The Hungarian Girl » Easter

An Easter whipping

The Hungarian Girl — Tue, 06 Mar 2012 18:30:22 +0000

The traditional Easter pomlázka (Czech)/korbac (Slovak) is a whip made of strands of willow rods woven together and topped with colorful ribbons.

In the Czech Republic and Slovakia on the morning of Easter Monday, it’s considered good luck for men to gently hit women with a braided whip, known as a “pomlázka”.

This may seem odd or even insulting but no harm is intended. In fact, pomlázka means “make young,” as it is believed that women who are whipped would have lasting youth, well-being, and fertility throughout the year.

As a sign of thanks and forgiveness, women would give the men responsible for whipping them either a hand-painted Easter egg, a shot of plum brandy, or even money.

In certain regions, women would be able to seek revenge in the afternoon by pouring a bucket of cold water on the men.

While, the custom isn’t taken as seriously nowadays, it still remains an endearing and fun event especially in smaller villages.

Busójárás carnival in Mohács

The Hungarian Girl — Wed, 18 Jan 2012 07:46:37 +0000

The Busójárás is a celebration held exactly seven weeks before Easter and involves locals dressing up in sheepskin costumes with scary masks and noise-makers. The origins of the carnival are pagan in which revelers come to celebrate the end of winter.

Exactly seven weeks before Easter, the streets of Mohács come alive with the annual Busójárás Carnival. The pre-Lent festival features locals wearing sheepskin costumes while parading and dancing in the streets. Busójárás lasts six days, starting on Thursday and ending the day before Ash Wednesday. The carnival ends with a symbolic ritual called ‘The Burial of Farsang” in which a coffin is lit symbolizing the burial of all bad things that have happened throughout the year.

According to legend, the carnival originated from the Šokci (Croats) living in the town. During the 17th century, villagers dressed up in hideous costumes to frighten away occupying Turkish forces and rid them from the land. While this is the most recent legend, the tradition is likelier to have begun much earlier as a spring ritual intended to appease the gods.

Today the carnival is a popular attraction to visitors who come to experience the unique traditions of the town. Similar carnivals are also held in Serbia, Slovenia and Croatia, where many of the revelers at Mohács travel from.

This year’s festivities take place from February 16 to 21th.

How to get there:

Mohács is located next to the Croatian-Hungarian border, 120km south of Budapest. By car, take M6 (E73) to route 56 near Szekszárd all the way to Mohács. Buses to Mohács are accessible from Budapest Népliget station.

For more information about the Busójárás Carnival in Mohács, you can visit their official website.

Traditional Easter customs in Hungary

The Hungarian Girl — Sat, 26 Mar 2011 13:12:42 +0000

: Wooden eggs painted with Hungarian folk designs.

Easter (Húsvét) holds great significance to the people of Hungary. This is a special time where celebrations are marked by folk traditions and religious observance.

Elaborately decorated eggs, dousing rituals, church ceremonies, prayers, and special foods are common practices leading up to and during Easter in Hungary.

Lent

Hungarians regard “Lent” as the Great Fast for Easter. Since meat is forbidden during Lent, the day before Ash Wednesday is called “Húshagyó Kedd“, which means “meat abandoning Tuesday”. On Holy Saturday, what is known as “Nagyszombat” in Hungary, people take food baskets filled with kalács, red eggs and salt to the church, to be blessed by the clergyman. This blessed food is eaten in the Easter dinner after the resurrection ceremonies are over.

Easter Eggs

The art of decorating Easter eggs in Hungary was originally a Pagan ritual but was carried over with the acceptance of Christianity. Eggs are decorated with simple geometric shapes or ornamented with swirls of plants and flowers. The color red is often used as it symbolizes the blood of Christ. Many eggs also carry the embroidery of Hungarian designs that are a part of the traditional dress. Painted wooden eggs are also displayed in many Hungarian homes.

Flower Sunday

Centuries ago on Palm Sunday it was customary to bless not only branches but also the various flowers of the season. Today, the flowers are still mentioned in the antiphons after the prayer of blessing. Thus, the name Flower Sunday or “Virágvasárnap” is used in Hungary.

Sprinkling

Sprinkling is a very popular Easter custom in Hungary, observed on Easter Monday, which is also known as “Ducking Monday“. On this day, boys playfully sprinkle perfume or perfumed water on girls. Until some time back, young men used to pour buckets of water over young women’s heads. Now it is more common for men to spray perfume, cologne or just plain water, and then ask for a kiss and a red egg. This ritual is associated with fertility, healing, and cleansing rites.

Russian Easter bread

The Hungarian Girl — Sun, 20 Mar 2011 13:38:15 +0000

Kulich is a traditional Russian sweet bread that is made for Easter. Photo courtesy of Russian Season.

This recipe for kulich is by food blogger Alina Petropavlovska and her mother who have kept the tradition of baking this sweet bread for Easter every year.

She says this recipe reminds her of the incense they use in the Orthodox church as it combines the perfect blend of spices.

A few tricks that Alina has recommended for making a great kulich involves kneading the dough in the air to ensure it remains light and fluffy and to keep it moist at all times.

Thanks Alina! Be sure to visit her website RussianSeason for more great recipes and to view her amazing photos.

Ingredients

*Makes 2 medium-sized Kulichi (13cm height, 9cm diameter) + 2 small Kulichi (9cm height, 7cm diameter)

Dough

4 1/4 cup (500 grams) wheat flour
3/4 cup (170 grams) sugar
4 tbsps (40 grams) fresh yeast
1/2 cup (120ml) milk, lukewarm
1/2 cup (120ml) cream
1/2 cup (120 grams butter), room temperature
2 egg yolks
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp ground cardamom
A tiny pinch of ground cloves
A small bag of vanilla sugar
1/2 cup (50 grams) golden raisins
3/4 cup (150 grams) dried apricots
1/2 cup (75 grams) almonds

Icing

2 egg whites, chilled
1 cup (125 grams) powder sugar
1 tsp lemon juice
1/2 cup (75 grams) diced roasted walnuts

Directions

Combine yeast, milk, cream, and 1/3 of the flour.

Cover the dough and let it rise (it will rise quickly, in about half an hour).

In the meantime, blend egg yolks, sugar, vanilla, and butter until pale and smooth.
When the first dough has risen (you will notice some bubbles and cracks on the surface), add in salt, the egg yolk and butter mix, and spice. Mix together and add in the remaining flour. Knead the dough until it is smooth and doesn’t stick to the hands.

Cover the dough and leave it to rise in a warm place. It might take 2 to 4 hours, depending on temperature and ingredients.

When the second dough has risen, add in diced apricots, raisins, and peeled almonds (scald them so that the skins will come off easily).

Grease tall cylinder-shaped baking forms with butter and place the dough into the prepared forms. The dough should take about only ½ of the space in the form as it will rise significantly. Leave the dough in the molds to rise for about 15 minutes.

Bake at a low heat for an hour (325 F).

Vienna’s Easter Markets 2010

The Hungarian Girl — Mon, 15 Mar 2010 23:43:56 +0000

Easter market at the Schönbrunn Palace. Photo courtesy of MTS Wien/Foto: Grinner.

Easter in Vienna is a very special time. Each year colorful and vibrant Easter markets are set-up throughout the city. These markets offer a variety of handcrafted Easter eggs, flowers and wreaths, local arts and crafts, and specialty foods.

The following is an overview of some of the most popular Easter markets in Vienna.

Easter Market Schönbrunn Palace

When: April 09 -25, 2011
Where: 1130 Vienna, Court of Honor Schönbrunn Palace U4 Schönbrunn
Opening Hours: Daily from 10:00am – 7:00pm
Admission: Free
Website: http://www.ostermarkt.co.at

This beautiful market is located on the main courtyard of Schönbrunn Palace. It features more than 45 exhibitors with flower arrangements and wreaths, handmade crafts, wood carvings, miniatures, glass, ceramic and stone objects, wooden and tin toys and more. The market also features daily jazz performances in an atmosphere ideal for relaxing and swinging with the beat. A variety of local culinary specialties is also available.

Traditional Viennese Easter Market

When: April 08 – 25, 2011
Where: 1, Freyung
Opening Hours: Daily from 10:00am – 8:00pm
Admission: Free
Website: http://www.altwiener-markt.at

Located on the Freyung, the traditional Viennese Easter Market features exquisite craftwork, baked goods and a varied cultural program. It provides a somewhat quieter and less touristic atmosphere.

Arts and Crafts Market Am Hof

When: April 08 – 25, 2011
Where: 1, Am Hof
Opening Hours: Mon-Thu 11:00am -7:00pm and Fri, Sat, Sun 10:00-7:00pm
Admission: Free
Website: http://www.kunsthandwerksmarkt.at

This market is known for its unique hand-crafted works from local artists. Metal and glass objects, paintings on glass, knitted and felted wool items, ceramic figures, jewelry and much more are sold here.

Kalvarienbergmarkt

When: March 09 – April 25, 2011
Where: 17, Kalvarienberggasse
Opening Hours: 10:00am – 6:00pm
Admission: Free
Website: http://www.kalvarienberg.at

The Kalvarienbergmarkt, a traditional Viennese Lenten market offers a splendid Easter atmosphere. There is much to do and see, especially for children including rides, workshops, and live performances.

Ham with pineapple and brown sugar glaze

The Hungarian Girl — Wed, 10 Mar 2010 17:42:45 +0000

Ham with Pineapple and Brown Sugar Glaze

This particular recipe makes a very flavorful and robust ham.

Ingredients

6 – 8 lbs fully cooked spiral-cut ham
2 cup (500 ml) water, plus 2 tbsp
1 cup (250 ml) pineapple juice
1/4 cup (55 grams) packed brown sugar
2 tbsp lemon juice
4 tsp dry mustard
1/4 tsp Worcestershire sauce
1/8 tsp ground cloves
2 tbsp cornstarch
1 can (15 ounces) pineapple slices in juice

Directions

Preheat oven to 325°F (160°C).

Using a saucepan, add the pineapple juice, sugar, lemon juice, mustard, Worcestershire sauce, cloves and bring to a boil. Reduce to a simmer. In a small bowl, whisk together the cornstarch and 2 tbsps of water. Whisk into saucepan and cook until mixture is thickened.

Place ham, flat side down, on rack in a roasting pan and pour in 2 cups (500 mL) of water. Pour half of glaze mixture over ham. Cover tightly with foil and roast for about 1 hour or until meat thermometer registers 130°F (55°C).

Remove ham from oven. Pierce ham in a diamond criss-cross pattern, cutting about 1/4-inch deep into the meat. Pour remaining glaze mixture over ham and return to oven. Bake, uncovered, at 400°F for the remaining 30 minutes, basting ham several times.

When the ham is done, place on a serving platter and garnish with pineapple slices. Let rest for 15 minutes before serving.

Traditional Russian Easter Foods

The Hungarian Girl — Tue, 09 Mar 2010 19:55:27 +0000

Kulich, a traditional sweet bread made for Easter in Russia.

Easter is a special time in Russia, with many foods prepared for the occasion. Celebrations are generally later than in the West. This happens because Easter dates are determined by different calendars. The Russian-Orthodox church uses the old Julian calendar, whereas the Roman Catholic and Protestant churches follow the Gregorian calendar.

Here are just a few of the traditional foods enjoyed in Russia for Easter.

Kulich: The most famous Russian Easter bread, kulich, is known for its tall narrow shape. It is usually made with lots of butter and eggs, plus additions of candied fruit, raisins, and nuts. The bulging top is iced and decorated, usually with Cyrillic letters standing for “Christ is risen“. Kulich is only eaten during the 40 days after Paskha (Easter) until Pentecost.

Paskha: Most often referred to as Russian cheesecake, paskha is a dessert made from curd cheese and is molded in shape in the form of a truncated pyramid. It is white in color, symbolizing the purity of Christ, the Paschal Lamb, and the joy of the Resurrection. Paskha is most often served with kulich.

Kurnik: This savory pie is made with chicken, rice, and mushroom filling with a creamy sauce. An authentic Russian specialty!

Soups: Given the long, harsh winter conditions in Russia, soup is always been a staple food even for holidays like Easter, such as borsch, rassolnik, and lapsha.

Salads: There are many types of salads that are a part of Russian cuisine and are eaten for Easter including beet salad, cucumber salad and egg salad. They are often served with various seasonings such as horse-radish, mayonnaise, dill, and garlic, adding special pungency to the dish.

Ham in the dough: Simply stated…delicious ham baked in a flaky crust.

Draniki: A type of potato pancake, draniki is often fried and stuffed with grated potatoes, onions or garlic and seasoning. This dish is also very popular throughout Central and Eastern Europe.

How to cook a great Easter ham

The Hungarian Girl — Fri, 10 Apr 2009 15:54:41 +0000

Cooked Ham

Selecting

• Decide what type of ham you want such as bone in or boneless, dry-cured or wet-cured. There are both ready-to-eat hams and fresh uncooked hams available.
• For fresh hams select one that has a well-marbled lean section with a firm white layer of fat on the outside. For cured and ready-to-eat hams choose one that is firm and plump, rosy pink with a fine grain to the meat.
• Avoid hams that have a greenish cast as this may indicate bacterial growth.
• Always read the label carefully for the expiry date and exact cooking instructions for packaged hams.

Glazing

• Apply the glaze during the last 30 minutes of cooking the ham. It will add more flavor and a better look to the appearance.
• Most popular glaze ingredients for hams include sugar, honey, jam, marmalade and fruit. Other flavorings and seasonings used are mustard, vinegar, cloves, cinnamon, and ginger.

Cooking

• If time permits, roast at a lower temperature as it will make the ham more moist and flavorful.
• Do not baste the ham with its own juices during the cooking process as it will make it overly salty.
• When placing a thermometer in the ham, ensure the stem is not touching a bone because this can result in a false reading.
• Avoid sharp utensils that may pierce the ham as it may result in juices to escape. Instead, use other utensils such as large tongs or spatulas for handling the ham.
• Before carving, let the ham rest for about 15 minutes to keep the meat firm.

Recipes

Below are a few links for Central or Eastern European ham recipes. Happy Cooking!

Baked Fresh Ham (Russian) – Food Network
http://www.foodnetwork.com/saras-secrets/russian-easter/index.html

Easter Ham (Hungarian) – Budapest Tourist Guide
http://www.budapest-tourist-guide.com/hungarian-easter-recipes.html#ham

Easter Ham (Ukrainian) – Celnet Recipes
http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-ukrainian-easter-ham