Sos wielkanocny aka sos do święconego is similar to tartar sauce but also contains chopped hard-boiled eggs, horseradish, chives and often finely minced or grated radishes.
They stopped drinking alcohol for lent, but much to my dismay (okay, slightly to my dismay), they kept eating pancakes. When someone had a name day, a bottle of whisky was opened (but not vodka, this may be an important detail).
I'm looking forward to what might be served at Easter.
I am looking for recipes if anyone can help. My Grams and my father are both gone and I would like to make some of her dishes for Easter for the family. I do not know the polish name but my Grams used to make it with alot of eggs (maybe a couple dozen), milk, and I think cloves, I don't know what else. Then she put it to drain thru a cheese cloth and hang it over the sink and keep twisting the cloth so it ended up like a big round ball. I want to make it so bad for my brother but can't seem to find any recipes even close to it. AND my favorite easter food is beets and horseradish- YUM
my family has several that we have. one in particular came from my grandfather's family, who was polish. we always called it mishkobege, with was gramma's way of spelling what her mother said meant "mixed up mess" in slovak. (sorry, her mother spoke very little english, and wrote even less, so we've had to guess at some things.)
anyway, i've tried for years to find out what it's actually called, and if it's even polish at all. Several people of polish decent in our area remember their families making it when they were young as well, but none of them could remember the name or origin either.
It's made with the ingredients from the easter basket in the morning, and has ham, kielbasa, hard boiled eggs, pickled eggs, and beets chopped up small. They are mixed into cottage cheese, with some vinegar, and a little bit of horseradish and blessed salt. It's all stirred together and usually served cold as-is-made, since we usually kept the basket in the refrigerator overnight anyway so everything came out cold to go in it.
it's good, although a couple friends haven't been able to get past the fact that the beets turn it all neon pink long enough to taste it.
hopefully, someone somewhere will be able to tell me what it actually is someday before the rest of the traditions get forgotten too.
Who needs Easter? My family eat this type of food,all year around. Call it Peasant food or what ever else, but I was raised on it and will eat it until I die.
I was fortunate. As a kid I helped my Mother cook and bake.I remember all of her goodies. I am often asked for the recipe of a lot of foods, but there are none. Like my Mother,there is nothing written.. It's a handfull of this and a handfull of that. Looking at the finished product is the final test.
Does anyone know of a recipe for what I'm thinking was Easter Cheese, though I'm sure it had a Polish name? My aunts used to make it and of course they are all deceased now and the cousins are all trying to get back to our Polish roots and have not been successful in this search. I know it was made with whole milk, eggs and vanilla; it was put in a cheese cloth and the whey was drained off. Then they would slice it. It looked a little like scrambled eggs but in a formed ball. Would love to be able to bring it to Easter dinner. By the way, the family name was Kielbasa and our parents were first generation Americans. Any leads on this would be very much appreciated.
my grandmother just passed, and she was the master of the Easter cheese! We are Ukranian and Polish. I too am trying to replicate the cheese. Hers was much simpler than true traditional Polish Easter cheese but my whole family loved it. From what I recall, she just mixed small curd cottage cheese and unsalted softened butter. Add some salt to taste. (I think I may add a little cream cheese for more flavor) Mix REALLY well. Put in cheese cloth and put heavy board on top and have it tilted to allow water to drain for approx 2 days.
Two questions: Aren't those lovely Polish-style hand-painted Easter eggs called 'pisanki'? Is "Happy Easter!" WESO£YCH ŚWIĄT WIELKANOC!, WESO£YCH JAJKACH! or none of the former?
Here's a recipe: easteuropeanfood.about.com/od/crossculturaldesserts/r/paskacheese.htm for the Easter cheese. It doesn't have to be made in a mold as shown here. It can be made in cheesecloth set over a bowl to catch the drippings and put in the refrigerator overnight.
Biala Kielbasa is the best. My father in law came from Poland to vistit us before xmass and made biala kielbasa like this w ww.zapetytem.pl/receipt.do?receipt=504.
My mother uses one dozen eggs, a quart of whole milk, and a pinch of salt. My mother-in-law says some cooks add vanilla, I never have. Whip the milk and eggs really well, I like to use the blender for this. Add it all to a non-stick pot and bring to a boil over med-high heat. Mix continuously so it does not start to stick or scorch. Continue cooking until it looks like scrambled eggs and the liquid is translucent. The liquid should not look like milk but will not be completely clear either. I put a square of cheesecloth, clean old pillow case will work too, into a colander and dump the egg mixture into the cloth, it will be hot so be careful. Roll the mixture around a bit and use a wooden spoon to kind of press out as much of the liquid as you can. Now tie up the material and let the ball hand over a bowl or something to catch any drips. I usually only let it hang for a few hours and then remove it from the cheesecloth and store wrapped in plastic in the frig. I checked a Polish Church Cookbook and it says this is called Sirok.
My ex-husband's grandmother used to make what she called scholda (not the correct way to spell this but that is what it sounded like) for Easter. You wrap the ham, kielbasa and sometimes the uncooked eggs inside homemade bread dough and bake it together. When you slice it you get a piece of ham, kielbasa and bread together. The bread is very moist with the ham juices. I have continued this tradition but have never heard of anyone else that does. Can anyone shed some light on this tradition?
