A Tribute to my Dad on Father's Day by Clara M. Czegeny

A Tribute to my Dad...

Alexander Sandor Czegeny 1944 (Hungary)

Life and Chess and Making "ALL" the Right Moves!

Growing up in a classic Hungarian family, I witnessed many wonderful things to be grateful for. My parents viewed Canada as the land of dreams, freedom, and living life without limits or boundaries, full of hope, possibilities and abundance. But it wasn't just all about hard work, it was about love and family and making great and lasting memories. Dad always said "Let's try" or "Let's try again" or "Why not?". Nothing was out of reach or impossible. That confidence lives on in me to take on life's challenges and turn the obstacles into opportunities. And when things get out of hand, I ask God to turn the messes into miracles!

My dad was a good chess player. Ok, that's not true. Dad was an "AMAZING" chess player. And something I did not know, but learned recently, he learned to play chess from his baby brother, Nick! How cool is that? 
As a little girl, I would sit munching and watch him play his opponents, one after another-beating them all! Never for money, just the challenge - the ultimate win. It got so the spectators would place bets on not "who" would win, that was a given - but how fast!

Giving the chess game the 'old school try" and Dad's incredibly patient character didn't pay off with my mastering the game, but when we kept saying - "Dad, how do you know - how do you do it?" He said - "..you only have one chance to make the right move". Ok - lesson learned. Take your time, think things over, ponder and mull your options. That's why chess is so challenging to "WATCH". You don't know what is going on behind that serious look.

But his "right" moves were not all made on the chess board - but in real life, with his family, with his career opportunities and his business decisions. Competition and winning, I inherited from my dad. As an author and daughter, I have not made the mistake of basking in my moments of triumph, but have learned and inventoried countless bits of strategic information to use for life.
Some of the other special gifts that he passed along especially to me were: honesty, trustworthiness, humility and grace!

We all know life isn't a chess game and wisdom develops over time after failures and mistakes. Dad provided all the groundwork for me to secure those highly saught-after redeemable qualities such: as forethought, insight, tenacity and intuition as well as adventurous, compassionate and creative. 
~~~~~
Thank you so much, Dad.
I love you and miss you madly!
by the Hot Hungarian!  (Clara M. Czegeny)

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

Káposztás Lángos - another Hungarian classic from the Czegeny's

Hungarian Fried Bread with Cabbage Recipe - Káposztás Lángos

By Barbara Rolek, About.com Guide

Photo Barbara Rolek

Lángos (LAHN-gosh), Hungarian fried bread sometimes called Hungarian pizza, became part of the country's cuisine centuries ago when it was introduced by the 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 and mashed potatoes into the yeast dough, as I have done here.

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.
I adapted the cabbage filling for this recipe for káposztás lángos from "Helen's Hungarian Heritage Recipes ™© 2005 " by Helen Szabo and Clara M. Czegeny.

Clara Czegeny says, "Lángos ... comes from the Hungarian word láng or flame, because traditonally lángos was baked in brick ovens, close to flames. ... It is eaten fresh and warm, topped with sour cream and grated cheese, körözött (cheese spread), ham, sausages, rubbed with garlic or garlic butter. Lángos is known in the Czech Republic and Slovakia as langoš."

Czegeny adds, "Other ingredients and accompaniments (besides cabbage) are mushroom, quark cheese, dill or shredded Emmenthaler or Gruyere cheese, eggplant, cabbage, kefir, omelette, and icing sugar, or jam." 

For the complete recipes, click here Káposztás Lángos

Visit our main website for more recipes, stories, media posts and more....Helen's Hungarian Heritage Recipes

THE ONLY HUNGARIAN COOKBOOK YOU NEED!

 

 Helens Hungarian Heritage Recipes ™© 2005

Bacon Sautéd Brussels Sprouts (HUNGARIAN STYLE)

BACON SAUTÉD BRUSSELS SPROUTS

  (HUNGARIAN STYLE)

Szalonás Párolt Kelbimbó

Brussels Sprouts don't just look like tiny little cabbages, they are! And adorable at that! But sadly, most children grew up already having a pre- concieved notion that they HATE Brussels Sprouts, along with broccolli and most other members of the cabbage family. Guaranteed, when they grow up to be adults, they will learn that cruciferous [krew-SIH-fer-uhs] vegetables have high amounts of anti-oxidants. Specifically, they contain indole-3-carbidol (I3C). This element changes the way estrogen is metabolized and may prevent estrogen driven cancers. This alone would give them a reason to at least try it.

Healthy benefits aside, seriously, once you try this recipe, your children (and husband) will BEG you to make more. Every time I bring this dish to family functions of church gatherings, I have people lining up asking for the recipe!

Chef's Hint:  Brussells Sprouts are sold loose by the pound. You want to look for the biggest round sprouts with plenty of dark green outer leaves. Buy it at the farmer's market or the grocery store - matters not. You will find quality!

I heard a Hungarian gent at a family BBQ chatter away incessantly about how bacon fat contains fibre AND that it was actually a vegetable. Everyone around him howled. (present company included). I don't know if he was serious, or trying to get everyone engaged in lively banter. Either way, " I" would buy both stories. I would even go as far as adding it on the Canada's Food Guide as a Food Group on it's own!

INGREDIENTS

1 pound brussels sprouts

8 strips of bacon

1 tbsp bacon fat

2 tbsp butter

½ tsp salt

¼ tsp black pepper

DIRECTIONS: 

Cut the cores from the sprouts and discard. Gently peel off the leaves, reserving them and discard or thinly slice the tight, innermost heads. (Save them for stock)

Heat a large sauté pan and fry the bacon until crisp; remove to a paper towel to drain. Pour all but a tablespoon of fat from the pan. Add the butter, to melt. Toss the leaves in and sauté until tender, 10-15 minutes. Keep tossing gently to cover each petal with the fat. Season with salt and pepper then crumble the bacon and cascade it all over the soft green petals. 

SERVING SUGGESTIONS: Serve piping hot and crumble more bacon as desired.

CHEF’S HELEN'S HINT:  Take a little time to peel off each leaf individually.  I like to cut away at the core as I go. You will get mounds and mounds of leafy  green petals. Watch a soap opera and peel away.  

Other suggestions: Trim the ends, peel off any dark green leaves from each sprout, and roast, steam, or sauté them. Or, keep it simple and just slice them into a salad.

 

With our great cookbook, Helen's Hungarian Heritage Recipes TM © 2005 we wish to serve one purpose: to bring the flavours of Hungary nearer to your hearts and also give you a glimpse into Hungarian life and acquaint you with our wonderful hospitable country.

Let Clara M. Czegeny and renowned Chef Ilona Szabo (Helen I. Czegeny) share the secrets of Hungarian Cooking that will make you fall in love with Hungary food  one delicious recipe at a time.

 

Clara and daughter Evangeline (Graphic artist for book) 

VISIT OUR WEBSITE FOR MORE RECIPES, STORIES

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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? 

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Classic Rich Dark Chocolate Pudding by Clara Czegeny - Hot Hungarian Chef

 Classic Rich Dark Chocolate Pudding Plus 5 Luscious Variations On A Theme!

Have a Love Affair with Chocolate...

Did you know that yesterday, 1 billion people ate chocolate. Did you also know that 9/10 people L-O-V-E chocolate. Ok, here's another fact. 50% of us CAN'T live without it. I love chocolate, but not just ANY chocolate. Healthy chocolate. In my pudding too!

What does: crying over spilled milk, cream rising to the top, proof in the pudding and food for thought have to do with life? Everything. We just can't get over talking about food, especially with reference to dessert foods. Cake, peaches, cherries, apples, pie and pudding seem to find their way into everyday conversation. And why not? We should have our cake and eat it too! What chocolate lover can resist the rich, delectable taste of a creamy chocolate pudding? I know I can't.

Chocolate Pudding Trivia

Historically, chocolate pudding is a variation on chocolate custard, with starch used as thickener rather than eggs. Early versions of the dish using both egg and flour can be found in the 1918 edition of Fannie Farmer's Boston Cooking School Cook Book and in the 1903 edition of Mary Harris Frazer's Kentucky Receipt Book. In the late 19th and early 20th century, chocolate pudding was thought of as an appropriate food for invalids or children as well as a dessert. It was not considered a health food in the modern sense of the term, but as a wholesome, high-calorie food for those with poor appetites due to ill-health. General Foods (Jell-O) introduced chocolate pudding mix in 1934 as "Walter Baker's Dessert". It was renamed "Jell-O Chocolate Pudding" in 1936. Ref: Wikipedia.

Chocolate Pudding is a class of dessert with chocolate flavors. There are two main types: a boiled then chilled, texturally a custard set with starch, version common to North America while a steamed or baked, texturally similar to cake, version is popular in the primarily British Isles, Australia and New Zealand.

A silky-smooth and amazingly satisfying decadent rich dark chocolate pudding with 5 easy variations. I am sure there's more, you can come up with more of your own! A delicious chocolate pudding that is the only way to end a dinner for two, a celebration or a simple family mealtime. I know this will become 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!

Dark Chocolate Pudding

• 2 cups milk (any kind)
• ½ cup brown sugar (or white)
• 1 tbsp cocoa
• 1 1/2 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.

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

VARIATION # 1 WHITE CHOCOLATE CREAM

• 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. (Recipe above)

VARIATION # 2 - COCONUT CHOCOLATE PUDDING - Use 1 14 oz Coconut milk + 2 oz of water. Serve dusted with the coconut flakes previously toasted in a dry skillet.

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 Kahlua, Mexican coffee-flavored liqueur.

VARIATION # 5 - SPIKED CHOCOLATE PUDDING -Replace vanilla extract with Chocolate liquor or Tia Maria (Jamaican coffee liqueur) or Kahlua (Mexican coffee-flavored liqueur)
Would be seriously interested which one got the most tries!

Clara M. Czegeny is self-proclaimed Hot Hungarian Chef and Author of "Helen's Hungarian Heritage Recipes TM © 2005" Cookbook.

To obtain more free recipes and your copy of this great collection, visit  

http://www.helenshungarianrecipes.com/.