Christmas Eve Menu
Holiday Cordial (Krupnikas)
2 bottles whiskey 1 qt. red wine 1 pt. rum 2 c. nuts 3 lbs. sugar 1 c. cherry syrup 1 lemon |
7-8 cloves 1/2 whole nutmeg 1 stick cinnamon peel of an orange 1 stick vanilla 3-4 whole allspice 1 1/2 qt. distilled water |
- Boil water, spices, nuts, rind of lemon, orange, and sugar until one-half the quantity.
- Add cherry, boil 15 minutes.
- Add wine, rum and whiskey; bring to a boil. Strain into bottles and cool.
Christmas Compote (Kompotas)
4 c. water 1 (8oz) package mixed dried fruit 1 c. pitted prunes 1/2 golden raisins |
4 cloves lemon juice 1 cinnamon stick fruit brandy |
- In a large saucepan, combine water, mixed fruit, cloves and cinnamon.
- Bring to a boil.
- Simmer for 15 minutes.
- Remove from heat; and brandy and lemon juice to taste.
- Refrigerate overnight and serve chilled.
Christmas Eve Biscuits (Preskuciai)
1 package dry yeast 1/4 c. warm water (105F-115F) 3/4 c. milk 1 egg, beaten |
1/4 Butter, melted 3 1/2 t o 4 c. four 1/4 c. sugar 1 tsp. salt |
- 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 flout 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 1/2 inch pieces; place on a slightly greased cookie sheet and bake at 350 F degrees until golden brown.
Poppy Seed Milk (Aguonpienis)
1/2 lb. poppy seeds 2 c. boiling water |
1/4 tsp. almond extract 1 tbsp. honey |
- Pour boiling water over poppy seeds and let steep for 1 hour.
- Transfer poppy seeds and liquid to a blender; add remaining ingredients.
- Blend at high speed until liquid is white and milky.
- Serve over Prskuciai.
Sauerkraut Salad
1/2 c. oil 1 large can sauerkraut, drained 1/4 c. white vinegar 1 c. sugar 1 c. chopped onion |
1 green pepper, chopped 2 c. chopped celery 1 jar pimento, cut up 1 tsp. salt |
- Mix all and let stand 24 hours in refrigerator before serving.
Herring with Oil and Onions
2 herrings 2 large onions |
4 tbsp. oil vinegar, sugar |
- Soak, skin and bone herrings, cut into pieces and arrange in rows on a serving dish.
- Slice onions, saute in oil until golden.
- Add a little sugar and vinegar.
- Cool and pour over herring slices.
Fish Fillets in Tomato Sauce
(Zuvis Su Pomidorais) 6-8 fillets whitefish, sole or similar 1 c. flour mixed with a tablespoon of seasoned salt 2 tbsp. oil 1 large onion, sliced |
2 carrots, peeled and coarsely grated 1 stalk celery, coarsely grated 1 (7 oz) can tomato paste 2 c. tomato ketchup 1 tsp. sugar |
- In a large skillet, saute onions, celery and carrots until tender.
- Add tomato paste, ketchup, and sugar.
- Set aside.
- In another skillet, heat oil and brown fish fillets, dredged in seasoned four.
- Add sauce to fish and simmer for 3-5 minutes.
- May be served hot or cold.
Stuffed Crepes (Lietiniai Blynai)
Batter 2-3 tbsp. melted butter or oil 3/4 c. milk 3/4 c. water |
1 1/2 c. flour 1/4 tsp. salt 2 large eggs |
- In a bowl, beat melted butter with milk, water, flour, salt, and eggs, using a wire whisk.
- Refrigerate for 2 hours to allow flour to absorb liquid.
- Brush 7" crepe pan with oi; heat over medium heat.
- Pour scant 1/4 c. batter into the centre of the pan, tilting it in all directions to spread the batter evenly.
- Cook for 1 minute or less until the top is set.
- Turn and cook until the other side is lightly browned.
- Invert onto waxed paper.
- Repeat
1 (8 oz. ) can mushrooms, drained,
1 large onion, finely chopped
3 tbsp. butter
3 tbsp. dry bread crumbs
1/4 salt
1/4 tsp. pepper
- Saute mushrooms and onions in butter in heavy skillet until onion is tender.
- Stir remaining ingredients.
- Fill crepes and roll up.
- Serve with sour cream.
Potato Salad (Bulviu Misraine)
5 potatoes, boiled and cubed 5 carrots, boiled and diced 1 c. frozen peas 3 dill pickles chopped |
2 eggs, hard-boiled and chopped 1 c. mayonnaise salt, pepper |
- Combine all ingredients; toss with mayonnaise.
- Add salt and pepper to taste.
Little Ears (Ausukes)
5 egg yolks 1/2 c. sugar 5 tbsp. sweet cream |
1 jigger rum or brandy flour |
- Cream yolks and sugar.
- Add cream and rum.
- Add enough flour to make stiff dough.
- Refrigerate for 2 hours.
- Roll thin on floured board.
- Cut in diamond shapes.
- Slit middle, and pull one end of the diamond through hole. Fry in deep, hot fat or oil until light brown.
- Drain on paper.
- Sprinkle with powdered sugar.
Christmas Bread (Kaledu Pyragas)
1 yeast cake or 1 pkg. dry yeast 1 1/2 tsp. salt 1/4 c. lukewarm water 1 1/2 c. white raisins 3 c. Flour, sifted |
1/4 c. butter 1/4 c. sugar 1/2 c. milk, scalded 1 egg 1/4 c. poppy seeds |
- Dissolve yeast in lukewarm water. Combine sugar, butter, salt, egg, milk, raisins and poppy seeds, add yeast.
- Then add flour.
- Blend thoroughly.
- Put into greased 9X5X3 inch pan, cover and let rise to double.
- Bake in moderate oven 50-60 minutes, the last 5 minutes, brush with warm honey and poppy seed and put in oven to brown for 5 minutes.
Resources
Lithuanian Customs and Other Ethnic Cookery: Knights of Lithuania Anthracite Council #144 Circulation Service: 1968-1988.
Virginia Sakalas Mikenas and Ramune Sakalas Jonaitis. Treasures of Lithuanian Cooking. 2002
Lithuanian Customs and Other Ethnic Cookery: Knights of Lithuania Anthracite Council #144 Circulation Service: 1968-1988.
Virginia Sakalas Mikenas and Ramune Sakalas Jonaitis. Treasures of Lithuanian Cooking. 2002