Traditionally, Advent is an important season in the Polish year, with special church services, known as Roraty, being held every morning at 6am. The four Sundays of Advent are said to represent the 4,000 years of waiting for Christ.

contents

Christmas Eve in Poland is called Wigilia. It is an important part of the Polish Christmas, in fact, the most important rituals are celebrated on this day.

• Wafer

• Hay

• Christmas tree

• Christmas midnight mass

contents

Before the company seat themselves, the father, or head of the family, takes a plate containing a wafer. It has been specially prepared and blessed by the parish priest and has some sacred sign stamped upon it - IHS or a picture of the Nativity, with perhaps a border of flowers. The father makes a little speech bidding those present to be at peace with God. He then breaks the wafer with the mother, and then with everyone present. The absent ones are not forgotten. Where we send Christmas cards, Poles send these blessed wafers first tearing off a small corner to show those who are to receive them, that the donor has broken it with them as a token of affection.

Christmas Eve

In memory of our Saviour's birth in a manger, straw or hay is laid upon the table under a white cloth

(it is connected with Christ's manger).

Christmas Eve

Christmas tree

Beautifully lit Christmas trees are placed in all public arenas, outside churches and in homes. Traditionally the trees are decorated with shiny apples, gift walnuts, beautifully wrapped chocolate shapes and many homemade decorations and candles. On the top of the tree is a star or a glittering top piece. In many homes, sparklers are hung on the branches of the trees giving it a magical air. Sometimes the trees are left standing until February 2nd, the feast day of St Mary of the Candle of Lightning.

Christmas Eve

Christmas midnight mass

At midnight, people go to Pasterka or Midnight Mass. Everybody attend except infants and very sick. After the sermon, the entire congregation sing Christmas Carols. Christmas Eve

Traditional dishes

There are many traditional dishes that are served on this occasion, and rarely at any other time of the year. At least a month ahead of time, there is great activity in the kitchen. Because traditionally there are twelve dishes served on Christmas Eve, and many guests are expected, there is a lot of work to be done. Fortunately, many dishes can be prepared weeks in advance and, when properly stored, will still be fresh when the Holiday arrive.

contents

Twelve traditional dishes

We celebrate with at least 12 diffrent vegetarian dishes: • Fried carp• Dumplings with mushrooms• Beetroot soup with mushrooms pockets• Noodles with poppy seeds• Hotchpotch• Herrings• Stewed fruit from desiccateds• Millet• Wheat with poppy seeds and honey• Dimins with mushrooms• Mushrooms soup• Poppy sweet cake

contents

contents

Mushroom pockets

Ingredients: 1/2 tsp. salt

1/2 cup cold water1 egg, beaten2 cups sifted flour

Make dough of the above ingredients and roll out on floured board. Cut into 3-inch squares. Place a teaspoon of stuffing (see recipe) on squares.Fold diagonally into triangles. Press edges together. Fold triangle once more to form a "sow's ear" and press edges together. Drop into salted boiling water. Cook for 10 minutes or until pockets float on top of water.

recipes

Mushroom Soup Ingredients:1/4 lb dried wild mushrooms9 cups vegetable or meat stock1 cup butter  1 cup finely chopped onion1 tablespoon cornstarch salt white pepper sour cream chopped fresh parsley

Cover mushrooms with cold water and soak overnight. Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth. Rinse the mushrooms in cold water to remove any remaining sand then slice into strips. Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours. Melt the butter in a heavy skillet, add the onion, saute until golden brown then add to the soup. Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened. Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbls sour cream and sprinkle with parsley. 

recipes

Dumplings

Ingredients:2 1/2 cups flour1/2 teaspoon salt1 egg2 teaspoons oil3/4 cup warm water

Potato and Cheese Filling: Cook the onion in butter until tender.Combine it with potatoes and cheese. Season to taste with salt and pepper. Vary the proportions and ingredients in this recipe to suit your taste. Mix the flour with the salt in a deep bowl. Add the egg, oil and water to make a medium soft dough. Knead on a floured board until the dough is smooth. Caution: Too much kneading will toughen the dough. Divide the dough into 2 parts. Cover and let stand for at least 10 minutes. Prepare the filling. The filling should be thick enough to hold its shape. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter, or the open end of a glass. Put the round in the palm of your hand. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. The edges should be free of filling. Be sure the edges are sealed well to prevent the filling from running out. Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out. COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water. Do not attempt to cook too many at a time. Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. Continue boiling for 3-4 minutes. The cooling period will depend upon the size you made it, the thickness of the dough and the filling. .Pierogies will be ready when they are puffed. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking. Cover and keep them hot until all are cooked. Serve in a large dish without piling or crowding them. Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter. REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality. .Many prefer reheated pierogies as compared to freshly boiled ones. To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.

recipes

Noodles with Poppy Seeds

Ingredients:3 tbls. poppy seeds3 tbls. sugar1 package wide noodles2 tbls. butter

Scald poppy seeds with boiling water and soak for 3 hours. Drain. Force through food grinder and mix with sugar. Cook noodles in lightly salted water. Drain and rinse with cold water. Place in baking dish and heat in oven for several minutes. Mix with butter and poppy seeds and server hot.

recipes

Polish carols (Songbook)Polish carols (Songbook)

1.1. Bóg się rodziBóg się rodzi

2.2. Dzisiaj w BetlejemDzisiaj w Betlejem

3.3. Przybieżeli do BetlejemPrzybieżeli do Betlejem

4.4. Gdy śliczna pannaGdy śliczna panna

5.5. Anioł pasterzom mówiłAnioł pasterzom mówił

6.6. Mizerna cicha Mizerna cicha

CarolsCarols

1.1. Wśród nocnej Wśród nocnej ciszyciszy

2.2. Lulajże JezuniuLulajże Jezuniu

3.3. Jezus malusieńkiJezus malusieńki

4.4. W żłobie leżyW żłobie leży

5.5. Cicha nocCicha noc

contents

contents