Dougherty Family Recipe Box

Recipes

  • 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).

  • Kutya (wheat)

    Ingredients

    • 1 cup high grade durum wheat
    • salt
    • 1/2 cup poppy seed finely ground
    • 1/3 cup honey
    • 2/3 cup water

    Method

    1. Rinse the wheat in a sieve under running water.
    2. Put the wheat in a pot and cover with lukewarm water.
    3. Keeping the same water that the wheat was soaked in, bring the water to a boil, cover, and simmer until the wheat is tender (anywhere from 2 to 6 hours depending on variety of wheat).
    4. Stir the wheat periodically, adding salt halfway through cooking.
    5. Boil honey with 2/3 cup water until a syrup is formed, then remove from heat.
    6. Stir wheat, syrup, and ground poppy seed together (should be medium-thin, not thick).
    7. Serve warm garnished with chopped nuts.

    Source

    Traditional Ukrainian Cookery (out of print).

  • Cabbage Rolls

    Ingredients

    Rice Filling

    • 2 cups short grain white rice
    • 2 cups boiling water
    • 2 teaspoons salt
    • 1 medium onion chopped fine
    • 4 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper

    Rolls

    • 1 large head green cabbage
    • boiling water
    • 1 1/2 cups water
    • 2 tablespoons olive oil
    • salt
    • pepper

    Method

    1. Wash the rice in a sieve until the water comes off clear.
    2. Add to the boiling water, stir in salt.
    3. Bring to a brisk boil and let cook 1 minute.
    4. Remove from heat and cover.
    5. Let stand until water is absorbed (rice will be paritally cooked).
    6. Cook onion in the oil until light golden colour.
    7. Mix onion with rice, salt, and pepper.
    8. Cut core out from cabbage.
    9. Place cabbage in a deep stock pot and pour boiling water into the hollow of the core until the head is covered completely.
    10. Let cabbage stand until leaves are soft and pliable.
    11. Preheat oven to 350°F.
    12. Drain, then take leaves apart very carefully.
    13. Cut the hard centre rib from each leaf.
    14. Cut larger leaves into 2 or 3 pieces.
    15. Line the bottom of a casserole dish with a few leaves.
    16. Put a spoonful of rice filling in the centre of a leaf then roll lightly.
    17. Arrange rolls in layers in the casserole dish.
    18. Sprinkle each layer with some salt.
    19. Mix together 1 1/2 cups water, oil, and pepper.
    20. Pour water over the cabbage rolls.
    21. Cover the top layer with a few more leaves of cabbage.
    22. Tightly cover the casserole dish with aluminum foil.
    23. Bake until cabbage and filling are cooked (about 2 hours).

    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.