DRINKS GërimaiMead and beer are ceremonial and traditional drinks. Mead, midus is the oldest and noblest drink, served during banquets and special occasions. Travelers and chroniclers wrote about the manufacture and use of mead by Lithuanians and Prussians as early as the eleventh century. Good conditions existed to make mead because Lithuanians since early times took honey from wild bees in tree hollows. Today people have several hives on their farmsteads, to satisfy their family needs. Mead ten or more years old was the landlord’s pride, for mead’s quality increases with age. Often to celebrate the birth of a child, the father made a batch of mead. This batch was kept and aged until the child’s wedding. There was a time when mead took second place to vodka. However about 30 years ago there was a revival and mead was made again, using ancient recipes. Mead is again found on holiday tables, together with songs about mead and its traditions. Beer has been brewed in Lithuania since ancient times and even today is a popular, traditional drink. It is always brewed for family celebrations, feast days, barn raisings and funerals. Beer is brewed from sprouted barley malt. The most popular malt beer is made in Central and North Eastern Lithuania, where a strong beer is popular. In Samogitia, eemaitija, beer is brewed using dried bread, hops and sugar. Most often the man of the house brews his own beer. However, for special occasions, to brew extra good beer, a well known brew master is hired. During festivities, the brew master’s other job is to make sure that pitchers are always full. The making of home made wine in Lithuania was begun at the beginning of the twentieth century. Most wine was made in the South Western region, Suvalkija, from forest and orchard fruits and berries. Another ancient drink is made from birch and maple sap, collected in early spring. Sap is drunk fresh and fermented for summer drinking. To satisfy thirst, Lithuanians brew a semi sour drink, gira – kvass. Much appreciated from ancient times are linden, thyme, caraway seed, mint, raspberry, strawberry, camomile, dill seed and other herb teas, which not only refresh but also have healing properties. MEAD Midus True mead is made with natural, light honey. In Lithuania and neighboring countries home made mead varies because of different seasonings used.
LITHUANIAN MEAD Lietuviðkas midus 10 k (20 lbs) honey 10 l (10 qts) water 1cup dried hops 1 tablespoon dried juniper berries 8 teaspoons wine yeast Pour honey into stainless steel or enameled pot, cover with spring water, mix well and bring to a boil on low heat. Place hops and juniper berries into a linen bag and drop into boiling honey-water solution. Skim off scum and continue to boil until no more scum forms, about 1/2 hour. Cool solution to 85F/30C, add yeast, mix well and pour mixture into a glass carboy. Close bottle with cork, run a small hose or glass tube through the cork, one end of which is placed in a jar with water. This will allow the release of fermentation gases. Keep the fermenting carboy in a warm spot for about 3 weeks. As fermentation comes to an end, a deposit will form at the bottom of the carboy, decant mead into another carboy, stopper and keep at same warm temperature for about 3 months. Decant again and pour into an oak barrel. Close barrel and set in a cool spot. To obtain strong mead, age up to 5 years.
CARAWAY TEA Kmynø arbata 1 tablespoon caraway seed 1 cup water sugar to taste Pour hot water over caraway seed, boil for 5-10 minutes, then let infuse for several minutes. Strain and pour into cups, add sugar to taste.
LINDEN BLOSSOM TEA Liepþiedþiø arbata 15 linden blossom branches 2 tablespoons honey 2 tablespoons raspberry preserves 2 cups water Cover linden blossoms with boiling water and boil for 3-5 minutes. Strain, add honey and preserves and mix well. This tea is drunk on bitterly cold days and at bedtime.
ACORN COFFEE Giliø kava 1 l (1 quart) acorns 1 l (1 quart) milk Dry freshly picked acorns at room temperature for a couple of days. Shell and cook in milk until soft, about 45-60 minutes. Remove acorns from milk and blot dry, saute in a dry skillet until golden brown. Grind scorched acorns and store in a tight container. To make acorn coffee, take 1 part water, 2 parts sweet cream or milk. Place 3 teaspoons acorn coffee in boiling water, boil 2-3 minutes, whiten with milk or cream and add sugar to taste
CARROT COFFEE Morkø kava 1/2 k (1 lb) carrots, peeled and grated 1 l (1 quart) water 1 cup sweet cream sugar to taste Spread grated carrots on baking sheet and dry in oven, at low heat until carrot gratings turn dark brown, but are not burned. Cover dried carrots with hot water, boil for 5 minutes, remove from heat and let infuse for several minutes. Strain, warm if it has cooled, pour into cups, whiten with cream, sugar to taste. Store dried carrots in a tightly covered container, so that they are always at hand when desire for carrot coffee arises.
BREAD KVASS Duonos gira 1/2 k (1 lb) dried, black rye bread 5 l (5 quarts) water 20 g (4 teaspoons) yeast 1 cup raisins Cover bread with boiling water and let sit for 24 hours. Strain, add yeast blended with sugar, and remaining sugar, mix well and let ferment for 1-2 days in a warm spot. Pour fermented liquid into glass bottles, add several raisins to each bottle and close tightly. Store in a cool place. Kvass is ready to drink the next day. It will be drinkable for up to 2 months, if kept in a cold spot.
CARAWAY SEED KVASS Kmynø gira 2 cups caraway seed 5 l (5 quarts) water 1/2 k (1 lb) sugar 1 cup raisins 20 g (4 teaspoons) yeast Cover caraway seed with cold water and boil for 15-20 minutes. Strain, add sugar and cool to 105F/40C. Add proofed yeast, raisins. Set in a warm spot to ferment for 2 days. Pour into bottles, close tightly and keep in cold place. This will be ready in 2-3 days.
BARLEY KVASS Mieþiø gira 1 k (2 lbs) barley; 1/2 k (1 lb) sugar 20 g (1 cup) dried hops 5 l (5 quarts) water 20 g (4 teaspoons) yeast Saute barley in skillet until golden brown. Pour barley into a pot, cover with cold water, add hops and cook for 30 minutes. Strain, mix in sugar, cool and add proofed yeast. Let ferment in a warm spot for 48 hours. Pour fermented liquid into bottles, close bottles and store in a cool place. Barley kvass tastes best when 3 days old.
CRANBERRY KVASS Spanguoliø gira 1 k (2 lbs) cranberries 1 k (2 lbs) sugar 20 g (4 teaspoons) yeast 5 l (5 quarts) water Pour sugar and cranberries into a pot, cover with water and cook for 10 minutes. Put everything through a food mill and wash down pulp with berry juice. Cool and add proofed yeast, mix well. Set in a warm spot to ferment, for 3 days. Cranberry kvass is drunk right away or poured into bottles and stored in a cool place.
HONEY KVASS Medaus gira 1/2 l (2 cups) honey 5 l (5 quarts) water 20 g (4 teaspoons) yeast 1 cup raisins juice of 2 lemons Place honey in hot, boiled water, stir until honey melts. Cool. Add proofed yeast and let ferment for 24 hours in a warm place, until liquid begins to foam. Remove scum, add raisins and lemon juice. Pour into bottles and store in cool place. Honey kvass is brewed for weddings and other festivities.
BEET PUDDING Burokëliø kisielius 2 cups beet juice, made from raw beets 2 l (2 quarts) water 4 tablespoons potato starch 1/2 vanilla bean 2 lemons Dissolve starch in 1 cup cold water. Bring remaining water to a boil, mix in starch solution, vanilla bean, sugar, beet juice, juice of 1 lemon. Bring mixture to a boil. Remove from heat, pour pudding into a glass pitcher, add thinly sliced lemon and let cool. Beet pudding has not only a beautiful, rosy color but a very distinctive taste.
TREE SAP Sula Towards the end of March, before leaves appear, maples and birches are tapped for their sap. Maple trees are tapped more often because their sap is much sweeter than birch sap.
FERMENTED TREE SAP Rauginta sula Fill a wooden barrel with maple or birch sap. For extra flavor add black currant, cherry or birch branches. Cover top with oats. Oats are light and remain on the surface and sprout creating a 5 cm/2 inches thick cover. This method of covering the sap creates a flavorful fermentation. Such fermented sap can be kept for several months in a cool place and be available to satisfy summer thirst. Cut a round opening in the oat cover to allow a ladle to enter the barrel. Replace the cut out round when enough drink has been ladled.
POPPY SEED MILK Aguonø pienas 1 cup poppy seed 1 l (1 quart) water 1/2 cup sugar Process poppy seed in food processor until a thick mass is formed. Using a meat grinder it will take 2 grindings of scalded poppy seeds to make a thick mass. Pour boiled but chilled water over poppy seed mass, add sugar and mix well. Poppy milk is served with cookies, and used in soups and drinks. It is also served with oat pudding and Christmas biscuits.
HEMP SEED MILK Kanapiø pienas 1/2 l (2 cups) hemp seed 1 l (1 quart) boiled water salt to taste pinch of pepper Saute hemp seed in skillet until crisp. Process seed in food processor or grind in meat grinder until powdery. Pour powdered hemp seed into hot, boiled water, add salt and pepper and mix well. Both poppy and hemp seed milks are used in place of cow’s milk, especially during times of fasting or during winter when there is a shortage of regular milk.BAKED GOODS AND SWEETSKepiniai ir saldumynaiLithuanian people do not have a sweet tooth. Baked goods and sweets are not a part of daily eating. However each homemaker does her very best to be creative and to pamper the family especially during holidays and special occasions. Formerly, for holidays and weddings a variety of cakes, cookies and sweet rolls was baked. Tables were laden with beautifully decorated, delicious masterpieces. At wedding receptions, all eyes would be on the ”karvojus”, a large wedding tart which was decorated with a variety of dough birds and animals. Earlier all cakes and dainties were baked by the homemaker herself or a person, famous for her culinary prowess would be hired. At the beginning of this century, many new foods came to Lithuania, among them tortes and the famous baumkuchen from Germany, which now is a must for every special occasion.Today Lithuanian homemakers have many recipes for all occasions. Most popular baked goods are made commercially from recipes based on traditional and newly arrived sweets.However, the most appreciated baked goods are homemade and for this reason each homemaker is intent on creating recipes which will awe everyone and will please her family.
HOLIDAY YEAST CAKEŠventinis pyragas1 k (2 lbs) flour1/2 cup milk4 teaspoons fresh yeast2 teaspoons salt4 tablespoons sugar6 tablespoons butter3 eggs; 1 teaspoon vanilla extractDissolve yeast in sweetened, warm milk, sift in half of the flour, mix well. Sprinkle top of batter with flour and let rest in warm spot for 2-3 hours, until batter has doubled. Add remaining flour, salt and egg yolks beaten with sugar and vanilla. Mix well. Beat egg whites and fold into dough. Add melted butter and knead dough until it is no longer sticky. Cover and set in warm spot for another rising. Place dough into a round, greased baking pan, let rise one more time. Brush top with egg wash and bake in preheated oven at 375F/190C, for about 1 hour.
POPPY SEED CAKEPyragas su aguonomis1 k (2 lbs) flour; 1 1/2 cup milk4 egg yolks; 1 whole egg50 g (2 oz) fresh yeast; 6 tablespoons sugarFILLING300 g (10 oz) poppy seed; 150 g (5 oz) sugar1 egg; 4 tablespoons finely chopped nuts, filberts or walnuts; 1 teaspoon vanilla extract50 g (4 tablespoons) candied orange peel, finely choppedMake dough with 1/3 flour, warm milk and yeast dissolved in sweetened warm milk. Blend all ingredients well, sprinkle top of dough with flour and let rest in a warm spot. 2 hours later, add remaining flour, salt and egg yolks beaten with sugar. Mix well, and knead dough until smooth and elastic. Let rest for a second rising. Blend poppy seeds to a paste in food processor or blender. Mix poppy seed with nuts, orange peel, egg beaten with sugar and vanilla. Mix all ingredients. Divide dough into two pieces. Roll out each piece on floured surface, spread filling evenly over each piece and roll up as for a jellyroll. Place each on a lightly greased baking sheet, let rest for another rising. Paint with egg wash and bake in preheated oven at 375F/190C, for about 45 minutes, until golden brown. Let cool covered with linen cloth, so that the cake does not dry out.
BUCKWHEAT YEAST CAKEGrikinis pyragas1 k (2 lbs) buckwheat flour 1 l (4 cups) milk; 50 g (2 oz) fresh yeast2 eggs; 100 g (3 oz; 6 t) buttersaltCream butter and sugar until light, add eggs beaten with milk and a pinch salt, add flour and yeast mixed with sugar. Blend all ingredients and beat dough until spongy. Place dough into a greased, round baking pan, let rest in a warm spot until dough has risen, about 1 hour. Bake in preheated oven at 350F/180C, for about 1 hour.This is a holiday bread, best when fresh.
HOLIDAY BABAŠventinė boba15 egg yolks; 1 cup sugar; 2 cups milk100 g (6 tablespoons) fresh yeast1 cup butter; 1 cup sour cream1 cup raisins; 5 cups flour2 teaspoons vanilla extract; salt ICING3 egg whites; 3 cups powdered sugarjuice of 1 lemon; 1 cup butter 1/2 cup chocolate; 1 cup ground filbertsBlend yeast with 1/4 cup sugar and dissolve in warm milk. Add 1 cup flour, beat well and let rest in warm spot for about 30-45 minutes. Beat egg yolks with remaining sugar until yolks are pale yellow. Add remaining flour to eggs and yeast mixture, mix well. Add melted, chilled butter, raisins, sour cream and pinch of salt, blend all until a soft dough is formed. Cover dough and let rise for 1-2 hours. Beat dough again and set in warm spot for another rising. Grease a high sided cake pan, sprinkle with bread crumbs, place dough into baking pan, not more than 1/3 full. Let rise and when doubled bake in preheated oven at 375F/190C, about 1 hour. To make white icing cream egg whites with powdered sugar and lemon juice. For chocolate icing melt butter, add chocolate and heat on low heat until chocolate melts.When baba is done, let cool in baking pan. Remove from pan and decorate with white icing, then dribble slightly cooled chocolate on top of white icing, allow chocolate to run down sides. Sprinkle chopped nuts on top. Baba is a must for Easter, weddings and other special occasions.
WEDDING CAKE Svočios karvojus1 1/2 k (3 lbs) flour; 1 1/2 cups milk4 tablespoons fresh yeast; 10 egg yolks2 cups butter; 2 cups sugar3 cups raisins; 3 teaspoons vanilla extractsaltICING3 egg whites; 3 cups powdered sugarWarm milk and add yeast blended with 1 cup sugar and a third of flour. Blend well and let rise in warm spot. Beat egg yolks with remaining sugar and vanilla until pale yellow and add to risen yeast dough, blend well. Add melted, cooled butter and remaining flour and pinch of salt. Knead dough until small blisters form. Add raisins, incorporate well into dough. Cover dough, set in warm spot and let rise for 1-2 hours. Take 3/4 dough, form a round shape, place on greased baking sheet. Let rise. With remaining dough make a braid and place it around the round dough shape. On top, in the center, make circles by pressing a glass into dough and stick many wooden sticks into the top. Bake in preheated oven at 400F/200C, about 1 1/2 hours. When the tart is done, decorate with icing, remove sticks and in their place insert dough birds, stars dusted with powdered sugar or covered with icing. Just before leaving for the wedding feast, fill remaining holes with branches of rue and other flowers. This tart is an important part of the marriage ritual.
WEDDING TWISTVestuvinė riestė1 k (2 lbs) flour; 100 g (3 oz) fresh yeast1 cup milk; 5 egg yolks1 1/2 cups sugar; 1 1/2 cups butter2 cups raisins; 2 teaspoons vanilla extractsaltICING3 egg whites; 3 cups powdered sugarjuice of 1 lemonWarm milk, add yeast blended with 1/2 cup sugar. Mix well. Add one third of flour to yeast and blend well and let rise in a warm spot. Beat egg yolks with remaining sugar, vanilla until pale yellow, add to yeast mixture, mix well. Chill melted butter and incorporate into yeast mixture, mix well, add remaining flour and salt and knead until small blisters form. Add raisins and incorporate into dough. Cover dough, let rise in warm spot for 2 hours. Form a figure 8 with dough, place on greased baking sheet. To keep figure 8 during next rising, insert heat resistant, round forms. Let rise for 1/2 hour, then bake in preheated oven at 350F/160C, for about 1 hour. Cool on baking sheet, then cover thickly with icing.
This is another traditional wedding cake, also known as the cake of the matron of honor, which she decorates with live flowers, rue and viburnum berries. The matron will sometimes place bottles of sweet wine, inside the figure 8, bedecked with ribbons and flowers.HONEY CAKESMeduoliaiHoney cakes are made with honey. They must be of a dark color, which is obtained when honey is boiled or by adding burnt sugar to the batter. Sour cream or sour milk are used to give sponginess to honey cakes and baking soda is used as a leavening agent. The taste of honey cakes depends on quantity and assortment of flavorings used. The seasonings used most often and quantities are: 2 tablespoons ground cinnamon, 2 tablespoons ground allspice, 4 teaspoons ground cloves, 1 tablespoon powdered orange peel and 4 teaspoons ground ginger. The special quality of honey cakes is that they taste better when aged.
SOFT HONEY CAKEMinkštas meduolis1/2 k (1 lb) honey; 1/2 k (1 lb) flour3 eggs; 1 cup sour cream1/2 cup butter1/2 cup sugar1 teaspoon baking soda2 tablespoons seasoningBoil honey on low heat, about 10 minutes, cool. Cream egg yolks with sugar and add to honey, add seasonings and mix well. Add melted butter, sour cream beaten with soda and flour. Blend all ingredients and fold in beaten egg whites. Pour batter into baking pan lined with greased paper. Bake in preheated oven at 325F/160C, for about 30-45 minutes. Cool cake in baking pan.
HONEY MUSHROOMSMeduoliai grybukai1/2 k (1 lb) flour; 2 egg yolks1 whole egg; 3 tablespoons butter1 cup honey; 1 cup sugar; 1 teaspoon baking soda2 tablespoons sour cream; 2 teaspoons seasoningsICING1 cup powdered sugar; 1 egg whitejuice of 1/2 lemon; 1 teaspoon cocoa powderHeat sugar in skillet until dark brown. Make dough using all ingredients. Dough should be quite hard. Let dough rest in cool spot. Divide dough in half. From one half make mushroom caps, walnut size rounds with an indentation on one side, place hole down on baking sheet. Make stems from other half of dough. Roll finger thick pieces, about 4 cm/2 inches long. Place next to caps and bake in preheated oven at 325F/160C, for about 25-30 minutes. To make icing beat egg white with powdered sugar and lemon juice. When caps and stems are done, glue stems into caps with white icing, and ice stems with white icing. Add cocoa powder to remaining icing, mix well and ice mushroom caps. Place iced mushrooms in warm oven to dry icing.
BACON BUNSPyragėliai su lašiniais1/2 k (1 lb) flour; 1 cup milk4 teaspoons fresh yeast; 4 tablespoons butter2 teaspoons sugar; salt; 1 egg for egg washFILLING250 g (1/2 lb) bacon, finely cubed1 onion, finely chopped1 tablespoon butter1/2 teaspoon ground allspice1/4 teaspoon ground cinnamonpinch of ground clovesBlend yeast with sugar, dissolve in warm milk, add half flour, mix well and let rise for 1 hour. Then add remaining flour, melted butter, salt and knead well. Set in warm spot to rise for another hour. To make filling fry onion in bu tter, add bacon cubes and spices. Mix all and heat only, do not fry. Roll out dough to 1/2 inch thickness, cut out 2 1/2 inch rounds, place 1 teaspoon filling, fold over and seal edges, place on baking sheet, let rise for 30 minutes. Brush with egg wash and bake in preheated oven at 350F/160C, until lightly browned, about 30 minutes. Bacon buns are eaten hot or cold. MUSHROOM BUNSPyragėliai su grybais1 k (lbs) flour2 cups milk30 g (1 oz) fresh yeast4 tablespoons sugar100 g (4 oz) butter1 egg; salt FILLING1/2 l (4 cups) cooked mushrooms50 g (2 oz) oil or butter2 onions, finely chopped2 tablespoons bread crumbsBlend yeast with sugar and dissolve in warm milk. Add half flour, mix well. Sprinkle dough with flour, cover and let rise for 2 hours in a warm spot. Beat dough and add remaining flour, melted butter. Knead dough about 30 minutes, until dough does not stick to hands. Let rise for another hour. To make filling fry onions, add finely chopped mushrooms, continue frying for 5 more minutes, add bread crumbs and heat for 3 more minutes. Roll out dough to 1/2 inch thickness, cut dough rounds, place 1 teaspoon mushroom filling, fold round in half, press edges together, place on baking sheet. Let rise for about 1/2 hour, then brush with egg wash and bake in preheated oven at 350F/180C, until browned, about 25 minutes.These buns are eaten hot or cold.
CHRISTMAS EVE BISCUITSKūčiukai1/2 k (1 lb) flour; 1 cup milk50 g (4 tablespoons) vegetable oil20 g (4 teaspoons) fresh yeast2 tablespoons poppy seed; 1/4 cup sugarBlend yeast with sugar and dissolve in warm milk. Add half of the flour to yeast and mix well. Dust top of batter with flour, let rise in warm spot for 1 hour. Beat dough, add remaining flour, oil and scalded poppy seed. Mix well and knead until dough is not sticky, about 30 minutes. Let rise in warm spot for 1 hour. Roll dough into 1cm/ 1/2 inch thick rolls and cut into same lengths. Place dough pieces on floured baking sheet and bake in preheated oven at 350F/160C, until golden brown. These biscuits are baked for Christmas Eve supper, when they are served with poppy seed milk.
TWIGSŽagarėliai1/2 k (1 lb) flour with a pinch of salt1/2 cup butter; 6 egg yolks2 whole eggs; 30 g (2 tablespoons) sugar1 cup sour cream; 30 g (1 oz) rum1 teaspoon vanilla extractpowdered sugar; oil for deep fryingBlend yolks and 2 whole eggs with sugar until thick and lemon colored. Sift flour into eggs, add sour cream, vanilla and rum. Mix well. Beat dough with rolling pin, folding dough inward, until dough shows blisters. The more air is incorporated into dough, the lighter the twigs. Let dough rest in refrigerator for a couple of hours. Roll out dough very thin, cut into strips, 10 cm/3 inches long and 2 cm/1 1/2 inches wide, cut a slit in center, pull one end through slit. Heat oil in deep pot or deep fryer, to keep oil from foaming add 2 pieces raw potato. When the twig is placed into hot oil and rises to surface fast, this means that oil is at right temperature. Fry until golden brown on both sides. Drain twigs on paper towels or brown paper and dust with powdered sugar while still hot.
HOLIDAY DONUTSSpurgos1 k (2 lbs) flour; 2 cups milk100 g (3 oz) fresh yeast; 8 egg yolks1 cup sugar; 30 g (1 oz) rum; 1 teaspoon salt2 teaspoons vanilla extract; 2 tablespoons sugarpowdered sugar; oil for deep fryingMake dough with warm milk and one third of flour, add blended yeast with sugar, mix well. Cover and let rise for 1/2 hour. Beat egg yolks with salt, add to risen dough, mix well. Add melted butter, rum, vanilla and remaining flour. Mix well. Knead dough until it looses shine. Cover dough and let rise for 1 hour. Take walnut size pieces of dough and form round donuts, let rise. Heat oil, drop donuts and fry on both sides until golden brown, about 8 minutes for each side. Drain donuts on paper towels or brown paper, dust with powdered sugar while still warm.
POPPY SEED COOKIESAguonų sausainiukai1/2 l (2 cups) poppy seed; 3 whole eggs, beaten1 cup flour; 2 tablespoons sour cream2 tablespoons butter; 1/2 teaspoon baking soda1 teaspoon vanilla extract; pinch of saltsugar powder for dusting cookiesProcess poppy seeds to a paste in food processor or blender. Add beaten eggs to poppy seed paste, sour cream beaten with baking soda, cooled melted butter, vanilla and flour. Blend all ingredients thoroughly. Drop dough by teaspoonful on paper lined cookie sheet. Bake cookies in preheated oven at 350F/180C, until cookies are golden brown, about 20-25 minutes. Dust cookies with powdered sugar.OATMEAL PUDDINGAvižinis kisielius1/2 k (1 lb) coarsely ground oat flour or oat meal3 black rye bread crusts; 3 charcoal tablets1 1/2 l (6 cups) water; pinch of saltStir flour in 4 cups of warm water, add bread crusts (for better fermentation), add charcoal to remove oat rancidity. Place in warm spot, let ferment for 12 hours. Pour off supernatant liquid, pour 2 cups of water over remaining solids and strain. Combine both liquids, add pinch of salt and stirring constantly cook until liquid thickens, about 5-8 minutes. Pour thickened liquid into a bowl and place in refrigerator until it gels. This pudding is eaten with potatoes, fried bacon or with sweet water.
CRANBERRY PUDDINGSpanguolių drebučiai2 cups cranberries; 1 cup sugar1 cup potato starch2 pieces of cinnamon4 whole clovesPlace cranberries into a pot, pour enough water to cover, add cinnamon and cloves, heat until cranberries begin to break up. Remove from heat, put everything through food mill. There should be about 4 cups of juice and pulp. Return juice and pulp to pot, add sugar. Dissolve starch in chilled cranberry juice and add to pulp and juice. Bring to a gentle boil, stirring constantly, heat until the mixture becomes clear. Pour hot pudding into individual glass bowls, cool until it gels. This is a favorite dessert.BREADDuonaOne of the oldest and most fundamental Lithuanian food products was and is rye bread. Rye bread is eaten every day for breakfast, lunch and dinner. Bread plays an important role in family holiday rituals and agrarian ceremonies. Lithuanians link many beliefs and magic with bread. One of them is the protective characteristic of bread, protection from fire and help in putting out fires. For protection a piece of bread is placed in the foundation when building a new house. Bread is shown great respect, is called holy and is referred to in the feminine gender. If a piece of bread falls accidentally to the ground, it is picked up with reverence, kissed and eaten. This is done so that the home would never be without bread.Two kinds of bread are traditional, plain fermented and scalded. Plain fermented bread has been baked from earliest times, while scalded bread has only been baked since the start of the 20th century. Plain bread ferments overnight but needs to be kneaded for a long time, while scalded bread fermentation takes almost 3 days. Bread baking has been the honorable duty of the mistress of the house. This duty was passed on to the eldest daughter with special ceremonies. Mother would collect all bread baking equipment and hand it over to the grown up daughter, together with a kiss. After the daughter baked her first loaf, mother gathered the entire family and invited the nearest neighbor to taste the daughter’s first bread. The first slice went to father, who then kissed his daughter and turned her and the bench she sat on towards the door. This meant that the daughter was prepared to be a homemaker, was ready for marriage. Bread baking day was a very special day. Peace and quiet reigned in the home. If a visitor arrived on bread baking day, he had to remain until the bread was done. Nothing was loaned out on bread baking day, with the belief that the borrower would take away the bread’s good taste. Every homemaker is proud of the taste of her bread and proudly states that one’s own bread is tastier than somebody else’s cake. Even though very few homemakers bake bread at home now, they value the traditional belief that bread is more valuable than gold.BLACK RYE BREADJuoda ruginė duona3 k (6 lbs) coarsely ground rye flour1 l (1 quart) waterstarter, saltSTARTER1/2 k (1 lb) rye flour50 g (2 oz) fresh yeast1 l (1 quart) warm waterStarter is used to leaven black rye bread. Starter is usually a leftover of dough from the last bread baking. Just before baking, the saved piece of dough is dissolved in warm water and is added to the newly mixed dough. Should there be no starter a new starter is prepared before mixing new dough. Mix all starter ingredients, keep in a warm spot to ensure maximum fermentation. This starter should be ready in 24 hours. Starter gives bread an agreeable, pleasant sour taste. Every starter has its own particular taste. Some homemakers add sour milk in place of water. To make dough, heat water to 100-110F/40-45C, pour half of the flour, starter and mix well. Sprinkle dough with flour and set in a warm spot to ferment. During fermentation the volume of dough will almost triple. Fermentation is complete after about 14 hours. Then beat dough, add remaining flour, salt and knead well. Smooth top of dough, dampen with wet hands, cover and set in warm spot to rise for about 3 hours.Prepare baking pans by lining them with maple or cabbage leaves or dust with flour. Form oblong loaves, smooth tops with damp hands. Bake in preheated oven at 400F/200C, for about 2-3 hours. Bread is done when it gives off a solid sound. Dampen tops of loaves with cold water, cover loaves with a light linen cloth and let cool at room temperature. Do not place freshly baked loaves in a cold place for that will cause the crust to separate. Black rye bread remains fresh for up to 2 weeks when refrigerated.
SCALDED RYE BREADPlikyta ruginė duona2 k (4 lbs) rye flour1 1/2 l (6 cups) water, scalding hot1/2 cup caraway seed, salt starterdried cabbage or maple leaves to line baking pansTake one third of the flour, scald with boiling water, mix well. Cover and let rest in warm spot. Dissolve starter in warm water and add to dough and mix well. Cover and let rest in warm spot about 24 hours. Fermenting dough needs to be beaten 4 or 5 times so that more air is incorporated into the dough. Extra air is needed for yeast activity. When dough has reached full fermentation, add remaining flour, caraway seed, salt and knead until dough does not stick to hands. Cover and let rise for about 6 hours. Scalded bread needs longer rising. Wet hands and form 2 small loaves, arrange leaves in baking pans or sprinkle pans with flour, place loaves in pans and bake in preheated oven at 400F/180C, for about 2 hours.Remove loaves from oven, dampen tops, cover with linen cloth and set to cool. Scalded bread has a sweet-sour taste and remains fresh for a long time.
BREAD WITH YEASTDuona su mielėmis12 cups rye flour3 tablespoons sugar50 g (2 oz) fresh yeast1 l (1 quart) whey, butter milk or waterpinch of salt1/2 cup beer or water1/2 cup caraway seedHeat whey (butter milk or water) to 95F/30-35C, add yeast blended with sugar and let proof for 15 minutes. Add half of the flour, mix well, cover and let rise for 1 hour. Then add remaining flour, caraway seed, salt and knead until dough is not sticky. Cover dough, set in warm spot and let rise for about an hour. Wet hands and form 2 oblong loaves, place in leaf lined baking pans and set in warm spot for another rising. Before baking, paint tops with beer or water. Bake in preheated oven at 375F/190C, for about 2 hours. When bread is done paint tops again with water and cover with linen cloth until cooled. This will make a soft crust.
BLACK RYE BREAD WITH POTATOESJuoda ruginė duona su bulvėmis10 k (20 lbs) rye flour4 l (4 quarts) water2 k (4 lbs) potatoes, cooked in their skins100 g (3 oz) saltstarterPeel and rice potatoes. Mix one third of the flour with starter, riced potatoes and mix well with water heated to 95F/35C. Sprinkle top of dough with flour and place in warm spot to ferment. Add remaining flour and proceed with same steps as for ordinary bread. BARLEY ROLLSMiežinis ragaišis1 k (2 lbs) coarsely milled barley flour3 cups water (or milk or whey)10 g (2 teaspoons) yeast10 g (2 teaspoons) salt50 g (2 0z) sugarDissolve yeast in sweetened, warm liquid, add one third of the flour and mix well. Sprinkle with flour and set at room temperature overnight. Next morning beat mixture, add remaining flour, salt and knead well. Rest dough for another rising. Make form on bran sprinkled surface, let rise. Bake in preheated oven at 350F/180C, until rolls are golden brown. Remove rolls from oven and rub with fat. These rolls replace regular bread on feast days.Some homemakers add just 2 or 3 cooked potatoes and use milk to make a soft dough. These rolls are tastiest when eaten fresh out of the oven.WHEAT BREADKvietinis ragaišis1 k (2 lbs) coarsely milled wheat flour3 cups water or milk50 g (2 oz) sugar20 g (4 teaspoons) fresh yeast2 teaspoons saltMix yeast with sugar and dissolve in warm liquid. Add one third of flour, mix well and set in warm spot to rise. Beat yeast dough, add salt and remaining flour and knead well. Brush top of dough with fat to keep it from drying out as it rises. Form large, round rolls on a bran sprinkled surface. Let rise and paint with egg wash before placing in preheated oven, bake at 350F/180C, until rolls are nicely browned.
POTATOES BulvësPotatoes came to Lithuania relatively recently, in the eighteenth century and soon became popular. Now every farm grows potatoes. Potatoes have become Lithuania’s second bread, an essential starch staple and are eaten throughout the year. Many delicious, tasty dishes are made with potatoes. They are eaten alone or as an accompaniment to a main course of soup, meat, fish, mushrooms, eggs and dairy products. The most popular potato dishes are “zeppelins”, potato sausages, potato casserole and pancakes. Lithuanian recipes reflect the diversity of potatoes. POTATOES COOKED IN THEIR JACKETS Neluptos virtos bulvës 1 k (2 lbs) well scrubbed potatoes 1 tablespoon caraway seed 1 teaspoon sugar 1 teaspoon salt fresh or dried dill to taste Bring a pot of water to a boil and add potatoes with all the seasonings. Cover and cook until potatoes are done. Drain potatoes and return to the stove until potatoes are dry. Cooked potatoes in their jackets can be the main course when served with different sauces, or as an accompaniment to a main course.SAUCES SERVED WITH POTATOES: Padaþai prie bulviø BACON SAUCE Spirguèiø padaþas 300 g (9 oz) bacon, cut into medium pieces 2 tablespoons flour 1/2 l (2 cups) milk 1 onion, finely chopped Fry bacon, until crisp. Add onion, flour and milk, stirring gently. Simmer on low heat until sauce thickens. SOUR CREAM SAUCE Grietinës padaþas 1/2 l (2 cups) sour cream 2 tablespoons finely grated onion pepper and salt to taste Mix sour cream, onion, salt and pepper. ONION AND SOUR CREAM SAUCE Svogûnø-grietinës padaþas 1/2 l (2 cups) sour cream 3 onions, finely chopped salt and pepper to taste Add onion to sour cream, mix well, season with salt and pepper and set aside for an hour or two, to allow flavors to develop. HEMP SEED SAUCE Kanapiø padaþas 2 cups hemp seed 50 g (4 tablespoons) butter 1 onion, finely chopped 1 boiled potato salt and pepper to taste Soak hemp seed in water for 2-3 hours. Cook hemp seed. Saute onion in butter. Process hemp seed, onion and boiled potato in food processor or put through a food grinder. Adjust seasonings to taste. RED SAUCE Raudonas padaþas 1/2 l (2 cups) fermented beet juice 2 teaspoons flour 1 finely grated onion salt and pepper to taste Gently heat fermented beet juice and stirring constantly add flour, onion, salt and pepper. Bring to a gentle boil, heat until sauce thickens. MINT SAUCE Mëtø padaþas 1/2 l (2 cups) milk 2 tablespoons finely chopped peppermint 2 tablespoons butter or bacon fat 1 tablespoon flour 1 onion, finely chopped Bring 1/2 cup of milk to a boil. Blend flour in 1/2 cup of cold milk, then stirring constantly add to boiling milk. Add mint, butter or bacon fat, onion, salt and pepper. Bring to a gentle boil, stir while sauce thickens. SEASONED POTATO SAUCE Èiolakas 4 potatoes, peeled 2 onions, finely chopped 1 cup potato water powdered bay leaf fresh dill, several sprigs finely chopped scallion greens, finely chopped pepper and salt to taste Cook potatoes in salted water. Save some cooking water. Mash cooked potatoes, add onions crushed with salt, mix well. Add pepper, bay leaf and 1 cup potato cooking water. Blend well. This is traditionally served with hot potatoes as a late afternoon snack, in Dzškija, the south eastern region of Lithuania. SOUR POTATO SAUCE Patermesas 2 potatoes, peeled and cooked 2 tablespoons sour cream 1/2 cup sour milk or yogurt 1 teaspoon caraway seed 1 onion, finely chopped salt to taste Mash potatoes and add sour cream and sour milk or yogurt. Mix well. Season potato mixture with caraway seed, chopped onion and salt. Mix well. This is eaten in eemaitija, Samogitia, the western part of Lithuania. SAUERKRAUT JUICE AND MUSHROOM Kopûstø rûgðtis su grybais 1 cup salted mushrooms 1 onion, finely chopped 1/2 cup sauerkraut juice 1/2 teaspoon powdered bay leaf pepper to taste Soak mushrooms in water to remove excess salt, then cook them. When mushrooms are done, slice and add onion, bay leaf, pepper and sauerkraut juice. Mix well. COTTAGE SAUCE Darytinis 200 g (1 cup) dry cottage cheese 200 g (1 cup) sour cream or yogurt salt to taste Add cottage cheese to sour cream or yogurt, beat well until smooth, season with salt. A favorite sauce with potatoes in Aukätaitija, the Highlands of Lithuania. FERMENTED SAUCE Degtienë 2 cups coarse rye flour a handful of dried apples, rehydrated and cut into small pieces 2 cups of water 1 tablespoon sugar Mixture all the ingredients, beat well and let rest, covered for 48 hours. SEASONED RED SAUCE Ðmotalas 3 potatoes, peeled and cooked 2 onions, finely chopped 1 garlic clove, minced 2 tablespoons sour cream 1 cup sour milk or yogurt 2 medium cooked beets, cut into thin strips salt and pepper to taste Mash cooked potatoes, add sour cream or yogurt and mix well. Complete the sauce by adding onion, garlic, beets, salt and pepper to taste. Mix well, allowing beets to release their color. MUSHROOM SAUCE Grybainis 1/2 l (2 cups) salted or fresh mushrooms 2 cups milk 1 onion, finely chopped 2 tablespoons vegetable oil 1 cooked potato salt and pepper to taste Cook salted or fresh mushrooms in milk. Saute onion in oil until golden brown. In a food processor, process cooked mushrooms and potato, add fried onion, process again. Add salt and pepper to taste.
POTATOES WITH BUTTER AND EGGS Bulvës su sviestu ir kiauðiniais
10 potatoes, peeled and cooked 1 tablespoon butter 2 hard boiled eggs, finely chopped 1 tablespoon sour cream Melt butter and add chopped eggs and sour cream. Mix well. Pour over cooked potatoes. These potatoes are eaten for breakfast and are delicious with boiled fish.
BAKED POTATOES Keptos bulvës 10 potatoes, peeled vegetable oil caraway seed salt to taste Cut peeled potatoes in half, soak them in oil. Place oiled potatoes into baking dish, sprinkle with salt and caraway seed and bake in preheated oven at 350 F/180 C, until done and nicely browned. These potatoes are eaten with sour milk or yogurt for supper or served with hot entrees.
POTATOES WITH BACON Bulvës su laðiniukais 5 potatoes, peeled 100 g (3 oz) bacon, cut into medium pieces 1 onion, diced salt and pepper to taste Cut off one end of the potato and scoop out the inside, leaving enough potato so it holds its shape. Fill potatoes with bacon and onion, season with salt and pepper. Close the potatoes with cut off pieces and stand in a greased baking dish. Bake in a preheated oven at 350F/180C, for about 20-25 minutes. These potatoes are eaten hot with sauerkraut or with sour milk or yogurt. In the old days, shepherds baked such potatoes, but in their jackets, in bonfire embers.
UNPEELED POTATOES WITH MEAT STUFFING Mësa ádarytos neskustos bulvës 8 potatoes, well scrubbed 250 g (1/2 lb) ground pork 1 onion, finely chopped 100 g (6 tablespoons) butter salt and pepper to taste Cut potatoes in half, lengthwise and scoop out centers. Fry onion in butter and add to ground pork, seasoned with salt and pepper. Fill potato halves and place into baking dish, one on top of the other. Bake in preheated oven at 350F/180C for about 30-45 minutes. This is eaten for lunch with melted butter or sour cream.
POTATOES WITH HEMP SEED Bulvës su kanapëmis 10 potatoes, peeled 1 cup hemp seed 1 onion, finely chopped 2 tablespoons vegetable oil salt and freshly ground pepper to taste Cook potatoes in salted water. Saute hemp seed in skillet until crisp, then grind or process in food processor. Return hemp powder to skillet, saute in oil with onion, salt and pepper. Pour the hemp mixture over boiled potatoes and shake well. Such potatoes are eaten in Samogitia.
POTATOES SIMMERED WITH APPLES AND PRUNES Bulvës troðkintos su obuoliais ir slyvomis 10 potatoes, peeled and diced 5 apples or 1 cup dried apples 1/2 cup prunes 100 g (3 oz) bacon, finely diced 1 onion, finely chopped 1 cup sour cream 1 teaspoon caraway seed salt and pepper to taste Place diced potatoes and bacon into cooking pot, add a little water and bring to a gentle simmer. When potatoes are soft, after about 10 minutes add finely cut apples, prunes, onion, caraway, pepper, salt and sour cream. Cover and simmer for 10 more minutes. These potatoes are eaten with sauerkraut.
POTATO AND MUSHROOM CASSEROLE Bulviø ir grybø apkepas 10 potatoes, peeled 1 cup dried porcini mushrooms 2 onions, diced 3 eggs, beaten 100 g (6 tablespoons) butter 5 tablespoons sour cream salt and pepper to taste
Slice potatoes and cook for 3-5 minutes, drain when done. Cook mushrooms after soaking for 2 hours. When done, slice thinly. Layer potatoes, onions, mushrooms and eggs in a greased casserole, making potatoes the top layer. Add salt and pepper to 1 cup of mushroom boiling water, add sour cream, mix well and pour over the top of the potato casserole. Bake at 350F/180C for about 30 minutes. This is eaten for lunch with sauerkraut or dill pickles and melted butter.POTATO AND GROUND MEAT CASSEROLE Bulviø ir maltos mësos apkepas 10 potatoes, peeled and sliced 1/2 k (1 lb) ground meat, pork, beef or veal 1 raw egg 1 onion diced 50 g (4 tablespoons) butter 5 dried porcini mushrooms 1/2 cup sour cream 1 tablespoons bread crumbs salt and pepper to taste Cook potatoes in salted water for about 15 minutes, drain. Saute onion and mix with ground meat together with raw egg, salt and pepper. Mix well. Cook soaked mushrooms in a small amount of water, when mushrooms are done cut into thin strips and place in 1 cup of boiling liquid. Put half of the boiled potatoes into a greased casserole dish, add meat mixture and cover with remaining potatoes, end with layer of mushrooms in their cooking juice. Sprinkle top with bread crumbs. Bake in a preheated oven at 350F/180C, for about 10 minutes. This is eaten for lunch, with sauerkraut or pickled cucumbers.
A HERBED SIMMER Troðkë 10 potatoes, peeled 1 cup sour cream 1 cup butter milk 1/2 cup chopped onion greens or scallions 2-3 branches fresh dill, finely chopped 2-3 branches fresh parsley, finely chopped 1/2 teaspoon marjoram salt to taste Cook potatoes in salted water. Mix sour cream and butter milk in a bowl. Add scallions, dill, parsley and marjoram. Mix well, salt to taste. Pour this sauce over cooked, drained potatoes, and heat on low heat. This dish is much enjoyed by southern Lithuanians, living in Suvalkija region. They prepare this casserole for lunch and eat it with cold beet soup, sour milk or sour pickles. Early summer potatoes make this dish especially tasty.
POTATO AND HERRING CASSEROLE Bulviø ir silkiø troðkinys 1 k (2 lbs) potatoes, peeled and sliced 3 whole herring 2 onions, finely chopped 1 cup sour cream 1 tablespoon butter pepper to taste Can use either herring fillets or whole herring. The whole herring need to be desalted by soaking in cold water. After desalting the whole herring, gut, skin, bone, fillet and cut into 2 cm/1 in. pieces. Place a layer of sliced potatoes in a greased casserole dish, sprinkle with pepper, spread onion on top and cover with melted butter. Follow this with a layer of herring pieces, top with another layer of potatoes. Continue to layer herring and potatoes, ending with potato layer. Cover with sour cream and bake at 350F/180C in a preheated oven for 30 minutes. Serve with horseradish sauce.
MUSH Kiunkë 1/2 l (2 cups) dried green peas 3 medium potatoes, peeled and cut into pieces 50 g (1/4 cup; 2 oz) bacon, chopped 1 onion, finely chopped 1 l (4 cups) water Soak peas for several hours, then cook until soft. Cook potatoes. When potatoes are almost done add peas and continue cooking until both are done. Drain and mash potatoes and peas together. Fry bacon and onion together and pour over the potato-pea mush. This is breakfast food in Samogitia, western Lithuania. It is served with sauerkraut and with sour milk in summer.
MUSH WITH FAVA BEANS Kiunkë su pupomis 1/2 l (2 cups) dried fava beans 3 medium potatoes, peeled and cut into pieces salt to taste Soak favas for several hours, then cook until soft. Cook potatoes in small amount of water. Drain favas and potatoes and mash both together, salt to taste. This mush is served for breakfast with sour milk, dill pickles or sauerkraut. On hot summer days this is an accompaniment to beer.
MUSH WITH SAUERKRAUT Kiunkë su kopûstais 1/2 k (1 lb) potatoes, peeled and cut into pieces 1 k (2 cups) sauerkraut 1 onion, chopped 300 g (9 oz) bacon, chopped salt to taste Place potatoes into boiling water and when they are soft add rinsed sauerkraut and continue cooking for another 15 minutes. Drain and give the potato-cabbage mix a good shake. Fry bacon and add onion when bacon begins to brown, continue frying until onion is golden. Pour over potato-cabbage mix and shake well. This mush is served as a late afternoon snack, especially during summer. It is also served with meat dishes
GRATED POTATO CAKE Kugelis 1 k (2 lbs) potatoes, peeled 1 cup milk 2 eggs, beaten 2 onions, finely chopped salt to taste butter or oil for frying onion Grate potatoes, remove some of the potato juice, tilt the bowl and spoon off the collected juice. Bring milk to a boil and pour over the grated potatoes. This is done to disperse potato starch through the grated potatoes. Fry onion and mix into potatoes, add eggs and salt and mix well. Pour the mixture into a medium depth, greased baking dish and bake in a preheated oven at 350F/180C, until the top is well browned. Cut into squares and serve with bacon fried with onions and sour cream.
POTATO CAKE WITH BACON – KUGEL Bulviø plokðtainis su spirguèiais 1 k (2 lbs) potatoes, peeled 300 g (9 oz) bacon, finely chopped 2 eggs, beaten 2 onions, grated salt and pepper to taste Grate potatoes and remove most of the juice (see previous recipe). Fry bacon and add to potatoes. Mix well. The hot bacon fat helps disperse potato starch. Add onions, eggs and salt and pepper, mix well. Pour potato gratings into a greased, 4 finger deep, baking dish, bake in preheated oven at 350F/180C, for about 2 hours.
SEASONED SALTS SERVED WITH BOILED POTATOES FLAX SEED SALT Spirgynë 1 cup flax seed 1 onion, finely chopped salt to taste Fry flax seed in a greaseless skillet. A cast iron skillet is preferable. Process fried seed in a food processor, add onion and salt. Process again. HEMP SEED SALT Spirgynë 1 cup hemp seeds 1 onion, finely chopped salt to taste Fry hemp seeds together with onion and salt. When seeds and onion are gently browned, grind or process to a fine meal, using a mortar and pestle or a food processor. POTATO CAKE WITH PORK – KUGEL Bulviø plokðtainis su kiauliena 1 k (2 lbs) potatoes 300 g (9 oz) pork filet, cut into small cubes 1 cup milk 2 onions, finely chopped 2 eggs, beaten 1/2 teaspoon marjoram salt to taste butter or oil for frying meat Grate potatoes and remove potato juice. Bring milk to a boil and mix into grated potatoes. Add eggs to potatoes, plus marjoram, salt and onion. Fry meat until cubes are nicely browned. Grease a baking dish, pour a layer of potatoes, then a layer of meat cubes. Top meat with final layer of potatoes. Bake in a preheated oven at 350F/180C, for about 1-1 1/2 hours. Cut potato cake into medium size pieces and serve with melted butter, fried bacon pieces or sour cream.
POTATO CAKE WITH PIGS FEET Bulviø plokðtainis su kiaulës kojelëmis 1 k (2 lbs) potatoes, peeled 2 pigs feet, about 1/2 k (1 lb) 100 g (3 oz) bacon, finely chopped 1 onion, grated 2 garlic cloves, minced salt and pepper to taste Grate potatoes, pour off potato liquid. Add fried bacon, onion, garlic, salt and pepper. Mix well to blend all ingredients. Wash pigsÕ feet, cut lengthwise in half and parboil. Place parboiled pigsÕ feet in greased baking dish and cover with grated potato mixture. Bake in a preheated oven at 400F/200C, for about 1 1/2-2 hours. Cut into oblong pieces so that there is a piece of meat in each portion and serve with fried bacon bits.
POTATO CAKE WITH CHICKEN Bulviø plokðtainis su viðtiena 3 k (6 lbs) potatoes 1 k (2 lbs)) boneless chicken pieces 300 g (9 oz) butter 2 onions, grated 2 eggs, beaten 2 garlic cloves, minced salt and pepper to taste bread crumbs Cut chicken into small pieces and parboil in salted water for 15 minutes. Sprinkle the cooked, drained chicken with minced garlic. Grate potatoes and remove much of the potato liquid, add eggs, onion, salt and pepper. Mix well to blend flavors. Grease a baking dish, sprinkle with bread crumbs and pour a layer of potato mixture. Place chicken pieces on top of first potato layer and cover with remaining potato mixture. Bake in preheated oven at 350F/180C, for about 1 1/2-2 hours. Cut into square pieces, try to keep meat in the center of each piece. Serve hot with melted butter.
POTATO CAKE WITH DRIED MUSHROOMS Bulviø plokðtainis su dþiovintais grybais 1 k (2 lbs) potatoes 100 g (3 oz) bacon, finely cut 1/2 l (2 cups) cooked, finely cut dried mushrooms 2 eggs, beaten 2 onions, finely chopped 1 teaspoon peppermint salt and pepper to taste Grate potatoes and remove some of the potato liquid, then add pepper, mint and mushrooms. Fry bacon with onion and add to potato mixture, mix well. Add eggs and mix well. Pour potato mixture into a greased baking dish, bake in preheated oven at 350F/180C, for about 1 hour. When done, cut into medium squares. Serve hot out of the oven or reheated with melted butter or sour cream.
POTATO CAKE WITH COTTAGE CHEESE Bulviø plokðtainis su varðke 1 k (2 lbs) potatoes 300 g (1 1/2 cups) dry cottage cheese 2 eggs, beaten 1 cup milk 50 g (2 oz) bacon, chopped 1 tablespoon sour cream 100 g (6 tablespoons) butter 1 teaspoon French tarragon 1 teaspoon sugar pinch of salt Grate potatoes and remove most of the potato liquid. Bring milk to a boil and pour into grated potatoes. Mix well. Fry bacon and add to potato mixture. Blend cottage cheese with eggs, sugar, salt and tarragon. Blend well. Grease baking dish and pour a first layer with 1/2 potato mixture. Cover potato layer with cottage cheese mix and top with remaining potato mixture. Bake for 1 hour in a preheated oven at 350F/180C. Serve with melted butter or sour cream.
ZEPPELINS Didþkukuliai (cepelinai) 1 k (2 lbs) raw potatoes, peeled and grated 4 cooked potatoes salt to taste Put raw potato gratings in a double cheese cloth and squeeze dry. Save the potato liquid, let potato starch settle at the bottom, decant potato liquid and mix starch with dry potato gratings. Rice boiled potatoes and add to raw grated potatoes, salt and blend well. Take about 1/2 cup of potato mixture and flatten, making a round form. Place a spoonful of filling in the center of the round, fold over, seal seam, make an oblong shape. Put OzeppelinsÕ into boiling water and cook for about 30 minutes, stirring gently. OZeppelinsÕ are a rather recent Lithuanian tradition. They were begun in the middle of the twentieth century but their fame spread all throughout the country. OZeppelinsÕ are very filling and for this reason they are eaten during days of hard work, especially during harvest time. The variety of fillings used makes OzeppelinsÕ adaptable to different times of the year.
FILLINGS FOR ZEPPELINS: BEEF OR PORK FILLING 300 g (9 oz) ground meat, pork or beef, or a mixture of both 1 onion, finely chopped 1 teaspoon marjoram Pork is the traditional meat filling for zeppelins, rather fat, cut from the shoulder. A mixture of pork and fat is also used. Fry onion and add to ground meat. Season with salt, pepper and marjoram. Blend well. Meat filled OzeppelinsÕ are served with fried bacon bits or with melted butter and sour cream. SMOKED HAM FILLING 300 g (9 oz) smoked ham 1 onion, finely chopped 1 egg, beaten pepper to taste Soak ham, then place in hot water and boil until done. Cut cooked ham into fine pieces, add onion, egg and pepper. Mix well. Ham filled zeppelins are served with melted butter and sour cream. COTTAGE CHEESE FILLING 300 g (9 oz) dry cottage cheese 1 egg, beaten 1 tablespoon sour cream 30 g (1 oz) bacon, finely chopped and fried 30 g (1 oz) butter 1/2 teaspoon French tarragon or peppermint salt to taste Blend cottage cheese with fried bacon, add butter, sour cream, egg, salt and herbs. Mix well. Cottage cheese OzeppelinsÕ are eaten with melted butter, sour cream or fried bacon bits. MUSHROOM FILLING 50 g (2 oz) dried mushrooms 2 onions, finely chopped 100 g (3 oz) bacon 1 egg, beaten 2 tablespoons bread crumbs salt and pepper to taste Soak dried mushrooms and cook in soaking water. Then process mushrooms and bacon together in food processor or use a grinder. Add fried onions, egg, bread crumbs and seasonings. Blend well. Mushroom filled OzeppelinsÕ are served with fried bacon or sour cream. In Dzškija, the south eastern region of country, the cooks make the following sauce: fry chopped onion in butter, add 1 tablespoon flour and enough mushroom soaking liquid, season to taste with pepper and bring to a boil, heat until sauce thickens. HERRING FILLING 2 herring fillets 1 egg, beaten 1 onion, finely chopped 2 tablespoons bread crumbs pepper to taste Process herring fillets in food processor, or use grinder. Season with pepper, add fried onion and beaten egg. Mix well to blend flavors. Serve with sour cream.
PLAIN POTATO PANCAKES Paprasti bulviniai blynai 1 k (2 lbs) potatoes, peeled 2 eggs, beaten pinch of salt vegetable oil or lard for frying Grate potatoes, add eggs and pinch of salt. Mix well. Fry in hot oil. These pancakes are eaten for breakfast or lunch with fried bacon or sour cream.
POTATO PANCAKES WITH SCALDED MILK Bulviniai blynai plikyti pienu 2 k (4 lbs) potatoes, peeled 3 eggs 1 cup milk vegetable oil for frying Grate potatoes and remove some of the potato liquid. Bring milk to a boil and pour into grated potatoes. Mix well. Add egg yolks, salt to potatoes, mix well. Beat egg whites and gently fold into potatoes. Drop by large spoonful into hot oil, bake on both sides until crisp. These pancakes are eaten with bacon, sour cream, melted butter, lingonberry preserves or cottage cheese.
SEASONED POTATO PANCAKES Bulviniai blynai su prieskoniais 1 k (2 lbs) potatoes, peeled and grated 2 onions, grated 2 eggs, beaten 2 tablespoons flour salt and pepper to taste; fat for frying Mix grated potatoes with grated onion, add flour, salt, pepper and eggs. Blend all ingredients. Drop by spoonfuls into hot fat and fry on both sides until crisp. Serve with sour cream, butter. The Samogitians eat seasoned pancakes with their special butter, kastinys.
POPPY SEED POTATO PANCAKES Bulviniai blynai su aguonomis 10 potatoes, peeled and grated 1 cup whole poppy seeds 1 cup cream of wheat, uncooked 2 eggs, beaten 1/4 teaspoon ground allspice pinch of salt fat for frying, preferably vegetable oil Mix grated potatoes with poppy seed, uncooked cream of wheat, beaten eggs, salt and allspice. Blend all ingredients. Fry in hot oil. Serve hot with sour cream blended with sugar and cinnamon.
COTTAGE CHEESE POTATO PANCAKES Bulviniai blynai su varäke 10 potatoes, peeled and grated 3 eggs, beaten 200 g (1 cup) dry cottage cheese 1/2 cup flour salt and pepper to taste fat for frying Mix grated potatoes with flour, eggs, cottage cheese, salt and pepper. Blend all ingredients. Drop by spoonful into hot fat, fry on both sides until crisp. Serve with sour cream, sugar, apple sauce or fruit preserves.
HAM-ONION POTATO PANCAKES Bulviniai blynai su kumpiu ir svogûnais 1 k (2 lbs) potatoes, peeled and grated 100 g (3 oz) smoked ham, finely chopped 1 egg, beaten; 1 onion, grated Mix grated potatoes and onion. Add egg and ham. Blend well. Place tablespoonfuls in hot fat, brown both sides. Serve with sour cream, for breakfast or lunch.
POTATO PANCAKES BAKED ON CABBAGE LEAVES Bandos 8 raw potatoes, peeled and grated 3 boiled potatoes, riced 100 g (3 oz) bacon, chopped 3 tablespoons sour cream salt to taste Remove some of the potato liquid and mix raw and boiled potatoes, add salt to taste. Place 3 tablespoons of potato mix on cabbage leaf, spread evenly. Bake in preheated oven at 350F/180C until nicely browned and crisp. When the pancakes, bandos are done, peel off cabbage leaves, pile the pancakes on top of each other, in a deep casserole, cover with fried bacon, sour cream and return to oven for 10 minutes to soften and make pancakes more flavorful. The Samogitians, eemai‹iai bake these pancakes in the morning during potato harvest. Their sour cream covered pancakes are kept in a warm oven till lunchtime, when they are eaten. The Highlanders, Aukätai‹iai and people in the south eastern region Dzškija, call these pancakes bandos, a word used to describe herds of cattle. They eat bandos for breakfast with fried bacon, sour cream and creamed cottage cheese.
POTATO PUFFS Bulvinës bandelës 8 potatoes, peeled and grated 1/2 l (2 cups) sour milk or yogurt 4 cups flour salt to taste Drain some potato juice from grated potatoes, add sour milk or yogurt, 1 cup flour and mix well. Let rest overnight. In the morning add remaining 3 cups flour, salt and blend well until dough is of a good consistency. Form flat buns and bake on greased cookie sheets in a preheated oven at 350F/180C, until nicely browned.
Serve hot with fried bacon and sour cream for breakfast.COTTAGE CHEESE POTATO PUFFS Kepti bulviniai varðkëèiai 8 raw potatoes, peeled and grated 200 g (1 cup) dry cottage cheese 1 egg, beaten 2 tablespoons sour cream salt to taste Drain some potato juice from grated potatoes, add cottage cheese, egg, salt and mix well. Make small buns and place on a greased cookie sheet. Paint buns with an egg wash and bake in a preheated oven at 350F/180C, until nicely browned. Place baked buns in a deep baking dish, cover with hot butter and sour cream sauce. Cover and place in a warm oven for 10 minutes. These puffs are eaten as a mid afternoon snack, especially during summer.
POTATO SAUSAGES Bulviniai vëdarai 1 k (2 lbs) potatoes, peeled and grated 200 g (1 cup) bacon, finely chopped 2 onions, chopped; 1/2 teaspoon marjoram salt and pepper to taste; natural pork casings Fry bacon and onion, add to grated potatoes. Add seasonings and mix well. Fill pork casings with potato mixture and place sausages into a greased baking dish with 1/2 inch layer of water. Prick sausages with a needle so that they do not break as they expand while baking. Bake in a preheated oven at 350F/180C, until sausages are nicely browned, baste several times with baking liquid, while sausages are baking. They are served for lunch with fried bacon. Potato sausages are very popular throughout Lithuania, and are often prepared during pig slaughtering.
POTATO AND SAUERKRAUT SIMMER Bulvës troðkintos su kopûstais 10 potatoes, cooked in their jackets 200 g (1 cup) bacon, thinly sliced 1 cup sauerkraut 2 onions, finely chopped 1/2 teaspoon pepper salt to taste Peel potatoes and cut into thick slices. Fry thinly sliced bacon. Remove bacon from frying pan and layer the pan with sliced potatoes, with fried bacon, onions and top with sauerkraut. Cover frying pan and cook at low heat for about 15 minutes. This is served with sour milk or yogurt for dinner or as a late afternoon meal.
POTATO AND HERRING CASSEROLE Bulviø ir silkiø apkepas 10 potatoes, boiled in their skins 3 whole, cured herring 2 onions, chopped 1 egg, beaten 50 g (4 tablespoons) butter, melted 2 tablespoons bread crumbs Peel and slice potatoes. Soak herring in water to remove excess salt, bone and cut into small pieces. Fry onion in oil then mix with herring pieces. Grease baking dish, layer potatoes, herring, potatoes. Pour melted butter over final layer and pour egg on top. Sprinkle top with bread crumbs. Bake in preheated oven at 300F/150C for about 15 minutes. Serve for dinner with pickled beets or cucumbers.
POTATO AND SMOKED HAM CASSEROLE Bulviø ir rûkyto kumpio apkepas 10 potatoes, boiled in their skins 100 g (6 tablespoons) butter 2 tablespoons sour cream; 2 eggs, beaten 200 g (6 oz) smoked ham, finely chopped 1/4 teaspoon pepper salt to taste Peel potatoes and rice them. Add 1 tablespoon butter, sour cream, eggs, chopped ham and seasonings. Mix well. Place potato mixture into a greased casserole dish and bake in preheated oven at 350F/180C, until top is golden brown, about 25-30 minutes. To serve for dinner pour melted butter on top of each serving and accompany with sauerkraut or pickled cucumbers.
POTATO CASSEROLE WITH MEAT AND CABBAGE Bulviø apkepas su kopûstais ir mësa 10 potatoes, peeled and cooked 1/2 l (2 cups) hot milk 1/2 k (1 lb) fresh cabbage; 1 egg 200 g (3/4 cup) cooked meat, pork 50 g (2 oz) butter 1 onion, finely chopped 1 teaspoon caraway seed salt to taste Rice cooked potatoes, add hot milk, caraway seed and mix well. Quarter cabbage and parboil in salted water. Grease a casserole dish and place a layer of potatoes, cover with a layer of finely diced meat, cover with onion and a layer of cabbage. End with final layer of potatoes. Cover top layer with egg beaten with 2 tablespoons milk and a pinch of salt, dot with pieces of butter and bake in preheated oven at 325F/165C, for about 25 minutes. This is eaten for lunch with a green salad or fresh cucumbers.
BOILED POTATO AND MUSHROOM CASSEROLE Virtø bulviø apkepas su grybais 10 potatoes, peeled and cooked 1/2 l (2 cups) hot milk; 1 egg, beaten 1 onion, finely chopped 50 g (2 oz) butter 1 cup fresh or dried mushrooms, cooked and finely chopped 1 tablespoon bread crumbs; pinch of salt Make mashed potatoes with hot milk and a pinch of salt. Fry onion in butter, add mushrooms and continue frying. Add bread crumbs, fry for another 5 minutes. Grease a casserole dish, place half mashed potatoes, cover with onion mushroom mixture. Top with final layer of mashed potatoes, pour egg on top of potatoes and any remaining butter. Bake in preheated oven at 325F/165C, for about 25 minutes.
POTATO AND CHEESE BAKE Bulviø apkepas su sûriu 6 medium potatoes, cooked and mashed 100 g (6 tablespoons) butter; 2 eggs, beaten 300 g (1 cup) farmer’s cheese 1 teaspoon caraway seed; 1/4 teaspoon pepper pinch of salt Season mashed potatoes with butter, salt and pepper. Grease a shallow baking dish, fill with potatoes, cover with cubes of cheese, sprinkle caraway seed and pour eggs on top. Bake in a preheated oven at 325F/165C, until top is nicely browned, about 15-20 minutes. This dish is eaten for lunch or as a mid-afternoon snack, with sweet milk.
POTATO ROLL WITH CABBAGE Bulviø vyniotinis su kopûstais 10 cooked potatoes, riced 3 eggs, beaten 4 tablespoons potato starch 1/2 l (2 cups) sauerkraut 1/2 cup vegetable oil 1 cup ground, pork; pinch of salt Add eggs, potato starch and salt to riced potatoes. Make a workable dough. Saute sauerkraut until soft, add meat and continue to simmer. Form finger thickness base with potato dough, cover with cabbage-meat mixture, gently make into a roll. Place cabbage roll into a greased shallow baking dish and paint with egg wash. Bake in preheated oven at 350F/180C, for about 15 minutes, until golden brown. Serve cut into medium slices.
SAMOGITIAN MEAT PANCAKES Þemaitiðki blynai su mësa 6 cooked and riced potatoes; 2 eggs 1 tablespoon potato starch 200 g (3/4 cup) cooked pork, ground 1 teaspoon caraway seed 100 g (3 oz) bacon; 100 g (3 oz) sour cream 1 onion, finely chopped; 3 tablespoons flour 1/4 teaspoon pepper; pinch of salt fat for frying Beat 1 egg with salt, potato starch and add to riced potatoes, mix well. Add caraway seed, salt, pepper and 1 beaten egg to ground meat, mix well. Make flat rounds, about doughnut size with potato mixture, place 1 tablespoon of meat mixture in the center, fold over, pinch edges, roll filled pancakes in flour and fry in hot oil, in a deep fryer. Fry both sides until crisp and nicely browned. These pancakes are a favorite for breakfast or lunch, served with fried bacon, onion or sour cream.
SAMOGITIAN COTTAGE CHEESE PANCAKES Þemaitiðki blynai su varðke 6 cooked and riced potatoes; 2 eggs 1 tablespoon potato starch 200 g (3/4 cup) dry cottage cheese 1 teaspoon marjoram 100 g (6 tablespoons) butter 100 g (6 tablespoons) sour cream 3 tablespoons flour; salt to taste fat for frying Beat 1 egg with salt, potato starch and add to riced potatoes, mix well. Blend cottage cheese with 1 egg, marjoram and salt. Make flat rounds, about doughnut size, from the potato mixture. Place 1 tablespoon of cheese in the center of potato round, fold over and pinch edges.ZRoll filled pancakes in flour and fry in hot oil in a deep frying pan. Fry both sides until crisp and nicely browned. These pancakes are eaten for breakfast or lunch with melted butter or sour cream. Some Samogitian cooks serve these pancakes with kastinys, a sour cream butter.
POTATO CROQUETTES WITH MUSHROOM SAUCE Bulviø maltinukai su grybø padaþu 10 potatoes, cooked and riced 2 eggs, beaten 3 tablespoons flour 1 tablespoon sour cream pinch of salt fat for frying SAUCE 50 g (2 oz) dried mushrooms, soaked and cooked 50 g (6 tablespoons) butter 1 onion, finely chopped 1 cup mushroom boiling water Make croquettes with riced potatoes, flour, eggs, sour cream and salt, mix well. Roll croquettes in flour and fry in hot oil. Begin sauce by soaking mushrooms in hot water, then cook them in same soaking water. When mushrooms are done, cut into matchstick size pieces. Brown flour in butter, add mushroom water and bring to a gentle boil, stirring constantly. Add mushrooms and onion to sauce, blend well and continue to heat for another 10 minutes. Serve for lunch with the mushroom sauce.
SAMOGITIAN “ZEPPELINS” Þemaitiðki cepelinai 1 k (2 lbs) potatoes, cooked in their skins 4 tablespoons flour 2 eggs, beaten 200 g (3/4 cup) smoked ham,
finely chopped salt to taste fat for frying Peel and rice cooked potatoes, add flour, eggs and salt, blend well and knead to make a pliable dough. Make palm sized rounds from potato dough, place a tablespoon of chopped ham in the center, fold over and pinch edges. Deep fry in hot oil, until golden brown. This is a lunch dish, served with fried bacon and sour cream.MUSHROOM FILLED POTATO BUNS Grybais ádaryti bulviniai pyragëliai 10 potatoes, cooked in their skins, then riced 1 egg, beaten 2 tablespoons, potato starch or flour salt to taste; fat for frying STUFFING 200 g (6 oz) fresh or dried, cooked mushrooms 30 g (2 tablespoons) vegetable oil or butter 1 onion, finely chopped 1 tablespoon bread crumbs Make dough with riced potatoes, beaten egg, salt and potato starch or flour. Mix well into a pliable dough. For stuffing fry onions, add mushrooms and cook for about 10 minutes. Add bread crumbs, mix well and cook for another 5 minutes. Make doughnut size round flats, place 1Ztablespoon mushroom filling, fold over and make oblong form. Seal edges well. Fry in hot oil until golden brown. These buns are served as an accompaniment to clear soups.
MEAT FILLED POTATO BUNS Mësa ádaryti bulviniai pyragëliai 10 potatoes, cooked in their skins and riced 3 eggs 2 tablespoons starch or flour pinch of salt MEAT FILLING 300 g (9 oz) cooked pork, ground 1 onion chopped 1/2 teaspoon marjoram 1/4 teaspoon pepper fat for frying For filling fry meat with onion and seasonings, mix well. Make pliable dough with riced potatoes, 1 egg yolk and 2 whole eggs, salt and starch or flour. Fill palm size, thin potato dough rounds with 1 tablespoon meat filling. Fold over, seal edges and form oblong buns. Roll buns in flour, then into beaten egg white, fry in hot oil until golden brown.
COTTAGE CHEESE FILLED POTATO BUNS Varðke ádaryti bulviniai pyragëliai 10 potatoes, cooked and riced 3 eggs, beaten 2 tablespoons flour 200 g (3/4 cup) dry cottage cheese 1 onion, finely chopped salt to taste; oil for frying Make a pliable dough with riced potatoes, onion, flour, eggs and salt. Mix all ingredients and knead well. Make flat rounds from potato dough, fill with 1 tablespoon cottage cheese, fold over and form oblong buns. Fry in hot oil until nicely browned. These buns are served with tea.
BAKED POTATO BUNS WITH CABBAGE, CARROT, COTTAGE CHEESE AND BARLEY FILLINGS Kukoriai 10 potatoes, cooked in their skins and riced 3 tablespoons flour salt to taste Make dough with riced potatoes, flour and salt. Knead well. Roll out rounds of dough 8-10 cm/4 in. in diameter, and fill with 1 tablespoon stuffing. Pinch edges, place on a greased cookie sheet and bake in preheated oven at 325F/165C, until golden brown, about 20-25 minutes.
FILLINGS: CABBAGE Kopûstø 1 cup sauerkraut 50 g (2 oz) bacon, finely cut 1 onion, chopped salt to taste Fry bacon and onion, add sauerkraut and simmer for 10-15 minutes CARROT Morkø 3 cooked carrots; 1 onion, chopped 50 g (2 tablespoons) butter 1/4 teaspoon pepper and salt Fry onion in butter, add seasonings and coarsely grated cooked carrots. Blend well. COTTAGE CHEESE Varðkës 200 g (3/4 cup) cottage cheese salt to taste Season cottage cheese with salt and process in food processor or blender until smooth. BARLEY Kruopø 1 cup barley groats; 1 onion, chopped 100 g (3 oz) bacon, finely cut salt to taste Soak barley in hot water for 1 hour. Fry bacon and onion, mix with barley groats.
WHISTLERS Ðvilpikai, bulbonai 10 potatoes, cooked in their skins 1 cup flour 3 eggs 50 g (4 tablespoons) butter 2 tablespoons sour cream salt to taste SAUCE 100 g (3 oz) cottage cheese 1/2 cup milk 100 g (3 oz) bacon, finely chopped scallions several sprigs of dill salt to taste Peel and rice potatoes, add flour, 2 beaten eggs and salt. Mix well and make a pliable dough. Roll out dough to a medium thickness and cut into medium squares, paint with egg wash and bake in a preheated oven at 325F/165C, for 15 minutes. Place baked cwhistlersÓ into a deep dish, cover with melted butter and sour cream or with fried bacon and sour cream. Cover dish and simmer on low heat for 10 minutes. The Highlanders call these pastries cbulbonaiÓ, and eat them with cottage cheese sauce. They blend cottage cheese with milk, add fried bacon and salt. They also flavor the sauce with chopped scallions and dill.
POTATO BAGELS WITH MEAT Bulviø riestainiukai su mësa 10 potatoes, peeled and cooked 100 g (3 oz) cooked meat, ground 3 tablespoons potato starch 2 eggs 50 g (4 tablespoons) butter 1 onion, finely chopped salt and pepper to taste Make mashed potatoes, add 1 beaten egg, salt and potato starch. Mix well and knead into a workable dough. Fry onion in butter and add to ground meat together with 1 beaten egg and mix well. Fry for a few minutes. Make round medium sized bagels from potato dough and cook them in salted, boiling water. Place the cooked bagels on serving plate and fill with meat. Cook the remaining butter with sour cream, add a pinch of salt and pour on top of the filled bagels. These potato bagels can also be fried in hot oil, until golden brown.
POTATO BAGELS WITH COTTAGE CHEESE Bulviø riestainiukai su varðke 10 potatoes, peeled and cooked 100 g (3 oz) dry cottage cheese 3 tablespoons potato starch 2 eggs 50 g (4 tablespoons) butter 2 tablespoons sour cream peppermint, chopped finely salt to taste Make dough with cooked, mashed potatoes, potato starch, 1 beaten egg and salt. Knead until a pliable dough is formed. Make a homogeneous mass of cottage cheese with 1 egg, 2 tablespoons sour cream, peppermint. Heat the cheese mixture until cheese begins to melt. Make medium size bagels from the potato dough and cook in salted, boiling water. Place the cooked bagels in a serving dish and fill with cottage cheese sauce. Serve the hot cheese filled bagels with melted butter.
POTATO DUMPLINGS IN MUSHROOM SAUCE Virtø bulviø kukuliai grybø padaþe 1 k (2 lbs) potatoes, cooked in their skins 1 onion, finely diced 1 teaspoon butter several sprigs of dill or parsley 1 cup flour 2 eggs, beaten with a pinch of salt 1/2 cup bread crumbs MUSHROOM SAUCE 100 g (3 oz) bacon, finely diced 1 cup fresh or dried mushrooms, cooked 1 onion, finely diced 4 tablespoons sour cream Peel and rice potatoes. Add flour, bread crumbs, eggs and chopped herbs. Mix well and knead until a pliable dough is formed. Make walnut sized dumplings, drop into boiling, salted water. The dumplings are done when they rise to the surface. Make mushroom sauce by cutting cooked mushrooms into very small pieces. Fry mushrooms with bacon and onion until onion is soft. Add sour cream and heat for 5 minutes, until all flavors are blended. Serve in individual plates, covered with mushroom sauce.
POPPY SEED POTATO DUMPLINGS Virtø bulviø kukuliai su aguonomis 10 potatoes, cooked in their skins 3 eggs, beaten with a pinch of salt 3 tablespoons potato starch 4 tablespoons poppy seed SAUCE 100 g (6 tablespoons) butter 100 g (1/2 cup) sour cream Peel and rice potatoes. When potatoes have cooled, add eggs, potato starch, poppy seed and mix well. Knead until a pliable dough is formed. Make small dumplings with potato dough, drop into salted, boiling water. The dumplings are done when they rise to the surface, after cooking for about 15 minutes. Cover cooked dumplings with sauce made by gently heating butter with sour cream. Poppy seed dumplings are eaten with sweet or sour milk.
MASHED POTATOES WITH MUSHROOMS Bulviø koðë su grybais 10 potatoes, peeled 200 g (6 oz) fresh or dried mushrooms, cooked 100 g (3 oz) bacon, finely diced 1 onion, finely diced 100 g (3 oz) sour cream pinch of pepper Cook and mash potatoes. Fry bacon and onion, add finely cut mushrooms and continue frying in a covered skillet until flavors are released. Add mushroom, onion and bacon mixture to mashed potatoes, mix well, add sour cream and a pinch of pepper. Blend all ingredients. These potatoes are eaten with sour milk or with sauerkraut juice.