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Mon Dec 24, 2018, 12:26 PM

Any special family Christmas recipes you'd like to share? Here's mine...

It's a Polish soup served on Christmas Eve. It's supposed to be vegetarian (So you can receive communion at midnight mass), but I add Kielbasa sometimes. My dad called it Kapushniak, but I'm not sure what it's really called.

I make pea soup the day before. The next morning I add sauerkraut, and reconstituted dried mushrooms (preferably from Poland) and slowly cook it all day. My dad made it when we were growing up but I've takin over the duties for the last dozen years or so. He passed away this year, so making it is a bit of a melancholy experience. Here's to you Pa!

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Reply Any special family Christmas recipes you'd like to share? Here's mine... (Original post)
bif Dec 2018 OP
dhol82 Dec 2018 #1
bif Dec 2018 #2
dhol82 Dec 2018 #3
bif Dec 2018 #5
dhol82 Dec 2018 #6
irisblue Dec 2018 #4
Mars and Minerva Dec 2018 #7
bif Dec 2018 #8
sprinkleeninow Dec 2018 #11
dhol82 Dec 2018 #12
2naSalit Dec 2018 #9
sprinkleeninow Dec 2018 #10

Response to bif (Original post)

Mon Dec 24, 2018, 12:33 PM

1. Well considering that kapusta is the word for sauerkraut it makes sense.

Do you rinse your kraut prior to putting it in the soup or are you looking for that sour taste?

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Response to dhol82 (Reply #1)

Mon Dec 24, 2018, 12:35 PM

2. I do rinse it, because it's less salty that way

Although my dad used to add anchovies, which I skip.

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Response to bif (Reply #2)

Mon Dec 24, 2018, 12:40 PM

3. I have an old Ukrainian recipe for roast goose

The stuffing is sauerkraut that is rinsed clear and then sautéed with onion and garlic until caramelized.
Really yummy.
I sometimes just make it as a side dish.

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Response to dhol82 (Reply #3)

Mon Dec 24, 2018, 12:47 PM

5. Wow. That sounds incredible!

I'll definitely have to try that. Maybe for New Year's Eve. And it sounds so simple to make. Thanks for sharing!

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Response to bif (Reply #5)

Mon Dec 24, 2018, 12:49 PM

6. My pleasure.

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Response to bif (Original post)

Mon Dec 24, 2018, 12:44 PM

4. Bifs dad 🕯️

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Response to bif (Original post)

Mon Dec 24, 2018, 12:49 PM

7. My favorite Christmas Breakfast recipe is Italian Eggnog French Toast

You take the left over eggnog from the Christmas Eve party, add a few eggs and a pinch of salt and beat well.

Slice the Panettone that your Aunt Marina always brings for the holiday and dip the thick slices in the eggnog mixture until well soaked.

Lay the slices on a buttered baking sheet, sprinkle with cinnamon sugar and chopped pecans and bake in a pre-heated 425 degree oven until the edges brown.

Brush with butter and serve!

p.s. our eggnog is made with cream, cognac, whipped egg whites and spices.

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Response to Mars and Minerva (Reply #7)

Mon Dec 24, 2018, 01:00 PM

8. Sounds great. Eggnog would be great in pancake batter too!

The idea just came to me.

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Response to Mars and Minerva (Reply #7)

Mon Dec 24, 2018, 06:12 PM

11. We adore Panettone! Have some in the cupboard ready for tomorrow.

Always make sure to buy some for Christmas and Pascha/[Pasqua]/Easter.

🎄🎇

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Response to Mars and Minerva (Reply #7)

Mon Dec 24, 2018, 08:42 PM

12. That sounds really good.

Worth making.

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Response to bif (Original post)

Mon Dec 24, 2018, 01:10 PM

9. We used to make rolled date candies

that were set out with the other little sugary delights on a side table that everyone picked at all day. These are what I consider to be "Sugar Plums".

They are also great, easy "somethings" to bring to a gathering where munchies will be served.

whole, dried Majool dates, pitted
plain cream cheese (optional but best if included)
walnut halves
some kind of crystallized, granular sweetener (optional)

Slice the dates along one side to open them up (pre-pitted dates are tubular), stuff with a dab - up to 1/2 tsp. or so - of cream cheese, press about 1/4 of a walnut's meat into the cream cheese and press the sides of the date in to secure it all but leave some cream cheese exposed to make it look a little lacy and to hold some of the sugary granules.

Optional: roll the stuffed date in crystallized sweetener as a finishing glaze.

Caution: high in calories, try not to eat more than a few.

These are my favorite but I live alone so I normally make them as a nice something when going to a party or something, I'd eat too many otherwise. I usually make them in a variety of ways (using a mix of the optionals) so everyone can have the kind they like, looks pretty on a tray that way too.

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Response to bif (Original post)

Mon Dec 24, 2018, 06:07 PM

10. I'm Slavic descent. My auntie and family were of Polish heritage.

She would have Christmas Vilija/Vigil on the 24th and it would be meatless, yes. We also broke 'platen', the Eucharistic wafer. Kapusta with barley in 'zaprashka'. My baba made hers with Navy Beans, 'zaprashka'/browned roux.
Also mushroom soup with imported mushrooms, of course. Earthy. Bobalki with stewed prunes, sauerkraut or poppyseed and honey. They made twelve dishes to represent the Twelve Apostles.

I have very fond memories of days past. Different now with them all reposed.

God's choicest blessing come to you and yours on the Nativity of Christ!

💓

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