Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Recipe of Latvian kiselis (seems to be milk dessert) ?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe of Latvian kiselis (seems to be milk dessert) ?),it will help you,my kids.
Answers:
From my own Latvian cookery book, compiled by Latvians over the world:
Kisels are fruit soups, thickened with starch and known all around the Baltic shores. A cold, refreshing kisel is just about the most popular summertime dessert in Latvia. It can be prepared from almost any fruit or berry. The berries can be used whole, or strained through a sieve, discarding the more unpleasant skins of some. Bigger sized fruit (ie apples, rhubarb) should be diced.
Redcurrants, or other very juicy berries, should first be pressed through a sieve, obtaining the juice. Then cook the skins with water, strain, discard skins, and continue to finish kisel. Finally add the uncooked juice. This way the kisel retains the fresh fruit taste.
Gooseberries can be cooked whole. Strawberries, raspberries and even blueberries should first be divided in half. Cook one half and make the kisel, then add the other, uncooked half (slightly mashed with sugar) to it, so it tastes like fresh berries.
CRANBERRY KISEL
1/2 lb cranberries, or more
1 quart water
Sugar, according to taste
2 tbsps potato starch (more potent), or cornstarch, mixed with water
Rinse cranberries and put to boil in the water. When all berries have burst, strain and force through a sieve. Retain liquid and pulp; discard skins.
Reheat the juice while mixing in the sugar and tasting. Slowly add the starch, stirring and carefully watching the thickness. It should be like thick syrup, but not like glue. You can use more fresh cranberries to stir in later, but they may need cooking briefly with some sugar because of their tartness.
Pour hot kisel in a deep bowl, or serving dishes, and sprinkle sugar on the top to avoid a skin forming. Cover and cool.
Serve cold with cold milk or table cream poured on top, or dabs of whipping cream. It makes a nice sauce for creamy-white puddings.
when using other berries, the proportion is about 1lb berries to 1 quart of water. Sugar according to sweetness. It is up to you whether you want clear or pulpy kisel.
The milk dessert you mention might be "Bubbert", a kind of custard pudding. You can serve it with the kisel!
BUBBERT - this serves 6
2 cups milk
4 tbsps flour (or 1/3 cup cream of wheat. When using this, sprinkle over cold milk. Bring to a boil, stirring constantly. Reduce heat to low and simmer 5 minutes or longer. Then follow the rest of the recipe)
3 tbsps sugar
1/4 tsp salt
2 eggs, separated
1/2 tsp vanilla extract
Mix egg yolks with 2 tbsps sugar. Beat egg whites with 1 tbsp sugar until stiff. Mix flour with a little cold milk to form a paste. Add more milk to thin it to the consistency of heavy cream.
In a heavy saucepan bring the rest of the milk and salt to a boil. Gradually add the flour/cream of wheat mixture, stirring constantly. Boil for one minute. Add egg yolk mixture. Boil for one minute longer. Remove from heat and add vanilla.
Cool a little; fold in stiffly beaten egg whites. Spoon into dessert dishes.
Serve with your favourite fruit sauce: fresh or frozen cranberries, currants, rhubarb, strawberries, raspberries, or kisel.
Brings back memories of my grandmother's cooking...
Other Answers:
It's a stewed fruit and milk dish. I'm not finding a recipe anywhere, though. But here's a description of it:
"Kiselis (a dessert which is usually made from fruit, berries, also from flour and milk, and may by thickened with starch) is boiled from oats. If kiselis is served hot, then it is topped with cubed, fried, smoked or salted bacon fritters. When the gruel cools, it becomes the thick oat kiselis. As a dessert it can be eaten together with honey and is served along with a cup of refreshing milk."
Source(s):
http://www.li.lv/old/food_specialities.htm
The other people have the answer that you are asking for.
You might try the website below, and sign up for free ethnic recipes. I believe that they have Latvian food dishes.
No, I don't get a commission.
Source(s):
http://reciperewards.com/jumps/recipe2/index.html?refer=ROIGRRInt
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Recipe of Latvian kiselis (seems to be milk dessert) ?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe of Latvian kiselis (seems to be milk dessert) ?),it will help you,my kids.
Answers:
From my own Latvian cookery book, compiled by Latvians over the world:
Kisels are fruit soups, thickened with starch and known all around the Baltic shores. A cold, refreshing kisel is just about the most popular summertime dessert in Latvia. It can be prepared from almost any fruit or berry. The berries can be used whole, or strained through a sieve, discarding the more unpleasant skins of some. Bigger sized fruit (ie apples, rhubarb) should be diced.
Redcurrants, or other very juicy berries, should first be pressed through a sieve, obtaining the juice. Then cook the skins with water, strain, discard skins, and continue to finish kisel. Finally add the uncooked juice. This way the kisel retains the fresh fruit taste.
Gooseberries can be cooked whole. Strawberries, raspberries and even blueberries should first be divided in half. Cook one half and make the kisel, then add the other, uncooked half (slightly mashed with sugar) to it, so it tastes like fresh berries.
CRANBERRY KISEL
1/2 lb cranberries, or more
1 quart water
Sugar, according to taste
2 tbsps potato starch (more potent), or cornstarch, mixed with water
Rinse cranberries and put to boil in the water. When all berries have burst, strain and force through a sieve. Retain liquid and pulp; discard skins.
Reheat the juice while mixing in the sugar and tasting. Slowly add the starch, stirring and carefully watching the thickness. It should be like thick syrup, but not like glue. You can use more fresh cranberries to stir in later, but they may need cooking briefly with some sugar because of their tartness.
Pour hot kisel in a deep bowl, or serving dishes, and sprinkle sugar on the top to avoid a skin forming. Cover and cool.
Serve cold with cold milk or table cream poured on top, or dabs of whipping cream. It makes a nice sauce for creamy-white puddings.
when using other berries, the proportion is about 1lb berries to 1 quart of water. Sugar according to sweetness. It is up to you whether you want clear or pulpy kisel.
The milk dessert you mention might be "Bubbert", a kind of custard pudding. You can serve it with the kisel!
BUBBERT - this serves 6
2 cups milk
4 tbsps flour (or 1/3 cup cream of wheat. When using this, sprinkle over cold milk. Bring to a boil, stirring constantly. Reduce heat to low and simmer 5 minutes or longer. Then follow the rest of the recipe)
3 tbsps sugar
1/4 tsp salt
2 eggs, separated
1/2 tsp vanilla extract
Mix egg yolks with 2 tbsps sugar. Beat egg whites with 1 tbsp sugar until stiff. Mix flour with a little cold milk to form a paste. Add more milk to thin it to the consistency of heavy cream.
In a heavy saucepan bring the rest of the milk and salt to a boil. Gradually add the flour/cream of wheat mixture, stirring constantly. Boil for one minute. Add egg yolk mixture. Boil for one minute longer. Remove from heat and add vanilla.
Cool a little; fold in stiffly beaten egg whites. Spoon into dessert dishes.
Serve with your favourite fruit sauce: fresh or frozen cranberries, currants, rhubarb, strawberries, raspberries, or kisel.
Brings back memories of my grandmother's cooking...
Other Answers:
It's a stewed fruit and milk dish. I'm not finding a recipe anywhere, though. But here's a description of it:
"Kiselis (a dessert which is usually made from fruit, berries, also from flour and milk, and may by thickened with starch) is boiled from oats. If kiselis is served hot, then it is topped with cubed, fried, smoked or salted bacon fritters. When the gruel cools, it becomes the thick oat kiselis. As a dessert it can be eaten together with honey and is served along with a cup of refreshing milk."
Source(s):
http://www.li.lv/old/food_specialities.htm
The other people have the answer that you are asking for.
You might try the website below, and sign up for free ethnic recipes. I believe that they have Latvian food dishes.
No, I don't get a commission.
Source(s):
http://reciperewards.com/jumps/recipe2/index.html?refer=ROIGRRInt
correctness,It's Non-profit and only for informational purposes.
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