HUNGARIAN WALNUT & POPPYSEED ROLLS

Diós és Mákos Kalács (Beigli)

This is a Christmas and Easter tradition in most Hungarian households including ours. These are the famed rich marbled Walnut and Poppy Seed Rolls.  Whether they are made of pastry or simple sweet dough, whether the filling is rich or modest, it is always the pride of the Hungarian hostess. And THIS recipe works every time – fool-proof – never fails! 

Yeast Proofing
2-3 pkgs yeast
½ cup milk, lukewarm
1 tsp sugar

Sweet Dough
8 cups flour
3 sticks sweet butter
½ cup sugar
6 egg yolks
1 cup sour cream
1 cup oil
1½ cups milk (as req)
1 egg white (for brushing)

Dissolve yeast in warm milk and sugar.  Set aside to proof.  Cut butter into flour with 2 forks or pastry blender. Add sugar, egg yolks, sour cream and yeast and work them well into a soft dough. As you are kneading the dough, drizzle in a little oil and blend it in. You might not need the whole cup, but the texture will be noticeably softer and more like croissant bread dough as it pulls away in wisps.  Once fully incorporated, wipe dough with remaining oil, cover with linen cloth and set in a warm place to rise for about 2 hours. After dough doubles in size, separate into 4 discs. This dough is now ready to roll out and fill.

Fillings:  Prepare Walnut and Poppy Seed Filling (see below).  This recipe makes 2 rolls of each so you need to double the fillings recipes. Prepare fillings and set aside ½ of each for each roll.

WALNUT FILLING
Diós Töltelék

This recipe for Walnut Filling is suitable for Kiflis, layered squares, and Beigli. 

2 cups walnuts, ground
2 egg whites, beaten
½ cup raisins (sultana)
½ cup sugar
1 lemon rind, grated
Pinch Salt

Beat egg whites until stiff. Fold in sugar. Fold in ground walnuts and lemon rind into egg white mixture. Spoon onto sweet dough or crépe or Kifli.

POPPY SEED FILLING
Mákos Töltelék

This recipe for Poppy Seed Filling is suitable for Kiflis, layered squares, and Beigli.  If you cannot find raw seeds, you can purchase canned poppy seed filling.

2 cups poppy seeds, ground
3 egg whites, beaten
½ cup raisins, sultana
1 tsp vanilla
1 cup  sugar
1 lemon rind, grated
Pinch Salt

Beat egg whites until stiff. Fold in sugar. Fold in poppy seeds and lemon rind into egg whites. Spoon onto sweet dough or crépe or Kifli.
Gently roll out each disc into a 12”x12” rectangle. Spoon on filling by dotting generously over entire surface. Use a rubber spatula to spread filling evenly. Roll up dough like a jelly roll and seal in ends so filling doesn't spill out. Place gently on parchment lined baking sheet. Cover with linen and let it rise again in a warm place until it doubles in size - about 1 hour. Brush with beaten egg white.

Bake in 350°F oven for 35 minutes.  Should be a light golden brown with a shiny crust. Let cool completely and cut into generous slices with a serrated knife and place them in concentric circles on a platter and dust with icing sugar. 

Storage: Wrap in plastic bread bags and store in a cool place until use. Will keep 2 weeks in refrigerator. Freezes very well – double wrap in plastic – will keep for 2 months.

For these and more time-honoured traditional Hungarian recipes - please visit.

http://www.helenshungarianrecipes.com/ 

Hot Hungarian Chef Clara

HUNGARIAN CABBAGE ROLLS.wmv

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Hungarian Cabbage Rolls - Töltöt Káposzta

HUNGARIAN 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. The cabbage and sauerkraut combine to a most delicious and mellow dish. Once you sample this dish, you are hooked!


Growing up, we all loved Cabbage Rolls in tomato sauce, prepared just like Stuffed Hungarian Peppers. We were able to smother the bread with sour cream and mop up the juices and cabbage pieces. My dad preferred a more smokey bacon flavour. In order to please everyone, mom prepared it both ways. On one occasion, she came up with a brilliant compromise; she combined both sets of ingredients - partially tomato juice and partially smoked bacon and sauerkraut. We loved it and she continued to prepare it this way since that time.

INGREDIENTS

½ lb each of ground pork, beef & veal
1 cup long grain rice
*(Uncle Ben’s Converted Rice)
1 med–lrg head green cabbage
1 large onion
2 tsp salt
1 tsp black pepper
2-3 cloves garlic
2 tsp sweet paprika
½ tsp hot paprika
1 - 28 oz jar Sauerkraut
1 - 28 oz can tomato juice
2 cups water (more if req)

Roux
2 tbsp flour
1 tsp sweet paprika
2 tbsp bacon fat
Smokey Version
½ lb piece smoked pork rib, bacon, pork hock or ham bone

Garnish
1 pt sour cream
1 loaf Hungarian Crusty White Bread

INSTRUCTIONS:

Stuffing/Filling: Grate and sauté onion slightly in a small amount of bacon fat. Add paprika, stir and allow flavours to bloom. Set aside to cool. In a large bowl, combine; onions, meat and rice and seasonings. Taste and adjust seasoning. *(Uncle Ben’s Converted Rice stays whole and just aldente -lovely. Soak in 1 cup luke-warm water and rinse, no need to cook.)

Cabbage Leaves: Core centre of cabbage in a cone shape down and into the cabbage so leaves will pull away easily.

Place in a large 6 qt boiling pot of water. Pierce centre of cabbage head with a long roasting fork and hold immersed in boiling water. As cabbage blanches, the outer leaves will start to peel away. Encourage peeling using a large wooden spoon, pushing each leaf down into the boiling water.

Keep peeling leaves until all are pulled away from the core. When complete, remove all leaves carefully into colander and drain with cold water to stop the cooking process.

Then, place all leaves on a 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 can be cut into 2, right down the centre, cutting away the thick vein to create 2 smaller leaves. The smallest leaves are not used in rolling, but cut into julienne strips to line the pot.

Rolling Technique: Take 1 leaf at a time and place on a cutting board or in your left hand. (ruffled edge away from you) Place an ice-cream scoop or 2 tbsp seasoned meat/rice mixture on the centre. Roll lengthwise starting at the cored flat end ½ way and then fold left leafy side over middle (like a Burrito). Continue rolling and then when completely rolled, tuck right leafy loose end inside with index finger. (Not too much pressure, or you will tear the cabbage and then the stuffing will leak and protrude out during cooking.)

Pot Assembly: If using Smokey Version, place Pork Hock or rib on bottom of pot now. Then, start by placing reserved cabbage strips at the bottom of large pot along with 1/3 of the sauerkraut and the pieces of thick bacon including rind. Start placing Cabbage Rolls snugly in concentric circles layering the sauerkraut in between each layer. The smokey flavours will filter all the way 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. Pour over the tomato juice and enough water to cover. Simmer about 1 hour on medium heat. Test 1 roll – go ahead – you know you want to! If meat is cooked and rice is al dente, then remove from heat. If not, cook for another 15-30 minutes at the most.

Roux- Rantas: Heat bacon fat and add flour and paprika. Sauté slightly then, add water and stir until you get a smooth consistency. You may have to pour off some of the liquid into a small saucepan and cream the thickener from there. Add roux back into cabbage pot. Do not stir rolls; just shake the pot so that the sauce penetrates in between the rolls. Remove from heat. Let rest for 15 minutes, then transfer to a large serving dish.

Serving Suggestions: Serve with fresh Hungarian bread and generous servings of sour cream.

Yield - 24-28 cabbage rolls.

Note: Delicious the next day as flavours meld. Freezes well for 3-6 months. Mom says that red cabbage is never used for cabbage rolls, otherwise – both are fair game in most other stir-fry type dishes.


Soured Cabbage Version: Try soured cabbage (sold fresh out of the barrel at delis or sealed in a plastic bag at the grocer). Leaves are more pliable, but you should rinse thoroughly before using and taste-test as it may be quite tangy for some palates. Also, omit the 28 oz sauerkraut from the recipe - you can cut up left over cabbage leaves to line the pot. This is a bit more pricey, but faster and very delicious!

To view the picturesque version of this procedure - follow the link below. (Photos and Demo by Evangeline Mackell of Design in Bloom) DESIGN IN BLOOM

CABBAGE ROLLS YouTube Video

For More Amazing Truly Authentic Hungarian Heritage recipes -visit our website. Helen' s Hungarian Heritage Recipes

Come back again soon for an update on what the Hot Hungarians are up to!
Clara

CLASSIC RICH DARK CHOCOLATE PUDDING

Easy as Pudding! A smooth and satisfying rich dark chocolate pudding with 5 easy variations. Or come up with more of your own! This will be a favourite stand-by for sure! You won’t find this in Gourmet or Bon Appetite! This recipe is so full-proof, your 6 year old could make it!

Plus 5 Fabulous Luscious Variations on a Theme!

Easy as Pudding! A smooth and satisfying rich dark chocolate pudding with 5 easy variations. Or come up with more of your own! This will be a favourite stand-by for sure! You won’t find this in Gourmet or Bon Appetite! This recipe is so full-proof, your 6 year old can make it! It gets a 5 ***** Rating!

Dark Chocolate Pudding

2 cups milk (any kind)

½ cup brown or white sugar

1 tbsp dark cocoa

1½ tbsp unsalted butter, cut into bits

8 oz. 70% dark chocolate

1 tsp vanilla extract (pure)

¼ tsp salt

2 oz dark chocolate shavings

2 oz arrowroot powder or 2 tbsp cornstarch

DARK CHOCOLATE PUDDING: Pour 1½ cups milk into a medium saucepan and add sugar, cocoa, chocolate, vanilla and salt. Bring to a simmer and whisk until chocolate has melted and it's smooth. Meanwhile whisk the cornstarch into the remaining milk until it has dissolved. Slowly pour the cornstarch mixture into the chocolate mixture whisking well. Continue cooking over low heat, stirring constantly until the pudding has thickened. Take off heat and whisk in butter cubes until it becomes shiny. Then, pour into your choice of tall parfait glasses, ramekins or small bowls and refrigerate until set, about an hour. Serve plain or with vanilla ice cream or whipped cream or switch up with any of the variations below.

HINT – Use cornstarch or arrowroot, but there is a slight variance in the smooth glossy texture and sheen that comes with using arrowroot powder.

Serves 4! (Who are we kidding -it's only for 1!)

VARIATION # 1 WHITE CHOCOLATE CREAM (layered or topping)

1 cup 35% whipping cream

½ tsp vanilla extract

4 oz. white chocolate

Heat cream and white chocolate together in a small saucepan, just until chocolate has melted. Whisk smooth. Pour into a medium bowl and place in refrigerator until well chilled. Once cooled whip into soft peaks and dollop onto chocolate pudding and garnish with chocolate shavings. Your can layer the dark and white chocolate as shown in the photograph.

VARIATION # 2 - COCOANUT CHOCOLATE PUDDING - Use 1  14 oz Cocoanut milk + 2 oz of water instead of recipe. Toast 1/4 cup of cocaoanut flakes in a dry skillet and let cool. Garnish with flakes.

VARIATION # 3 - ALMOND CHOCOLATE PUDDING – Replace milk with  2 cups unsweetened almond milk and almond extract instead of vanilla. Top with toasted slivered almonds previously toasted in a dry skillet.

VARIATION # 4 MEXICAN CHOCOLATE PUDDING – Replace dark chocolate with Mexican Chocolate (it can be used in traditional Mexican dishes like mole and it can be used in baking for an unusual flavour) Alternately, replace vanilla extract with 1/2 tsp cinnamon or cayenne. Kick it up yet another notch by adding 1 shot of Kahlúa, Mexican coffee-flavored liqueur.

VARIATION # 5 - SPIKED CHOCOLATE PUDDING -Replace vanilla extract with Chocolate liquor or Tia Maria (Jamaican coffee liqueur) or Kahlúa (Mexican coffee-flavored liqueur)

For more simple and delicious recipes for FREE! – visit http://www.helenshungarianrecipes.com/

Hot Hungarian Chef

Put a little Paprika in your Life!

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BLACK FOREST CAKE - Fekete Érdö Torta

BLACK FOREST CAKE

Fekete Érdö Torta

The Black Forest is famed for its smoked hams, for bacon, and for partridges cooking in white wine, served with wine-steeped sauerkraut.  The succulent plums that ripen in orderly orchards are made into smooth brandies and compotes simmered in their own juices. 

But the crowning culinary achievement of the region is the Schwarzwaelder Kirshtorte. The literal translation is Black Forest Kirsch Torte.   In many villages, the famed Black Forest Cake was originally made with pumpernickel crumbs and fresh sour cherries. It is a decadent multi-layered dark chocolate cake, drizzled with the luscious Kirsch liqueur, filled with tangy cherries and slathered with mounds of sweet whipping cream. What makes a Black Forest Cake special is the sour cherry liqueur called Kirsch. We include it in our recipe. It is a traditional Oktoberfest Dessert.

Cake Batter

6 eggs, separated

¾ tsp cream of tartar

1½ cups sugar, divided

1½ cups flour

1 tsp baking powder

¼ cup orange juice

1 tbsp orange peel, grated

1 tsp vanilla extract OR

1 tsp rum extract or Rum

½ tsp salt

1/3 cup dark cocoa or

4 oz chocolate squares, semi-sweet

Preheat oven to 350°F. Grease and flour 2 round cake pans (4 layers) or 3 cake pans (6 layers). Add cream of tartar to egg whites and beat at high speed until foamy.  Gradually add ¾ cup sugar and continue to beat until stiff peaks form.  Beat remainder of sugar with egg yolks. 

Dry Ingredients – Sift flour and baking powder, then add to egg yolk mixture alternately with liquid, orange peel and vanilla extract.  Mix until well-blended, about 1 minute.  Batter will seem a bit stiff. Not to worry.  Fold in egg whites gently so as not to deflate.  Spoon batter into layer cake pans and bake at 350°F for 20-25 minutes or until toothpick comes out clean.  Let cakes cool in the pans, and then turn out and slice to make desired number of layers.

Cherry Filling

1- 28 oz jar sour cherries

3½ cups icing sugar

2 tbsp cornstarch

1 tsp almond extract

1 stick sweet butter

½ cup cherry liqueur

2 tsp strong coffee

Combine reserved juice, cherries, granulated sugar and cornstarch in saucepan.  Cook and stir over low heat until thickened.  Remove from heat; add almond extract, strong coffee and liqueur. Set aside to cool.

Butter Cream Filling

½ cup sweet butter

3½ cups icing sugar

Blend softened butter and icing sugar until creamy. Set aside. 

Whipped Topping

2 cups whipping cream

1/3 cup icing sugar

1 tsp vanilla extract

Chill medium bowl and beat cold whipping cream, icing sugar and vanilla extract with electric mixer set at high speed - until stiff peaks form.  Reserve ¼ of whipped cream for decorative piping. Keep cool until needed.

Kirsch Syrup

¼ cup sugar

¼ cup water

2 oz Kirsch liqueur

Kirsch Syrup: Make simple syrup by bringing sugar and water to a boil, ensuring all sugar is dissolved.  Cool completely, add Kirsch Liqueur.  Cut cake into layers – drizzle or brush each layer of cake with syrup.

Shaved Chocolate Curls: by using a potato peeler – Place the 8 oz semi-sweet chocolate bar into the freezer to cool.  Take the cooled chocolate slab and peel curls onto a platter.

Cake Assembly:  On a large fancy pedastalled cake plate, take small sheets of waxed paper and place in a circle. Place a layer of cake onto waxed sheets.    Sprinkle each layer of chocolate sponge cake with cherry liqueur. Spread each cake layer with butter cream and then spoon on cherries, pressing into this filling.   Place another cake layer on top and repeat.  Continue in this manner until all cream and cherries are used.  Finally, slather whipped cream on top and sides of cake.  Decorate with few cherries and chocolate shavings or curls on top and sides.

Decorating Variations

Step #1: Pipe remainder of whipped cream along top and bottom edges of cake with star tip.

Step #2: Spoon remaining cherry filling over top of cake. 

Step #3: Keep top smooth with whipping cream and decorate with maraschino cherries (stems on) and chocolate curls. Now, get your cup of tea or coffee, and Guten Appetit!

Helen’s Secret:  To form stiff peaks quickly with whipping cream, chill the mixing bowl and the beaters before beating the cream.  Also, to ensure whipping cream stays stiff, use Dr. Oetker’s Whip-It Stabilizer Whipping Cream. For best results, make cake layers 1 day a head and refrigerate. (Or if you just can't wait - at least chill it for 1 hour)  PS - You don't need a piping bag or a cake decorating degree.  Just be free and slather on the rich whipped cream.

For more amazing recipes - visit http://www.helenshungarianrecipes.com/ 

Cheers

Clara Czegeny AKA Hot Hungarian Chef

Csöröge ( forgács ) fánk - ANGELS' WINGS - CRISPY DONUTS

A HUNGARIAN EASTER TRADITION

ANGELS’ WINGS FRIED COOKIES
Hungarian Csöröge (Angels' Wings) are those wonderful light as air, crispy, fried dough cookies traditionally prepared for Weddings. Beautifully piled high in pyramid style on cut crystal platters, they are lovely to behold and even most delightful to indulge.  A popular dessert for Sunday dinner and served with coffee after a meal of Beef Gulyas or Chicken Paprikas. It tends to leave powdery traces of sugar on your upper lip, your chin and your nose. The secret is now out!

Angel wings are traditional in several other European cuisines and have been incorporated into other regional cuisines (such as the United States) by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent – not to be confused with "Fat Tuesday" (Mardi Gras), the day before Ash Wednesday. There is a tradition in some countries for husbands to give them to their wives on Friday the 13th in order to avoid bad luck.

Forgács Fánk or Csöröge

Ingredients:
10 large egg yolks
4-5 cups sifted flour
1 tbsp baking powder
3 tbsp sugar
¼ tsp salt
1 oz cognac brandy (or rum)

Directions: In a large mixing bowl, cream egg yolks until thick and lemon coloured. Add all ingredients except flour and beat a little more until well blended. Add flour gradually; beat to a smooth batter then as you add rest of the flour you begin to knead with your hands until dough is smooth as silk, soft and very elastic. Add more flour as needed.

Separate dough into balls and let rest on your noodle board (covered with a bowl). Roll out very thin on a slightly floured pastry board. Cut with zigzag pizza wheel into one inch wide diagonal strips. Take one long strip at a time, cut a slit and take one corner and loop it through the slip to form a flying angel. (See diagram below).

When the oil is hot, place about 10 pieces of dough into the deep fryer or pan at a time. Turn Csöröge after ½-1 minute and fry on other side until light golden (about 1/2 min). Remove onto tray lined with paper towel. Sprinkle with powdered sugar just before serving.

ANGELS’ WINGS FRIED COOKIES
(Smaller recipe)
Forgács Fánk or Csöröge

Here’s another variation on the theme. This one has sour cream in it. Try them both.

Ingredients:

1 cup sour cream
4 large egg yolks
1 tbsp sugar
¼ tsp salt

2¼ cups flour
1 oz cognac brandy (or rum)
½ tsp baking powder
¼ cup icing sugar (for dusting)
1 pkg vanilla sugar
Oil/shortening (for frying)

Directions: Combine all ingredients in a bowl. Form into a soft dough. Roll out and cut as directed in previous recipe (See Diagram- above). Fry quickly in hot Crisco shortening until light brown. Dust with vanilla icing sugar.

Chef’s Hint: All donut recipes should contain 1 shot of rum - it gives it a pleasant taste and during frying - the dough will absorb less oil. (I would suggest 1 shot for the cook - this will give her a bit of courage for the task!)

For more of these amazing recipes - visit http://www.helenshungarianrecipes.com/
 
Blessings
 
Clara Czegeny
Dream Machine Publications
Paris, Ontario, Canada
The "Hot Hungarian Chef"