Every plate or tray of Koliva is different (as you can see in the photograph at the top of this entry). We are following the guidelines that my mother taught me, and that I have adapted to make it my own. It is definitely a combination of my mother, mother-in-law, church ladies, and cookbooks that influenced my way of making Koliva.
This is part 2 of the entry on Koliva. We split it into two parts because it really does take two days to make this. You cannot start decorating the Koliva until the berries have been dried and you are ready to take it to the church. Once all the ingredients are mixed together, this dish becomes perishable. As just boiled wheat with nothing added to it, the wheat, by itself, cooked and dried, is not challenged.
For this recipe, you will need the following:
Decorate to your own liking. Then, take the dish to church with the list of names to commemorate with your Koliva.
At the church I attended earlier in my life in the U.S., the altar boys take everyone's individual bowls or plates of Koliva and mix it all together, then serve the entire parish. At the church we attend in Toronto, Canada, each individual must serve his or her own Koliva to parishioners at Coffee Hour. Two different ways of handling it, with two different perspectives. If you have to serve your own, make sure that you have the appropriate wares with you.
In John’s Gospel we find this quote, “Christ said, ‘Unless a wheat grain falls into the earth and dies, it remains alone; but if it dies, it bears much fruit.’” (John 12:24) As Orthodox Christians we are awaiting the 2nd Coming and the General Resurrection of the dead, through Christ we have Life! But, remembering the memory of our deceased beloved ones is an opportunity to pray for the souls of the departed as well as a way to help us heal from the death.
But I do not want you to be ignorant, brethren, concerning those who have fallen asleep, lest you sorrow as others who have no hope. For if we believe that Jesus died and rose again, even so God will bring with Him those who sleep in Jesus. For this we say to you by the work of the Lord, that we who are alive and remain until the coming of the Lord will by no means precede those who are asleep. For the Lord Himself will descendfrom heaven with a shout, with the voice of an archangel, and with the trumpet of God. And the dead in Christ will rise first. Then we who are alive and remain shall be caught up together with them in the clouds to meet the Lord in the air. And thus we shall always be with the Lord. Therefore comfort one another with these words. –1 Thessalonians 4:13-17
Most assuredly, I say to you unless a grain of wheat falls into the groundand dies, it remains alone, but if it dies, it produces much grain. – John 12:24
CLOSING PRAYER
For you, O Christ our God, are the resurrection, the life and the repose of your departed servants, who have fallen asleep and you we glorify together with your eternal Father and your all-holy, good and life-giving Spirit, now and forever and to the ages of ages. Amen
4-5 cups whole wheat berries, boiled, dried
1/4 cup sugar
1/2 cup raisins, golden or brown
1 TBSP cinnamon
1/4 cup parsley, chopped fine
1/2 cup chopped nuts (walnuts, peccans, almonds)
1/4 cup sesame seeds
1/4 cup pomegranate seeds
1/4 cup sliced or slivered almonds
1 cup bread crumbs, ground graham crackers, or ground toasted sesame seeds
2 cups (give or take) powdered sugar
1/4 pound white Jordan Almonds
Nonpareils, Dragees, Royal Icing, etc.
There are various decorations that people make, but typically, the decoration is a cross in the middle. If this were for a memorial service, we would also put the initials of the dead person; but for a Psychosavato, decorate with only a cross or multiple crosses (no initials).
After the wheat berries have dried, put them in a mixing bowl. Some may stick to the towel or sheet, but you can brush them off the cloth into the bowl. Then, combine the wheat with the cinnamon and sugar. Mix this well and taste to make sure you have enough cinnamon. Some folks eliminate the sugar here, since there is so much powdered sugar on top, or for diabetics you may want to eliminate this sugar. Mix well.
Then add the parsley, cinnamon, nuts, sesame, pomegranate, and/or almonds to your liking. Some recipes call for cumin and coriander, which we don't use. Mix any combination of these ingredients.
Then add the parsley, cinnamon, nuts, sesame, pomegranate, and/or almonds to your liking. Some recipes call for cumin and coriander, which we don't use. Mix any combination of these ingredients.
Once everything is mixed together in the mixing bowl, pour that into a serving bowl or tray. I have seen people press the koliva into a bowl, then flip it onto a tray so that the Koliva is in the form of a mound. Or, you can use an attractive serving bowl or dish. We opted for a bowl. It can be any size or shape, as long as it fits your needs.
Press the Koliva down a little to make a nice shape in the serving bowl. Typically, you will have a mound in the middle. Sprinkle the entire top with the bread crumbs, ground graham crackers, or the ground toasted sesame seeds. We use a combination of ground toasted sesame with bread crumbs. This is to make a layer between the moist wheat and the powdered sugar coating, to prevent the moisture from destroying the decorative sugar. Make sure that all the wheat is covered by these crumbs and that the layer is nice and smooth. Press down on the crumbs to make sure they will not roll off the mixture.
Press the Koliva down a little to make a nice shape in the serving bowl. Typically, you will have a mound in the middle. Sprinkle the entire top with the bread crumbs, ground graham crackers, or the ground toasted sesame seeds. We use a combination of ground toasted sesame with bread crumbs. This is to make a layer between the moist wheat and the powdered sugar coating, to prevent the moisture from destroying the decorative sugar. Make sure that all the wheat is covered by these crumbs and that the layer is nice and smooth. Press down on the crumbs to make sure they will not roll off the mixture.
Then, using a sifter, sift the powdered sugar completely over the top. You must cover every space of the dish so that no bread crumbs show on top. Now, using a piece of wax paper, parchment paper, or even plastic wrap under your hand, smooth the top of the Koliva all around so that all of that powdered sugar is smooth, flat, and ready to decorate. Rub the top of the paper so that the sugar underneath is compacted and smoothed. You may see swirl marks or lines, but if you do this in sections, you can go back and smooth any place you missed. Also, clean up the edges of the serving dish from the excess powdered sugar before you lay the decorations.
Now, it is time to decorate the Koliva. Using a spatula or straight edge, draw the cross that you want to make. This will give you guidance for spacing and for decoration ideas. Then, having an outline to follow is easier. Fill in the shape of the cross using white Jordan Almonds, whole almonds, nonpareils, and/or dragees. You can use any of these, or combination of these to create a border, too. Sometimes, the dragees are small, and you need use tweezers to pick and place them, so not to disturb the smooth sugar coating.
For decorating the border, you may want to try royal icing and a piping bag, making a border as you would on a cake. Royal icing will dry and can be mixed into the Koliva before serving. We have also seen stencils for beautiful icons, and then, with the use of toasted ground sesame or ground nuts, the stencil is filled in. Once again, this is completely subjective, but remember that it must be an edible decoration.
For decorating the border, you may want to try royal icing and a piping bag, making a border as you would on a cake. Royal icing will dry and can be mixed into the Koliva before serving. We have also seen stencils for beautiful icons, and then, with the use of toasted ground sesame or ground nuts, the stencil is filled in. Once again, this is completely subjective, but remember that it must be an edible decoration.
Decorate to your own liking. Then, take the dish to church with the list of names to commemorate with your Koliva.
At the church I attended earlier in my life in the U.S., the altar boys take everyone's individual bowls or plates of Koliva and mix it all together, then serve the entire parish. At the church we attend in Toronto, Canada, each individual must serve his or her own Koliva to parishioners at Coffee Hour. Two different ways of handling it, with two different perspectives. If you have to serve your own, make sure that you have the appropriate wares with you.
In John’s Gospel we find this quote, “Christ said, ‘Unless a wheat grain falls into the earth and dies, it remains alone; but if it dies, it bears much fruit.’” (John 12:24) As Orthodox Christians we are awaiting the 2nd Coming and the General Resurrection of the dead, through Christ we have Life! But, remembering the memory of our deceased beloved ones is an opportunity to pray for the souls of the departed as well as a way to help us heal from the death.
CLOSING PRAYER
For you, O Christ our God, are the resurrection, the life and the repose of your departed servants, who have fallen asleep and you we glorify together with your eternal Father and your all-holy, good and life-giving Spirit, now and forever and to the ages of ages. Amen
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