Monday, October 12, 2009

H is for Hungary...or hungry.

Wow - lots of fresh veggies and paprika in this meal! Here are the apps:

Hungarian Beer Breadsticks Recipe - Sorkenyhenyer Palca

This recipe for Hungarian Beer Bread can be formed into sticks - sorkenyhenyer palca - rolls, loaves or pretzels - sorperec.

I think the sticks and pretzels are the best use for this no-knead, one-rise bread that is lots of fun to make with the kids (the alcohol in the beer cooks out). Translate this into a healthier snack by using white whole-wheat flour instead of all-purpose. These have such a nice crunch, they would be great with cocktails for the big kids. Click here for a larger image.

Makes 3 to 4 dozen sticks or pretzels, 12 rolls or 1 loaf of Hungarian Beer Bread

Prep Time: 30 minutes

Cook Time: 30 minutes


1 package (2 1/4 teaspoons) instant yeast (not rapid-rise)

4 cups all-purpose flour or white whole-wheat flour

3/4 cup warm water

3/4 cup vegetable oil

3/4 cup beer, at room temperature

Coarse garlic salt


Note: Using instant yeast means you don't have to dissolve the yeast in water before adding it to the remaining ingredients. There is no salt in the dough because of the garlic salt coating.

In a large bowl, combine yeast and flour. Add the remaining ingredients, except the garlic salt, and mix until well incorporated. Cover and let rise in a warm place until double, about 1 1/2 to 2 hours.

Heat oven to 350 degrees. Place parchment paper on 2 baking sheets and sprinkle with garlic salt. Punch down dough and, using a cookie scoop, portion out balls on a silicone mat (or a VERY lightly floured surface). Using your hands, roll balls into 8-inch-long by 3/4-inch-wide sticks.

Place on prepared baking pans. Brush sticks with water and sprinkle with garlic salt. Bake 20-30 minutes or until golden in color. To make pretzels, take the dough stick ends and loop them in toward the center, crisscrossing the ends.

Hideg cseresnyeleves (spiced cherry soup)


1 lb Sweet red cherries

1/2 lemon rind

6 Whole cloves

1 3-inch stick cinnamon

1/3 c granulated sugar

1/2 ts salt

3 tb quick-cooking tapioca

1 c red wine

4 lemon slices

Commercial sour cream

3 c water


Day before or early in day: Wash cherries; remove stems. With vegetable peeler remove rind from lemon in strips; stick cloves into rind.

In saucepan combine cherries and lemon rind with cloves, cinnamon, sugar, salt and water.

Simmer uncovered 15 minutes.

Gradually stir in tapioca; bring to a boil; then remove from heat; stir in wine allow to cool. Remove and discard lemon rind cloves and cinnamon; then refrigerate until serving time.

To serve ladle ice-cold soup into individual soup bowls or plates; top each serving with lemon slice and a spoonful of sour cream (or if preferred stir in cream).

June Meyer's Authentic Hungarian Liptauer Cheese Spread

Unless you were rich or were an aristocratic family you did not serve appetizers. Most families ate a Hungarian cheese called Lipto. It was made of sheep milk.

This cheese spread made with sheep's milk was often served in the gambling casinos in Hungary.

My Father often served this cheese spread along with a whole smoked Salami. He hung the Salami by a nail on a tree under which he and his friends would play Pinochle. The knife for cutting the Salami was stuck into the tree. The Liptauer Cheese made everyone thirsty. There would be a little wooden barrel of cold beer sitting in the shade. They played for pennies. But there would always be a lot of slapping down of cards and shouting. My Mother insisted they play outside because she didn't want all that cigar smoke and the incessant spitting that cigar smokers do.

Regards, June Meyer.


Cream together in a bowl until well blended

8 oz. of Lipto cheese -OR- if you cannot buy Lipto you can substitute 8 oz. cream cheese -OR- 8 oz. Feta cheese

1/2 cup soft butter

3 Tbs. thick sour cream

Mash 2 anchovy fillets

1 tsp. capers and add to bowl with cheese mixture (Optional)

Add to cheese mixture and blend ingredients thoroughly

1 Tbs. finely chopped onion

1 Tbs. prepared mustard

1 1/2 teas. Paprika

1/2 tsp. Caraway seeds smashed or bruised to release flavor

1/2 teas. salt

Shape into a smooth mound and make slight indentations in mound with tines of a fork. Sprinkle with Paprika.

Garnish with chopped parsley on plate.

Let flavors mingle in the refrigerator for at least 2 hours before serving.

Goes well with beer. Serve with Pumpernickle or Rye bread.

Makes1 3/4 cups of spread.

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