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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



2 (10-ounce) jars of maraschino cherries with stems
1- 1/2 cups chocolate chips

• Drain the cherries and discard the juice or use for another purpose.
• Put cherries on paper towels to drain completely.
• Place chocolate chips in a saucepan with a heavy bottom.
• Heat over low heat, stirring constantly, until chocolate is melted.
• Remove from heat.
• Line a baking sheet with parchment paper.
• Dip the cherries into the chocolate and swirl to coat completely.
• Place the cherries on the parchment lined baking sheet.
• Refrigerate until set. Makes about 5 dozen.




Don’t use boiling cream as you do when using dark chocolate. Let the cream cool somewhat. If the cream is too hot, the white chocolate will clump up. A higher proportion of white chocolate is needed to get the same stiffness as with dark chocolate. White chocolate ganache whips up in just 20 seconds.

17 oz / 480 g white chocolate, chopped
1 cup whipping cream
2-3 tsp butter or more

• Place the white chocolate in a clean, dry stainless steel bowl.
• Place cream in a pot and heat to boiling point.
• When cream has cooled off a little, stir it into the chocolate.
• Add in butter, 1 teaspoon at a time, and stir.
• Keep adding until texture is smooth.
• Cool to room temperature.

• Pour over the cake until totally covered.
• Cool and repeat if necessary.


1-1/2 cups whipping cream
8 oz / 226 g ounces white chocolate chips

• In a saucepan bring cream to boil.
• Remove from the heat.

• Place white chocolate chips in a large bowl.
• Add the hot cream.
• Let rest for 1 minute, then whisk until smooth.

• Transfer to the refrigerator to cool, stirring occasionally.
• When mixture is cold and thickened, beat with electric mixer to soft peaks.
• Beat the last few strokes with a whisk until thick and firm.
(Do not over-whisk, because mixture will become grainy.)



Today most hams, with or without bone, are precooked that you only need to heat through and the goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135 degrees F. Unwrap the ham and apply the glaze; increase the heat to 400 degrees F and bake for 15-20 minutes longer until the glaze is burnished. This of course is faster, but trust me on this, not better.
For the very best flavour, try to find a country ham with the bone in and the rind on. Check with your supplier about soaking the ham – the length of time needed depends on the quantity of salt used in curing the ham. The following recipe is for roasting a country ham. You may have to specially order it from an independent butcher shop; country hams are no longer sold at supermarkets in B.C.

14 - 18 lb smoked ham, bone in, rind on
1 cup apple cider
1/4 cup yellow mustard seeds
2 Tbsp cardamoms
1 Tbsp fennel seeds
2 tsp ground cinnamon
1 Tbsp ground ginger
3/4 cup mustard
3 Tbsp cloves
3/4 cup dark-brown sugar
1 cup + 2Tbsp light-brown sugar,
3 Tbsp light corn syrup
2 Tbsp molasses

• Rinse the ham and pat it dry.
• Let stand at room temperature for 2 hours.
• Place oven rack on the lowest level.
• Line the roasting pan with foil.
• Put a roasting rack in the pan.
• Place in ham, with the thicker rind on top.

• Pour 1/2 cup apple cider on ham.
• Bake at 250F for 2 hours, until thermometer reads 140F.

• Meanwhile, place cardamom, mustard seeds and fennel in a skillet on medium-low heat.
• Toast seeds for 3-4 minutes, shaking pan, until aromatic.
• Grind until cardamom breaks up.

• Place the spice mixture in a bowl.
• Add the cinnamon, ginger, mustard, 2 Tbsp light brown sugar, 2 Tbsp dark-brown sugar, corn syrup, molasses, and remaining 1/2 cup apple cider.
• Combine, and set aside.
• Remove ham from oven.
• Cool for 30 minutes.
• Trim away hard rind. Trim fat to a 1/4 inch layer. (Need not be even).
• Place ham bottom side down.
• Score fat on top, in diamond pattern.
• Insert a clove into the intersections.
• Rub the spice glaze all over the ham.
• Combine the remaining light-brown sugar and 1/2 cup plus 2 Tbsp dark-brown sugar.
• Gently pack sugar mixture all over scored fat.
• Return ham to the oven and bake for 20 minutes.
• As sugar begins to crystallize; baste hard sugar spots with remaining glaze.
• Bake 40 minutes longer, and baste; do NOT baste with pan juice.
• Ham should be dark brown, crusty.
• Rest ham for 30 minutes before carving.


As a Pest dweller, my experience with peasant sausage was limited to the generosity of friends and relatives in the country. I don't know what was more exciting receiving a fresh box of disznótoros in winter or having a plate of dry kolbász brought up from the cellar during one of my summer visits. City folk lacked the knowhow of sausage making, something that was passed on to sons from their fathers. Access to equipment and storage was also a problem. During one of our visits to Hungary I once asked a cousin for his sausage recipe. Jenő was an architect, but he grew up in Siklós and made amazing sausage. What he could tell me was more of a method; the feel for the amount of ingredients he could not transcribe into a recipe.

Once a friend from Calgary brought us a box of Hungarian sausage that was strangely reminiscent of Jenő's sausage and I asked him to get the recipe for me. Imagine my surprise when he got the recipe from the generous butcher. . .

This sausage is not for the faint of heart or without sausage making equipment. But the taste of this sausage is excitingly reminiscent of Hungarian ‘házi kolbász’. Joe, our in-law makes Italian sausage. It is pretty good, but not as good as the Hungarian. I keep on dreaming that one of these days I will invest in a sausage making equipment…

10 kg or [22 lb] pork meat combined with fat from the belly of a pig
[190 g] or [1/2 cup + 7 tsp] table salt
[20 g] or [3 Tbsp] black pepper, ground
[120 g] or [1 cup] sweet Hungarian paprika
[60 g] or [scant 1/2 cup] garlic, minced
[10 g] or [1 + 1/2 Tbsp] caraway seeds, ground
[20 g] or [1 + 1/2 Tbsp] sugar
[20 g] or [3 Tbsp] hot Hungarian paprika

Equipment needed:
Krups 402-70 The Butcher Shop Meat Grinder
medium hog casings

• Cut the meat and the fat into chunks.
• Place all ingredients in a large container and mix thoroughly.
• Cold meat grinds more easily, so keep the meat refrigerated until ready to grind.

• Put the seasoned meat through the meat grinder.
• Add 2 litres of pleasantly warm water. (The water will evaporate during smoking)
• Combine water-spice mixture with meat until thoroughly incorporated.

• Remove casings from refrigerator and knot one end.
• Lightly coat the stuffing funnel with cooking spray.
• Slip the other end of the casing over the mouth of the funnel.
• Continue to push remainder of casing up onto funnel until you have reached the knot.

• Begin to force the meat into the casing with one hand while using the other hand to control the thickness of the sausage as it is extruded.
• Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don't overstuff or the casing will burst.
• Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 6-inch intervals to make links.

• Rest the sausage refrigerated and covered up at least for overnight or up to two days before smoking.
• Smoke the sausage until the color turns to a nice red.



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