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Holy Supper
A twelve-dish Christmas Eve supper is traditionally prepared to commemorate Jesus' twelve disciples in Central, Northern and Eastern European cultures, especially those that were formerly part of the Polish–Lithuanian Commonwealth and neighbouring countries. The tradition is especially cultivated in modern-day Poland, where alternatively thirteen meatless dishes on Christmas Eve are sometimes served. Description The specific dishes may differ from country to country, but many of them are universal. Due to the Nativity Fast, no meat, eggs or milk (including cheese) are allowed during the supper. Thus fish, mushrooms and various types of grain are the main offerings. In Poland, the Wigilia supper begins with eating soups, traditionally mushroom soup or barszcz. The ritual for Catholics and Orthodox Christians in Ukraine is to start with kutia. Kutia, poppy milk (''aguonų pienas'') together with ''kūčiukai'' are served as a dessert and forms a significant part of the Lithuani ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wigilia Potrawy 554
Wigilia () is the traditional Christmas Eve vigil supper in Poland, held on December 24. The term is often applied to the whole of Christmas Eve, extending further to Pasterka— midnight Mass, held in Roman Catholic churches all over Poland and in Polish communities worldwide at or before midnight. The custom is sometimes referred to as "wieczerza" or "wieczerza wigilijna", in Old Polish meaning evening repast, linked to the late church service, ''Vespers'' from the ''Latin''. The word ''Wigilia'' derives from the Latin '' vigil''. The associated feasting follows a day of abstinence and traditionally begins once the First Star has been sighted. Christmas is also sometimes called "''Gwiazdka''", "little star". Traditions and customs Children usually decorate the Christmas tree. Sometimes a handful of hay is placed under the tablecloth of the dining table to symbolise Jesus's birth in a manger. One old tradition states that when children playfully remove a piece of straw fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herring
Herring are forage fish, mostly belonging to the family of Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of ''Clupea'' (the type genus of the herring family Clupeidae) are recognised, and comprise about 90% of all herrings captured in fisheries. The most abundant of these species is the Atlantic herring, which comprises over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal. Herring played an important role in the history of marine fisheries in Europe, and early in the 20th century, their study was fundamental to the development of fisheries science. These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled. Herring are also known as "sil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hnizdovsky Rizdvo3
Jacques Hnizdovsky ( uk, Яків Гніздовський, pl, Jakub Gniazdowski, hr, Jakiv Hnizdovskij), (1915–1985) was a Ukrainian-American painter, printmaker, graphic designer, illustrator and sculptor. Biography Jacques Hnizdovsky was born on January 27, 1915 in Ukraine in what is now Chortkiv Raion of Ternopil Oblast to a noble family bearing the Korab coat of arms. He was the youngest of seven children and the only member of his family that was able to emigrate to the west. He began his fine arts studies at the Academy of Fine Arts in Warsaw. Germany's invasion of Poland and bombardment of Warsaw forced Jacques to flee Warsaw and continue his studies at the Academy of Fine Arts in Zagreb. He was classically trained and had a great interest in portraiture, but Hnizdovsky was entirely self-taught in the art of printmaking. Hnizdovsky created hundreds of paintings, pen and ink drawings and watercolors, as well as over 377 woodcuts, etchings and linocuts after his ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pampushky
Pampúshka ( uk, пампушка, pl. пампушки ''pampushky''; diminutive of pampukh or pampukha) is a small savory or sweet yeast-raised bun or doughnut typical for Ukrainian cuisine. Etymology The Ukrainian word ''pampukh'' comes via Polish '' pampuch'' (a kind of thick dumpling or steamed doughnut) from German ''Pfannkuchen'' ("pancake"). Similarly to English "pancake", the latter derives from ''Pfanne'' ("pan") and ''Kuchen'' ("cake"). The diminutive form ''pampushka'' is used more frequently than the basic form. Varieties Pampushky are made of yeast dough from wheat, rye or buckwheat flour. Traditionally they are baked but may also be fried. Savoury pampushky have no filling. They are usually seasoned with garlic sauce and often served as a side dish with red borscht or yushka. Sweet pampushky may be filled with fruits, berries, varenye, povydlo or poppy seeds, and topped with powdered sugar. Ukrainian Borsch with Pampushky in Zaporizhia.JPG, alt=A bowl of red bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pączki
; plural: ; csb, pùrcle; szl, kreple) is a filled doughnut found in Polish cuisine. Description ''A pączek'' is a deep-fried piece of dough shaped into spheres and filled with confiture or other sweet filling. ''Pączki'' are usually covered with powdered sugar, icing, glaze or bits of dried orange zest. A small amount of grain alcohol (traditionally rectified spirit) is added to the dough before cooking; as it evaporates, it prevents the absorption of oil deep into the dough. ''Pączki'' are commonly thought of as fluffy but somewhat collapsed, with a bright stripe around them; these features are seen as evidence that the dough was fried in fresh oil. Although they look like German berliners (in North America bismarcks) or jelly doughnuts, ''pączki'' are made from especially rich dough containing eggs, fats, sugar, yeast and sometimes milk. They feature a variety of fruit and creme fillings and can be glazed, or covered with granulated or powdered sugar. '' Powidła'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doughnut
A doughnut or donut () is a type of food made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. ''Doughnut'' is the traditional spelling, while ''donut'' is the simplified version; the terms are used interchangeably. Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavorings are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierogi
Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. The widely-used English name pierogi was derived from Polish. In some parts of Eastern Europe they are known as varenyky''.'' Pierogi are also popular in modern-day American and Canadian cuisine, where they are sometimes known under different local names. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Terminology The English word "pierogi" comes from Polish ' , which is the plural form of ' , a generic term for filled dumplings. It derives from Old East Slavic (') and further f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukrainian Language
Ukrainian ( uk, украї́нська мо́ва, translit=ukrainska mova, label=native name, ) is an East Slavic language of the Indo-European language family. It is the native language of about 40 million people and the official state language of Ukraine in Eastern Europe. Written Ukrainian uses the Ukrainian alphabet, a variant of the Cyrillic script. The standard Ukrainian language is regulated by the National Academy of Sciences of Ukraine (NANU; particularly by its Institute for the Ukrainian Language), the Ukrainian language-information fund, and Potebnia Institute of Linguistics. Comparisons are often drawn to Russian, a prominent Slavic language, but there is more mutual intelligibility with Belarusian,Alexander M. Schenker. 1993. "Proto-Slavonic," ''The Slavonic Languages''. (Routledge). pp. 60–121. p. 60: " hedistinction between dialect and language being blurred, there can be no unanimity on this issue in all instances..."C.F. Voegelin and F.M. Voegelin. 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Language
Polish (Polish: ''język polski'', , ''polszczyzna'' or simply ''polski'', ) is a West Slavic language of the Lechitic group written in the Latin script. It is spoken primarily in Poland and serves as the native language of the Poles. In addition to being the official language of Poland, it is also used by the Polish diaspora. There are over 50 million Polish speakers around the world. It ranks as the sixth most-spoken among languages of the European Union. Polish is subdivided into regional dialects and maintains strict T–V distinction pronouns, honorifics, and various forms of formalities when addressing individuals. The traditional 32-letter Polish alphabet has nine additions (''ą'', ''ć'', ''ę'', ''ł'', ''ń'', ''ó'', ''ś'', ''ź'', ''ż'') to the letters of the basic 26-letter Latin alphabet, while removing three (x, q, v). Those three letters are at times included in an extended 35-letter alphabet, although they are not used in native words. The traditional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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