Lithuania

Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin. The term "porridge" is used in British English specifically for oatmeal. This is a hot mixture of oatmeal or oats slowly cooked with water or milk. It is typically eaten for breakfast by itself or with other ingredients, including salt, sugar, fruit, milk, cream, or butter.

Crepes with a curd cheese filling, top with berries, cherries or other fruit

Yeast pancakes, very similar to American pancakes, serve with sour cream, jam

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland. Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic, and it is also a specialty in the canton of Valais in Switzerland.

Syrniki or syrnyky (Ukrainian: сирники, cheese cakes) are fried Eastern Slavic quark (curd cheese) pancakes. They are a part of Belarusian, Russian, Ukrainian, Latvian (biezpiena plācenīši) and Lithuanian cuisine (varškėčiai). In Russia, they are also known as tvorozhniki (творо́жники). The name syrniki is derived from the Slavic word syr (сир), meaning a soft curd cheese. The Ukrainian language retains the old Slavic sense of the word, as in domashnii syr (домашній сир, literal translation 'domestic cheese'), whereas in Russian another old Slavic word for curd cheese, tvorog (творог), is used. Syrnyky or tvorozhniki are made from creamy tvorog, mixed with flour, eggs and sugar, sometimes adding vanilla extract. Pot cheese or farmer's cheese or quark is suggested as a substitute for the tvorog. The soft mixture is shaped into cakes, which are pan- or shallow-fried in vegetable oil or in hot butter. The consistency should remain slightly creamy, while they are slightly browned on both sides. They are traditionally sweet and served for breakfast or dessert, but can be made savory as well. Raisins, chopped dried apricot, fresh apples or pears are sometimes added into the batter. They are typically served with varenye, jam, smetana (sour cream) and / or melted butter.

Refers to two dishes: (1) curd cheese pancakes that are pan-fried or boiled, (2) boiled dumplings stuffed with curd cheese

Casserole, cheesecake or coffee cake, can be savory or sweet, there are many different ways to prepare this dish

Buns, rolls, pastries, may be filled with curd cheese, cinnamon, fruit, jam, poppy seeds

Airy porridge-like dessert, serve with cranberry or raspberry sauce, kissel, compote or jam

A charlotte is a type of bread pudding that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake, crumbs or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. The baked pudding could then be sprinkled with powdered sugar and glazed with a salamander, a red-hot iron plate attached to a long handle, though modern recipes would likely use more practical tools to achieve a similar effect. The variant charlotte russe also called charlotte parisienne, created by the French chef Antonin Carême, uses a mold lined with ladyfingers and filled with Bavarian cream. Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.

Quince cheese is a sweet and tart, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries. In the Iberian Peninsula, this traditionally Mediterranean food is called ate or dulce de membrillo in Spanish, marmelada or doce de marmelo in Portuguese, marmelo in Galician, marmiellu in Asturian and codonyat in Catalan. It is a firm, sticky, sweet reddish hard paste made of the quince (Cydonia oblonga) fruit. It is also very popular in Hungary (as birsalmasajt), Portugal and Brazil (as marmelada), France (as pâte de coing in French and codonhat in Occitan, or cotignac in Orléans), Mexico, Colombia, Argentina, Paraguay and Chile (as dulce de membrillo), Uruguay, (as Martín Fierro), Italy (as cotognata), Croatia (as kotonjata or kitnikez), Serbia (as kitnikez), Peru (as machacado de membrillo), Israel (as ממבריו membrio), Turkey (as ayva peltesi) and Romania (as marmeladă de gutui). The recipe is probably of ancient origin; the Roman cookbook of Apicius, a collection of Roman cookery recipes compiled in the late 4th or early 5th century AD, gives recipes for stewing quince with honey.[citation needed]

Mushroom-shaped spice cookies

Thick fruit soup or beverage, cranberry kissel is common during Christmas

Small poppy seed pastries, typically soaked in aguonpienis (poppy seed milk), common during Christmas

Kugel is a baked casserole, most commonly made from lokshen (לאָקשן קוגל lokshen kugel) or potato (קארטאפל קוגל kartufl kugel). It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. American Jews also serve it for Thanksgiving dinner. The name of the dish comes from the Middle High German kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes (compare to German Gugelhupf—a type of ring-shaped cake). However, nowadays kugel is often baked in square pans. Litvaks (Jews from Lithuania, northeastern Poland and northern Russia) call the pudding kugel, Galitzianers (Jews from southeastern Poland and western Ukraine) call it kigel.

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

A macaroon is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings. The name macaroon is borrowed from French macaron, in turn from the Sicilian maccarone, a variant form of maccherone, the same word as macaroni. The origin of that is unclear; it may be from medieval Greek μακαρία, 'barley broth', or μακαρώνεια, 'funeral chant'. The etymology connecting it to Italian maccare, 'to bruise' is now rejected. The origin of the word may also have referred to a sort of gnocchi.[citation needed] Macaroons can be traced to a French monastery of the 8th century in the city of Cormery. Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to Nancy, France seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaroons, and thus became known as the "Macaroon Sisters".

Apple cheese is a traditional Lithuanian and Polish[citation needed] dessert, made out of boiled or cooked apples sweetened with sugar. Originally it was made with honey, which was later replaced by sugar. Apple cheese originated in the Middle Ages. The oldest dated recipe was written by the cook in the house of Radvila (polish Radziwiłł). In 1907, the recipe for apple cheese was published in the Lithuanian magazine Lietuvos virėja from Lithuania's capital Vilnius.

Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings. The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 19th century. An 1879 dictionary mentions a dish called latte inglese (lit. 'English milk'), made of cream cooked with gelatin and molded, although other sources say that latte inglese is made with egg yolks, such as crème anglaise; perhaps the name covered any thickened custard-like preparation. The dish might also come from the French recipe of fromage bavarois from Marie-Antoine Carême in le pâtissier royal parisien, which is the same as the modern panna cotta, except that one part of the cream is whipped to make chantilly and included in the preparation before adding the gelatin.

Pączki are filled doughnuts found in Polish cuisine. A pączek is a deep-fried piece of dough shaped into a flattened ball and filled with confiture or other sweet filling. Pączki are usually covered with powdered sugar, icing, glaze, or bits of dried orange zest. A small amount of grain alcohol (traditionally rectified spirit) is added to the dough before cooking; as it evaporates, it prevents the absorption of oil deep into the dough. Pączki are commonly thought of as fluffy but somewhat collapsed, with a bright stripe around them; these features are seen as evidence that the dough was fried in fresh oil.

Cake is a flour confection usually made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.

Poppy seed roll or cake

Šakotis (Polish: sękacz [ˈsɛŋkat͡ʂ] ⓘ, Belarusian: банкуха, romanized: bankukha) is a Lithuanian, Polish and Belarusian traditional spit cake. It is a cake made of butter, egg whites and yolks, flour, sugar, and cream, cooked on a rotating spit in an oven or over an open fire. The cake became popular in the 19th century in the former territory of the Polish–Lithuanian Commonwealth (1569–1791). Its origins are related to the baumkuchen in German cuisine. The first recipe in the Polish - Lithuanian - Belarusian region was published in Vilnius by Jan Szyttler in 1830 (the culinary book "Kucharz dobrze usposobiony..."). Its name means "tree cake" due to its distinctive shape (it is often conical, like a pine tree, and with the drips as branches) and "tree rings" inside. It is baked in a time- and labor-intensive process, by painting layers of batter onto a rotating spit in a special open oven or over an open fire.

Stacked layers of fried pastry dough that are glazed with sugary syrup and sprinkled with poppy seeds

Tinginys is a popular dessert in Lithuania similar to chocolate salamis. The dish is typically prepared with biscuits or crackers, cocoa, butter, sugar and solidified milk. In 1888, production of chocolate and other products arrived to Kaunas, situated in the south-centre of Lithuania. Due to this, artisans started to elaborate upon new recipes with chocolate, such as chocolate and biscuits and chocolate with raisins or hazelnuts. In Lithuania different types of hazelnuts are available because there are a great variety of forests, so they are used frequently. Lithuanians also began to make cognac sweetened with chocolate and created new liquors that utilized chocolate. More elaborate recipes were created, such as the sweet called "tinginys," which means "lazy". In 1967 a woman accidentally created the recipe[citation needed]; she tried to cook chocolate but added too much sugar, which liquified the mixture into a syrup. To remedy this, the woman tried to make the flavour less strong by adding some biscuits, so she broke them into pieces, mixed them with the syrup and when it cooled, the first Tinginys was created. Later modifications occurred, such as letting the mixture cool down and rolling it on a plastic bag, and then cutting it into pieces. People decided to call it "lazy"[citation needed] because it was very easy and quick to prepare.

Curd cheese cake

Doughnuts filled with curd cheese

Curd snack, cottage cheese bar or curd cheese bar is a type of sweet dairy food made from glazed or unglazed curd cheese with or without filling. They became ubiquitous in the Soviet Union, and today curd snacks remain popular in the former Soviet Union, such as the Baltic states, Russia and Ukraine, as well as in some former Soviet-aligned ones, such as Hungary , Poland, Romania and Mongolia. The main part of a curd snack is made from curd cheese, which is mixed with sugar, sweeteners or other ingredients and milled into a homogenous paste that is pressed into the desired shape and filled with jam or other fillings. The formed bars then pass through the so-called 'glaze waterfall' that coats them in chocolate or another type of glaze. Finally, the curd snacks are cooled in a cooling tunnel and packed. The shelf life of curd snacks is only a few days, which can be extended to 1–2 weeks if refrigerated.

Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Common to many European cuisines, angel wings have been incorporated into other regional cuisines by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent—not to be confused with "Fat Tuesday" (Mardi Gras), the day before the start of Lent (Ash Wednesday). There is a tradition in some countries for husbands to give angel wings to their wives on Friday the 13th in order to avoid bad luck. In the various national cuisines, angel wings are referred to as:

Poppy seed milk

Bittersweet Mixed drink made with Prosecco, Aperol (bitter aperitif) and club soda, garnished with an orange slice

Coffea arabica , also known as the Arabica coffee, is a species of flowering plant in the coffee and madder family Rubiaceae. It is believed to be the first species of coffee to have been cultivated and is the dominant cultivar, representing about 60% of global production. Coffee produced from the more acidic, more bitter, and more highly caffeinated robusta bean (C. canephora) makes up most of the remaining coffee production. The natural populations of Coffea arabica are restricted to the forests of South Ethiopia and Yemen.

The B-52 cocktail is a layered shot composed of coffee liqueur (Kahlúa), Irish cream (Baileys Irish Cream), and Grand Marnier (in later versions replaced with triple sec or Cointreau). When prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities). The origins of the B-52 are not well documented, but one claim is that the B-52 was invented by Peter Fich, a head bartender at the Banff Springs Hotel in Alberta, Canada. Fich named all of his new drinks after favorite bands, albums, and songs, and he supposedly named the drink after the band of the same name, not directly after the US B-52 Stratofortress bomber or the beehive hairstyle after which the band was named. One of Fich's first customers for a B-52 owned restaurants in various cities in Alberta, and they liked the drink so much that he put it on the menu, leading to the perception that the B-52 originated at the Keg Steakhouse in Calgary, Alberta in 1977. The B-52 is also rumoured [by whom?] to have been created by Adam Honigman, a bartender at New York City's Maxwell's Plum.

Caffè macchiato is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, macchiato means 'stained' or 'spotted', so the literal translation of caffè macchiato is 'stained coffee' or 'marked coffee'. The origin of the name macchiato stems from baristas needing to show the serving waiters the difference between an espresso and an espresso with a tiny bit of milk in it; the latter was "marked". The idea is reflected in the Portuguese name for the drink: café pingado, meaning 'coffee with a drop'.

Cappuccino is an espresso-based coffee drink that is traditionally prepared with steamed milk including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cocoa powder (in Europe and Australasia) or cinnamon (in the United States and South Korea). It is typically smaller in volume than that of a caffè latte, and topped with a thick layer of foam rather than being made with microfoam.

Cognac is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime. Cognac production falls under French appellation d'origine contrôlée (AOC) designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes, Ugni blanc, known locally as Saint-Émilion, is most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

A cosmopolitan, or, informally, a cosmo, is a cocktail made with vodka, Cointreau, cranberry juice, and freshly squeezed or sweetened lime juice. The cosmopolitan is a member of the Gimlet family of cocktails. Though often presented far differently, the cosmopolitan also bears a likeness in composition to the kamikaze shooter. The International Bartenders Association recipe is based on citron vodka, lemon-flavored vodka. The use of citrus-flavored vodka as the basis for this cocktail appears to have been widely popularized in the mid-1990s by cocktail expert Dale DeGroff and is used in the IBA-approved recipe. Many bartenders, however, continue to use a standard unflavored vodka — this alternative would undoubtedly be historically consistent with any of the supposed predecessors of this drink that were popular in Ohio, Provincetown, or Minneapolis during the 1970s, or in San Francisco during the 1980s. A lemon twist is sometimes used to garnish.

Doppio espresso is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. This results in 60 ml (2.1 imp fl oz; 2.0 US fl oz) of drink, double the amount of a single shot espresso. Doppio is Italian multiplier, meaning 'double'. It is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters. A single shot of espresso, by contrast, is called a solo ('single') and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. At most cafés outside of Italy, a doppio is the standard shot. Because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink. The caffeine content of a doppio can vary, but typically consists of 58-185 mg of caffeine, often averaging around 150 mg.

Espresso is a concentrated form of coffee produced by forcing hot water under high pressure through finely ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is characterized by its small serving size, typically 25–30 ml, and its distinctive layers: a dark body topped with a lighter-colored foam called "crema". Espresso machines use pressure to extract a highly concentrated coffee with a complex flavor profile in a short time, usually 25–30 seconds. The result is a beverage with a higher concentration of suspended and dissolved solids than regular drip coffee, giving espresso its characteristic body and intensity. Despite the stronger taste profile, espresso typically contains fewer milligrams of caffeine than a standard serving of drip-brewed coffee.

Fruit wines are fermented alcoholic beverages made from a variety of base ingredients ; they may also have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes broadened to include any alcoholic fermented beverage except beer. For historical reasons, mead, cider, and perry are also excluded from the definition of fruit wine. Fruit wines have traditionally been popular with home winemakers and in areas with cool climates such as North America and Scandinavia. In subtropical climates, such as in East Africa, India, and the Philippines, wine is made from bananas. Fruit wines are usually referred to by their main ingredient (e.g., plum wine or elderberry wine) because the usual definition of wine states that it is made from fermented grape juice.

Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first written mention of kvass is found in Primary Chronicle, describing the celebration of Vladimir the Great's baptism in 988.

Cannabis beer

Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains. Kefir is a common breakfast, lunch or dinner drink consumed in countries of western Eurasia. Kefir is consumed at any time of the day, such as alongside European pastries like zelnik (zeljanica), burek and banitsa/gibanica, as well as being an ingredient in cold soups.

Buttermilk

Compote or compôte is a dessert originating from medieval Europe,[citation needed] made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. The compote is served either warm or cold. Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word compositus, meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy potage. During the Renaissance, it was served chilled at the end of dinner. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe. In modern French, the term refers to usually unsweetened fruit purée without fruit chunks, such as applesauce.. Dried fruit is often used for compote by cultures from Eastern Europe, and its syrup is also drunk as a beverage. Both are called kompot. In Mennonite culture, dried-fruit compote is known by the Plautdietch name pluma moos.

The Long Island iced tea, or Long Island ice tea, is an IBA official cocktail, typically made with vodka, tequila, light rum, triple sec, gin, and a splash of cola. Despite its name, the cocktail does not typically contain iced tea, but is named for having the same amber hue as iced tea. The drink has a much higher alcohol concentration than most highball drinks due to the relatively small amount of mixer.

A margarita is a cocktail consisting of tequila, triple sec, and lime juice. Some margarita recipes include simple syrup as well and are often served with salt on the rim of the glass. Margaritas can be served either shaken with ice , without ice (straight up), or blended with ice (frozen margarita). Most bars serve margaritas in a stepped-diameter variant of a cocktail glass or champagne coupe called a margarita glass. The margarita is one of the world's most popular cocktails and the most popular tequila-based cocktail. The history of the margarita is shrouded in mystery and folklore due to its numerous origin stories. According to cocktail historian David Wondrich, the margarita is related to the brandy daisy (margarita is Spanish for "daisy"), remade with tequila instead of brandy. (Daisies are a family of cocktails that include a base spirit, liqueur, and citrus. A sidecar and gin daisy are other related drinks.) There is an account from 1936 of Iowa newspaper editor James Graham finding such a cocktail in Tijuana, years before any of the other margarita "creation myths". The Cafe Royal Cocktail Book, published in the UK in 1937, contains a recipe for a Picador using the same concentrations of tequila, triple sec, and lime juice as a margarita. One of the earliest stories is of the margarita being invented in 1938 by Carlos "Danny" Herrera at his restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Baja California, created for customer and former Ziegfeld dancer Marjorie King, who was allergic to many spirits, but not to tequila. This story was related by Herrera and also by bartender Albert Hernandez, acknowledged for popularizing a margarita in San Diego after 1947, at the La Plaza restaurant in La Jolla. The story was debunked in 1992 by the San Diego Reader.

The martini is a cocktail made with gin and vermouth, and garnished with an olive, a lemon twist, or both. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A common variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit. By 1922, the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic bitters, then strained into a chilled cocktail glass. Over time, the generally expected garnish became the drinker's choice of a green olive or a twist of lemon peel.

Midus is a type of Lithuanian mead, an alcoholic beverage made of grain, honey and water. Balts were making mead for thousands of years. Old Lithuanian mead was made from a solution of honey and water simmered with various spices, such as thyme, lemon, cinnamon, cherries, linden blossoms, juniper berries, and hops. Today Midus is produced by several companies and is to be found in the majority of liquor shops in the US and supermarkets in Lithuania.

A mimosa cocktail consists of champagne and chilled citrus juice, usually orange juice. It is often served in a tall champagne flute at festive occasions such as brunch, weddings, or as part of business or first class service on some passenger railways and airlines. The mixing ratio varies. The cocktail is named after the bright yellow, fragrant flowers of the mimosa Acacia dealbata. The origin of the cocktail is unclear, and was originally called a "champagne orange". Some credit the Paris Ritz's bartender and cocktail writer Frank Meier for making the mimosa cocktail; however, Meier's 1934 book on mixing drinks, which has a special symbol for his inventions, does not use it for the mimosa. The mimosa can be considered as a variant of the cocktail Buck's Fizz, or vice-versa; Buck's Fizz appears to date from 1921. The International Bartenders Association simply says the mimosa is "Also known as Buck's Fizz". The mimosa became popular in the United States in the 1960s. A news article published in the Sydney Morning Herald wrote about Queen Elizabeth II drinking a mimosa, introduced to her by Earl Mountbatten of Burma after his visit to the south of France. Buck's Fizz is essentially the same cocktail, said to have been invented in 1921 in London. Some sources draw a distinction, saying the Buck's Fizz specifically uses twice as much champagne as orange juice while the mimosa should use equal proportions, that a Buck's Fizz should be served without ice and a mimosa should include ice, or that a Buck's Fizz should be served in a flute or coupe and a mimosa should be served in an ordinary wine glass. However, some sources give instructions for making mimosas that clearly do not fit these characterizations.

Mojito is a traditional Cuban punch. The cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink. When preparing a mojito, fresh lime juice is added to sugar (or to simple syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with crushed ice and sparkling soda water. Mint sprigs or lime wedges are used to garnish the glass.

The Piña Colada is a cocktail made with rum, cream of coconut, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. The drink originated in Puerto Rico. The name piña colada (Spanish) literally means "strained pineapple", a reference to the freshly pressed and strained pineapple juice used in the drink's preparation.

Ristretto , known in full in Italian as caffè ristretto, is a "short shot" (20 ml (0.7 imp fl oz; 0.7 US fl oz) from a double basket) of a highly concentrated espresso coffee. It is made with the same amount of ground coffee, but extracted (also in from 20 to 30 seconds) using half as much water. A normal short shot might look like a ristretto, but in reality, would only be a weaker, more diluted, shot. The opposite of a ristretto (Italian for 'shortened, narrow') is a lungo ('long'), which has double the amount of water. In France a ristretto is called café serré. Regardless of whether one uses a hand pressed machine or an automatic, a regular double shot is generally considered to be around 14–18 g (0.49–0.63 oz) of ground coffee extracted into about 40 ml (2 fl oz; two shot glasses). Thus, a "double ristretto" consumes the same amount of coffee beans but fills only a single shot glass.

Rum and Coke, or the Cuba libre , is a highball cocktail consisting of cola, rum, and in many recipes lime juice on ice. Traditionally, the cola ingredient is Coca-Cola ("Coke") and the alcohol is a light rum such as Bacardi; however, the drink may be made with various types of rums and cola brands, and lime juice may or may not be included. The cocktail originated in the early 20th century in Cuba, after the country won independence in the Spanish–American War. It subsequently became popular across Cuba, the United States, and other countries. Its simple recipe and inexpensive, ubiquitous ingredients have made it one of the world's most-popular alcoholic drinks. Drink critics often consider the drink mediocre, but it has been noted for its historical significance.

A sex on the beach is an alcoholic cocktail containing vodka, peach schnapps, orange juice and cranberry juice. It is an International Bartenders Association Official Cocktail. There are two general types of the cocktail: The drink is built over ice in a highball glass and garnished with an orange slice. Sometimes they are mixed in smaller amounts and served as a shooter.

A soft drink is any water-based flavored drink, usually but not necessarily carbonated, and typically including added sweetener. Flavors used can be natural or artificial. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet sodas), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients. Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities if the drink is to be considered non-alcoholic. Types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, cream soda, ginger ale and root beer.

Kissel or kisel[a] is a simple dish with the consistency of a thick gel, and made of sweet fruit, berry, grains , peas, or from milk. It belongs to the group of cold-solidified desserts, although it can be served warm. "Kissel" is derived from a Slavic word meaning 'sour', after a similar old Slavic dish—a leavened flour porridge (or weak sourdough) which was made from grain, most commonly oats, but any grain, including legumes like peas or lentils could be used. Bean kissels were typically not leavened, and lacked the sweetness of the modern variants.[citation needed] Grain-based kissels were known 9000 years ago in ancient Anatolia and Mesopotamia, they are mentioned in Sumerian and Akkadian texts. In ancient times, oatmeal kissel was prepared by fermentation of oat milk.

Mead, alcohol produced from fermented honey and water, from Stakliškės, Lithuania

The tequila sunrise is a cocktail made of tequila, orange juice, and grenadine syrup. The drink is served unmixed in a tall glass. The modern drink originates from Sausalito, California, in the early 1970s after an earlier iteration created in the 1930s in Phoenix, Arizona. The cocktail is named for its appearance when served—with gradations of color resembling an inverted sunrise. The original tequila sunrise contained tequila, crème de cassis, lime juice, and soda water. It was created at the Arizona Biltmore Hotel by Gene Sulit in the 1930s or 1940s. The more popular modern version of the cocktail contains tequila, orange juice, and grenadine, and was created by Bobby Lozoff and Billy Rice in the early 1970s while they were working as young bartenders at the Trident in Sausalito, California north of San Francisco. At a party at the Trident organized by Bill Graham to kick off the Rolling Stones' 1972 tour in America, Mick Jagger had one of the cocktails, liked it, and he and his entourage started drinking them. They later ordered them all across America, even dubbing the tour itself their "cocaine and tequila sunrise tour".

Bitter fruit liqueur

The Utenos Alus Brewery is a Lithuanian brewery headquartered in Utena, Lithuania. The Brewery is based near the degis memorial[clarification needed]. It is currently considered one of the Carlsberg Group breweries in Europe. In addition to making beer for Lithuanian consumers, it also makes products for Linas Budrys.

54°53′09″N 23°55′38″E / 54.88583°N 23.92722°E / 54.88583; 23.92722 Volfas Engelman is a manufacturer of alcoholic beverages in Kaunas, Lithuania. The establishment of the brewery Volfas Engelman dates back to the 19th century. Today the brewery produces beer, cider, alcoholic mixed drinks, kvass and energy drinks. Volfas Engelman brewery is named after its two founders. Since 2012, the CEO of the company is Marius Horbačauskas. It has more than 230 employees, making Volfas Engelman the second-largest brewery in Lithuania. At the moment 99.57 percent of Volfas Engelman shares belong to the Finnish Olvi Company Group. In 1994, the brewery Ragutis underwent privatization and reorganization, becoming a joint-stock company. In 1997, initially, 51 percent of Ragutis shares were acquired by the Pilsner Urquell Group . Later in 1997, Pilsner Urquell transferred a strategic share package to the Estonian company A. le Coq, which is operated by the Finnish company Olvi. I. On April 12, 2011, the brewery reverted to its historical name, Volfas Engelman.

Lamb and mutton, collectively sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat. At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.

Lamb stew

Cabbage rolls, cabbage filled with a ground pork mixture

Borscht is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which—as well as beetroots—usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.

Blini , singular: blin, are an Eastern European pancake made from various kinds of flour of buckwheat, wheat, etc. They may be served with smetana, cottage cheese, caviar and other garnishes, or simply smeared with butter. They are a traditional Slavic dish. In the West, blini traditionally refers to small savory pancakes made with leavened batter. In modern Russian, the term most often refers to pan-sized leavened thin pancakes, although smaller leavened pancakes are also called blini. Smaller and thicker pancakes (with several of them baked on one larger pan) are called oladyi. Blintzes, called blinchiki (little blinis) in Russian are an offshoot of blini or crêpes. They are basically rolls based on thin pancakes usually made of wheat flour, folded to form a casing for various kinds of filing, typically cheese, fruit, or (in Russian cuisine) pre-fried minced meat, and then sautéed or baked.

Grated potato pancakes, serve with sour cream

Potato sausage

Stewed meat, potatoes and vegetables

Cepelinai are potato dumplings made from grated potatoes and stuffed with ground meat or dry curd cheese, or liver, or mushrooms. It has been described as a national dish of Lithuania, and is typically served as a main dish. Originally called didžkukuliai, or dumb-bells, they were renamed rather modishly in honour of Count Ferdinand von Zeppelin, pioneer of the rigid airship, in 1900. Cepelinai shape resembles of a Zeppelin airship,. Cepelinai are typically around 10–30 cm long, although the size depends on where they are made: in the western counties of Lithuania cepelinai are made bigger than in the east.[citation needed] In Samogitia cepelinai are called cepelinā. After boiling, the cepelinai are often served with sour cream sauce and bacon bits or pork rinds.

Chakhokhbili is a traditional Georgian dish of stewed chicken and tomato with fresh herbs. The characteristic feature of Chakhokhbili is to dry-fry chicken without adding any kind of oil. Its name comes from the Georgian word ხოხობი (khokhobi) which means "pheasant".

Chanakhi is a traditional Georgian dish of lamb stew with tomatoes, aubergines, potatoes, greens, and garlic. Chanakhi is preferably prepared in individual clay pots and served with bread and cheese. The lamb is placed in the pot with the already-melted butter. Onions, eggplants, potatoes, chopped greens, and tomatoes are added in separate layers. After pouring the water, the dish is cooked slowly in the oven for 4.5-5 hours.

Chicken tabaka or chicken tapaka (Georgian: წიწილა ტაფაკა tsitsila tapaka) is a traditional Georgian dish of a pan-fried chicken which is also popular in other Caucasian cuisines. It also became a common restaurant dish in the Soviet cuisine and is found nowadays in many restaurants throughout Eastern Europe and Central Asia. The chicken is fried in a traditional frying pan called tapa (Georgian: ტაფა). For frying thoroughly, the chicken is flattened out on the pan and pressed by a weight. In modern cookery, special pan sets with a heavy cover or with a screw press are often used. Chicken tabaka is often seasoned with garlic or dressed with traditional Georgian sauces, such as bazhe, satsivi or tkemali.

Goulash is a soup made of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. Its origins may be traced back as far as the 10th century to stews eaten by Hungarian shepherds. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. Earlier versions of goulash did not include paprika, as it was not introduced to Europe until the 16th century.

Mushroom bake or casserole

Mushroom soup

Koteletts , also known as Karree, Karbonade or cutlets, are a German meat dish made of slices of meat from the rib area, including the bone. The piece of rib is found on both sides of the spine behind the neck. Koteletts are typically offered from pork, veal and mutton, but they can also come from beef. Usually, koteletts are served either roasted or grilled, but in some cases they are also served breaded (cf. breaded cutlet). The part where the koteletts are taken from reach from the front to the hind leg. Due to the proximity to the neck, koteletts taken from the front are also known as "Nackenkotelett" (lit. neck kotelett) in Germany or "Halskotelett" in Switzerland. The middle ones are known as "Stielkotelett" or "Rippenkotelett" (lit. rib kotelett) due to the long and closely fitting rib cage. The hind koteletts, including parts of the fillet, are known as "Lummerkotelett", "Lendenkotelett" or "Filetkotelett" (lit. loin kotelett or fillet kotelett) in Germany or "Nierenstück" (en. loin) in Switzerland. These hind koteletts are especially low on bones and fat.

A ham hock or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone. Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable. The cut of meat can be cooked with greens and other vegetables or in flavorful sauces. It is often added to soups, such as pea and ham soup, with the meat being added to the soup prior to serving. It can also be added to savoury pies. The meat of particularly meaty hocks may be removed and served as is. Ham hocks, like hog jowls (pigs' cheeks), add a distinctive flavor to various dishes. This is particularly true for collard greens, mustard greens, cabbage, green beans and navy beans. Ham hocks are essential ingredients for the distinct flavor in soul food and other forms of American Southern country cooking. In the Appalachian Mountains, it is common to add ham hocks along with chopped onion and spices to pots of pinto beans to make the meal more hearty. In the Mid-Atlantic States, in rural regions settled by the Pennsylvania Dutch, hocks are a commonly used ingredient for making a kind of meat loaf called scrapple. Eisbein is the name of the joint in north German, and at the same time the name of a dish of roasted ham hock, called Schweinshaxe in Bavaria, Stelze in Austria and Wädli in Switzerland. The dish is very popular in Poland, using this cut. The dish is also popular in the Czech Republic, where it is most popular in Ostrava, close to the Polish border. It is the most popular dish in Polish-Czech Silesia, where it is served in a soup made from sauerkraut called Golonka (Czech: Vepřové koleno). Ham hocks are also popular when boiled with escarole, more commonly called endives, in Italian-American cuisine. Fläsklägg med rotmos is a Swedish dish consisting of cured ham hocks and a mash of rutabaga and potatoes, served with sweet mustard. In Canada, and particularly Montreal, ham hocks are referred to as "pigs' knuckles" and are served in bistros and taverns with baked beans.[citation needed] In northern Italy ham hocks are referred to as stinco, and is often served roast whole with sauerkraut.

Grated potato pancakes with a ground meat filling

Roast duck

Kharcho, also spelled Harcho , is a traditional Georgian soup containing beef, rice, cherry plum purée, and chopped walnuts (Juglans regia), but they are not compulsory. The soup is seasoned with Khmeli Suneli and coriander. The soup is usually served with finely chopped fresh coriander. The characteristic ingredients of the soup are meat (usually fatty cuts of beef), cherry plum purée made from tklapi or tkemali, rice, chopped walnuts, and a spice mix that varies between different regions of Georgia. Typically, kharcho is made with beef, and the Georgian name of this soup, "dzrokhis khortsis kharcho", literally translates as “cow’s meat kharcho.” In the Samegrelo region, Megrelian kharcho is made as a stew rather than a soup. Rice is excluded and it is typically served over a bed of ghomi (Georgian polenta).

Roast pork, pork roast

Scrambled eggs or omelette, commonly mixed with ingredients like with bacon, tomatoes

Chicken Kiev is a dish made of chicken breast that is pounded and rolled around cold garlic butter, then coated with egg and breadcrumbs before being fried or baked. It is known for its crispy exterior and the delicious melted butter that oozes out when cut.

Dumplings, filled with meat, curd cheese, mushrooms, bilberries

Fried ground meat patties, serve with gravy, mashed potatoes

Crab sticks

Kugel is a baked casserole, most commonly made from lokshen (לאָקשן קוגל lokshen kugel) or potato (קארטאפל קוגל kartufl kugel). It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. American Jews also serve it for Thanksgiving dinner. The name of the dish comes from the Middle High German kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes (compare to German Gugelhupf—a type of ring-shaped cake). However, nowadays kugel is often baked in square pans. Litvaks (Jews from Lithuania, northeastern Poland and northern Russia) call the pudding kugel, Galitzianers (Jews from southeastern Poland and western Ukraine) call it kigel.

Kugelis, also known as bulvių plokštainis , is a potato dish from Latvia and Lithuania. Potatoes, bacon, milk, onions, and eggs are seasoned with salt and pepper and flavoured, for example with bay leaves and/or marjoram, then oven-baked. It is usually eaten with sour cream or pork rind with diced onions. Similar dishes include the Jewish kugel and the Belarusian and Polish potato babka.

Salmon is the common name for several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins. Other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen, all coldwater fish of the subarctic and cooler temperate regions with some sporadic endorheic populations in Central Asia.

Lazanki is a Polish, Lithuanian and Belarusian type of pasta. It consists of wheat, rye or buckwheat dough which is rolled thin and cut into triangles or rectangles. These are boiled, drained, and eaten with melted pork fat, vegetable oil and often sour cream. In Poland, they are commonly mixed with fried cabbage or with soured cabbage and small pieces of sausage, meat and/or mushrooms. Lazanki has been known in Poland since early Middle Ages, then also in the Polish–Lithuanian Commonwealth. Its older name variant is laga: laganki meaning most likely a stick, a stripe, a wooden stick.[citation needed] The name probably derives from elongated strips cut from flattened dough, or from las/laska, meaning a wooden stick.[citation needed] Another source[which?] says the name comes from the ancient Polish/Slavic word[dubious – discuss] las meaning forests, as the original lazanki were cooked with the addition of meat, mushrooms, which were obtained from the forests. Later versions of lazanki include sauerkraut and cheese. Modern versions of this dish differ only slightly from its original versions. According to an alternative etymology, the Polish name łazanki derives ultimately from the Italian word lasagne, a name for a type of pasta which, like typical lazanki, is also rectangular in shape, except much larger.

Milk and potato dumpling soup

Pilaf , pilav or pilau ( UK: /ˈpiːlaʊ, piːˈlaʊ/) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat,[note 1][note 2] and employing some technique for achieving cooked grains that do not adhere.[note 3][note 4] At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish paella,[note 5] and the South Asian pilau or pulao,[note 6] and biryani,[note 7] evolved from such dishes.

Pumpkin soup is a usually 'bound' soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United States and other areas of North America, in Asia and in Australia. Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War. Squash soup is a soup prepared using squash as a primary ingredient. Squash used to prepare the soup commonly includes acorn and butternut squash. Squash that has initially been separately roasted can be used in soup preparation. The roasting of squash can serve to concentrate the gourd's flavor. Squash soup can be prepared with chunks or pieces of squash and also with puréed squash. Pre-cooked, frozen squash can also be used, as can commercially prepared packets of pre-cooked frozen squash purée. Butternut squash soup may have a sweet flavor, due to the sugars present in the squash. Additional basic ingredients in squash soup's preparation can include broth, onion, cream, spices such as sage and thyme, salt and pepper. Other recipes have been known to include split peas and more exotic spices such as cumin and cinnamon. Pumpkin soup can be served hot or cold, and is a popular Thanksgiving dish in the United States.