Sauerkraut Pyrohy for Christmas Eve

Once again, preparing dishes for the meatless Christmas Eve Supper.  As I prepare this dish, I think of my Mom and how skillfully she managed this beautiful meal with twelve dishes some that were served piping hot.  I never thought much about this until I had to do Christmas Eve meal all by myself!  Now I marvel how efficiently and without effort this was done by my Mom and Grandmother.  I am not at that stage yet!  Sadly, I do not think this tradition will be continued. 

Once again, I used this recipe that uses 4 cups of flour with about 8 dozen of Pyrohy made from this recipe.

The sauerkraut filling was first washed and squeezed dry.  Something my Mom always did as she said that the sauerkraut was too salty.  Chop and sauté one white onion until soft in Olive Oil.  Add the washed sauerkraut and sauté until the filling is dried.  This helps in making the dumpling.

The ends are pinched together to form a circle.  Something my Mom always did to be able to tell the differences in fillings in the Pyrohy.

These fresh Pyrohy are placed on a cookie sheet that has been covered with saran wrap. They are placed on a lightly dusted flour and placed so they are not touching.  After they are frozen, they are packed into a ziplock bag.   They are dropped into boiling water and are cooked when they float to the top.  Toss in olive oil or butter and serve hot.

Plum Pyrohy

Plums were used as a filling to use up the left over dough, 2 dozen of Plum Pyrohy were made for Christmas Eve.  The tester with a drizzle of maple syrup sour cream and whipped cream was delicious.

My father used to love High Bush Cranberry pyrohy for Christmas Eve 

The sliced plums were first soften in the microwave.  The testers were boiled until they floated in the water.

Now to wait to see how my family likes this variation. I have made prune ones which are lovely too.  

Cooking Soup!

Yes, it is January and it makes me think of Carole King's song Chicken Soup with Rice

In January it's so nice

While slipping on the sliding ice

To sip hot chicken soup with rice

Sipping once, sipping twice

Sipping chicken soup with rice

Rarely does an article one reads resonate so loudly as did the article about common mistakes one makes in cooking soup in Good Housekeeping.   I have included the tips from the article in blue.  My Mom loved making daily soups and one of my sons has fond memories of her soups.  Many of the points discussed by the article, I have discovered over the years and continue to learn.  Most recently was making Borscht for Christmas Eve. 

This year, I had decided to make my grandmother beet soup for Christmas Eve dinner, which was meatless and dairy less. I remember loving the looks of this soup as a kid as I liked the tiny dumplings called little ears floating on the broth.  

I picked a recipe that I felt was most authentic that she may have made for Christmas Eve.  I often wonder where her food was stored during this mammoth preparation of this meal as this was before electricity in her village, although she did have a root cellar and it was winter. 

The recipe used water, no measure just fill the pot and add the vegetables to the water.
Yes, I was skeptical as although I rarely if ever use a prepared broth, I do start my soup with simmering meat, pork, beef or chicken in water with aromatics.  I totally agree with the article that using broth may not give you the flavour you may want.  I often wonder what was used in making the particular broth and when did recipes start using prepared broths in them. My Mom never ever used prepared broths! 

However in preparing this beet soup, I was not sure how much flavour a few vegetables would give the broth, so I did caramelize the onions and added dried wild mushrooms that had been soften in warm water.  The recipe did not require this step.  I did keep tasting the broth and to my amazement, the flavour developed beautifully! 

 Ignoring water 

Think you can’t make a delicious soup because you don’t have broth? Just use water instead. Trust me on this one. In fact, you’re better off using water than an inferior broth. Before you dump in a can or container of broth, taste it. If you wouldn’t eat it as is, why would you want to add it your soup? You may even find you prefer soups made with water, which really let the ingredients shine. Just be aware that when you use water, it’s particularly important to add the right amount of salt. One of my personal tricks is to throw in a rind of Parmesan cheese to help flavor the soup as it simmers.

What is that expression "a watched kettle never boils"?  In this case, with my focusing on the flavour of this broth, I did add too much salt as the broth was a bit to salty as it cooked down, I should have added more water at the end.  Generally I do have to remember to add salt as I lived with a grandmother who was on a low salt diet, I still prefer food unsalted.  I like to use fresh herbs and seasoning instead. 

Not using enough salt 

Nothing is as crucial as seasoning correctly. Taste as you go. While you can use a recipe as a guideline, learn to trust your own tastebuds.

In making the Borscht, I did boil the water first and add the vegetables to this, but decreased the temperature immediately to simmer the vegetables.  The vegetables in broth were cooked until still firm but tender.  

Boiling instead of simmering

You want a small bubble or two to rise to the surface of the liquid every few seconds. More than that and your meat and vegetables will come out dry and overcooked.

As mentioned above, vegetables will dry out and overcook if boiled.  When I assemble, my Asian influenced chicken noodle soup, I usually cook the root vegetables in the broth, but add the leaf green parts of Baby Bok Choi, Shanghai Bok Choi or Spinach to the bowl chopped without cooking. The hot broth will cook the greens.

Overcooking the vegetables 
Let’s say you’re making white bean soup. Start by sautéing onions, garlic, maybe celery, then adding the water and beans, and simmering. Add the carrots in the last half hour or so or when the beans are close to tender. That way the carrots will come out cooked but not mushy. Ditto, for other veggies…add them according to how much time they need to cook.

Although, I did not add tomatoes to the recipe, Tomatoes also do turn acidic if cooked for a long time.  This is something you may find happens when making tomato sauce using fresh tomatoes, just add a bit of sugar. 

Adding tomatoes at the beginning 

The acid in tomatoes can keep beans and vegetables crunchy. Don’t add the tomatoes until the final 20 minutes when all of the other ingredients are close to tender.

In assembling Asian influenced chicken noodle soup; Fish sauce, Hoisin sauce, soya sauce chili garlic sauce and hot sauce are left for individuals to garnish their own soup! 

 Neglecting to garnish 
A handful of fresh herbs, freshly-ground pepper, a sprinkling of Parmesan cheese, and crunchy croutons add the finishing touches in terms of both flavor and texture. When I make lentil or split pea soup, I like to add a splash of balsamic vinegar or squirt of fresh lemon juice to each bowl to brighten the flavor. Other good last minute add-ins: a dollop of yogurt or sour cream, toasted pumpkin seeds, or a spoonful of pesto.

I have never used a pressure cooker, although my Mother in law did.  These pressure cookers terrify me.   I also can have a soup ready in an hour.   Filling a pot up with water, add aromatics such as herbs, chopped onions and chicken pieces, bring to boil, skim off the impurities that rise to the top and reduce the heat, let simmer until the chicken is cooked.  Add chopped vegetables and serve with noodles. 

Not trying a pressure cooker

If you’re afraid of using a pressure cooker, it’s time to get over it. With multiple safety features, today’s models are fail-proof. Why use one, you ask? When your hubby calls to tell you he’s coming down with a cold, if you pick up a chicken, you can have homemade soup on the table in under an hour.

There are two things that were not mentioned in this article in making soup. My Mom was very particular with the clarity of her broths.  I find that I still have difficulty eating a muddy looking soup. I do remember her straining the broth through cheese cloth to improve the clarity.

The other point that I have found is that Pasta added to the broth does cloud the broth or leftover noodles in the soup will absorb all the broth.   I usually add the cooked pasta to the bowl when assembling the soup.  For Hot Pots, I added a bowl of cooked noodles to the side for people to add to their broth. The leftover cooked noodle is stored separately from the broth. 

The article did not mention that a delicious soup can still be made using Vegetables in your crisper that look a little sad! 

Fish Balls

This was a favourite of my children when they were young. There is something magical for children to serve meatballs or in this case Fish Balls.  It is a very easy recipe and made so easy if you have a food processor.  This can be one of the traditional dishes for Christmas Eve.   Of course you can add other seafood into the mixture. 

Basically everything is popped into the processor and pulsed until all the mixture is incorporated.  

Shape into small balls, dip into beaten egg and roll into Bread Crumbs or crushed Cornflakes.  Sauté the fish until golden brown.  Keep warm in the oven before serving.

Ingredients 
Fish Fillets
1/2 small onion chopped
Soak 1 c bread crumbs in 1/2 c milk 
1 egg
season with salt and pepper

Egg wash
Cornflakes, crushed
Butter for sautéing 

Garnish with parsley. Serve with sweet and sour sauce, plum sauce or cocktail sauce.

I found that since my bread was fresh that I did not need to add milk to the bread as I needed to press out the liquid to be able to form the fish balls.  

I also baked the fish balls instead of frying them and was pleased with the results.

Pampushky, doughnuts by any other name!

As I continue to work on the checklist for the traditional Christmas Eve dinner, today I made Pampushky with the help of my husband. Working together on some of these recipes brings back memories of Christmas past and the joy we had and still do preparing these Christmas dishes.  The recipe for these deep fried doughnuts has been written in this blog.

The yeast proofing in warm water and sugar

Adding 1 cup of flour to proofed yeast

Vanilla my son brought from Mexico

Adding Lime juice and rind

Lastly adding flour

Kneading the dough until all flour incorporated 

Heating the oil 

Christmas Preparation, Cabbage Rolls and Pampushky

When I retitled this article from previous, 2009, it shows up as an article from today with no pictures!

Last week when my sister was visiting her son, her daughter in law hosted the second annual Christmas cooking bee at her house. Last year we did peroghies but this year pampushky were made as Keele wanted to learn how to make this Ukrainian delicacy. We also made two types of cabbage roll- buckwheat ones and white rice filled cabbage rolls or Pisni Holubts (Meatless Cabbage Rolls) for Christmas Eve. This year there was a set of half year old twins added to the mix that decided they wanted to be part of the goings on. Jase had fun in his jolly jumper, where as Kate decide she would be happier on the floor and would protest when she reached a block, like right against her brother in the jolly jumper. The two year old spent her time admiring her decorated cookies that she had baked with her grandmother.
The Pampushky recipe that we used was out of the Roblin, Manitoba church cookbook that the ladies from that area had compiled. The dough was first made so that it can proof while the fillings and cabbage were prepared for the cabbage rolls. The rice and the buckwheat for the cabbage rolls had been made previously and chopped onion had been fried until soften and a Carmel color.
Cabbage Rolls
Preparation of Cabbage
In preparing the cabbage, use a sharp paring knife to remove the centre core from the head of the cabbage.
In a large pot bring to boil water and then steam the cabbage until the leaves are tender and you can remove the leaves easily without tearing the leaves. Left the cabbage from the water to be able to remove the leaves more easily and return to the pot when you are unable to take of any more of the leaves and repeat the process to further blanch the cabbage.
Chill the leaves in cold water then drain and dry the cabbage leaves. Trim the thick centre vein from the bottom of the leaf
The smaller leaves can be used as is where as the larger leaves are cut in half.

(As an alternative, you can also microwave the cabbage to soften the leaves: Place the cabbage in a bowl with about 2 tbsp of water, cover, then microwave on 'High' for about 12 minutes, depending on the power of the microwave and size of the cabbage head).

My Mom’s cabbage rolls were the size of my fingers and rolled. ..She placed a small portion of the filling into the center of each cabbage leaf and then rolled the leaf around the filling; where as my sister makes little packages by folding the sides over the filling, then rolling the leaf up tightly

Buckwheat cabbages rolls were not served at my Grandmother’s and Mom’s place so I do not make them; Mom always made meatless cabbage rolls in a tomato sauce all year round, whereas my sister’s husband’s family makes buckwheat cabbage rolls for Christmas Eve,

My cabbage rolls are very plain with only white rice filling and no onions. The cabbage rolls are packed into a buttered casserole and a can of tomato soup is poured over top and dabs of butter. . Arrange the rolls with the seam side down in the cabbage lined baking dish.
The casserole is easy to do in the microwave using the auto sensor. If using the oven to bake the cabbage rolls, you need to line your pan and cover your cabbage rolls with the larger cabbage leaves to prevent burning. Bake at a slow oven 325 degrees for 1 to 2 hours until leaves are tender.

Making Pampushky
After the sweet dough had proofed for an hour, the dough was shaped around cooked and some uncooked prunes. The dough was rolled out ¼ inch thick, cut into small rounds with a cookie cutter or small glass. Place spoonful of filling in center, bring dough up around the filling, make small ball and seal very carefully. Place on floured waxed paper and let doughnuts rise about 1 hour. Leave them uncovered to form a crust on the dough as then they will absorb less fat when fried. Fry in hot oil (400 degrees) about 2 minutes on each side. Doughnuts should turn themselves, but some may not and will have to be turned. When golden brown, drain on a rack and sprinkle with sugar when cool.

Mom filled the pampushky with prunes and poppy seed filling. She also used sauerkraut as filling when she made her own sauerkraut. The sweet and sour flavour of sauerkraut complimented the sweet dough. I was practically fond of these triangle filled goodies. Interesting enough this must have been her recipe as I could not find any recipes using sauerkraut as a filling in the sweet dough.

Mom’s pampushky were triangle shaped and the first time I made these, I also shaped them as triangles but they rose so much that they opened up and looked like cow’s lips... However, they were still delicious even though the poppy seeds spilled out and made a mess of the oil. I always used my wok as it requires less oil then a fryer. Last week we did use the fryer, a wedding gift from my Mom’s sister, Mary. In using the fryer, the temperature is controlled better as with each new batch added to be fried the temperature of the oil in the wok drops. However, we did run into problems while using the fryer outside as by having the dough outside it chilled too much and the pampusky took longer to warm up to cook and therefore absorbed more oil.

The afternoon was a productive one, and we enjoyed homemade curried sweet potato and chick pea soup and toasted Pat’s birthday with prosecco that I had brought. However, my sister felt that we had too many projects going and that the visit was not as good as we had making peroghies last year. I guess next year we will be making perogies.

The sweet dough recipe that I use is from “Traditional Ukrainian Cookery” by S. Stechishin which according to Amazon.ca is available for $260.46.

Ingredients
• 2 tablespoons active dry yeast
• 1/2 cup lukewarm water
• 1 tablespoon sugar
• 2/3 cup milk
• 1/4 cup sweet butter
• 1 teaspoon salt
• 1/3 cup sugar
• 2 whole eggs, beaten
• 3 egg yolks
• 1 teaspoon vanilla
• 1 grated lemon, rind of
• 4-5 cups all-purpose flour, as needed
• prune jam or poppy seed or cherry preserves or apricot jam
• lard (for deep frying) I use canola oil
• extra finely granulated sugar
POPPY SEED FILLING
• 3/4 lb poppy seed
• 1/2 cup unsalted butter
• 1/2 cup honey
• 3 tablespoons light sweet cream
• 1/2 cup chopped raisins
• 1 grated lemon, rind of or 1/2 orange
• 1/2 teaspoon cinnamon (to taste)
Directions
POPPY SEED FILLING: The night before, cover poppy seeds with boiling water and let them soak until the following morning, or wash and parboil for 30 minutes just before grinding. Drain thoroughly and grind in a poppy-seed grinder, or put them through the finest blade of your meat chopper 3 or 4 times. I use a coffee grinder for this. (or buy ground poppy seeds if there is a store near you that prepares them, but be sure they are not rancid.).
Cream butter with honey. When well blended, combine with cream, poppy seeds and remaining filling ingredients. (Some people prefer to omit the butter and to cook the ground poppy seeds with 2 cups milk and the honey until the mixture is thick. The other ingredients are then stirred in.).
FOR THE DOUGHNUTS: Sprinkle yeast into warm water, add 1 tablespoon sugar, cover lightly and set aside in a warm place for 5 to 10 minutes, or until mixture. Scald milk and stir in butter, salt and sugar. When butter melts, cool milk to lukewarm. Combine with beaten eggs and yolks and yeast mixture, vanilla and lemon rind. Gradually beat in enough flour to make a medium firm dough that is still pliable. Knead until smooth and elastic—about 10 minutes. Place dough in a floured bowl, dust with flour and set to rise in a draft free corner until double in bulk—about 1 1/2 hours. Punch dough down and let it rise again until doubled.

Turn dough onto a floured board and roll out to 1/2 inch thickness. Cut into circles with a 3-inch round cookie cutter. Place a teaspoonful of filling on half of the circles. Top with unfilled circles and pinch edges closed, using a little cold water to seal them. Let rise, uncovered, on floured board until doubled in bulk.
Fry a few at a time in lard heated to 375°F Turn once so both sides become golden brown. Allow about 6 minutes for frying each batch. Drain on paper towel and sprinkle with sugar . Makes about 2 dozen doughnuts.

Cabbage Rolls, Holopchi

Cabbage Rolls, Holopchi is one of the Traditional dishes for Christmas Eve Dinner

Christmas is fast approaching and I am reducing the work list I have written for the Christmas Eve dinner.   As I prepare for this feast, I also marvel at how skilled my Mom was in preparing and carrying out this festive meal.  I 'learned' the following recipe as a child by observing my mother making holopchi before Christmas and at other times.  She seldom had need of recipes and cooked by look, feel and touch.

I started early in the morning by steaming a head of cabbage on a steaming rack in a large stock pot. The core of the cabbage was first cut out with a sharp knife to make it easier to steam.

The wilted leaves are cut at the core then carefully pulled off the head of cabbage and set aside to cool.

Since my Mom liked her cabbage rolls to be small, the leaf is cut in half.  The heavy centre vein of the  leaf is cut away with a sharp knife.  This dense vein can also be cut down so that the whole leaf can be used for one roll if it is a small leaf.

Rice filling

I use my rice steamer and cook 2 cups of rice.
I added  2 Tbsp to the cooked rice.  You can also add chopped caramelized onions for additional flavour.  My sister does, but I don't.


Place a spoonful of the rice filling on the prepared leaf which has been trimmed on the edges to make a straight line. Roll gently.

Place the roll into a prepared casserole that has been first sprayed or greased and then lined with cabbage leaves or tin foil.

My Mom always lined her roaster pans with cabbage leaves where my Aunt lines the pan with tin foil.  The tin foil needs to be well greased.  Fill the casserole dish with the cabbage rolls.

For the sauce,  pour 1 can of tomato soup over the cabbage rolls and dot with butter on top.

Bake at 325 for 60 to 90 minutes or until the cabbage rolls are soft when pierced with a knife.

When I first started to make cabbage rolls, because I used a smaller sized casserole dish, I found it easier to cook the cabbage rolls to perfection in the microwave on Auto Cook vegetables and then kept the casserole warm in the oven as I prepared the rest of meal for Christmas Eve.

Canadian Ukrainian Christmas Tradition.. Rural style

Ritual Dish

Imagine days of celebrations focusing around family and food, along with singing Christmas carols after the Christmas meals, while waiting for midnight mass!  Imagine days of food not being pared with wines, in fact no wine glasses on the table!  Imagine not having to stress about gifts!  As no Santa existed!  Unbelievable!!  

Yes, there was a St Nicholas that came after  the children's Christmas concert!   A scary parishioner dressed in a moth eaten beard symbolizing someone with acts of kindness to the poor, especially the children.  One who used his inheritance  to help others especially to save children from sexual slavery.  He was also known to give gifts and to sometimes hang stockings filled with treats and gifts.  

Angels bring in St Nicholas

St Nicholas giving out bags of candy and oranges to the children!

St Nicholas Concert

St Nicholas Concert

St Nicholas Concert

After Christmas Eve dinner, midnight mass including everyone and all the children attending!  No one stressing that a change in ones' schedule may be of concern!  There where no excuses to not attend, it was part of the whole Christmas package and no one complained.  As a child, I remember how awesome this was!  Something so wonderfully waking up and hearing Christmas Carols and seeing the peaceful look on the faces of my parents'.  

Not everyone is ready to put up the Christmas Stocking after Midnight Mass! 

My first memory of Christmas, was the annual gathering of my Mom's siblings at my Grandparent's home for Christmas Eve.  All of my Grandparents' children attended, some had to drive a fair distance in Manitoba winter conditions, but they always came through.  

A spruce tree decorated with white candles was only lit during this special evening meal.

As a child, it was a highlight to to play in my grandparents house with my cousins who were all close in age.  Since the house was lit with kerosene lamps, many of the rooms were dark and an awesome place to play hide and seek!

The twelve course meatless and dairy less meal  started with Kutya, followed by Borcht with dumplings, Pickled Herring, Wild Mushroom, variety of Pyrohy, Cabbage rolls, Fish Aspic made from pickerel or white fish, Fruit Compote.  Mandarin oranges, nuts and candies were passed around as everyone sang Christmas Carols.  Gifts were passed around that my grandmother had ordered with care from the Eaton's catalogues.  

Church Christmas Dinner, 2013

Another special memory was of a rural picturesque Christmas when our family drove to my Dad's brother's place in Saskatchewan.  Not all of rural Saskatchewan was electrified at the same time due to the different payment scheduling from the Saskatchewan government.  As a teenager, it was quite the experience to see the flickering light of an open flame in the Kerosene lamps and the resulting glow in the room and on the faces.  Again, the meal started with Kutya followed by  meatless dishes.  Just as the meal was finishing, one could hear Sleigh Bells ringing as a horse drawn open sleigh came to view with carollers covered in the soft falling snow. 

Yes, I continue the tradition of preparing the twelve dishes for Christmas Eve dinner for my family.  Why, because there is such a connection to my past and a resulting sense of Christmas spirit in doing this.  As the first star appears, I think of my Dad coming in from the barn with that great broad smile of his, saying all the animals had been feed and that we could now leave for Grandma's for the Christmas Eve dinner. 

For  the last few years, my husband and I have been returning to celebrate Ukrainian Christmas in rural Manitoba.  There is something magical in returning to the country to spend this time with family and friends.  For me, it is a spiritual renewal and a reconnection to the past and present.  The local radio station continues to plays Christmas Carols throughout the whole time, with Christmas greetings from the local merchants for those celebrating this Christmas. 

2013-Horse drawn sleigh full of carollers

My aunt who is ninety- two this year, continues to prepare the meal with her sister and daughter in law in the party room of their seniors' complex.  It has been wonderful to be part of her family and to experience how they time manage this elaborate and delicious meal!  Only after having prepared this meal myself, have I gained the appreciation of all the work that goes into successfully carrying this meal out! 

Pampushky was my contribution 

After the wonderful supper, we drive to the midnight mass in a wooden church with a candle lit chandelier.  This church in the middle of the country fields is packed with local farmers and those from a nearby city. 

Lighting the candle Chandelier

My Christmas Eve dinner always begins with Kutya, the wheat berry dish sweetened with honey.  Kutya is a ritual dish and very much part of the Christmas Eve meal.  Custom is that everyone partakes of Kutya, no matter how small a portion this is!   The dish dates back to early cultivation of wheat in Ukraine before Christianity and is believed to be part of an ancient religion with the offering of wheat to the Sun God!

My recipe follows how I saw my Mom preparing this dish.  My father would proudly bring in his wheat from that year's crop.  The night before Christmas Eve, the wheat was rinsed with many washes and any husks that floated to the top of the water where removed.  The cleaned wheat was allowed to soften overnight and again rinsed in the morning.  Fresh water was added to the pot with the soften wheat and brought to boil.  This was done early in the morning.  Poppyseed is added at this time.  When the water came to boil, the wheat  simmered most of the day until soft.  Being careful to watch that the water does not evaporate and adding more water as necessary.  The final step is to add honey for flavour and sweetness.  My family likes to serve this wheat dish warm, but some serve it cold.  

This post is part of The Canadian Food Experience Project and features the Canadian Christmas Tradition.