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Have you ever tried Latvian food? If not, there’s no time like the present. Enjoy!
Latvian Style Baked Onions
Chocolatl’s Note:
This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Allison’s Wells in Way, Mississippi. Butter may be substituted for the bacon drippings. Recipe does not specify an amount for the butter or the type of cheese, only “mild.”
Latvian Honey Cake
“It’s one of the most popular Latvian cakes – simple and delicious! It requires a little work but it’s definitely worth it! I’ve made it several times and my preparation skills are improving with every time. Don’t get scared away because of the sour cream, it matches perfectly with the sweet honey taste. The cake tastes the best after it’s kept overnight in the refrigerator, the flavors will blend together nicely. I use a 9×13 inch baking pan, but another similar size will do.” — Sandra
Latvian Mushroom Egg
Straight from the kitchen of CTK founder Rachel Dory’s Latvian mother Mary, this recipe is a fun way to create a “mushroom” that your kids will love!
Debesmanna (Cranberry Mousse)
Transform farina from hot cereal to airy pudding in this tart-yet-sweet Latvian dessert, which is typically served with milk poured over it.
Latvian Pork Stroganoff
This is an excellent autumn and winter dish that’s best served with fried or mashed potatoes.
