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Kossuth Kifli (Hungarian Cakey Cookie Aka Half Moons) Recipe

January 18th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupunsalted butter, plus
  2. extraunsalted butter, for pan
  3. 1 1/2cupsgranulated sugar
  4. 8eggs, separated
  5. 1/2teaspoonvanilla extract
  6. 1 gratedlemon, rind of
  7. 1lemon, juice of
  8. 2teaspoonsbaking powder
  9. 1 2/3cupsflour, plus
  10. extraflour, for pan
  11. 1 1/2cups finely choppedwalnuts
  12. powdered sugar, for garnish

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Butter and flour bottom and sides of a 9-by 13-inch cake pan.
  3. In a large bowl, using an electric mixer on medium speed, cream together butter and granulated sugar.
  4. Add egg yolks, one at a time, and beat until fluffy.
  5. Add vanilla, lemon rind and lemon juice and beat to combine.
  6. Gradually add in baking powder and flour.
  7. In a medium bowl using electric mixer on high speed (with clean beaters), beat egg whites until stiff.
  8. Fold egg whites into batter.
  9. Gently spread batter into prepared pan.
  10. Evenly sprinkle top with finely chopped walnuts and bake 25 to 30 minutes.
  11. Remove to a wire rack.
  12. Cool until cake shrinks away from sides of pan (about 15 minutes).
  13. With a small round biscuit cutter (or a glass), periodically dipped in powdered sugar, cut one circle (don’t remove it), then cut another circle halfway down the first one, making two crescents and one oval scrap.
  14. Remove from pan and repeat (you can eat the oval scraps;).
  15. Cool crescents completely and dust with powdered sugar.
  16. Store in a tightly covered container for up to 2 days.

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Hungarian Scrambled Eggs Recipe

January 14th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 8eggs
  2. 6slicesbacon
  3. 1onion
  4. 1red bell pepperor yellow bell pepper
  5. 2tablespoonsvegetable oil
  6. pepper, to taste
  7. 4 warmcrusty bread rolls

DIRECTIONS

  1. Snip the bacon into thin strips.
  2. Heat the oil in a large frying pan.
  3. Add the bacon, fry gently stirring often, till it starts to crisp.
  4. Remove from pan, leaving the oil, keep warm.
  5. Thinly slice the onion and fry gently until starting to brown at the edges.
  6. Remove the onion from the pan and add to bacon, keep warm.
  7. Slice the pepper and fry gently until softened.
  8. Whisk the eggs with a fork.
  9. Drain off any excess oil in the pan.
  10. Return the bacon and onion to the pan and warm though.
  11. Pour the eggs over the mixture and leave until cooked halfway through.
  12. Flip the egg mixture in sections, at this point it will break up and look a bit messy.
  13. Cook for a further minute or until the eggs are still just runny in the middle.
  14. Serve on warmed plates, add freshly ground black pepper.

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Hungarian Nut Nuggets (Cookies) Recipe

January 7th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbbutter, room temperature
  2. 10tablespoonspowdered sugar
  3. 2cups of medium-coarse choppedwalnuts
  4. 2teaspoonsvanilla extract
  5. 4cupsflour

DIRECTIONS

  1. In a large bowl blend the ingredients with a wire pastry blender until the ingredients form when squeezed together.
  2. Form into balls (or nuggets) by tablespoons; dough will be very crumbly, I press and form them in my palms instead of my fingers.
  3. Place on a cookie sheet and bake at 350 degrees for about 10 minutes until they start to brown around edges.
  4. Watch them so they do not burn.
  5. Cool and roll in powdered sugar.
  6. Store in cool place until serving.

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Mushkazone (Hungarian Spice Cookies) Recipe

January 1st, 2014 by alice  Tags: , , , | Print This Post Print This Post

Mushkazone (Hungarian Spice Cookies) Recipe

INGREDIENTS

  1. 1/2lbwalnuts, ground well
  2. 3cupsbreadcrumbs(made from dry French or Italian bread)
  3. 4largeegg yolks
  4. 4tablespoonsbutter, melted
  5. 1/2teaspoonground cloves
  6. 1/2teaspoonground nutmeg
  7. 1 1/4cupssugar

DIRECTIONS

  1. Mix together Ground walnuts, bread crumbs, ground cloves, ground nutmeg and sugar.
  2. Beat egg yolks with melted butter.
  3. Mix beaten egg and butter mixture into mixing bowl ingredients with a wire pastry cutter.
  4. Firmly press the cookie mix flat into a 9 x 13 pan that has been buttered and floured on the bottom.
  5. It should be about one inch thick.
  6. It will seem crumbly at first.
  7. With a knife or straight edged pastry board scraper, carefully cut the dough into 1 inch by 2 inch bars.
  8. Bake at 325 degrees until firm, about 20- 25 minutes.
  9. It should darken in color a little; Watch carefully; Do Not Burn!
  10. Let bars cool in pan.
  11. After they are cooled, recut with knife and keep in cookie tin.

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Hungarian Lentils Recipe

August 11th, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1lblentils, rinsed and picked over
  2. 1quartchicken stock
  3. 1teaspoonsalt
  4. 2bay leaves
  5. 1smallonion, chopped
  6. 2clovesgarlic, chopped
  7. 2ounceschicken fat or duck fat, rendered(shmaltz)
  8. 1/4cupflour
  9. 1teaspoonHungarian paprika
  10. 1tablespoonred wine vinegar
  11. 1tablespoonfresh lemon juice
  12. 1teaspoonsugar
  13. 1teaspoonDijon mustard
  14. salt, to taste
  15. pepper

DIRECTIONS

  1. soak lentils in cold water for 8 hours.
  2. drain and rinse well.
  3. transfer to a wide pot.
  4. add stock, salt, bay leaves.
  5. bring to a boil reduce heat to low, simmer partially covered for 10 minutes.
  6. cook onions and garlic in duck fat in a separate skillet, 5 minutes.
  7. add flour and whisk to form a roux.
  8. add paprika, and stir the roux into lentils.
  9. simmer uncovered, stirring often.
  10. add remaining ingredients, season with salt and pepper.
  11. remove bay leaves, serve.

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