WESTERN PRODUCER — This New Year let’s take time to respect and support Ukrainians who traditionally follow the Julian calendar and celebrate Christmas on Jan. 7.
The celebrations are rich and meaningful. This may include uttering the words “Khrystos Rodyvsia” to friends and family. In English, this is the phrase “Christ is born”. It is often responded to with the phrase, “Glorify Him,” which would be, “Slavite Yoho.”
The Christmas Eve holy supper, Svyata Vechera, will be held Jan. 6, and the menu will include Kuta (wheat salad), Kalach (braided bread), borsch, fish plates, cabbage rolls, perogies, mushrooms, fruit that has been preserved and poppyseed.
The meal is started after the first star of the evening is spotted.
Other traditions include having a candle glowing on the inside of the house that can be seen from the outside, inviting people to come in. Perhaps there will be an extra place set at the table to remember those who are not present. And in the dining area, there may be a didukh, or wheat sheaf, or wheat in a vase to celebrate their ancestors and golden wheat fields that give abundance. There are so many varieties of traditions that families have made part of their holidays.
My first reflection of sharing and learning the culture was when I met, at the time, my future husband’s baba and dido (grandma and grandpa). The first thing that was asked through translation was if I understood Ukrainian. It was important that the family be able to speak with them and wanted to preserve their Ukrainian roots even after immigrating to Canada.
When I answered “no” to speaking the language, there was an unsure look, but they carried on in their Ukrainian tongue anyway. They were adamant about preserving their language.
Growing up only speaking and hearing English, perhaps with the odd Scottish influence, this sound was foreign to me but beautiful. After careful listening and watching when they spoke, I was able to get the gist of much of the conversation. Of course, I always had questions.
As the years passed and I officially became part of the family, I got good at understanding the conversation around me and even could give a few necessary answers like, “ya povnya,” meaning, I am full.
Any of you who know a good Ukrainian host will know that the pan hits the stove the minute that you walk through their door. The abundance of food served was often washed down with a shot of vodka or a home-made wine or liquor. We always enjoyed our visits and their memory is cherished and has been passed down.
Today, we celebrate our mixed Ukrainian and Canadian heritage with a few dishes that have been passed down. We do not prepare the 12 meatless dishes, but we have learned to prepare specific family recipes that bring memories, nostalgia, taste and comfort. This is what food is all about.
Cabbage Rolls
Traditional cabbage rolls made with rice are the star of the meal. Learning this recipe takes time and practice.
- 3 c. rice 750 mL
- 6 c. water 1.5 L
- 1 large onion , chopped
- 1/4 c. oil 60 mL
- 1 tsp. salt 5 mL
- 1/4 tsp. pepper 1 mL
- 1 1/2 to 2 heads of medium sized cabbage
- 1 274 mL can of tomato soup (or equivalent of home aid) 1
- 1 soup can of water equals about 1 c. and 2 tbsp.
- 1 / 2 c. oil or oil of yourchoice 125 mL
- 1 c. tomato juice orstrained tomatoes or sauce 250 mL
Cook the rice in the water. Following package instructions. The rice is best if slightly underdone.
Sauté the onion in oil until slightly transparent, add the rice mixture. Stir, then add salt and pepper to taste. Cool to prepare for filling cabbage leaves.
Prepare cabbage:
Cut the core and place the cabbage in a large container of hot water. Let stand until the leaves soften. Drain the water, separate the leaves and cut out the centre part of the leaf. Now you are ready to roll.
Place a spoonful of the rice mixture on the leaf. Roll tightly tucking in the ends as you roll. Continue until you run out of the rice.
Place the rolls into a greased roaster or baking pan. Do not pile more than two layers because the rolls will not properly cook.
Mix the tomato soup, tomato juice, water and oil. Pour sauce over the cabbage rolls. Bake at 350 F (180 C) for two hours or until sauce is bubbling and cabbage is tender. Makes 20 to 30 rolls.
Warm berry topping
Desserts are often planned around available fruit or fruit that has been frozen. Many of us have great memories of summer berry picking or at least tasting fresh berries out of a picking bucket. These preserved delights are often used over cakes or ice cream. Angel food, chiffon or pound cakes with berries are easy and elegant. Top with fruit to elevate the desserts to the next level.
- 2 c. frozen or fresh berries ( like raspberries, saskatoon or blueberries or a mix of all) 500 mL
- 1/4 c. sugar 60 mL
- 1/4 c. water 60 mL
- 1 tbsp. cornstarch 15 mL
- 1/8 tsp. cinnamon .5 mL
Combine all of the ingredients in a saucepan. Over medium heat, stirring often, cook for approximately six minutes or until the sauce thickens slightly. Remove from the heat and allow to cool slightly, before serving.
Cranberry bars
This is a recipe that uses up sour cream and those bits of frozen cranberries sitting on the freezer shelves.
For crust and topping:
- 1 1/2 c. flour 375 mL
- 1/2 c. sugar 125 mL
- 3/4 c. cold butter — cut into cubes 175 mL
- 1/4 tsp. salt 1 mL
For the cranberry filling:
- 2 large eggs 2
- 1 c. sugar 250 mL
- 1/3 c. flour 80 mL
- 1/2 c. sour cream 125 mL
- 2 1/2 c. frozen or fresh cranberries 625 mL
- 1 tsp. vanilla extract 5 mL
- 1/4 tsp. salt 1 mL
Preheat the oven to 375 F (190 C). Prepare a 9 x 13 inch (22 X 33 cm) glass baking dish.
In a mixing bowl, combine the crust ingredients (flour, sugar, salt and cubed butter). Using an electric mixer or your hands, combine until just crumbly.
Set aside one cup of this flour mixture for the topping.
Take remaining crust mixture and firmly press into your baking dish, covering the bottom. Bake for 10 minutes and remove from the oven.
While crust is baking whisk eggs in a large bowl. Add sugar, sour cream, flour and vanilla and salt.
Gently fold in fresh cranberries.
Pour cranberry mixture on top of cooked crust and spread evenly.
Sprinkle remaining crust mixture over the top.
Bake for about 45 minutes until toothpick inserted in the centre comes out clean.
Cool slightly before cutting. Store at room temperature for two days then transfer to refrigerator for an additional two days. Freeze for up to three months. Makes about 16 squares.
NOTE: If using frozen cranberries, do not thaw. Toss one tablespoon of flour with the frozen cranberries before adding. This will keep them from bleeding into the filling. Source: .
Lemon poppyseed cookies
For the cookies:
- 2 1/4 c. flour 560 mL
- 1/2 tsp. baking powder 2 mL
- 1/2 tsp. salt 2 mL
- 3/4 c. sugar 175 mL
- 2 tbsp. lemon zest 30 mL
- 1 c. unsalted butter at room temperature 250 mL
- 2 large eggs 2
- 2 tsp. fresh lemon juice 10 mL
- 1 tsp. vanilla extract 5 mL
- 2 tbsp. whole poppyseeds 30 mL
For the glaze:
- 1 c. powdered sugar 250 mL
- 2 tbsp. fresh lemon juice 30 mL
Preheat the oven to 350 F(180 C). Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
Combine flour, baking powder and salt in a small bowl. Whisk and set aside.
In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
Using an electric mixer, beat butter and sugar mixture together until light and fluffy. Beat in eggs, lemon juice, and vanilla extract. Mix until smooth.
Slowly mix in dry ingredients on low speed until just combined. Stir in the poppy seeds. Drop dough by tablespoon onto prepared baking sheets, spacing two inches apart.
Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for two minutes and transfer to cooking racks. Cool completely. While the cookies are cooling, make the lemon glaze.
In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until glaze has set. Makes about two dozen cookies.
Note: Store the cookies in an airtight container on the counter for up to three days. Source: .
Kinedlies (Potato Dumplings)
This is a recipe that I learned from my mother-in-law. There were no written instructions, just her guidance and insistence that we learn how the dough should feel.
Like a lazy perogy, these little dough bits are such a treat. It’s a great way to use up left-over mashed potatoes. In fact, we often precook potatoes for our family meals.
This is the most requested recipe at our house when you mention a family celebration meal. Delicious served with ham and even hamburgers. So good dipped in ketchup.
- 4 c. flour 1 L
- 1 tsp. salt 5 mL
- 2 c. cottage cheese 500 g
- 2 eggs 2
- 4 to 5 c. of mashed potatoes, cooked andcooled 1 L to 1.25 L
In a large mixing bowl, combine the ingredients into a dough that feels damp but does not stick to your hands.
Once prepared, roll into a log about one to two inches in diameter. Then with a sharp knife cut on the angle into one-inch stripes.
In a large saucepan, bring salted water to a boil. Drop in about 15 dough pieces at a time, do not put in too many. They are ready when they float to the top of the water. Remove with a slotted spoon, place in a large bowl and drizzle with butter and season with salt to personal taste.
Note that the cottage cheese should be dry or drained for best results.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: [email protected].
