Kutia Wigilijna, or Christmas Cooked Wheat Pudding, consisting of whole or cracked wheat (rice for the aristocracy!), honey and nuts (and sometimes raisins, poppyseeds and cream) is typically the first course served at the Christmas Eve dinner known as Wigilia. On About.com I have found a perfect recipe to cook real Kutia. Try it :)
Makes 6 servings Polish Christmas Cooked Wheat Pudding - Kutia
Prep Time: 1 hour
Cook Time: 3 hours
Total Time: 4 hours
Ingredients:
Note: Wheat berries are available at health food stores and online, but kamut berries, whole-grain barley or rice can be substituted (cooking time must be adjusted) with good effect.
.
1 cup wheat berries or kamut berries, rinsed
1/2 teaspoon salt
1 cup poppyseeds
1/2 cup confectioners' sugar
4 tablespoons honey
1 teaspoon vanilla
Zest of 1 lemon
2/3 cup plumped raisins
1/2 cup ground walnuts (optional)
1/2 cup coarsely ground blanched almonds (optional)
5 plumped figs, chopped (optional)
5 plumped dates, chopped (optional)
1/2 cup half-and-half
Preparation:
Place rinsed wheat berries in a large pot or Dutch oven and cover with water by about 5 inches. Stir, cover and let stand overnight.
When ready to cook, drain the wheat berries, rinse, drain again and place back in the pot. Add 6 cups cold water and salt, bring to a boil, reduce heat to a simmer, and cook until tender (anywhere from 90 minutes to 3 hours). Drain and set aside to cool.
Prepare poppyseeds by placing them in a saucepan with water to cover by several inchesen the fingers. Drain and grind once in a poppyseed grinder or 3 times in a regular grinder.
In a large bowl, combine cooled, cooked wheat, ground poppyseeds, confectioners' sugar, honey, vanilla, zest, raisins and some or all of the following, if using -- walnuts, almonds, figs and dates. Mix well and add half-and-half, incorporating thoroughly. Refrigerate until ready to serve.
Makes 6 servings Polish Christmas Cooked Wheat Pudding - Kutia
Prep Time: 1 hour
Cook Time: 3 hours
Total Time: 4 hours
Ingredients:
Note: Wheat berries are available at health food stores and online, but kamut berries, whole-grain barley or rice can be substituted (cooking time must be adjusted) with good effect.
.
1 cup wheat berries or kamut berries, rinsed
1/2 teaspoon salt
1 cup poppyseeds
1/2 cup confectioners' sugar
4 tablespoons honey
1 teaspoon vanilla
Zest of 1 lemon
2/3 cup plumped raisins
1/2 cup ground walnuts (optional)
1/2 cup coarsely ground blanched almonds (optional)
5 plumped figs, chopped (optional)
5 plumped dates, chopped (optional)
1/2 cup half-and-half
Preparation:
Place rinsed wheat berries in a large pot or Dutch oven and cover with water by about 5 inches. Stir, cover and let stand overnight.
When ready to cook, drain the wheat berries, rinse, drain again and place back in the pot. Add 6 cups cold water and salt, bring to a boil, reduce heat to a simmer, and cook until tender (anywhere from 90 minutes to 3 hours). Drain and set aside to cool.
Prepare poppyseeds by placing them in a saucepan with water to cover by several inchesen the fingers. Drain and grind once in a poppyseed grinder or 3 times in a regular grinder.
In a large bowl, combine cooled, cooked wheat, ground poppyseeds, confectioners' sugar, honey, vanilla, zest, raisins and some or all of the following, if using -- walnuts, almonds, figs and dates. Mix well and add half-and-half, incorporating thoroughly. Refrigerate until ready to serve.
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