Hungarian Headcheese - from Helen's Hungarian Heritage Recipes.

Hungarian Headcheese  

I miss my dad. Especially around Father's Day. He passed away in 1999 and he used to make authentic Hungarian headcheese just like this (photo below). Lots of garlic and authentic red paprika. He also make Slambucs, Ohon, open-fire szallona and much more. 

He would have L-O-V-E-D his wife's Helen's Hungarian Heritage Recipes cookbook. 

And he would have been soooo proud!

Photo below Courtesy of 

Hungarikum Community

Facebook 

 

Hungarian Headcheese recipe from our fine

Helen's Hungarian Heritage Recipes cookbook!

 WEBSITE LINK

What is Everyone Saying about Helen's Hungarian Heritage Recipes?

“Named Top Hungarian Cookbooks for 2012" Barbara Rolek - Eastern European Food Guide July 2012

"There is more to Hungarian fare than Gulyás. Truly a labour of love..."  Larry Hoffman - The Cookbook Man June 2012

"This success story is just fantastic" A global sensation! Phillip Mare Anchor Travel Radio, Johannesburg, South Africa January 2012

"We just send you much applause and praise for your excellent promotion of classic Hungarian cuisine throughout the world." Budapest Tourism - Gabor Nagy January 2011

"Helen's Hungarian Heritage Recipes - TOP 10 EASTERN EUROPEAN COOKBOOKS particularly from the Austro-Hungarian Empire.  Clara has taken her mother’s treasured recipes and stories and written them down into a spiral bound, homey cookbook.  Full of information about the ingredients, techniques and tools, this little cookbook will make you feel as though you are sitting at the table with family enjoying one of Helen’s meals." 10 Best Cookbooks by Pauline's Cookbooks Wordpress October 2010

"I found an English written Hungarian cookbook. The writer of this book, and the maker of the foods appearing in it, is Helen who has rebuilt her life in Montreal based on Hungarian gastronomy" Alkotonők.hu Erika Urban, CEO, November 2010

"The board is especially impressed with the way in which your treasured Hungarian recipes are spreading Hungarian Culture, Heritage and Patriotism by keeping alive the true classic Hungarian recipes outside the borders of Hungary in North America and the rest of the world." Hungarian Tourism Board, Budapest, Gabor Kluka October 2010

"Helen's Hungarian Heritage Recipes is such a hit with our audience and everyone just loves you!" Kyle Christie CTV News Anchor, April 2010

"These ladies sure know how to write and cook" Debra Frigault, President KW Business Women's Association February 2010

"This is absolutely wonderful - comfort food at it's finest" Nancy Richards CTV News Anchor, April 2010

"I just love everything about Hungarian Food. I want to try everything." Ted Lehman Inside Brant  TV- News Anchor October 2010

"Readers of Hungarian origin will be very thrilled to see all the dishes they ate as children, but never learned to make. Lecsó lives on!" Ted Lehman Inside Brant TV News Anchor April 2010

"The Hot Hungarian Chef, A.K.A. Clara Czegeny, has some hot recipes for you in her "Helen's Hungarian Heritage Recipes. There's a lot to love in this book" says, Barbara Rolek - By Barbara Rolek, About.com Guide October  2010

"The most appealing quality of Helen’s Hungarian Heritage Recipes is her daughter's friendly voice recalling her mother’s cooking instructions and homey sisterly banter" - Edward Behr, Art of Eating Magazine Fall 2009

"What started out as an idea for a small recipe booklet to share with friends and family, Helen's Hungarian Heritage Recipes has turned into a National Success for this dynamic mother-daughter duo from Brantford, Ontario"  Kyle Christie, CTV News Anchor - October 2009

"Famous Chef Helen Szabo Czegeny stopped in to teach the students how to make Chicken Paprikas. Celebrated Chef Lindsay Vandekamp invited Helen and Clara to teach her Ethnic Cooking Class to feature Hungarian Food. Helen is famous for her Hungarian recipes and is doing a book tour this month." Liaison College Hamilton October 2009

"We found this valuable treasure of Helen's Hungarian Heritage Recipes by chance online and just had to have it to promote to our loyal Hungarian Customers worldwide". Elizabeth (Szabo) Vos Magyar Marketing (USA) October 2009

HOT HUNGARIAN CHEFS, "The front door opens and out wafts the tangy-sweet aroma of cinnamon and baked apples. Not a surprise, really, since this is the house owned by Helen Czégény, an 83-year-old dynamo who, along with daughter, Clara Czegeny." Greg McMillan, Senior Editor, BRANT NEWS November 2009

"If you remember your grandmother as permanently apron-clad, stationed by the stove holding a wooden spoon and sharing wonderful stories of her childhood in a strong foreign accent as she stirred, kneaded, chopped and sliced, then Helen’s Hungarian Heritage Recipes will strike an emphatic chord". Petra Tanos, Art of Eating Magazine Fall 2009

"Celebrated Chef Helen Szabo Czegeny and Clara Czegeny were invited guest chefs to teach their chef trainees all about Hungarian Goulash Soup and Apple Squares. What a treat! There wasn't a morsel left! Everyone praised and thanked Chef Helen and Clara on how professional their teaching class went." Liaison College - Kitchener -November 2009

“Are you Hungry for Hungary? Do you crave cabbage rolls, drool over dumplings or get all atwitter about torte? Mother-daughter team create new cookbook!" Heather Ibbotson, Brantford Expositor, November 2008

"A Perfect Gift for Any Age- Helen's Hungarian Heritage Recipes is just perfect!" Colleen Thoms, Brantford Expositor December 2008

"Imagine that the creative chef and her secret recipes has most ingredients and methods for preparation stored in her head, with only bits of information jotted down on scraps of paper and the backs of envelopes, sometimes in Hungarian, or Swedish, German, or even Russian". --Kit McDermott, Senior Editor, Lifestyles, Brantford Expositor - February 2006

“Clara Czegeny's cookbook is a small treasure with a big heart. The loving result of a desire to honour an aging parent". Gordon M. Balfour, BusMgr-Writer-Gideons International In Canada, February 2006

"Clara and my dear mother Helen, co-authored these treasured Hungarian family recipes. So, whether you crave Chicken Paprikas or Almás Rétes, this authentic, beloved, cherished and Hungarian Heritage Recipe collection includes a vast array of national favourites, from appetizers through desserts". 

WHAT ARE YOU SAYING ABOUT HELEN'S HUNGARIAN HERITAGE RECIPES? 

http://www.helenshungarianheritagerecipes.com/

HUNGARIAN SAUSAGE - Magyar Kolbász

HUNGARIAN SAUSAGE-Magyar Kolbász

Article repost from 2009

Hungarian Kolbász - consists of pork and beef seasoned with traditional flavours of Hungary's cuisine - paprika, garlic, salt and pepper. The fresh sausage freezes well. Years ago then did not have large freezer, so sausage was smoked to keep. This sausage is heavy on garlic and paprika. The recipe that follows is for fresh sausage. Fresh Kolbász is roasted in the oven and served with fresh white bread, dill pickles or beets and a glass of red wine.

My father carried on the traditions from his family especially when he arrived in Canada. He used to make smoked sausage in the true old-fashioned Hungarian way. Some of the sausage would be prepared immediately and cooked fresh, while the rest would be smoked and dried like pepperoni to be used in all kinds of dishes with potatoes and sauerkraut: such as Rakott Krumpli, Kolbászos Paprikás Krumpli or Lecso.

(Although this recipe sounds like a LOT of meat, it only makes about 11 pairs of 2 lb links.  That's not a lot considering the number of recipes you can use it in.)

22 lbs coarse ground pork (butt or shoulder)
¼ cup black pepper
¼ cup salt
5 - 6 garlic cloves
2 cups water
1/3 cup sweet paprika
2 tbsp hot paprika (erös)

Crush garlic cloves with a flat knife and course salt on a wooden cutting board. Then, place all spices in a large bowl with meat. Mix everything together well. Keep the meat mix cool. Stuff into casings using meat grinder attachment. Let the sausages hang for a day in at least 20°F centigrade. Smoking is not necessary if you plan to eat Kolbász fresh or freeze it.

You can prepare Kolbász in a variety of ways. Here are just two.

Method 1: Take several fresh links and place in a heavy frying saucepan with a cover. Pour approximately 2” of water over the sausages, cover, and bring to boil. Then, turn down heat and simmer sausages until they take on color. Turn sausages over and add more water if evaporated. Be careful not to burn. When both sides are reddish-brown, leave the cover off and continue cooking slowly to reduce liquid. You will know that it is ready, as the colour is dark reddish brown and the aromas are heavenly.

Method 2: Place links into large shallow roasting pan. Pour 1 cup water in bottom. Bake at 400°F for 45 minutes until casings become toasty brown and split. Serve with rye or crusty white bread.

Note: Sausage casing are readily available at your grocer. They are usually sold in 1 lb plastic containers preserved in vinegar.
 
Enjoy
For more great recipes and stories - log onto http://www.dreammachine.biz/
and purchase Helen's Hungarian Heritage Recipes (cookbook)
 
Signing off -
The Hot Hungarian Chef

Hungarian Sweet Noodle Dishes

By Clara Margaret Czegeny COPYRIGHT PUBLISHED ON EZINE ARTICLES SEPT 2010

 

 

One thing for certain;  Hungarian cooking is rich, exciting, sometimes surprising and often irresistible. Hungarians love to eat quality food, often in very large quantities and they have always been resourceful cooks. Their favourite fare makes use of basic, fresh ingredients prepared in simple yet delightful ways. Nevertheless, these dishes can more than hold their own against the most subtle delicacies.

Hungarians love their endless varieties of noodles, pastries and cakes, some of which are considered a main course in their own right. Even average cooks can serve up a different dish for every day of a year, and they don't have much to worry about the following year, either. Some are sweet, others are savoury, but all Hungarian noodles and pastries are very tasty. Kneaded boiled noodles, usually softer than its Italian counterparts, and countless variations on the dumpling may be offered as a main course, and smaller portions make an ideal dessert or side dish.

Of all the desserts served in Hungary, this category of sweetened dumplings and noodles is the most foreign to the Westerner's palate. Yet, whenever I speak to friends who have any Austro-Hungarian background, they always ask about dumpling recipes. They share their individual stories about how their grandmother's served fruit-stuffed dumplings; usually served with ground walnuts, toasted bread crumbs, poppy seed or jams. Once tasted, never forgotten. You have been given fair warning; once you sample any one of these luscious treats, you will NOT be able to resist these classics.

Noodles With Poppy Seeds - Makos Metelt is broad egg noodles sprinkled with ground poppy seeds and sugar.

Noodles With Walnuts - Dios Metelt is broad egg noodles sprinkled with ground walnuts and sugar.

Noodles with Apricot Jam and Walnuts- Laska Teszta Dioval es Lekvaral is same as previous, except the added delight of sweet and tangy homemade Hungarian apricot jam mingles with the delightful flavours and carries it to another level.

Noodles with Apricot or Plum Jam - Lekvaros Metelt is broad egg noodles tossed with apricot or plum jams. When the jam melts a bit on the buttered noodles, the flavour is hard to describe.

Hungarian Noodle Pudding - Magyaros Sult Laska Teszta is a creation of egg noodles, sour cream, raisins, and nuts. Apricot jam joins the party and is baked in a silky smooth egg custard.

Noodle Squares Filled with Jam and Cottage Cheese - Lekvaros es Turos Derelye or Barat Ful. These play a close second to Italian Ravioli, but again, with the sweet cottage cheese component

Cottage Cheese Noodle Pudding - Stiriai Metelt is prepared with tender homemade egg noodles and cottage cheese in a soufflé batter, flavoured with vanilla and lemon zest. Other variations can include adding apples or peaches and or apricot jam.

Cottage Cheese Noodle Pudding - Varga Beles is a close relative of Stiriai Metelt; the brainchild of a brilliant restaurateur. It consists of long, narrow egg noodles mixed with butter, vanilla, raisins and cottage cheese baked between multiple layers of Phyllo pastry, cut into cubes, dusted with copious amounts of powdered sugar and served piping hot.

Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients and absolutely delightful.

Clara M. Czegeny is self-proclaimed Hot Hungarian Chef and Author of Helen's Hungarian Heritage Recipes Cookbook. For free Sweet Noodle Recipes and more on Hungarian Recipes, 
Visit Helen's Hungarian Heritage Recipes

Important Note:

No where in Hungarian Heritage do Hungarians refer to their noodles as pasta!
It's just NOT done! 

Just an added glimpse into our culture.

Fore more great recipes, stories, pictures and of course - the best Hungarian cookbook on the planet
visit
Helens Hungarian Cooking Secrets

Article Source: http://EzineArticles.com

TAKE TIME FOR TEN THINGS

TAKE TIME FOR TEN THINGS

 

1. Take time to work…
It is the price of success.
 

 2. Take time to think…
It is the source of power.
 

3. Take time to pray…
It is the secret of youth.
 

4. Take time to read…
It is the foundation of knowledge.
 

5. Take time to worship…
It is the highway of reverence and
washes the dust of earth from our
eyes.
 

6. Take time to help and enjoy friends…
It is the source of happiness.
 

7. Take time to love…
It is the one sacrament of life.
 

8. Take time to dream…
It hitches the soul to the stars.
 

9. Take time to laugh…
It is the singing that helps with life’s
loads.
 

10. Take time to plan…
It is the secret of being able to have
time to take time for the first nine
things.

HUNGARIAN MIXED PEPPER STEW WITH KOLBÁSZ and RICE

HUNGARIAN MIXED PEPPER STEW WITH KOLBÁSZ and RICE
Lecso Kolbászal

AS SEEN ON CTV's LIVE COOKING SEGMENT

WITH KYLE CHRISTIE AND NANCY RICHARDS
OCTOBER 15, 2009 12:00 PM

(The Hot Hungarians were invited back by popular demand)
 

chef Helen czegeny & Clara Czegeny - from
Helen's Hungarian Heritage Recipes TM

My mom’s Hungarian Heritage Recipes are all over this recipe. Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish.  Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille. This dish comes together in 6 -8 minutes. Any longer and it will be baby food. Please don't stir it more than you have to - don't break up the peppers!

VERY INTERESTING MYSTERY SOLVED:  "LESCO" is NOT the basis for anything except LESCO - don't let anyone tell you otherwise.  Some would have you believe that you can prepare Lesco and then you can prepare any Hungarian dish. Not True!
Hungarians are genius when it comes to preparing Gulyás (goulash) or Paprikás Dishes. And, each dish has it's own unique flavour combination - more paprika, sour cream, etc. LESCO", on its own is healthy, satisfying and bursting with flavour and goodness. The fresh red peppers and tomatoes give the dish it's vibrant lively colouring, NOT the red paprika!

1 -2 fresh tomatoes
3 Hungarian White peppers
½ tsp pepper
1 14 oz can stewed tomatoes (whole)
1 - 2 Hot Hungarian Banana Peppers
¼ tsp sweet paprika
¼ cup tomato paste
3 red peppers
⅛ tsp hot paprika or
1 tsp salt
1 green bell peppers
1 tsp Hot Chili Pepper Flakes
3 med onions (cut in 1/2 moons)
2 tbsp oil or bacon fat

METHOD:  Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.  If using fresh tomatoes:  cut tomatoes, skins on and stew along with peppers and onions. Cut onions into ½ moon slices. Place onions and peppers into large shallow pan (Dutch Oven or Wok) with oil/fat on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; about 6-8 minutes. Then, add all seasonings, stewed tomatoes and paste. Let simmer until all flavours are melded; about 4-6 minutes.  

Hint: You can use pepper flakes instead of fresh hot peppers. Also – you can use assorted variety of peppers – fresh local to give colour and texture.

Serving Suggestion:  Serve with fluffy white rice or fresh Hungarian white bread. You can jazz it up or play it  down.  However you use, it you will find it to be very complimentary with a lot of dishes.

RICE SIDE DISH
Rizsa

1 cup long grain rice (Jasmine)
1 tsp salt
1 1/3 cup water
1 tbsp butter/oil (combo)

METHOD:  In a medium saucepan, heat oil and sauté rice in oil/butter for a few minutes – stirring – until translucent. Add salt , water stirring to blend.  Bring to boil, cover and reduce heat to a lively simmer for 15-20 minutes.  When rice is done, remove from heat and use a fork to separate rice kernels into fluffy mounds before serving.  (Note: Jasmine rice is by far the most beautiful rice for side dishes to main dishes.) Perfect rice everytime!

HUNGARIAN SAUSAGE
Lecso Kolbászal

1 pair Hungarian Kolbász
1/2 cup water

Prepare Lecso previous recipe above, except add 1 pair diagonally sliced Hungarian Sausage - Kolbász into the pepper stew and let it stew together.

Hint:        If sausage is too dry – stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding to peppers. (Add both stewing liquid and sausage to the peppers).

Serving Suggestion: Serve with fresh Hungarian bread or alongside white rice.

For more "SECRETS OF HUNGARIAN COOKING" revealed by Chef Ilona Szabo, please visit our site and own this timeless cookery book.  70 Years of perfection in the making!

TANGY LEMON BARS

TANGY LEMON BARS

Shortbread Crust:

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup icing sugar

1 cup flour

1/8 tsp salt

Lemon Filling:

1 cup white sugar

2 large eggs

1/3 cup fresh lemon juice (2 large lemons)

1 tbsp grated lemon zest*

2 ttsp flour

Garnish:

Icing sugar

lemon zest. 

Preheat oven to 350oF and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8”x8” pan.

Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 - 20 minutes, or just until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling: In your electric mixer, or with a hand mixer,  beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 17-20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool. 

SERVING SUGGESTIONS: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.

Yield: 16 - 2 inch bars

TIP:  Always remove the zest first before halving and squeezing the lemon.  Use a fine strainer to remove the seeds and pulp from the juice.

For more of these great recipes - visit our website to own a copy of this unforgettable delightful

treasure of Hungarian family recipes and favourites.

http://www.helenshungarianrecipes.com/

Helen's Hungarian Heritage Recipes - Earns TOP 10 EASTERN EUROPEAN COOKBOOKS

Helen's Hungarian Heritage Recipes - Earns TOP 10 EASTERN EUROPEAN COOKBOOKS particularly from the Austro-Hungarian Empire. (October 25, 2010)

Pauline writes........Clara has taken her mother’s treasured Hungarian family recipes and stories, and written them down into a spiral bound, homey cookbook. Full of information about the ingredients, techniques and tools, this little cookbook will make you feel as though you are sitting at the table with family enjoying one of Helen’s meals.

Pauline writes to Clara personally...You are very welcome! I find I am consulting the cookbook often to clarify Pauline’s recipes and to get new ideas. Thank YOU! And congratulations on becoming a best seller in Canada. That’s wonderful.

Pauline goes on to further explain - below is my selection of the ten cookbooks that best represent the cooking of the former Austro-Hungarian Empire. Some old, some new  - they all have fresh and tasty recipes based on locally/home grown ingredients. For the most part, the style is simple, country cooking that reflects Pauline’ss heritage, from countries of the former Austro-Hungarian Empire, including Austria, Hungary, Slovakia, Czech Republic, Croatia and Serbia. & One book below; Food in History, provides a great overview of the origins of many of the ingredients and recipes. To read more – follow the link.

Pauline's Cookbooks - TOP TEN 

GÉRBEAUD SLICE - Zserbó Szelet

 

GÉRBEAUD SLICE

 Zserbó Szelet

The Gerbeaud Slice (Zserbo in Hungarian) is perhaps the best known pastry in Hungary and has a history of 125 years. Rich Hungarian cuisine can be experienced in restaurants and cafes throughout Hungary, but at "Café Gérbeaud", serving pastry, and confectionery and a diet-killing array of cakes and pastries in the old Pest part of Budapest. Refinement is the word at the Café.  This is the cafe where indulging one's sweet tooth is elevated to an art form. Here, one will find the finest range of pastries in the city. 

Desserts figured prominently as one of the first owners was a Swiss confectioner. Emile Gérbeaud invented the Hungarian speciality known as “Konyakos Meggy”, dark chocolate with a cognac-soaked sour cherry in the centre.  Gerbeaud is big and always busy, so  securing a quiet table in the vaulted section to the right of the central pasty counter is a treat.  The GÉRBEAUD, “Zserbó” is one of the signature desserts of Café Gérbeaud. It is baked for celebrations and special occasions such as birthdays and weddings.

Helen’s version has three layers of Linzer pastry, apricot jam, and ground walnut filling, with our special chocolate icing topping.

For the complete recipe, please consider purchasing our book by visiting our website.

Chapters - Kitchener, Ontario Taste & Sign

Chapters Taste & Sign 

"Helen's Hungarian Heritage Recipes" Cookbook

December 7, 2009

"Helen’s Hungarian Heritage Recipes" by Canada’s newest cookbook author, Clara M. Czegeny from Paris, Ontario, is a truly authentic collection of treasured Hungarian family recipes passed down through generations of the Szabo-Czegeny families. We SNAP'd Clara at a Taste & Sign event to promote the book at Chapters in Kitchener. 

Helen's Hungarian Heritage Recipes, is a collection of classic, cherished and treasured Hungarian family recipes handed down through the generations. You will never find a more unique, authentic cookbook.

Check out http://www.helenshungarianrecipes.com/

Helen's Hungarian Heritage Recipes TM

SNAP KITCHENER/WATERLOO Dec2009

Taste & Sign - Chapters - Burlington, Ontario, Canada

Taste & Sign - "Helen's Hungarian Heritage Recipes ™©2005"

Friday November 13th, 2009 

Author Clara M. Czegeny was at Chapters Burlington on Friday November 13th, 2009 to introduce her new cookbook Helen’s Hungarian Heritage Recipes and serve up some tasty samples. The book is a collection of treasured Hungarian family recipes that have been lovingly passed down through generations of the Szabo-Czegeny families.

The new book will take you on a culinary journey through Hungarian Cuisine that is boldly brushed with paprika and wet your appetite for this subtle and complex cuisine with a melding of Germanic, Slavic, Tartar, and Turkish influences.

  

Clara encourages everyone to "Put a Little Paprika in Your Life"

Liaison Culinary School Boot Camp, Hamilton, Ontario

Liaison Culinary School Boot Camp

In late October the students of the Liaison College Boot Camp were in for a special treat. Famous Chef Ilona Szabo (Helen Irene Czegeny) stopped in to teach the students how to make Chicken Paprikas. Helen is famous for her Hungarian recipes and is doing a book tour this month. Visit her website at www.helenshungarianrecipes.com for dates and schedules. The Liaison College Bootcamp is starting a new season on January 27th 2010 with a 13 week culinary educational experience that will have you coooking like a pro. Have a look at their website for more information at www.liaisonhamilton.com

Chef Helen and lovely daughter Clara, co-authored these treasured Hungarian family recipes just in time for Helen's 80-th Birthday celebrations in Jan 2006.

Rustic Plum Tarte - Hungarian Style

Hungarians, Croatians, Poles, just about every Eastern European country has its version of plum tarts. This easy rustic plum tart recipe starts with a flaky pie crust pastry dough, followed by a sugary cinnamon plum filling. It's really an open-face pie that exists in almost every culture. This was mom’s way of treating us to dessert in the late summer and early fall while she juggled a million other tasks, including washing and cooking for the hired hands on the farm.  What could be more lovely and delicious?

Crust

1 and ¼ cups flour

2 tbsp sugar

¼ tsp salt

1 1/2 sticks sweet butter

Filling

½ cup sugar

3 tbsp all purpose flour

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg (optional)

1 lb of plums (about 20 Italian Prune Plums)

2 tbsp butter, chilled and cubed

Egg Wash

1 egg, beaten

1/4 cup milk

Preparation: In a medium bowl stir together the flour, sugar and salt until combined. Using your fingers work quickly (to ensure the butter stays as cold as possible) and cut the butter into the dry ingredients until the mixture resembles a coarse meal. Add in 2 tbsp of cold water, slowly, just enough for the dough to hold together without becoming too wet. Mold into a ball then flatten into a 6 inch disc. Wrap in plastic wrap and chill for at least 1 hour. Otherwise freeze for later baking, but not more than 24 hours.

Preheat oven to 425oF. Remove dough from fridge, let come to room temperature - about 10 minutes.  Roll out dough onto a floured surface, making it 11"around. Place dough gently on a pizza pan or a cookie sheet.

Plum Filling: Clean and cut plums in quarter slices each, discarding stone. In a small bowl whisk together sugar, flour, cinnamon, nutmeg and ginger. Toss cut plums into mixture to coat.  Arrange plums in concentric circles on dough or for a more rustic look – just pour plums onto the dough leaving a 4” border.  Dot with cold butter.  Gently fold the dough border inwards towards the plum filling overlapping on each turn.  There should be a 4” hole exposing the plum filling in the middle, this is what makes it so great – it’s a pie, but it’s not a pie. Finally, brush with egg/milk wash and sprinkle with ¼ cup sugar.  This will give it a shiny sugary sheen. Bake for 10 minutes, then reduce heat to 350oF and bake until mixture begins to bubble around edge, about 30 minutes. If crust begins to brown to quickly cover with strips of foil. Cool on rack and enjoy!

For more of these rustic Hungarian dishes, log onto http://www.dreammachine.biz/ and thumb through

Helen's Hungarian Heritage Recipes Cookbook.Now available in e-book version and Large Print Edition!

Enjoy

Clara

(AKA Hot Hungarian Chef)

HUNGARIAN GOLDEN DUMPLING COFFEE CAKE Arany Galuska

HUNGARIAN GOLDEN DUMPLING COFFEE CAKE
Arany Galuska 







A traditional Hungarian dessert. This is very simple but good eating. This recipe consists of many sugary balls of coffee cake dough drenched first in melted butter, then dipped in a sugary walnut and cinnamon coating creating a crunchy texture with melt in your mouth sweetness. Usually baked in a tube pan. When you take the sweet bread out of the oven, you just tear away at the sugary dough pieces (literally). It’s amazing!

2 pkgs active dry yeast
½ cup water, lukewarm
½ cup shortening
½ cup sugar
1½ tsp salt
4 -5 cups sifted flour
½ cups milk, scalded
2 eggs, well beaten

This is not a quick recipe, but it’s well worth the effort. Proof yeast using sugar and water. Set aside. Place shortening, sugar and salt into a large bowl. Immediately pour the scalded milk over ingredients in bowl. When mixture is lukewarm, mix in 1 cup of the sifted flour, beating until dough is smooth. Stir the softened yeast and add to dough, mixing well. Add about 2 cups (or approximately ½) of the remaining flour and beat until very smooth. Beat in eggs, and then beat in enough of remaining flour to make a soft dough. Turn dough onto a lightly floured surface and let it rest 5-10 minutes.

Form dough into a large ball and put into a greased bowl. Cover bowl with towel and rest in warm place until dough is doubled. Punch dough down with fist. Cover and let dough rise again until doubled. Lightly grease the bottom of the tube pan.

Crumble Nut Filling1 cup sugar
½ chopped walnuts
1½ tsp cinnamon
½ cup butter, melted
½ cup raisins

Mix sugar, walnuts and cinnamon together in a shallow dish and set aside. Place into another shallow dish the butter and raisins and set aside.

Scoop out dough with ice cream scooper. Dip balls first into butter then roll lightly in sugar mixture. Arrange 1 layer of balls in a tube pan so that they do not touch each other. Sprinkle about one-third of the raisins and slightly press them down. Continue in this manner until all dough and raisins are used. Sprinkle any remaining sugar mixture or butter over top layer of dough. Cover pan with waxed paper and towel and let dough rise again 30-45 minutes.

Bake at 375°F for 35-40 minutes or until golden brown. Run spatula around sides of tube pan. Invert onto plate. Serve immediately while still warm. Break apart chunks of the cake and pull apart with two forks.

You haven't lived until you have tried this delightful dessert.

Enjoy
HOT HUNGARIAN CHEF

for more of these amazing delicious recipes - click on http://www.helenshungarianrecipes.com/

=============================================================================
Sister's congratulatory cookbook note says..."Clara and my mother Helen co-authored these amazing treasured Hungarian family recipes"

So, whether you crave Chicken Paprikas or Almas Retes, this authentic, beloved, cherished and Hungarian Heritage Recipe collection includes a vast array of national favourites, from appetizers through desserts. Learn about, create, and taste the flavours and culinary traditions of Hungary - from Cabbage Rolls to Poppy seed and Walnut Rolls and the famous regal Dobos Torte. It must have been an amazing task - God bless you both! Great Job! 

 

Visit our website.

http://www.helenshungarianheritagerecipes.com/

CABBAGE ROLLS - Töltöt Káposzta

CABBAGE ROLLS - Töltöt Káposzta

Stuffed Cabbage Rolls are a Classic Hungarian dish that almost everyone world-wide recognizes. No wedding celebration would be complete without large pots of these tightly rolled bundles of meat and rice held by soft wrappers of cabbage. The rolls lay in a bed of silky sauerkraut with hints of smoky bacon. Cabbage and sauerkraut combine to make a mellow dish. Once you sample this dish, you are hooked! When we were growing up, we preferred the Cabbage Rolls in tomato sauce – that way we were able to smother the bread with sour cream and dip it into the juice and cabbage pieces. My dad preferred a more smoky bacon flavour without the tomato. In order to please everyone, mom prepared it both ways. On one occasion, she came up with a brilliant compromise; she combined both ingredients. It was partially tomato flavour, and partially smoked bacon and sauerkraut. We all loved it and she has made it in this way since then.

Ingredients:

¾ lb each of ground pork, beef & veal
1 cup long grain rice*
1 head green cabbage
1 large onion
1½ tsp salt
1 tsp pepper
2 cloves garlic
2 tsp sweet paprika
⅛ tsp hot Paprika
28 oz Sauerkraut
28 oz tomato juice
2 cups water

Roux (Rántás)
2 tbsp flour
2 tbsp bacon fat
½ pt sour cream, garnish

Stuffing/Filling: Grate and sauté onion slightly in a little bacon grease – cool. In a large mixing bowl, combine the following: onions, meat and rice and seasonings. Cabbage Leaves: In a large 6 qt boiling pot of water, place cored cabbage. Pierce centre with a long roasting fork and hold immersed in boiling water. As cabbage steams, the outer leaves start to peel away. Encourage peeling using a large wooden spoon, pushing each leaf down into the boiling water and keep peeling leaves until all are pulled away from the core. When complete, remove all leaves carefully into colander and drain. Then, place all leaves on cutting board. Sort leaves by placing all equal sized leaves together. Trim off thick, middle vein with a sharp paring knife being careful not to tear the cabbage leaf. Larger leaves cut into 2 for smaller rolls. Also, smaller leaves are cut in large juliennes to line the pot.

Rolling: Take 1 leaf at a time, and place 2 tbsp seasoned meat/rice mixture in centre. Roll lengthwise ½ ways and then fold left leafy side over middle. Continue rolling and then tuck right leafy loose end inside with fingers.

Pot Assembly: Start by placing cabbage pieces in bottom of large pan along with 1/3 of the sauerkraut and bits of thickbacon including rind. Add smoked rib or pork hock and/or bacon rinds to the bottom of the cooking pot as well before cabbage rolls. Smokey favours will come up through the pot. Continue in this fashion until all leaves are rolled and placed into the pot. Cover with more cabbage pieces and sauerkraut if desired. Add tomato juice and water to cover. Simmer about 1½ hours on medium heat. Test 1 roll. Remove from heat.

Roux- Rántás: Melt fat and add flour and paprika. Add water and stir until smooth consistency. Add roux back into cabbage pot. You may have to pour off some of the liquid into a small saucepan and cream the thickener from there. Do not stir rolls; just shake the pot so that the sauce penetrates in between the rolls. Serve with fresh bread and generous servings of sour cream. Yield - 24-28 cabbage rolls. Larger cabbage leaves can be cut into ½ to create more uniform sized cabbage rolls.

Soured Cabbage Version: Instead of fresh cabbage you can use soured cabbage (sold fresh out of the barrel at some delis or sealed in a plastic bag. Leaves are more pliable, but you need to rinse thoroughly – it may be quite tangy for most palates. Also – omit 28 oz sauerkraut – you can cut up left over cabbage pieces to place in pot bottom. Less fuss and more flavour in my opinon.Note: Delicious the next day as flavours meld. Freezes well for 3-6 months. *Mom claims that red cabbage is never used for cabbage rolls, otherwise – both are fair game in most dishes.

For more amazing great authentic Hungarian Cabbage recipes - please visit our
website at http://www.helenshungarianrecipes.com/ (Free Recipes)

Enjoy
Hot Hungarian Chef
AKA Clara


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Clara's Sister Anne Lindsay congratulatory cookbook note says..."Clara and my mother Helen co-authored these amazing treasured Hungarian family recipes.

So, whether you crave Chicken Paprikas or Almas Retes, this authentic, beloved, cherished and Hungarian Heritage Recipe collection includes a vast array of national favourites, from appetizers through desserts. Learn about, create, and taste the flavours and culinary traditions of Hungary - from Cabbage Rolls to Poppy seed and Walnut Rolls and the famous regal Dobos Torte. It must have been an amazing task - God bless you both! Great Job!

KUGLOF - IS IT TRULY HUNGARIAN?

KUGLOF - IS IT TRULY HUNGARIAN?

Gugelhupf or Kugelhupf From Wikipedia, the free encyclopedia German cake called "Gugelhupf" Czech version called "Bábovka" with cocoa filling. A Gugelhupf or Kugelhupf is a southern German, Austrian, Swiss and Alsatian term for a type of cake. In the Czech Republic it is called bábovka, in Poland it is called babka, in Croatia, Slovenia, Hungary, Bosnia-Herzegovina and Serbia, it is called kuglof. It has the general shape of a torus, like a donut. As with the Jewish dish kugel, the name 'gugelhupf' is related to the Middle High German word Kugel meaning "ball" or "globe".

A common Gugelhupf consists of a soft yeast dough and contains raisins, almonds and Kirschwasser cherry brandy. Some also contain candied fruits and nuts. It is baked in a special circular pan, originally made of enamelled pottery, now also used for making Bundt cakes. It is usually eaten for breakfast or a coffee break.

It was the sweet chosen to represent Austria in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.

One of the lovely ladies who purchased our cookbook wondered if there were kuglof recipes in our book. 

Although we have a few coffee cake recipes, we tried to only classic hungarian favourites. We have the Aranygaluska (which translated means Golden Dumplings - they are not dumplings, but because the yeast sweet dough is torn into sections into the buttered pan - hence the name Galuksa)

I had to re-route her to Kuglof Heaven. http://kuglof.lap.hu/

There's probably 500 or more recipes of every kind of Kuglof on the planet. And oddly enough - the website is from Hungary.

Enjoy

Clara (Hot Hungarian Chef)

Visit our website for more recipes and information about Clara & Helen Czegeny

Helen's Hungarian Heritage Recipes TM

Clara's Sister Anne Lindsay writes in the book's congratulations.... "Clara and my dear mother Helen co-authored these treasured Hungarian family recipes. It must have been an amazing task - God bless you both! Great Job!"

You will thoroughly enjoy this Rhapsody of recipes as you walk through the culture and savour the flavours of Hungary! 

PS
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Clara and her mother Helen, co-authored these amazing treasured Hungarian family recipes.
So, whether you crave Chicken Paprikas or Almas Retes, this authentic, beloved, cherished and Hungarian Heritage Recipe collection includes a vast array of national favourites, from appetizers through desserts. Learn about, create, and taste the flavours and culinary traditions of Hungary - from Cabbage Rolls to Poppy seed and Walnut Rolls and the famous regal Dobos Torte. It must have been an amazing task - God bless you both! Great Job!