Kutia Ukrainian Wheat Berry Pudding Food

UKRAINIAN CHRISTMAS KUTYA

Steps:

• Wash wheat in cold water and soak overnight in the 3 to 4 quarts of water.
• The next day, bring the water to a boil then simmer for 4 to 5 hours, stirring occasionally to prevent sticking.
• The wheat is ready when the kernels burst open and the fluid is thick and creamy.
• Chop the poppy seed in a food processor (or coffee grinder) (or you can buy ground poppy seeds in some deli's) and set aside.
• Mix honey, sugar and hot water.
• Mix the honey mixture, poppy seeds, and chopped nuts and wheat.
• More honey can be added to taste.
• Keep in refrigerator.

UKRAINIAN GRAIN PUDDING

Steps:

• In medium saucepan over high heat, combine barley and 5 cups water. Cover and bring to boil, then reduce heat to low and simmer until tender, about 30 minutes, adding more water if necessary to keep barley covered.
• Meanwhile, bring small saucepan water to boil. Stir in poppy seeds, then remove from heat and let stand, covered, 30 minutes.
• Meanwhile, in small, dry skillet over moderate heat, toast almonds, shaking pan constantly, until browned and fragrant, about 4 minutes. Set aside.
• In fine-mesh sieve, drain poppy seeds, then transfer to food processor. Process until finely ground. When barley is tender, drain, reserving 1/2 cup of liquid. (If there isn't enough, add water to make 1/2 cup.) Transfer barley to large bowl. Stir in reserved liquid, honey, and salt. Stir in toasted almonds, ground poppy seeds, apricots, and raisins.
• Preheat the oven to 325°F. Lightly butter 8-inch square baking dish or 2-quart shallow casserole dish. Press barley mixture evenly into pan. Bake 20 minutes, then cool in pan, cover, and chill overnight.
• In small bowl, whisk together sugar and cinnamon. Spoon chilled kutia into small bowls, sprinkle with cinnamon-sugar if desired, and serve.

UKRAINIAN CHRISTMAS KUTYA ( KUTIA)

Steps:

• In a medium pot, combine wheat kernels and milk.
• Bring to a boil.
• Reduce heat, cover, and simmer 3 hours.
• Add more liquid as necessary to keep kernels covered.
• Scald the poppy seeds with boiling water, drain, and add lukewarm water to cover.
• Soak 30 minutes, drain and grind in a food processor.
• Set aside.
• Drain water from wheat kernels and keep 1/2 cup of the liquid.
• Add the honey to the liquid and mix well.
• Mix kernels, honey, ground poppy seeds, almonds, apricots, raisins, and salt.
• Bake in a 2-quart casserole dish, uncovered, at 325 degrees for 20 minutes.
• Kutia may be served warm or chilled, and sprinkled with cinnamon, but it is best when prepared several days ahead of time in order for the full flavor to develop.
• Kutia can be refrigerated for up to two weeks.