Christmas Kalach

My Mom, being a good sport, taught me how to make kalach, or kolach, the traditional Ukrainian Christmas bread this weekend. The recipe is my Baba's. Traditionally, this bread is braided into a ring. This ring has some special symbolism. But we just make boules - there are enough things to do at Christmas already.
Kalach is part of the traditional Ukrainian Christmas Eve meal of 12 meatless dishes. My family celebrates Christmas on Christmas day and usually eat this bread for breakfast.

The dried cranberries are not traditional, but my Mom thought they would be a good idea to try out. The recipe makes four loaves. My mother has an exceptionally large bowl to make this in - it is about twice the size of a regular mixing bowl.


Christmas Kalach
To proof the yeast:
4 packages or 10 tsps of yeast,
1/2 cup lukewarm water
2 tsp sugar
1/2 cup

For the sponge:
1 1/2 cups milk
1 cup flour

Everything else:
1 cup sugar
1 cup melted butter
2 tsp vanilla
zest of one lemon
zest of one orange
juice of one orange
7-8 cups flour

1 1/2 cups raisins
1/2 cup dried cranberries

1. Proof the yeast by dissolving the sugar in the water and adding the yeast. Let the yeast dissolve for about 10mins.
2. Warm the milk. Add to dissolved yeast with 1 cup of flour. Let rest for 45mins in a warm place. My parents keep there house very cool, so my mother turned the oven on for a few minutes to warm it up and then turned off the oven and let the sponge rise in there. The sponge is done when it is full of holes. According to my mom it should look like a sponge; thus, the name. See the picture below.
3. Once the sponge is spongy, in a separate bowl beat the eggs and yolk together, along with the salt. Add the remaining sugar gradually. Then add the melted butter, vanilla, zest and orange juice.
Add the egg mixture to the sponge, then mix in the remaining flour one cup at a time. My mom says the dough will be very soft. I found it very sticky. Knead the dough for 10mins. My mom's tip for kneading the dough is to keep flouring your hands. Once the dough has been kneaded I mixed in the raisins and cranberries.
4. Let the dough rise for about an hour and punch it down. Let rise again and form into four balls. Let the balls rise until double in size.
5. Preheat the oven to 350F. Cook for 15mins. If the bread appears to be browning too quickly, cover with foil. Then bake at 300F for 45mins. The bread is done when it sounds hollow if you tap the bottom.

Saturday Night Chicken

I've been wanting to make a roast chicken for a while. I pre-salted Zuni style, you can read the Zuni Roast chicken recipe here. My Mom has made this roast chicken many times and is the most requested birthday meal by my brothers and me. I salted it the day before I made it, as well as stuffing thyme and sage under the skin. The salting makes the chicken very moist. I think it works the same way as brining a turkey. The herbs under the skin make the breast meat very flavourful.

After consultation with my Mom, I decided to cook it at 375, instead of 450. She says the chicken smokes a lot if you cook it at 450 and the oven is a mess afterwards. She also thought my whole apt would smell like chicken.
I didn't have a roasting pan. But I was very clever and make a rack out the carrots - okay, I saw it on tv. It took about 1.5 hours to cook. Off to the side are some simple roast potatoes with thyme.

Delicious - and Easy - Mushroon Sauce

This is almost too easy to post. But it was so delicious. I served it as sauce to go with some simple roasted chicken breasts and some egg noodles.

Mushroom Sauce

1 tbsp vegetable oil (I used a canola-olive oil blend)
1.5 cups of sliced mushrooms
2 tbsp flour
1/2 chicken stock
1 tsp thyme
salt and pepper

1. Fry mushrooms in oil until they get start releasing moisture.
2. Add flour and cook for another 2 mins.
3. Add chicken stock and thyme and reduce. (Basically, boil it a bit until it doesn't seem to soupy.) Taste sauce and add salt and pepper as you like.

I found that since the chicken stock is pretty salty already and I reduced it I had to add hardly any salt.