History in our Kitchen 2013-2015

WINTER DISHES

Pusztamérges High School, Hungary

Pig slaughter

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Pig slaughter

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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.

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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.

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Pork jelly

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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

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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.

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The highlights of the Christmas celebration and

the feast.

Stuffed Cabbage

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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

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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”

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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.

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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

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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

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Parlour Candy - ”Szaloncukor”

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• 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

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New Year's Eve

Champagne

Frankfurter 19

Lentil pottage

Pork

New Year

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Carnival

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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.

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Doughnut

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• 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.

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Thank you for your attention!