One week closer to Christmas and I need to step things up if I am going to get all the Christmas recipes documented for Tegan. I am mostly on top of preparations but work is hectic and most nights I come home exhausted and just want to cocoon.
I thought for a long time about what to talk about in this post. I have talked in the past about mom’s, about Babas and Grandmas, about taking care of people, about busy-ness, about traditions and about how hard it is to let your baby girl move to the other side of the world.
I haven’t really talked about families. Families- we all got ‘em, can’t shoot ‘em and in the immortal words of my Uncle Pete Wandler, “ you got to use them up the way they are!”
I remember doing an assignment for one of my nursing courses about family. We had to discuss what family is, how families function and generally what the impact of families is to individuals, the community and society. The working definition of family says that family is a group of people connected by blood (consanguinity), marriage (affinity) or co-habituation or connectedness (kinship). I am blessed to have a HUGE family related to me by blood, an almost equal sized group through marriage into my family and I have friends who indistinguishable, in my regard, from my brother , my cousins ,my aunts and uncles.
I was very fortunate to grow up with large extended families. Dad had three brothers and two sisters and from these six came 13 grandkids. I mentioned last week about Baba’s big kitchen we she would add tables at each end of her fully extended table and all 26 of us would sit down together on Christmas Eve.
Mom had three brothers and four sisters. From those siblings there were 29 grand-kids. I recall most Christmas Days we would gather at Grandma Feser’s ,all 46 of us, and we would fill that house to bursting. Other people had kids tables, we had the kids stairs. The oldest grandkids would take their plates upstairs where grandma had a big parlor type room at the top of the stairs and the rest of us would fill our plates and eat on the steps, with your age dictating your altitude.
I think when Andy came to Canada he was a bit overwhelmed. 25 years ago most of us were living close enough and our families were young enough, that most of us could get together on holidays and the sheer number was daunting! Not only was there the immediate gaggle of cousins but both families have always been connected to the next circle of kin which included the great-aunts and second cousins. I remember him being surprised at how casually intimate our families were. You know , ring the doorbell and walk in! Never wait for an invitation or someone to open the door. Walk in and open the fridge- there might be cabbage rolls!
I have always loved being part of a big family. Despite what American holiday movies portray about the angst associated with family Christmas events – I can’t really remember any of that. Were there arguments?- oh hell yeah! Was there angst- OMG! Germans and Ukrainians – duh! What I remember as a kid was raised voices, raised glasses, laughing kids, crying kids, midnight mass, cheating at Kaiser, getting sore fingernails from crokinole, Hockey Night in Flat Valley, sneaking beer, telling on the big kids, telling on the little kids, trying to get out of washing dishes,and cracking walnuts.
But things changed- we grew up and moved apart and those crazy crowded times became memories. Each of the 6 Gusnowski families and the 8 Grassls had their own growing families and so it became more difficult to get everyone together but we are still a connected in so many ways.
My own little family has changed a lot too. Mom’ s been gone five years now and that first Christmas after she was gone the house felt so empty (and the cookie jar was a little less full). I didn’t want to contemplate a Christmas with only five people. It was hard but we got through it and we started some new Christmas traditions and formed some new memories. Dad took over hosting Christmas Eve and together he and I make the special dinner for Rob’s and my family and he does a great job and now its “what we do” for Christmas Eve. Christmas morning means lots of mimosas, Australian pikelets and sausage rolls-that’s “what we do” for Christmas Day.
This year, more changes but thanks to Skype Tegan will still raise a glass with us on Christmas morning! A new memory to add to the collection.
So here is a reprint from my first blog of the famous perogy recipe.
Samotsvit Dancers Famous Perogy Recipe
8 cups warm water
6 tablespoons of vegetable oil
6 eggs
2 tbsp salt
16 cups all purpose flour
In mixer (or by hand) mix water oil eggs and salt. Gradually add flour until you have a soft dough that pulls away from sides of the bowl. Err on the side of soft but manageable. It is much easier to lightly flour each piece than it is to work with tough dough.
Portion the dough into roll-able balls about the size of a 4 cup bowl. Lightly oil with vegetable oil and place between plastic. ( I slit a clean large garbage bag on two sides and place dough inside). Rest dough at least 1 hour or longer.
Roll dough to approximately 1/8 inch on lightly floured surface. Cut out small circles- glass or tuna can works well. Fill and pinch closed.
The “bits” left over after cutting should be gathered together, oiled and rested in plastic.
To cook: Bring a big pot of water to rolling boil with generous tsp of salt and drop perogies into water. Do not over crowd. Boil til they pop up to surface about 3 minutes. Drain and lightly butter with prepared sauteed onions and butter. If I am taking to the lake for frying later, I place on cookie tray and spray lightly on both sides with cooking spray before cooling and bagging for later use.
To pan fry after boiling: Use non stick pan lightly sprayed and fry until crispy and golden.
Fillings:
Sauerkraut – Squeeze about a good size cup full of sauerkraut dry. In a saute pan put about 2 tbsp butter and 1/2 finely diced small onion. Begin to soften onion. Add dry sauerkraut and fry lightly until you have a bit of golden brown on bits of cabbage. Stir this mix into a pot of potatoes mashed with only a small amount of milk. Season to taste.
*Russet potatoes work best.
Cottage Cheese: Add about 2 cups dry cottage cheese to a pot of mashed potatoes- as above mashed with only small bit of milk. Season to taste.
Cheddar ( I can’t believe I’m writing this down because it is just so wrong): Add 1/2 small jar of cheese whiz and 2 heaping tbsp of cheddar cheese powder (the nasty stuff you make mac and cheese with find it in the bulk aisle). Season to taste. Please recognize that this filling while common in Alberta and Saskatchewan is not authentic and definitely not Baba approved. Some folks though just seem to feel that this is ok so I am including it reluctantly.
Onion and Dill: Saute dill, 1/2 finely diced onion and 2-3 tbsp butter in pan. Stir into mashed potatoes. A 1/2 tsp (or as desired) of garlic powder is nice in this filling as well.
** Always make more than you need so you can fry up the leftovers the next day.
Mushroom Cream Sauce
Most folks in Canada think of sour cream as the topping for perogies. Not so. At Christmas we have a special mushroom sauce. It is to die for. When Baba was still in charge she often had yummy wild mushrooms that really have a flavour you can’t mistake. If you can afford it morels are the best but I use fresh brown mushrooms.
1/2 yellow onion minced fine
2 tbsp butter (be generous)
2 cups fresh mushrooms (or 1 can if you like they work too)
1 tbsp dry dill (or fresh)
Saute the onion and mushroom in butter until onions are translucent and mushrooms have given up most of their liquid. Stir in dill.
1 1/2 tbsp flour
Stir into onion mix to make roux remove from heat.
2 cups cream
Whisk in cream return to medium heat and stir until thickened. Do not boil. Season to taste with salt and pepper. You can doctor the sauce at this point to your liking I know folks who add a bit of garlic powder but frankly all we use is salt and pepper and maybe a bit more dill if needed.
Fish
If we are lucky we get some fresh pickerel which we fry in butter after dredging with an egg/ flour/ seasoned salt mix.
When fresh fish is not available we usually bake a salmon whole stuffed with an onion and some lemon slices.
Good luck! Next post- all the rest!