The Hungarian Girl » hungarian food

Cherry Sauce

The Hungarian Girl — Wed, 16 Jun 2010 18:43:25 +0000

Sour cherry trees are numerous in Hungary. Peak season is in the summer. Photo courtesy of stock.xchng.

Cherry sauce is very popular in Hungary. It can be paired with various meat dishes, potatoes, as well as pasta pellets. Although, the recipe has a sweet flavor it is meant to be used for savory dishes.

Ingredients

1 jar (19 oz) pitted sour cherries with juice
1 tbsp lemon juice
1 tsp salt
1 tbsp sugar
1/2 cup (125ml) milk
2 tbsp cornstarch

Directions

In a large pot, bring the cherries, lemon juice, salt, and sugar to a boil. In separate bowl, mix the milk and cornstarch. Add mixture to sauce allowing to thicken for about 5 minutes.

Strain sauce and discard cherries if desired and serve with your favorite dish.

Chilled Sour Cherry Soup

The Hungarian Girl — Tue, 11 May 2010 21:42:58 +0000

Chilled Sour Cherry Soup

Chilled sour cherry soup is a delicacy in Hungary and throughout many parts of Central and Eastern Europe. It is usually prepared during the hot summer months when cherry season arrives.

Ingredients

1 1/2 pounds fresh sour cherries or 1 can sour pitted cherries including juice
4 cups (960 ml) water
1/3 cup (75 ml) red wine
1/4 cup (55 grams) sugar
1/2 tsp salt
1 cinnamon stick
1 -2 cloves
1 lemon peel
1 cup (240 ml) heavy cream

Directions

In a large pot, add the water, wine, sugar, salt, cinnamon stick, cloves, lemon peel and bring to a boil. Reduce heat to medium-low and simmer, stirring to dissolve the sugar, for about 1-2 minutes.

Add the cherries and simmer for 10 minutes or until cherries are soft. Remove the cinnamon stick, cloves, and lemon peel.

Remove pot from heat and ladle soup into a large bowl or container. Place into fridge and chill for 1 hour.

Stir a few tablespoons of cream into each bowl prior to serving.

Poppy Seed Filling

The Hungarian Girl — Thu, 18 Feb 2010 15:12:05 +0000

Poppy seed has been cultivated for over 3,000 years. It is a common ingredient in many Central and Eastern European foods.

Poppy seed filling is used in many foods throughout Central and Eastern Europe including sweet rolls, pancakes, strudels, cakes, tortes, cookies, and breads.

This recipe is very simple to make and delicious!

Ingredients

1 1/4 cups (250 grams) ground poppy seeds
1/2 cup (120 ml) milk
1/4 cup (50 grams) superfine sugar
6 tbsp (60 grams) raisins
1 tsp grated lemon zest
1 tbsp rum
5 tbsp honey

Directions

In a nut/spice or coffee grinder, finely grind poppy seeds.

Using a small saucepan, add the milk with the sugar. Bring to a boil and add the poppy seeds and raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest, rum, and honey. Allow filling to cool for 10 minutes before using.

Hungarian Winter Salami – Téli Szalámi

The Hungarian Girl — Sat, 06 Feb 2010 22:59:19 +0000

Pick Szeged "téli szalámi" is one of Hungary's most famous and recognizable brands of salami.

Introduction

Hungarian winter salami is one of the most popular types of cured meats in the world.

This flavorful and unique salami is best known by its original maker, Pick Szeged which produces a variety of meat products in Hungary.

Winter salami of Szeged is made with pork and a variety of spices from a century old recipe. Only the meat of so called “salami pigs”, i.e. large-weight pigs bred in Hungary is used.

In 2007, Winter salami of Szeged gained European Union protected designation of origin status. It is also a symbol of Hungaricums.

History

Salami in Hungary was first produced in the town of Szeged in 1869. An Italian butcher by the name of Márk Pick settled down and established a salami-factory in the area. By 1883, the factory was so successful it went into “mass production.” Eventually, the salami was perfected with typical Hungarian flavors and ingredients.

Today, the company is known as Pick Szeged and is an internationally recognized brand of salami.

The Production Process

Winter salami is first mixed into a paste and aged for several days before being stuffed. It is then cured in cold air and smoked slowly. Afterwards, it is aged for 3 months where a special white grayish noble-mold is formed on the casing surface. This casing protects the salami from becoming rancid, and so helps to ensure a long shelf life.

Once mature, the salami is traditionally given a banderole in the Hungarian national colors of red, white, and green. The ends are secured with string and given a lead seal.

Mákos Guba – Hungarian Poppy Seed Bread Pudding

The Hungarian Girl — Mon, 21 Dec 2009 16:17:33 +0000

Hungarian Poppy Seed Bread Pudding

Mákos guba is a popluar dessert in Hungary that is baked for Christmas. It contains poppy seeds which was orginally meant as a fertility charm, to ensure a plentiful harvest in the coming year.

Ingredients

2 large eggs
1/4 cup (60 grams) unsalted butter, melted
1/2 cup (100 grams) firmly packed dark brown sugar
2 1/2 cups (620 ml) whole milk
2 tbsp dark rum
1 tsp vanilla extract
4 cups (6 slices) day-old bread cubes
1/4 cup (45 grams) poppy seeds
2-3 tbsp honey
1/4 cup (32 grams) confectioners’ sugar for dusting

Directions

Preheat oven to 350 F (180 C) and butter a 3-qt baking dish.

In a large bowl, whisk together the eggs until the yolks and whites are blended. Whisk in the melted butter, brown sugar, milk, rum, and vanilla.

Add the bread cubes into the prepared baking dish and drizzle egg mixture over it.

Bake for about 30 minutes or until the top is lightly browned and the liquid is absorbed by the bread. Meanwhile, grind the poppy seeds in a food processor or coffee grinder.

Remove pudding from oven and sprinkle with poppy seeds and honey. Place back in oven for additional 10 minutes.

When pudding is done, add a dusting of confectioners’ sugar and serve hot.

Szaloncukor – Hungarian Christmas Candy

The Hungarian Girl — Tue, 08 Dec 2009 14:25:06 +0000

The Szaloncukor is a type of parlour candy that is hung on Christmas trees in Hungary.

There’s no doubt that Hungarians sure love their sweets!

Szaloncukor is a type of candy made from fondant that is hung from Christmas trees as decorations in Hungary.

The tradition of hanging these candies on the Christmas tree started in the 19th century. It was named Szaloncukor because the tree usually stood in the parlour, the most luxurious room in the houses of the nobility and middle-classes.

Szaloncukor was originally made from fondant, however, the candy became so popular that it was made with other flavors including strawberry, coconut, and hazelnut.

Today, the Szaloncukor is sold in stores across Hungary and in many part of Europe. Some families will still make their own Szaloncukor at home.

So, if you’re looking for a way to celebrate a traditional Hungarian Christmas, don’t forget to hang the Szaloncukor on your Christmas tree.

Boldog Karácsonyt Ünnepeket! (Merry Christmas!)

Vanilla Crescents – Hungarian Christmas Cookies

The Hungarian Girl — Fri, 04 Dec 2009 04:15:02 +0000

Vanilla Kifli. Photo taken by tedkaiserphoto.com.

These crescent shaped cookies known as “Vanilla Kifli” are a common treat made during the Christmas hoildays in Hungary. There also known as “Vanillekipferl” in Austria.

This recipe uses vanilla sugar which is available at most bulk food stores or farmers markets.

Ingredients

1 cup (225 grams) unsalted butter
1/2 cup (115 grams) vanilla sugar, plus extra for dusting
2 large eggs
1/2 tsp vanilla extract
1 cup (170 grams) ground almonds
2 cups (220 grams) all-purpose flour

Directions

In a large bowl, beat butter and sugar together. Add the eggs and vanilla until incorporated. Add the ground almonds and flour. Beat until soft and smooth.

Roll dough into a large ball, cover with plastic wrap, and refrigerate for about 1 hour.

Preheat oven to 400F (200 C) and line a standard baking sheet with parchment paper.

Remove dough from fridge. Cut dough into 1 cm wide pieces, roll and form crescents.

Bake cookies for about 10 -12 minutes or until light brown on the bottom. Immediately remove to a rack to cool for 5 minutes.

While cookies are still warm, sprinkle vanilla sugar on top. Cool cookies completely on a rack.

Paprika Sauce

The Hungarian Girl — Mon, 30 Nov 2009 20:15:12 +0000

Paprika is a spice made from the grinding of dried sweet capsicum peppers.

Paprika is a common ingredient used in many Hungarian dishes.

This recipe is for a flavorful sauce base that can be served over egg noodles, dumplings, or any meat dishes.

Ingredients

1 tbsp of vegetable oil
1 onion, finely chopped
1 tbsp of paprika
2 1/2 tbsp all-purpose flour
1 1/4 cups (280 ml) of chicken stock
4 tbsp dry sherry or white wine
2/3 cup (70 ml) of sour cream
salt and pepper to taste

Directions

Using a large skillet, heat the oil. Add the onions and cook until soft.

Add the paprika and flour, stirring constantly, for 2 minutes. Gradually stir in the stock and bring to a boil, and continue stirring.

Add the sherry and season to taste with salt and pepper. Cover and simmer gently for 20 minutes. Stir in the sour cream.

Serve over your favorite dish.

Pogacsa – Hungarian Pork Crackling Scones

The Hungarian Girl — Thu, 19 Nov 2009 02:08:55 +0000

A young boy or young man off to see the world with fresh “pogácsa baked on cinder” in his backpack is a common scene in many Hungarian fables and folk stories.

Pogacsa is a very popular treat in Hungary and Eastern Europe.

These savory scones come in many different varieties and sizes.

This recipe contains bacon bits or pork cracklings which gives this version of pogacsa a nice rich taste.

Pogacsa is best served with goulash soup or eaten as a snack.

Ingredients

1 package (8 grams) of active dry yeast
1/4 cup (60 ml) warm milk
8 tablespoons (113 grams) of unsalted butter, melted
2 large eggs, plus 1 egg, beaten and mixed with 50 ml of cold water for glaze
1/2 cup (120 ml) sour cream
8 bacon slices, fried and finely cut into small bits or 20 oz (250 grams) of pork cracklings
4 – 4 1/2 cups (500 grams) all-purpose flour, plus extra for kneading
1 tsp baking powder
1/2 tsp salt

Directions

*This recipe involves the use of a stand mixer, however, you can also use your hands to knead the dough.

Using the bowl of a stand mixer, dissolve the yeast in ¼ cup of warm milk and let it stand until foamy, about 5 minutes. Combine the melted butter, eggs, sour cream, and bits of bacon or pork cracklings. Mix until incorporated.

In a separate large bowl, sift the flour, baking powder, and salt. Add the flour mixture into the yeast mixture 1 cup at a time while mixing on low speed. Continue kneading the dough until smooth and elastic about 5 -7 minutes. If dough is too sticky, add more flour.

Form the dough into a ball and transfer it to a large bowl. Cover the bowl with a damp cloth and let the dough rise until it doubles in size, about 1 1/2 hours.

Place dough onto a clean floured work surface and punch down. Preheat oven to 400°F (200°C) and line a standard baking sheet with parchment paper.

On a lightly floured surface, roll dough until it is 3-inches thick. Cut into rounds using a cookie cutter and make a criss-cross pattern on top with a sharp knife. Let the scones rest for 30 minutes.

Brush the tops of the scones with the egg mixture.

Bake for approximately 25 minutes until golden brown on top.

Serve warm.

Beigli – Hungarian Poppy Seed & Walnut Rolls

The Hungarian Girl — Wed, 11 Nov 2009 13:17:26 +0000

In Hungary, one of the most popular pastries for Christmas is poppy seed and walnut rolls.

As most Hungarian would say, Christmas isn’t complete without enjoying a delicious poppy seed or walnut roll!

Ingredients

Dough

1/2 cup (120 ml) milk
2 1/2 tsp of active dry yeast
1/3 cup (50 grams) confectioners’ sugar
1/3 cup (50 grams) vanilla sugar
4 cups (500 grams) all-purpose flour
1/2 tsp salt
6 1/2 tbsp (100 grams) unsalted butter
6 1/2 tbsp (100 grams) lard
2 large eggs

Poppy Seed Filling

1/2 cup (120 ml) milk
1/4 cup (50 grams) superfine sugar
1 1/4 cups (250 grams) ground poppy seeds
6 tbsp (60 grams) raisins
1 tsp grated lemon zest
5 tbsp honey

Nut Filling

1/2 cup (120 ml) milk
1/2 cup (100 grams) superfine sugar
1/3 cup (60 grams) vanilla sugar
1/2 tsp grated lemon zest
6 tbsp (60 grams) raisins
Pinch of cinnamon
3 cups (250 grams) walnuts or ground nuts
4 tbsp honey

Other

1 egg for glazing with 4 tbsp (50 ml) of water
Confectioner’s sugar for sprinkling

Directions

*This recipe uses a stand mixer but you can also use your hands to knead the dough.

Using a stand mixer bowl, dissolve the yeast in the warm milk and let in stand until foamy, about 5 minutes. Add the confectioners’ sugar, vanilla sugar, flour, salt, butter, lard and eggs. Knead the dough on low speed until soft and elastic, about 5 – 7 minutes. The dough should be soft but not sticky.

Remove the dough from the stand mixer bowl. Form the dough into a ball and transfer it to a large bowl. Cover the bowl with a plastic wrap. Let the dough rise in a warm spot until it doubles in bulk, approximately 1 1/2 – 2 hours.

To make the poppy seed filling, add the milk with the sugar. Bring to a boil and add the poppy seeds and raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest and honey. Allow filling to cool before using.

Preheat oven to 350 °F (180 °C) and line a standard baking sheet with parchment paper.

Using a sharp knife or pastry cutter, divide the dough into two equal parts. Roll out each piece into a rectangle measuring about 14 x 12 inches. Spread the dough with the nut or poppy seed filling leaving a margin of at least an inch on all edges. Just be careful not to add too much filling or your roll might erupt in the oven! Roll up lengthwise, ensuring that the rolls remain tight and firm.

Carefully transfer the rolls onto the baking sheet. Brush rolls with egg mixture. Bake for 30 minutes or until golden brown and firm to the touch. Allow rolls to cool. Sprinkle with confectioner’s sugar.

Do not slice rolls until just before serving. Arrange rolls like roof tiles on a large plate.