Dougherty Family Recipe Box

Category: Ukrainian Christmas

  • Perogies

    Ingredients

    Dumplings

    • 2 cups all purpose flour
    • 1 teaspoon salt
    • 2 egg yolks
    • 1/2 cup cold mashed potatoes
    • 1/2 cup cold water
    • 1 tablespoon vegetable oil

    Onion Filling

    • yellow onions very finely chopped
    • cooking oil
    • salt
    • pepper

    Method

    1. Mix the flour with the salt in a deep bowl.
    2. Add remaining ingredients.
    3. Knead until dough is smooth.
    4. Divide the dough into two parts, cover, and let stand 10 minutes.
    5. Lightly oil a large frying pan and cook the onions until they just start to caramelize.
    6. Roll the dough quite thin on a floured surface.
    7. Cut dough into rounds using a large biscuit cutter.
    8. Put a round in the palm of a hand.
    9. Put a spoonful of filling in the centre of the round.
    10. Fold round over to form a half-circle and press edges together with fingers (edges should be sealed and free of filling).
    11. Place dumplings on a floured surface without crowding and keep covered with a tea towel to keep from drying out (dumplings can be frozen at this stage for cooking later). 
    12. Drop a few raw dumplings into boiling salted water to cook for 3 to 4 minutes until perogies are well puffed.
    13. Remove cooked perogies from water with a slotted spoon and put in a colander to drain.
    14. Cooked perogies can be pan fried in a lightly oiled cast iron skillet over medium heat for a drier, crispier perogy.

    Source

    Adapted from Traditional Ukrainian Cookery (out of print).

  • Pan Fried Fish

    Ingredients

    • 3 pounds firm white fresh-water fish
    • flour
    • 1 egg beaten
    • 2 tablespoons water
    • fine bread crumbs
    • vegetable oil

    Method

    1. Scale, clean, fillet the fish.
    2. Cut fillets into serving pieces.
    3. Sprinkle the fish with salt and let stand 30 minutes.
    4. Coat fish with flour.
    5. Dip fish in egg diluted with water.
    6. Dip fish in the bread crumbs.
    7. Pan fry in vegetable oil until underside is browned, flip, then cook other side until browned.

    Source

    Adapted from Traditional Ukrainian Cookery (out of print).

  • Medivnyk (honey cake)

    Ingredients

    • 1 cup honey
    • 8 egg yolks
    • 1 cup brown sugar
    • 2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 6 egg whites
    • 2 egg whites
    • 1 cup brown sugar
    • 2/3 cup chopped walnuts

    Method

    1. Preheat oven to 325°F.
    2. Bring honey to a boil and then cool.
    3. In a separate bowl, beat the egg yolks until light.
    4. Gradually add sugar to yolks and continue beating until light and fluffy.
    5. Mix the cooled honey into the yolks.
    6. In a separate bowl, mix together the flour, baking soda, and salt.
    7. Add the flour to the yolk mixture and mix well.
    8. In a separate bowl, beat the 6 egg whites to stiff peaks.
    9. Fold egg whites into batter.
    10. Pour batter into pans.
    11. In a separate bowl, beat 2 egg whites to stiff peaks.
    12. Slowly add brown sugar to egg whites while beating.
    13. Spread egg white mixture over batter and sprinkle with nuts.
    14. Bake until a toothpick inserted in the centre comes out clean (about 45 minutes).

    Source

    Traditional Ukrainian Cookery (out of print).

  • Kalach

    Ingredients

    • 1 teaspoon white sugar
    • 1 cup lukewarm water
    • 2 1/4 teaspoons dry yeast
    • 2 cups scalded milk lukewarm
    • 4 eggs beaten
    • 1 tablespoon salt
    • 1/2 cup white sugar
    • 1/2 cup cooking oil
    • 3 cups all purpose flour
    • 5 cups all purpose flour

    Method

    1. Mix sugar with water and sprinkle yeast over top, let sit 10 minutes.
    2. Beat together yeast with milk, eggs, salt, sugar, oil, and 3 cups flour.
    3. Cover and let batter rise until bubbly (about 1 hour).
    4. Mix in remaining flour and knead until smooth and elastic (bit stiffer than regular bread).
    5. Cover and let rise until doubled.
    6. Punch down and let rise until doubled a second time.
    7. Line baking trays with parchment paper.
    8. Divide dough into two equal halves (steps 10-16 are for working with a single half).
    9. Divide into 6 equal parts.
    10. Roll each part into a long roll about 20 inches long.
    11. Entwine parts in pairs starting in the centre, there will be 3 entwined rolls.
    12. Braid the 3 entwined rolls together starting in the centre.
    13. Trim the ends and join by pressing neatly to form a circle with an opening in the centre (the baked loaf should look like a wreath).
    14. Roll the trimmed off dough into 2 thin rolls about 30 inches in length, entwine these together and encircle the bottom of the whole loaf with this entwined roll.
    15. Place wreath on baking tray and put a tall narrow greased tin can in the centre of the wreath to keep the opening from baking closed.
    16. Repeat 10-16 with the second half.
    17. Cover loaves and let rise until almost double in bulk.
    18. Preheat oven to 400°F.
    19. Mix a beaten egg with 2 tablespoons water and brush the tops of the loaves with it.
    20. Bake for 15 minutes.
    21. Lower oven temperature to 350°F and bake for 40-50 minutes more.

    Source

    Traditional Ukrainian Cookery (out of print).

  • Ukrainian Christmas

    This is Ukrainian Christmas dinner as Janice’s mother’s family celebrates it. All dishes are meat and dairy free.

    First Course

    Bread

    Pickles

    Hot Dishes

    Source

    Waldbauer family.