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Christmas is just around the corner. To allow our readers plenty of time to shop and prepare for this very special holiday, Cooky offers some recipes of traditional foods which can be made ahead of time. Kutya, of course, is the ritual dish of the “Svyata Vecherya” (Holy Supper). Every cooler in the house should have plenty of Uzhvar, a compote of dried fruit. People get very thirsty followinng the twelve-course meal served during the Holy Supper. Knysh is a wonderful bread that just comple ments borshch. It can be made ahead of time and frozen. Kolach, the traditional Christmas bread should be the centerpiece of every table set for the Christmas holiday. The source of these recipes is Selected Ukrainian Recipes for Winter Season, published by Branch 12 of UNWLA, Cleveland, Ohio, 1978. KUTYA Christmas Wheat 1/2 lb shelled wheat 2 quarts water 1/2 cup hot water 1/2 cup honey (more for sweetness) 1/2 cup ground poppy seeds chopped nuts and raisins 1. Simmer the wheat in plenty of water. Depending on the variety of wheat, it may take from 1 to 3 hours. Stir few times during the cooking. Taste for done ness. 2. Drain the cooked wheat if necess ary and add to it the hot water, stirring gently. Sweeten to taste with honey, then stir in the ground poppy seeds. Add nuts and raisins. 3. The mixture should be medium thin, not thick. Store in refrigerator. This quantity will yield 8 or more servings. Note: In the Ukrainian region of Volhyn’, the wheat is thinned with liquid from “uzhvar” the dried fruit compote, instead of water. UZHVAR Dried fruit compote 2 lbs. mixed dried fruit: apples, pears, prunes, apricots, raisins 11/2 cup honey (or sugar) 4 quarts water (approximately) 1. Cover the dried fruit with water, add honey or sugar, cover and simmer until the fruit is soft: do not overcook. More water may be added if necessary. 2. Let the compote cool and then taste for sweetness. Prepare ahead of time to let the flavors blend. 3. This yields a generous quantity — but don’t worry — it will disappear sooner than you think. KNYSH Ritual bread for Christmas 2 oz. cake compressed yeast 1/2 cup oil, preferable sunflower 1 cup water 3 cups flour 11/2 teaspoon salt 1 teaspoon sugar 1. Dissolve the yeast in a little water and flour. When spongy, add remaining ingredients and knead until the dough is elastic. Let raise until almost double. 2. Roll our the dough to about 1/4 inch thickness,, spread with filling, roll up and place in a greased pan, let rise again. 3. Preheat oven to 350 degrees. Brush the knysh with water or beaten egg and bake approximately 1 hour and 15 minu tes. Filling: 2 large bermuda onions 1/2 cup oil 1 teaspoon salt or more to taste Cut the onions in slices and separate. Saute the onions in oil until soft and transparent, about 20 minutes. Salt to taste. Drain slightly before spreading on dough. KOLACH Round braided Christmas bread 1 envelope yeast 1 teaspoon sugar 1/3 cup water (about 110 degrees) 2 eggs and 1 egg yolk 1 teaspoon salt 1 tablespoon sugar 2 tablespoons vegetable oil 1/2 cup lukewarm water 4 cups flour, sifted 1. Sprinkle yeast over warm water; set aside. In a large bowl combine eggs, salt, sugar, oil and lukewarm water. Stir until well blended and add the yeast. Mix in the flour and knead until smooth about 10 minutes. Place in a warm greased bowl, turning to coat the dough, cover loosely with plastic or a towel and let rise till double in bulk (about 1—11/2 hours). Turn out the dough on a floured surface, flatten lightly, cover and rest for 15 minu tes. 2. To shape the Kolach, divide in 5 equal pieces. Roll each piece into a 25— 30 inch strip, then entwine two strips, braid the other 3 strips starting in the center and working out to each end. Place braid in a greased round pan (9—10 in ches) and join into a circle. Wrap the remaining entwined strip around. Place a small greased can in the center. Cover and let rise again. 3. Brush with egg diluted with 2 tab lespoons water and bake in a 325 to 350 degree oven for 45 to 50 minutes. Cool on wire rack. (Note: The above quantity produces 1 Kolach. For a centerpiece of three loaves, triple the recipe, but double the yeast only, or you may want to bake one Kolach to serve with the Christmas Eve Supper, and bake the centerpiece from frozen bread dought (1 lb. of dough per one Kolach.) ’’НАШЕ ЖИТТЯ”, СІЧЕНЬ 1993 23
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