Košeliena
Hey, Syte, have you quit blogging about politics?
No, there’s a very political post in the pipeline- coming very soon.
But meanwhile,
Košeliena- a Lithuanian favorite
First, let’s pronounce it- Kaw’-sheh-leah-nuh (sort-of).
While up north , Rolf and I decided to make some Košeliena.
This resulted in a Facebook post of the simmering Košeliena:
and another Facebook post of Rolf playing his guitar on the porch with our puppy Pepper, while the Košeliena simmers:
Which inspired many “likes” on Facebook, and a request from my cousin Phil Skabeikis to post the recipe for his wife Marian.
So here we go- the recipe, followed by some photos.
Hope you enjoy.
For those who are not into cold aspic Lithuanian dishes, this same recipe produces a phenomenal pulled pork which can be served hot (in which case peeled quartered potatoes can be added for the last 2 hours of cooking).
 Siesta while the koseliena simmers! |
 … 6 hours simmering… let’s go for a walk! |
 6 hours of of simmering all done! |
 The dissection starts… |
 This is what you throw away (or feed to your dog!) (or what REAL FARMERS eating REAL KOSELIENA used to eat way back when.) |
 Using the best tidbits… |
 Vegetables and broth. |
 Lots of meat in the bottom of the dish. |
 Straining the vegetables out (remember to pick out and discard little bones!). |
 Doesn’t hurt to eat some of the pork while it’s hot… this job takes all day after all, and it’s dinner time! |
 Finally finished with all the dissecting! |
 Spread some of the strained veggies on top… |
 We’re getting there… ladle on the broth (the broth can be thickened with unflavored Knox gelatin if it’s not thick enough to gel in the fridge – usually not needed). |
 All done! |
 Side view… |
 Pat down the top to submerge veggies… |
 Into the fridge overnight. |
 Serving up… first, scrape off the thin layer of fat on top… |
 Cut out a slice (or unmold the whole thing onto a serving dish). |
 Looking good… |
 Finally ready to eat! Too bad we didn’t have Lithuanian black bread to go with it this time. Home made potato salad almost as good! Don’t forget LOTS of lemon and some salt.
|
 YUM!!! |
Syte Reitz grew up in Queens, New York, in a family of Lithuanian immigrants who fled Nazi and Soviet domination during World War II. Her education includes a Ph.D. in Biochemistry, and post-doctoral work at Princeton University. Syte left her job as an Assistant Professor at Oakland University, Michigan, to devote herself to raising her children, and ultimately homeschooled them through the end of high school. She is a member of Madison's Cathedral Parish.
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