Polish Recipes

Polish history began in the early 9th century when the Polians (dwellers in the field) obtained hegemony over the others Slavic tribes that occupied the country. Their principal dynasty (PIAST) accepted Christianity in 966. Poznan was the earliest Polish capital and Gniezno the first Episcopal see. The main line of the Piast dynasty ended in 1370 with Casimir III, and the crown passed to Casimir's nephew, Louis I of Hungary and to Louis's daughter Jadwiga. Jadwiga married Ladislaus (Wladyslaw) Jagiello, duke of Lithuania, who became king of Poland as Ladislaw II (Wladislaw). The time 1386-1572 under Jagiello's power was considered the "golden age" of Poland. King Ladislaw III (Wladislaw) (killed) by the Turks in the battle of Warna (1444), gave Poland the prestige of championing the Christian cause against the Moslem tide. In 1569 Poland absorbed Lithuania by the Union of Lublin. After 1572 no dynasty maintained itself for long, and the theory that the entire nobility could take part in the royal elections, applied in practice, frequently led to contested elections and civil wars.

As summer draws to an end, the Polish Feast of Greenery (Matki Boskiej Zielnej), which is usually held on September 8th, takes place on September 8th.  The farm people bring to church great bouquets of herbs, vegetables, and corn, interwoven with a few flowers from the fields and gardens, which are blessed by the priest. These bouquets are carried home and kept until the name day of the following year. When there is sickness in the household, the herbs are brewed and used for medicinal purposes, not only for the people, but for the livestock as well.

Christmas Day was considered so important a holiday that menial work of any kind was not even thought of. This day was spent in comparative quiet surroundings within the intimate family group. Christmas day had its traditional menu, but there was no special number of courses. Ham and Polish sausage were very popular, since pork had always been eaten at special festivities. The old Polish literature testifies that Bigos, hunter’s stew, was often used as the principal dish on Christmas Day. Cooking included only the heating of previously prepared food.

In every house, from the richest to the poorest, the table is spread with food that is blessed on Holy Saturday. The Easter table will be covered with a white tablecloth. The white tablecloth is indicative of the white swaddling cloth with which Our Lord was wrapped when he was placed in the Holy Sepulcher. There must always be a roasted pig's head decked with flowers, ham, veal and the famous Polish sausage strongly flavored with garlic. In the middle of the table is a lamb holding a cross, which is made of sugar. On the Polish Easter table there is also a great number of cakes made in special shapes ­ tall iced babki, flat and thin kolacze, and the most delicious mazurki flavored with lemon and dried fruit. The blessed eggs, the symbol of life, are sliced into pieces, and each person present takes a piece of egg and wishes each other good health, prosperity, and happiness for the coming year.