December brings forth Winter Wonderland and the Holidays. When I think of Christmas dishes, warming and festive winter foods come to my mind. For me Christmas is a lot about cooking and baking … and of course music. I’m already looking forward to all the baking and cooking I will be doing and singing along my favorite Christmas music…
Vegetarian festive strudel with cabbage and mushrooms
Traditional Hungarian stuffed cabbage
enjoy!
I like challenges … well ok sometimes it is a bit uncomfortable … but then I end up with something delicious like the dish I’m presenting here today.
The savory stuffing made with cabbage, mushrooms and lentils is wrapped in a flaky strudel dough and is seasoned with the warming spices of the season. To make it even more festive, serve it with port sauce and brussel sprouts with chestnuts.
I was looking for a vegetarian Christmas dish… seriously, traditionally would there be such a thing? I have seen mushroom strudel served in the winter before but did not find it filling enough as a main dish. Then came the idea … maybe because I was craving cabbage strudel the whole fall … to make the strudel with half mushrooms and half cabbage … then added the lentils and the cheese in place of the meat, a few spices and … this festive dish was born. Cabbage is a staple vegetable for the winter and has been traditionally paired with mushrooms. My non-vegetarian guests really enjoyed a slice with their meat dish. Of course, the vegetarians were asking for seconds.
Preheat oven to 380 F.
Take filo dough out of the freezer. Let it thaw slowly.
Clean and soak the lentils for a few hours. Cook lentils.
Chop up the shallots and the celery and sauté them in some oil for 5- 10 minutes. Add the mushrooms and continue sauteing for 5 more minutes or until the mushrooms are tender. Add paprika and the garlic to activate for 1 minute, stir and add the cold stock (1/4 cup). Add the cabbage. Add chopped thyme leaves, nutmeg and chopped rosemary leaves. Cook the mixture for about 10 minutes on low heat. Set aside.
Chop up the nuts. I leave the hazelnuts chunkier. The walnuts are coarsely chopped. A small food processor can be used. Add to previous onion mixture.
In a medium sized bowl, add 1 lightly beaten egg, mustard, the nuts, the cooked lentils, mushroom/ cabbage mixture from above, feta cheese, salt and pepper. Mix well.
Let the stuffing cool, refrigerate for about 1 hour.
Take 7 sheets of filo dough and lay it on a wooden board. I like to put a piece of parchment paper below the filo dough, it is helpful for rolling. Drizzle some oil and grade some nutmeg. Spread the filling evenly on the sheet leaving 1 inch on each side empty. Roll it up. Placed it in an oiled baking dish.
Lightly beat 1 egg, add some freshly graded nutmeg and salt. Spread it on top of the rolled strudel. Wait for 5-10 minutes until egg wash is absorbed. Apply the egg-wash again. The 1 egg should cover the strudel both times. You can sprinkle additional salt and nutmeg on the top. This will make the crust really tasty.
Bake in the pre-heated oven for 25-30 minutes or until top is nice and brown.
Put left-over filo dough if there is any left in the fridge gently wrapped up in plastic bags so the leaves don’t dry out.
Serve hot with the port sauce (see below) and brussel sprouts with chestnuts. I also like to add cranberry sauce (recipe).
In a small pot, saute the shallots in some oil or butter. Add the flour for 1 min, stir. Add the garlic, stir for 30 seconds.
Add the wine and stock. Stir.
Add the thyme and rosemary springs. Cover the pot.
Cook for about 20 minutes.
Take out the bay leaves, thyme and rosemary springs.
Take off the heat, add the cream, salt and pepper.
Serve right away. Can be stored in the fridge for many days.
enjoy! Happy Holidays!
naturally gluten-free , dairy-free
Flódni is a unique traditional Jewish Hungarian dessert. The original recipe uses apples, poppy seeds, walnuts, plum jam and all these ingredients are baked into a flour crust. This recipe uses the three main ingredients: apples, poppy seeds and walnuts plus the plums but has no crust. It is a gluten free recipe, in fact it is a very clever gluten free twist to the original recipe as the carbohydrates come from the poppy seeds. Its sour, bitter and sweet flavors come together to give a distinct culinary experience.
Traditionally, it is made at the end of the year for Christmas and Hanukkah but can be eaten any time during the year. It is filled with symbolic meanings for the end of the year. Each layer is rich and decadent and according to folk traditions can supposedly bring prosperity, health and protection for the entire family.
I was inspired by the recipe that came from a website – credited at the end. I have been making this delicious alternative at Christmas time for years. I made some changes to the original recipe. I moved some sugar from the nut filling into the poppy seed filling. I also added plums to the poppy seed mixture and some alcohol to the apples. Oh and honestly adding a little ginger to the walnuts did wonders.
The poppy seeds need to be soaked for 1 hour. I think if you follow my recipe, the poppy seeds should have enough time to soak. I think assembling the poppy seed mixture first and then continue making the apple mixture should be adequate time. By the time you place the dish in the oven, the poppy seeds should have had enough time to soak if not feel free to wait longer before putting the dish in the oven. (This is just my addition to the recipe).
Ingredients for the poppy seed layer
Ingredients for the apple layer
Ingredients for the top egg-white layer
Let it cool and settle. Serve at room temperature.
enjoy!
Text and photos by twincitiesherbs.com
I can’t imagine Christmas without beigli. Beigli is a popular savory pastry in Hungary. It is made of sweet dough and can be filled with a poppy seed or walnut filling. I used poppy seeds in this recipe. The floral, earth flavored poppy seed is a popular winter food. Particularly, poppy seeds symbolize health, fertility and prosperity that are important themes for the Christmas and Winter Solstice celebration.
When I got married there were two desserts that I was able to make. One for the summer and the other for the winter. Of course, beigli was for the winter. Not sure how this worked out but I’m guessing it is because there is no Christmas without beigli … and my husband picked up the tradition very quickly. I have to let you know that it takes 4 hours to make this dessert.
Some facts
Beigli has been around for a while but no one knows the exact story behind it. One possibility is that it had originated in the old Hungarian city of Pozsony, today known as Bratislava that is now in Slovakia. Beigli started appearing on the Christmas tables only about 200 years ago. Hungary was part of the Austro-Hungarian Empire at that time so it makes sense that so many other Central European countries make it for Christmas as well.
Poppy seed is native to Western Asia and has been around for thousands of years… perhaps Hungarians started using it when they lived near Turkey.
It is considered a significant source of food from carbohydrates and is full of vitamins and minerals. It is soothing and calming, boosts the immune system and supports heart health.
Ancient Chinese Medicine considers it to be sour and neutral in energy. The seeds have a kidney shape and is believed that it is beneficial for the kidneys.
Ayurveda, the ancient healing system of India believes it is good for digestion, nourishes body fluids and the nervous system. Maybe a nice remedy to keep you calm during the holidays! Oh and it is also aphrodisiac!
You will need to get a lot of poppy seeds.
The little bottles that they sell at the supermarkets will not be enough as this recipe requires 10 oz. I purchased mine at Penzey’s but you should be able to find it in many smaller grocery stores.
When I got poppy seeds recently at Penzeys’, the clerk checking me out reminded me that poppy seeds needed to be stored in the freezer if not used up immediately. Poppy seeds go rancid easily because of their high fat content. I told her that this will not be a problem because we eat it fast. Her mouth just dropped open … I bought 1 lb. Just warning you, you will need to get a lot of poppy seeds.
The seeds will need to be ground as well. I have a Vitamix that grinds poppy seeds well. If you don’t have one, no worries! You can also use an electric coffee grinder. Supermarkets do sell canned ground poppy seed mixed with the sweeteners, flavorings, preservatives etc. They work pretty well, I have used it before but you will not get the same results.
How can the dough crack?
Hungarians are always worrying about cracks in the crust. If you follow my recipe below, you should be fine. However, the tastiest beigli I have eaten was slightly cracked, like the one on the picture. I chatted with my kids and let the dough rise too long … but everybody commented it was the best I have ever made. They wanted to know what I did differently … My mom will probably comment on the appearance but oh well. So there are some rules on how not to get cracks. For the records here they go …
Crust can crack if
Family recipe
INGREDIENTS
Ingredients for the dough
Ingredients for the filling
METHODS
Have all ingredients at room temperature.
Preparing the dough: Get the yeast started in warm milk (104 – 108 F). This is a temperature that should feel neither hot or cold on your wrist or when you stick your index finger in the solution. Dissolve the yeast in 1/2 cup of warm milk with 1 tsp of sugar, stir and cover for 5 minutes or until yeast comes up to the top. Meanwhile start sifting pinch of salt and 3 Tbsp sugar into the flour. Then cut butter into the flour mixture until it resembles course crumbs. Add the 2 eggs and the yeast mixture and quickly mix until a ball is formed. Let it rise for 2 hours, cover with a damp cloth at room temperature (65 – 75 F).
Preparing the filling. Start preparing the filling right away because it has to cool. I would not make it ahead of time because it can dry out. If you start it right after you finished the dough, it should be fine. Grind the poppy seeds (see above). Boil 1 1/8 cups of milk, add the ground poppy seeds, orange peel, sugar, flour and raisins. Mix and set it aside to let it cool.
Assembling the rolls. Turn the dough onto a lightly floured work surface and kneed shortly until they are smooth. Divide it into 2 bigger or 4 smaller pieces. For me it is too hard to get 4 equal sized balls so I either do 2 or 3 balls. Roll them out into a rectangular shape and spread half, third or quarter of the filling, respectively in about 0.5 cm thickness on the dough leaving about 1 inch from the edges. Please see picture for clarity. Start rolling the longer side. Pinch the two sides so the filling can’t come out on the sides. Repeat with the others. Put the rolls on a lightly buttered cookie sheet so the rolled up edge is on the bottom of the cookie sheet. Do an egg wash with 1 egg yolk (save the white part for later)and let the rolls rise in a coolish place (60 F) for 1 hour. Note the kitchen might be too hot for this step. Then spread 1 egg white on the rolls and cool in the fridge for a half hour. Preheat oven to 375 F. Before I put the rolls into the oven, I do another layer of egg white wash and prick the side on the sides 6-7 times to prevent cracking.
Baking the rolls. Bake in the preheated oven for 25 – 30 minutes. Take out when done or when the surface has a beautiful golden finish. Try to avoid opening the stove door while baking. Wait a good 20 – 30 minutes before cutting the slices.
enjoy! Merry Christmas! Boldog Karácsonyt!
Paul Pitchford. Healing with Whole Foods
Text, photos, recipe by twincitiesherbs.com
It is December now and I am already missing the plums from this summer. Then I happened upon this recipe (source of the recipe) … a dish with pork baked in prune sauce! I really like to prepare meats with fruits and the prunes work nicely with the pork here. Oh and that savory aroma of the prunes cooking with the shallots!!! … I decided that I will be making this recipe for Christmas Eve. I believe it would be perfect for this busy night. It can be marinated ahead of time and then just has to be cooked on the 24th … and after eating this dish I might have visions of sugar plums dancing in my head…
I really like simple meals that have an interesting flavor and this dish does just that. The pork is first marinated in a mustardy sauce and further baked in a savory plum sauce to perfection. The moist pork works nicely with the sweet prunes along with pungent spices and results in a unique sweet and savory flavor. Of course, it needs to be served with some nice wine or grape drink.
I made a few minor changes to the original recipe. I added a little red hot pepper, of course it is optional but for me, some spiciness was missing. I felt that the sweet pork along with the sweet sauce needed a touch of spiciness to balance the dish out. Not sure if it is authentic but this was more to satisfy my personal taste.
Also, I served this dish with brussel sprouts in addition to the potatoes. I served brussel sprouts but any other bitter green leafy vegetable like kale, lettuce would work well. Also, the recipe calls for 2 cups of chicken stock. You can do half white wine and half chicken stock if you wish.
If you can’t find tenderloin or just don’t want to spend so much money, sirloin is a nice alternative. Sirloin, a different part of the pork, is not as tender, will require longer cooking time and more cooking liquid. (I cooked it for 15 minutes longer and added an extra 1/4 cup of chicken stock). Honestly, they both taste nice though. Of course, if you want to impress your guests, or just treat yourself to something special, the tenderloin is more superior in flavor so go for the tenderloin!
A few words about the pork. It is sweet and salty. According to Ancient Chinese Medicine, pork is great for the fall and the winter as it is moistening. In fact, pork is moistening for the lungs, kidneys, and the spleen-pancreas. In Europe, it is a popular meat during the cold months especially during Christmas time.
INGREDIENTS
1 pork tenderloin (approx. 1.25 pounds) or sirloin
2 TBSP brown sugar
1 TBSP Dijon mustard
4 tsp extra virgin olive oil, divided
2 cloves of garlic, minced + 4 whole cloves, peeled and slightly smashed
1 tsp fresh thyme, chopped (or 1/2 tsp dry)
1/2 tsp salt
1/4 tsp pepper
10 dried plums (prunes), chopped in half
2 smaller shallots or 1 bigger one, peeled and thinly chopped
2 cups chicken or pork broth or 1 cup of chicken/pork stock and 1 cup of white wine
1 TBSP red wine vinegar
fresh parsley
DIRECTION
Marinade: In a small bowl mix sugar, Dijon mustard, 2 tsp olive oil, thyme, sale, pepper and 2 cloves of garlic. Put the mixture on the tenderloin, evenly spreading it all over the pork. You can put the pork in a zip lock bag or a marinating dish with a lid. Let it marinate in the refrigerator for 4-6 hours.
Preheat the oven to 375 F (190 C). Take the pork mixture out of the fridge and let it come to room temperature.
Prune sauce: In a pan with oven proof handles, gently heat 2 tsp of olive oil, add shallots and stir. Cook until it start becoming soft and you can smell its aroma – about 5 minutes. Add the garlic, the chopped prunes and stir … Now if I may,
I would like to invite you to stop for a few seconds and smell the aroma of the shallots, the garlic and the prunes, it is amazing … after 1 minute add the chicken stock, vinegar and hot pepper (optional). Cook for 5- 10 minutes.
Place the pork in the middle of the pan. Put the pan into the pre-heated oven for 15 minutes. Cook for an additional 20 – 25 minutes basting 2-3 times or until the meat is 160 F.
When meat’s temperature reached 160F, take the pan out of the oven and cover. Let it rest here for 10 minutes before you start slicing them.
Serve sliced with potatoes, brussel sprouts and some wine. Drizzle the sauce on the top.
enjoy!
Sources
I don’t think it is an accident that stuffed cabbage is a Christmas dish. You can surely serve it any time but it is the perfect dish for the holidays.
I smile every time I remember my daughter’s reaction. She was three years old when she saw stuffed cabbage on the Christmas table and screamed ‘YUCKY’. However, after she tried it, she realized how delicious it was. Ever since then, she makes sure that it is on the Christmas menu.
Stuffed cabbage is a popular winter dish in Hungary even though our ancestors didn’t make it. It is a dish that was inspired by the Turks. They called it szárma from the Turkish word sarma. However, many of us today can’t imagine Christmas without it. My mom made it every year.
I don’t think it is an accident that stuffed cabbage is a Christmas dish. You can surely serve it any time of the year but it is the perfect dish for the holidays. In the old days, families butchered their pigs and the meat was ready to be used by around this time. Also, there weren’t too many vegetables available except for a few like cabbages and onions. Not to mention that the dish can be kept in the cold for a couple of days. In fact, it tastes the best after a few days. This was an important consideration, too. Christmas went on for days back in the old times. Also, according to traditional customs, people were not allowed to work during the celebrations.
The recipe is not too difficult, though it is time-consuming. Just remember you won’t have to cook for 3 days afterwards! There are many variations of this recipe but this is how I make it. Please feel free to experiment with it.
Place the onion, beef bones, pepper corns, garlic, carrots, parsnips, bay leaves , celery in a large pot. Add enough water to cover everything well. Bring to a boil, turn the heat down and slowly cook for 2- 4 hours covered. Set aside. (Omit if you already have it).
Merry Christmas! Enjoy! Jó étvágyat!
Text, photos and recipe by twincitiesherbs.
Twin Cities Herbs 