Some “Kūčios” favorites

Kūčiukai, šližikai

¼ cup warm water (105°F to 115°F)
1 package dry yeast
¾ cup milk
¼ cup sugar
1 tsp. salt
1 egg, beaten
¼ cup butter, melted
3½ to 4 cups flour
Dissolve yeast in warm water in large bowl; let stand 5 min. Add milk, egg and butter to yeast mixture. Combine flour, sugar and salt; stir well. Gradually stir flour mixture into yeast mixture. Add more flour if needed to make a stiff dough. Turn dough onto floured board, divide into balls and roll the balls into finger- width coils; cut coils into ¼ -inch pieces; place on a slightly greased cookie sheet and bake at 350 ° until golden brown. These biscuits are eaten from dessert bowls and poppy seed milk is poured over them. They can be made ahead of time, as are most Kūčios dishes.


½ lb. poppy seeds
2 cups boiling water
¼ tsp. almond extract
1 Tbsp. honey
Pour boiling water over poppy seeds and let steep for a couple of hours. Transfer poppy seeds and liquid to a blender; add remaining ingredients. Blend at high speed until liquid is white and milky. Serve over Christmas Eve biscuits.
Modern cooks have figured out a quicker and easier way to prepare poppy seed milk. Put the contents of a 12-oz. can of Solo brand poppy seed pie filling into a bowl. Add ½ cup of hot water and ½ cup of hot milk. Mix it all well. Cool. That’s all!

žuvis su pomidorais

6-8 fillets whitefish, sole or similar fish
1 cup flour mixed with 1 Tbsp. seasoned salt 1 large onion, sliced
2 carrots, peeled and coarsely grated
1 stalk celery, coarsely grated
1 (7-oz.) can tomato paste
2 cups tomato ketchup
1 tsp. sugar
2 Tbsps. oil
In a large skillet, sauté onions, celery and carrots until onions are tender. Add tomato paste, ketchup and sugar. Set aside. In another skillet, heat oil and brown fish fillets, dredged in seasoned flour. Add sauce to fish and simmer for 3-5 min. May be served hot or cold.

Spanguolių kisielius

4 cups cranberries
2 cups sugar
1 cup potato starch, dissolved in 1
½ cups cold water
¼ cup lemon juice
5 cups water
Rinse cranberries, removing any stems or brown berries. Place in large pot and fill with water, covering cranberries by about 1 inch. Bring cranberries to a boil and simmer, covered, until berries split and soften. Remove from heat. Strain berries and liquid into another large pot, forcing them through a sieve, or use a food mill. Slowly simmer until mixture begins to boil, gradually add sugar, lemon juice and potato starch mixture, stirring constantly. Simmer until pudding begins to thicken. Adjust sweetness to taste. Pour into large serving bowl, or individual dessert bowls, and chill.

Džiovintų vaisių kompotas

4 cups water
1 (8-oz.) package mixed dried fruit
1 cup pitted prunes
1 cup dried apples
½ cup golden raisins
4 cloves juice of 1 lemon
1 cinnamon stick
½ cup fruit brandy or kirsch (optional)
In large saucepan, combine water, mixed fruit, cloves and cinnamon. Bring to a boil. Simmer for 15 min. or until fruit is soft. Remove from heat; stir in brandy and lemon juice. Refrigerate overnight and serve chilled.