Estonia (Europe) 18 October 2020

Estonia is located in the continent of Europe. It has Finland to the north, Russia to the east, Latvia to the south, and the Baltic Sea to the west.

The capital is Tallinn.

The official language is Estonian.

The climate is temperate and humid. The staples are bread cold meat, cheese, potatoes, vegetables, yogurt, sausages, seafood, beetroot, apples, cinnamon (https://www.abcworldfood.com/estonia/daily-meals.html).

https://www.britannica.com/place/Estonia

ROASTED PORK WITH SAUERKRAUT: (https://www.landolakes.com/recipe/19713/roasted-pork-with-sauerkraut/):

  • 1 (32 oz) package sauerkraut, undrained
  • 1 medium apple, cored, cut into thin wedges
  • ¼ C chopped onion
  • 2 TBSP firmly packed brown sugar
  • 2 TBSP maple flavored syrup
  • 1 (2-3 lb) boneless pork loin roast
  • ½ tsp salt
  • ½ tsp pepper
  • 2 TBSP Land of Lakes Butter
  1. Preheat oven to 350 degrees F.
  2. Combine sauerkraut, apple, onion, brown sugar and maple syrup in large bowl; set aside.
  3. Sprinkle pork roast with salt and pepper. 
  4. Melt butter in 5-quart ovenproof saucepan or Dutch oven until sizzling; add pork roast.
  5. Cook over medium heat, turning several times, 7-9 minutes or until browned.
  6. Add sauerkraut mixture; cover.
  7. Bake 1-1/2 ~ 2 hours or until pork roast reaches internal temperature of 160 degrees.
  8. Using a slotted spoon, transfer the sauerkraut to serving dish.  Place the pork roast over the sauerkraut.

This recipe can also be prepared in a slow cooker.  Place browned pork roast in slow cooker; add sauerkraut mixture.  Cook on low heat setting 8-10 hours or on high heat setting for 4-5 hours.

Here is my Roasted Pork with Sauerkraut and the Estonian Beet and Potato Salad. What great flavors!!

Estonian Beet and Potato Salad: (https://www.panningtheglobe.com/rosolje-estonian-potato-beet-salad/):

  • 2 lbs Idaho russet potatoes of similar size, peeled (4 medium)
  • 1-3/4 lbs red beets of similar size, scrubbed (4 medium)
  • 1-1/2 C of ¼” diced dill pickles or bread and butter pickles
  • 1 granny smith apple, peeled, cored, and finely chopped
  • ½ C finely minced red onion
  • ½ C mayonnaise
  • ½ C whole milk Greek yogurt
  • 1 TBSP hot English mustard
  • 1 TBSP prepared horseradish
  • 2 tsp salt, divided
  • ½ tsp freshly ground black pepper
  • 3 large eggs, hard-boiled, peeled and sliced, optional garnish
  • 2 TBPS chopped parsley leaves, optional garnish
  1. Preheat oven to 400 degrees.
  2. Scrub beets and wrap them in foil.  Set them on a roasting pan and bake them for 1 hour.
  3. When beets are cool enough to handle, (15 min or so) rub off the skins using a paper towel, or use a vegetable peeler.
  4. Cut them into ½” dice.
  5. While the beets are baking, put the potatoes in a large pot and cover with cold water by a few inches. 
  6. Add a tsp of salt.
  7. Bring to a boil over high heat.  Lower to a gentle simmer, and simmer for 20 minutes and check for doneness.
  8. Potatoes are done when tender all the way through.  Test with a fork or skewer.  Drain and cool.  
  9. Cut into ½” dice.
  10. In a small bowl combine the dressing ingredients: mayonnaise, yogurt, mustard, horseradish, 1 tsp of salt, and pepper.
  11. In a large bowl toss all the chopped ingredients with the dressing.  Chill for at least an hour.
  12. Garnish with sliced eggs and parsley, if you like.
  13. This is a great dish to make ahead and will taste even better if kept in the fridge, covered, for up to 3 days.  Garnish upon serving.

Hirshon Estonian Cranberry – Semolina Mousse – Johvika Mannavaht (https://www.thefooddictator.com/the-hirshon-estonian-cranberry-semolina-mousse-johvika-mannavaht/):

  • 6.8 oz fresh cranberry juice (not cocktail) (can also use 100% Pomegranate juice if unable to find the cranberry juice)
  • 13.5 oz water
  • 3.4 TBSP sugar
  • 5.7 TBSP Farina (you can buy this just about anywhere with either the cereals or flours)
  • Cold whole milk, flavored with Vana Tallinn or use a dash of Captain Morgan’s Spiced Rum (for nonalcoholic rum, you can use McCormicks Rum Extract).
  • Berries and edible flowers for garnish (optional)
  1. Heat the water, juice and sugar until boiling.  Slowly pour in the Farina.  Boil it while stirring repeatedly for 4-5 minutes.
  2. Let it cool just a little and then mix it well with a mixer until very fluffy.
  3. Serve it with cold milk flavored with Tana Tallinn.  The rum-flavored milk should be poured over it (if served in a goblet or glass) or around it (if served in a bowl).  Optionally garnish with fresh berries and edible flowers.
Here is my Johvika Mannavaht (Hirshon Estonian Cranberry-Semolina Mousse. Very delicious!!

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