Christmas Recipe Collection #1

Christmas Panettone
Categories: Bread, Italian, Ethnic, Abm, Holiday, Fruit
Yield: 1 Loaf

3/4 c  Water
1/2 ts Extract, vanilla; optional
2 ea Eggs
3 tb Butter
1/3 c  Sugar
1 ts Anise seeds
1/2 tb Salt
3 c  Flour
1/2 tb Yeast
1/4 c  Raisins
1/4 c  Walnuts chopped
1/4 c  Candied fruit
1/4 c Dates chopped
2 tb Flour

Set breadmaker to medium-dark loaf then cook away.

ORIGIN:
Lilly Pollano, Tampa-FL, circa 1993


Kutya Wygilyna - Christmas Eve Kutia
Categories: Grain, Ukrainian, Rus, Russian, Ethnic, Holiday
Yield: 6 Servings

1 c  Cracked wheat or bulgur
4 c  Waterhot
1/2 c  Poppy seeds
1 c  Honey
1 ts Salt
1/3 c  Festive spirits (vodka)

Soak wheat in 2 cups of hot water for 45-mins.
Bring to a boil then cook covered until tender.
Mix in poppy seeds.
Cook honey with water for 30 mins.
Cool & serve with wheat & poppy seed mixture.
A liberal amount of vodka is added.

*NOTE:
In Ukraine this is usually vodka but it can be a fruit brandy such as cherry or peach or plum.

ORIGIN:
Leysa Volnikova, Slavutych-Ukraine, circa 1996


Ukraina Kutia - Ukrainian Christmas Kutia
Categories: Appetizer, Ukrainian, Holiday, Dessert, Ethnic
Yield: 6 Servings

2 c  Wheat kernels
3 qt Water
1 c  Poppy seeds
1/2 c  Chopped walnuts
1 ea Apple peeled cubed 1/4"
1/3 c  Honey
1/3 c  Raisins
1 c  Brown sugar

Dry wheat in 250 deg-F oven for 1 hr. while stirrring occasionaly.
Rinse, soak overnight in cold water.
Disolve honey in 3/4 cup very hot water.
Bring wheat to a boil.
Simmer for 3-4 hrs. until wheat kernels burst.
Simmer poppy seeds for 3-5 min. then drain, grind in mortar with pestle & set aside.
After ingredients are cool, combine in a bowl.
Add chopped apples.
Serve chilled as this does not keep well at room temp.
Store in refirgerator for up to 2 days if needed.

ORIGIN:
Dr. Ludmila Blizniuk, Kherson-Ukraine, circa 1996


Texas Cranberry-Jalapeno Relish
Categories: Relish, Holiday
Yield: 4 Servings

12 oz Fresh or frozen cranberries
1 ea Whole lime
3/4 c  Granulated sugar
1 ea Jalapeno pepper seeded & minced
1/4 c  Chopped fresh cilantro

Place cranberries in food processor then process until coarsely chopped.
Transfer to a bowl.

Cut lime with peel into small chunks.
Process until finely diced.
Add to cranberries along with sugar & jalapeno.
Mix in cilantro.
Refrigerate relish for 4-6 hrs. to allow flavors to blend.
Serve chilled as a relish to accompany roast turkey.

ORIGIN:
Pauline Rose, El Paso-TX, circa 1995


Mincemeat Drop Cookies
Categories: Dessert, Snack, Holiday, Fruit, Nut
Yield: 72 Cookies

1 c  Margarine or butter
3 c  All-purpose flour
1 c  Sugar
2 ea Eggs
1 ts Baking powder
1/4 ts Baking soda
2 c  Mincemeat
1/2 c  Chopped pecans
Brandy Icing
2 c  XXX Sugar sifted
1 tb Brandy
3 tb Milk

Pre-heat oven to 350 deg-F.
Beat butter with an electric mixer for 30 secs. until softened.
Add 1/2 of flour to butter.
Next add sugar, eggs, baking powder & baking soda.
Beat until thoroughly combined being sure to scrape sides of the boawl occasionally.
Beat in remaining flour.
Stir in mincemeat & pecans.
Drop dough by rounded teaspoons about 2" apart onto greased cookie sheets.
Bake in a 350F. oven for 10-12 mins. until lightly browned.
Cool on cookie sheet for 1-2 mins.
Remove cookies cool on wire racks.
Drizzle with brandy icing.

BRANDY ICING
stir together sifted powdered sugar, brandy & milk to make of drizzling consistency.

ORIGIN:
Caroline Talbot, Atlanta-GA, circa 1992


Almond & Poppy Seed Scones
Categories: Celtic, Bread, Holiday
Yield: 12 Scones

2 c  All-purpose flour
1/3 c  Sugar
1 tb Poppy seeds
1 ts Baking powder
1/2 ts Salt
1/2 c  Solid vegetable shortening chilled & cut into bits
1/4 c  Butter unsalted chilled & cut into bits
1/3 c  Sour cream
1 ea Egg
2 ts Almond extract

Pre-heat the oven to 400 deg-F.
Mix first 5 ingredients in a food processor.
Add shortening & butter.
Using on/off turns, process until mixture resembles coarse meal.
Whisk sour cream, egg & almond extract in a small bowl to blend.
Add to flour mixture in food processor then pulse until dough forms ball.
Transfer dough to a lightly floured work surface.
Press dough into a 15"x3" rectangle.
Cut into six 3"x2 1/2" pieces.
Cut each piece diagonally in 1/2 to form 12 triangles.
Place scones on a heavy baking sheet about 1" apart.
Bake 15 mins. until puffed & golden.

ORIGIN:
Paul MacGregor, Paris-France, circa 1988


Olde English Plum Pudding
Categories: Dessert, Holiday, Ethnic, British
Yield: 4 Servings

1 c  Sifted flour
1/8 ts Salt
1/3 ts Baking soda
2/3 ts Cinnamon
1/4 ts Cloves
1/4 ts Allspice
2/3 c  Margarine
1/3 c  Chopped apple
2/3 c  Raisins
1/3 c  Currents
1/3 c  Light molasses
1/3 c  Cold water
1/3 c  Cherries chopped
1/3 c Walnuts chopped

Sift dry ingredients in 1 bowl.
Cream margarine, syrup & water in another bowl.
Add chopped ingredients.
Mix well.
Stir into flour mixture then add nuts.
Turn into a greased pudding mold.
Cover tightly then place on a rack in a kettle.
Add enough boiling water to come up to 1/2 side of mold.
Steam for 3 hrs.
Serve with hard sauce.

ORIGIN:
Gwen Malcom, Gatwick-Rngland, circa 1994


Olde English Plum Pudding Hard Sauce
Categories: Sauce, Dessert, Holiday, Ethnic, British
Yield: 4 Servings

1/4 c  Butter softened
1 c  Confectioner's sugar sifted
2 tb Peach nectar or pineapple juice
1/8 ts Salt
1 1/2 ts Vanilla extract

Beat butter & sugar till light & fluffy.
Add juice, vanilla & salt then beat until mixed.
Serve with Plum Pudding.

ORIGIN:
Gwen Malcom, Gatwick-Rngland, circa 1994


Pfeffernusse - Pepper Balls
Categories: German, Cooky, Holiday, Ethnic
Yield: 12 Servings

4 c  Flour unbleached
1 ts Cinnamon ground
1/2 ts Mace ground
Black Pepper to taste
2 tb Butter
1 c  Confectioners' Sugar
Water as required
1 ts Baking Powder
1 ts Cloves ground
1 ts Allspice ground
1 1/4 c  Honey
2 ea Eggs
1 ts Vanilla extract

Sift flour, baking powder & spices together.
Heat honey & butter until butter melts.
Cool to lukewarm then beat in eggs.
Add flour mixture.
Chill dough 1/2 hr.
pre-heat oven to 350 deg-F.
Shape dough into 1" balls.
Place balls on greased cookie sheet.
Bake for 15 mins.
Cool on wire racks.
ICING
Mix confectioners sugar, vanilla & water to form a thin glaze.
Dip cookies in glaze then place on wire rack to dry.
Store cookies in airtight tins.

ORIGIN:
Lisle Rumpf, Norderstedt-Germany, circa 1994


Uzvar - Dried Fruit Compote
Categories: Fruit, Ukraine, Russia, Holiday, Ethnic, Dessert
Yield: 10 Servings

4 oz Prunes Pitted
4 oz Raisins
8 oz Apple slices dried or fresh
4 oz Cherries dried & pitted
8 oz Pears dried
1 c  Honey
2 ea Cinnamon Stick
6 ea Whole Cloves
2 qt Apple Cider
1 ea Lwmon Juice & peel

Combine fruit in a large pot.
Fill with enough cider to cover it by 1/3 more.
Dried fruits will absorb a lot of this liquid.
Add cloves & lemon peel.
Simmer until larger pieces are cooked but not falling apart.
Pour off liquid into a pan then cook until reduced by 1/3.
Add honey, cinnamon, lemon juice & fruit.
Reheat while stirring.
Taste & adjust with more lemon juice if needed.
It should not be overly sweet.
Serve warm in crystal or clear glass bowls.
Keeps in the refrigerator for up to 2 weeks.
Usual fare for Christmas visitors.

ORIGIN:
Dr. Annya Rovichenkov, Kyiv-Ukraine, circa 1998


Kosari Jucha - Bratislava Christmas Soup
Categories: Soup, Slovak, Ethnic, Side dish, Holiday
Yield: 6 Servings

1 ea Onion chopped
2 tb Butter
15 oz Sauerkraut w/ juice
4 c  Water
2 c  Beer
3 c  Mushrooms chopped
1 ea Garlic clove minced
Salt & pepper to taste
3/4 c  Macaroni noodles

Saute onion in butter until browned.
Stir in sauerkraut with juice, water, mushrooms & garlic.
Add salt & pepper then bring to a boil.
Reduce heat, cover & simmer for 1 hr.
Stir in pasta & simmer for 10 mins. until pasta is al dente.

ORIGIN:
Dr. Georgyi Kuslenkov, Bratisalva-Slovakia, circa 1999