I suppose that every family has it’s traditions around the food served at this time of year. And of course I have them too, although the older I get, the less important some of them seem. But there are certain foods which are essential, like these.
I realize that this does not look especially festive, but I make this every Christmas, and only at Christmas. I don’t put any decorations on it, so it doesn’t look like much,but it is really quite delicious. And here is the recipe I use.
This recipe appeared in the St. Louis Globe Democrat, just a tiny item, not even a featured story. But my mom thought that it sounded tasty, so she made it for Christmas one year and I loved it. The newspaper stopped publication in 1986, so this recipe probably dates from the late 70’s or early 80’s when I was still going back to St. Louis for Christmas. I cut the recipe out of the newspaper, took it home and promptly lost it. So I sent a letter to the food editor, she dug this up from the back issues, sent it to me, and I have been making it ever since.
Krakowska from Piekutowski’s is another important ingredient for a proper Christmas feast. I have been eating this for at least 60 years (although I don’t understand how this is even possible, as I am surely not that old). The owners were friends of my grandparents, and the store is still in the same location as it was then (which puts it in a very bad neighborhood). The Polish Pope himself said that this was the best Krakowska outside of the stuff from Krakow, which is high praise indeed.
Also one must do something to attract luck in the coming year, so at the end of the holiday season, one must eat some black-eyed peas for New Year’s Day. This seems to especially bring luck to farmers of black-eyed peas, but no matter (really, they don’t taste like anything special). But it’s part of the ritual of the season, so I do this every year (maybe this is the year I win the lottery). 😉