LET’S COOK LITHUANIAN
\nLithuanians have some favorite dishes Lm they have been enjoying for centuries. They still prepare them the same old- fashioned way their grandparents and great-grandparents used to prepare long time ago. Here in America many of us are either not familiar with some of these dishes, or we just go to the supermarket and pick up a jar. Most of these recipes come from \u201cLithuanian Traditional Foods, \u201d a cookbook published in Lithuania. If you can\u2019t find some of the ingredients, just improvise. They will turn out fine.<\/p>\n
SAUERKRAUT<\/strong> 20 pounds cabbage PICKLED CUCUMBERS<\/strong> 20 pounds pickling size cucumbers APPLE CHEESE<\/strong> MEAT IN ASPIC<\/strong> 1 1\/2 pounds pork hocks LET’S COOK LITHUANIAN Lithuanians have some favorite dishes Lm they have been enjoying for centuries. They still prepare them the same old- fashioned way their grandparents and great-grandparents used to prepare long time ago. Here in America many of us are either not familiar with some of these dishes, or we just go to the …<\/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-2881","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\/2881","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=2881"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2881\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2881"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2881"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2881"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nRauginti\u00a0 kop\u016bstai<\/em><\/p>\n
\n1 pound carrots, peeled and coarsely grated
\n6 oz. salt
\n1 cup caraway seed
\n3 oz. sugar
\n2 cups cranberries
\nUse wood, glass or enameled contain\u00ad er, rinsed with boiling water. Place sev\u00aderal cabbage leaves at the bottom of con\u00adtainer. Chop cabbage and mix with car\u00ad rots,\u00a0 cranberries,\u00a0 caraway seed, salt and sugar.\u00a0 Add\u00a0 in\u00a0 layers\u00a0 of\u00a0 10\u00a0 inches\u00a0 and tamp down each layer so that no air pock\u00adets remain. Fill container to about 4 inch\u00ad es from top, cover with linen cloth, place cover and weigh it down.\u00a0 There has\u00a0 to be\u00a0 about\u00a0 1\u00a0 inch\u00a0 of liquid\u00a0 above\u00a0 cover. Let ferment at 65\u00b0F. After 3\u00a0 days,\u00a0 take off cover and with a wooden stick poke holes\u00a0 in\u00a0 the\u00a0 cabbage\u00a0 to\u00a0 let\u00a0 escape\u00a0 gas formed during fermentation.\u00a0 Five days later, clean cover, weigh down again and move container to a cold place. Some\u00a0 homeowners\u00a0 will\u00a0 place\u00a0 small, whole cabbage at the bottom of contain\u00ad er.\u00a0 These fermented\u00a0 cabbage heads\u00a0 are used\u00a0 in\u00a0 salads\u00a0 or\u00a0 other\u00a0 dishes.\u00a0 Every homemaker\u00a0 has\u00a0 her\u00a0 own\u00a0 recipe\u00a0 for sauerkraut,\u00a0 the\u00a0 choice\u00a0 and\u00a0 quantity\u00a0 of seasonings\u00a0 varies.\u00a0 Most\u00a0 homemakers desirous of perfect, crisp sauerkraut make sure that the moon is in the right phase when preparing sauerkraut.<\/p>\n
\nRauginti agurkai<\/em><\/p>\n
\n5 garlic cloves
\n10 horseradish leaves
\n7 stalks of mature dill, with seeds
\n10 blackcurrant leaves
\n20 cherry leaves
\nUse a crock or wide mouth glass jar, rinsed with boiling water.\u00a0 Place a layer of seasonings in bottom of container, add a layer of cucumbers, continue layering until\u00a0 container is full,\u00a0 end with a layer of seasonings. Prepare brine solution. If pickles are for immediate consumption, 2\u00a0 or\u00a0 3\u00a0 days\u00a0 of fermentation,\u00a0 place\u00a0 1 V a cup salt in 40 cups of water. If for much later use, increase the amount of salt. Fill container with brine, weigh down with cover, keep in cool place.<\/p>\n
\nObuoli\u0173 s\u016bris<\/em>
\n10 pounds apples, peeled and thinly sliced
\n3\u00a0\u00a0 pounds sugar
\n1\/2 tsp. ground cinnamon
\nMix apples with sugar and let rest 48 hours, until juice is formed. Pour off juice into a preserving pot, cook on low heat until half of the juice has evaporated in cooking,\u00a0 and\u00a0 remaining\u00a0 juice\u00a0 darkens and thickens. Add % of apple slices and cook stirring constantly until apple mass is quite thick and no juice remains, about 1\u00a0 hour. Add remaining apple slices, cin\u00adnamon,\u00a0 and cook until last addition of apples is soft and light color, giving the cheese a marbled effect. Pour apple mass into\u00a0 a\u00a0 damp\u00a0 cheese\u00a0 bag,\u00a0 tie\u00a0 and\u00a0 place between two boards and weigh down for 2 days. Hand cheese in airy spot to dry. Store in a cool\u00a0 but dry place.\u00a0 This\u00a0 is\u00a0 a Lithuanian\u00a0 delicacy\u00a0 served\u00a0 with\u00a0 wine, coffee or tea.<\/p>\n
\n\u0160altiena – ko\u0161eliena<\/em><\/p>\n
\n1\/2 pound veal for stew or veal with bone
\n1\/2 pound chicken drumsticks
\n1 large onion, sliced
\n3 carrots, halved
\n1 garlic clove, minced
\n1\/2 tsp. salt
\n2 bay leaves
\n5 peppercorns
\n2 celery stalks with leaves, chopped
\n1\/2 cup parsley, chopped
\n1 pkg. unflavored gelatin dissolved in
\n1\/2 cup cold water
\nPlace all meat and the remaining in\u00adgredients, except for gelatin mixture, in a large stock pot;\u00a0 cover with water and bring to a boil. Simmer covered for I-V 2 hours. Add more water as necessary dur\u00ading cooking. Skim off the foam that col\u00adlects\u00a0 on\u00a0 the\u00a0 surface\u00a0 during\u00a0 cooking. Strain\u00a0 stock\u00a0 through\u00a0 a\u00a0 sieve;\u00a0 set\u00a0 meat and\u00a0 carrots\u00a0 aside;\u00a0 discard\u00a0 remainder. Remove bones and skins, discard. Trim and dice the meat; return diced meat to strained stock. Slice carrots and arrange the slices in a pattern on the bottom of a\u00a0 greased\u00a0 mold\u00a0 or\u00a0 loaf pan.\u00a0 Set\u00a0 aside. Pour gelatin mixture into the stock with meat\u00a0 mixture\u00a0 and\u00a0 simmer\u00a0 foe\u00a0 5\u00a0 min\u00adutes.\u00a0 Remove\u00a0 from\u00a0 heat;\u00a0 cool\u00a0 to\u00a0 room temperature.\u00a0 Dark\u00a0 rye\u00a0 bread\u00a0 is\u00a0 a\u00a0 tasty accompaniment.\u00a0 The dish is often\u00a0 eat\u00ad en with\u00a0 a sprinkle of vinegar or lemon juice, or a spoonful of horseradish.<\/p>\n","protected":false},"excerpt":{"rendered":"