Christmas Poppy Seed Paradise with Bulgur and Cognac - photo 1
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Christmas Poppy Seed Paradise with Bulgur and Cognac

Christmas Desserts Christmas Dishes Desserts 90 min Medium 11 wyświetleń ~39.01 PLN - (0)
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Description

This is a unique, modern interpretation of two classic Polish Christmas desserts: Silesian makiełki and Eastern kutia. Instead of traditional pasta or wheat, the base is pearl barley, which gives the dish a pleasant, pearl-like texture and a slightly nutty flavor. The heart of the dessert is a velvety, triple-ground poppy seed mass, sweetened with natural wildflower honey and enriched with the aroma of candied orange peel and a hint of luxurious cognac. Crunchy walnuts, toasted almond flakes, and juicy raisins create a wealth of flavors and textures in every bite. Visually, the dessert looks incredibly appetizing – the dark poppy seed mass intertwines with the light grains of barley and colorful dried fruits. Served in elegant bowls, decorated with ruby pomegranate seeds, it becomes a true decoration of the festive table. This is a proposal for those who appreciate tradition but seek freshness and a touch of sophistication within it.

Ingredients (13)

Servings:
6
  • Blue poppy seeds 16.7 łyżek
  • Barley groats 150 g
  • wildflower honey 150 g
  • Milk 3.2% 500 ml
  • Walnuts 100 g
  • Sultana raisins 80 g
  • Sliced almonds 50 g
  • Candied orange peel 50 g
  • Cognac 50 ml
  • 🌿 Przyprawy
  • Almond extract 0.5 łyżeczka
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Dried figs 50 g
  • Pestki granatu 30 g
💰 Szacowany koszt dania: ~39.01 PLN (6.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the poppy seeds

1

Start by preparing the poppy seeds, preferably the day before. Place the poppy seeds in a very fine sieve and rinse them thoroughly under cold running water, stirring with your hand until the water flowing from the sieve is clear. Transfer the rinsed poppy seeds to a large bowl and cover them with boiling water so that the water reaches about 2-3 cm above the level of the poppy seeds. Cover the bowl and set it aside for at least 12 hours (or overnight) to swell.

Ingredients: Blue poppy seeds
Use a sieve with the finest mesh to prevent the poppy seeds from escaping. Rinsing is crucial to remove any potential impurities and sand. Soaking will make the poppy seeds easier to grind and creamier.
2

The next day, drain the poppy seeds very thoroughly in a sieve lined with cheesecloth or a clean kitchen towel. Squeeze out the excess water by pressing the poppy seeds with a spoon against the sieve. Transfer the drained poppy seeds to a heavy-bottomed pot, pour in the milk, and cook over low heat for about 20-25 minutes, stirring frequently, until the poppy seeds absorb most of the liquid and become soft. Be careful not to burn it! After cooking, set aside to cool completely.

Ingredients: Blue poppy seeds, Milk 3.2%
It is best to use a non-stick pot. Stir with a wooden spoon to prevent the poppy seeds from sticking to the bottom. If the poppy seeds are ready and there is still a lot of milk in the pot, strain them again before grinding.
3

Cool the cooked poppy seeds and grind them three times in a meat grinder using the finest sieve. After each grinding, collect the mixture and pass it through the grinder again. The goal is to achieve a smooth, moist, and almost creamy paste. This is a key step that determines the velvety consistency of the dessert.

Ingredients: Blue poppy seeds
A traditional meat grinder is indispensable here. If you don't have one, you can try using a very powerful food processor or a jug blender, adding a little milk, but the result may not be as smooth. Do not use a coffee grinder; it will burn out!

Cooking barley

4

While the poppy seeds are cooling, cook the groats. Place the groats in a sieve and rinse them under running water. In a medium pot, bring 1 liter of water to a boil with a pinch of salt. Add the rinsed groats to the boiling water. Reduce the heat to the minimum, cover the pot, and cook for about 25-30 minutes, until the groats absorb all the water and are soft but still slightly firm (al dente). Set the cooked groats aside to cool.

Ingredients: Barley groats, Salt
Do not cook the groats for too long, as they will become sticky. They should retain their shape. After cooking, you can rinse them with cold water in a sieve to stop the cooking process and remove excess starch.

Preparation of dried fruits and nuts

5

In a small bowl, soak the raisins in cognac and set aside for at least 20 minutes to absorb the alcohol and aroma. Meanwhile, in a dry, clean skillet, toast the almond flakes until golden, tossing them continuously to prevent burning. This will take 1-2 minutes. Transfer them to a plate. Chop the walnuts into smaller pieces using a sharp knife. If you are using optional figs, dice them finely.

Ingredients: Sultana raisins, Cognac, Sliced almonds, Walnuts, Dried figs
Use a pan with a light bottom to better control the browning of the almonds. Toasting brings out a deeper, nutty flavor. Be careful, as they can burn very easily!

Assembling the dessert

6

In a large bowl, place the finely ground poppy seeds. Add the liquid honey, almond extract, and raisins along with all the cognac they soaked in. Mix everything thoroughly with a large spoon or spatula until the ingredients combine into a uniform, aromatic mass.

Ingredients: Blue poppy seeds, wildflower honey, Almond extract, Sultana raisins, Cognac
If your honey is crystallized, gently warm it in a water bath or in the microwave to make it liquid. This will make mixing easier. Do not heat it too much so that it does not lose its valuable properties.
7

Add the cooled pearl barley, chopped walnuts, half of the toasted almond flakes, candied orange peel, and the second pinch of salt to the poppy seed mixture. If using, also add the chopped figs. Very gently but thoroughly mix all the ingredients, trying not to crush the barley grains. The mixture should be thick and full of dried fruits.

Ingredients: Barley groats, Walnuts, Sliced almonds, Candied orange peel, Salt, Dried figs
Mix slowly and carefully to ensure all ingredients are evenly distributed. Save the rest of the almond flakes for decoration. This is the moment when you can taste the mixture and possibly add more honey if you prefer sweeter desserts.
8

Transfer the finished dessert to a large bowl or divide it into individual cups. Cover the dish with plastic wrap and place it in the refrigerator for at least 2-3 hours, preferably overnight. Chilling will allow the flavors to meld and combine into a harmonious whole.

The dessert gains flavor over time, so it's best to prepare it a day before serving. Before serving, take it out of the fridge about 15 minutes in advance so it isn't ice-cold.

Fun Fact

💡

In Slavic tradition, poppy was a symbol of fertility, wealth, and sleep, as well as a connection to the world of the deceased. It was believed that eating dishes with poppy seeds on Christmas Eve would ensure abundant harvests and happiness in the coming year. Honey, on the other hand, symbolized prosperity, happiness, and the sweetness of life.

Best for

Wieczerza Wigilijna Boże Narodzenie Zimowe spotkania rodzinne Elegancki deser na specjalne okazje

Tips

🍽️ Serving

Serve the dessert chilled, in small glass bowls or cups. Just before serving, sprinkle each portion with the remaining toasted almond flakes. For an additional visual and flavor effect, you can garnish the dessert with fresh, ruby-red pomegranate seeds, which will add a refreshing, tangy note.

🥡 Storage

Store the dessert in the refrigerator, in an airtight container, for up to 4 days. With each passing day, its flavor will become deeper and more complex. Freezing is not recommended, as the grains may change to a less pleasant texture after thawing.

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