LET’S COOK LITHUANIAN
\nwith Dana Sili\u016bnas<\/p>\n
Traditionally the Lithuanian Christmas Eve \u2014 or K\u016b\u010dios \u2014 dinner table has 12 dishes, all of which are meatless. Fish, vegetables, and fruits predominate.<\/p>\n
BEET SOUP WITH\u00a0\u00a0 “LITTLE\u00a0 EARS”<\/strong> 1\u00a0 carrot,\u00a0 sliced OATMEAL\u00a0 PUDDING<\/strong> 3 cups oat flower POPPY SEED\u00a0 MILK<\/strong> 1\u00a0 (12-oz)\u00a0 can poppy seed filling,\u00a0 or soaked,\u00a0 drained and ground poppy seeds,\u00a0 sweetened to taste PIKE\u00a0 IN\u00a0 ASPIC<\/strong> LET’S COOK LITHUANIAN with Dana Sili\u016bnas Traditionally the Lithuanian Christmas Eve \u2014 or K\u016b\u010dios \u2014 dinner table has 12 dishes, all of which are meatless. Fish, vegetables, and fruits predominate. BEET SOUP WITH\u00a0\u00a0 “LITTLE\u00a0 EARS” Burok\u0117li\u0173\u00a0 sriuba su\u00a0 ausik\u0117mis 1\u00a0 carrot,\u00a0 sliced 1\u00a0 rib o f celery,\u00a0 sliced 1\u00a0 onion,\u00a0 cut into quarters 1\u00a0 bay …<\/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-2875","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\/2875","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=2875"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2875\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nBurok\u0117li\u0173\u00a0 sriuba su\u00a0 ausik\u0117mis<\/em><\/p>\n
\n1\u00a0 rib o f celery,\u00a0 sliced
\n1\u00a0 onion,\u00a0 cut into quarters
\n1\u00a0 bay leaf
\n6 peppercorns
\n1\u00a0 Tbsp.\u00a0 salt
\n1\u00a0 Tbsp.\u00a0 sugar
\n4 oz.\u00a0 dried mushrooms
\n12 cups water
\n3 beets
\nPlace the carrot, celery, onion, bay leaf, peppercorns, salt, sugar, mushrooms and water in a large kettle. Simmer until the vegetables are tender.\u00a0 Strain the broth, reserving\u00a0 the\u00a0 mushrooms\u00a0 but\u00a0 discard\u00ading\u00a0 the\u00a0 vegetables\u00a0 and\u00a0 bay leaf.\u00a0 Chop the mushrooms\u00a0 and set aside to use in the filling for the dumplings. Cook the beets separately until tender;\u00a0 drain,\u00a0 re\u00ad serving the beet juice. Peel and grate beets coarsely or cut into julienne strips. Place grated beets\u00a0 into soup\u00a0 tureen. Add the strained\u00a0 broth.\u00a0 Add\u00a0 the\u00a0 reserved\u00a0 beet juice to\u00a0 taste.\u00a0 Keep warm. Add dump\u00ad lings.
\nDumplings or \u201cLittle Ears\u201d
\nFilling
\nChopped mushrooms
\n1\u00a0 onion,\u00a0 sliced
\n2 tsps.\u00a0 dry bread crumbs
\n1\/2 tsp.\u00a0 salt
\nDash o f pepper
\n1\u00a0 egg,\u00a0 beaten Dough
\n2\u00a0 Tbsps.\u00a0 oil
\n1 1\/2 cups flour
\n1\u00a0 egg
\n1\u00a0 egg white
\nSalt to taste
\nPress\u00a0 the\u00a0 mushrooms,\u00a0 onion,\u00a0 bread
\ncrumbs,
\n1\/2\u00a0 teaspoon\u00a0 salt\u00a0 and\u00a0 pepper
\nthrough a food grinder twice. Add beaten egg and oil,\u00a0 mixing well; set aside. Mix the\u00a0 flour,\u00a0 1\u00a0 egg\u00a0 and\u00a0 salt\u00a0 with\u00a0 enough water to make a soft dough. Roll out to V8-inch thickness on a floured surface. Cut into\u00a0 1 1\/2-inch squares.\u00a0 Place a tea\u00ad spoon\u00a0 of the\u00a0 mushroom filling on\u00a0 the dough\u00a0 squares.\u00a0 Brush\u00a0 edges\u00a0 with\u00a0 egg white. Fold diagonally to form a trian\u00adgle, pressing edges together to seal. Twist two ends of the triangle up and over to form \u201cears.\u201d Drop into boiling water in a kettle. Simmer for 5\u00a0 minutes. Drain.<\/p>\n
\nAvi\u017einis kisielius<\/em><\/p>\n
\n6 cups warm water
\n1 slice black bread
\nSalt to taste
\nDried fruit,\u00a0 sliced\u00a0 (optional)
\nCombine\u00a0 the\u00a0 oat\u00a0 flour\u00a0 with\u00a0 warm water in a large container. Add the black bread.\u00a0 Let\u00a0 stand,\u00a0 covered,\u00a0 in\u00a0 a\u00a0 warm place for 12 to 20 hours or until soured. Mix well and strain into a large sauce\u00ad pan. Add the salt and fruit. Simmer over low heat until the mixture thickens, stir\u00ad ring\u00a0 occasionally.\u00a0 Pour\u00a0 into\u00a0 a\u00a0 lightly greased mold. Chill until set. Serve with poppy seed milk or with sweetened milk.<\/p>\n
\nAguon\u0173\u00a0 pienas<\/em><\/p>\n
\n1 cup warm water
\n1 qt.\u00a0 warm milk
\nCombine the poppy seed filling, wa\u00adter and milk in a large pitcher,\u00a0 stirring well. Let stand to cool. Serve in cups or pour\u00a0 over oatmeal pudding\u00a0 (above)\u00a0 or slizikai (Christmas Eve biscuits).
\nMarinuotos\u00a0 silk\u0117s su grietine
\n6 pickled herring,\u00a0 drained
\n1 large onion,\u00a0 minced
\n6 hard-boiled eggs,\u00a0 chopped
\n1 apple,\u00a0 chopped
\n1 tsp.\u00a0 lemon juice
\n1\u00a0 cup sour cream
\n1\/4 tsp.\u00a0 salt
\n1\/2 tsp. pepper
\n2 Tbsps. freshly chopped dill or parsley
\nCut\u00a0 the\u00a0 herring\u00a0 into\u00a0 small\u00a0 cubes. Combine with the onion, eggs, apple and lemon\u00a0 juice\u00a0 in\u00a0 a\u00a0 bowl.\u00a0 Mix\u00a0 the\u00a0 sour cream, salt and pepper in a small bowl. Stir into\u00a0 the herring mixture.\u00a0 Sprinkle with\u00a0 dill\u00a0 or\u00a0 parsley.\u00a0 Serve\u00a0 with\u00a0 dark bread.<\/p>\n
\nLydeka drebu\u010diuose<\/em>
\n1 1\/2 lbs.\u00a0 soup greens
\n1\u00a0 (3- to 4-lb.)\u00a0 whole pike,\u00a0 cleaned
\n1\u00a0 Tbsp.\u00a0 lemon juice or vinegar
\n2 to 4 envelopes unflavored gelatin
\n1 hard-cooked egg,\u00a0 thinly sliced
\n1\u00a0 carrot,\u00a0 thinly sliced,\u00a0 cooked Parsley
\nSalt, pepper and bay leaf to taste
\nPlace the soup greens, salt, pepper, and bay leaf in a saucepan. Add enough wa\u00adter to cover. Bring to a boil; reduce heat. Simmer for\u00a0 5\u00a0 to\u00a0 10\u00a0 minutes.\u00a0 Add the fish to the broth mixture. Simmer over low heat for\u00a0 15\u00a0 to 20\u00a0 minutes or until the\u00a0 fish\u00a0 flakes\u00a0 easily.\u00a0 Remove\u00a0 the\u00a0 fish carefully\u00a0 and\u00a0 place\u00a0 in\u00a0 a\u00a0 deep\u00a0 dish\u00a0 or decorative\u00a0 mold.\u00a0 Strain\u00a0 the\u00a0 broth,\u00a0 re\u00ad serving enough\u00a0 to\u00a0 cover\u00a0 the fish\u00a0 com\u00adpletely (2\u00a0 to 4 cups).\u00a0 Season the broth with lemon juice and salt. Add the gel\u00adatin,\u00a0 using 2\u00a0 envelopes for each\u00a0 1\u00a0 cup of broth.\u00a0 Stir\u00a0 until\u00a0 the\u00a0 gelatin\u00a0 is\u00a0 dis\u00ad solved.\u00a0 Pour\u00a0 the\u00a0 broth\u00a0 over\u00a0 the\u00a0 fish. Chill,\u00a0 covered,\u00a0 until\u00a0 the\u00a0 gelatin\u00a0 is\u00a0 set. Serve in the dish or turn out mold onto a\u00a0 platter.\u00a0 Decorate\u00a0 with\u00a0 slices\u00a0 of egg, carrot and parsley.<\/p>\n","protected":false},"excerpt":{"rendered":"