Lithuanian Krupnikas Recipe 265

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LITHUANIAN KRUPNIKAS



Lithuanian Krupnikas image

Lithuanian spiced honey liqueur. Serve warm as a traditional Eastern European cold remedy - a quick heat-up in the microwave works great.

Provided by JOENAUJOKAS

Categories     Drinks Recipes     Liqueur Recipes

Time P14DT1h

Yield 8

Number Of Ingredients 16

10 cardamom seeds
½ nutmeg seed
2 teaspoons caraway seed
10 whole cloves
10 whole allspice berries
4 (3 inch) cinnamon sticks
2 teaspoons whole peppercorns
1 pinch crushed saffron threads
2 (1 inch) pieces fresh ginger root
2 (1 inch) pieces fresh turmeric (yellow ginger)
3 large strips of orange zest
3 large strips of lemon zest
4 cups water
1 tablespoon vanilla extract
2 pounds honey
1 quart 190 proof grain alcohol

Steps:

  • Crack the cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan with the caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in the water, and bring to a boil. Cover, and simmer until the liquid is reduced by 1/2. Strain out spices, and set the liquid aside.
  • Pour honey into a large pot, and bring to a boil over medium heat. Skim off any foam from the top. Stir in the strained liquid from the spices and vanilla extract. Remove from heat and place far from the stove to avoid any flare-ups from the grain alcohol. Slowly stir in the grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
  • The following day, pour the liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.

Nutrition Facts : Calories 705.5 calories, Carbohydrate 96.2 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 1.6 g, Protein 0.7 g, SaturatedFat 0 g, Sodium 10.1 mg, Sugar 93.5 g

LITHUANIAN KRUPNIKAS RECIPE - (2.6/5)



Lithuanian Krupnikas Recipe - (2.6/5) image

Provided by SewingDragonfly

Number Of Ingredients 16

10 cardamom seeds
1/2 nutmeg pod
2 tsp caraway seed
10 whole cloves
10 whole allspice berries
4 (3") cinnamon sticks
2 tsp whole peppercorns
1 pinch crushed saffron threads (optional)
2 (1") pieces fresh ginger root
2 (1") pieces fresh turmeric (yellow ginger)
3 large strips of orange zest
3 large strips of lemon zest
4 cups water
1 T vanilla extract
2 pounds honey
1 quart 190 proof grain alcohol

Steps:

  • Crack the cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan with the rest of the ingredients including the water. Bring to a boil. Cover, and simmer until the liquid is reduced by half. Strain out spices, and set the liquid aside. Pour honey into a large pot, and bring to boil over medium heat. Skim off any foam from the top. Stir in the strained spice liquid and the vanilla extract. Remove from heat and place far from the stove to avoid any flare-ups from the grain alcohol. Slowly stir in the alcohol. Place the pot back on the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on. The following day, pour the liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit the clearer it will become and the better it tastes. Serve warm.

LITHUANIAN KRUPNIKAS



Lithuanian Krupnikas image

Lithuanian spiced honey liqueur. Serve warm as a traditional Eastern European cold remedy - a quick heat-up in the microwave works great.

Provided by JOENAUJOKAS

Categories     Liqueurs

Time P14DT1h

Yield 8

Number Of Ingredients 16

10 cardamom seeds
½ nutmeg seed
2 teaspoons caraway seed
10 whole cloves
10 whole allspice berries
4 (3 inch) cinnamon sticks
2 teaspoons whole peppercorns
1 pinch crushed saffron threads
2 (1 inch) pieces fresh ginger root
2 (1 inch) pieces fresh turmeric (yellow ginger)
3 large strips of orange zest
3 large strips of lemon zest
4 cups water
1 tablespoon vanilla extract
2 pounds honey
1 quart 190 proof grain alcohol

Steps:

  • Crack the cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan with the caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in the water, and bring to a boil. Cover, and simmer until the liquid is reduced by 1/2. Strain out spices, and set the liquid aside.n
  • Pour honey into a large pot, and bring to a boil over medium heat. Skim off any foam from the top. Stir in the strained liquid from the spices and vanilla extract. Remove from heat and place far from the stove to avoid any flare-ups from the grain alcohol. Slowly stir in the grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.n
  • The following day, pour the liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.n

Nutrition Facts : Calories 705.9 calories, Carbohydrate 96.3 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 1.6 g, Protein 0.7 g, SaturatedFat 0 g, Sodium 10.3 mg, Sugar 93.5 g

LITHUANIAN KUGELIS



Lithuanian Kugelis image

Traditional Lithuanian potato dish served with sour cream, or applesauce. This is one of our eclectic families favorite holiday dishes. This recipe was given to me by my Aunt Pat

Provided by IndyRob

Categories     European

Time 2h

Yield 12 , 12 serving(s)

Number Of Ingredients 6

1 lb bacon, diced
2 large onions, diced
1/2 cup butter
5 lbs russet potatoes, peeled and shredded
1 (12 fluid ounce) can evaporated milk
6 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease.
  • Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
  • Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
  • Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.

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