Ukrainian Cream Of Wheat Fritters Slastony Z Manykh Krupiv 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 CREAM OF WHEAT FRITTERS (SLAST'ONY Z MANYKH KRUPIV)

Steps:

• Heat 1 cup milk to boiling and add Cream of Wheat while stirring. Simmer until thickened, then cover and cook for 5 minutes. Cool. In a bowl, combine porridge with salt, baking powder, and 1/2 cup milk and stir.
• Separate eggs. Beat yolks with vanilla sugar until well mixed. Add melted butter and mix with porridge. Whip egg whites until stiff and fold into batter.
• In a large skillet, drop batter by spoonfuls into hot butter, turning to cook both sides. Keep cakes warm in oven.
• Serve with whipped cream and cherry syrup for breakfast or a light luncheon or supper. Makes about 8 cakes.
• Festive Ukrainian Cooking.

NALYSNYKY (UKRAINIAN CREPES)

Steps:

• TO MAKE CREPES.
• In a bowl, using a hand held electric mixer, beat eggs until light and fluffy.
• Add milk, water, flour and salt and beat until all ingredients are incorporated and batter is smooth.
• Heat a 6 inch frying pan on medium heat.
• Butter the pan lightly and pour about 1/4 cup of batter into the pan, swirling the pan until the batter spreads evenly in the pan.
• Cook crepes on medium heat for about 1 minute or until lightly browned.
• Bake on 1 side only, do not turn over.
• Continue to cook the crepes, buttering the frying pan each time.
• Place the cooked crepes on a platter and keep warm in the oven at 250°F.
• TO MAKE CHEESE FILLING.
• Place the cottage cheese in a cheese cloth and squeeze out as much moisture as possible.
• Transfer the cheese to a mixing bowl.
• Add egg yolks, cream salt, and dill weed and mix to blend well.
• Remove warmed crepes from the oven and increase oven temperature to 350°F.
• Separate and place 1 crepe with the brown side down on a smooth surface.
• Spoon about 1 heaping tablespoon of cheese filling near one edge of the crepe.
• Start rolling the crepe over the filling, tuck in each side to prevent the filling from falling out, and continue to roll.
• Continue to fill and roll the remaining crepes.
• Place the finished nalysnyky into a lightly buttered 13 inch by 9 inch oven proof casserole dish in layers.
• Dot each layer with some butter.
• Bake in preheated 350 F oven for 20 minutes.
• Serve hot with melted butter, a dollop of sour cream or yogurt.

CREAM OF WHEAT DUMPLINGS

Steps:

• Large pot of boiled salt water (let simmer).
• Heat ½ liter water with salt and butter added to boiling.
• When it reaches the boil, add all of the cream of wheat at once.
• Stir continually till it bubbles (2- 3 minutes).
• Remove from heat& let cool, stirring often.
• In a large bowl, add 1 egg at a time to cream of wheat mixture and mix well.
• Add 1 Tbs flour and mix well.
• Put a tablespoon in boiling salt water before making each dumpling (to avoid sticking).
• Shape each dumpling into egg shape and place in simmering salt water.
• Make 30- 40 at a time.
• Let simmer approximately 20 minutes.
• When dumplings rise to top of water, remove& set aside.
• Make next batch.

JAFFA MUFFINS

Steps:

• Preheat oven to 220 deg C (425F) Sift flour into bowl.
• Rub in butter.
• Add remaining ingredients.
• Mix well.
• Spoon into greased muffin trays.
• Bake for 15-20 minutes.