Twelve-dish Christmas Eve supper- Kūčios
A twelve-dish Christmas Eve supper is traditionally prepared in Lithuania. The meal (Kūčios) consists of twelve meatless dishes representing the twelve Apostles.
Typical dishes were:
herring and other fish,
boiled or baked potatoes,
dice-sized hard biscuits with poppy seed “milk”,
whole wheat with honey, and
Some recipes used for Kūčios and others include:
1. Poppy milk (aguonų pienas) is a traditional Lithuanian drink or soup, one of the 12-dishes Christmas Eve Supper Kūčios. Usually it is eaten together with kūčiukai, another traditional Lithuanian Christmas Eve dish.
Ingredients: To make poppy milk, one or two glasses of poppy seeds are needed.
1. The poppy seeds are soaked in some hot water for a day or so, changing the water from time to time, until the seeds become soft.
2. Then the poppy seeds are crushed in a food processor (or with a pestle in a mortar), until a white liquid comes out.
3. Some cold water is added (preferably water that has been boiled, and cooled), and the poppy seeds are strained and crushed once more.
4. This process is repeated several times in order to get a good poppy milk concentrate.
5. The poppy milk concentrate is diluted with some cold boiled water (the quantity of the water used, is a matter of taste, and certain family preferences, but the flavor of the poppy seeds should be pronounced).
6. Finally, some sugar or honey is added to sweeten the poppy seed milk.
1a Kūčiukai (also šližikai) is a traditional Lithuanian dish served on Kūčios, the traditional Christmas Eve dinner in Lithuania. They are small slightly sweet pastries made from leavened dough and poppy seeds. There are variations in sweetness, and though usually served soaked in poppy seed milk, they are also eaten without it.
2. Cranberry Pudding
Original recipe makes 10 to 12 servings
2 cups cranberries
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup boiling water
1/2 cup molasses
1 cup white sugar
1/2 cup butter, softened
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
1. Lightly grease a 2 quart metal container or a clean 1 pound coffee can. Pick over whole cranberries, wash and drain.
2. Sift together the flour and salt; dredge cranberries in flour mixture.
3. Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
4. Add to the flour and cranberry mixture. Mix together until well blended. Spoon into a greased metal container; cover with a double layer of tinfoil and fasten with heavy elastic band or string.
5. Place into a deep saucepan and fill with water up to about the half way mark on the pudding can. Cover pan and place over high heat. Bring water to boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert pan or open bottom of can and push through. Slice in 1/2 inch pieces.
6. Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of pudding.
3. Dried Fruit Compote with Green Tea & Lemon
When the selection of fruit in the winter is lacking, poaching shelf-stable dried fruit in lemon-infused green tea creates a luscious fruit compote. Serve topped with low-fat plain yogurt and chopped pistachios for breakfast or dessert.
Prep Time 10 min
Total Time 105 min.
3 green tea bags
3 1/4 cups boiling water
2 tablespoon sugar
2 teaspoons freshly grated lemon zest
3 cups mixed dried fruit, such as apples, apricots, pears, figs and/or raisins
1. Steep tea bags in boiling water for 3 to 5 minutes. Remove tea bags.
2. Stir sugar and lemon zest into the tea.
3. Cut any large pieces of fruit into halves or quarters.
4. Place the fruit and tea in a 4-quart or larger slow cooker. Cover and cook until the fruit is plump and tender and the liquid is syrupy, 1 1/2 to 2 1/2 hours on high or 3 1/2 to 4 hours on low.
5. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.
4. Lithuanian Pastry (“Little Ears” – Ausukes)
1 3/4 cup Pastry flour
3 tbsp Sweet cream
1 tbsp Sugar
The recipe yield is: 1 Servings
1. Beat eggs until light and fluffy.
2. Add sugar and cream.
3. Add enough flour to make a dough which can be rolled very thin.
4. Cut into diamond shapes.
5. Slash the center of each diamond, twist one end through the hole to form a knot.
6. Fry in hot fat until lightly browned.
7. Drain on absorbent paper.
8. Dust with powdered sugar.
Another recipe from our database at www.cookbooks.com/Cookbooks On/Line!
5. Prěskuciai sližikal Attempted to find. You can help.
6. Lithuanian Christmas Bread Recipe – Kaledu Pyragas
This easy recipe for Lithuanian Christmas bread is made with a slightly sweet yeast dough that has white raisins and a poppyseed-honey glaze and it only takes one rise!
Makes 1 loaf of Lithuanian Christmas Bread – Kaledu Pyragas
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
1 package active dry yeast
1/4 cup 110-degree water
1/4 cup (1/2 stick) butter
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup scalded milk
1/4 cup cold water
1 large beaten egg
1 1/2 cups white raisins
1/4 cup + 1 tablespoon poppy seeds
3 cups all-purpose flour
2 tablespoons honey
1. Dissolve yeast in 110-degree water. In a large bowl or a stand mixer, combine butter, sugar, salt, scalded milk, cold water, and dissolved yeast. Using a Danish dough whisk, Batter Blender, wooden spoon or paddle attachment, beat in the egg, raisins and 1/4 cup poppy seeds until thoroughly mixed. Add flour and beat until a smooth dough forms. The dough will be very slack.
2. Grease a 9-inch-by-5-inch loaf pan and pour mixture into it. Cover with greased plastic wrap and let rise for about 1 1/2 hours or until light. Heat oven to 350 degrees. Bake 50-60 minutes or until an instant-read thermometer registers 190 degrees.
3. Warm honey and brush over bread. Sprinkle with 1 tablespoon poppy seeds and return to oven for 5 minutes. Remove and invert onto a wire rack to cool completely.