Makes 8 servings Prep Time: 30 minutes Total Time: 30 minutes
Ingredients:
1 (8-ounce) cream cheese, softened
1 cup finely chopped almonds
3/4 cup plus 1/4 cup confectioners' sugar
16 sweet "palascinta" – follow Sweet Palacsinta recipe
1 (12-ounce) can apricot fruit filling or preserves
1 (12-ounce) can cherry fruit filling or preserves
1 cup heavy whipping cream plus 2 tablespoons confectioners' sugar, whipped
1 ounce semisweet chocolate, grated
Fruit of choice for garnish
Preparation:
Whip together cream cheese, almonds and 3/4 cup confectioners' sugar and set aside.
.Prepare 1 recipe sweet palascinta. As pancakes come off the skillet, start assembling the dessert on a heated platter.
Place 1 pancake on a parchment-lined pan and spread to the edges with a generous layer of cream cheese mixture. Transfer to the serving platter.
Place a second, freshly made pancake on the parchment-lined pan and spread to the edges with a generous layer of apricot filling and stack on top of cream cheese-almond pancake.
Repeat with another pancake and cherry filling. Continue in this manner with rest of ingredients, alternating layers, and ending with a plain pancake on the top. Dust with remaining 1/4 cup confectioners' sugar.
Cut into 8 wedges and serve with a dollop of sweetened whipped cream, chocolate shavings and fruit garnish of choice.
Showing posts with label Hungary. Show all posts
Showing posts with label Hungary. Show all posts
Hungarian Butter Horn Cookies
Ingredients
4 c. flour
1/2 tsp. salt
1 tsp. vanilla
1 sm. square yeast or 1 pkg. dry yeast
1 1/2 c. butter
1/2 c. sour cream
3 egg yolks, beaten (save egg whites)
1 c. sugar
1/4 lb. walnuts, finely chopped
Preparation
Sift flour, add salt. Crumble or add yeast into flour, cut butter into flour mixture. Add beaten egg yolks. Add sour cream and vanilla.
FILLING:
Beat egg whites until stiff. Add 1 cup granulated sugar gradually. Add finely chopped walnuts. Add 1 teaspoon vanilla. Dredge board with powdered sugar instead of flour.
Divide dough into 4 portions, roll out each to the size of a pie tin. Cut into 8 wedges. Spread 1 teaspoon of filling on each wedge and roll towards center. Bake immediately. Put on ungreased pans. Bake at 400 degrees until light brown.
4 c. flour
1/2 tsp. salt
1 tsp. vanilla
1 sm. square yeast or 1 pkg. dry yeast
1 1/2 c. butter
1/2 c. sour cream
3 egg yolks, beaten (save egg whites)
1 c. sugar
1/4 lb. walnuts, finely chopped
Preparation
Sift flour, add salt. Crumble or add yeast into flour, cut butter into flour mixture. Add beaten egg yolks. Add sour cream and vanilla.
FILLING:
Beat egg whites until stiff. Add 1 cup granulated sugar gradually. Add finely chopped walnuts. Add 1 teaspoon vanilla. Dredge board with powdered sugar instead of flour.
Divide dough into 4 portions, roll out each to the size of a pie tin. Cut into 8 wedges. Spread 1 teaspoon of filling on each wedge and roll towards center. Bake immediately. Put on ungreased pans. Bake at 400 degrees until light brown.
Hungarian Style Poppy Seed Cookies
Ingredients
1/2 cup heavy cream
1 1/4 cups poppy seeds
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cup butter, softened
1/2 lemon, juiced
2/3 cup maple flavored syrup
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan over medium heat combine cream and poppy seeds; do not boil.
In a medium bowl combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cream mixture.
Drop by rounded spoonfuls onto a cookie sheet.
Bake for 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1/2 cup heavy cream
1 1/4 cups poppy seeds
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cup butter, softened
1/2 lemon, juiced
2/3 cup maple flavored syrup
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan over medium heat combine cream and poppy seeds; do not boil.
In a medium bowl combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cream mixture.
Drop by rounded spoonfuls onto a cookie sheet.
Bake for 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Sweet Palacsinta
Makes 16 Hungarian Sweet Crepes Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Ingredients:
3 large eggs, beaten
1 cup whole milk
1/3 cup club soda
1/3 cup orange juice
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter
Preparation:
In a medium mixing bowl, combine eggs, milk, club soda and orange juice. Stir in flour, sugar, salt and vanilla to form a smooth batter.
Heat 1 teaspoon butter in an 8-inch skillet. Use small ladle to add enough batter to coat bottom of pan in a thin, even layer, rotating pan as needed to cover. See these step-by-step crepe-making instructions.
Cook for 2 minutes on the first side and 1 1/2 minutes on the second side or until the pancake is lightly browned. Remove and keep warm while cooking the rest of the pancakes with the remainder of the butter and batter.
Fill with any combination of fruit preserves, sugared ground nuts, whipped cream and fresh fruit, pie filling, etc., and roll or fold into triangles. Dust with confectioners' sugar and serve with a dollop of whipped cream, a grating of chocolate, or a fruit, custard or chocolate sauce, if desired.
Ingredients:
3 large eggs, beaten
1 cup whole milk
1/3 cup club soda
1/3 cup orange juice
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter
Preparation:
In a medium mixing bowl, combine eggs, milk, club soda and orange juice. Stir in flour, sugar, salt and vanilla to form a smooth batter.
Heat 1 teaspoon butter in an 8-inch skillet. Use small ladle to add enough batter to coat bottom of pan in a thin, even layer, rotating pan as needed to cover. See these step-by-step crepe-making instructions.
Cook for 2 minutes on the first side and 1 1/2 minutes on the second side or until the pancake is lightly browned. Remove and keep warm while cooking the rest of the pancakes with the remainder of the butter and batter.
Fill with any combination of fruit preserves, sugared ground nuts, whipped cream and fresh fruit, pie filling, etc., and roll or fold into triangles. Dust with confectioners' sugar and serve with a dollop of whipped cream, a grating of chocolate, or a fruit, custard or chocolate sauce, if desired.
Marha Gulyas (Hungarian Beef Goulash)
Ingredients
2 tablespoons and 2 teaspoons butter
2-3/4 large onions, diced
2-3/4 pounds flank steak
1/8 teaspoon caraway seed
1/4 teaspoon dried marjoram
1-1/4 cloves garlic, minced
1/3 cup and 1 tablespoon and 1 teaspoon paprika
2-2/3 cups water
5-1/4 large potatoes, peeled and cubed
salt and pepper to taste
Preparation:
Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
2 tablespoons and 2 teaspoons butter
2-3/4 large onions, diced
2-3/4 pounds flank steak
1/8 teaspoon caraway seed
1/4 teaspoon dried marjoram
1-1/4 cloves garlic, minced
1/3 cup and 1 tablespoon and 1 teaspoon paprika
2-2/3 cups water
5-1/4 large potatoes, peeled and cubed
salt and pepper to taste
Preparation:
Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
Hungarian Braided White Bread
Ingredients
1 (.25 ounce) package active dry yeast
1 3/4 cups warm milk (110 degrees F/45 degrees C)
1 egg yolk
2 eggs
2 tablespoons white sugar
2 teaspoons salt
5 cups all-purpose flour
1 tablespoon poppy seeds
1 egg, beaten
Directions
In a small mixing bowl, dissolve yeast in warm milk. Let stand until creamy, about 15 minutes.
Mix the egg, egg yolks, sugar, and salt. In a large mixing bowl, combine the yeast mixture with the egg, egg yolks, sugar, salt and 3 cups of the flour; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Turn out onto a floured bread board, and cut into 2 equal parts. Form into cylindrical loaves; let rest for 20 minutes. Divide each loaf in half and roll into a long rope for braiding. Fasten the 4 ends together. Braid. End by fastening the ends, and turning each end under the loaf. Place on cookie sheet, and cover with a towel until doubled in size, about 40 minutes.
Brush risen loaf with a beaten egg and sprinkle with poppy seeds. Bake at 400 degrees F (200 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes, or until golden brown.
1 (.25 ounce) package active dry yeast
1 3/4 cups warm milk (110 degrees F/45 degrees C)
1 egg yolk
2 eggs
2 tablespoons white sugar
2 teaspoons salt
5 cups all-purpose flour
1 tablespoon poppy seeds
1 egg, beaten
Directions
In a small mixing bowl, dissolve yeast in warm milk. Let stand until creamy, about 15 minutes.
Mix the egg, egg yolks, sugar, and salt. In a large mixing bowl, combine the yeast mixture with the egg, egg yolks, sugar, salt and 3 cups of the flour; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Turn out onto a floured bread board, and cut into 2 equal parts. Form into cylindrical loaves; let rest for 20 minutes. Divide each loaf in half and roll into a long rope for braiding. Fasten the 4 ends together. Braid. End by fastening the ends, and turning each end under the loaf. Place on cookie sheet, and cover with a towel until doubled in size, about 40 minutes.
Brush risen loaf with a beaten egg and sprinkle with poppy seeds. Bake at 400 degrees F (200 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes, or until golden brown.
Kohlrabi Soup
Makes 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
2 tablespoons butter
1 medium onion, chopped
1 pound kohlrabi bulbs, peeled and chopped
2 1/2 cups vegetable stock
2 1/2 cups milk
1 bay leaf
Salt and black pepper
Preparation:
Melt butter in a large pan with a lid. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes.
Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.
Using an immersion blender or conventional blender or food processor, puree soup until smooth. You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous. Season to taste with salt and pepper. Serve in heated bowls with hearty bread of choice.
Note: If your kohlrabi come with the green tops, blanch them and clean as you would for spinach, stripping the leaves down off the tough center stem. Roll the leaves and slice across as for a "chiffonade" of basil.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
2 tablespoons butter
1 medium onion, chopped
1 pound kohlrabi bulbs, peeled and chopped
2 1/2 cups vegetable stock
2 1/2 cups milk
1 bay leaf
Salt and black pepper
Preparation:
Melt butter in a large pan with a lid. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes.
Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.
Using an immersion blender or conventional blender or food processor, puree soup until smooth. You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous. Season to taste with salt and pepper. Serve in heated bowls with hearty bread of choice.
Note: If your kohlrabi come with the green tops, blanch them and clean as you would for spinach, stripping the leaves down off the tough center stem. Roll the leaves and slice across as for a "chiffonade" of basil.
Rakott Burgonya (Sausage & Potato Casserole)
Makes 6 to 8 servings of Hungarian Sausage-Potato Casserole
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
4 ounces (1 stick) butter plus additional butter to grease casserole dish
1/2 cup fine bread crumbs plus additional for dusting casserole dish
8 medium red potatoes, boiled al dente, peeled and thinly sliced
8 hard-cooked eggs, peeled and sliced
Salt and black pepper
1 pound smoked mild, medium or hot Hungarian sausage, cut 1/4-inch thick
1 cup sour cream
Preparation:
Heat oven to 350 degrees. Butter bottom and sides of a large casserole dish with a lid. Sprinkle with bread crumbs.
Arrange 1/3 of potatoes in bottom of casserole dish and dot with 1/4 of butter. Cover with 1/3 of eggs. Season with salt and pepper. Cover with 1/3 of sausage followed by 1/3 of sour cream.
Continue layering, ending with sour cream. Cover with an even layer of bread crumbs and dot with remaining butter. Cover with lid, place on a lipped baking sheet to catch any drips and bake 20 minutes.
Remove cover and bake an additional 15 minutes or until golden brown and bubbly. Let rest at least 10 minutes before serving.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
4 ounces (1 stick) butter plus additional butter to grease casserole dish
1/2 cup fine bread crumbs plus additional for dusting casserole dish
8 medium red potatoes, boiled al dente, peeled and thinly sliced
8 hard-cooked eggs, peeled and sliced
Salt and black pepper
1 pound smoked mild, medium or hot Hungarian sausage, cut 1/4-inch thick
1 cup sour cream
Preparation:
Heat oven to 350 degrees. Butter bottom and sides of a large casserole dish with a lid. Sprinkle with bread crumbs.
Arrange 1/3 of potatoes in bottom of casserole dish and dot with 1/4 of butter. Cover with 1/3 of eggs. Season with salt and pepper. Cover with 1/3 of sausage followed by 1/3 of sour cream.
Continue layering, ending with sour cream. Cover with an even layer of bread crumbs and dot with remaining butter. Cover with lid, place on a lipped baking sheet to catch any drips and bake 20 minutes.
Remove cover and bake an additional 15 minutes or until golden brown and bubbly. Let rest at least 10 minutes before serving.
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