Like many people, I’ve had my summer travel plans severely disturbed by COVID-19. My upcoming trip to Hungary has been canceled, and unless I want to spend fourteen days quarantined in a hotel room, I pretty much have to limit myself to New York and the surrounding states for future getaways.
The pandemic, however, doesn’t affect our ability to cook food and eat it. So if you need inspiration for your summer recipes, here’s a selection of posts from the past twelve months:
To finish on a sweet note, my Rigó Jancsi is really a crowd pleaser in any season.
And to think I could be wandering through the streets of Budapest in search of my next dessert recipe, or sipping cocktails on a Montenegrin beach… Sigh.
Do you have any thoughts on what kinds of dishes can utilize the Hungarian pear liqueur besides literal drinks. I have made a warmed pear compote drizzled over marscapone cheese on challah. I wondered about more savory dishes.
thank you,
Vera
Hi Vera, I can’t think of too many savory dishes made with liqueur — unless you want to do like Heston Blumenthal and spray the pear liqueur over the plates of a dish made with pears, maybe some kind of stew.
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Do you have any thoughts on what kinds of dishes can utilize the Hungarian pear liqueur besides literal drinks. I have made a warmed pear compote drizzled over marscapone cheese on challah. I wondered about more savory dishes.
thank you,
Vera
Hi Vera, I can’t think of too many savory dishes made with liqueur — unless you want to do like Heston Blumenthal and spray the pear liqueur over the plates of a dish made with pears, maybe some kind of stew.