i served this as a dipping sauce for fondue bourguignonne and it needed to be thickened, so i substituted water for yogurt and sour cream. this way it holds onto the fried meat better. it was a big hit with chicken and shrimp and even my dad who cant seem to grasp the sweet+meat concept was impressed.

Reviewed On: Jan. 1, 2009

the filling i usually make and has been made like this for generations is ground walnuts, sugar and raisins soaked in rum. i omit the honey because i think it overwhelms the aroma of walnuts..but that's just me. an interesting twist is making potica with tarragon and cottage/cream cheese, it's really yummy and fragrant :)

Reviewed On: Dec. 22, 2008

what are pumpkin pie spices?

Reviewed On: Nov. 21, 2008