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Easter Menu

Stuffed Potatoes 
(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

  1. When baked potatoes are cool enough to handle, slice off the top lengthwise and scoop out the pulp, leaving the shell.
  2. Place pulp in a bowl; mash and set aside.
  3. Sprinkle the shells with salt and pepper; set aside.
  4. In a medium saucepan, melt 2 tbsp. butter; saute chopped mushrooms and onion until tender.
  5. In a large bow, mash sardines; add potato pulp, sauteed mushroom and onions and the remaining ingredients. Mix thoroughly. 
  6. Fill shells with mashed potato mixture.
  7. Sprinkle with grated cheese.
  8. Bake at 350F for 10 minutes or until tops are golden brown. 
Lithuanian Sauerkraut
(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
1/2. water

  1. In a Dutch oven, fry bacon with onions until onions are transparent.
  2. Add carrots and remaining ingredients and toss to combine thoroughly.
  3. Bake at 350F for 30 minutes or simmer on top of stove at medium-low heat until cabbage is tender.
Easter Gypsy Cake
(Cigonas)

12 Eggs, separated
Candied orange peel
Prunes
Apricots
Figs
Dates
Raisins






1 1/2 c. sugar
1 1/2 c. flour
(All fruits cut into small pieces.)
Wafers to line cookie sheet (optional)

  1. For 4 1/2 to 5 pounds of fruit, use 12 extra-large eggs, separated
  2. Beat yolks with sugar until, light and fluffy. Add to fruit
  3. Whip egg white till stiff, add to egg and fruit mixture.
  4. Last, ass flour. (Keeping this sequence makes things much easier to put together.)
  5. Pour batter into cake pan, lined with thin wafers or buttered wax paper.
  6. Bake in a 375F oven for 1 hour or more until golden brown.
This recipe yields 4 to 5 large, flat cakes. Wrapped in foil they remain fresh for many weeks.

Gieysztor de Gorgey Maria. Art of Lithuanian Cooking. Hippocrine Books Inc. (2001) pg. 174.

Lithuanian Easter Cake
(Kaimak)

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)

  1. Cook milk with the sugar and vanilla over medium heat, stirring occasionally until it thickens.
  2. When the mixture becomes thick, add the butter, walnuts, orange peel and lemon juice and stir well.
  3. 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

  1. 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.
  2. 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.
  3. 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.)
  4. Bake until golden in color, about 15 to 20 minutes. Cool before covering with milk mixture
Gieysztor de Gorgey Maria. Art of Lithuanian Cooking. Hippocrine Books Inc. (2001) pg. 177-178.

Easter Cheese Dessert
(Paskha)

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

  1. Strain cheese through a sieve or food mill and set aside.
  2. 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.
  3. 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.
  4. Mold into pyramid shape with hands. Decorate with almonds, orange peel, gum drops and green leaves.
Makes 10 to 12 (very rich) servings.

Gieysztor de Gorgey Maria. Art of Lithuanian Cooking. Hippocrine Books Inc. (2001) pg. 179.
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