Christmas Eve Traditions - Polish Style

Witamy ! 

When Peter was growing up, Christmas was never such a big commercial spectacle as it is now.  His Mom told stories about Christmas in Poland before WW-II that the celebrations were always simple and no one sang carols until Christmas Eve.  Wigilia, the traditional Christmas Eve supper (which means vigil or waiting for the birth of Jesus) was totally based on traditions and dishes that had been handed down for generations upon generations. 

The feast begins at the light of the first star.  At maybe 5 or 6 years old Peter remembers running out on the porch and looking up for that 1^st starlight so they could get started with the sharing of the Communion wafer (Oplatek) – an important tradition. Peter’s Mother would always use a communion wafer mailed to her from Poland that had been blessed back there. 

The white, almost translucent wafer is a symbol of love, friendship and forgiveness. It is broken into bite size pieces and shared with everyone at the table along with wishes for a happy and healthy new year. 

It is customary to set an extra place at the table for the lonely traveler who may knock at the door...Twelve dishes were served for the twelve apostles and poppy seeds were always a part of Christmas Eve supper as a symbol of peacefulness as was honey for sweetness. 

The meal is traditionally meatless.  Our own menu is right out of our books, starting with clear beet soup, called Barszcz, which is a delicious peppery, deep red beet broth served in fine china cups. 

The second appetizers are Crepes stuffed with mushroom and sauerkraut, breaded and sautéed lightly in plenty of butter…our daughter and son-in-law would be perfectly happy if these crepes were the only menu item for the whole dinner! 

White fish - herring or carp - is the traditional fish course but for years Peter’s Mom would buy a very fresh salmon and actually freeze it in a block of ice.  With a nod to changing tastes and availabilities, we serve haddock or flounder or cod or whatever white fish is fresh and available.

For dessert Laura always serves a variety of Polish baked goods and American Christmas cookies. 

The Polish Nut Roll and Poppy Seed Roll are always requirements.  Laura usually makes a dozen or so for sharing with the neighbors.  Peter loves trading sweets with our Greek friends who trade Poppy Seed Rolls for their wonderful Baklava. 

We also love Kolaczki  a very traditional cookie of delicate dough squares wrapped around fruit preserves.

Or our Gingerbread Honey Cake which is so popular and easy to make. 

And our dessert table would not be complete without the stately Warsaw Fruit Cake which is not loaded down with cloyingly sweet candied fruit.  Peter likes to pour a little Polish brandy over his slice, just for an added kick. 

After Wigilia has ended, Peter’s Mother always insisted that they sing Christmas carols together – both Polish and English – before opening their gifts.  The evening ends at Midnight Mass, after which everyone falls into bed stuffed to the top, exhausted but happy. 

All these traditional recipes are in our two cook books – Polish Classic Recipes 

          and Polish Classic Desserts.

There are lots of books on the market with Polish holiday traditions and Christmas recipes, but the traditions and dishes in our two books are truly authentic heritage recipes which have been extensively tested (to the delight of our neighbors) and just updated for modern kitchens.  So no more pinch of this and pinch of that.  There are over 90 beautiful photographs in each book, stories, traditions, and plenty of tips on preparing each dish successfully.  If you live in the U.S., each book will autographed by the authors – that would be us – and personally dedicated to whomever you’d like, as long as you get your order in by December 15^th.  If you don’t live in the U.S. your best bet will be Amazon. 

So if you haven’t finished your Christmas shopping, or can’t find Babcia’s recipes, or just want to treat yourself,  please click on the “add to the cart”  button above, before the 15th, and we’ll do the rest!  Thanks!

Wszystkiego Najlepszego, Happy Holidays and Smacznego!  

Thanksgiving With Polish Flavors

Witamy!

Thanksgiving is sneaking up on us with lightning speed.  Laura has already started to plan our feast.  Most of our family are definitely traditionalists so the menu hasn’t changed much over the years, except for making sure that we have a favorite dish for each guest around our table.

(image courtesy of recipeler.com)
Laura’s sister will be with us this year and she’s requested their family’s legendary lime green jello salad with little cream cheese.

A big twist this year is that we’re going gluten and dairy-free in deference to newly developed allergies.  But that’s a subject for another post.

The turkey has already been procured and is resting in the freezer.  Laura’s brand of choice is the Butterball

since 40+ years of experience has established a comfort level that’s impossible to argue with.  Last week several days were spent pouring over the food ads from the newspaper searching for the best price.  I’m not sure why we put so much effort into trying to save ten cents a pound, but it is what it is.  Next year we’re planning to go out of our comfort zone with a fresh, organic, free range turkey from a near-by farm...we’ll let you know how that goes. 

Even though Thanksgiving is primarily a North American holiday, devotees of Polish cuisine can very easily give the menu a Polish twist.  The first way is to chop up a few tablespoons of fresh dill and combine with your favorite crouton or bread stuffing - replacing any other herbs that might compete with the dill.  Herbs such as sage, thyme, marjoram or parsley just don’t do well next to fresh dill.

A second way is to serve Vegetables “Polonaise “ style.  It’s very “Polish” and definitely makes your veggies more interesting.  

Vegetables Polonaise

1½ pounds of vegetables

½ teaspoon of sugar

½ teaspoon salt

Salt & Pepper to taste

Lemon Zest (optional)

2 teaspoons of butter

2 tablespoons of toasted plain bread crumbs

Clean and prep the vegetables in your usual way.  Rinse them well.  Boil a small amount of water in your pot, add the salt and sugar.  Cook the vegetables for about 10 to 15 minutes (depending on the vegetable) until just under done (remember they will continue to cook and soften on the platter.  Drain well and place in a warmed serving dish. 

Melt the butter over a low heat and mix in the breadcrumbs.  Sautee for just a few minutes until golden brown and sprinkle over the vegetables.  Add salt & pepper to taste.  Optionally, sprinkle a little lemon zest over the top for a little extra kick.

Another Polish twist could be to add a traditional Polish salad to the menu.  This Cabbage & Apple Salad goes very well with the turkey because it is colorful and bright tasting.

Cabbage & Apple Salad

1      small head red cabbage, shredded

2      apples, cored, peeled and shredded

Juice of 2 lemons

4      tablespoons sugar

Boil the shredded cabbage in salted boiling water for 5 to 7 minutes.  Drain & cool.  Combine the lemon juice and sugar to make a dressing.  Toss the cabbage and apples with the dressing.  Cool well before serving.

However you celebrate Thanksgiving in your family, it seems that there’s no real one traditional menu any more...culinary traditions vary from family to family as each cook puts his or her spin on the menu.  Each family’s Thanksgiving table usually showcases one or more family favorites...some beloved by all and some favored by just one or two.   And that’s just great because it’s really all about being together whenever possible and giving thanks – whether you’re cooking a big meal, enjoying someone’s else’s hospitality, or just grabbing a quick bite at a fast food joint on your way to work.  Just pause a moment to give thanks.

Smacznego!

Apple Pie In Custard

Witamy! 

It’s apple season.  Our 6-year old granddaughter Lucy loves to visit near-by apple orchards for the apple picking, cool & tangy fresh cider, caramel apples on a stick, or jars of super-fresh apple butter.  The bees or wasps that hang around the cider-pressing hut are a bother, but the payoff in your mouth is tremendous.
image courtesy of incredibleegg.org.

The idea of fruit pies covered with custard allegedly originated in Switzerland.  It’s long been a favorite Sunday treat for European families everywhere, including Poland, because it’s not too sweet,

not overly heavy, but healthful and nourishing.                                                              

Serves 6

Dough

1 ¾ cups flour

Pinch salt

2 tablespoons confectioners’ sugar

1 pound plus 1 tablespoon sweet butter

I egg

Or, one store-bought pie dough

Custard

4 medium tart apples, peeled & sliced

½ cup milk

1 ½ teaspoons cornstarch

2 tablespoons sugar

½ cup whipping cream

1 egg

Preheat oven to 350 °F.  For the dough, combine the flour with salt and sugar.  Cut the butter into the flour and crumble with your fingertips. Add the egg and knead the dough quickly. Refrigerate for half an hour.  Or, use your favorite defrosted store-bought pie dough.

Roll out the dough and transfer to cover the bottom and sides of the 9 to 10 inch pie pan.  Pierce in a few places with a fork.
 Image courtesy of  foodnetwork.com.                                                                                                   

                                                                                      

Arrange the apple slices loosely on the crust in the pie pan.  Fill up the pan at least half way.  Combine all of the ingredients for the custard in a blender until smooth.  Slowly pour over the apples.   

Bake for 40 minutes or until the apples are soft.  Sprinkle a little cinnamon on top and decorate if you wish. Serve warm.
image courtesy of cuisinerecipes.com

Smacznego!