| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Polish | Desserts, Polish | 8 | Servings |
INGREDIENTS
| 200 | g | Wheat grain, 7 1/4 oz |
| 200 | g | Poppy seeds |
| 200 | Honey, 7/16 pint | |
| 100 | g | Walnuts, chopped 3.5 oz |
| 100 | g | Almonds, chopped |
| 50 | g | Currants, 1.8 oz |
| 4 | Figs | |
| 4 | Dates | |
| 1/2 | Vanilla pod | |
| 1 | t | Grated lemon peel |
| 70 | Rum, 1/8 pint | |
| 2 | T | Cream |
| 10 | Almonds, whole |
INSTRUCTIONS
(Keep care: preparation 6 hours !!) Wash the wheat grain, leave to soak in cold water for 6 hours. Drain, then pour 2 l of boiling water over the wheat, cover and cook over a low heat for 3 hours. The grains should be soft but not mushy. Strain the cooked wheat and leave to cool. Wash the poppy-seeds thoroughly in cold water, scald with boiling water and drain. Pour boiling water over them, bring to a boil, remove from the heat and leave to stand in a warm place for 3 hours. Drain and mince. Soak the currants in rum or cognac. Cut the figs and dates into thin strips. Crush vanilla pod in a mortar. Pour the poppy-seeds into a mixing bowl, add cream, honey, vanilla and lemon peel. Grind for 15 minutes, then add the wheat, crushed walnuts and almonds, currants, figs and dates. Mix well and transfer to a glass bowl. Decorate with whole almonds and chill. (From: Polish cooking, Warszawa 1993, ISBN 83-85477-34-9) Posted by Rene Gagnaux From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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