Traditional Orthodox Nativity Dishes and Their Recipes

[尼古拉前执事]

Asparagus w Egg and Lemon Sauce
Asparagi me Avgolemono

24 large asparagus, fresh
1 Tbsp. olive oil
juice of 1 large lemon
1 cup avgolemono sauce, hot (recipe follows)
dill, chopped, for garnish

Trim the stems and cook the asparagus in boiling salted water with the lemon juice and oil added, just until tender. Lift out gently with a slotted spoon and let drain. Pour the avgolemono sauce over the asparagus, sprinkle with the dill and serve at once.

Avgolemono Sauce

6 egg yolks
juice of 2 lemons
1 cup warm but not hot chicken or beef stock
salt and pepper to taste

Beat together the egg yolks and lemon juice and add these to the stock. Over a low flame, stirring constantly, cook until the sauce has thickened. Correct the seasoning with salt and pepper and serve hot. (Yields about 1 cup).

Bean Soup
Fassouladha

2 1/2 cups dried lima beans
1/2 cup olive oil
2 medium onions, chopped finely
2 medium carrots, chopped
1/2 cup celery, chopped
1 - 2 cloves garlic, minced
1 cup tomatoes, peeled and chopped
1 Tbsp. tomato puree
1/2 tsp. each salt, sugar and pepper
4 cups chicken stock
3 Tbsp. parsley, chopped

Place the beans in a mixing bowl and pour over 4 cups of cold water. Cover and soak overnight.

In a large saucepan heat the oil and in this saute the onion, carrots, celery and garlic until the onions are translucent. Add the tomatoes, tomato puree, salt, pepper and sugar. Cover and simmer on a medium low flame for about 10 minutes. Add the beans, stock and the water in which the beans were soaked.

Cover and continue to simmer gently for 2 hours longer. Add 1 Tbsp. of the parsley and cook until the beans are tender (about 45 minutes). Sprinkle over with the remaining parsley and serve hot.

Herbed Fried Fish
Psari Tiganito me Saltsa

1/2 cup flour
1/2 tsp. each salt and pepper
2 eggs, well beaten with 2 Tbsp. water
750 gr. sole fillets
1/4 cup each olive oil and wine vinegar
3 - 4 cloves garlic, minced
1/2 tsp. each dried rosemary, oregano and paprika
lemon wedges and parsley for garnish

In a small mixing bowl combine the flour, salt and pepper. Dip the fillets first in the egg mixture and then in the flour, coating each piece well. Repeat this process 2 - 3 times and then shake off whatever excess adheres.

In a large skillet heat the oil and in this fry the fillets, several at a time, until golden brown. Set aside to drain on paper toweling. To the oil add the garlic, rosemary, oregano and paprika and, over a low flame scrape the bottom and sides of the skillet well, until the sauce begins to bubble. Pour the sauce over the fish and serve immediately garnished with the parsley and lemon wedges.

Braised Potatoes
Patates Spiros

1/4 cup olive oil
1 cup onion, chopped
1 clove garlic, chopped
1 or 2 large cloves garlic, chopped
4 medium to large potatoes, peeled and sliced
2 Tbsp. tomato paste
1/2 tsp. each salt, pepper and oregano
several drops Tabasco sauce
about 1 cup chicken stock

In a heavy skillet heat the oil and in this saute the onion and garlic until golden-brown. Add the potato slices, tomato paste, salt, pepper, oregano, Tabasco sauce and just enough stock to cover the potatoes. Bring to a boil and then reduce the flame. Simmer, uncovered, until the potatoes are tender (about 25 minutes).

Honey Cake with Nuts
Karidopitta

225 gr. very fine sugar
1/2 cup honey
juice of 1 lemon
1 tsp. ground cinnamon
225 gr. flour, sifted
1 tsp. baking powder
225 gr. walnuts, chopped
1/4 cup butter softened
4 eggs, separated, at room temperature

In a small saucepan heat 3/4 cup of water and in this dissolve half the sugar. Bring to a boil and simmer for 5 minutes, stirring regularly. Stir in the honey, lemon juice and half of the cinnamon and simmer, stirring for 5 minutes longer. Remove from the flame and let cool for 1/2 hour.

In a mixing bowl combine the flour, baking powder, half the nuts and the remaining cinnamon.

In another bowl cream together the butter and remaining sugar until light in color. To this mixture add the egg yolks, one at a time, beating well. Beat in the walnut mixture.

In yet another bowl beat the egg whites stiff and gently fold these into the nut and flour mixture. Transfer to a well greased baking tin about 8" (20 cm) square, sprinkle the top with the remaining nuts and bake in an oven that has been preheated to 180 degrees Celsius until a wooden toothpick placed in the center comes out clean (about 50 minutes). Remove the cake from the oven and cut into square or diamond portions in the baking tin. Pour the cooled syrup over and let stand, covered, overnight. Serve at room temperature.

[尼古拉前执事]

VASILOPITA (NEW YEAR CAKE)
vasilopita

INGREDIENTS :

1 cup fresh milk
2 teaspoons yeast
4 eggs, separated
1 cup milk-butter, melted
1 ½ cup sugar
1 envelope mahlepi, crushed
Zest of 1 lemon
1 level teaspoon salt
1 kilo flour
Handful of blanched almonds

Preheat oven to 180c

• In a large tub pour half a cup of lukewarm milk and dissolve the yeast in it. Add ½ cup flour and stir to mix. Cover with a towel and let rise in a warm place for about an hour.

• While the dough is rising, beat the egg yokes with the sugar in an electric mixer or food processor and set aside. Beat the egg whites into a meringue. To the risen dough, add yoke/sugar mixture, the remainder of the milk, the meringue, butter, mahlepi and zest. Knead until all is well mixed, adding the remainder of the flour a little at a time so the dough won't be too tight. Shape the dough into several balls, place in a bowl, cover it with a towel and leave in a warm place for about 3 hours until it doubles in size.

• Knead the dough for 5 minutes more and place in a large round oiled pan (or two smaller ones) and leave covered in a warm place until it doubles in size again.

• Before placing in oven, beat the yoke of 1 egg with a teaspoon of water and brush it on the dough with a pastry brush. Then, using the blanched almonds, form the "new" date on the top of the dough. Bake for about 30/40 minutes, or until well browned.

KOURAMBIEDES (SUGAR PASTRIES)
kourampiedes, kourabiedes

INGREDIENTS:

2 kilos soft flour
1 kilo butter
300 grams powdered sugar
300 grams crushed roasted almonds
1 small glass cognac
1 teaspoon baking soda
Rosewater

Preheat oven to medium (175c).

• Whiten the butter by beating by hand for ½ hour. Add the sugar, cognac, almonds and finally the flour, mixed with the baking soda. Continue to beat until all ingredients are well mixed.

• Mold into the familiar shapes of the kourambiethes and place on a cookie sheet. Bake for 20 minutes until golden. Remove from oven and immediately sprinkle with rosewater, then roll in the powder sugar.

MELOMAKARONA (HONEY PASTRIES)
melomakarona

INGREDIENTS

2 cups oil
1 cup sugar
1 cup orange juice
1 cup fine semolina
1 kilo soft flour
1 ½ teaspoons baking soda
Lemon and Orange zest
Simple syrup: (In a pot, mix together 1 cup each of water, honey and sugar and
bring to boil while stirring constantly.)
Crushed walnuts

Preheat oven to 200c

1. Beat oil well with mixer, then add the sugar, both zests, orange juice, semolina, and then, a little at a time, the flour mixed with the baking soda.

2. Form the dough into small shapes, as the pastries will get quite big while baking. Make sure the oven is hot before baking, otherwise the pastries will flatten. Bake for about 30 minutes until pastries are firm and golden brown.

3. When completely cooled, arrange in rows in a pan and pour warm syrup over them. Sprinkle with crushed walnuts.

[尼古拉前执事]

Vasilopita with Candied Rose Petals

Vasilopita is the famous Greek New Year's Cake. It is made in honor of a beautiful act of charity by St. Basil to the poor and needy of his flock. In order to insure that the needy would have money for life's necessities, and knowing that the needy were also proud people, St. Basil had the ladies of his church bake sweet bread with coins baked into them. In this way he could give them money without demeaning them at all. It is therefore traditional to bake a coin into the Vasilopita (St. Basil's Bread). The one who receives the coin is considered to be especially blessed for the year.

Here is a special recipe for Vasilopita with edible flowers. Enjoy!

Vasilopita Cake Recipe:

1/2 cup milk
2/3 cup sugar
1 tsp. salt
3/4 cup butter, melted
1/4 cup tepid water
2 Tbs. sugar
2 packages active dry yeast
3 eggs, well-beaten
6-7 cups all-purpose flour
1 tablespoon pulverized mahlepi
1 or 2 "lucky" silver coins, washed, & wrapped in foil

Scald the milk and stir in the sugar, salt, and butter. Let the mixture sit to cool.

In a large bowl, combine the tepid water and the 2 tablespoons of sugar. Sprinkle in the yeast. Let it stand for 10-15 minutes. Stir the milk into the yeast mixture, and add the eggs. Slowly add and stir in 3 cups of flour. Beat the mixture vigorously with a wooden spoon until it is smooth. Add the mahlepi, and stir in 2-3 more cups of flour.

Turn out the dough onto a lightly floured surface and knead until smooth, about 10 minutes. Place the dough in a buttered bowl. Cover with a cloth and let it rest for at least 2 hours to rise, or until doubled in bulk.

Once the dough has risen, punch it down and knead it lightly. Form the dough into two 9-inch rounds, and insert a coin in the bottom of each of them. Place the dough in two cake pans or on a sheet pan, cover with a towel and let it rise another hour. Brush the top of the loaves with beaten eggs, and sprinkle with sesame seeds or blanched almond slivers. Bake in a preheated (190 degree Celsius) oven for about 40-45 minutes, or until golden brown.

Candied Rose Petal Recipe (for garnish):

You may crystallize plain and simple rose petals, in one color or in many. They look so beautiful when decorating your vasilopita platter.

1 cup rose petals
1 cup sugar
3/4 cup water
Confectioner's sugar

Wash rose petals gently and dry on paper towels. Trim away the ends, because they are bitter. Combine sugar and water in a saucepan and boil until it is 110 degrees C on a candy thermometer. Pour syrup into a bowl on a bed of cracked ice. When syrup begins to crystallize, hold petals with tweezers and dip. Dry petals on waxed paper and dust with confectioner' sugar.

[尼古拉前执事]

Slovak Christmas Walnut Poteca
Ingredients:

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* 1 pound butter or margarine
* 2 cups white sugar
* 12 eggs yolks
* 1 teaspoon salt
* 4 cups warm milk
* 2 (.25 ounce) packages active dry yeast
* 5 pounds all-purpose flour
* 1 (16 ounce) jar honey
* 3 1/4 cups hot milk
* 3 1/2 cups white sugar
* 12 egg whites
* 5 pounds ground walnuts

Procedure:

1. Beat butter, 2 cups sugar, and egg yolks.
2. Dissolve yeast in 4 cups of warm milk. Add salt. Combine with flour and knead until dough is no longer sticky.
3. Cut into 14 equal pieces. Place on floured wax paper and cover with tea towels, let rise while making nut filling.
4. Heat oven to 350 degrees F (175 degrees C).
5. Combine honey, 3 1/4 cups hot milk, 3 1/2 cups white sugar, egg whites and ground walnuts.
6. Roll out one piece of dough into a large rectangle about 3/4 inch thick and spread with about 1 1/4 cups filling.
7. Roll up jellyroll fashion and place on cookie sheet, seam side down.
8. Brush with an egg wash (1 egg beaten with 1 tablespoon cold water).
9. Repeat with remaining dough.You may bake 2 rolls on a sheet. Bake 35 minutes.

Poteca #2
Ingredients:

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* 1 1/2 teaspoons yeast
* 4 tablespoons milk, lukewarm
* 1 teaspoon white sugar
* 3 tablespoons all-purpose flour
* 1 cup butter
* 4 tablespoons white sugar
* 6 egg yolks
* 5 cups all-purpose flour
* 1 teaspoon salt
* 1 1/3 cups milk
* 1 cup butter, melted
* 2 (6 ounce) jars honey
* 1 to 2 cups raisins
* 1 1/2 pounds walnuts, chopped
* ground cinnamon

Procedure:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease one large baking sheet.
3. Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
4. Cream 1 cup butter with 4 tablespoons sugar.
5. Add egg yolks, one at a time.
6. Add yeast mixture and mix well.
7. Add 5 cups sifted flour, salt and 1 1/3 cup milk and beat well. Beat dough for 10 minutes or until bubbles form.
8. Cover with flour and let rise 2 hours.
9. Cut dough in half and roll out each half as thin as possible on floured board. S
10. pread each half with melted butter, honey, raisins, walnuts and douse with cinnamon.
11. Roll up like jelly roll, place on baking sheet, allow to rise and bake for one hour.

Arabic Sfoof
Ingredients:

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* 1 1/2 cups semolina
* 1/2 cup all-purpose flour
* 1 tablespoon turmeric
* 1 1/2 teaspoons baking powder
* 1 cup, plus 2 tablespoons white sugar
* 1 cup milk
* 1/2 cup vegetable oil
* 1 tablespoon pine nuts

Procedure:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 9 inch round baking pan.
3. In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
4. In a large bowl, stir milk and sugar until sugar is dissolved.
5. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
6. Pour into a prepared 9 inch round pan.
7. Sprinkle top with pine nuts.
8. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.

Koulourakia (Greek Holiday Cookies)
Ingredients:

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* 1/2 cup butter, softened
* 1/2 cup white sugar
* 3 egg yolks
* 1/4 cup half and half
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 3 tablespoons sesame seeds

Procedure:

1. Preheat oven to 350 degrees F (180 degrees C).
2. In large bowl of an electric mixer, beat butter and sugar until creamy.
3. Beat in 2 of the egg yolks, one at a time.
4. Mix in 3 tablespoons of the half and half.
5. In another bowl, stir together flour, baking powder, and salt; gradually add to butter mix and blend.
6. To shape cookies, pinch of 1 inch balls of dough and roll each into a 7 inch strand.
7. Bring ends together and twist, to form a twirled look to each one.
8. Beat remaining egg yolk with remaining half and half and brush lightly over cookies and sprinkle with sesame seeds.
9. Bake for about 15 minutes or until golden. (tested: very good)

Koulouria (Greek Holiday Cookies)
Ingredients:

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* 1/2 lb butter
* 1 1/2 c sugar
* 1 tbs vanilla
* 6 eggs
* 6 ts baking powder
* 6 c flour
* 1 egg yolk for glaze
* 1/3 c sesame seeds

Procedure:

1. Cream butter with sugar in an electric mixer, adding sugar slowly.
2. Beat 20 minutes or until the consistency of whipped cream.
3. Add vanilla, then eggs one at a time. Beat well after each addition.
4. Take from mixer. With a wooden spoon or rubber spatula, fold in 4 cups of flour sifted together with baking powder.
5. Knead in remaining flour, 1/2 cup at a time, until a soft non-sticky dough is achieved. If large eggs are used, a little more flour may be needed.
6. Pinch off dough the size of a walnut and roll pencil thin, fold in half side by side and twist.
7. Brush with beaten egg yolk and press sesame seeds on each piece.
8. Place on cookie sheets and bake at 350 degrees for 30 minutes or until golden brown. Makes 50 to 60 cookies (Source: Karen Brewer) (tested: very popular, especially with coffee)

Kourabiedes (Greek Holiday Cookies)
Ingredients:

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* 2 cups sifted all-purpose flour
* 1/2 teaspoon baking powder
* 1 cup butter or margarine
* 1/4 cup confectioners' sugar
* 1 egg yolk
* 2 tablespoons brandy
* 1/2 teaspoon vanilla extract
* 1/2 cup finely chopped blanched almonds
* 36 whole cloves
* confectioners' sugar

Procedure:

1. Sift flour with baking powder. Set aside.
2. Cream butter and gradually add sugar and beat until fluffy.
3. Add egg yolk, brandy and vanilla. Beat again until very light.
4. Stir in almonds.
5. Blend in flour mixture, mix to form a soft, smooth dough.
6. Chill 30 minutes or until it can be handled easily.
7. Preheat oven to 325 degrees F (170 degrees C).
8. Shape level tablespoonfuls of dough into crescent-shapes. Place 1 inch apart on ungreased cookie sheet.
9. Insert whole clove into center of each.
10. Bake for 25-30 minutes or until light...do not brown.
11. Cool on rack. Dust generously with confectioners' sugar. (tested: very good, like a spiced butter cookie)

Smyrnian Cookies
Ingredients:

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*  2 cups butter
* 1 1/2 cups white sugar
* 4 egg yolks
* 1/2 cup milk or orange juice
* 8 cups sifted all-purpose flour
* 2 teaspoons baking powder
* 1 tablespoon grated orange rind
* 1 egg

Procedure:

1. Sift together flour and baking powder and set aside.
2. In large bowl, cream together butter and sugar.
3. Add 4 egg yolks one at a time, beating well after each one.
4. Add milk and flour. Work with the hands until dough is smooth.
5. Add grated orange rind.
6. Dough should be stiff so add additional flour if needed.
7. Break off small portions of dough and roll out into pencil-size strips about 11 inches long.
8. Fold each strip into thirds, sideways, and press lightly together at ends.
9. Place cookies on ungreased baking sheet.
10. Brush tops with beaten egg.
11. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes. (Tip: I added 1 tbs of orange extract to strengthen the orange flavor.)

Melomacarona (Greek Christmas Cookies)
Ingredients:

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* 2 cups olive oil
* 3/4 cup sugar
* 3/4 cup orange juice
* 1/4 cup brandy
* 7-8 cups sifted flour
* 2 teaspoons baking powder
* 1 teaspoons soda

For the Syrup

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* 2 cups honey
* 2 cups sugar
* 2 cups water
* 1 tbs grated orange rind (optional)

For the Topping

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* 1 cup chopped walnuts
* 1 tbs cinnamon

Procedure:

1. Beat together first 4 ingredients.
2. Sift flour, baking powder and soda together, several times to make sure they're mixed well.
3. Add the sifted dry ingredients to the oil mixture and knead gently until even texture is acheived.
4. Pinch off small portions of dough the size of an egg and form into little patties. Roll them to make oblong rolls.
5. Place on ungreased baking sheet and bake in moderate oven for 30 minutes.
6. Boil honey, sugar and water for 5 minutes.
7. Pour syrup over melomacarona.
8. Allow to soak for 15 minutes, take them out of the syrup and place on large plate.
9. Sprinkle with chopped walnuts and cinnamon. (tested: very, very good)

Melomacarona #2
Ingredients:

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* 1 1/4 cups light olive oil
* 1/3 cup sugar
* 1 cup fresh orange juice
* 3-4 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1/2 cup brandy
* 1 1/2 cups fine semolina

Syrup

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* 1 cup sugar
* 1 cup honey
* 2 cups water
* 1 large piece of orange peel
* 1 large piece of lemon peel
* 1 cup coarsely ground walnuts
* 2 teaspoons finely ground cloves

Procedure:

1. Using an electric mixer, beat the olive oil with the sugar.
2. Add the orange juice.
3. In a separate bowl, mix 2 cups flour with the baking powder, and add to the oil and orange mixture.
4. Beat with the electric mixer adding the brandy, semolina, orange and lemon peel, cloves, and cinnamon.
5. Turn the mixture out onto a floured surface and start kneading, adding more flour, to obtain a soft and elastic dough.
6. Let stand for 20 to 30 minutes, covered with plastic wrap. Preheat the oven to 350 F.
7. Take tablespoonfuls of dough and shape into oval cookies about 2 1/2 inches long. Press them on the top with the back of a fork to mark them with horizontal lines.
8. Place on an oiled cookie sheet and bake for about 25 minutes.
9. Let cool on a rack overnight.
10. The next day make the honey syrup. In a saucepan, mix the sugar, honey, and water and bring to a boil. Add the orange and lemon peels and simmer for 10 minutes.
11. Remove from the heat. Place 2 or 3 cookies on a large slotted spoon and dip them in the syrup. Don't let them soak in it; they should absorb only a little syrup, and remain crunchy.
12. Place layers of honey-dipped Melomakarona on a serving dish.
13. Mix the walnuts with the ground cloves, and sprinkle over the cookies. Let cool completely before serving. They keep well for about 10 days.

St. Nicholas Cake (Russian)
Ingredients:

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* 4 oz butter
* 4 large eggs
* 14 oz honey
* 14 oz unbleached all-purpose flour
* 3 cups unbleached all-purpose flour
* 1/2 tsp powdered ginger
* 1/2 tsp nutmeg
* 1/2 tsp powered cloves
* 1 tsp cinnamon
* 2 tsp baking powder

Procedure:

1. Cream the butter and separate the eggs.
2. Add the room temperature yolks, one at a time, to the butter and beat well.
3. Mix in the honey.
4. Sift the flour, baking powder, and spices twice and add to the butter mixture.
5. Whip the egg whites until stiff.
6. Fold a little of the egg whites into the batter, then add the rest of them, folding them gently into the batter.
7. Pour the batter into a guttered and floured loaf pan.
8. Bake in a preheated 350 Degrees F. oven until firm on top and a toothpick inserted in the center comes out clean, about 1 hour.
9. Cool, in the pan, for 10 minutes, then remove and finish cooling on a wire rack.

Vasilopita (Greek New Year Cake)
Ingredients:

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* 1 cup butter or margarine, softened
* 1 3/4 cups + 1 tablespoon white sugar
* 5 eggs
* 2 tablespoons water
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 cup slivered almonds
* 2 tablespoons sesame seeds

Procedure:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, blend together the butter or margarine and the sugar.
3. Separate 3 of the eggs; add the yolks and the 2 remaining whole eggs to the butter mixture.
4. Stir in the vanilla and water.
5. In another bowl, sift together the baking powder and flour.
6. Add these dry ingredients to the creamed mixture.
7. Whip the egg whites until they are foamy. Add 1 tablespoon sugar. Continue to whip the whites until they are stiff, but not dry.
8. Pour the batter into a greased 10 x 4 inch tube pan.
9. Wrap a large coin in foil, and place the coin in the batter.
10. Press the coin down; it should be completely hidden.
11. Sprinkle the nuts and seeds on top of the batter.
12. Bake the cake for about 70 minutes, or until done. Cool on a wire rack. (Note: tested recipe...proved popular)

Another Vasilopita (Greek New Year Cake)
Ingredients:

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* 2 packages dry yeast
* 3/4 cup warm milk
* 5 cups flour
* 4 eggs
* 1 teaspoon salt
* 3/4 cup sugar
* grated lemon rind
* 1/2 cup melted butter
* 1 egg (to brush top)
* 1 1/2 tsp crushed/powdered mastika (optional)
* sesame seeds

Procedure:

1. Dissolve yeast in warm milk.
2. Add 2 cups of the flour, and beat batter until smooth.
3. Cover and set in a warm place for about an hour.
4. Beat eggs, salt, sugar and lemon rind (and mastika).
5. Stir mixture into batter; add remaining flour and knead, adding gradually the melted butter, until smooth and elastic.
6. Cover with a cloth and let it rise in a warm place until it has doubled its size - about 2 hours.
7. Knead dough and put in a buttered deep round baking dish, about 12 inches in diameter.
8. Cover and leave in a warm place until almost doubled.
9. Brush with lightly beaten egg and sprinkle with sesame seeds, or garnish with blanched halved almonds.
10. Bake in a moderate oven for about 45 minutes.
11. When cold, make a small cut underneath with a knife and insert the gold or silver coin.(tested: it takes extra time to rise, so figure 3+ hours for first rising)

Anoushabour
Ingredients:

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* 1 cup pearl barley
* Cold water
* 1 whole piece of cinnamon bark
* 1 cup granulated sugar

At table:

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* Ground cinnamon
* Blanched almonds
* Blanched hazelnuts
* Chopped walnuts
* Sultanas (white raisins)
* Rose water (optional)

Procedure:

1. Wash barley well, place in a bowl and cover with 4 cups cold water.
2. Soak overnight.
3. Next day put barley, soaking water and cinnamon bark into a heavy pan and bring to the boil.
4. Boil gently, uncovered, until barley is very soft and porridge-like in consistency -- about 2 hours.
5. Remove cinnamon bark.
6. Stir in sugar and cook for further 10 minutes. Turn into individual bowls and sprinkle with ground cinnamon.
7. Decorate with nuts and sultanas. Serve warm or chilled with additional nuts and sultanas, and rose water for adding to individual taste if desired.

Kutia (Polish Christmas Pudding)
Ingredients:

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* 1 c cracked wheat or bulgur
* 2 c hot water
* 1/2 c poppy seeds
* 1 c honey
* 2 c water
* 1 tsp salt
* 5 ml vodka or brandy

Procedure:

1. Soak wheat in 2 cups of hot water for 30 minutes.
2. Bring to a boil and cook covered until tender.
3. Mix in poppy seed.
4. Cook honey with remaining 2 cups of water for 20 minutes.
5. Cool and serve with wheat and poppy seed mixture. For added enjoyment a liberal amount of festive spirits (vodka or brandy) may be added.

Kutia #2 (Polish Christmas Pudding)
Ingredients:

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* 200 g wheat grain
* 200 g poppy seeds
* 200 ml honey
* 100 g walnuts, chopped
* 100 g almonds, chopped
* 50 g currants
* 4 figs
* 4 dates
* 1/2 vanilla pod
* 1 tsp grated lemon peel
* 70 ml rum
* 2 tbs cream
* 10 whole almonds

Procedure:

1. Wash the wheat grain, leave to soak in cold water for 6 hours.
2. Drain, then pour 2 l of boiling water over the wheat, cover and cook over a low heat for 3 hours. The grains should be soft but not mushy.
3. Strain the cooked wheat and leave to cool.
4. Wash the poppy-seeds thoroughly in cold water, scald with boiling water and drain.
5. Pour boiling water over them, bring to a boil, remove from the heat and leave to stand in a warm place for 3 hours.
6. Drain and mince.
7. Soak the currants in rum or cognac.
8. Cut the figs and dates into thin strips.
9. Crush vanilla pod in a mortar.
10. Pour the poppy-seeds into a mixing bowl, add cream, honey, vanilla and lemon peel.
11. Grind for 15 minutes, then add the wheat, crushed walnuts and almonds, currants, figs and dates.
12. Mix well and transfer to a glass bowl.
13. Decorate with whole almonds and chill.

Slavic Medianyk (Christmas Cake)
Ingredients:

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* 4 oz butter
* 4 lg eggs
* 14 oz honey
* 14 oz unbleached flour (3 cups)
* 1/2 tsp ginger
* 1/2 tsp nutmeg
* 1/2 tsp cloves
* 1 tbs cinnamon
* 2 tsp baking powder

Procedure:

1. Cream the butter and separate the eggs.
2. Add the room temperature yolks, one at a time, to the butter and beat well.
3. Mix in the honey.
4. Sift the flour, baking powder, and spices twice and add to the butter mixture.
5. Whip the egg whites until stiff. Fold a little of the egg whites into the batter, then add the rest of them, folding them gently into the batter.
6. Pour the batter into a guttered and floured loaf pan.
7. Bake in a preheated 350 Degrees F. oven until firm on top and a toothpick inserted in the center comes out clean, about 1 hour.
8. Cool, in the pan, for 10 minutes, then remove and finish cooling on a wire rack.