{"id":2381,"date":"2014-09-15T22:35:17","date_gmt":"2014-09-16T04:35:17","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=2381"},"modified":"2016-02-14T09:23:33","modified_gmt":"2016-02-14T15:23:33","slug":"its-mushroom-and-fall-fruit-time","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/its-mushroom-and-fall-fruit-time\/","title":{"rendered":"It\u2019s mushroom and fall fruit time"},"content":{"rendered":"

MUSHROOM AND POTATO SOUP<\/strong>
\n Gryb\u0173 ir bulvi\u0173 sriuba<\/em><\/p>\n

5 Tbsps. butter, divided 2 leeks, chopped
\n2 large carrots, sliced
\n6 cups chicken broth
\n2 tsps. dried dill weed
\n2 tsps. salt
\n1 bay leaf
\n1\/8 tsp. ground black pepper
\n2 lbs. potatoes, peeled and diced
\n1 lb. fresh mushrooms, sliced
\n1 cup half-and-half
\n1\u20444 cup all-purpose flour
\nFresh dill weed, for garnish (optional)<\/p>\n

Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.<\/p>\n

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PEAR AND CRANBERRY CRISP<\/strong>
\nKriau\u0161i\u0173 ir spanguoli\u0173 pyragas<\/em><\/p>\n

3\u20444 cup old-fashioned rolled oats (not quick-cooking)
\n1\/3 cup plus 2 Tbsps. packed light- brown sugar
\n1\u20444 cup all-purpose flour (spooned and leveled)
\n1\u20444 cup blanched almonds, chopped 1\u20442 tsp. ground cinnamon
\n1\u20444 tsp. fine salt
\n5 Tbsps. unsalted butter, room temperature
\n3 lbs. pears, such as Bartlett or Anjou (about 6), cored, peeled, and cut into 1\u20442-inch pieces
\n1\u20444 cup finely chopped crystallized ginger (optional)
\n1 cup dried cranberries 2 Tbsps. cornstarch<\/p>\n

Preheat oven to 400\u00b0. In a medium bowl, combine oats, 1\/3 cup brown sugar, flour, almonds, cinnamon, and salt. With your hands or a pastry cutter, work in butter until large clumps form. In a large bowl, gently toss together pears, 2 tablespoons brown sugar, ginger (if using), cranberries, and cornstarch. Transfer to an 8-inch square baking dish and sprinkle with oat mixture. Bake until juices are bubbling and topping is browned and crisp, about 20 minutes. Let cool 10 minutes. Serve warm at room temperature. Delicious with a scoop of vanilla ice cream.<\/p>\n

 <\/p>\n

AUTUMN FRUIT TART<\/strong>
\nRudenini\u0173 vaisi\u0173 pyragas<\/em><\/p>\n

1\u20442 cup butter, softened
\n4 ounces cream cheese, softened 11\u20442 cups all-purpose flour
\n2 large apples, peeled and thinly sliced
\n1 medium pear, peeled and thinly sliced
\n41\u20442 tsps. cornstarch
\n1\u20442 tsp. ground cinnamon
\n1\u20444 tsp. ground cardamom 1\u20444 tsp. ground nutmeg
\n1\u20444 cup orange juice
\n1\/3 cup packed brown sugar 1\u20442 cup apricot jam, warmed<\/p>\n

In a small bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour. Preheat oven to 375\u00b0. In a large bowl, combine apples and pear. In a small bowl, combine cornstarch and spices; stir in orange juice until smooth. Stir in brown sugar until blended. Add to apple mixture and stir gently to coat. On a lightly floured surface, roll out dough into a 14-inch circle. Transfer to a parchment-lined baking sheet. Spoon filling over the pastry to within 2-inches of edges. Fold up edges of pastry over filling, leaving center uncovered. Bake 40-45 minutes or until crust is golden and filling is bubbly. Spread with apricot jam. Using parchment paper, slide tart onto a wire rack to cool.<\/p>\n

 <\/p>\n

MUSHROOM STROGANOFF<\/strong>
\nGryb\u0173 befstrogenas<\/em><\/p>\n

3 Tbsps. butter
\n1 large onion, chopped
\n3\u20444 lb. large mushrooms, sliced 11\u20442 cups vegetable broth
\n11\u20442 cups sour cream
\n3 Tbsps. all-purpose flour
\n1\u20444 cup chopped fresh parsley 8 ounces dried egg noodles<\/p>\n

Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until \u201cal dente\u201d, about 7 minutes. Remove from heat, drain, and set aside. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1\/3. Reduce heat to low, and return the mushrooms and onion to skillet. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.<\/p>\n

Dana Sili\u016bnas<\/p>\n

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MUSHROOM AND POTATO SOUP Gryb\u0173 ir bulvi\u0173 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 1 cup half-and-half 1\u20444 cup …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-2381","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=2381"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2381\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}