Poland has long traditions of Easter eggs hand painted.
The quickest method of coloring eggs is dipping them into hot water with dissolved dye.
One can also cover the egg shell with a pattern created by using the melted wax, and then immerse in a solution of dye.
The most interesting and valuable Easter eggs are created by artists who hand paint the eggs, either eggs shells or wooden or made of glass. Typically shells are used of duck eggs or goose eggs.
See here some great examples of artist hand painted Easter eggs.
Polish faworki (angel wings) are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and covered with powdered sugar. They are typically eaten in the period just before Lent.
White borscht soup, in Polish bialy barszcz or żurek wielkanocny, is typically eaten on Easter Sunday in Poland. The soup is soured by fermented bread and thickened with a roux (butter cooked with flour). Potatoes, along with sausage and hard cooked eggs are often served in the soup.
Many restaurants serve it nowadays for additional effect in a bowl made of bread.
Mazurek is a traditional flat Polish cake baked for Easter. It can be called a shortcrust tart. Typical is Mazurek’s low height , only 1 to 2 cm (less than 1 inch). It is covered with icing – a very sweet paste, either Dulce de leche (slowly heated sweetened milk) or sweet orange paste, and decorated with dried or fresh fruit, almonds, nuts, raisins.
Polish Easter cake called “baba” or “babka wielkanocna” is a simple yeast cake made up during Easter.
Deep fried Polish doughnuts, covered with powdered sugar. Called in Polish “pączki” with letter “a” having a little extra line so it looks like “ą”. If a plan letter “a” is used, this word has a completely different meaning and means “packages”.
Everybody in Poland eats these doughnuts on the Fat Thursday holiday, if you don’t , it brings bad luck.
Fat Thursday, in Polish “Tłusty czwartek” is a traditional Catholic Christian feast marking the last Thursday before Lent and is associated with the celebration of Carnival.
Traditional Polish Christmas Eve dinner should have in the dessert part a compote (Polish: kompot), a drink made out of dried fruit (apple, pear, plum) and spices (cloves, cinnamon).
A poppy seed cake is a traditional Polish Christmas dessert. It is prepared as a yeast cake stuffed with ground poppy with added raisins, almonds or walnuts. The cake is decorated after baking with icing and orange peel or raisins.
The day of this post is the Christmas Day, December 25 so let me show a picture of mouth blown, hand painted Polish Christmas ornaments. Poland has a strong position in production and export of hand made Christmas ornaments. Some like these on the picture are individually painted by artists and are great collectibles.
To see more of these wonderful hand painted, mouth blown Christmas ornaments see ImaginativeGifts Christmas Ornaments
The Christmas Eve dinner is the most important family gathering and family dinner of the year in Poland, like the Thanksgiving dinner in the US. The dishes for the Polish traditional Christmas Eve dinner is pretty well defined and there are two dishes which are simple the must – one of the red beet soup – borscht (Polish spelling is “barszcz”), another is the the carp fish. There is some mystery in making a real borscht from red beets and many Polish housewives go for a easy solution – buy at the open market or in the supermarket a bottle of the borscht concentrate which will form the bases of the soup. Of course, borscht soup is eaten in Poland through out the year but the soup for the Christmas Eve must be special – it comes with special dumplings which look like Italian ravioli and have stuffing with wild mushrooms. The dumplings are called in Polish “uszka” which means little ears and the name probably relates to the shape. Please see for yourself at this picture below.