Rezekne takes Christmas and New Year's food from the manor times to today

Christmas and New Year - perhaps best time to meet new recipes and refresh older cooking traditions.
We offer a meeting of Lūznavas manor, as well as the Christmas and New Year's recipes for the Rēzekne District.
We cannot go to a long fact that the European Union co-financing, in 2015, was born IN Lūznavas manor, becoming not only a favorite place for art and music, but also promoting entrepreneurship and the socio-economic growth of Rezekne. The number of visitors from different countries has reached 17,000 in 2018.
At the end of October, Professor Rimvydas Laužik, Professor of Vilnius University, visited THE Lūznavas Manor. He studied culinary history, wrote four popular books on aristocratic menus in English, German and Lithuanian.
In an interview to the journalist Sandra Udrei, the professor acknowledges that the culinary is a live tradition:
“Culinary tradition is very conservative. What a man is eating in a childhood, and who seems delicious to him, it remains a whole life. We like eating, as Mom or Grandma was doing. We often say that the Grandma's table usually contains it, that and it. But that's what Grandmother says about generations before her. We take the previous tradition and adapt to modern conditions and technologies. Some things change with models, but the nature of the tradition is not affected.
When we talk about culture at all, we understand that culture does not exist in a capsule, intercultural interactions occur. The same food is found in Lithuania, Poland, Italy. We can't determine the origin. Let's not say who got the first pancake or did the first beer. If we do not abandon it and make more than a hundred years, we can consider it as our own. Those who make up begin to change something, replace them. The food in our tradition can get another character. For example, Sashlick as a technology comes from a stone age 10 000 years ago. We are still using technology that is less or older than the people themselves.
In the past, most people couldn't choose what to eat. They ate what was, and when they were. Only the highest layer of society had a choice, currently 90% populations can choose to eat, before they were 2% populations. We can all feel like kings today. '
The professor is talking about Lithuanian customs, but the culinary traditions of Latgale and Lithuania are very similar. A full conversation with Professor Rimweed Laužik can be read in the November - December of the magazine “A12”, but we'll look at some mud recipes.
Filled pike (“Königsberg Kochbuch”, 15 th century)
Take the pike and burn the skin. Then take any fish that is, cook and remove the bones, crush the meat with salvy, pepper, caraway and saffron. Fill this mixture into the lid, from the outside passage, in a pan [to the touch].
“Stephanie” cake (present-day)
Honey biscuit: 500 g wheat flour, 200 g butter (or margarine), 150 g sugar, 2 eggs, 2 spoons honey, 2 spoons of milk, 1 spoon baking soda. Manna filling: 500 ml of milk, 4 spoons of manna, 150 g of sugar, 200 g of butter. Chocolate glazer: 100 g margarine, 50 g of cocoa, 120 g powder sugar, 2 spoons. In addition: around 400-450 g of plum jam.
Mixing the flour with a punishment. Insert butter (or margarine) and grab the knife. Add sugar and eggs. The pot with milk and honey, slowly stirring, heated until the honey has melted. To cool down. Add to the rest of the ingredients and mess up. The dough is divided into three parts. In Cept form 15 minutes 180 ℃. Cool, bake the other biscuits.
From the milk and the groats, boil the manna of the manna until it is thickened. To cool down. Soft butter with sugar to the atmosphere. I'm going to add a mouthpiece to the spoon.
The biscuit is smeared with a jam, the cream on top, the other biscuit smeared with the jam, putting it on top. Grease the jam again, cream, put the third biscuit.
Glaze to melt margarine, interfere with cocoa, powdersugar and milk.
The people of Rezekne are happy to share their recipes. IN Ozolaines, the leader of the folklore group of the People's House, Inara Blinov, recalls, with a smile, how the traditional Christmas food of Latgale is a cranberry with manna or foam. The oldest member of the folklore set, Maria Vertinsky, is a very delicious pork of porcine beans. As you know, beans are one of the traditional sunflower foods.
Porcine beans, Marie Vertinsk recipe
500 g of pig beans
1 egg
Slightly flour
Salt, pepper
Garlic
1 onion
Pig fat,
Cream
A half-kilogram of pig beans shall be measured daily, boiled in salt water. Shake the meat in the car. Add an egg, a small meal, salt, pepper after taste, garlic, a fine graveted onion. Is composed of cotletes and cep in pig fat. Give it a cream.
As a member of the folklore group “Zealand” about Maria's porcine beans, it is not only a great meal of Cooper's evening, but also a brilliant respectful superior, or Latgale, known as the gypsy children.
Cranberry, Inara Blinova recipe
This food is usually cooked at home and we are now preparing “to the eye”
Cranberry
Pair of dining-spoons sugar (may be more or less than for which taste)
Approximately 1 litre of water
Couple dining-spoons potato starch
The cranberries rinse, smash, squeeze the juice. The mass is boiling. After 10 minutes, the sugar is added to the cold water in the form of a dilute potato starch. All boil. The balls are placed in the bowls and served with manna or proper field foam.
Sylvia Mežore and albino Shohtovičs share Their traditional festive recipes for children and grandchildren and become a tradition in several generations.
Mayonnaise cupboards, Shohtowich family recipe
3 eggs
1 glass of flour
1 glass of sugar
1 sachet mayonnaise “Francis”
1 teaspoon in baking powder
1/2 teaspoon vanillin
The puzzle is pressed, placed in small cake containers and at a temperature of 200C for 25 minutes.
Salted and marinated sabria, Mežoru family recipe
2 mackerel,
1 glass of salt,
1 glass of sugar,
750 ml of cooked water,
1 glass of oil,
1 spoon for dietary seed,
2 bay leaves, perfume peppers,
2 large onions,
1-2 spoons 9% vinegar.
Gutted fish. Mix salt and sugar, make the fish and make up for 12 hours to marry. Then rinse, cut into pieces, make the cup, prepare the marinade from the remaining ingredients, lean on the fish, keep it in the refrigerator for 24 hours. A great food for Cooper's evening, when it's still the last night of the summer before the big Christmas.
The Rēzekne District Tourism businessmen take care of a variety of delicts, travelling in the table, both well-known things and thinking new and non-traditional recipes.
Valentine Svarinska browel additive for meat meals
0.5 l brown cough syrup (can be used in cranberries, but the flavour will be another), 3 large garlic heads, 2 average apples (peeled). Crush, boil until the bubble is thrown. You can add a cinnamon. A very delicious additive for meat, especially blood sausages.
Valentine Svarinska Christmas truffles
200 g of oat flakes, 100 g raisins, dried apricots etc. are crushed in the meat machine. Mix with syrup or honey to form a sort of dough. Keep the night in the refrigerator, then make the balls the next day, bring some surprise (nuts etc.) into the seeds. It is recommended that you prepare some time before you wear.
If the knives are not intended for children, you can add a drop of rum or a river balsam to the dough.
Anne Macanes Christmas Fish
The fish must be a festive table. The main thing for the fish to be fresh and Macan's home at Luban is that it is. You can take carp or Plaudi, but the most delicious will be Luban.
The zandarin is gutted, cut off the back, the bandages, on the bedpan, on one side, a variety of vegetables, broken pumpkins, courgettes, potatoes, etc. The spices are used, those that are better tasted. Then place in the oven at 180 degrees at a temperature of 40 minutes. 5 minutes before the ripeness is covered with grated cheese, mayonnaise may be mixed.
Thank you for supporting the material in Sandra Udrei (magazine A 12), entrepreneurs Anne Macan, Valentine Svarinsk, folklore members “Zealand”
Alexander Lebeda photo