LET’S\u00a0 COOK\u00a0\u00a0 LITHUANIAN
\nwith Dana Sili\u016bnas<\/p>\n
Easter is a very special event for Lithuanians.The Easter meal usually includes a variety of meats to celebrate the end of long fasting during Lent. Heat oven to 350\u00b0.\u00a0 Rub duck inside and\u00a0 out\u00a0 with\u00a0 a\u00a0 few\u00a0 orange\u00a0 quarters.Sprinkle with salt and pepper inside and out. Place orange and apple quarters and 4 of the thyme sprigs in cavity. Insert a meat thermometer into thickest part.Roast\u00a0 25\u00a0 to\u00a0 30\u00a0 minutes\u00a0 per pound, about\u00a0 2\u00a0 to\u00a0 2%\u00a0 hours.\u00a0 Baste with\u00a0 pan juices\u00a0 occasionally.\u00a0 Duckling\u00a0 is\u00a0 done when meat thermometer registers 190\u00b0. Remove duckling and let rest on plat\u00adter\u00a0 15 minutes before carving.\u00a0 Garnish with the remaining thyme sprigs. Serves 3.<\/p>\n BEEF\u00a0 ROLLS<\/strong> PORK\u00a0\u00a0 WITH\u00a0\u00a0 RED\u00a0\u00a0 CABBAGE<\/strong> CHICKEN\u00a0\u00a0 OR\u00a0\u00a0 TURKEY\u00a0 ROLL<\/strong> Chop the bread and onions together in a food processor, add to the meat and other ingredients. Mix thoroughly, add\u00ading salt\u00a0 and pepper.\u00a0 Bone the\u00a0 chicken (begin by slitting the back and scraping LET’S\u00a0 COOK\u00a0\u00a0 LITHUANIAN with Dana Sili\u016bnas Easter is a very special event for Lithuanians.The Easter meal usually includes a variety of meats to celebrate the end of long fasting during Lent. ROASTED\u00a0\u00a0 DUCKLING Kepta\u00a0 antis 1 duckling, 5 to 5 1\/2 pounds, excess fat removed 1 orange, quartered 1 tart apple (such as Granny Smith), …<\/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-2862","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\/2862","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=2862"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2862\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nROASTED\u00a0\u00a0 DUCKLING<\/strong>
\nKepta\u00a0 antis<\/em>
\n1 duckling, 5 to 5 1\/2 pounds, excess fat removed
\n1 orange, quartered
\n1 tart apple (such as Granny Smith), quartered, cored
\n8 large sprigs fresh thyme
\nSalt, ground black pepper<\/p>\n
\nSuktinukai\u00a0 (Zrazai)<\/em>
\n8 thin quick-fry steaks
\n1 cup onion, chopped
\n4 Tbsp. oil
\n1\/2 cup mushrooms, chopped
\n1 pound ground meat (mix beef, pork and veal)
\n1\/2 cup dry bread crumbs
\n1\/4 cup parsley, chopped
\n1 tsp. salt
\n1\/4 tsp. pepper
\n1 egg, beaten
\n1\/4 cup flour Sauce
\n1 1\/2 cups beef broth
\n1 bay leaf
\n1\/3 cup red wine vinegar
\n2 Tbsp. tomato paste
\nIn skillet saute onions and mushrooms in 2 tablespoons oil. In large bowl, mix meat,\u00a0 bread\u00a0 crumbs, parsley,\u00a0 egg,\u00a0 salt and\u00a0 pepper.\u00a0 Add\u00a0 sauteed\u00a0 onions\u00a0 and mushrooms;\u00a0 combine\u00a0 well.\u00a0 Lay\u00a0 out steaks on waxed paper and pound with mallet to tenderize. Place 2 tablespoons of meat filling at one end of steak and
\nroll up; secure with toothpick. In skillet heat\u00a0 remaining\u00a0 2\u00a0 tablespoons\u00a0 of oil. Dredge meat rolls in flour; brown in oil. Place in roasting pan.\u00a0 Mix beef broth, bay leaf, wine vinegar, and tomato paste. Pour sauce over meat rolls and bake at 325\u00b0 for 1 to 1 1\/ 2 hours. To serve, place beef rolls\u00a0 on\u00a0 platter;\u00a0 add 1\/2\u00a0 cup\u00a0 sour cream\u00a0 to\u00a0 liquid\u00a0 in\u00a0 roaster.\u00a0 Pour\u00a0 over meat or serve separately. These delicious beef rolls\u00a0 can\u00a0 be served with potatoes,rice or noodles. They freeze well and are easy to\u00a0 reheat.\u00a0 Smaller\u00a0 rolls\u00a0 look very
\nelegant as a buffet dish.<\/p>\n
\nKiauliena\u00a0 su\u00a0 raudonais\u00a0 kop\u016bstais<\/em>
\n1 large tart green apple, peeled and sliced
\n1 onion, sliced
\n1 clove garlic, minced
\n2 1\/2 cups water
\n1 bay leaf
\n1 small head red cabbage, shredded
\n1 1\/2 pounds fresh pork, cubed
\n2 tsp. cornstarch, optional
\n2 Tbsp. bacon fat
\n1\/2 cup red wine
\n1\/4 cup sugar
\n2 whole cloves
\nSalt and pepper
\nSaute apples\u00a0 and onion\u00a0 in bacon fat until\u00a0 the\u00a0 onions\u00a0 are\u00a0 soft.\u00a0 Add water, sugar, salt,\u00a0 pepper, cloves and bay leaf. Bring to a rolling boil and add cabbage. Reduce heat and simmer gently for 30 minutes stirring from time to time. Ren\u00adder a little pork fat in a separate pan and brown the cubes of meat in it along with the\u00a0 minced\u00a0 garlic.\u00a0 When\u00a0 the\u00a0 meat\u00a0 is nicely brown, add the wine and simmer gently while\u00a0 the cabbage cooks.\u00a0 Com\u00adbine\u00a0 the\u00a0 cabbage\u00a0 and\u00a0 the\u00a0 meat\u00a0 and thicken,\u00a0 if desired, with the cornstarch in\u00a0 a bit of cold water,\u00a0 and heat\u00a0 again. Great with potato pancakes and beer.<\/p>\n
\nVyniota\u00a0\u00a0 vi\u0161ta\u00a0 arba\u00a0 kalakutas<\/em>
\n1 7-8 pound chicken or turkey Stuffing
\n2 pounds ground chicken or veal
\n2 eggs, beaten
\n3 slices white bread, soaked in milk and squeezed dry
\n2 Tbsp. chopped parsley
\n1 Tbsp. chopped dill
\n2 onions, chopped and sauteed in oil or butter
\nSalt and pepper to taste<\/p>\n
\nthe meat away from the bone with a very sharp knife), leaving the breast meat in\u00adtact.\u00a0 Sprinkle with salt.\u00a0 Place chopped meat mixture in center of boned chick\u00aden, shape the meat and skin into a roll,fasten\u00a0 with string or skewers.\u00a0 Rub\u00a0 the skin with oil, bake at 350\u00b0 for\u00a0 1\/2 to 2hours.\u00a0 This\u00a0 recipe\u00a0 freezes well\u00a0 and\u00a0 is
\ndelicious hot or cold. It is a very popu\u00adlar Lithuanian buffet dish.<\/p>\n","protected":false},"excerpt":{"rendered":"