Wednesday, October 7, 2009


You can’t talk about the history, culture, food, and music of the Texas Hill Country without mentioning the waves of German and Czech settlers during the 19th century. Those early settlers left a legacy which still reverberates throughout the hill country today.

One of the legacies which I appreciate is the food. Before moving to Texas, I had never heard of Kolaches. Now, I can’t believe I haven’t been enjoying them my entire life.

The Kolache is a Czech food, and the traditional Kolache is cooked bread-dough filled with various sweet fruits, poppy seeds, or cheese. Americans, being who we are, have expanded beyond the "traditional" fillings to include all kinds of things. And that’s a good thing, because I’m not really wild about sweet foods, although, I do like cheese.

In Texas, Kolaches seem particularly popular for breakfast. I don’t know why that is. The Kolache choices are seemingly endless. I’m going to disregard writing about the “sweet” Kolaches. Sorry, but if you want to find out more about the sweet Kolaches, you’ll have to come to Texas. The same is true with respect to eggs. I’ve just never appreciated the egg in any way, shape, or form, including, inside a Kolache.

My kind of Kolache is filled with meats, cheeses, and potatoes. Bacon, sausage, Polish sausage, meatball, chicken, pepperoni, cheddar cheese, and cream cheese; these are the fillings which excite me. Being a non-traditionalist in more ways than one today, I decided to have two non-sweet Kolaches at a time other than breakfast. My lunch choice today was a warm Philly Cheese Steak Kolache and a hot Sausage Gravy Kolache.

At this point, after eating my two Kolaches, I don’t know what more to say, except maybe to thank the early Czech settlers for their delicious contribution to the hill country.

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