We are approaching the end of Summer 2013, and as I reflect on the activities of the season, it seems like a meal of watermelon and roll kuchen is always in order! Preferably eaten outside, it would not be uncommon to see a Mennonite family around Essex County under the shade of a large tree, enjoying this treat. With a juicy slice of watermelon in one hand, and a fresh piece of roll kuchen in the other, it becomes easy to enjoy those hot, hazy days!
Roll kuchen can feed a crowd, but the simple recipe can just as easily be divided to allow for a small batch. There are as many variations on the recipe itself as there are Mennonite kitchens! The “rolled cookie” can be rolled thick or thin, fried in various oils, and be left in the oil until they are light or quite dark. It all depends on the preference of the ones enjoying it! I myself have never gathered for a meal of watermelon and roll kuchen without discussing the merits of the different jams, syrups and honey which you can spread on the kuchen. Of course, the ones the kids (and some grown ups) sneak off the table before it’s time to eat are best savoured plain!
There are many family histories which tell stories of how watermelon and roll kuchen became part of their story. We know it was a dish made in Russia. We know that our ancestors were well known for their fields of watermelon. How the watermelon and roll kuchen became partners in a meal is a bit of a mystery, but we can agree that they are ideally suited!
Locally, you can enjoy Roll kuchen every year in June at the Community Sale at the UMEI in Leamington. The food booths at the sale are known to sell out, and this past year, the Roll Kuchen booth did just that. A crew of volunteers mixed a whopping 52 batches of dough, which translated into approximately 3,300 fried pieces to be enjoyed by the crowds!
As mentioned above, there are many variations on the recipe for Roll Kuchen. My grandmother, Marie Hildebrand had this list of ingredients filed in her recipe notebook. Like most women of her generation, the “How To” portion is not included, as the methods were passed down from mother to daughter in the kitchen during hands-on lessons.
Roll kuchen
¾ cup cream, 3 eggs, 3 tsp. baking powder, salt & flour
My mum, Erna Warkentin has followed this recipe:
Roll Kuchen
6 cups flour
2 tsp. baking powder
1 Tbsp. salt
½ cup margarine.
Beat 4 eggs. Add enough milk to make 2 cups of liquid. Combine the liquid with the dry ingredients until dough if formed. Leave in fridge for a few hours or overnight.
When ready, heat oil in pot to medium-high temperature. Take dough out and roll out on lightly floured surface. Roll the dough thin, then using a knife, cut into small pieces. It is up to the chef to determine the size: 3” squares, long rectangles, triangles, pieces cut with another slit in the middle – all are acceptable!
Drop the pieces, a few at a time, into the hot oil. Flip after one side turns golden, and remove once both sides are cooked. Drain cooked pieces on a wire rack, then just see how long you can hold off until you just have to taste test!
As a community, I think we can expect the tradition of Watermelon and Roll Kuchen in the Summertime to continue! After all, when else can we consider jam, honey and syrup to be part of the main course?
Richard Friesen says
I remember what atreat it was whenever we had a feast of watermelon and roll kuchen growing uo. It’s been quite some time and thanks for the recipe.