Eve dinner . The first spoonful is traditionally consumed by the head of the house or by an honored guest . Then the spoonful is propelled at the ceiling , if it sticks there well be many cattle and many bees for the spring harvest . The bowl is left overnight for the ancestors who may visit in the night to wish them a happy life and to celebrate the holy night . Kutia Ingredients : 8-9 oz wheat berries , hulled barley , or spelt berries 8-9 oz poppy seeds 4 ½ C milk or water ½ C Honey 3.5-4 oz almonds , hazelnuts , walnuts , or a mixture 2.5-3 oz raisins , chopped dates , or chopped apricots 1.5-2 oz cranberries , dried currants , or dried cherries 2 T candied orange or lemon peel ½ C crème fraiche , buttermilk , or heavy cream Instructions : Soak wheat berries , barley or spelt in cold-water , rinse , and cover with hot water . Allow to soak overnight . The next day , strain the grain thoroughly . Pour milk or water in the wheat berries and simmer until it is tender . This will take 60-90 minutes . When the grain is tender , drain the milk into a measuring cup and save half of the cooked milk . Mix reserved milk with honey , orange juice or lemon juice . Pour over grain , mix well .
Rinse the poppy seeds , then place them in a sauce pan with 3 cups of water . Preheat your oven to 325 degrees F , spread the nuts on a baking sheet and toast them for 4-5 minutes . Take out to cool .
Combine grain with dried fruit , toasted nuts , poppy seeds , and crème fraiche . Return to the oven and bake about 20 minutes . When golden brown , take the dish from the oven , allow to cool , then refrigerate for a few hours before you serve to develop its flavors .
Ukrainian Varenyky or Polish Wareński is the most common and well-known dish . Commonly a Sunday meal , similar to a Russian Pierogi , stuffed with cabbage , kasha buckwheat , or potato and covered with butter and caramelized onions . Some families play a game of sorts , one dumpling has a pinch of pepper to show that person will have a surprise in the coming year , one a pinch of sugar to show that person will have a sweet life , and one may find a coin to show they will find a new fortune . Perogies Potato Filling Ingredients : 3 T butter 1 t salt 1 / 2 cup chopped onion 1 t white pepper 2 C cold mashed potatoes Instructions : For the mashed potato filling , melt the butter in a skillet over medium heat . Stir in the onion , and cook until translucent , about 5 minutes . Stir into the mashed potatoes , and season with salt and white pepper . Dough Ingredients : 3 egg 1 / 4 t salt 8 oz sour cream 1 T baking powder 3 C All-Purpose flour Instructions : To make the dough , beat together the eggs and sour cream until smooth . Sift together the flour , salt , and baking powder ; stir into the sour cream mixture until dough comes together . Knead the dough on a lightly floured surface until firm and smooth . Divide the dough in half , then roll out one half to 1 / 8-inch thickness . Cut into 3-inch rounds using a ring or biscuit cutter .
Place a small spoonful of the mashed potato filling into the center of each round . Moisten the edges with water , fold over , and press together with a fork to seal . Repeat procedure with the remaining dough and the sauerkraut filling .
Bring a large pot of lightly salted water to a boil . Add
• 21