Plan to polka away the calories at the Utah-Slavia '90 festival Friday, June 15, and Saturday, June 16, at the Old Mill, 6900 Big Cottonwood Canyon Road.
The celebration includes traditional Slavic foods, ethnic arts, crafts and dancing.Doors will open Friday at 5 p.m. and Saturday at 7 p.m. Admission is $3 for adult and $1.50 for children and senior citizens.
Slavic food selections include sarma (stuffed cabbage), kielbasa (sausage on a bun), barbecued lamb and pork, pirogi (stuffed dumplings) and pastries, including Kolach.
Entertainment by the Zivio Ethnic Arts Ensemble will include folk dances of Yugoslavia and Bulgaria. Guest artists will include the Narodna International Dancers, Rocky Mountain Polka Express, the Oakland tamburitza band and accordionist Rich Roginski.
Crafts representative of Eastern European countries include Ukranian eggs, Czech dolls and Balkan folkcraft.
The event is supported by grants from the Utah Arts Council and the National Endowment for the Arts.
1 tablespoon yeast
1 tablespoon sugar
2 tablespoons warm water or milk
4 cups flour
1/4 cup sugar
6 tablespoons butter, melted
1/2 teaspoon grated lemon peel
1 teaspoon vanilla, optional
1/2 teaspoon salt, optional
1 cup warm milk
Sliced fruit of choice
6 tablespoons butter
1 egg, beaten
1/2 cup sugar
1 cup flour
Dissolve yeast with sugar and 2 tablespoons warm water or milk; allow to sit until bubbly.
Mix other ingredients with yeast, then gradually add flour. Beat with wooden spoon, kneading dough with spoon by moving it toward you. Let rise 60 minutes or until doubled in bulk. Punch down and form in desired shapes.
Top pieces with sliced fruit (peaches, plums, strawberries or nectarines).
Combine topping ingredients and sprinkle over fruit. Brush edges of crush with beaten egg and bake at 350 degrees for 30-40 minutes. Sprinkle with powdered sugar before serving.