It is the eve of Christmas Eve and at this point nearly everything (with the exception of the fish, which I'll take care of tomorrow) is done and either waiting to be reheated (like the soups), baked (like the mushrooms), or boiled (like the pierogi). I've been cooking the supper in bits and pieces since just before Thanksgiving and tomorrow night I'll be juggling what feels like several dozen balls while trying to time each dish so that it is ready exactly when it should be. Before that, though, there's still work to be done.
In the morning, I'll go to the fish store to pick up the walleye and tilapia, and then when I get home I'll prepare the walleye right up to the point of baking (I'll leave the tilapia in the fridge until an hour before dinner when I'll dredge it in flour and put it back into the fridge until it's time to fry it). Later in the day,
haddayr , the boys and I will get the Wigilia table ready.
First we'll spread hay on the bare table (to represent the manger)

and then cover it with a plain, white tablecloth (to represent Mary).

We'll then set the table, leaving an extra place setting and seat.

The extra spot is for both the unexpected guest (who the Poles say is Christ) and the spirits of departed relatives who may wish to join the family. In the center of the table, we place the opłatek, which is sort of like a communion wafer except much larger, and it's usually printed with a Christmas scene.

Afterwards, I'll start getting the dinner ready while the boys look for the evening's first star to appear. When it does, we go the table and take the opłatek. Each person at the dinner breaks off a large piece and then we go around and offer one another a piece of our opłatek while wishing them Merry Christmas ("Wesołych Świąt," in Polish). Once everyone has shared the opłatek, we sit down for our meal.
As to the meal, it is tradition to have an odd number of courses (either seven, nine, or eleven), and it should contain things from the fields (poppyseeds, wheat, rice), forests (fruit, nuts, mushrooms) and rivers (fish). It also features many dishes made with honey to symbolize the hope for a sweet new year. Because it is such a large meal, it is extremely important to pace one's self. Here is my menu, complete with links to all the recipes:
To drink with the meal:
Both white and red wine
Sparkling juice for the boys
1st Course: Barszcz with uszka
2nd Course: Creamed herring (śledź w śmietanie) with rye bread and an assortment of pickled vegetables (cucumbers, beets, and bolete mushrooms)
3rd Course: Stuffed mushrooms (pieczarki nadziewane)
4th Course: Noodles with poppyseeds (kluski z makiem)
5th Course: Fried fish fillets with horseradish sauce (filety rybne smażone z sos chrzanowy) and carrots polonaise (marchewka po Polsku)
6th Course: Almond soup (zupa migdałowa)
7th Course: Pierogi and sauerkraut and mushrooms (kapusta z grzybami)
8th Course: Dried Mushroom Soup (zupa grzybowa czysta) with yeast fingers (drożdżowe paluszki)
9th Course: Cabbage rolls with mushroom filling (gołąbki z grzybami)
10th Course: Poached Pike (gotowany szczupak na gorąco) with potatoes with dill (kartofle z koperkowy)
11th Course: Fruit compote (kompot), poppyseed Roll (makowiec), chrusciki, chocolates, nuts, tangerines, cognac, and raspberry cordial
After the kids are in bed, we'll wash dishes for what could be hours, get ready for Santa, and then sit and relax in front of the tree while sipping krupnik. The next day, all I have to do is heat up the bigos (and the Christmas pudding that I decided to try making because I wasn't doing enough this year).
In the morning, I'll go to the fish store to pick up the walleye and tilapia, and then when I get home I'll prepare the walleye right up to the point of baking (I'll leave the tilapia in the fridge until an hour before dinner when I'll dredge it in flour and put it back into the fridge until it's time to fry it). Later in the day,
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First we'll spread hay on the bare table (to represent the manger)
and then cover it with a plain, white tablecloth (to represent Mary).
We'll then set the table, leaving an extra place setting and seat.
The extra spot is for both the unexpected guest (who the Poles say is Christ) and the spirits of departed relatives who may wish to join the family. In the center of the table, we place the opłatek, which is sort of like a communion wafer except much larger, and it's usually printed with a Christmas scene.
Afterwards, I'll start getting the dinner ready while the boys look for the evening's first star to appear. When it does, we go the table and take the opłatek. Each person at the dinner breaks off a large piece and then we go around and offer one another a piece of our opłatek while wishing them Merry Christmas ("Wesołych Świąt," in Polish). Once everyone has shared the opłatek, we sit down for our meal.
As to the meal, it is tradition to have an odd number of courses (either seven, nine, or eleven), and it should contain things from the fields (poppyseeds, wheat, rice), forests (fruit, nuts, mushrooms) and rivers (fish). It also features many dishes made with honey to symbolize the hope for a sweet new year. Because it is such a large meal, it is extremely important to pace one's self. Here is my menu, complete with links to all the recipes:
To drink with the meal:
Both white and red wine
Sparkling juice for the boys
1st Course: Barszcz with uszka
2nd Course: Creamed herring (śledź w śmietanie) with rye bread and an assortment of pickled vegetables (cucumbers, beets, and bolete mushrooms)
3rd Course: Stuffed mushrooms (pieczarki nadziewane)
4th Course: Noodles with poppyseeds (kluski z makiem)
5th Course: Fried fish fillets with horseradish sauce (filety rybne smażone z sos chrzanowy) and carrots polonaise (marchewka po Polsku)
6th Course: Almond soup (zupa migdałowa)
7th Course: Pierogi and sauerkraut and mushrooms (kapusta z grzybami)
8th Course: Dried Mushroom Soup (zupa grzybowa czysta) with yeast fingers (drożdżowe paluszki)
9th Course: Cabbage rolls with mushroom filling (gołąbki z grzybami)
10th Course: Poached Pike (gotowany szczupak na gorąco) with potatoes with dill (kartofle z koperkowy)
11th Course: Fruit compote (kompot), poppyseed Roll (makowiec), chrusciki, chocolates, nuts, tangerines, cognac, and raspberry cordial
After the kids are in bed, we'll wash dishes for what could be hours, get ready for Santa, and then sit and relax in front of the tree while sipping krupnik. The next day, all I have to do is heat up the bigos (and the Christmas pudding that I decided to try making because I wasn't doing enough this year).