HUNJGARIAN - POLISH EDIT
Source of Recipe
Ethnic Recipes
Babka (Polish Easter Bread)
1/4 cup warm water (105 to 115 degrees F)
2 packages active dry yeast
4 cups plus 3 tablespoons flour, divided
1/2 teaspoon cinnamon
1/2 cup butter (at room temperature)
1/2 cup granulated sugar
4 egg yolks
1 tablespoon grated lemon zest
1 teaspoon salt
1 cup warm milk
1 cup raisins
1/3 cup pecans
1/2 cup rum
1/2 cup granulated sugar
3/4 cup orange juice
1 teaspoon lemon juice
Mix water with yeast; let stand 5 minutes.
Mix 4 cups flour with cinnamon. In bowl with mixer on high, beat butter with sugar until smooth. Beat in yolks, zest and salt. Beat in yeast mixture. Stir in reserved flour mixture alternately with milk. Stir in raisins. Turn dough out onto greased surface. Knead 10 minutes. Place in oiled bowl. Cover; let rise until doubled ? 1 1/2 hours.
In blender, finely grind pecans with remaining flour. Butter 12-cup Bundt pan; flour pan with pecan mixture. Turn dough out onto floured surface; do not punch down. Form into 16-inch long strips; transfer to pan. Cover; let rise 1 hour.
Preheat oven to 350 degrees F. Bake 45 minutes. Cool in pan on rack 10 minutes. Remove from pan; brush with rum. Boil sugar with orange and lemon juices until syrupy, about 5 minutes; brush over warm Babka.
Makes 16 servings.
Recipe: crakow torte - tort krakowski
category: hungarian
id: 2005
title: crakow torte - tort krakowski
recipe:
Crakow Torte (Tort Krakowski)
Cake
8 tablespoons butter
3 cups all-purpose flour
4 tablespoons granulated sugar
4 egg yolks
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
A grating of fresh nutmeg
1/2 cup jam, jelly or marmalade of your choice
Using a fork or pastry knife, cut the butter into the flour until the pieces of butter are the size of peas. Add the remaining ingredients and mix thoroughly. Refrigerate for 30 minutes, then roll to a 1/2 inch thickness and place on a lightly greased baking sheet. Bake in a preheated 350 degrees F oven about 20 minutes, until golden brown. Allow to cool and spread the jam over the top.
Topping
4 egg whites, stiffly beaten
4 tablespoons granulated sugar
1 teaspoon lemon juice
1 cup blanched almonds, chopped
Combine all ingredients, folding gently so as not to deflate the egg whites. Spread over the cake and bake in a preheated 200 degree F oven for about 1 hour, until the meringue is set.
Makes one cake to serve 6 to 8.
Recipe: dilled zucchini
category: hungarian
id: 2006
title: dilled zucchini
recipe:
Dilled Zucchini (Hungary)
6 small zucchini, cut into 1/2-inch slices
1 clove garlic, finely chopped
2 tablespoons olive oil or vegetable oil
1 small onion, sliced and separated into rings
1/2 teaspoon salt
Dash of pepper
1/2 cup plain yogurt
3 tablespoons minced fresh dill weed or
1 teaspoon dried dill weed
Cook and stir zucchini and garlic in oil in skillet over medium heat until zucchini is light brown, 5 to 8 minutes. Stir in onion; heat just until hot. Sprinkle with salt and pepper; remove from heat. Mix yogurt and dill weed; stir into zucchini mixture.
Yields 6 servings.
Recipe: eggs with peppers and sausage
category: hungarian
id: 2007
title: eggs with peppers and sausage
recipe:
Eggs with Peppers and Sausage
1 large onion, sliced
1 pound Italian sweet peppers or banana
peppers, seeded and cut into strips
1/4 cup vegetable oil
2 large tomatoes, seeded and cut into wedges
1 tablespoon paprika
1 teaspoon sugar
1/2 pound fully cooked smoked sausage
links, cut into thin slices
6 fried eggs
Cook onion and peppers in oil in skillet, stirring occasionally, until tender, about 15 minutes. Stir in tomatoes, paprika and sugar. Cover and cook over low heat 15 minutes. Stir in sausage; cook uncovered until sausage is hot, about 5 minutes. Top with fried egg.
Yields 6 servings.
Recipe: fish with sour cream (betyar fogas)
category: hungarian
id: 2008
title: fish with sour cream (betyar fogas)
recipe:
Fish with Sour Cream (Betyar Fogas)
In Hungary and Austria, Betyar Fogas is usually accompanied by boiled russet potatoes.
1 pound fish fillets
4 ounces fresh mushrooms, sliced
1 small onion, chopped
1 tablespoon butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup dairy sour cream
3 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs
Paprika
Snipped parsley
If fish fillets are large, cut into serving pieces. Pat fish dry; arrange in ungreased 12 x 7 1/2-inch baking dish. Cook and stir mushrooms and onion in butter until mushrooms are golden, about 3 minutes. Spoon mushrooms mixture over fish; sprinkle with salt and pepper.
Mix sour cream and cheese; spread over mushroom mixture. Sprinkle with bread crumbs. Bake uncovered at 350 degrees F until fish flakes easily with fork, 25 to 30 minutes. Sprinkle with paprika and parsley.
Yields 4 to 6 servings.
Recipe: golden panfried mushrooms
category: hungarian
id: 2009
title: golden panfried mushrooms
recipe:
Golden Panfried Mushrooms (Poland)
1 pound small fresh mushrooms
1 egg, beaten
1/2 cup dry bread crumbs
1 medium onion, chopped
1/3 cup butter or margarine
Dip mushrooms into egg; coat with bread crumbs. Cook mushrooms and onion in butter in skillet, turning occasionally, until mushrooms are tender and golden brown, 7 to 8 minutes.
Yields 4 servings.
Recipe: honey cake - lekach
category: hungarian
id: 2589
title: honey cake - lekach
recipe:
Honey Cake (Lekach)
This cake celebrates the Jewish holidays of Rosh Hashanah and Simhat Torah.
1 cup granulated sugar
1 cup honey
1/2 cup vegetable oil
4 eggs
1 tablespoon finely shredded lemon peel
3 tablespoons lemon juice
2 tablespoons brandy
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 teaspoons instant coffee
2/3 cup cold water
3/4 cup chopped nuts
1/2 cup raisins
Lemon Sugar
Preheat oven to 350 degrees F. Beat sugar, honey, oil, eggs, lemon peel and juice and brandy in large mixer bowl on medium speed 2 minutes. Mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and instant coffee; stir into sugar mixture alternately with water. Beat on high speed, scraping bowl occasionally, 2 minutes. Fold in 1/2 cup of the nuts and the raisins.
Pour into greased 10-inch tube pan or 12-cup fluted tube pan. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool in pan 15 minutes; remove from pan. Prick top of cake carefully with fork; drizzle with Lemon Sugar. Sprinkle with remaining nuts.
Yields 12 to 14 servings.
Lemon Sugar
1 cup granulated sugar
1/3 cup lemon juice
Mix sugar and lemon juice.
Recipe: hungarian beef goulash - bogracs gulyas
category: hungarian
id: 2590
title: hungarian beef goulash - bogracs gulyas
recipe:
Hungarian Bef Goulash (Bogracs Gulyas)
"Bogracs Gulyas" loosely means "a cauldron of meat."
2 tablespoons vegetable oil or bacon fat
1 1/2 pounds beef boneless chuck, tip
or round, cut into 3/4-inch cubes
2 cups water
1 (8 ounce) can tomatoes (with liquid)
3 medium onions, chopped
1 clove garlic, chopped
2 teaspoons paprika
2 teaspoons salt
1 teaspoon instant beef bouillon
1/2 teaspoon caraway seed
1/4 teaspoon pepper
2 medium potatoes, cut into1 1/2-inch pieces
2 medium green bell peppers, cut into 1-inch pieces
French bread or rolls
Heat oil in Dutch oven or skillet until hot. Cook and stir beef in hot oil until brown, about 15 minutes; drain. Add water, tomatoes, onions, garlic, paprika, salt, bouillon, caraway seed and pepper. break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 1 hour.
Add potatoes; cover and simmer until beef and potatoes are tender, about 30 minutes. Add green peppers; cover and simmer until tender, 8 to 10 minutes. Serve in soup bowls with French bread for dipping into hot broth.
Yields 6 servings.
Recipe: hungarian potato and egg casserole - rakott krumpli
category: hungarian
id: 2591
title: hungarian potato and egg casserole - rakott krumpli
recipe:
Hungarian Potato and Egg Casserole (Rakott Krumpli)
6 medium potatoes
1 medium onion, chopped
2 tablespoons vegetable oil
1 cup dairy sour cream
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 hardboiled eggs, peeled and sliced
2 tablespoons dry bread crumbs
Paprika
Heat 1 inch salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain; cool slightly.
Cook onion in oil until tender. Mix onion, oil, sour cream, salt and pepper. Peel potatoes; cut into 1/4-inch slices. Gently mix potatoes and sour cream mixture.
Arrange half the potatoes in greased 10 x 6-inch baking dish or 1 1/2-quart casserole. Arrange eggs on top; add remaining potatoes. Sprinkle with bread crumbs and paprika. Bake uncovered at 325 degrees F until light brown, 30 to 40 minutes.
Garnish with minced parsley if desired.
Yields 6 servings.
Recipe: hunter's stew - bigos mysliwski
category: hungarian
id: 2592
title: hunter's stew - bigos mysliwski
recipe:
Hunter's Stew (Bigos Mysliwski ? Poland)
6 pounds canned sauerkraut
1/4 pound bacon or salt pork, diced
3 large onions, chopped
3 tart apples, peeled and chopped
2 cups beef broth
1 cup sherry or dry red wine
Salt, pepper, sugar, to taste
3 to 4 pound roast or braised meats
1 bay leaf
Rinse sauerkraut in cold water and squeeze out juice well, reserving some of the juice. Put sauerkraut in large kettle over low heat.
Meanwhile, render the bacon or salt pork. Add bacon bits to sauerkraut.
Saut? onions in bacon fat until golden; add chopped apples and cook until slightly browned. Add all to the kettle. Add diced meats and all the meat juices. Add enough beef broth, bay leaf, salt, pepper, a little sugar and some of the sauerkraut juice for tartness. Simmer slowly for 1 to 1 1/2 hours.
Add wine and let stew bubble up. Cover and let stand until ready to use.
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