Hungarian Non Plus Ultra Cookie Recipe- European Blog

Hungarian Non Plus Ultra Cookie Recipe.

Just in time for Easter

Celebrations.

Czegeny Style...

This recipe for Hungarian non plus ultra cookies is adapted from Clara Czegeny's "Helen's Hungarian Heritage Recipes". Non plus ultra literally means "none better" in French. There are many versions of this cookie from the glory days of the Austro-Hungarian empire. It's considered an apro tea sűtemény or "tiny tea cake" and usually involves two meringue-topped cookies sandwiched together with apricot lekvar or black currant jam. Czegeny's variation features chopped almonds and crushed sugar cubes. I use coarse sugar instead.

Here's a larger photo of Hungarian Non Plus Ultra Cookies.

Prep Time: 30 minutes

Cook Time: 20 minutes

Dough must be refrigerated: 30 minutes

Total Time: 1 hour, 20 minutes

Yield: 48 Non Plus Ultra Cookies

Ingredients:

• 1 pound (4 sticks) room-temperature butter
• 1 cup sugar
• 1 extra-large egg, separated
• 4 cups all-purpose flour
• 1/2 cup coarsely chopped almonds
• Coarse sugar
• Apricot lekvar or black currant jam

Preparation:

1. Cream butter and sugar until light and fluffy. Mix in egg yolk. Add flour one cup at a time, mixing until thoroughly incorporated. Wrap dough in plastic and refrigerate for 30 minutes.
   
   
2. Place rack in center of oven and heat to 350 degrees. Remove dough from refrigerator. Roll to 1/8-inch thickness between two pieces of parchment paper. Working quickly so dough doesn't get too soft, use a round or scalloped 2-inch cutter for cookies. Cut an equal number of plain cookies and ones with the centers removed (as for linzer cookies). Remove scraps, form into a ball, wrap in plastic and refrigerate. Grab the parchment paper containing the cut cookies by opposite corners, and transfer to a baking sheet.
   
   
3. Brush tops of cookies with centers cut out with beaten egg white. Sprinkle with almonds and coarse sugar. Bake 15 minutes or until lightly golden on the bottom. Remove from oven and cool slightly. While cookies are still slightly warm, sandwich them together with a thin layer of lekvar or jam. Repeat with remaining dough. Store in an airtight container or freeze.

 Linked from Barbara Rolek's Easteuropeanfood.about.com

 As seen on FINE COOKING ONLINE 

 

 

HUNGARIAN EASTER TRADITION - ANGELS’ WINGS FRIED COOKIES!

FROM OUR TRUE HUNGARIAN HERITAGE

~~~~~'

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 our lovely website Helen's Hungarian Heritage Recipes

 

Blessings

 

Clara Margaret Czegeny

Dream Machine Publications

Paris, Ontario, Canada

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

PS No where in Hungarian Heritage do Hungarians refer to their

Noodles as pasta.

Just an added glimpse into our culture.

Article Source: http://EzineArticles.com

TRAVEL RADIO - SOUTH AFRICA "HOT HUNGARIAN INTERVIEW" AIR TIMES

TRAVEL RADIO - SOUTH AFRICA "HOT HUNGARIAN INTERVIEW" AIR TIMES

http://www.travelradio.co.za/

TORONTO GMT
Feb-05 Sun 1:00 PM, Feb-06 Mon 5:00 PM, Feb-07 Tues 11:00 PM, Feb-09 Thurs 3:00 AM, Feb-10 Fri 7:00 AM, Feb-11 Sat 11:00 AM, Feb-12 Sun 3:00 PM

THIS IS AN AMAZING INTERVIEW. FUN - INFORMATIVE, GLOBAL! HELEN DID AN AMAZING JOB! (NO SCRIPT)

http://www.travelradio.co.za/

Travel Radio

 

for a copy of the much praised cookbook- 

 www.helenshungarianheritagerecipes.com

 

Fall In Love With Hungarian Food by Clara Czegeny

Fall In Love With Hungarian Food! 

..Fall In Love With Hungarian Food -
For The First Time or A Lifetime!...

Hungarian cuisine is ingenious, flexible, imaginative and full of flavour.  The flavours of Hungary will satisfy any palate. If you recall the family meals you ate as a child as the best tasting ever, then your memory serves you right. That's because the primary ingredient was love. Preparing and eating food close ties to your ethnic roots can, and does make for more enjoyment and fonder memories.

Ethnic cooking is an important family bonding agent that also links us to our ancestral roots. It is one element of a shared commonality that must be passed down to each generation. You can sometimes glean history from a country’s dishes.  Such is the case with Hungary. In Budapest, patriotism is kept alive through the old dishes and traditions. Desserts are named for composers, emperors, counts and operas. To appreciate the dishes and desserts of old Hungary, we've include a section on Hungary’s history and background.
 

Helens Hungarian Heritage Recipes cookbook contains over 440 mouth-watering,  and time-honoured classic recipes. We have included the ever-popular Hungarian classic specialties such as: Gulyás Leves, Nokedli, Csirke Paprikás, Pörkölt, Töltött Káposzta, Lesco, Kolbász, Palancsinta, Rétes and Dobos Torta.

These are just some of my favourites; I hope you will find yours in the pages of this great cook. From the spice meaty goulash to the paper thin strudels, you will most certain find one you will love.

And remember...

                                                                                    Put a little Paprika in you Life! 

7,000 Global Customers Can't be Wrong!

 

http://www.helenshungarianrecipes.com/

Hungarian Meal Planner - Elegant, Elaborate and Simple Everyday Peasant Meals

Helen's Hungarian Heritage Recipes ™ 

6th Anniversary Edition

by Clara M. Czegeny.

Best-Selling author says... it is an exquisite and wonderful array of  My Mom's Hungarian Heritage Recipes™
 and is a celebration of  our edition published on Helen Czegeny's 80th birthday, Jan, 14, 2006. 

As a result of this amazing event, Senior Editor and Journalist for the Brantford Expositor wrote an exquisite full-page newspaper column to celebrate the book launch. 

The story title was “Hungarian Rhapsody - Helen's Hungarian Heritage Recipes Capture Flavours of Hungarian Heritage” Monday, February 27, 2006. At the end of the article, Kit McDermott said excitedly ...”Truly, these are he best of  
"Helen’s Hungarian Rhapsody of Recipes"

We loved the article and what it meant, so we used the new name all over our book and media posts and blogs and for the title of our Heritage Edition immediately. So from that moment on, we coined our Heritage Book’s Edition
 – Helen’s Hungarian Rhapsody of Recipes. (2006)

On the 6th Anniversary of the Best-Selling cookbook, (2012) we are offering our Jan 2006 edition, signed by Chef Ilona Szabo and author Clara Margaret Czegeny, as an exclusive offer. 

Nothing shows off  the secrets of Hungarian cooking" like this lovely keepsake heritage edition which contains 220 original recipes, stories, great photos and more. 

From the simple peasant dishes to elaborate and very elegant celebration dishes- pleasing any discerning palate. Helen shares the flavours of Hungary" in grande style. And remember to, 

"Put a little Paprika in your life"!TM.

Over 440 recipes complete with History of Hungarian food, paprika, wines, celebrations, chef’s hints, measuring guides, mouth-watering food photographs from talented graphic artist and photographer Evangeline Czegeny Mackell of Design in Bloom

(Helen’s grand-daughter)

Elegant, Elaborate Celebration Meals

Meal # 1

Course # 1   Hen Soup w/Cork Screw Noodles (Tjuk Leves Csiga Tésztával)

 Course # 2         Cabbage Rolls (Toltött Káposzta)

 Course # 3         Breaded Chicken (Kirántott Csirke) w/Parsley Potatoes (Petrezsélymes Krumpli) w/Cucumber Salad (Uborka Saláta)

 Course # 4         Dobos Torte (Dobos Torta)

Meal # 2

 Course # 1         Mixed Potato Vegetable Soup (Zoldséges Krumpli Leves) Or Kohlrabi Cream Soup (Karalábe Krémleves)

 Course # 2         Chicken Paprika (Paprikás Csirke) with Dumplings (Nokedli) w/Cucumber Salad (Uborka Saláta) (Side-Dish Buttered Peas or Carrots)  (Párolt Sárga Répa)

Course # 3         Apple Filled Pastry Squares (Almás Pite/Lepény)

Simple Peasant Type (Everyday) Meals

Meal # 1

Course # 1      Dry Bean Soup with Pork Hocks 

(Száraz Bab Leves Csulokel)

Course # 2      Hungarian Crepes (Magyar Palacsinta) filled with Cottage Cheese (Túrós Palacsinta)

Meal # 2

Course # 1     Sour Cream Potato w/Pork Hocks 

(Savanu Krumpli Leves)

  Course # 2      Layered Potato Sausage Casserole

(Rakott Krumpli Kolbászal)

Course # 3     Sponge Cake (Jelly Roll w/Apricot Jam) (Piskóta Tekercs)

Meal # 3

Course # 1     Savoy Cabbage and Potato Stew

(Kelkáposzta Fôzelék)

Course # 2     Golden Walnut Sweet Bread 

           (Arany Galuska)

Meal # 4

Course # 1     Goulash Soup (Gulyás Leves) Hungarian Bread (Fehér  Kenyer)

Course # 2     Cottage Cheese Noodles with Bacon & Sour Cream

(Túrós Csusza)

Course # 3     Fruit Compote (Apple or Pear) 

(Gyümölcs Compote)

Meal # 5

Course # 1     Mixed Potato Vegetable Soup (Zoldséges Krumpli Leves)

Course # 2     Pork & Sauerkraut Rice Casserole

(Kolozsvári Rakott   Káposzta)

Course # 3     Cottage Cheese Strudel or Apple Strudel 

(Almás Rétes)

Contains great Chef's Hints too!

Clara and Helen’s cookbook contain a "Hungarian rhapsody of recipes" that include Gulyas, Csirke Paprikas, Paprikas Krumpli, Retes, Palacsinta, Dobos Torta, Beigli, Kifli, and many more mouth-watering national treasures not available anywhere else except from a Hungarian Trained Chef.

Helen's Hungarian Heritage Recipes tm  
says it all.Visit our websites today for great 
stories, pictures and of course - amazing recipes.

http://www.helenshungarianrhapsodyofrecipes.com/

Helen's Hungarian Rhapsody of Recipes™ 6th Anniversary Edition

ANNOUNCING....

Helen's Hungarian Rhapsody of Recipes™ by Clara M. Czegeny. Author says... it is an exquisite and wonderful array of "My Mom's Hungarian Heritage Recipes" and is a re-release of our original heritage edition published on Helen Czegeny's 80th birthday. On the 6th Anniversary of the BestSelling cookbook, we are offering our Jan 2006 edition, signed by the author at an exclusive offer. Nothing shows off "The Secrets of Hungarian Cooking" like this lovely keepsake heritage edition which contains 220 original recipes, stories, great photos and more. 

 

From the simple peasant dishes to elaborate and very elegant dishes- pleasing any discerning palate. Helen's Hungarian Rhapsody of Recipes™ shares the "Flavours of Hungary" in grande style. And remember, "Put a little Paprika in your life"!TM.

 

http://www.helenshungarianrhapsodyofrecipes.com/