(Keptos Bulves su idaru)
6 dried wild mushrooms, soaked and chopped
4 large baking potatoes, baked
2 tbsp. butter
1/2 c. onion, minced
4 large sardines
1/4/ c. sour cream
2 tbsp. lemon juice
3 tbsp. fresh dill, chopped
- When baked potatoes are cool enough to handle, slice off the top lengthwise and scoop out the pulp, leaving the shell.
- Place pulp in a bowl; mash and set aside.
- Sprinkle the shells with salt and pepper; set aside.
- In a medium saucepan, melt 2 tbsp. butter; saute chopped mushrooms and onion until tender.
- In a large bow, mash sardines; add potato pulp, sauteed mushroom and onions and the remaining ingredients. Mix thoroughly.
- Fill shells with mashed potato mixture.
- Sprinkle with grated cheese.
- Bake at 350F for 10 minutes or until tops are golden brown.
(Troskinti Rauginti Kopustai)
1/2 lb. Bacon, chopped
2 onions, chopped
2 carrots, grated
6 c. sauerkraut, rinsed and drained
3 tbsp. chicken bouillon powder
1 tbsp. caraway seeds
1/2 c. tomato ketchup
- In a Dutch oven, fry bacon with onions until onions are transparent.
- Add carrots and remaining ingredients and toss to combine thoroughly.
- Bake at 350F for 30 minutes or simmer on top of stove at medium-low heat until cabbage is tender.
Easter Gypsy Cake
12 Eggs, separated
Candied orange peel
1 1/2 c. sugar
1 1/2 c. flour
(All fruits cut into small pieces.)
Wafers to line cookie sheet (optional)
- For 4 1/2 to 5 pounds of fruit, use 12 extra-large eggs, separated
- Beat yolks with sugar until, light and fluffy. Add to fruit
- Whip egg white till stiff, add to egg and fruit mixture.
- Last, ass flour. (Keeping this sequence makes things much easier to put together.)
- Pour batter into cake pan, lined with thin wafers or buttered wax paper.
- Bake in a 375F oven for 1 hour or more until golden brown.
Gieysztor de Gorgey Maria. Art of Lithuanian Cooking. Hippocrine Books Inc. (2001) pg. 174.
Lithuanian Easter Cake
4 c. milk
4 c. sugar
2 tsp. vanilla
1 tbsp. butter
1 c. walnuts, ground
1 tbsp. grated orange peel
juice of 1/2 lemon
Crisp bottom layer (recipe follows)
- Cook milk with the sugar and vanilla over medium heat, stirring occasionally until it thickens.
- When the mixture becomes thick, add the butter, walnuts, orange peel and lemon juice and stir well.
- Pour out over crisp bottom layer and cool.
Crisp Bottom Layer
2 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
2/3 c. (12 tablespoons) butter
2 egg yolks
2 tbsp. heavy cream
1/2 tsp. grated lemon
- Combine the flour, salt and baking powder in a large bowl. Cut the butter in with a pastry blender until the mixture resembles coarse crumbs.
- Add the sugar, egg yolks, cream and lemon peel. Toss lightly with a fork and knead for 1 or 2 minutes until dough becomes smooth. Refrigerate for 30 minutes. Preheat oven for 350F.
- Lightly grease a medium cookie sheet and place the dough on it (either by rolling with a rolling pin or simply patting down with your hands.)
- Bake until golden in color, about 15 to 20 minutes. Cool before covering with milk mixture
Easter Cheese Dessert
2 lb. farmer's cheese
5 egg yolks
3/4 lb. confectioners' sugar
1 c. heavy creamy
1/4 lb. almonds, coarsely chopped
1/4 lb. golden raisins
1 c. candied orange peel, cut into small pieces
2 tsp. vanilla extract
1/2 lb. (2 sticks) unsalted butter, room temperature
- Strain cheese through a sieve or food mill and set aside.
- Mix yolks with sugar. Add cream. Heat mixture just short of bringing to a boil. Take off stove, add cheese, almonds, raisins, orange peel, and vanilla. Add soften and whipped butter. Combine thoroughly.
- Wrap mixture in cheese cloth, and place in colander or clean flower pot. Weigh down with heavy can and let run off in a cool place for a few days.
- Mold into pyramid shape with hands. Decorate with almonds, orange peel, gum drops and green leaves.
Gieysztor de Gorgey Maria. Art of Lithuanian Cooking. Hippocrine Books Inc. (2001) pg. 179.