Matzo Gomboc Soup Matzah gomboc are Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover. For chicken broth: 2 Place chicken and all vegetables and spices in a large stockpot. Cover with 6 quarts of water. 3 Over high heat, bring to a boil and then reduce to a simmer for 4 to 5 hours. Taste for seasoning and add salt if needed. 4 Strain pot and discard vegetables. Chicken meat can be refrigerated and saved for another use. Skim broth and chill 8 hours or overnight. Remove fat from surface, skim broth again and reheat and simmer for soup. Can be made 3 days in advance. For meatballs: 5 In a large bowl, combine ingredients until just combined. 6 Form meatballs in 1/2” balls. Heat a large skilled on medium, add oil and cook in batches, turning frequently, 3-4 minutes total. Set aside. 7...

Hungarian Cucumber salad made with sour cream is a light and refreshing side salad and very common in Hungary. This was served with the chicken Paprika's.    5 cucumbers sliced 1/4 inch thick  1 ½ cups sour cream  ¼ cup apple cider vinegar  ¼ cup finely chopped fresh dill  1 ½ tsp sugar  1 small red onion, thinly sliced  1 - pinch garlic powder   (optional)  Salt and black pepper to taste 1 - Peel cucumber. 2 - Take a fork and score around each cucumber, then thinly slice.  3 - Put cucumbers in a bowl and mix in 2-4 Tablespoons of salt. 4 - Let it chill in the refrigerator for approximately 2 hours 5 - Mix the sour cream and remaining ingredients together in a large bowl. 6 - After chilling, rinse the cucumbers well with cold water. 7 - Squeeze as  remove excess water. 8 - Mix the sour cream mixture with the cucumbers. 9 - Chill until ready to serve ... Print

Cherry & Almond Tart Sweets were fed to the gods in ancient Mesopotamia and ancient India and other ancient civilizations. Dried fruit and honey were probably the first sweeteners used in most of the world, but the spread of sugarcane around the world was essential to the development of dessert.  1 Combine all ingredients in the large bowl of a food processor until mixture just starts to forms a soft dough. Remove from processor & press mixture together to form a disc. Wrap in plastic wrap & chill for 30 minutes. 2 Roll dough on a floured, smooth surface. Until it’s large enough to fit a 9-inch pan with a removable base. 3 Grease the tart pan & lift the pastry into it. If any pastry tears, just patch it back together. Lightly press the pastry into the pan. Trim the edge. Chill for 30 minutes. 4 Preheat oven to 400F placing a baking sheet on the bottom or second to the bottom rack in the oven. 5 Line the pastry case with parchment/non-stick baking paper. Half fill w...

Hungarian Apricot Christmas Cookies Christmas cookies are served at suppers and on holidays but also as an everyday comfort food. Recipes are usually passed down with some including spices like mace or nutmeg. They can be filled with a combination of prune, apricot, cream cheese, poppy seed or assorted other fillings. 1 In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl and paddle. 2 With the mixer on low, gradually mix in the flour until a smooth dough form. Turn out onto a lightly floured work surface and knead the dough gently to form a ball. Divide the dough in thirds, wrap each in plastic or waxed paper, and flatten into squares. Refrigerate at least 4 hours or overnight. 3 Position a rack in the center of the oven and heat the oven to 400°F. Line 3 cookie sheets with parchment. 4 Remove one piece of dough from the refrigerator and roll it out on a ligh...