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.