{"id":3163,"date":"2009-11-15T18:17:40","date_gmt":"2009-11-16T00:17:40","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3163"},"modified":"2016-02-17T18:20:29","modified_gmt":"2016-02-18T00:20:29","slug":"for-a-typical-kucios-supper","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/for-a-typical-kucios-supper\/","title":{"rendered":"For a typical K\u016b\u010dios supper"},"content":{"rendered":"

CRANBERRY PUDDING<\/strong><\/em>
\nSpanguoli\u0173 kisielius<\/em><\/p>\n

4 cups cranberries
\n2 cups sugar
\n1 cup potato starch, dissolved in 1\u00bd cups cold water
\n5 cups water
\n\u00bc cup lemon juice
\nCinnamon, cloves, orange peel
\nRinse cranberries, removing any stems or brown berries. Place in large pot and fill with cold water, covering the berries by about 1 inch. Bring cranberries to a boil and simmer, covered, until they soften and burst. Remove from heat. Strain cooked berries and liquid into another large pot, forcing them through a sieve, or use a food mill. Simmer spices in water, separately. Strain, add to cranberries, together with the sugar. Slowly simmer until mixture begins to boil, gradually adding lemon juice and potato starch and stirring constantly. Simmer until pudding begins to thicken. Adjust sweetness to taste. Pour into large serving bowl or individual bowls; cover with plastic wrap, placing it directly on the surface of the pud- ding so that a \u201cskin\u201d does not form. Chill in refrigerator.
\nPlease note:
\nSome Lithuanians prefer a more liquid kisielius, which can be drunk from a glass. Adjust the amount of potato starch, water and berries depending on how thick or thin you wish the pudding to be.<\/p>\n

CHRISTMAS COMPOTE<\/strong>
\nVaisi\u0173 kompotas<\/em><\/p>\n

6 cups water
\n1 (8-ounce) package mixed dried fruit. (If fruit are large, cut them into bite-size pieces)
\n1 cup sugar (adjust sweetness to taste)
\n\u00bd cup golden raisins
\n4 cloves
\nJuice of 1 lemon
\n1 cinnamon stick, orange peel
\nIn large saucepan, combine water, sugar, mixed fruit, raisins, lemon juice, orange peel, cloves and cinnamon. Bring to a bowl. Cover and simmer for about 20 minutes or until fruit is soft. Remove from heat. Remove cinnamon stick and cloves. Refrigerate overnight and serve chilled.
\nPlease note:
\nIf there are no dried apples in the fruit mixture, you can add some. You can also add dried figs or other dried fruit, if desired. It\u2019s up to you.<\/p>\n

CHRISTMAS EVE BISCUITS<\/strong>
\n\u017eli\u017eikai \/ presku\u010diai<\/em><\/p>\n

\u00bc cup warm water
\n1 package dry yeast (about 1 oz.)
\n\u00be cup milk
\n\u00bc cup sugar
\n1 tsp. salt
\n1 egg, beaten
\n\u00bc cup butter or margarine, melted
\n3\u00bd to 4 cups flour
\nDissolve yeast in warm water in large bowl; let stand 5 minutes. Add milk, egg and butter or margarine to yeast mixture. Combine flour, sugar and salt; stir well. Gradually stir flour mixture into yeast mixture. Add more flour if needed to make a stiff dough. Turn dough onto floured board, divide into balls and roll the balls into finger-width coils. Cut coils into \u00bc- inch pieces. Place on a slightly greased cookie sheet and bake at 350F degrees until golden brown. Serve with<\/p>\n

POPPY SEED MILK<\/strong>
\nAguonpienis<\/em>
\n\u00bd pound poppy seeds
\n2 cups boiling water
\n\u00bd tsp. almond extract
\n1 Tbsp. honey or sugar to taste
\nPour boiling water over poppy seeds and let steep for about 1 hour. Trans- fer poppy seeds and liquid to a blender; add remaining ingredients. Blend at high speed until liquid is milky white. Let cool and serve over biscuits. If you prefer softer biscuits, let it stand for half an hour or so.<\/p>\n

MARINATED HERRING<\/strong>
\nMarinuota silk\u0117<\/em><\/p>\n

1 large salted herring
\n1 onion
\n1 bay leaf
\n10 peppercorns
\n1 thinly sliced carrot
\n2 small pieces of lemon rind (no white part)
\n1 Tbsp. vinegar
\n1 tsp. sugar
\n\u00bc tsp. salt
\n\u00bd cup oil
\n5 whole cloves
\nSoak herring overnight; change water twice. Clean herring and peel the skin; remove all the bones. Cut herring into 1 inch pieces. Slice onion thin; separate circles. Add onion, bay leaf, peppercorns, cloves, carrot, lemon rind, sugar, and salt into the oil. Cook until the onions are transparent. Add vinegar and cook 5 minutes more. Cool. Arrange herring in a serving dish, pour marinade over and let stand overnight.<\/p>\n

MUSHROOMS WITH SOUR CREAM<\/strong>
\nGrybai su grietine<\/em><\/p>\n

8 oz. mushrooms, sliced
\n2 Tsp. butter or margarine
\n1 tsp. flour
\n\u00bd cup sour cream
\n\u00bc tsp. salt
\nDash pepper, dill weed for garnish Cook and stir mushrooms in butter or margarine 5 minutes. Stir in flour. Cook and stir 1 minute. Stir in sour cream, salt and pepper. Heat, stirring occasionally, just until hot. Sprinkle with dill weed.<\/p>\n","protected":false},"excerpt":{"rendered":"

CRANBERRY PUDDING Spanguoli\u0173 kisielius 4 cups cranberries 2 cups sugar 1 cup potato starch, dissolved in 1\u00bd cups cold water 5 cups water \u00bc cup lemon juice Cinnamon, cloves, orange peel Rinse cranberries, removing any stems or brown berries. Place in large pot and fill with cold water, covering the berries by about 1 inch. …<\/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-3163","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\/3163","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=3163"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3163\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}