LET’S COOK LITHUANIAN
\nwith Dana Sili\u016bnas<\/p>\n
Traditional Lithuanian Easter foods are made of pork, veal,\u00a0 fowl, and milk. Also an abundance of baked goods, both sweet and savory.<\/p>\n
ROAST DUCK<\/strong> Duck stuffing<\/strong> TWIGS<\/strong> GLAZED\u00a0 HAM<\/strong> HOLIDAY\u00a0 BABA<\/strong> Preheat\u00a0 oven\u00a0 to\u00a0 350\u00b0F.\u00a0 Grease\u00a0 the 3\u00a0 coffee cans. Set aside. In small bowl, dissolve\u00a0 yeast\u00a0 in\u00a0 warm\u00a0 water.\u00a0 Stir\u00a0 in sugar\u00a0 and\u00a0 let\u00a0 stand\u00a0 until\u00a0 foamy.\u00a0 In large\u00a0 bowl\u00a0 of electric\u00a0 mixer,\u00a0 beat\u00a0 egg yolks\u00a0 and\u00a0 1\u00a0 cup\u00a0 of sugar\u00a0 until\u00a0 light. Add yeast mixture.\u00a0 Slowly add 4 cups flour, alternating with the warm milk. If the mixer has dough hooks, change to\u00a0 these\u00a0 for\u00a0 mixing\u00a0 in\u00a0 the\u00a0 melted butter and oil.\u00a0 Kneading may have to be\u00a0 finished\u00a0 by\u00a0 hand.\u00a0 Dough\u00a0 will\u00a0 be sticky.\u00a0 Cover\u00a0 and\u00a0 let\u00a0 dough\u00a0 rise\u00a0 in\u00a0 a warm\u00a0 place\u00a0 until doubled,\u00a0 about\u00a0 2 hours.\u00a0 Punch\u00a0 down\u00a0 dough\u00a0 and\u00a0 add raisins.\u00a0 Divide\u00a0 dough\u00a0 into\u00a0 3\u00a0 equal parts\u00a0 and\u00a0 fill\u00a0 the\u00a0 greased\u00a0 coffee\u00a0 cans, filling them about 1\/2 full.\u00a0 Set aside in warm\u00a0 place\u00a0 and\u00a0 let\u00a0 rise\u00a0 until\u00a0 almost doubled.\u00a0 Bake\u00a0 at\u00a0 350\u00b0F\u00a0 for\u00a0 35\u00a0 to\u00a0 40 minutes. Remove cans from oven, cool until\u00a0 slight warm; gently remove \u201cbobas\u201d from cans; cool completely.<\/p>\n LET’S COOK LITHUANIAN with Dana Sili\u016bnas Traditional Lithuanian Easter foods are made of pork, veal,\u00a0 fowl, and milk. Also an abundance of baked goods, both sweet and savory. ROAST DUCK Kepta antis To\u00a0 prepare\u00a0 duck\u00a0 for\u00a0 roasting,\u00a0 re\u00admove all loose fat and giblets from cav\u00adity.\u00a0 Trim\u00a0\u00a0 wings\u00a0 off at\u00a0 the\u00a0 first\u00a0 joint. Remove\u00a0 fat\u00a0 glands\u00a0 …<\/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":[78,156],"class_list":["post-2851","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliu"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2851","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=2851"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2851\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nKepta antis<\/em>
\nTo\u00a0 prepare\u00a0 duck\u00a0 for\u00a0 roasting,\u00a0 re\u00admove all loose fat and giblets from cav\u00adity.\u00a0 Trim\u00a0\u00a0 wings\u00a0 off at\u00a0 the\u00a0 first\u00a0 joint. Remove\u00a0 fat\u00a0 glands\u00a0 at\u00a0 the\u00a0 base\u00a0 of the tail.\u00a0 Rub\u00a0 cavity\u00a0 with\u00a0 salt\u00a0 and\u00a0 lemon juice.\u00a0 Prick the skin along the thighs, back and breast with a sharp fork. Keep refrigerated\u00a0 until\u00a0 ready\u00a0 to\u00a0 roast.\u00a0 Just before roasting\u00a0 or\u00a0 stuffing,\u00a0 season cavity\u00a0 with\u00a0 pepper.\u00a0 Preheat\u00a0 oven\u00a0 to 450\u00b0F.\u00a0 Place\u00a0 duck\u00a0 breast\u00a0 side\u00a0 up\u00a0 in
\nroasting pan on a rack. After\u00a0 15\u00a0 min\u00adutes turn oven down to 350\u00b0F and turn duck over every 15 minutes until done. Baste\u00a0 often\u00a0 with\u00a0 pan\u00a0 drippings\u00a0 or\u00a0 a mixture of soy sauce, orange juice and apricot jam\u00a0 or other\u00a0 basting\u00a0 sauce of choice.<\/p>\n
\nDuck\u00a0 may\u00a0 be\u00a0 stuffed\u00a0 with\u00a0 red cabbage\u00a0 and\u00a0 apple,\u00a0 sauerkraut\u00a0 and mushrooms,\u00a0 sauerkraut\u00a0 and\u00a0 raisins, or prunes and apples.<\/p>\n
\n\u017dagar\u0117liai<\/em>
\n1 lb. flour with a pinch o f salt
\n1\/2 cup butter
\n6 egg yolks
\n2 whole eggs
\n2 Tbsps. sugar
\n1 cup sour cream
\n1 oz. rum
\n1 tsp.\u00a0 vanilla extract
\nPowdered sugar
\nOil for deep frying
\nBlend yolks\u00a0 and\u00a0 2\u00a0 whole\u00a0 eggs with sugar\u00a0 until\u00a0 thick\u00a0 and\u00a0 lemon-colored. Sift\u00a0 flour\u00a0 into\u00a0 eggs,\u00a0 add\u00a0 sour\u00a0 cream, vanilla and rum. Mix well. Beat dough, folding\u00a0 it\u00a0 inward,\u00a0 until\u00a0 dough\u00a0 shows blisters. The more air is incorporated into\u00a0 dough,\u00a0 the lighter the\u00a0 twigs.\u00a0 Let dough rest in refrigerator for a couple of hours.\u00a0 Roll\u00a0 out\u00a0 dough\u00a0 very\u00a0 thin. Cut\u00a0 into\u00a0 strips,\u00a0 3\u00a0 inches\u00a0 long and\u00a0 1\/2 inch\u00a0 wide.\u00a0 Cut\u00a0 a\u00a0 slit\u00a0 in\u00a0 center,\u00a0 pull one end through slit.\u00a0 Heat oil in deep pot\u00a0 or\u00a0 deep\u00a0 fryer.\u00a0 To\u00a0 keep\u00a0 oil\u00a0 from foaming,\u00a0 add\u00a0 two\u00a0 pieces\u00a0 raw\u00a0 potato. When\u00a0 the\u00a0 twig is\u00a0 placed\u00a0 into\u00a0 hot\u00a0 oil and rises to surface fast, this means that oil\u00a0 is\u00a0 at\u00a0 right temperature.\u00a0 Fry\u00a0 until golden\u00a0 brown\u00a0 on\u00a0 both\u00a0 sides.\u00a0 Drain twigs\u00a0 on\u00a0 paper\u00a0 towels\u00a0 and\u00a0 dust\u00a0 with powdered sugar while still hot.<\/p>\n
\nApteptas kumpis<\/em>
\n1 precooked smoked ham
\n1\/2 cup brown sugar
\n1\/4 cup white or cider vinegar
\n2 Tbsps. flour
\n1\/4 cup prepared mustard or
\n2 tsps. dry powdered mustard
\n1 oz.\u00a0 whole cloves
\n1 bottle ginger ale
\nBoil\u00a0 ham\u00a0 for\u00a0 1\/2 hour\u00a0 in\u00a0 water\u00a0 to cover.\u00a0 Mix\u00a0 together\u00a0 sugar,\u00a0 vinegar, flour and mustard. Remove ham from water,\u00a0 score\u00a0 it\u00a0 diagonally\u00a0 in\u00a0 opposite directions\u00a0 and\u00a0 decorate\u00a0 the\u00a0 top\u00a0 and sides\u00a0 by\u00a0 pressing\u00a0 a\u00a0 clove\u00a0 into\u00a0 each square.\u00a0 Frost ham with glaze.\u00a0 Bake at 350\u00b0F,\u00a0 basting\u00a0 every\u00a0 15-20\u00a0 minutes with\u00a0 ginger ale\u00a0 until\u00a0 it\u00a0 is\u00a0 browned, about one hour.<\/p>\n
\n\u0160ventin\u0117 boba<\/em>
\n2 packages dry yeast
\n1\/2 cup warm water
\n2 Tbsps. sugar
\n1 cup scalded milk
\n8 egg yolks
\n1 cup sugar
\n4 cups flour
\n1\/2 cup butter, melted
\n1\/2 cup oil
\n1 cup raisins
\n3 (1-pound) coffee cans for baking the bread<\/p>\n