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Category Archives: Lunch
Madártej (“Bird’s Milk”)
Posted by Anna J. Kutor on 18 March, 2015 in Cook ,

Madartej

Growing up, Sunday lunches where always the time for special desserts in my family. My mother always spent extra time making a decorative cake, trying out a new cookie recipe, or satisfying the family’s recurring request for madártej, our favorite. It may have been a frugal indulgence, but a labor-intensive one at that, as the creamy custard and light-as-air egg-white dumplings would have to be prepared a day in advance. The giant bowl of deliciousness was instantly inhaled by all.

A direct descendant of the French floating island, madártej (literally “bird’s milk”) is a deceptively simple looking dessert of fluffy meringue floating on a sea of vanilla custard that has become a staple of the Hungarian culinary lexicon.

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Sunday Lunch in Hungary
Posted by Carolyn Bánfalvi on 15 January, 2015 in 100 Essentials ,Eat ,Explore ,

Hungarian Outdoor Sunday Lunch

Sunday lunch is practically a sacred ritual in Hungary. This I learned soon after arriving on my very first visit. I found myself sitting at a table set under towering chestnut and walnut trees, eating the kind of meal that would have only been prepared on holidays in my family. It was the ideal introduction to this cuisine that was new to me. I had come to visit Gábor (now my husband) for the summer. He had already told me stories about his mother’s cooking, his epic family meals, and all the Hungarian dishes that he missed so much when he was away from home. Now, I would taste it all for myself.

First there were shots of homemade pálinka, walnut liqueur, and other spirits poured unceremoniously from used plastic water and soda bottles into stout shot glasses. The meal began with húsleves, a rich consommé which was a staple at welcome meals prepared by Gábor’s mom, Kati, I would later learn. Prepared with beef or poultry, húsleves is made by slowly simmering bones and meat, and adding whole root vegetables and homemade pinched pasta when it is nearly done. For me, it has come to typify Hungarian cuisine more than almost any other dish. At the table, everyone added their own hot paprika. And a long hot green pepper was passed around the table from which everybody cut thin slices directly into their bowls.

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Taste Hungary’s 100 Essentials List
Posted by Carolyn Bánfalvi on 01 January, 2015 in 100 Essentials ,

Essential Food, Wine, and Dining Experiences 

When in Hungary, be prepared to eat and drink … and then do it some more. To fully experience Hungary there are some food, drinks, and experiences that cannot be missed. We have compiled what we think are the most essential (and tastiest) ones. We could go on…but this is enough to get started! We have stories to match some of these “essentials” (which you can get to by clicking on links in the list below the photos), and in the coming months we will add stories for each one of them. You can download the entire list here (pdf). This list is in no particular order, and will update it from time to time.

1. Lángos | 2. Unicum | 3. Gulyás (Goulash) | 4. Neighborhood Markets | 5.  Pezsgő (Sparkling Wine) | 6. Mangalica (Mangalitsa) | 7.  Nagy Vásárcsarnok (Central Market Hall) | 8.  Római Part (Romai Strand) | 9. Picnics | 10. Coffee: Historic Coffeehouses, Retro Eszpresszos, and 3rd Wave Coffee | 11. Rétes (Strudel) | 12. Nose To Tail Eating | 13. Fröccs (Spritzer) | 14. Zsíros kenyér (“Fatty” Bread) | 15. Szalonnasütés (Bacon Roasting) | 16. Szódásüveg (Soda Syphons) | 17. Michelin-Starred Restaurants | 18. Romkocsma (Ruin Bars) | 19. Dobos Torta | 20. Pálinka | 21. Túró Rudi | 22. Jewish Cuisine | 23. Velőscsont (Bone Marrow) | 24. Tokaj | 25. Indigenous Grape Varietals | 26. Liba/Kacsa Máj (Foie Gras) | 27. Kacsa (Duck) and Goose (Liba) | 28. Szilvás Gombóc (Plum Dumplings) 29. Szörp (Fruit Syrup) | 30. Taste Hungary Tours |31. Étkezde (Lunch Rooms) | 32. Cukrászdas (Patisseries) | 33.  Fagylalt (Ice Cream) | 34. Mák (Poppy Seeds) | 35. Dió (Walnuts) | 36. Húsleves (“Meat Soup”) |  37. Hideg Gyümölcs Leves (Cold Fruit Soup) | 38. Töltött Paprika & Töltött Káposzta (Stuffed Peppers & Stuffed Cabbage) | 39. Palacsinta  (Pancakes) | 40. Furmint | 41. Holiday Traditions | 42. Paprika and Peppers | 43. Disznótor (Pig Slaughter) | 44. Drinking From Unmarked Plastic Bottles | 45. Házi Barack & Szilva Lekvár (Homemade Apricot and Plum Jam) | 46. Hungarian Wine Country | 47. Artisan Cheese | 48. George Láng’s The Cuisine of Hungary | 49. Lake Balaton: Corn on the Cob, Lángos, and Artisan Products | 50. Craft Cocktails | 51. Bogrács (Cauldron) | 52. Savanyúság (Pickles) | 53. Craft Beer | 54. Tökmag (Pumpkin Seeds) | 55. Fresh-Picked Fruit | 56. Meggy (Sour Cherries) | 57. Gomba (Mushrooms) | 58. Halászlé (Fisherman’s Soup) | 59. Házi Fánk (Homemade Donuts) | 60. Krémes | 61. Hidegtál (Cold Plate) | 62. Yeast-Raised Desserts | 63. Flódni | 64. Fried Food (with Homemade Tartar Sauce) | 65. The Tasting Table | 66. Gyula Krúdy’s Novels | 67. Etyek | 68. Budapest’s Natural Springs | 69. Bor Mámor Bénye | 70. Budapest Wine Festival | 71. Sólet (Cholent) | 72. Lecsó | 73. Maximilian | 74. Rozé (Rosé) | 75. Tokaji Esszencia | 76. Rákóczi Túrós | 77. Kürtöskalács (Chimney Cake) | 78. Leves (Soup) | 79. Seasonal Eating | 80. Pogácsa | 81. Red Wine from Southern Hungary | 82. Sörözős and Borozós | 83. Hungarian Breakfast | 84. Kovászos Uborka (Fermented Cucumbers) | 85. Tészta (Pasta) | 86. Paprikás Csirke (Chicken Paprikás) | 87. Lunch at a Butcher | 88. Pork: Sausage, Bacon, and More | 89. Főzelék | 90. Zsír (Fat) | 91. A Spájz (The Pantry) | 92. Home-cooking | 93. Túró (Curd Cheese) | 94. Poncichter Ragu (Soproni Bean Stew) | 95. Pörkölt (Stew) | 96. Bodzalé (Elderflower Juice) | 97. Wine from Somló | 98. Téliszalámi (Winter Salami) | 99. Gesztenyepüré (Chestnut Puree) | 100. Sunday Lunch

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