Hungarian Food - Duck Foie Gras Terrine

Duck Foie Gras Terrine

Don’t let barbecue season lure you away from more gourmet food. There’s no need to wait until the next holiday season to eat foie gras! Washed down with some chilled dessert wine, it makes a lovely snack on a warm afternoon. Hungary is the world’s second-largest producer of foie gras (Bulgaria is the third-largest). While their […]

Advertisements
read

Partridge Breast and Dumplings in Tokaji Sauce

Up until the first world war, Hungary and Bohemia boasted several great estates for partridge shooting. Thousand of gray partridges were then exported to North America, making them one of the principal game birds here to this day. Although the only American partridges you will find in stores are farmed, a curious loophole allows the […]

read
Hungarian Cuisine - Ludlab Torta

Lúdláb Torta, or Death by Chocolate and Maraschino Cherries

There are a few famous Hungarian desserts (famous, that is, among those with an interest in Hungarian cuisine). The Dobos torta and its many layers. The Rigó Jancsi and its saccharine history. The Gundel palacsinta and its secret recipe. Less known is the lúdláb torta, a chocolate sponge cake with cherries and chocolate mousse or buttercream, covered with chocolate glaze. […]

read

Sweetbread and Chanterelle Tartlets

One of the things that first got me interested in exploring Eastern European cooking was the great potential for what high-end Hungarian cuisine could be. To help illustrate this, I adapted a recipe from Le Camélia in Bougival, France. We start with a trio of Hungarian ingredients: wild mushrooms, offals and paprika. Of course one might object that […]

read