LET’S COOK LITHUANIAN
with Dana Siliūnas
You probably have already celebrated the new year with champagne.
No matter. These beverages can be enjoyed all year around.
MILK LIQUEUR
Pieninis krupnikas
1 qt. grain alcohol
1 qt. milk
4 cups sugar
2 oranges
2 lemons
1 stick vanilla, or
1 Tbsp. vanilla extract
Wash oranges and lemons. Do not peel. Cut into small pieces. Remove seeds. Combine milk, alcohol and sugar. Add vanilla, oranges and lemons. Stir well with wooden spoon to dissolve sugar. Cover container with cloth or plastic. Let stand at room temperature for 3 weeks, stirring the mixture daily. Strain and discard fruit. Funnel through filter paper into bottles. Cork. Can be served immediately, or kept indefinitely.
HONEY LIQUEUR
Medaus krupnikas
1 Tbsp. caraway seeds
10 cloves
10 whole allspice
2-3 sticks cinnamon
1 stick vanilla
2 pieces yellow ginger
2 pieces white ginger
10 cardamom seeds
1/2 nutmeg
2-3 strips orange rind
2-3 strips lemon rind
Pinch o f saffron
4 cups water
2 lbs. honey
1 qt. grain alcohol
Crack cardamom seeds and nutmeg. Boil them, spices, rind, and water in covered pot until liquid is reduced to about 2 cups. Strain.Bring honey to a boil, skimming off foam. Pour first liquid into honey. Remove from heat, as far as possible (to prevent flare-up or explosion of alcohol). Carefully and slowly pour in alcohol. Replace pot on very low flame. Heat (be careful not to simmer or boil) for 15 minutes. Remove from fire. Cool in same pot.
Following day, pour into bottles, allow to settle.
If clearer liqueur is desired, filter through paper or cloth and rebottle.
HOMEMADE EGGNOG
Kiaušinių likeris
6 eggs, separated
3A cup superfine sugar
2 tsp. vanilla extract
3 cups light cream or whipping cream
Ground nutmeg
Beat egg yolks and sugar until light colored and thick. Add vanilla and cream; stir slightly. In a separate bowl, beat the egg whites until stiff, then fold into the yolk mixture. Pour into glasses, and sprinkle with nutmeg. Serves 4.
CRANBERRY CIDER
Spanguolių gira
2 lbs. cranberries
1 lb. sugar
1 oz. yeast
1 gallon water
Wash berries. Place in pot with cold water to cover. Boil till berries pop. Strain into pot or crock, pour on boiling water, add sugar. When lukewarm, add yeast dissolved in a little water. Cover, place in warm spot. Next day, skin top. Pour into bottles, cork. Keep in cool place. Ready to drink in 2-3 days.
BREAD CIDER
Duoninė gira
1 lb. dried, dark rye bread
1 gallon water
1 lb. sugar
4 tsps. yeast
1 cup raisins
Boil the water.
Cover bread with boiling water and let sit for 24 hours. Strain, add yeast blended with sugar, and remaining sugar, mix well and let ferment for 1-2 days in a warm spot. Pour fermented liquid into glass bottles, add several raisins to each bottle and close tightly. Store in a cool place. Cider is ready to drink the next day. It will be drinkable for up to 2 months, if kept in a cool place.
Please note:
The Christmas dried fruit compote in the Nov/Dec 1999 issue did not specify any sugar. I f you make it
without the fruit brandy, I would suggest you add 1/3 to 1/2 cup o f sugar,or to taste. You can also add a couple of unpeeled slices o f lemon or orange.The rinds give it extra punch.
—
Dana