Ukrainian Dried Fruit Candy Ovochevi Konfeti Recipes

UKRAINIAN DRIED FRUIT CANDY OVOCHEVI KONFETI

Steps:

• Grind all of the fruits and nuts in the food processor. Add the honey and mix thoroughly.
• Shape the mixture into small balls and roll the balls in the confectioners' sugar.
• Alternatively, line a pan 8 inches square with wax paper or parchment paper. Pack the fruit and nut mixture firmly into the pan to a depth of about 3/4 inch. Melt the chocolate over warm water, and cover the mixture with the melted chocolate. Let it harden, then cut the candy into 1-inch squares.

UKRAINIAN DRIED FRUIT COMPOTE UZVAR

Steps:

• Combine fruit in a large pot and fill with enough cider to cover it by a third or more.
• (The fruit will absorb a lot of liquid.) Add cloves and lemon peel.
• Simmer until the larger pieces are cooked but not falling apart.
• Pour off liquid and cook until reduced by a third.
• To reduced liquid add honey, cinnamon, lemon juice, and fruit.
• Reheat, stirring.
• Taste, and add more lemon juice if needed.
• Serve warm in crystal or clear glass bowls.
• Keeps in the refrigerator for up to 2 weeks.

UKRAINIAN GRAIN PUDDING

Steps:

• In medium saucepan over high heat, combine barley and 5 cups water. Cover and bring to boil, then reduce heat to low and simmer until tender, about 30 minutes, adding more water if necessary to keep barley covered.
• Meanwhile, bring small saucepan water to boil. Stir in poppy seeds, then remove from heat and let stand, covered, 30 minutes.
• Meanwhile, in small, dry skillet over moderate heat, toast almonds, shaking pan constantly, until browned and fragrant, about 4 minutes. Set aside.
• In fine-mesh sieve, drain poppy seeds, then transfer to food processor. Process until finely ground. When barley is tender, drain, reserving 1/2 cup of liquid. (If there isn't enough, add water to make 1/2 cup.) Transfer barley to large bowl. Stir in reserved liquid, honey, and salt. Stir in toasted almonds, ground poppy seeds, apricots, and raisins.
• Preheat the oven to 325°F. Lightly butter 8-inch square baking dish or 2-quart shallow casserole dish. Press barley mixture evenly into pan. Bake 20 minutes, then cool in pan, cover, and chill overnight.
• In small bowl, whisk together sugar and cinnamon. Spoon chilled kutia into small bowls, sprinkle with cinnamon-sugar if desired, and serve.