Growing up Lithuanian, I’ve relished in dishes that are both full of flavour and relatively simple to make. I’ve chosen a selection of dishes that are not specifically Lithuanian, but are indicative of Eastern Europe.
The final course (Dessert) is an extraordinary dessert that is made in Canada. I couldn’t pass up the opportunity to have Sex in a Glass.
Logon to shareaglass.com on Saturday, April 5 in the evening to view the webcast.
First Course
Latkes
Source: Cooking.com
RECIPE INGREDIENTS
2 pounds russet potatoes, peeled, cut into 1-inch cubes
One 8-ounce onion, peeled, cut into 1-inch cubes
1/4 cup chopped fresh fennel fronds (leafy green tops)
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon fennel seeds, crushed in plastic bag
1/2 teaspoon pepper
1/2 teaspoon baking powder
Vegetable oil
Non-dairy sour cream (such as Imo)
Potato, Fennel and Olive Relish (see recipe)
RECIPE METHOD
Using coarse shredding blade in processor, shred 1/3 of potatoes and 1/3 of onions. Repeat with remaining potatoes and onion in 2 batches. Transfer mixture to large kitchen towel. Twist towel tightly around mixture and squeeze out as much moisture as possible. Place potato mixture in large bowl. Add fennel fronds, eggs, flour, salt, fennel seeds, pepper and baking powder and blend well.
Pour enough oil into heavy large skillet to coat bottom and heat over medium-high heat. For each latke drop 1/4 cupful batter into skillet. Flatten each mound with spatula to 3- to 4-inch round. Fry latkes until golden brown and crisp, about 4 minutes per side. Transfer latkes to large baking sheet. Repeat frying with remaining batter, leaving behind in bowl any liquid that collects in batter when you measure, and adding more oil to skillet as needed.
DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm latkes on baking sheets in 350 degree F oven until crisp, about 15 minutes.
Arrange latkes on plates. Spoon non-dairy sour cream and relish alongside and serve.
Wine Pairing Suggestion: DOMAINE ALLIMANT-LAUGNER PINOT GRIS 2006
Second Course
Cold Beet Soup
Recipe Ingredients
8 cups cold buttermilk
1 medium cucumber, sliced into thick matchsticks
3 medium beets, boiled, peeled, and cut into thick matchsticks
2 eggs, hardboiled, sliced into matchstick shapes (as best you can!)
1/4 cup scallions, chopped
1 Tablespoon fresh dill, chopped
salt and pepper
Garnish: chopped fresh dill
Whisk the buttermilk in a large bowl, then add the rest of the ingredients. You may add cold water or ice cubes if the soup is too rich or thick for your tastes. Serve with cold or hot boiled potatoes with dill.
Wine Pairing Suggestion: KLOSTERKELLER SIEGENDORF PINOT NOIR 2003, Austria
Third Course
Roasted Goose with Savory Potato Stuffing
Source: Everyday Cooking for the Jewish Home
RECIPE INGREDIENTS
1 (6- to 8-pound) goose
Savory Potato Stuffing (see related recipe)
1/4 cup all-purpose flour
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
RECIPE METHOD
Preheat oven to 325 degrees. Loosely fill large cavity of goose with stuffing of your choice. Truss by tying legs together with string. Prick skin all over with tines of a fork.
In a small bowl, mix together flour, paprika, salt, and pepper. Rub over goose.
Place goose on a rack in a large roasting pan. Roast in preheated oven about 2 1/2 hours (25 minutes per pound), until skin is crisp and juices run clear when a thigh is pierced near bone. Baste often with hot water and use a bulb baster or large spoon to remove most fat as it is rendered from goose so you don’t smoke up your kitchen.
Remove goose to a carving board and let stand 10 minutes. Meanwhile, spoon stuffing into a serving bowl. Carve goose and serve with stuffing.
Wine Suggestion: COULY-DUTHEIL LA BARONNIE MADELEINE CHINON 2003, France
Side Dish to Third Course
Savory Potato Stuffing Recipe
Source: Everyday Cooking for the Jewish Home
Makes about 5 cups; enough for a 6-pound bird.
RECIPE INGREDIENTS
3 large baking potatoes, cut into 2-inch chunks
1 medium onion, cut into 2-inch chunks
4 scallions, cut into 1-inch pieces
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons schmaltz or melted margarine
RECIPE METHOD
In a food processor or on large holes of a hand grater, shred potatoes. Transfer to a bowl.
Change to steel blade. Coarsely chop onion and scallions. Add to potatoes.
Stir in garlic powder, salt, pepper, and schmaltz. Spoon into goose, capon, or large chicken and roast as directed. As soon as bird is done, scoop out stuffing and transfer to a serving bowl.
Source:Everyday Cooking for the Jewish Home: More than 350 Delectable Recipes; by Ethel G. Hofman; Provider: Lisa Ekus PR
Side Dish to Third Course
Red Cabbage Recipe
Source: © EatingWell Magazine
RECIPE INGREDIENTS
10 cups shredded red cabbage (1 large head)
1 teaspoon caraway seeds
Juice of 1 lemon (approximately 3 tablespoons)
2 tablespoons red wine vinegar
4 tablespoons vegetable oil
3 tablespoons sugar
1/2 cup finely chopped onion
2 tablespoons apple juice
2 tablespoons fresh lemon juice
1 cup grated apple (1 unpeeled Granny Smith apple)
1 1/2 teaspoons salt, or to taste
RECIPE METHOD
In a large bowl, combine the cabbage, caraway seeds, 3 tablespoons lemon juice, and the vinegar. Marinate overnight (at least 10 hours) in refrigerator.
Place oil and sugar in a heat-proof casserole large enough to accommodate all ingredients. Cook over medium heat until sugar begins to turn brown. Stir to dissolve.
Add onion and stir.
Add the cabbage, apple juice, 2 tablespoons lemon juice, and grated apple. Stir and season with salt.
Lower heat, cover, and simmer for 1 hour, stirring occasionally.
Dessert
Sex in a Glass
Source: CityLine with Jason Parsons, Chef, Peller Estates
Recipe Ingredients
3 large fudge brownies
3 whole black figs
1 tbsp fresh mint
2 tbsp grated white chocolate
1/2 cup hot chocolate
1 1/4 cup milk
1/4 cup dark chocolate
1/4 tsp vanilla extract
Recipe Method
Roughly chop the mint. Cut the fudge brownie and figs into large dice-shaped squares. Mix together and place in two martini glasses.
Warm the milk and vanilla over medium heat. Add the chocolate and stir until all the chocolate has melted.
Pour approximately a 1/4 cup of hot chocolate in each glass.
Sprinkle the grated white chocolate over top and serve.
Makes 2 servings.
Suggested Wine Pairing: TAYLOR’S RSV L BOTTLED VINTAGE
