What About Those Poppy Seeds?

Buchta

I grew up loving poppy seed. My Czech grandmother made kolache on a regular basis and we all clamored for the yummy poppy seed kolache. Sometimes she would make them open-face with posipka, but most often she enclosed them in the dough and made a poppy seed roll, and brushed them with butter when they came out of the oven. Once in a while she would glaze them with a simple glaze, but they didn't need any adornments. They were good just as they were. 

That wasn't the only time she used poppy seed. She also made buchta, which is a giant poppy seed roll. It was usually consumed in less than 24 hours. Lemon poppy seed cake was another favorite. She made that one in a bundt pan and glazed it with a lemon glaze. 

She was a purist about her poppy seed filling, and that rubbed off on me. No canned poppy seed. Never, never, never. No way, no how. She had a grinder and would grind it herself, and if we were around we'd help her grind it. Then she would make the filling on the stovetop. 

Sometimes we would try someone else's kolache, but they just couldn't hold a candle to Nan's, and most of the time they were filled with canned filling. The canned version was terrible--too sweet and tasted "canny." I could always tell when someone used the canned filling, and it was always a disappointment. That hasn't changed. There have been no improvements to the canned version after all these years. 

I'm very fortunate because I have her dedicated poppy seed grinder in my possession and that is what I use when I make poppy seed filling. 

Nan's poppy seed grinder,
made in...you guessed it,
Czechoslovakia! 

One thing I never had to worry about, (in fact, I never even heard about until years later), was the issue with the opiate content in poppy seeds. My grandfather and one of my uncles were both engineers with the Santa Fe railroad, and I remember that my uncle wouldn't eat poppy seed kolache unless he was on vacation. (Of course, the rest of us weren't bothered by this because there were more for us.) If he ate poppy seed, it might show up in a drug test. I don't really know when they started doing drug tests, but I don't think they  became standard until after my grandfather retired, or maybe shortly before then. I could be wrong, though, since it wasn't something I had to worry about personally. (Except for the extra kolache factor, that is.)  

I wanted to address it on this blog because I think some people might think that poppy seed will make you high if you eat enough of it. The poppy seeds themselves do contain a tiny bit of opium, but the majority comes from the sap in the pods which house the seeds. There is a chance that the poppy seeds will come in contact with the sap when they're harvested, but the poppy seeds that are available for purchase are normally washed before they go on the market. Still...traces of opiate might remain on the seeds after they're cleaned, and there's also the minute amount that the seeds themselves contain, but it is nothing to worry about.  

In the past, anyone who worked for a company that required regular blood tests could end up with a pink slip. Luckily, the federal government raised the acceptable level from .3 micrograms to 2 micrograms, so it's not really as much of an issue now. Just to be on the safe side though, if you have to have a drug test and have consumed anything with poppy seed, mention it to the tester. 

As far as getting high? No. You would have to consume an insane amount of poppy seeds for that to happen. Many pounds. You won't get a buzz from eating a poppy seed kolach. Well, maybe a sugar buzz, but that's it. 

There are some great articles in Google Scholar that discuss the opiate content of poppy seeds and information related to that if you are interested in learning more. 

I started thinking about poppy seeds because it is about time to make some kolache again. I don't make them nearly as often as my grandma did. I also like to make Mohnkuchen (German Poppy Seed Cake), which has a layer of poppy seed...a "mother lode" of a layer about an inch thick or more. (Still not enough to get a buzz, but the point of eating poppy seed is to enjoy the wonderful flavor. If you need a buzz, break out the wine. I don't know what wine pairs with poppy seed desserts though. You're on your own with that.) 

Thinking about that led me to thinking about some poppy seed loaded treats I made a few years ago. I brought them to a party, and believe it or not, there were leftovers. Leftovers? The poppy seed kolache and the Mohnkuchen were barely touched, but the other kolache were consumed. Hmm. It didn't occur to me at the time that no one wanted to eat the poppy seed because of the rumor of the buzz. It did hurt my feelings a bit. I spent a lot of time and love making the kolache and the Mohnkuchen, so when it was largely ignored, it hurt my heart. It was really my fault because I should have remembered that the attendees were people who eschewed alcohol, so I should have known. It didn't cross my mind though, because I never viewed poppy seeds as drugs or thought about them in that way at all, except for my uncle's drug tests. But there was a bright side. Leftovers! More for the true poppy seed kolache hounds. 

Here is a pic of a Mohnkuchen at a different party. This Mohnkuchen was consumed. 

So rest easy, Poppy Seed Lovers. You can enjoy your favorite poppy seed treats without fear. Be sure to hit me up for all your poppy seed needs, if you're local. Here is a fancier version of poppy seed kolache for your viewing pleasure:

Poppy Seed Kolache Deluxe

Chèvre Kolache with Brandied Apricots

The latest recipe experiment. Chèvre Kolache with Brandied Apricots, garnished with Flaxseed Pocipke.

 I now pronounce them good and GONE!

I will post the details on these yummy pastries later. 

Chèvre Kolache

On the Rise

A Bunch to Munch

Nan and Her Czech Plum Dumplings

My Czech grandmother (we all called her Nan), used to make plum dumplings. She called them "Siskas," which she pronounced as "Sheesh-kaz." I haven't been able to find this name and this recipe together on the internet. Czech websites call them, "'Svestkove Knedliky." Is her word how you pronounce, "Svestkove?" I don't know. 


I do know that she often had nicknames for things, (which reminds me a lot of me), but her nicknames were in Czech, lol. 


My Mom and I have been dying to make some plum dumplings. We remember Nan's recipe. I also did a search on the internet to see if I could find similarities to her recipe. Most of the Czech recipes call for bread crumbs (to be fried in butter before the cooked dumplings are added).

Nan never used bread crumbs when she made her recipe. She would either use cinnamon, sugar and butter or the same combination with a little cottage cheese thrown in. Then you tossed the cooked dumplings in the mixture. 


This recipe is really, really, really good. As soon as we find some proper plums, it is a definite, "Go!" I'm not sure if we'll be able to find them locally. The plums Nan used were a smaller variety. They used to carry them at the local grocery store because there were so many Czech and German families in the area. Now, not so much. So it may take some footwork to find the right dumplings. Regular plums can be used, but you have to cut them up, rather than using the whole plum. 


You never knew what you might walk into when you walked into Nan's kitchen, but whether it was fresh kolache, streudel, or plum dumplings, it was always a nice surprise! 

If you've ever experienced this fabulous plum dumplings recipe, please drop me a line. 


As always, Happy Eating! :)