In December, the Kolu Inn welcomes guests with a special menu inspired by dishes prepared from the recipe notebook of Alice Tanksem, dated 1915. A couple of time-tested recipes from more recent cookbooks have also found their way to the table.

Dishes based on recipes from the early 20th century will be served at Kolu Inn from November 30 to December 14. They are suitable as a full meal for one person or as a tasting experience for two. Price of the Christmas dinner – 30 euros.

 

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Goose Soup From the recipe notebook of Alice Tanksem, 1915

A broth prepared from goose meat, root vegetables, onions, and tart apples, with boiled groats added for heartiness. Before serving, egg yolks are beaten together with sour cream in the bowl, and the hot soup is poured over the mixture.
   ... less choice parts of the goose, 3 shtofs of water, 1 onion, 2–4 sour apples, roots, salt, 1 cup of groats or crushed rice, 3 egg yolks, 2 spoons of sour cream...

 

German Potato Salad From Heidi Vihma’s book “Old Dishes of Estonian Cuisine”

Sliced boiled potatoes are mixed with chopped eggs, onions, and pickled cucumbers. A dressing of strong mustard, vinegar, and vegetable oil, seasoned with salt and sugar, is poured over and gently stirred in.

 

Stuffed Swede (Rutabaga) From the recipe notebook of Alice Tanksem, 1915

The swede is boiled until half-tender, the flesh is scooped out and fried in butter. Finely chopped meat is stewed with butter, and eggs are mixed in. The hollowed swede is stuffed with the seasoned mixture and baked in the oven.
   ... Filling: Boil the swede roots, pass the pulp through a sieve, and fry it in butter. Chop the meat finely and stew it in a pot with butter, sour or fresh cream, and salt...

 

Yellow Loaf From the recipe notebook of Alice Tanksem, 1915

From yeast dough flavoured with saffron, cardamom, butter, sugar, grated lemon peel, and raisins, loaves are shaped, brushed with egg, sprinkled with chopped bitter almonds, and baked for about an hour.
   ... Grind saffron worth 15 kopecks finely, pour over with half a glass of hot water, and leave to cool. Dissolve 4 lots of yeast in half a shtof of warm milk, add the saffron infusion, a little salt, and two pounds of flour; mix all well, and leave the dough to rise...

 

White Spiced Biscuits From the recipe notebook of Alice Tanksem, 1915

The dough of eggs, sugar, butter, cream, and flour is scented with cardamom and cinnamon and leavened with soda. After resting for an hour or two, it is rolled thin, cut into small cakes, and baked until golden.

   ... Beat the sugar and eggs, add the spices and washed, melted butter and cream, and finally add the flour mixed with soda...

Raisin Wine From Maris Abel’s book “Christmas Dishes: Good Old Estonian Recipes”

Sugar is dissolved in boiled, cooled water and poured into a bottle containing washed raisins passed through a meat grinder. Yeast mixed with sweetened water is added. The mixture is left to ferment in a dark place for about six weeks, then filtered and bottled.

 

Full recipes, including all ingredients and their quantities, may be viewed at the inn while awaiting your ordered meal.