POPPY SEED CRESCENTS – MÁKOS KIFLI
Course: after church coffee hour, Cookie, Dessert
Cuisine: Hungarian
Keyword: cookie, cooky, Kifli
Filling: 3 c. ground poppy seeds ¼ c. sugar ¾ c. milk ½ c. butter Dough: 3 c. flour 1 c. unsalted butter 3 egg yolks beaten 1½ Tbsp. cream 2 tsp. lemon peel grated For Top Confectioner sugar 1 egg slightly beaten Vanilla Confectioner sugar (sugar that has been sitting in a jar with sliced vanilla bean pieces throughout) Filling: Mix all filling ingredients in a 2 qt. saucepan and cook over low heat, stirring constantly, for 5 minutes until slightly thickened.
Cool.
If it becomes too thick to spread, add milk.
To make dough: Chill butter and cut into pieces, then work into flour.
Beat together remaining ingredients and add to flour mixture gradually, using a fork.
Work into a large ball.
Turn out onto floured wax paper.
Shape into roll.
Slice into 48 pieces (chill if it is too sticky or soft to slice)
To make: Sprinkle an area with confectioner sugar.
Roll one ball at a time into 1/16″ thick circle.
Spread 2 tsp. filling onto dough.
Gently lift nearest edge and roll.
Curve ends of roll slightly.
Put on cookie sheet with overlapping edge underneath.
Brush crescents with slightly beaten egg.
Bake at 375° for 15-20 minutes or until lightly browned.
Just before serving sprinkle with vanilla confectioner sugar
UJHAZI TYUKLEVES (Fowl Soup, Ujhazi Style)
Course: Main Course, Main Dish, Soup
Cuisine: Hungarian
Keyword: Chicken, chicken soup, fowl, hungarian, soup
Servings: 8
1 Fowl 3 to 5 lb. 6 black peppercorns 1 Tbsp. salt 1 small onion chopped 2 garlic cloves crushed 1 medium-sized tomato peeled, chopped and seeded 1 thin slice of fresh ginger root 1 knob celery peeled and sliced 3 small young carrots peeled 2 young parsnips peeled ½ c. shelled fresh peas ½ head of cauliflower broken into flowerets 1 small green pepper diced ¼ lb mushrooms peeled and sliced Cooked noodles Cut the cleaned Fowl into 8 pieces.
Place in a soup pot with 3 quarts cold water, peppercorns, and salt. Slowly bring to a boil.
Just before the liquid starts to boil, add l/4 cup cold water.
Repeat this once more.
Each time you will have a lot of scum on top, which should be carefully removed with a ladle.
Add onion, garlic, tomato, and ginger root.
Cook over very low heat, just below boiling point, for 45 minutes.
Add whole carrots and parsnips, the knob celery, peas, and cauliflower.
Cook For another hour, again making sure that soup never boils.
About 10 minutes before you decide that the Fowl will be done, add green pepper and mushrooms.
Adjust saltiness of soup and add cooked noodles.
Before serving, remove the slice of ginger root.
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Chilled Cherry Soup a la Budapest
Course: Appetizer, Soup
Cuisine: Hungarian
Author: Cafe Budapest, Copley Square Hotel
3 lb cans pitted tart cherries 2" cinnamon stick 6 pieces cloves 6 pieces allspice 1 slice lemon 1/2 bottle dry red French medoc wine 1 pint cream 1 Tbsp flour 1/2 cup sugar pinch salt Combine two whole cans of tart cherries in a large pot, & add only the juice from the third can and one can of water,
Add spice, sugar, and a pinch of salt.
Bring to boiling point.
Add flour to medium cream and blend, using a wire whip.
Add cream and wine and bring to a boil again.
Remove from heat, let cool and then refrigerate.
Add a tablespoon of whipped cream to the top of each serving.
Will keep in refrigerator for two weeks.
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Pogacsa- Hungarian Butter Cookies
Prep Time 2 hours hrs 15 minutes mins
Cook Time 18 minutes mins
Total Time 2 hours hrs 33 minutes mins
Servings: 5 dozen
Author: Sharing Our Best
Dough 2 1/4 cups all purpose flour sifted 1/2 tsp baking powder 1/4 tsp salt 1/2 cup sugar 1 cup butter 3 egg yolks 2 tbsp whiskey 2 tbsp sour cream Topping 2 egg whites 1/4 cup sugar 1/4 cup nuts chopped fine Dough Combine dry ingredients
Cut in butter with pastry blender.
Beat egg yolks with fork, blend in whiskey and sour cream.
Stir into dough, blend well.
Shape into ball; wrap in wax paper; chill 2 hours
Cut off slices from ball; roll on lightly floured surface generous 1/4" thick.
Cut with 1 1/2" cookie cutter.
Dip top in beaten until frothy egg whites/
Place on un-greased cookie sheets.
Sprinkle with mixture of sugar and nuts.
Bake in upper third of over at 376 degree F oven about 18 minutes.
Loosen cookies immediately with spatula.
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Töltött Kaszinótojás Majonézes Salátával
Course: Appetizer
Cuisine: Hungarian
Servings: 20
Author: Calasanctius Cookbook
10 eggs boiled 1 tbsp butter softened 1 tbsp sour cream 1 tbsp Dusseldorf style mustard 1 tsp salt pinch white pepper 20 rolled anchovy fillets stuffed with capers Shell cold hard-boiled eggs and cut lengthwise into halves
Puree yolks and mix well with softened butter, sour cream, mustard, salt and pepper.
Fill egg whites, smooth tops to even mounds, and decorate each half with an anchovy.
Arrange eggs on top of Gellert Salata
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Gellért Saláta (Beet Salad)
Course: Appetizer
Cuisine: Hungarian
Servings: 8
Author: Calasanctius Cook Book
3 lb beets 1/2 cup white wine vinegar 1 Tbsp sugar 1 tsp salt` 1 tsp prepared mustard pinch caraway seeds 1 Tbsp horseradish freshly grated 1 head lettue Cook whole beets in plenty of water. Depending on the age of beets, it will take anywhere from 30 minutes to 1 hour
When beets are tender, drain and peel them and cut them into julienne strips. Mix together vinegar, sugar, salt, mustard, caraway seeds and horseradish. adjust sugar and salt to your own taste. Marinate beets in the dressing overnight.
When ready to serve, form cups out of the lettuce leaves and fill them with 3 or 4 tablespoons of the beet salad; or put the beet salad on a large platter and encircle it with lettuce leaves. Do not use the liquid.
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random stuffs mostly vintage and found
