Lithuanian Cold Soup

Lithuanian Cold Soup


Ingredients


3 young beets with leaves
1 radish
2 medium cucumbers
1 bunch dill
1 buttermilk
6 teaspoons cream
1/2 cup vinegar
1 clove garlic, crushed
salt, pepper, and sugar to taste
A couple of hard boiled eggs, peeled

Serves approximately 10.

Grate beets and cut beet leaves and stems. Boil in a small amount of water and vinegar. Reduce heat to low and cook for 10 minutes. Let stand until cool. While beets cool grate radish and peeled cucumbers. Chop dill. When beets have cooled, add radish, cucumbers, dill, buttermilk, cream, vinegar, and garlic. Add salt, pepper, and sugar to taste.

Cut hard boiled eggs into quarters. Place a few pieces in each bowl and add soup.
 

Potato Dumplings

Potato Dumplings


INGREDIENTS

  • 3 lbs potatoes
  • 6 oz of bacon
  • 1 large onion
  • salt
  1. Boil 1 lb of potatoes with the skin, then peel off the skin and mash them.
  2. Peel, wash, and grate 2 lb of raw potatoes using a small grater. Drain the excess water using a cheesecloth. Wait until starch accumulates at the bottom of your dish and collect it. Add this starch to the grated potatoes.
  3. Mix all potatoes (boiled and raw) together and add salt to taste to complete the mixture.
  4. Form round or oblongated dumplings. Boil them in small batches in lightly salted water for
    4-6 min (or until they appear at the surface). Serve with finely chopped, fried onions.

Buckwheat Blinis

Buckwheat Blinis


Let rise at least 1.5 hours.  Leaving to rise overnight will make blinis even better.

Serve with smoked salmon, sour cream, and fresh dill.

Ingredients

1 1⁄2 cup milk

4 tspns (1/2 stick) butter, cut into 8 pieces

3/4 cup all-purpose flour

1⁄2 cup buckwheat

2 tbspns sugar

2 tspns “active dry yeast”

1⁄2 tspn salt

3 large eggs, lightly beaten

 

Heat milk and butter on a small flame until butter has melted.  Mix together flour, buckwheat, sugar, yeast, and salt.  Pour milk and butter into flour mixture.  Cover with saran wrap and let rise in a warm place a minimum of 1.5 hours until doubled.  Mix in beaten eggs with a whisk.  

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 20 seconds and remove to a plate or baking sheet. Lay each blini out flat and place parchment between each one. Continue until all batter is gone.  Place blinis in oven to keep warm.

HOME BREW  - NON ALCOHOLIC FUZZY DRINK

HOME BREW - NON ALCOHOLIC FUZZY DRINK


Ingredients


8 tbspn (80g) Roasted Barley
8 tbspn (10g) Hops
200g sugar (white or brown)
2g fresh yeast
1/8 tspn lemon juice

1. Bring 5 liters of water to boil (1.32 Gallon) in a large pot. Add roasted barley and hops to the boiling water and keep on low heat for at least 15 minutes, stirring occasionally. Brew will foam like real beer, but it will dissolve.

2. Remove from heat and wait until the brew cools to a lukewarm temp.

3. Pour some of that liquid to a glass and add 2g of fresh yeast. When yeast dissolves, add this mixture back into the pot.

4. Add 200g of sugar and 1/8 teaspoon of lemon juice (to counter the sweetness) and stir.

5. When sugar is completely dissolved, strain it using strainer or cheese cloth. Brew is complete.

Now we allow for Fermentation (3-4 days)

6. Pour all the liquid into plastic bottles, leaving room at the top (1⁄4 of the bottle height), squeeze air from the bottles (carbon dioxide will be produced and it will need that room). Bottles should be sealed tight. Store at room temperature, away from the sun.

7. After 24 hours, open bottles very carefully one by one, letting out the excess air. Squeeze once more and store in a cool place for the next few days.

8. Before drinking this delicious, fuzzy and healthy drink, cool in refrigerator for few hours. Brew is best served cold.

Old Fashioned Pretzels

Old Fashioned Pretzels


Ingredients

1 ½ cups warm water
1 tbspn sugar
2 tspns salt
2 tspns dry yeast
22 oz flour
2 oz unsalted, melted butter
veg. oil for pan
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tbsp water

Combine water, sugar and salt in the bowl and then sprinkle the yeast on top. This mixture willneed to stay in the warm spot for few minutes,until yeast will start to foam.

Add the flower and butter and either using mixer or your hands, knead the dough until smooth and pulls away from your fingers. Remove the dough, clean the bowl, oil it and then return the dough back ,cover and let it stand in the warm place until will double in size(around 1 hour). Turn the dough out onto oiled work surface(it will prevent stickiness),divide into equal pieces (8-12). Roll out each into long rope(20-24 inch). Make “u” shape and cross the ends trying to make shape of pretzels. Boil 10 cups of water with baking soda in a large saucepan. Each pretzel boil in that mix for about 30 sec. Remove from the water and place them one by one on oiled baking sheet using spatula. Brush them with yolk and water mix, sprinkle with salt, sesame seeds, sugar, poppy seeds, sunflower seeds. Preheat oven to 450 F and bake for 12 minutes or until golden brown.

     

Figure Eight for Beer

Figure Eight for Beer


Ingredients

1 cup flour
7 tbspns butter
2 tspns sour cream
1 egg
pinch of salt
crushed sunflower seeds

 

Cut butter into flour.  Add egg yolk, sour cream, and salt.  Knead into dough and refrigerate for 1 hour.  

Preheat oven to 400 F.

Roll out dough and cut into thin strips.  Shape each strip into a number eight and brush with egg white.  Place onto greased cookie sheets and sprinkle with crushed sunflower seeds.  Bake 12-15 minutes until golden in color.

Stuffed Cabbage

Stuffed Cabbage

INGREDIENTS

  • 1 lb of good quality pork meat (ground)
  • 1 - 2 slices of fried bacon (optional)
  • 1 egg
  • 1 onion
  • 1 cup of semi-cooked rice
  • 1 head of cabbage(about 3 lb)
  • salt, pepper, garlic
  1. Remove core from cabbage and immerse head in boiling water to wilt leaves, about 10 minutes. Remove from water and drain. Remove large leaves. Cut out large vein from each with triangular cut.
  2. Ground pork mix with a little of fried bacon.
  3. Add fried onion and one egg(to keep the mix together),1 cup of semi-cooked rice, salt and pepper for taste,mix ingredients until combine.
  4. Wrap the mixture into the cabbage leaves and place all rolls tight in the dish, seam side down.
  5. Add some chicken broth over cabbage rolls and one bay leaf and cover whole thing with unused or broken leaves(to prevent burning).
  6. Cover with foil and bake in 400 F for around 90 min.

CLASSIC TOMATO GRAVY

  1. 1lb tomatoes(skin peeled) and 2 small onions(chopped) should be fried in clarified butter.
  2. Stir in sour cream.
  3. Mix well and serve warm on top of your rolls.

Glorious Fall Plum Tart

Glorious Fall Plum Tart

INGREDIENTS

PLUM TART

  • 6 oz of baker’s cheese
  • 4 tbsp of sunflower oil
  • 2 tbsp of honey
  • 1 egg
  • 12 oz of light wheat flour
  • 1 envelope of baking powder
  • 3 lb of plums

TOPPING

  • 4 oz of cold butter
  • 4 oz of ground hazelnuts
  • 3 tbsp of honey
  • 1 tsp of cinnamon
  • extra butter for buttering sheet
  1. Mix the baker’s cheese with oil, honey and either milk or egg. Combine the flour with baking powder and add this slowly to your cheese mixture to form the dough.Wrap the dough in saran wrap and put it into the refrigerator for about 1 hour.
  2. After 1 hour you can thinly spread the dough onto a buttered baking sheet. Cut the plums in half, discard the pits and neatly arrange the halves on top of the dough.
  3. Now is the time to prepare the topping: Mix the cold butter with hazelnuts, honey and cinnamon. Crumble this on top of the plums.
  4. Put the tart into the heated oven(400F) for 30 – 45 min. until plums are soft.