An Apple a Day… : Spiced Pork and Apples Pikantiška Kiauliena su Obuoliais, Apple Raisin Dessert Cake Obuolinis Pyragas su Razinom, Apple Cake Obuolinis Pyragas, Apple Squares Pyragėliai su Obuoliais, Apple Cheese Obuolių Sūris

with Dana Siliūnas.

An apple a day…

Apples (or obuoliai, if you prefer) have always been a favorite in Lithuanian cooking, especially this time of year. They were plentiful in everyone’s back yard and were easily stored over the winter.

Pikantiška kiauliena su obuoliais

1/3 lb. boneless pork tenderloin
1/4 tsp. each – garlic powder, ground cinnamon, ground cloves, ground nutmeg, ground white pepper
1/2 cup unsweetened apple juice
1 tsp. soy sauce (optional)
1 tsp. cider vinegar
1 tsp. cornstarch
1 tsp. vegetable oil
1 unpeeled apple, cored and sliced
1 cup hot cooked rice

Cut pork across grain into very thin slices. Blend spices and sprinkle over pork; set aside. Blend apple juice, soy sauce, vinegar and cornstarch in small bowl; set aside. Heat oil in medium skillet over medium-high heat. Add pork and cook, stirring constantly, 4 minutes or until browned. Remove pork from skillet. Add apple to skillet; stir and cook until apple is lightly brown. Return pork to skillet; add apple juice mixture and cook, stirring, until sauce is thickened. Serve over rice. Makes 2 servings.

Obuoliu suris

5 lbs. apples, peeled and thinly sliced
3 lbs. sugar
1/2 tsp. cinnamon

Mix apples with sugar and let rest 48 hours, until juice is formed. Pour off juice into a preserving pot, cook on low heat until half of juice has evaporated in cooking, and remaing juice darkens and thickens. Add 3/4 of apple slices and cook stirring constantly until apple mass is quite thick and no juice remains, about 1 hour. Add remaining apple slices, cinnamon and cook until last addition of apples is soft and light color, giving the cheese a marbled effect. Pour apple mass into a damp cheese bag, tie and place between two boards and weigh down for two days. Hang cheese in airy spot to dry. Store in a cool but dry place. This is a Lithuanian delicacy served with wine, coffee and tea.

Obuolinis pyragas

4 eggs
1 1/2 cups sugar
1 tsp. cinnamon
1 cup oil
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
4 cups apples, chopped
1 cup pecans, chopped

Beat eggs and sugar until light; add oil, then the remaining ingredients. Fold in apples and nuts last. Pour batter into a greased 9” x 13” pan. Bake at 350° for 1 hour.

Note: May be baked in a well-greased Bundt pan at 325° for 1 hour.

Caramel topping
1/2 cup butter, melted
1 cup light brown sugar
1/4 cup condensed milk
1 tsp. vanilla

Mix all ingredients in small sauce pan; boil for 3 minutes over medium heat. Drizzle over warm cake.

Obuolinis pyragas su razinom

2 1/2 oz. butter
1 egg
3 oz. sugar
1/2 tsp. almond essence (extract)
4 oz. self-raising flour
1 tsp. baking powder
12 oz. cooking apples
2 oz. golden raisins
Icing sugar (powdered sugar)

Melt butter, add egg, sugar, almond essence, and then fold in flour and baking powder. Spread half mixture in tin, arrange apple slices over, sprinkle raisins over, then spread remaining mixture over. Bake at 350° 1 to IV4 hours. Sprinkle with powdered sugar when cold.

Pyrageliai su obuoliais

1 cup sugar
2 eggs
3/4 cup salad oil
1 1/2 cups flour
1 tsp. baking soda
2 cups apples, peeled and coarsely chopped
1 tsp. vanilla
1/2 cup pecans or walnuts, chopped
1/2 cup brown sugar

Grease 9” x 13” pan. Preheat oven to 350°. Beat together eggs and sugar until light and fluffy. Add oil, mix until smooth. Sift together flour and baking soda; add to creamed mixture; blend until smooth. Fold in apples and nuts. Pour batter into baking pan; sprinkle top with the brown sugar. Bake 25 minutes until top is golden brown. Cut into squares and serve with a dollop of whipping cream.