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Saturday, January 24th 2004 HUNGARIAN WINTER FEAST
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our somalier says... |
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“There is a mystique
about things Magyar, a forbidden city of the soul that remains forever
closed to outsiders. Fierce
and proud, the Hungarians have convinced the world that their culture
is as impregnable as their language.
Perhaps, but not when it comes to Hungarian cuisine.
Susan Derecskey, “The Hungarian Cookbook” During the time my
son was born I worked at an amazing Hungarian restaurant in Albany,
"Novak’s Hungarian Paprikas".
The Novak’s immigrated from Hungary in the 1940’s and Matilda’s
cooking is as good as it gets...rich Goulash, sauerkraut with sausage,
meats in sour cream sauces, buttery dumplings, sinful desserts - get
ready to eat!
Michael L. Scott Káposztás Gombóc ~ Cabbage Dumplings Guylás Leves ~ Goulash, traditional hungarian beef stew Cékla Salata ~ Pickled Beets Csirke Paprikás
~ Chicken
Paprika with Galska ~ dumplings Uborka Saláta ~ Cucumber Salad Megy Leves ~
Cold Cherry Soup a la Budapest Töltött
Káposzta ~
Stuffed Cabbage Kolozsvári
Rakott Káposzta ~
Transylvanian Baked Sauerkraut Rétes Mákos ~ Poppyseed Struedel
Rétes Diós ~ Walnut Struedel Dobos Torte ~ three-layer cake with chocolate cream and caramel top |
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This dinner was a tremendous success thanks again to the participation of everyone! Plates were filled...
and just as quickly emptied...
From Goulash...
...to Cabbage Rolls...
...Cold Sour Cherry Soup and Chicken Paprika...
...and the most requested recipe: Transylvanian Sauerkraut
Of course, none of this would have been possible without a great deal of preparation...
...nice table settings...
and plenty of dishes!
Oh! I almost forgot to mention dessert!
A good time was had by all.
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