And since traditional Hungarian dishes are based primarily on meat, seasonal vegetables, fruits, fresh bread, cheeses, and honey, I created a menu that featured many of these elements. Here's what I made, oh so many years ago...
We started with Paradicsomleves, Hungarian tomato soup...click the name for the recipe.
Traditionally, the soup is served with Palacsinta, Hungarian crepes filled with strawberry jam; I used black currant.
The main dish was Sorma, Hungarian cabbage rolls.
And we put candles in and sang around a Gwetche Kuchen, a traditional Hungarian plum tart.
I am posting this a little bit out of order. Sorry. Tomorrow we'll venture to Honduras...and wrap up the Hs in this adventure. Moving on to the 'I' countries of the world.
Post a Comment