3 pike-perches (about 1 lb. or less each)
3 1/2 oz. bread crumbs 2 tbsp. oil
4 servings of tartar sauce
salt to taste 1 lemon 1 bunch of
parsley for decoration
Carefully
clean the fish, rinse in cold water and wipe
dry. Salt and score each side, leaving 1/2 in.
between the scorings so it will fry evenly. Turn
in the bread crumbs, turn the ends up to
form a half-moon shape, and place in the hot
oil. Fry on both sides until crispy.
Decorate with lemon and parsley and serve with
potatoes.
Hungarian classical music has long been an
"experiment, made from Hungarian antecedents and
on Hungarian soil, to create a conscious musical
culture [using the] musical world of the folk
song". Although the Hungarian upper class has
long had cultural and political connections with
the rest of Europe, leading to an influx of
European musical ideas, the rural peasants
maintained their own traditions such that by the
end of the 19th century Hungarian composers
could draw on rural peasant music to re-create a
Hungarian classical style. For example, Béla
Bartók and Zoltán Kodály, two of Hungary's most
famous composers, are known for using folk
themes in their music. Bartók collected folk
songs from across Eastern Europe, including
Romania and Slovakia, whilst Kodály was more
interested in creating a distinctively Hungarian
musical style
Beigli or Kindli
Recipe
Ingredients:
2 pounds unbleached all-purpose flour 2
whole eggs 3 egg yolks
1 cup unsalted butter or pareve margarine
2 tablespoons dry yeast
4 tablespoons water 1 3/4 cups potatoes
(still warm), peeled and boiled
1 cup sugar Dash salt 1 teaspoon
vanilla
2 tablespoons white wine (up to 3 tbsp)
1 pound sugar, 1/2 cup water, 1 pound
poppy seeds, 2 egg whites, 1 teaspoon
vanilla, Rind and juice of 1 lemon,
Rind and juice of 1 orange, 2
tablespoons rum, 4 ounces raisins,
2 ounces figs, chopped, Cinnamon to
taste, 2 cups apricot or raspberry jam,
1/2 cup unsalted butter.
Nut Filling:
2 cups walnuts, ground, 1 3/4 cups
sugar, 1 teaspoon vanilla,
Rind and juice of 1 lemon, Rind and juice of 1
orange, 2 tablespoons rum,
1/2 cup raisins, 4 figs, chopped, 1
teaspoon cinnamon, or to taste, 1 cup
orange marmalade or apricot jam, 2 large egg
whites.
Place the flour in a large bowl and make a well in
the center. Put the whole eggs plus 1 egg yolk
into the center and blend with your fingers.
Add the softened butter or margarine and knead
together. Dissolve the yeast in the warm water
and then add to the potatoes. The warm potatoes will
help to activate the yeast. Puree the potatoes and
add to the flour mixture. Add the sugar, salt,
vanilla, lemon rind and enough wine to bind the
ingredients together. Knead well until a firm,
smooth dough is achieved. (You can divide the dough
and work it in the food processor.) Divide
into 6 round balls and let stand, covered, while you
make the filling, about 45 minutes. Preheat the oven
to 325 degrees F. When the filling (see below)
is ready, punch the dough and divide each ball of
dough again into 6 or 7 round balls. Or proceed, if
you prefer, with the large rolls, which can be
sliced into small individual pieces. If you
are making small cookies, roll the dough out and cut
circles 3- inches in diameter. Then put 1- 1/2 tbsp
filling in a line down the center, leaving a 1/2-
inch border. Fold the top and bottom of the
circle over to cover the ends of the filling. Then
take the left side and fold over 2/3 of the dough to
cover the line of the filling. Fold the right side
over to the left edge. Press the sides together at
the center and edges, as if you were tucking a baby
into his blanket. Place on an ungreased cookie
sheet. Brush with remaining 2 egg yolks. To
make a large kindli, take one of the original 6
balls and roll out the dough into a circle about 7-
inches in diamter. Smear with the filling. Fold the
top and bottom over into 1- inch flaps. Then roll
from one side like a jelly roll. Pinch down the
edges. Brush with the egg yolks and place on an
ungreased cookie sheet. Bake about 30 to 45
minutes, until golden brown. Halfway through
cooking, it is a good idea to brush more egg yolk on
the kindli to achieve a lovely glazed effect.
Makes 6 large or 36 small kindli.
Poppy-Seed Filling:
Combine
the sugar and water and simmer while stirring over
low heat. Grind the poppy seeds in a food
processor or blender. Add to the sugar mixture.
Add the egg whites, vanilla, lemon and orange rinds
and juices, rum, raisins, figs, and cinnamon. Simmer
over low heat for about 5 minutes. Add the jam and
butter, and continue simmering until the butter is
melted and all the ingredients are combined. Use as
is, or put in the refrigerator for a few minutes
until the filling becomes a bit firmer.
Combine all ingredients and mix well. Refrigerate.
Máktöltelék:
26 dkg cukorból 2,5 dl
vízzel szirupot főzünk, amellyel leforrázzuk a
mákot, majd hozzákeverünk 5 dkg megtisztított
mazsolát, kevés reszelt citromhéjat (esetleg 1-2
hámozott, reszelt almát, ettől lazább lesz a
töltelék).
Diótöltelék:
2 dkg cukorból 2 dl vízzel szirupot főzünk és az
őrölt dióra öntjük. Hozzáadjuk a megtisztított
mazsolát, reszelt
citromhéjat, és 4 dkg zsemlemorzsát, vagy
búzacsírát.
Cut each pork chop horizontally forming deep pocket
for stuffing. Stuff sage leaves, pepperoni, prosciutto
and cheese into pockets of pork chops, dividing equally.
Skewer pockets closed with oiled toothpicks. Sprinkle
generously with salt and pepper. Dredge stuffed pork
chops in flour, shaking off excess.
Heat oil
in
heavy
large nonstick frying pan
over medium-high heat. Pan-fry chops until brown
and cooked through, about 6 minutes per side. Transfer
chops to plates. Remove toothpicks and serve.
Enjoy!Moore
...
Lamb Stew(4-6
servings)
Recipe Ingredients:
3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
6 cloves garlic, crushed and peeled 1 sprig
fresh rosemary 1/2 cup dry white wine
2 Tbsp extra-virgin olive oil 1 large
onion, peeled and chopped Salt and freshly
ground pepper 2 teaspoons sweet paprika
3 canned roasted red bell peppers, cut into 1/2
inch strips
1 large ripe tomato, peeled, seeded, and chopped
4-6 sprigs parsley, chopped 1 bay leaf
1/2 cup dry, full-bodied red wine 1/2 cup
chicken stock
Combine the lamb, 3 of the garlic cloves,
rosemary, and white wine in a medium bowl. Let
marinate for 2-3 hours. Drain the meat, discard the
marinade, and pat dry with paper towels. Mince the
remaining 3 garlic cloves and set aside.
Heat olive oil in a large, heavy-bottomed pan
with lid, over medium-high heat. Working in batches,
brown the meat on all sides, about 10 minutes per
batch. Return all meat to the pot. Add onions,
minced garlic, and salt and pepper to taste, and
cook, scraping browned bits stuck to the bottom of
the pot with a wooden spoon, until the onions are
soft, about 5 minutes. Stir in paprika, add roasted
peppers, tomatoes, parsley, bay leaf, and red wine.
Bring to a boil, reduce heat to medium, and simmer
until juices in pot reduce and thicken slightly,
about 10-15 minutes.
Add
chicken stock, cover, reduce heat to low, and
simmer, stirring occasionally, until meat is very
tender, 2 to 2 1/2 hours. Adjust seasonings
Enjoy!Moore
...
