Traditionally, the centerpiece of Lithuanian cuisine is dark rye bread which is used substantially more often than light wheat breads. Émigrés from Lithuania will often mention their native rye bread as the food that they miss the most. It is deep in flavor with malt and caraway. Many love this bread as an open sandwich with thinly sliced roast beef and horseradish, creamy blue cheeses or toasted and spread with orange marmalade. Watch how to make it in a video bellow. And share this post with others on Facebook and Twitter.
Poppy seed cakes are usually made for Christmas in Lithuania. Poppy seeds have always brought me some festive feelings, either they are lightly sprinkled on baked apples, or mixed in Christmas Eve cookies Kučiukai that are served with so called poppy seed milk. Eating poppy seeds brings a smile on my face each time I eat them. Just imagine the smile with poppy seeds in between your teeth. It used to be hilarious when we were kids. Even yesterday when I made this cake with a friend, the first thing we did after taking a bite was showed our huge smile. Indeed, poppy seeds can brighten Christmas spirit and make your days marrier! Yes, Christmas is just round the corner!
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If you have ever tried Lithuanian food, you most probably think I am insane to even mention a word “gourmet”. While gourmet food is of the highest quality and flavor, prepared well and presented in an artful manner, coming out in small portions, Lithuanian food is usually associated with big portions of fat, greasy food most often made from potatoes, pork and sour cream.
I have travelled around the world, tried many different gourmet cuisines, but never ever Lithuanian. To be honest with you, not even a thought crossed my mind that Lithuanian food could be transformed into gourmet. And I definitely have not imagined ever trying it.