December 30, 2012

The New Year's Eve Table

I wrote last year about some of the rigid food customs Lithuanians observe. Although the Kūčios traditions are the least flexible, other rules govern the every-day and holiday tables.

We observed some New Year's Eve guidelines. Guests usually arrived later in the evening—say between 8:00 and 9:00. The hostess served food at around 10:00 pm. The idea here was to keep people dining until midnight arrived so that the party wouldn't drag on and people wouldn't drink too much.

The New Year's Eve meal consisted of cold foods. This wasn't an attempt to lessen the hostess's load—like it was on the day of Kūčios. Instead, the cold meal acknowledged that the guests were eating a late-night "snack," not a substitute for dinner. The meal therefore focused on "užkandžiai," or what the Russians would call "zakuski" or "first courses."

My Mom and my paternal Grandmother, Tatjana, always prepared "New Year's Eggs" when it was our turn to host the party. Tatjana also made her "Babos Vinegretas." Because it was New Year's Eve, Tatjana decorated that salad with lump crabmeat. Sliced hams, roast beef, and lingonberries joined the table. We often also served "Košeliena," or pork head cheese (we served it, but I never ate it). Sometimes we had "Amerikoniškas Shrimp Cocktail;" I didn't like horseradish then, so I would not eat the cocktail sauce.

A day or so before New Year's Eve, Dad drove down to one of the Lithuanian bakeries in Marquette Park to buy sweets for the party. He'd pick up Poppy Seed Strudel, a Nut Strudel, perhaps a torte—if Tatjana didn't make her Nut Torte or her Pavlova Torte—and some chocolates. If we were feeling especially festive, Dad would head up to the North Side and bring back goodies from Lutz's Pastry Shop. A sweets table from Lutz's signaled good taste.


Suburban Chicago, December 31, 1968. Mom's coordinating the dessert course while Vytenis, the husband of Mom's best friend Donna, makes a clever toast.

5 comments:

Kris said...

So for the eggs (which I always associate with New Year's at your parents')...you hard boil them, cut them in half with the shell on (always a challenge), remove the insides and chop them finely and moisten with melted butter. Salt, pepper, dill, and then you stuff the shells with the mixture.

Bread crumbs (?) on top, then warm them in a skillet with some butter?

Irene said...

Yes! Mom often added parsley (along with the dill) to the mixture. You need a good serrated knife to cut the shell. And yes, dip the tops of the stuffed eggs in butter, cover with breadcrumbs, and saute in butter.

Check the "New Year's Eggs" post to which I linked here. The recipe is there.

Kris said...

I missed the link. *facepalm*.

Recipe and photo!

Thanks...

Irene said...

Ha ha! That's okay. I do that all the time. Sometimes I forgot whether I earlier posted a photo.

That photo of Mom and Baba making the New Year's Eggs is a sweet one.

benilhalk said...

Quite amazed to know about these decoration ideas. I am planning to arrange a grand brunch party with my family so I am looking for a grand Chicago event space. Searched online for affordable venues and will book best one. Wish to have amazing time at event.