Eastern Europe is full of wonderful traditions. Their foods are rich both ion flavor and religious meaning. Most of all they are home cooked which means a lot in this crazy but it already prepared world.
The holiday cuisine is explored in n to days Dining section of the New York Times.It was written by Julia Moskin who covers all sort so different countries in her writing. She writes in lavish detail of the delicious foods from savory to sweet. Estonian cooking can best be described as a hybrid of Polish and Finnish cooking. it sits directly below Finland on the Baltic Sea. it also is next to Poland and so that influence is strong there. The Estonians make home made blood sausage which is a lengthy and time consuming project. They serve it with roast pork , sauerkraut along with lingenberries (the Scandinavian influence) and cranberries
Estonian desserts are somewhat limited. I came across kissel which is a fruit soup. Ms Moskin also mentions roosemanna,a frothy pick concoction of cranberry and semolina's . It's kind of like an alcohol free zabaglione. Surprisingly enough rhubarb pies are favored too. The area isn't too bug on elaborate desserts , just earthy ones.
Estonia has a long and rich history.It;s food reflects that, especially at Christmas time. Recipes are carried through the ages so that generation after generation can enjoy them.
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