed land from the sea. Eventually most Mennonites were kicked out and many moved to Danzig (GdaĆsk), another marsh, which at the time was a German state. Of course, they soon ran afoul of the government for refusing to join the army. Some of them emigrated to North America and some to what was then called South Russia (now called Ukraine). Most of the Mennonites left Russia/Ukraine before or during the Communist Revolution; most of the ones that stayed were killed by Lenin and Stalin. At this time in history, you can find Mennonite communities in the United States, Canada, Mexico, Uruguay, Paraguay, and a few other countries.