Tag Archives: wigilia

Wigilia (Polish Christmas Eve Celebration)

13 Sunday Dec 2009

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This weekend, my husband and I celebrated an early Wigilia with friends.

Wigilia, meaning vigil, is a traditional Polish Christmas Eve celebration. Every holiday season, my mother who immigrated to North America from Poland, would prepare this traditional meal for my family. I have fond memories of decorating the house and preparing the food for this traditional feast. After getting married about 5 years ago, my mom put together a little book for my sister and me which explains the tradition and includes translated recipes for the 5 course meal.

In my mother’s words, here’s her explanation of this Polish tradition:

Wigilia take place on Christmas Eve. It is traditionally a vegetarian meal where no meat is served. There are “supposed” to be twelve dishes or items to symbolize the 12 apostles. The table is festively set and an extra plate is set for some traveler that does not make it home for the holidays. The dishes are traditional and are the same from year to year as far as the availability of ingredients.

Traditionally the Christmas tree was put up and decorated that morning. The children would set the table and wait for the first star to appear. Then the feast would begin, The family would gather around the Christmas tree. The mother or father would read the story of the first Christmas and the meaning of the oplatek (an unleavend wafer). After the blessing the father starts with the oplatek and passes it to all gathered. Each person then breaks the oplatek with one another and wishes all the best for Christmas and coming New Year. The family then sits down at the table for the meal.

After the meal, the family would take a break and sit down to sing Christmas carols. Later coffee, or tea is served with Makowiec (poppyseed roll) and other desserts. The family would then open their presents and attend midnight mass to close the Wigilia celebration.

The following courses are all based on my mom’s recipes. Instead of preparing 12 courses, my mom would typically prepare 5:

  • Course 1 | Sledz (herring in wine sauce or sour cream) served with fresh bread and butter
  • Course 2| Ryba and Kapusta (white fish and sauerkraut)
  • Course 3| Barszcz and Uszka (beet soup and mushroom dumplings)
  • Course 4| Kompot (fruit stew)
  • Course 5| Makowiec (poppyseed roll)
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Ryba (Fish)

13 Sunday Dec 2009

Posted by in Dinner, Entree, Farmers' Market, Recipe

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This recipe was inspired by Wigilia – a Polish Christmas Eve Celebration. As a kid my mom would prepare some type of simple white fish dish. I put together this recipe the first year I celebrated Wigilia away from my mom. The recipe is simple, but delicious and uses several seasonal vegetables available in a autumn/winter CSA.

INGREDIENTS

  • 2 tbsp dry white wine
  • 1 1/2 tbsp lemon juice
  • 1/4 cup fresh dill, chopped
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp kosher salt
  • 1/2 large sweet onion, thinly sliced
  • 3 organic carrots, cut into 2 inch julienne strips
  • 3 small, organic turnips, peeled and cut into 2 inch julienne strips
  • 4 medium filets of tilapia or flounder
  • Salt and pepper

DIRECTIONS

  1. Preheat oven to 450 degrees F.
  2. Combine wine through salt, mix well and set aside.
  3. In a large 13X9″ baking dish toss sauce and julienned vegetables.
  4. Roast vegetables in oven for 20 minutes – stirring every 5 minutes.
  5. Sprinkle a little salt and pepper on both sides of each filet of fish. Gently lay the fish filets on top of the roasted vegetables. Slightly cover the filets with some of the roasted vegetables.
  6. Bake at 450 degrees for 5 minutes. Flip the fish filets and bake an additional 5 minutes or until the fish are flaky and firm to the touch.

Kapusta (Polish Sauerkraut)

13 Sunday Dec 2009

Posted by in Dinner, Entree, Recipe

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Kapusta is Polish style sauerkraut. As a kid, I absolutely hated sauerkraut. I remember every time my Polish mom would make it, I would immediately leave the kitchen and hold my nose. For some reason, I detested the smell, especially as it permeated the house. Well, perhaps my palate has changed, but I have come to like sauerkraut – my mom would be so proud! This recipe is an adaptation of my mom’s and Babcia’s (grandmother) recipe. My Babcia would pick her mushrooms and dry them herself.
To soften the sometimes acidic, harsh flavor of sauerkraut, I’ve added fresh cabbage, additional dried mushrooms, vegetable broth, and some balsamic cream vinegar. Make this dish a few days ahead of time, because the flavors improve with each day.
INGREDIENTS
  • 3 tbsp organic, salted butter
  • 1 tbsp extra virgin olive oil
  • 1 large red or white sweet onion, diced
  • 3 medium carrots, peeled and diced
  • 1 leek, light green and white parts only, diced
  • 1/2 tsp caraway seed
  • 1/2 head green cabbage, finely shredded
  • 1 (12 oz) package or jar of organic sauerkraut (made with cabbage, water and salt only)
  • 1 bay leaf
  • 1/2 to 1 cup dried mushrooms
  • 32 oz vegetable broth
  • 2 cups water
  • 1 tbsp red wine vinegar
  • 2 tbsp balsamic cream vinegar
  • 1 tsp freshly ground pepper
  • Salt to taste

DIRECTIONS

  1. Put the sauerkraut in a colander and rinse well with cold water. Set aside.
  2. Add butter and olive oil to a large stock pot. Saute onion, carrots, leek and caraway seed until onions are translucent (about 8-10 minutes). Add fresh cabbage then sauerkraut, dried mushrooms, bay leaf, vegetable broth and water.
  3. Bring to a boil, reduce to simmer, and cook for one hour.
  4. Add the remaining ingredients. And cook for an additional 30 minutes to an hour.