From the best of both worlds: When Traditional Hungarian Cuisine merges with Multicultural Canadian Home Cooking. Recipes from the best of Hungarian and Canadian home cooking adapted to North American food sources - we have gone metric in Canada, but we won’t let go of our measuring cup
Click on the Cookbook for the Recipes
HAPPY NEW YEAR! - BOLDOG ÚJ ÉVET!
HAPPY NEW YEAR EVERYONE!
The iconic roasted piglet, the laughing chimney sweep and
the bubbly champagne existed only on greeting cards. The New Year’s Eve celebrations
of my youth took place in Zugló at my relatives’ home party. Fireworks and street
parties were not known during the communist era; those types of festivities are
Food was always central in Hungarian celebrations and New Year’s Eve was no different. The party started at 8:00 PM with the TV Szilveszter Kabaré.
Vidékiek Budapesten - kabaré
Shortly thereafter, the aunts brought in a tray of piping hot töpörtyűs pogácsa.
Around 11:PM we ate frankfurters with bread, horseradish and mustard.
After the countdown, the National Anthem played.
We kissed and that is when the grownups shed a few tears.
We drank wine and danced to the wee hours of the morning.
At dawn, we walked down to the Erzsébet Királyné and Fűrész Utca corner, got on the first streetcar of the New Year singing and laughing all the way home.
On New Year’s Day we ate cabbage rolls, pork jelly or lentil soup. Lentil and pork was essential to bring health, wealth and good luck for the New Year. My food list is both typical and personal. People partaking in large, posh parties would have a very different list of foods with caviar crepes, suckling pig and drunkard soup. A cold wave is coming down from the North and drunkard soup is in my plans to make. As for the rest... I shall leave those to the imagination.
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.