Folklorama: Khrustyky and Walnut Torte

Khrustyky

Back in 1980, in addition to two Irish pavilions, there were two Ukrainian pavilions.

One was the Kiev Pavilion, while the other was the Lviv Pavilion.

Bitaemo!

There may have been a logical reason for this.

Maybe two different boatloads of people migrated from each of these places.

Maybe there was some historical reason why they didn’t put on a show together.

Maybe one was a little bit country, while the other was a little bit city.  

The Lviv Pavilion was set up at 591 Pritchard Avenue, the building belonging to the sponsor, the Association of United Ukrainian Canadians.

Right off the bat they talk about the food: pyrohy, holubtski, nalysynki, kyshka and studinets, which were served with local beers and liquors.

They posted a recipe for Khrustyky.

For entertainment they had AUUC choirs, while the orchestra and soloists were joined by the Kamenyan Dancers from Edmonton.

They imported performers from Lviv and featured paintings and displays based on work from the Ukrainian poet, writer, scholar, and humanitarian, Ivan Franco, who created almost all of his works in the city of Lviv.

There was a museum to display the cultural heritage of the Ukrainian people.

It was a seriously thorough, educational pavilion.

The Kiev Pavilion took place at Garden City Collegiate.

From what I remember of Folkloramas during those years, it was one of the must-see places, year after year, and the lines of people waiting to get into the place were long.

There were dance ensembles and choirs such as the Orlan Ukrainian Folk Ensemble, the Selkirk Dancers, the O. Koshetz Choir, the Todaschuk Sisters and a special guest from Montreal, Andy Czerney, who was billed as a contemporary Ukrainian vocalist.

The classrooms had been turned into display areas filled with Ukrainian cross-stitch embroidery, loaves of braided bread, artifacts and a pysanky (egg painting) workshop.

While there you could feast on holubci, varenyky, borscht, tortes, uke-a-bobs, and other delicacies, washed down with domestic beer and liquors.

They chose to share their Walnut Torte recipe.

The Kiev was more relaxed than the Lviv was, with something for everybody.

Uke-a-bobs were a hit with the kiddies.

Even my father enjoyed their food and show! 

In this year’s Folklorama the Ukraine is represented by the Ukraine-Kyiv Pavilion, whose show includes the Todaschuk Sisters.
There will also be the Spirit of Ukraine Pavilion, as well as the Russian Pavilion.

Hints:

The Walnut Torte is a light torte and you can use any filling, within reason.

Jams, canned pie filling or cooked prunes are good.

If you want to be fancy you can spread a hazelnut cream filling and then spread it over the top and sides, like a layer cake.

                        Khrustyky 

Place in a large mixer bowl

3 egg yolks

3 large eggs

Beat until light and fluffy.

Add, beating after each addition

2 Tablespoons sugar

1 Tablespoon heavy cream

1/2 teaspoon salt

1 Tablespoon brandy or whiskey

1 1/2 Cups flour

Beat until you have a soft dough.

Cover bowl and let stand 30 minutes.

Divide dough into four portions.

Take one portion and roll very thin.

Cut into 3/4 inch strips, then diamond shape in 2 inch lengths.

Make a slit in the centre of each diamond, pull one end through the slit.

Fry for a few seconds in hot oil until a light golden colour.

Drain on paper towels to cool, then dust lightly with confectioners’ sugar.

                        Walnut Torte 

Place in a large mixer bowl

10 egg whites 

Let stand at room temperature for 1 hour.

Line 2 deep layer cake pans with wax paper and butter them well.

Add to the egg whites

1/2 teaspoon cream of tartar

2 or 3 drops of mapeline

Beat until it is stiff and stands in peaks.

Preheat oven to 350º F

Place in a medium mixer bowl

8 egg yolks

Beat well.

Add gradually

1 cup powdered sugar (berry)

Beat until light and fluffy.

Stir in 

1 Cup finely ground walnuts

4 Tablespoons fine bread crumbs

2 Tablespoons flour

Fold the beaten egg whites into this mixture.

Spoon the batter into the prepared pans.

Bake 40 minutes, or until done when tested.

Allow the cakes to cool in the pans 5 minutes, then remove them to a cake rack.

Spread any favourite filling between the layers and over the top.