POPPY SEED ROLL

There are many cherished Polish Christmas traditions in our family. We celebrate on Christmas Eve with a traditional feast, no meat of course, as is the Christian tradition. The traditional fare is; pierogies, mushrooms, herring, mashed potatoes, boiled prunes, haddock, sauer kraut, sauer kraut peirogie (most people don't know about this one). (If I said all this before just ignore me, I like to say it over and over again.)

Before the meal we break bread, from the Church, Mass wafers. We greet each other and break a piece off the wafer, kiss and wish each other a Merry Christmas.

Everyone anxiously sits down to eat the amazing feast made with lots of love. After dinner Santa comes and gives the kids presents. We play game, talk, tell jokes and eat way too much.

This poppy seed roll is one of our traditional treats. We call it Slovak Kolacky. The dough is such a pleasure to work with, soft and pliable, doesn't stick and rolls out easily. You can use a walnut filling or a poppy seed filling or I guess any filling you want.

I tried to make the poppy seed filling this time and it was not so great. It melted when baked and ran all over. Ugh! Usually my Aunt's and Mom use Solo Poppy Seed filling. The favorite roll is the walnut one. I will give you the recipe for that one. I didn't make it. Honestly there is just too much to do, so I skipped it.

I am offering up this rolled bread to Sugar High Friday. Always so much fun to participate in this event. This month it is hosted by Manuela of Baking History. The event was created by Jennifer of The Domestic Goddess. This is the 50th edition! Wow, can you believe it.

SLOVAK KOLACKY
Lori's Lipsmacking Goodness Original

This is the one we have been using in our family for quite some time now. Where the original came from I am unsure.
1 pint milk
2/3 cup shortening
1/3 cup sugar
1 teaspoon salt
2 eggs
4 1/2 teaspoons instant yeast (2 packets)
2 T warm water (110F)
6 cups flour

Scaled milk with shortening. Turn off heat and add sugar and salt. Let cool to lukewarm (about 110F).

Proof the yeast in in the 2 tablespoons of warm water.

In a large bowl place six cups of flour. Pour milk mixture into flour and add eggs and yeast. Mix until fully incorporated. Remove from bowl once a dough ball has formed. Lightly flour you work surface. Knead the dough for about five minutes.

Let rise until doubled in size, about one hour and a half. Fold over a couple times onto itself and let rise again.

Once the dough has doubled in size for the second time, remove from bowl and divide into four to pieces. Roll out the dough to a 15 x 9 inch sheet. Spread filling over the dough and move to one inch of the sides, leaving the end a little more space, about two inches. Roll the dough and pinch to seal on the ends and at the seam.

Place on a greased sheet and cover with sprayed or buttered plastic wrap. Let rise again for about an hour or so.

Bake in a preheated 350 F oven for about thirty minutes. It will turn golden.

Walnut filling:

1/2 cup sugar
1 teaspoon vanilla
2 egg whites, slightly beaten
2 cup ground walnuts

Mix all in a bowl.

Pomegranate Petit Fours

I am not new to pomegranates. Every year my Father would buy one or two of these fruits around this time of year. As a kid I was not big on them because of their seed like innard. As an adult I can tell you I am not big on them because they are a pain in the butt to clean. But you know what, as a foodie, I endure the painstaking cleaning process because they are so beautiful and neat looking. As a person who tries to eat healthy, I am super excited about them. I am sure you have all heard that they are exalted as a super food. I say eat 'em! If you haven't got the patience to clean them, buy POM juice and you can use it to make a million things. Well maybe not a million but you can use it silly.

Here are a few links to some cool recipes that I found:
This cake recipe sounds interesting. And this muffin recipe sounds good too. This appetizer one sounds pretty. And of course a drink is always a welcome treat. Cheers. Whoever makes one of these, if any of you do, write and let me know how they were.

I thought about this one the other night as I was trying to get to sleep. I know I am not the only person that does that kind of thing.

I am submitting these cuties to Sugar High Friday. Believe me these will definitely give you a sugar high. This month's SHF is being hosted by The Well Seasoned Cook. SHF was started by Jennifer of The Domestic Goddess. This months theme is "All that Glitters". You can so see the sparkles and fondant shining!

POMEGRANATE PETIT FOURS
Lori's Lipsmacking Goodness Original

Chiffon Cake

3 cups cake flour
2 1/4 cups confectioners sugar
3/4 cup milk
3/4 cup canola oil
2 eggs
3 teaspoons baking powder
6 large egg whites
1 3/4 cup sugar
1 teaspoon vanilla extract
juice of one lemon

Preheat oven to 350 F. Line 2 - 11x 17 pans with parchment and butter it.

Combine egg whites and sugar in mixer and begin to beat. Combine dry ingredients: flour and baking powder. Combine wet ingredients: milk, oil, vanilla, two whole eggs, and lemon juice. Combine the dry and the wet. Once the egg whites form peaks, fold in the batter. Pour into cake pans and bake. Midway through baking time switch pans on racks.

*Only 1/2 of one sheet is needed for this recipe.

Vanilla Bean Butter Cream (that rolls of the tongue, now doesnt it?)
based on Dorie Greenspan's Awesome Recipe

4 oz egg whites
1 cup sugar
seed of one vanilla pod
2 teaspoons vanilla extract

Whisk egg whites and sugar in a double boiler or the bowl of a Kitchen Aid Mixer. Place bowl over a pot of boiling water. Continue to whisk until mixture is hot to the touch. Remove from stove and begin to whip the mixture at medium speed for about five minutes. When mixture is cooled, turn up the speed on the mixer and whip for a couple of minutes until it begins to thicken. Add vanilla extract and seeds.

Pomegranate Pourable Fondant

4 cups confectioners sugar (about a pound)
1/3 cup pomegranate juice
1 1/2 tablespoons light corn syrup

Combine all ingredients in a double boiler. Stir over boiling water until the mixture becomes slightly warm, enough so that it is pourable. You know it is the right consistency when it forms ribbons on the fondant as you lift the spoon.

Pour over cake pieces. Let dry and put on another coat if necessary.

Assembly

Components:

raspberry jam
chiffon cake
simple syrup
vanilla buttercream
pourable pomegranate fondant

Use 7 inches of one of the 11 x 17's. Slice it horizontally with a serrated knife. Spoon or brush on some simple syrup (half water and half sugar that is brought to a boil and then cooled). Spread raspberry jam or a jam of your choice onto the cake. Then gently spread buttercream over that. Lay the layer back on top. Brush some more simple syrup on top. Cut the cake in pieces, about one inch square. Place them on rack that is placed on a cookie sheet. Pour the fondant onto the squares. Once you are done you can scoop off the fondant from the baking sheet and heat it up to reuse again.