Vic's Favorite Recipes

They are unbelievably good! 11/8/2014 update

MENU:
Langos, Hungarian "pizza"
Chicken Paprikash
Hungarian Cucumber Salad
Fasirt, Hungarian "hamburger"
Aranygaluska, Hungarian coffee cake
Sauerbraten, German roast
Sirloin pörkölt, Hungarian stew
Lois's Calico Beans
Cottage Cheese Noodles Hungarian style
Hungarian Crepes (Palacsinta)
Emperor's Omelette, Kaiserschmarren
Wiener Schnitzel
FAMOUS DRINKS

Langos (pronounced lahn-gohsh)

Hungarian fried bread sometimes called Hungarian pizza, became part of the country's cuisine centuries ago when it was introduced by the Ottoman Turks during their occupation. Today it's a favorite street and fair food and eaten as an appetizer or snack, usually simply, rubbed with garlic and sprinkled with salt. Some incorporate caraway seeds into the mashed potato-yeast dough. Variations are to serve langos with sour cream and dill or shredded Emmenthaler or Gruyere cheese, or sprinkled with cinnamon sugar or confectioners' sugar for a sweet version.

Makes 4 Hungarian Langos

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Ingredients:

· 1 lb potato, boiled, peeled, mashed and kept warm
· 2 1/2 teaspoons instant yeast (not rapid rise)
· 1 teaspoon sugar
· 1 3/4 cups all-purpose flour
· 1 tablespoon vegetable oil
· 3/4 teaspoon salt
· 1/2 cup milk
· 2 cloves garlic, cut in half

Preparation:

1. Place the ingredients in the order given, except the garlic, in a mixing bowl. Using the paddle attachment, combine the ingredients until well moistened.
2. Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled.
3. Separate dough into 4 portions, shape into a round and place on a lightly floured board. Cover and let rest 20 minutes.
4. In a large skillet, heat 1 inch canola oil to 350 degrees. Flatten and stretch dough to about an 8-inch diameter. Fry one at a time about 2 minutes per side or until golden. Drain on paper towels.
5. Serve hot rubbed with garlic clove and sprinkled with salt. Variations include topping with sour cream and chopped dill or shredded Emmenthaler or Gruyere cheese. Or, for a sweet version, sprinkle with cinnamon sugar or confectioners' sugar.



Hungarian rabbit hunter style:


"OK, OK, OK...us bunnies are are just too cute for words. And we like to have a lot of unprotected sex creating many bunnies who do not go to school and make enough money. We also taste very good. So if we are shot, you might as well enjoy the great taste we have! That's all I have to say! By the way in 2016 I plan to run for president of the US. Unless somebody eats me first. I am sure that I will make better decisions than several of your past presidents! I even have a lot in common with two of them! Having a lot of sex with different bunnies!"

Ingredients:

• 1 pc wild rabbit skinned and cut up into large pieces
• 5 ounces of smoked bacon
• 3 carrots
• 1 pc of celery
• 1 head of red onion about 2 inch diameter
• 3 cloves of garlic
• 2 drinking glass white wine
• 6-8 Bay leaves
• 10 pieces of juniper berries
• 10 pieces of black pepper
• 3 tablespoonful of sugar
• 2 tablespoonful of mustard
• 2 pint of sour cream
• 3 tablespoon of apple cider vinegar
• 1 lemon’s rind, grated
• 1 tablespoon flour
• 3 French or Italian bread rolls
• 4 eggs
• 2 tablespoon olive oil
• a few pinches of salt
• 7 tablespoon fine flour

Procedure:

Wash the rabbit very thoroughly, cut it up, put in a pot, and pour in enough water to cover it completely. Boil the water for a few minutes, skim off any foam from the top, cut into pieces and add the vegetables, onion, garlic, bay leaves, juniper berries, grains of pepper, mustard, apple cider vinegar. Cook until the meat is tender. 80-90 minutes of cooking is generally enough to soften all. When you're done, remove the bay leaves and the meat, then put the meat aside. In another bowl heat and caramelize the sugar, pour the veggies back into the juice. Add the fine flour, and puree all with an electric mixer. Finally, add the sour cream, lemon rind grated, and if necessary, add more mustard and salt salt to taste. Boil it well. For the dumplings, cut the buns into cubes and fry them in a pan until golden brown. Mix in the eggs, olive oil, flour and a pinch of salt. This should be a thick mixture now. Tear pieces of this mixture and drop it into boiling water. When cooked, take them out, drain. Serve with the sauce on the meat, and simply put the bread dumplings next to the meat with sauce on the meat.



Hungarian Potato Bread with Caraway Seeds

Ingredients:

1 scant tablespoon active dry yeast
2-1/2 cups warm water, divided use
7-1/2 to 8 cups all-purpose flour + flour for kneading and dusting
2 tablespoons salt
2 tablespoons caraway seeds
1 cup unseasoned mashed potatoes

Directions:

1) Take off your rings. Place 1/2 cup water in a large bowl; add yeast and 3 tablespoons flour; whisk to combine. Let sit for 30 minutes. Add remaining 2 cups warm water. Stir in salt and caraway seeds. Add 4 cups all-purpose flour and beat for about 100 strokes with a wooden spoon, or until mixture sheets on spoon. Stir in remainder of flour and mashed potatoes; mix well using a spoon or hands. Turn onto a floured surface and knead, adding flour as needed, for about 15 minutes, or until the dough is really elastic. Shape into a ball. Oil a large bowl. Place dough in bowl and turn to coat all surfaces with oil. Let rise until double in bulk, 1 to 2 hours. Punch down and knead for about 5 minutes. Shape into a round loaf; place in a greased 12-inch ovenproof skillet and let rise for another 30 to 35 minutes, or until doubled in bulk.

2) Move a rack to middle third of oven. Preheat oven to 400 degrees F. Brush surface of loaf with water; use a razor to cut a 1/2-inch deep cross on the surface of loaf. Bake for 60 to 75 minutes, or until brown and top sounds hollow when thumped. Dust top of bread with flour. Cool on a rack.

Yield: 1 large loaf.


The Cafe New York in Budapest, Hungary

Chicken Paprikash:

Ingredients:
Servings: 4

· 4 tablespoons Hungarian Sweet Paprika (Szeged brand, most supermarkets carry it)
· salt
· 2.5 lbs of chicken breast w/o skin and bones OR optionally top serloin
· 1 cup finely chopped Videlia onion
· 1 pint low fat sour cream, or yogurt.
· 1 red pepper (or green)
· catchup
· 1 stick margarine or butter
· pasta, preferably one that holds sauces well, like small shells or twists
· cup of wine: Pinot Griggio for chicken or Cabernet Sauvignon for the top serloin. Try not to drink it while preparing this recipe.
· "baby" dill weed, finely chopped

Directions:

Melt a stick of margarine or butter in a 2-4 quart pan with cover.
Add and mix in the finely chopped onion (Videlia onion is suggested). Lightly brown the onion over low heat with cover on, slightly above boiling point of the margarine or butter.
Once the onion is slightly browned, add 4 table spoons of sweet Hungarian red paprika, Szeged brand is preferred. This is critical and can be purchased in many supermarkets. Mix the paprika in very well and simmer for a couple of minutes. Then add 3-4 table spoons of ketchup and also mix in very well. Then simmer again for 5 minutes with cover on.
Add one or one and a half red pepper (or green pepper), cut up into approximately 1 inch squares. You may also just cut them up into very small pieces if so desired. Optionally: 1 or 2 heaping tablespoonful of finely chopped fresh dill weed could give this recipe a super taste. Mix all these VERY WELL into the pot.
Cut the chicken breast into halves, trim the fat off, wash and salt on both sides, add all chicken into the pot and mix very well into the previously prepared mixture. Cover the pot and make sure that it remains on low heat, just barely showing any sign of very little boiling. Add a ½ to ¾ cup of white wine, like a Pinot Griggio. Mix it in very well.
Cover the pot for 30 minutes.
At this point start preparing the pasta (German Spaetzle, or any pasta that can hold some gravy, like small shells or twists).
Test to see if the chicken is done by trying to break a few pieces apart with a spatula. If done, take the chicken pieces out into or onto a serving dish or plate, cover with foil and keep it warm.

Preparing the sauce: Add the one pint low fat sour cream (or plane yogurt) to the pot and mix it in very well. Taste it. It may need a little more salt.

Dish out the pasta first, add the chicken, and pour over it all a liberal amount of the sauce prepared in the pan.

You can also prepare another very nice version by adding 2-3 inch pieces of top sirloin pieces. Trim off all fat. Cook for ten minutes less than the chicken, and optionally use Cabernet Sauvignon as the wine addition instead of the Pinot Griggio, but it will be good with or without.

The cucumber salad goes very well with this recipe.


The Cafe Gerbaud in Budapest, Hungary

Fasirt (faw-sheert), delicious Hungarian style "hamburgers"

Ingredients:

2 lbs. lean pork, ground at the supermarket, use within 4 hours even if refrigerated
2 tsp. salt
1 stick butter or margarine
2 smashed up cloves of garlic
Pepper to taste (1/10th tsp)
2 tsp. Hungarian sweet paprika (preferably Szeged brand)
1 tbsp finely chopped red onion
2 two day old Kaiser roll, soaked and water squeezed out
2 beaten eggs
2 heaping tbsp Italian or French bread crumbs on a plate to roll them into before frying

Directions:

Soak Kaiser rolls in water, then squeeze it dry and mix well into the meat. Sautee the chopped up onions in the butter/margarine on low heat, then mix together VERY WELL the meat, onions, spices and eggs by hand. Form into flat patties, dip into bread crumbs and fry in moderately hot grease/oil. Drain off grease on paper napkins and continue to cook until meat is done.
Optional: After the fasirts are browned on both sides remove from grease and put into oven and finish cooking at 350°F. These will be crunchier on the outside.

Arany Galuska (pron: forgeddaboutit!) Hungarian Golden Dumpling Coffee Cake

Ingredients:

Servings: 15

· 4 3/4-5 cups flour, sifted
· 1/2 cup whole milk, scalded (to scald milk heat in the top of a double-boiler over simmering water, just until a thin film appear)
· 4 1/2 teaspoons active dry yeast
· 1/2 cup warm water (110-115 F)
· 1/2 cup shortening
· 1/2 cup sugar
· 1 1/2 teaspoons salt
· 2 eggs, well beaten
· 1 cup sugar - or you could experiment with Splenda
· 3/4 cup walnuts, finely chopped (about 3 ounces)
· 1 1/2 teaspoons cinnamon
· 1/2 cup sweet butter, melted
· 1/2 cup raisins (about 2.5 ounces)

Directions:

1. Soften yeast in warm water and let stand 5-10 minutes so that it proofs.
2. In a large bowl, combine shortening, 1/2 cup sugar, and salt, then immediately pour scalded milk over mixture.
3. While mixture is warm, mix in 1/2 cup flour and beat until dough is smooth.
4. Stir the yeast, then add it to the dough, mixing well.
5. Add half of the remaining flour and beat until dough is very smooth.
6. Beat in the eggs and enough of the remaining flour to make a soft dough.
7. Turn dough out on lightly floured surface and let rest 5-10 minutes.
8. Knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process until smooth and elastic (5-10 minutes) (always turn the dough in the same direction and use as little additional flour as possible).
9. Form dough into a large ball and place in a greased bowl.
10. Turn the ball over so that the surface on the top is greased and cover bowl with waxed paper and a towel.
11. Let rise in warm place (80°F) until doubled in bulk (1 1/2-2 hours).
12. Punch dough down with fist, pull the edges into the center, and turn ball over inside the bowl.
13. Cover bowl and let dough rise until nearly doubled again in bulk.
14. Meanwhile, lightly grease the bottom of a 10-inch tubed pan.
15. In a shallow dish combine 1 cup sugar, nuts, and cinnamon and set aside.
16. Place melted butter in another shallow dish and set aside.
17. Tear off bits of dough and form into balls 1-1 1/4-inch in diameter (about the size of walnuts).
18. Roll balls first in melted butter, then lightly in the cinnamon mixture.
19. Arrange a layer of balls in the bottom of the pan so that they don't touch each other.
20. Sprinkle about 1/3 of the raisins over the balls and gently press into the dough.
21. Continue this process until all of the dough is formed into balls and arranged in the pan and all of the raisins have been used up.
22. Sprinkle any remaining butter and cinnamon mixture over the top layer.
23. Cover pan with waxed paper and towel and let dough rise until light (30-45 minutes).
24. Bake at 375°F until golden brown (35-40 minutes).
25. Run spatula around sides of pan and invert onto a plate.
26. To serve, break cake apart with 2 forks.


AUTHENTIC GERMAN RHINELAND SAUERBRATEN:
Ingredients:

2 lbs top serloin beef
1 onion, medium, finely chopped
4 peppercorns
2 cloves
2 bay leaves
1/4 quart vinegar
3/8 quart water
1 teaspon each, salt and pepper
Maggi brand liquid seasoning
2 tablespoons vegetable oil
1 medium sized tomato
2 teaspoons sugar
1/2 pint sour cream
2 tablespoons unbleached flour

Directions:

Peal and chop the tomato into small pieces.

Place in large cook pot or bowl all ingredients, except for the top serloin, sour cream and flower in a bowl and mix well. This is the marinade. Bring to a boil and then let it cool down.

Next wash and dry the top serloin and place into itto the marinade (except for the sour cream and flour).

Place in pantry to marinade, turning the top serloin every day to allow all of the meat to become infused with spices. Marinading should be allowed to take place over 5-7 days.

Remove meat from the marinade and place in pre-heated oven at 350°F with a small amount of water added to prevent burning and sticking.

Cook until done to your liking, typically 2-3 hours on low heat, 325 degrees F in the oven.

Remove peppercorns, cloves and bay leaves.

Mix the flour and water to make a paste for gravy.

Pour meat juices from pan and marinade into saucepan, bring to a boil and add the flour paste just made to thicken, mix until no lumps appear, along with the Maggi seasoning to taste.

Finally add sour cream to make the gravy and serve with dumplings and vegetables.

The dumplings need to be the German type large potato dumplings:

6 medium-sized potatoes (about 2-1/4 pounds)
3 eggs
6 tbsp. flour
butter, melted and browned
bread crumbs

Directions:

1. Boil the potatos and let stand for a few hours or overnight, still in their jackets.

2. Peel the potatoes and mash them. Add eggs and flour, form mixture into little balls.

3. Chill in the refrigerator for about an hour before cooking.

4. Bring lightly salted water to just under boiling point. Gently drop in a few dumplings, being careful not to overcrowd them. When the dumplings are cooked, they will rise to the top. To make sure your mixture has the right consistency, cook a single dumpling first. If it does not hold together, add more flour to the mixture.

5. Serve hot with melted, browned butter and bread crumbs.


Oktoberfest, Germany

Sirloin pörkölt:

Ingredients:

· 2 1/4 pounds boneless sirloin, cut into 2" squares
· 1/2 cup flour (for flouring the beef slices)
· 5 tablespoons lard

For the sauce:

· 5 tablespoons lard
· 1 1/2 cups finely chopped onion
· 4 tablespoons sweet Hungarian paprika, "Szeged" brand preferably
· 2 cloves (or more) garlic
· salt and fresh-ground pepper to taste
· 2 tablespoons (or more) caraway seeds
· 1 cup chopped green peppers
· 1/3 cup fresh seeded tomatoes
· Approximately 1 cup water or beef stock

Directions:

Find a large cast iron or similar vessel suitable for stovetop use, one with a heavy lid. Meanwhile, in a separate frying pan, melt the first 5 tablespoons of lard. Pound the beef slices until they're thin: score them at the edges to keep them from curling up when they cook. Dip the slices in flour and brown them in the hot lard. Transfer the browned slices to the big pot.

Add more lard to the frying pan: saute the chopped onions until they're golden. Quickly mix in the sweet Hungarian paprika and saute it with the onions just until the raw flavor has gone off it: be careful not to burn it. Then add the water or stock, and season with the salt and pepper. When this mixture boils, pour it over the meat slices in the big pot.

Add the garlic and caraway seeds to the big pot and simmer it all together, covered, over medium heat. Shake the pot from time to time. When the meat is partially cooked, add the chopped green peppers and the tomatoes. Finish cooking the meat, and the dish is done. Serve with potatoes or, if you like, with a flour or semolina dumpling. The German dumpling under Sauerbraten would be good with this dish also.

Lois's Calico Beans

Ingedients:

1 lb ground beef
0.5 lb minced cooked bacon
1 cup Catchup
2 tsp salt
1 cup brown sugar
1 tbs vinegar
1 tsp Guldens spicy mustard
1 - 15 3/4 oz can of Campbell's Barbeque Beans
1 - 15 1/2 can of Hunt's Red Kidney Beans (drained)
1 - 15 oz can of Dennison's Lima beans with Ham (skim fat in can but leave the sauce)
1 - 16 oz can Campbell's Pork and beans

Directions:

Brown the ground beef and bacon in a frying pan. Drain off the fat. Add all remaining ingredients and bake in a bean pot or casserole at 350 degrees F for 45 minutes in the oven. You can use a crock pot also, but increase the heat to 50 minutes.

You may substitute other brands of beans as long as they are the same type. The amount of each need not be exactly the same, but close. The lima bean is the white lima bean, not the green. In Tennessee we substituted "northern beans".

Cucumber Salad

Ingrediens:

2 large cucumbers
1 small red onion 1 cup wine vinegar
1 table spoon sugar
1 teaspoon salad oil
1/2 teaspoon salt
1/2 pint low fat sour cream
2 heaping table spoon fresh dill diced
2 heaping table spoon Hungarian sweet paprika (Szeged brand preferred)

Directions:

Peal the cucumbers and slice them VERY thin. Sprinkle with salt and let it stand for 15 minutes, then drain and press out the moisture gently. Also peal and slice very thin the red onion and add it to the cucumbers. Add all ingredients except for the dill, sour cream and the sweet paprika, and mix in. Let it stand in the refrigerator for one day. Drain and add the sour cream, dill and Hungarian sweet paprika and mix well but gently. Let it stand in the refrigerator for a second day, then serve.

Cottage Cheese Noodles, Hungarian style

Ingredients:

12 oz egg noodles
8 oz small curd 1% fat cottage cheese
1 cup low fat sour cream
3 tablespoons buttermilk Pinch of salt
1/4 lb strips of crisp bacon, break them up into bacon bits
2 tablespons of fresh choped dill 1/2 cup red or white grapes

Directions:

Cook noodles according to package directions. Mix the cottage cheese, a pinch of salt and buttermilk into the hot noodles, then mix in the bacon bits and chopped dill. Put the grapes on the side of the plate and serve immediately.

Hungarian Crepes (Palacsinta)

The crepes:

Ingredients:

2 cups sifted flour
1/2 teaspoon salt
2 tablespoons sugar or 3 tablespoons Splenda
1 cup milk (1 or 2%)
3/4 cup soda water
3 tablespoon olive oil
3 eggs
2 apples skinned and grated, not more than 1/2 cup
Cinnamon powder

Directions:

Combine flour, salt, sugar or Splenda, 1 cup of milk, the eggs and stir them all until completely smooth. Mix in all ingredients one by one and blend in. Then beat the ingredients to make a smooth batter. Let it stand for ten minutes and then start dipping out each crepe into a skillet. Tip the skillet with a rotary motion to make the crepe VERY THIN - paper thin. Set the stove under the skillet to about 30% heat with the knob that controls its temperature. As soon as you see the edge of the pancake start browning, turn it over to do the other side. Brown the crepes only very lightly on each side. Spread with the filling described below, and roll up.

Cottage Cheese Filling

Ingredients:

1 1/2 cups cottage cheese, small curd
Pinch of salt
2 eggs separated
3 tablespoons sugar or 4 tablespoons Splenda
1/2 cup low fat sour cream
1/2 cup ground up raisins
Raspberry jam without seeds
Directions:

Press the cottage cheese with a fork until well creamed. Mix with egg yolk, sugar or Splenda, sour cream, and raisins. Add one heaping tablespoon or more of this filling to each crepe, then add a small portion of cherry or strawberry or raspberry preserve without seeds along the side of the filling, roll it up, and when all crapes are finished, heat the rolled up crapes at 350 degrees F for 20 minutes.

Sprinkle vanilla sugar or powdered sugar on top and enjoy. This recipe will be a mind blowing experience.

You want something interesting? Use the above Chicken Paprikash recipe as a crepe filling. Just cut the chicken into small pieces.

Emperor's Omelette (Kaiserschmarren)

Ingredients:

5 oz flour
pinch of salt
3 egg yolkd
1 teaspoon sugar or Splenda
8 oz 1-2% milk
1 1/2 oz of raisins
2 oz of butter or margarine
powdered vanilla sugar

Directions:

Great Austrian recipe. Mix all ingredients into a thin batter. Melt 1 oz of butter or margarine in a pan, and pour in the batter until finger deep. Sprinkle on the raisins and cook until golden brown. Add another 1 oz of melted butter, turn the omelette and cook until golden brown. Golden brown means very light brown. Put it on a large plate. Then take two forks and break the omelette into small, one-inch pieces, and allow it to become almost dry. Sprinkle the top with the powdered vanilla sugar and enjoy. Serve with your favorite fruit or fruit jam.


Vienna, Austria - The garden at Schoenbrunn.

Wiener Schnitzel

Ingredients:

4 fillets of veal (or pork if you must), each about 4-5 oz
4 teaspoons of flour
3 eggs
5 teaspoons of bread crumbs (French or Italian bread)
Extra virgin olive oil

Directions:

Heat half inch deep oil to 325 degrees F in a pan. Pound the veal or pork thin, without tearing it. Use a sledge hammer if you have to. It is important for the meat to be thin. Salt the meat on both sides lightly. Take 3 plates and pour flour, the eggs (salt and mix) and the bread crumbs onto them. Dip both sides of the meet into the flour, then the egg mixture and finally the bread crumbs, and then cook both sides quickly in the oil until golden brown. Serve immediately after cooking.

A mixed salad goes very well with this dish. Other good ideas are to serve it with potatoes or a potato salad, sliced tomatoes or French beans, and include a lemon wedge. The Wiener Schnitzel tastes very good if you squeeze some lemon juice on it, just before eating it. Frankly, it would taste great also as a sandwich with mayonnaise and a slice of Videlia onion on it.


Sicilian Ricotta Cheese Cake

Ingredients:

Bottom Crust:
1 1/2 cups crushed graham crackers
3 tablespoons butter or margarine or olive oil

Filling:
2 1/2 cups ricotta cheese
1 cup confectioners' sugar or Splenda
1 teaspoon vanilla extract
2 tablespoons finely chopped candied lemon and orange peel
2 tablespoons creme de cacao liqueur

Whipped Cream for top:
1/2 cup heavy cream
1 tablespoon confectioners' sugar or Splenda, or to taste
2 (1 ounce) squares bittersweet chocolate, grated

Directions:

In a small bowl, mix together the crushed cookies and butter. Press into the bottom of a 9 inch springform pan. Refrigerate while you prepare the filling.

In a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar or Splenda, and the vanilla extract until light and fluffy using an electric mixer. Stir in the candied peel by hand. Spoon the filling over the chilled crust, and smooth out the top surface. Refrigerate for 6 hours, or overnight.

Just before serving, whip cream with 1 tablespoon of confectioners' sugar until stiff in a small bowl using an electric mixer. Run a knife around the outside edge of the cake, and remove the sides of the pan. Spread the whipped cream over the top of the cake, and sprinkle with grated chocolate. Serve immediately.



FAMOUS DRINKS

Singapore Sling
Original version from 1915, Ngiam Tong Boon, bartender at the Raffles Hotel in Singapore.

1 1/2 ounces of Gin
1/2 ounce Cherry Heering
1/4 ounce Cointreau
1/4 ounce Benedictine
4 ounces of pineapple juice
1/2 ounce lime juice
1/3 ounce Grenadine syrup
1 dash Angustura Bitters

Shake with ice and strain it into an ice-filled tall glass.



Mount Fuji
From the Imperial Hotel in Tokyo, Japan, created around 1920.

Ingredients:

Several Dashes Maraschino Liqueur
Or Cherry Brandy
1/2 Oz. Heavy Cream
1/2 Oz. Lemon Juice
1 1/2 Oz. Plymouth Gin
1 Egg White
1 Tsp. Pineapple Juice
Maraschino Cherry

Mixing instructions:

Mix all ingredients, except maraschino cherry, with cracked ice in a shaker or blender and pour into a chilled Old Fashioned glass. Garnish with cherry. From the Imperial Hotel, Tokyo.



Hungarian Sour Cherry Soup

This soup is traditionally made with tart dark-red Morello cherries, but any tart pie cherry, like fire-engine-red Montmorency cherries, will work in a pinch, as long as they are fresh or at the very least frozen (don't use canned). Never use a sweet Bing cherry. Some recipes call for cinnamon and cloves, and the cherries are left unpitted!

Makes 6 servings of Hungarian Sour Cherry Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

6 cups water
1 pound fresh sour cherries, pitted
3/4 cup sugar
1 cup sour cream
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon confectioners' sugar

Preparation:

In a large saucepan, cook cherries with water and 3/4 cup sugar until done, about 10 minutes.

Meanwhile, in a medium bowl, mix sour cream with flour, salt and confectioners' sugar until smooth.

When cherries are done, temper the sour cream mixture with a few ladles of hot cherry liquid, whisking until smooth. Transfer to the pan with the cherries and whisk until smooth. Simmer 5 minutes, but do not boil.

Cool to room temperature in an ice water bath. Place plastic wrap directly on the surface of the soup (so a skin doesn't form) and refrigerate until cold. Serve cold as a first course as they do in Hungary or as a dessert with a dollop of sour cream or whipped cream.

Select a dozen fruit.Though I used apples this soup is better and prettier if you vary the ingredients. Plums, peaches, and apricots are wonderful, also sour cherries if you can get them. And of course gooseberries.

Slice the fruit and remove pits. Peel apples, Plums and peaches can be cooked with their peels.

Place in a pot with enough water to cover and add one and one quarter cups of sugar.

Squeeze in the juice of half a lemon (optional).

Boil together until the fruit are very soft (about 35 minutes but check).

In a mixer bowl, beat together two to three eggs until they are light yellow frothy and thick.

And now the tricky part.

Slowly combine the egg with the cooked fruit, dripping in the cooked fruit and cooking liquid into the egg mixture very slowly so that the eggs don't curdle.

If this freaks you out, substitute one cup of sour cream or yogurt for the eggs and blend half the fruit mixture for a creamier soup.

Refrigerate until fully chilled and enjoy.



Hungarian Fruit Soup

Ingredients

2 pounds peaches, pitted and chopped
1 pound plums, pitted and chopped
7 cups water
1/4 teaspoon salt
Juice and zest of one lemon 1 cinnamon stick
1 teaspoon vanilla extract
Up to 1/2 cup sugar
1/2 cup sour cream (optional)

YIELD:

10-12

PREP:

20 mins

COOK:

15 mins

TOTAL:

35 mins

Directions

Put fruit, water, and salt in a soup pot and bring to boil. Add lemon juice, zest, cinnamon stick, vanilla, and 1/4 cup sugar. Lower heat and simmer for 15 minutes, stirring occasionally. Remove cinnamon stick.

Puree the soup in the pot with a hand (immersion) blender, or in batches in a standard upright blender. Transfer to a bowl and stir in additional sugar, to taste. Refrigerate overnight and serve with sour cream.



Potato Salad (Fieglmuller, Vienna?)

Ingredients

10-12 new potatoes
1/4 very finely chopped red onion
2 finely chopped gherkins
lemon juice (you'll need anything from the juice of quarter to half the lemon depending on taste and how juicy your lemon is)
1 tbsp cider vinegar
3 tbsp pumpkin seed oil
1 tsp Dijon mustard
salt and pepper
2 tbsp chopped fresh herbs (I like to use tarragon or basil depending on what I have)

Method

Boil the potatoes until cooked then drain.

While the potatoes are boiling, make a dressing in a large bowl – first put in the Dijon mustard, a little salt and plenty of pepper, add some olive oil and mix to combine the mustard with the oil.

Add a squeeze of lemon juice, a drop of cold water and the cider vinegar. Stir well to combine.

Taste to see if you want more oil, more lemon or more vinegar and if it has enough salt and pepper.

Add the onion, gherkins and capers and mix in.

Pour in the potatoes as soon as they have been drained and mix well. You need to do this whilst the potatoes are still warm so that they soak up the flavours.

Just before you want to serve mix in the herbs.