Latvian Stew Recipes

LATVIAN STEW RECIPE

Steps:

• If using bone-in shoulder, remove the bone. Trim the visible fat from the pork and cut into large chunks. Sprinkle generously with salt/pepper.
• Heat half of the olive oil and half the butter in a large Dutch oven over medium low heat.
• When the sizzling on the butter starts to slow down, turn up the heat to medium. Add the pork pieces and brown on 2 sides, about a 1 - 2 minutes per side. You should do this in 2 to 3 batches to keep from overcrowding the pot. Add more oil and butter as needed.
• Transfer browned pork pieces to a bowl.
• Start preheating oven to 350°F.
• Add the onions and garlic to the Dutch oven and reduce heat to medium-low. Cook the onion for 20 - 30 minutes stirring occasionally until the onions start to caramelize (darken). If the onion starts to brown on the edge, turn the heat down a bit.
• Once the onion is a rich brown, add the chile flakes, cinnamon, paprika, coriander, oregano. Stir for 1 minute. Return heat to medium.
• Add the beer and deglaze the pot. Stir in the tomato paste.
• Return the pork pieces to the pot with any liquid that has accumulated in the bowl.
• Add 2 cups water.
• Add the carrots and half of the apricots. Stir to incorporate. Liquid should be a little below the top of the ingredients as shown below. Add more water if needed. Spread the rest of the apricots on top.
• Cover and transfer to oven.
• Bake for 1 hour. Remove from the oven and check meat by using 2 forks to gently pull apart a chunk of pork. The meat is done when the piece easily separates. If meat is not pull apart tender, you'll need to cook another 30 minutes. But before returning to the oven...
• check the liquid level. The liquid should have decreased and started to thicken. If you can't see any liquid then add ½ cup of water. At the end of 1 ½ hours you want the liquid thick and flavorful so, if it doesn't need more liquid, then don't add it. If needed, cover and cook an additional 30 minutes.
• Just before serving, stir in parsley. Serve in large bowls with a crusty baguette.

AMOR TOWLES'S LATVIAN STEW RECIPE FROM A GENTLEMAN IN MOSCOW

Steps:

• Season pork with salt and pepper. Heat 3 tablespoons of the oil in a large heavy-bottomed pot over medium-high heat. Add pork and cook, stirring occasionally, until meat releases its juices and is no longer pink all over, about 5 minutes. Add carrots and cook until slightly tender, about 5 minutes. Stir in tomato paste and water, then add apricots. Bring to a boil, reduce heat to medium-low, and gently simmer, uncovered, for 45 minutes.
• Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until deep golden brown, about 15 minutes.
• Add onions and prunes to stew and continue to simmer over medium-low heat until pork is tender and sauce has thickened, about 30 minutes more. Adjust seasonings.

LATVIAN HONEY CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together eggs, honey, flour, and baking soda in a large bowl. Spoon 3 to 4 tablespoons of batter onto 5 9x13-inch sheets of parchment paper. Spread the mixture as thin as possible using a wide spatula. There is enough batter for 5 thin layers.
• Place one sheet of batter onto a baking pan and bake in the preheated oven until golden brown, about 2 to 3 minutes. Remove the baked cake layer from the baking sheet and prick with a fork to enhance filling absorbency. Repeat with the remaining 4 cake layers.
• Stir together the sour cream and sugar in a small bowl. Place one cake layer in 9x13-inch baking dish with the parchment paper side up. Carefully remove the parchment paper from the cake layer. Spread 1/5th of the sour cream mixture on the cake layer and then sprinkle 1/5th of the walnuts on the layer. Repeat the process with the remaining 4 layers. Cover and refrigerate overnight. Trim off any ragged edges before serving.

LATVIAN PIRAGI

Steps:

• Combine 2 cups flour, sugar, salt, and yeast for dough in a large mixing bowl; stir until well combined. Cut in butter with a fork until mixture resembles coarse cornmeal. Add warm water and beat on medium speed for 2 minutes.
• Add eggs and 1 cup flour; mix until combined and thick. Stir in remaining 2 cups of flour, 1/2 cup at a time, until the dough comes together.
• Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp towel and let rest for 20 minutes. Punch dough down, cover, and let rise until double in size, 1 to 1 1/2 hours.
• While the dough is rising, cook bacon for filling in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, 7 to 10 minutes. Remove bacon to a paper towel-lined plate. Drain and discard all but 1 tablespoon grease from the pan.
• Add onion to the bacon grease and sauté over medium heat until softened, about 5 minutes. Remove from the heat. Combine onion and bacon in a bowl, season with salt and pepper, and set aside until dough has risen.
• Preheat the oven to 350 degrees F (175 degrees C). Spray two large baking pans with cooking spray. Place beaten eggs in a bowl.
• Divide dough into 3 pieces, then divide each piece into about 12 balls. Roll each ball to pizza dough-thickness. Use a small spoon to scoop some onion-bacon mixture into the center. Brush egg wash on the dough around the filling, then fold the edges/corners up and over the filling. Place piragi in the prepared baking pans with the seams facing down, and brush the tops with egg wash.
• Place one pan in the preheated oven and bake for 5 minutes. Remove from the oven and brush the tops with more egg wash. Return to the oven and bake until golden brown, about 20 more minutes.
• Repeat to bake remaining piragi.