{"id":3363,"date":"2013-11-15T18:30:53","date_gmt":"2013-11-16T00:30:53","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3363"},"modified":"2016-02-21T18:39:36","modified_gmt":"2016-02-22T00:39:36","slug":"traditional-kucios-dishes-2","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/traditional-kucios-dishes-2\/","title":{"rendered":"Traditional K\u016b\u010dios Dishes"},"content":{"rendered":"

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

4 cups water
\n1 (8-ounce) package mixed dried fruit
\n1 cup pitted prunes
\n1 cup dried apples
\n\u00bd cup golden raisins
\n4 cloves
\nJuice of 1 lemon
\n1 cinnamon stick
\n\u00bd cup fruit brandy or kirsch (optional)<\/p>\n

In large saucepan, combine water, mixed fruit, cloves and cinnamon. Bring to a boil. Simmer for 15 minutes or until fruit is soft. Remove from heat; stir in brandy and lemon juice. Refrigerate overnight and serve chilled. NOTE: You have a choice of fruits to use. Some cooks add dried pears, apricots, even figs. Often the packages of dried fruits contain a variety of fruit, but you can add extra ones.<\/p>\n

CHRISTMAS EVE BISCUITS<\/strong>
\nPresku\u010diai, \u0161li\u017eikai<\/em><\/p>\n

\u00bc cup warm water
\n1 package dry yeast
\n\u00be cup milk
\n\u00bc cup sugar
\n1 tsp. salt
\n1 egg, beaten
\n\u00bc cup butter, melted
\n3\u00bd to 4 cups flour<\/p>\n

Dissolve yeast in warm water in large bowl; let stand 5 minutes. Add milk, egg and butter 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 350\u00b0 F until golden brown. They are eaten from dessert bowls and poppy seed milk (see recipe below) is poured over them.<\/p>\n

POPPY SEED MILK<\/strong>
\nAguonpienis<\/em>
\n\u00bd lb. poppy seeds
\n2 cups boiling water
\n\u00bc tsp. almond extract
\n1 Tbsp. honey, or to taste<\/p>\n

Pour boiling water over poppy seeds and let steep for about an hour. Transfer poppy seeds and liquid to a blender; add remaining ingredients. Blend at high speed until liquid is white and milky. Serve over Christmas Eve biscuits. NOTE: Perhaps not as traditional, but a faster and easier way to make poppy seed milk is to buy a 12.5 oz. can of Solo Poppy Seed Cake & Pastry Filling. Just dilute it in warm water, and VOILA! You have poppy seed milk. Amount of water depends on how thin or thick you want it.<\/p>\n

CRANBERRY PUDDING<\/strong>
\nKisielius<\/em><\/p>\n

4 cups fresh cranberries
\n2 cups sugar
\n1 cup potato starch, dissolved in 1\u00bd cups cold water
\n\u00bc cup lemon juice
\n5 cups water
\nRinse cranberries, removing any stems or brown berries. Place in large pot and fill with water, covering cranberries by about 1 inch. Bring cranberries to a boil and simmer covered, until berries split and soften. Remove from heat. Strain berries and liquid into another large pot, forcing them through a sieve, or use a food mill. Slowly simmer until mixture begins to boil; gradually add sugar, lemon juice and potato starch mixture, stirring constantly. Simmer until pudding begins to thicken, Adjust sweetness to taste. Pour into large serving bowl; cover with plastic wrap, placing it directly on the surface of the pudding so that a \u201cskin\u201d does not form. Serve in dessert bowls. Can be eaten cold or at room temperature. NOTE: Some Lithuanians prefer a more liquid kisielius , which can be drunk from glasses. An excessive amount of starch will produce a stiff pink concoction which may send you back to the store for more cranberries.<\/p>\n

HERRING IN TOMATO SAUCE<\/strong>
\nSilk\u0117s su pomidorais<\/em><\/p>\n

2 (6-ounce) jars pickled herring
\n2 onions, sliced
\n2 Tbsps. oil
\n1 (7-ounce) can tomato paste
\n2 cups tomato ketchup
\n1 tsp. sugar<\/p>\n

Drain herring and pat dry with paper towel. Arrange herring pieces in a glass serving dish; set aside. In a medium skillet, heat oil and saute onions until ten- der. Add remaining ingredients and simmer slowly to warm the sauce. Pour over the herring and let sit for several hours or overnight.<\/p>\n

BEET SALAD<\/strong>
\nVinagretas<\/em><\/p>\n

1 lb. Great Northern beans, cooked
\n3 or 4 boiled potatoes, diced
\n3 cans sliced beets
\n3-4 pickles, diced
\n1 onion, diced
\n3-4 hard-boiled eggs, diced
\n16 oz. sour cream
\n16 oz. mayonnaise
\nSalt and pepper to taste<\/p>\n

Soak beans overnight for faster cooking. Cook in water but do not overcook. Dice beets. Mix all together. Refrigerate. NOTE: This recipe makes a huge bowl; you may want to cut the recipe in half for one regular-size serving bowl.<\/p>\n","protected":false},"excerpt":{"rendered":"

CHRISTMAS COMPOTE Vaisi\u0173 kompotas 4 cups water 1 (8-ounce) package mixed dried fruit 1 cup pitted prunes 1 cup dried apples \u00bd cup golden raisins 4 cloves Juice of 1 lemon 1 cinnamon stick \u00bd cup fruit brandy or kirsch (optional) In large saucepan, combine water, mixed fruit, cloves and cinnamon. Bring to a boil. …<\/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-3363","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\/3363","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=3363"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3363\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}