The Great Lent begins on Monday, as it always does for the Byzantine Rite Catholics.
The Great Lent for Roman Catholics does not start until Ash Wednesday, so they have two extra days to enjoy meat meals. They also celebrate a very traditional Fat Thursday, when they enjoy their delicious “Paczki”, doughnuts.
I personally like to prepare meatless meals on Wednesdays and Fridays for the duration of the Great Lent, as well as during the full Holy Week, which is the week just before Easter Sunday.
This recipe is from the Traditional Ukrainian Cookery cookbook by Savella Stechishin (pg.415) if you have her book. This book was extremely popular in the 1970s, and now you still can find it on Amazon.com.
I love making these Rosettes for special occasions because they look so dainty, but it is a time-consuming process like with most baking projects.
One of my favorite recipes from my mom, is a recipe for crepes. She usually filled them with creamed, and sweetened, farmer’s cheese. I like my crepes filled with fresh fruits, or fruit preserves ( I use Smucker’s Sugar Free Fruit Preserves), served with fruit syrup (also by Smucker’s), and whipped cream. This dish may be served as a light main course, or as a dessert. Makes about 8 crepes.