Published on April 6, 2014
History in our Kitchen 2013-2015 WINTER DISHES Pusztamérges High School, Hungary
Pig slaughter 2
Pig slaughter 3
Our national spirit is made of fruit mashed, distilled, matured. Types: • ”Kisüsti” - small pot- pálinka • Bedded pálinka • Pomace pálinka • Pálinka with honey The most popular types are made from apricots, pears, plums or mixed fruits. We drink pálinka before meals as an apéritif but also after meals as a digestif. 4 Our winter drink: pálinka
Mulled wine Spice the wine with cinnamon, star anise and clove. Add sugar and water. Warm it up, but do not boil the mixture. Add lemon or orange slices. Drink it hot. 5
Pork jelly 6 It’s a traditional and popular dish in Hungary, especially at Christmas or on New Year's Eve. Put the pig’s ears, nails, trotters and water in the pot. Add onions, garlic, carrots, a celery, parsley roots, salt and pepper. Simmer it for 5-6 hours. When it’s almost ready, take out the pieces of meat and put them into plates. Stream the jelly on the pieces of meat. Wait till the jelly sets.
Santa’s package 7 Every winter children wait for Santa Claus' arrival on 6th December. On 5th December they clean their boots and put them in the window or at the door. Santa comes at night and leaves presents in children’s boots. If they were good: chocolate, nuts and fruit if not: a small golden broom.
Christmas It is one of the most important celebrations in Hungary. It's Jesus or the Angel who brings the presents on 24th. The relatives are together, they sing carols, and have a special dinner. 8
9 The highlights of the Christmas celebration and the feast.
Stuffed Cabbage 10 It can be made from sauerkraut or savoy cabbage. This is the savoy cabbage version. Cook the cabbage until it is pliable and soft. Drain and let it cool completely. Remove the hard outer vein from the leaves. Combine minced beef, some rice, garlic and eggs in a separate large bowl. Mix it well.
Stuffed Cabbage 11 Place a small amount of the mixture into the center of a cabbage leaf. Fold the leaf over, tucking in the sides to keep the mixture inside. Pile up the stuffed leaves in a large pot, putting the larger leaves at the bottom. Add some tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes.
Poppy seed roll- ”bejgli” 12 We put flour, butter, sour cream and yeast into a big pot. We mix them well. If the dough separates from the pot, cut 4 loaves. Put them into the fridge. Wait for 3-4 hours. Make the poppy seed stuffing. Put poppy seeds, raisins, sugar, lemon, rum and milk into a pot. Cook it for a few minutes on low heat. Let it cool.
Roll out the dough. Spread it with the stuffing and roll it up. Put the rolls into a buttered pan. Spread the rolls with a yolk and bake them. 13 Poppy seed roll- ”bejgli”
Zserbó – Gerbaud slice Mix together flour, butter, sugar, yeast, yolk, baking- powder and sour cream. Knead the dough. Cut the dough into 3 parts. Grease a baking tin. Roll out one part of the dough and put it in the floured baking tin. Spread it with apricot jam. Mix together the ground walnut and sugar and sprinkle half of it on the jam. 14
Roll out the second part of the dough. Put it on the first layer. Spread it with apricot jam. Sprinkle with the rest of the walnut-sugar mix on it. Roll out the third layer and put on the top. Cover the baking tin with a tea towel and let it rest for 1 and a half hours in room temperature. Zserbó – Gerbaud slice 15
Heat the oven and bake the pastry for 25-30 minutes until light-brown. Let it cool for an hour. For the chocolate glaze: melt the chocolate and add some butter. Put the chocolate on the top of the cake and smooth it with a wide knife. Let it cool and firm completely then cut into narrow slices. Zserbó – Gerbaud slice 16
Parlour Candy - ”Szaloncukor” 17 • It is a typical Hungarian Christmas decoration and sweets. It was originally made of fondant, covered by chocolate and wrapped in shiny coloured foil. Now there are numerous versions. The most popular is with fruit jelly.
Superstitions at the turn of the year 18
New Year's Eve Champagne Frankfurter 19
Lentil pottage Pork New Year 20
Doughnut Mix flour with icing sugar. Make a hollow in the middle and put there the egg yolks. Add the milk trained yeast, a pinch of salt and rum. The dough should be soft and smooth. When the dough is ready, add some melted margarine. Knead the dough. Let it rest and rise to the double. When the dough is risen, roll it out. 22
Doughnut 23 • Cut out round pieces. • Leave them to rest a little. • Heat some oil and start frying the doughnuts. • Fry them over medium heat, covering the first half. • When turned around, they no longer need to be covered.
Source Our grandmothers, our grandfathers and the family recipe books. We thank them for their help. 24
Thank you for your attention!
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