Let\u2019s Cook Lithuanian
\nwith Dana Sili\u016bnas<\/p>\n
Many readers are familiar with some of the better-known Lithuanian delicacies, such as kugelis, cepelinai, and kold\u016bnai. In Lithuania these dishes are also known by other names (bulvi\u0173 plok\u0161tainis, did\u017ekukuliai, and virtiniai.) But there are other favorite dishes, perhaps less known or popular, but just as delicious.<\/p>\n
BACON BUNS<\/strong> 1 pkg. dry active yeast Filling:<\/strong> Dough:<\/strong> JELLIED PIG\u2019S FEET<\/strong> 2 quartered pig\u2019s feet CABBAGE ROLLS<\/strong> 1 large head of green cabbage POTATO PANCAKES<\/strong> 4 large potatoes, peeled and grated Let\u2019s Cook Lithuanian with Dana Sili\u016bnas Many readers are familiar with some of the better-known Lithuanian delicacies, such as kugelis, cepelinai, and kold\u016bnai. In Lithuania these dishes are also known by other names (bulvi\u0173 plok\u0161tainis, did\u017ekukuliai, and virtiniai.) But there are other favorite dishes, perhaps less known or popular, but just as delicious. BACON BUNS …<\/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-2918","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\/2918","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=2918"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2918\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nLa\u0161iniuo\u010diai<\/em><\/p>\n
\n1 cup lukewarm milk
\n2 Tbsps. sugar
\n1 tsp. salt
\n3 cups all-purpose flower
\n3 egg yolks
\n8 Tbsps. (one stick) unsalted butter or margarine
\n1 lb. lean bacon, finely cut up
\n1 cup onion, finely chopped
\n1 egg yolk mixed with 1 Tbsp. of cream<\/p>\n
\nFry bacon and onion in large frying pan. When bacon is crisp and onions are light golden brown, drain on absorbent paper towel. Discard fat. Set bacon and onions aside.<\/p>\n
\nSprinkle yeast into \u00bd cup of luke- warm milk, add sugar and salt. Stir until thoroughly dissolved. Place mixture in a draft-free place until bubbles and doubles in volume. Pour flour into mixing bowl. Add yeast mixture, egg yolks, \u00bd cup of milk and 8 Tbsps. of softened butter or marga- rine. Beat well. Cover bowl with wet towel. Let rise for an hour. Dough will double. Punch down and let rise another 45 mins. Divide dough in half. On a lightly floured surface, roll each half into a circle 1 \/ 8 -in. thick. Cut out about 18 rounds of dough with a round cookie cutter. Place a teaspoon of bacon mixture in center of each round; fold sides of circle, making neat egg-shaped packages. Set buns, seam side down on cookie sheet 1 inch apart. Roll and fill remaining dough the same way. Place cookie sheets in warm place and let rise for 20-30 mins. Buns will double in size. Bake in preheated 375 \u00b0 oven for 10 mins. Coat each bun with egg yolk- cream mixture. Bake for another 10 mins. or until golden brown. Buns are best served hot, but are also tasty when cool. Makes about 38 buns.<\/p>\n
\nKo\u0161eliena \/ \u0160altiena<\/em><\/p>\n
\n2 quarts water
\n1 large onion, chopped
\n2 carrots, chopped
\n1 bay leaf
\n3 peppercorns
\n1 tsp. salt
\nWash pig\u2019s feet and place in a large pot with all other ingredients. Bring to boil, then simmer slowly about 2-3 hours or until meat separates from bones. Liquid should be reduced to about \u00bd of original quantity. Strain liquid into a large bowl or mold. Separate and discard bones. Cut meat into small pieces, add to liquid. Refrigerate until congealed. Remove fat from surface. Invert onto serving plate. Slice and serve cold with wedges of lemon or with prepared horseradish or mustard.<\/p>\n
\nBaland\u0117liai<\/em><\/p>\n
\n1 large onion, chopped
\n1 lb. ground meat (mix pork, veal and beef)
\n1 egg
\n6 oz. rice, uncooked
\n\u00bd tsp. salt
\n\u00bc tsp. pepper Sauce
\n\u00bd cup chicken broth
\n1 (14-oz) can stewed tomatoes
\n2 Tbsps. tomato paste
\n4 Tbsps. parsley, chopped
\nPinch sugar
\nSalt and pepper to taste
\nRemove core from cabbage. Place whole head of cabbage in a large pot filled with boiling water. Cover; cook 15 minutes. Carefully lift out and remove softened outer leaves. Return to boiling water until all leaves have softened and are easily pulled apart. Trim thick center spines from large leaves. Set aside. In large bowl, mix together meat, onions, egg, rice, salt and pepper. Place several tablespoons of meat filling on each cabbage leaf. Fold the sides of the leaf around the filling and roll up the leaves from the thick end to the thin end. Fasten securely with wooden toothpick. Place each roll seam side down in a large roaster or Dutch oven. Combine sauce ingredients and pour over cabbage rolls. Cover and simmer about 1 hour in a 325 \u00b0 oven, turning cabbage rolls occasionally. Serve with boiled potatoes, sour cream and dill pickles.<\/p>\n
\nBulviniai blynai<\/em><\/p>\n
\n4 egg whites, whipped
\n4 Tbsps. fine cracker crumbs
\n\u00bd tsp. salt
\n\u00bc tsp. baking powder
\n2 Tbsps. hot milk
\nOil for frying
\nAfter potatoes are grated, pour mixture into large strainer to reduce liquid. Mix all ingredients together, adding 2 Tbsps. of hot milk. Fry in oil until one side is browned. Turn over and brown the other side, adding more oil if needed. Place on paper towel to eliminate excess oil. May be served with sour cream or applesauce.<\/p>\n","protected":false},"excerpt":{"rendered":"