Brantford Polish Hall - Blog

October 22, 2008

PIKE IN HORSERADISH SAUCE (Szczupak w Sosie Chrzanowym)

Filed under: Fish — Tags: , , — Maya @ 5:39 pm

Ingredients:
2 - 3 lb northern pike, clean and sliced
salt and lemon juice to taste
5 - 6 cups vegetable stock
2 tablespoons white vine vinegar
2 heaping tablespoons flour
2 heaping tablespoons butter
1/3 cup prepared horseradish
1/2 cup sour cream
salt, pepper and lemon juice to taste
pinch of sugar

Preparation: Clean 2 - 3 lb northern pike and slice it into 1-1/2-inch steaks. Sprinkle with salt and lemon juice and refrigerate overnight or at least 2 hours. Place fish in heavy skillet, drench with 4 cups vegetable stock to cover, add 2 tablespoons vinegar and cook covered until fish is done and flakes readily warm oven. Gently transfer fish to platter and keep in warm oven. In saucepan lightly brown 2 heaping tablespoons flour in 2 heaping tablespoons butter, gradually add 1 cup or more stock, stirring until smooth. Stir in 1/3 cup prepared horseradish and 1/2 cup sour cream. Simmer, stirring constantly until thick and bubbly. If too thick, dilute with a little more stock. Season to taste with salt, pepper, lemon juice and pinch of sugar. Drench pike with sauce and serve at once with cooked rice or mashed potatoes. Garnish with cooked vegetables of your choice.

Traditional Polish Christmas Food

Filed under: Polish Recipes — Tags: , , , , , — Maya @ 5:18 pm

The traditional Polish Christmas Eve Supper consists of twelve dishes representing the twelve months of the year. No meat is served during the supper, only fish, usually herring, carp or pike. Other traditional dishes appearing on the table include red borscht, mushroom or fish soup, sauerkraut with wild mushrooms or peas, dried fruit compote and kutia, a dessert especially popular in eastern Poland. Boiled or fried pierogis, Polish dumplings with a wide variety of fillings, are among the most popular Polish dishes. For the Christmas Eve supper, pierogis are usually made with sauerkraut and mushrooms.

Polish Recipes Collection

Filed under: Polish Recipes — Tags: , , , — Maya @ 10:43 am

We are currently in the process of collecting the Polish Recipes and would appreciate your help. In addition to the traditional recipes, you could also send food related articles and information related to the cultural significance of Polish food or describe traditional holiday ceremonies.

Thanks.

Kutia - Polish Traditional Appetizer

Filed under: Appetizers, Polish Recipes — Tags: , , , , , — Maya @ 10:38 am

Ingredients:
2 cups wheat
3 qt water
1 cup poppy seeds
2/3 cup sugar
1/3 cup honey (dissolved in 3/4 cup of hot water)
1/2 cup walnuts, chopped
1 apple, cut into 1/4 inch squares

Preparations:
Dry wheat in 250 degree oven for one hour, stir occasionaly. Wash, soak in cold water overnight. Next morning, bring wheat to boiling point, simmer for 3 - 4 hours, until kernels burst open.
Scald poppy seed, simmer for 3 - 5 minutes. Drain, grind twice using the finest blade of food chopper. Set aside. Combine honey and sugar in hot water. Set aside. After all ingredients have cooled, combine in one bowl and add the chopped apples (if desired). This dish is to be served cold and will not keep well at room temperature. Store in fridge until ready to serve. If you like, you can add raisins and oranges too.

Makes 6 servings.

Note: Kutia is the ritual first dish of the 12 course Christmas Eve Supper. The wheat represents the staff of life, the honey represents the Spirit of Christ

Polish Fish Chowder (Zupa Rybna)

Filed under: Polish Recipes, Soups — Tags: , , , , , — Maya @ 10:08 am

Ingredients:
1 lb small panfish (perch, bluegills, chubs, crappies, bullheads)*
6-8 cups water
1 tablespoon salt
2 large carrots, sliced
1 stalk celery, diced
1 small parsley root, sliced
2 medium size onions, quartered
2 large potatoes, peeled and diced
1 bay leaf,
6 peppercorns
2 grains allspice
3/4 cup sour cream
2 tablespoons flour
Salt and pepper to taste
2 - 3 gratings nutmeg
1 tablespoon of fresh or frozen dill, finely chopped

* Instead of using 1 lb panfish, you can use 1 or 2 fish heads and trimmings (backbone, fins, tail) or a large fish (carp, pike, walleye, whitefish, etc.).

Preparation:
Remove and discard eyes and gills. Rinse well and place in pot, add 6-8 cups water and 1 tablespoon salt and cook 1 hr. Drain. If using panfish, force them through a sieve into stock. If using large fish, discard fins, remove all meat from backbones and heads and return to stock. To stock add 2 sliced carrots, 1 stalk celery diced, 1 small sliced parsley root, 2 quartered onions, and 2 peeled diced potatoes, 1 bay leaf, 6 peppercorns and 2 grains allspice and cook until vegetables are tender. Remove soup from flame. Fork-blend 3/4 cup sour cream with 2 tablespoons flour and 1 tablespoon vinegar and gradually stir into soup. Simmer several minutes longer. Salt and pepper to taste and add 2 - 3 gratings nutmeg. Garnish with a heaping tablespoon of fresh or frozen finely chopped dill.

Enjoy!

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