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Paska and Almond Cake for the Easter Table

by Ona Daugirdas. Every family has its own food rituals for Holy Days and holidays. In my family, cast-in-stone Easter breakfast requirements were margučiai decorated by the children, my mother’s delectable cold roast duck, her light as a feather babka, and my dessert contribution—paska. When I married into the Daugirdas ...

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Studying History in the Kitchen

A new free e-book explores historical connections between Austrian and Lithuanian cooking. by ALICIA RUDOKAS. On January 26 the Austrian-Lithuanian community met in the heart of Vienna to celebrate the launch of a special publication: The eCookbook,  Tasting Historical Europe – Exploring the Culinary Threads between Austria and Lithuania. One ...

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A TOWERING CONFECTION : LITHUANIAN TREE CAKE

By Dainius Zalensas. If you have ever been to a Lithuanian wedding, you were most likely treated to a Tree Cake, a towering conical confection with numerous rounded branches jutting out from its trunk. It is a cake that gives a Lithuanian family celebration loft. The cake batter is made from ...

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Making Koldūnai

by Alex Šilbajoris. Of all the Lithuanian recipes my parents brought to the US, koldūnai were always my favorite. Dumplings filled with beef and drowned in butter! Making them was an event bringing all of the family together in the kitchen for hours of work, laughter, and talk. Everyone had ...

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Hedgehog Cake

By Josephine J. Daužvardis. Hedgehogs, those little spindly porcupine creatures, are much loved in Lithuania. Nature’s little exterminators, they were often brought into the farmhouse to control insect problems. The whimsical cake is a delight for the easter table or for a spring party. This recipe requires a bit of imagination ...

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Alehouses of Vilnius

by Martin Thibault. It is a great privilege to present the readers of Lithuanian Heritage with an extract of a travelogue written by Martin Thibault, a beer connoisseur and author from Québec, Canada, who traveled to Vilnius and then throughout the Lithuanian countryside, and made some astounding discoveries regarding craft ...

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It’s mushroom and fall fruit time

MUSHROOM AND POTATO SOUP Grybų ir bulvių sriuba 5 Tbsps. butter, divided 2 leeks, chopped 2 large carrots, sliced 6 cups chicken broth 2 tsps. dried dill weed 2 tsps. salt 1 bay leaf 1/8 tsp. ground black pepper 2 lbs. potatoes, peeled and diced 1 lb. fresh mushrooms, sliced ...

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Spring fruits and vegetables are now in season

RHUBARB CRUMBLE Rubarbarų pyragas 2 lbs. rhubarb, cut into 1-inch pieces (about 6 cups) 1¼ cups granulated sugar 1¼ cups all-purpose flour 1 tsp. vanilla extract 1 cup light brown sugar 1 stick unsalted butter, cut into small pieces ½ tsp. salt Vanilla ice cream, for serving (optional) Preheat oven ...

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A conversation with the Luschas family

The Knights of Lithuania have surpassed their 100 year anniversary, but its membership keeps the organization young and vibrant. Take the Luschas family – active members of the K of L – their creative spirit and cando attitude is making Lithuania a household name throughout the United States. Elaine and ...

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Hot soups for chilly winter days

SAUERK RAUT  SOUP Raugintų  kopūstų  sriuba 1 lb. sauerkraut,  drained 1 lb. meat, pork or beef 1 onion,  quartered 1 carrot, grated 4 peppercorns 2 bay leaves Salt to taste Cut meat into medium pieces,  cover with cold water and bring to a boil, remove scum. Add sauerkraut and onion. ...

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