Romanian Coliva Recipe 335

ROMANIAN COLIVA OR BARLEY PORRIDGE

Steps:

• 1 Pour 2 litres of water and 1 tsp salt in a heavy-bottomed pot or in a Dutch oven and place over heat. You can also add 1 tbsp oil, so that the porridge won't stick to the pot. But if you have a good quality heavy- bottomed pot, this will not happen.
• 2 Meanwhile, we have plenty of time to weigh the pearl barley and wash well 9 times or more. The last time you wash it, the water should be relatively clear.
• 3 When the water comes to the boil, add in the washed barley right away. Stir well and, when it comes to the boil again, turn heat down.
• 4 Cooking time may vary, but normally it should be ready in 40-45 minutes. This is halfway through the cooking process, there is some water left and the mixture is still liquid. Don't forget to stir the pot, less often at first and more intensely and frequently as it gets thicker.
• 5 Here the porridge is ready, notice the wheat has soaked up all the water and the texture is denser.
• 6 Now stir in the sugar, mix well. Cook for another 10 minutes, mixing frequently.
• 7 Turn off heat. This was the boiling process.
• 8 Let cool completely for 4-5 hours. Cover with plastic wrap/bag or with a wet kitchen cloth, so that it won't form a skin on top. Another tip is to scatter the chopped walnuts over the boiled wheat berries and let cool in the pot. In this case, there is no need for plastic wrap or cloth any more.
• 9 When cooled, you'll notice the porridge is very dense and thick - that's the way it should be.
• 10 I recommend chopping the walnuts not too finely, we want to feel some texture. Then add them to the porridge, along with the vanilla and rum extracts, grated lemon zest and cinnamon. Mix everything together, better to use your hands here, it's a thick mixture and using the spoon can be strenuous.
• 11 Set the ring of the ring cake pan (without the bottom) on a plate and place the porridge inside.
• 12 Press and even out with a spoon.
• 13 Decorate the top with coconut flakes, walnuts, etc or you can dust with cocoa powder, like the traditional way. Because our coliva was for our personal desire and not for a special occasion, I kept it simple and I decorated it with walnut halves.
• 14 Refrigerate for at least 2-3 hours for the flavours to blend, then serve. For serving, I sliced it, just like a cake and it held together pretty well. Enjoy!

ROMANIAN COLIVA RECIPE - (3.3/5)

Steps:

• Wash the wheat kernel with nine waters (one for each of the 9 angel squads in heaven) then boil in a Teflon pot for 2-3 hours at medium heat. Stir thoughtfully with a wooden spoon to prevent the wheat from sticking to the bottom of the pot. When boiled, put content into an enameled pot and covered with a wet towel, so that the composition won't form a "crust." Sweeten the composition with 250 g sugar and 150 g honey. Flavor with zest from one lemon and one orange and with 1 TBS vanilla. Add 200 g of the crushed walnuts and stir till all these extra ingredients incorporate in the wheat composition evenly. Your coliva is now almost ready - all it needs is the décor that will make it fit for the liturgy. Place the composition on a large platter and form the coliva with your hands, respecting its shape - make sure you even the coliva to look like a cake. Coliva can take any form: rectangular, oval or round, and sometimes even "cross." With the rest of the crushed walnuts and crushed graham crackers cover the coliva on the top and the sides. Add powder sugar and then make your ornaments out of chocolate and candy. You can even use half walnuts to form a cross or to ornate the sides of the coliva. Coliva is very delicious, and many people choose to eat it on occasions other than those related to death. If you want to do so, simply skip the shaping and decorating.

ROMANIAN COZONAC OR COLAC - A CHRISTMAS BREAD

Steps:

• Preheat oven to 350°F.
• For the Dough: Heat the milk to lukewarm.
• In a separate bowl, crumble yeast.
• Add 2 tsp sugar, 2 tbsp milk; set aside.
• In a large mixing bowl, place the 4 cups flour.
• To the lukewarm milk, add 3 Tbsp sugar, 1 tsp salt, the melted butter, lightly beaten eggs, (and optional food colouring).
• Add yeast mixture to remaining milk.
• Beat all with with rotary beater until thoroughly blended.
• Pour mixture over flour and work in, with a wooden spoon, until all flour has mixed well with milk mixture.
• Now, knead with hands for about 5 minutes or until dough will not stick too your hands.
• Cover with clean tea towel and place in warm spot. Allow dough to rise until double in size.
• Punch down and knead again for 2 minutes.
• Let rise again.
• Roll out dough and fill with your favourite filling.
• Cheese Filling: Cream cheese well, with fork.
• Add cornstarch and egg yolks and mix well.
• Add sour cream, 1 or 2 tbsp at a time.
• Work quickly and mix thoroughly.
• Add 4 tbsp sugar and flavouring.
• Spread over the dough, and bake in a moderate oven (350°F) until done.
• After 45 minutes, check for doneness.