Embracing our Ukrainian roots
While few of us can understand, let alone imagine, the anguish the people of Ukraine are experiencing, we can hold them in our hearts.
Indeed, our two northern nations will forever be tied, thanks to the tens of thousands of immigrants from what is now Ukraine who settled in Canada. Accounts vary, but it is reported that more than a million Canadians are of Ukrainian descent. Indeed, Canada will forever have strong links to Ukraine and many communities, including our Mennonite communities in Western Canada, were founded by Ukrainians, Germans and citizens of other Eastern European countries who experienced oppression during the 20th century, particularly during and after the world wars.
Today, Ukrainian names have become familiar to us thanks to the success of notable Canadians of Ukrainian background including sports legends such as Wayne Gretzky (Belarusian and Ukrainian descent) and Dale Hawerchuk (Winnipeg Jets), entrepreneurs such as Michelle Romanow (Clearbanc founder, Dragon’s Den panellist) and scientists such as Dr. Roberta Bodnar (astronaut and neuroscientist).
As we watch the current war in horror, we can embrace our good fortune and the influence Ukrainians have had in the development of Canada by eating Ukrainian inspired foods and talking together about what we can do to support our brethren in the Ukraine.
QUARK FILLED WARENEKI
This recipe was adapted from Menonite Girls Can Cook, and is likely descendant of the Ukrainian Varyneky
1 ½ tsp salt
½ tsp baking powder
2 cups flour
1 egg white, separated
1 cup sour cream
2 cups quark (dry cured cottage cheese)*
1/4 tsp pepper
Fresh herbs, finely chopped, for garnish, optional
Gravy, to serve
Directions: Place 1 teaspoon salt, baking powder and flour in a bowl. Mix well. In separate bowl beat egg white. Add beaten egg white and sour cream to flour. Knead dough until smooth. Place in refrigerator for 1 hour. While dough is chilling mix the egg yolk, quark (dry cured cottage cheese) and pepper. Place chilled dough on a floured worksurface and roll into a thin rectangle. Using a small ice cream scoop place mounds of filling along one edge of the dough. Fold dough over filling. Use a small round cutter to press down over each mound of filling. The dough is very easy to work with and should stick together. If it doesn’t pinch the edges to seal the filling. Place Warenecki on a parchment-lined baking sheet and refrigerate until ready to boil. To cook drop Warenecki into a pot of boiling salted water. When they float (about 5 minutes) they are done. Drain and serve. Sprinkle with herbs and accompany with warm gravy.
*Foxhill Farms near Port Williams, Nova Scotia, produces quark. Dry cured cottage cheese can be found in many grocery stores.
CHICKEN KYIV
4 Servings
2 1/4 cups panko
1 stick unsalted butter, room temperature
1/4 cup parsley, finely chopped Pinch salt
Pinch pepper
4 boneless, skinless chicken breast halves
2 eggs + 1 tsp water, whisked together
1 cup flour
2-3 tbsp vegetable oil
Directions: Combine 1/4 cup panko (or breadcrumbs) with butter and parsley. Place on a large piece of plastic wrap and roll to form a log shape. Place in freezer for 30 minutes. Insert a sharp paring knife, into one side of the breast. Delicate slice, without piercing the other end, to form a cavity. Season on both sides with salt and pepper. Place equal amounts of compound butter in each breast. out separate bowls of flour, egg wash and breadcrumbs. Dust breast in flour, then dip in egg wash, then panko (or breadcrumbs). Place vegetable oil in large pan set to medium heat. When oil is warm, add chicken and fry (turning once) for approximately 15 minutes or until the chicken has reached a minimum internal temperate of 165 F. Serve over potato pancakes.
POTATO PANCAKES
4 to 6 Servings
1 onion, grated
6 russet potatoes, washed,
grated
2 tbsp flour
2 eggs
Pinch salt
Pinch pepper
2-3 tbsp vegetable oil
Directions: Place onion, potatoes, flour, eggs, salt and pepper in a blender. Puree until smooth. Place vegetable oil in pan set over medium heat. When oil is warm, add large spoonsful of batter. Cook until brown on each side. Repeat, adding more vegetable oil as required, until all pancakes are cooked.
Pampushky (Ukrainian Donuts)
Recipe from foodmeandering.com
Ingredients (batter)
2 cups warm water
1/2 cup white sugar
2 ¼ tsp dry yeast
2 eggs
¾ cup vegetable oil
1/2 tsp salt
1 cup milk
6 cups all-purpose flour
5 cups shortening (2 packages) Ingredients (topping)
1 cup white sugar
2 tsp ground cinnamon
Directions: Grease a large mixing bowl and set aside. Dissolve granulated sugar in warm water, then add yeast. Don’t stir. Let stand for 10 minutes or until it begins to bubble. Stir yeast mixture.
In a separate bowl, beat eggs with a whisk and gradually add in the salt and ¾ cup vegetable oil while continuing to beat. Stop when it becomes lighter in colour (about 2 minutes). Then add milk. Add yeast mixture. Gradually add flour to mixture. Mix into a smooth and soft dough, ensuring it does not become tough. You will want to add a little more flour (tbsp at a time) until the dough doesn't stick to your hands anymore. Move onto a floured board and knead for 15 minutes. Place in a greased bowl and allow to rise in a warm, draft free place until the dough has doubled in size (about 45 minutes). Punch down to original size then roll out to about ½ an inch in thickness and cut into donuts with a mini cutter. Place donuts and donut holes on a parchment covered cookie sheet, cover with a clean tea towel and let them rise again for 20 minutes.
Meanwhile melt the shortening in your deep fryer until it's a the right level. Then set the deep fryer to 375 degrees When deep fryer is ready, add 3 -5 doughnuts and a few doughnut holes in basket and lower into oil, place lid on and cook for 1 minute approximately. Then lift out basket and turn over with tongs. Repeat. When ready (will be a golden brown) remove onto paper towel lined plate or cookie sheet. Mix remaining sugar and cinnamon. Roll donuts, while warm, in mixture.
Mark DeWolf is currently the creative director of food and drink at the SaltWire Network, director of marketing and communications of the Association de la Sommellerie Internationale (ASI) and pastpresident of the Canadian Association of Professional Sommeliers (CAPS). He enjoys drinking, eating, writing and talking about wine, beer and food.