Bigos - Hunter's Stew

After preparing the large Christmas Eve dinner, the lady of the house (and her staff if she was fortunate to have them) needed to relax. Bigos was prepared to be served on the following days as it only needed reheating. There are many variations as there are homes, but the following is the basic recipe, the ingredients listed provide 8 servings, adjust as needed.

Basic ingredients
• Pickled cabbage sauerkraut - 2 lbs (1kg)
• Fresh white cabbage - 2 lbs (1kg)
• pre-cooked or smoked pork and/or ham - 1 lb (0.5kg)
• Polish sausage kielbasa - 1 lb (0.5kg)
• Dried mushrooms - 2 oz. (50g) - (optional)
• Prunes, seedless - 8
• Onion - 1
• Garlic, shredded - 1 tablespoon
• bacon - ½ lb (250g)
• flour - 1 tablespoon
• peppercorns - 2 tablespoons, allspice - 1 tablespoon, bayleaf - 2,

Prepare at least three days before needed, as follows: 

Rinse sauerkraut with cold water; drain well. 

Cut pre-cooked pork and ham from bone (including fat). Cut it and sausage into bite-size pieces (about ½ inch cubes). 

Shred fresh cabbage, slice onion into small pieces, cut prunes into small pieces. 

In a heavy pot (preferably cast-iron or cast aluminum) place fresh cabbage, add water as needed and 2 teaspoons salt, bring to a boil, then cook uncovered over medium heat for about 1 hour, or until cabbage is tender. 

Combine sauerkraut, ham, pork, bay leaves, mushrooms, prunes, peppercorns, allspice with the fresh cabbage. Stir well 

Sauté bacon until crisp, drain off excess fat and add to mix. Stir thoroughly. 

Cook, uncovered for 15 minutes on medium heat, then cover and simmer over low heat for at least one hour. 

Remove and discard bay leaves. Set aside in cool place 

The following day, add 2 oz. vodka or ½ glass dark red wine. Stir, taste, add seasoning as needed. Then cover and cook over slow heat for at least an hour. 

Repeat following day and before serving.

Serve with fresh boiled potatoes or dark rye bread. Serve beer, ice-cold vodka or red wine. 

Whatever is left over can be reheated and served on some later day. Reheat at least every other day.

Piernik - Honey Cake

Pour into saucepan:

• 1 cup (240ml) honey
• 1 cup strong coffee
• 1 cup canola or vegetable oil
• 1 teaspoon (5ml) ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg

Mix together and bring to a boil. Then set aside and allow to cool down to a warm temperature.
In a mixing bowl, beat 3 large eggs with 1 cup (240ml) of brown sugar and 3 teaspoons (15ml) of baking powder.
Slowly add the warm liquid to the beaten eggs, mixing at slow speed.
Add 4 cups (950ml) of plain white flour (NOT self-raising), and mix thoroughly.
Pour the final mixture into the loaf pans and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.
Remove pans from oven and allow to cool for 15 minutes.
Cut each loaf into 3 layers, spread jam (strawberry, raspberry or apricot) and then reassemble.
Prepare chocolate frosting as follows:
Place into saucepan

• 2½oz (70g) semi-sweet chocolate
• 3oz (80g) sweet (unsalted) butter
• 1/3 cup (80ml) water
• ½ teaspoon (2.5ml) vanilla extract
• 1 cup (240ml) white granulatd sugar

Stir the chocolate, butter, vanilla and water together, gradually adding sugar. Bring it slowly to a boil, stirring constantly. Let it boil for 5 minutes.
Let it cool until it becomes a thick mass, easily spreadable with a knife.
Place cakes with flat side down and spread chocolate frosting evenly on top and sides.
Cool completely in refrigerator, until the frosting is hard.
Wrap in aluminum foil, then in plastic. May be stored in refrigerator, or cold place for four weeks before serving.

Grandma's Butter Bowtie Cookies

Prepare ingredients:

• 1 pound (450g.)sweet (unsalted) butter,
• 1 cup (240ml) sugar,
• 4 hard-boiled egg yolks, finely crumbled,
• 4 ½ cups (1050ml) white flour,
• 1 ½ teaspoons (7ml) vanilla extract.

Thoroughly mix the butter, sugar, egg-yolks and vanilla extract, then slowly mix in the flour and knead. If the mixture appears to be too liquid, add a little flour. 

Place the kneaded ball into the refrigerator for at least 2 hours.

Roll out the mixture on a board until about ¼ inch thick (about 7mm) - this is the thickness of a standard pencil. 

Cut strips about ¼inch wide (12mm) and 6 inches (150mm) long, and twist into a figure-eight, like a pretzel. 

Break an egg, and smear the bow-ties. Sprinkle with colored sugar. (Alternatively, you may sprinkle with poppy seed instead). 

Place on baking tray and insert into oven preheated to 400°F (200C) for 20 to 25 minutes. 

Watch carefully towards the end as the cookies burn very easily.

CHRISTMAS FOOD - TOP TIPS

• When you get home from food shopping always put your chilled and frozen food in the fridge or freezer as soon as possible.
• Get a fridge thermometer and regularly check it to ensure that it is working at or below 5 degrees centigrade.
• Keep the kitchen and equipment clean, always wash work tops, utensils and equipment between preparing raw and cooked foods.
• Always wash hands before preparing food, after going to the toilet and after handling pets.
• Ensure that raw and cooked foods (ready to eat foods) are stored separately so that the raw foods do not contact or cannot drip onto cooked foods (store raw meat and fish at the bottom of the fridge).
• Check 'Use by' dates and do not use foods after the recommended period.
• If you are cooking a frozen turkey, chicken or other item that should be defrosted first, ensure that it is thoroughly defrosted.  Food should be defrosted in the fridge or if not possible an alternative clean, cool location.  Check packaging for guidance on how long you should allow.
• Cook food thoroughly, by following the instructions on the pack.  If you are cooking meat or poultry, cook it until the juices run clear and the meat is not pink.
• Keep hot food hot and cold food cold, do not leave it standing around at room temperature.

Food safety at Christmas

Christmas is a time to get together with your family but it can also be a danger time for possible food poisoning.

Parliamentary Secretary for Health, Trish Worth, today launched some useful tips prepared by the Food Safety Information Council on how to avoid food poisoning over the Christmas period.

“Christmas can be a time of higher risk for food poisoning because the weather is hot, the fridge is overloaded and we’re cooking for more people than we’re used to. It all makes for perfect conditions for food poisoning bugs to multiply in our food and to make us sick,” Ms Worth said.

“However, following a few simple rules and using your common sense will help to ensure you enjoy the festive feast this year.

“Plan to leave enough time to defrost the turkey safely. A whole turkey is very big so it can be defrosted either in the fridge or on the benchtop. The important thing is to make sure that it’s fully defrosted before it’s cooked.

“Better still, ask your butcher or poultry supplier to defrost it for you in their cool room then bring it home and refrigerate it immediately.

“Storing the turkey, chicken or other meat in the fridge correctly also needs thought as it is big and will be competing for space with the drinks, desserts and all the other Christmas goodies. If it is going into the fridge before it’s cooked, it needs to be placed near the bottom of the fridge so that its juices can’t drip on to the ready to eat food such as salads, or placed into a leak proof container.”

Ms Worth said a Christmas ham would keep several weeks with proper handling. Once opened, remove it from its plastic wrap, cover with a clean cloth so it doesn't dry out, and follow any instructions on the packaging.

“Only slice as much as you will eat at the one sitting as the meat will keep longer unsliced. It should be stored in the fridge above and well away from any raw meat.

“Seafood should always be purchased from a reputable source, transported home in a cooler and quickly placed in the fridge,” Ms Worth said.

“And of course, make sure your hands and kitchen utensils are really clean and dry before you start preparing the meal.

“Taking these simple precautions can go a long way towards ensuring that your family and friends enjoy safe food at your home this Christmas.”

Christmas Food Facts

• A traditional Christmas dinner in early England was the head of a pig prepared with mustard.
• An old wives’ tale says that bread baked on Christmas Eve will never go mouldy.
• At Christmas, Ukrainians prepare a traditional twelve-course meal. A family’s youngest child watches through the window for the evening star to appear, a signal that the feast can begin.
• At lavish Christmas feasts in the Middle Ages, swans and peacocks were sometimes served “endored.” This meant the flesh was painted with saffron dissolved in melted butter. In addition to their painted flesh, endored birds were served wrapped in their own skin and feathers, which had been removed and set aside prior to roasting.
• In Britain, eating mince pies at Christmas dates back to the 16th century. It is still believed that to eat a mince pie on each of the Twelve Days of Christmas will bring 12 happy months in the year to follow.
• In Victorian England, turkeys were popular for Christmas dinners. Some of the birds were raised in Norfolk, and taken to market in London. To get them to London, the turkeys were supplied with boots made of sacking or leather. The turkeys were walked to market. The boots protected their feet from the frozen mud of the road. Boots were not used for geese: instead, their feet were protected with a covering of tar.
• It is estimated that approximately 400,000 people become sick each year from eating tainted Christmas leftovers.
• It was the custom to eat goose at Christmas until Henry VIII decided to tuck into a turkey. 93% of the population in the UK will eat turkey on Christmas Day; this means 11million turkeys being cooked!
• Mince pies – You should eat mince pies in silence, and make a wish with each one.
• The Christmas turkey first appeared on English tables in the 16th century, but didn’t immediately replace the traditional fare of goose, beef or boar’s head in the rich households.

Christmas Food Fayre at Port Sunlight

Take a turn around the snow-dusted Village and make your way into Port Sunlight’s very own winter wonderland this December 3rd & 4th at Hulme Hall. The yuletide delights on offer at Port Sunlight Christmas Food Fayre would set even Rudolf’s tail wagging and you can stock up your Santa sack for those who have been naughty and nice all throughout the weekend.

Housed within historic Hulme Hall and its surrounding grounds, the Fayre will capture the Christmas cheer in even the most decided of Scrooges. Featuring everything from over 100 local producer and homeware stalls to fill those Christmas stockings to chef demonstrations that will see you roasting chestnuts to perfection and festive fairground rides for the little elves. The mulled wine bar will certainly help to get you into the festive spirit while you relax by our glowing tree and sing carols along with the brass bands and the variety of live acts we have on offer.

Whether it’s gift hunting you’re after, a chance to relax and enjoy good food and drink or a fun day out with the whole family, Port Sunlight Christmas Food Fayre has everything you need for the perfect Christmas day in 2011.