Three Hungarian Spreads (with Pork Cracklings, Bryndza Cheese and Chicken Liver)
Pork Crackling Spread: „Töpörtyű” is eaten very frequently by Hungarians with bread, onion and pickles. This spread is a great use of leftover cracklings that become a little bit soggy. It can be flavored many different ways with minced onion, garlic etc., but I prefer to use mustard and black pepper.
Ingredients (for 6 people):
300 gr (10,5 oz) pork crackling
1,5 tbsp mustard, 1 tbsp butter at room temperature
1 tsp black pepper, salt
1. Grind the pork cracklings with a meat grinder (or use an electric chopper)
2. Mix it thoroughly with the mustard, butter, black pepper and salt
3. Cover with cling film and refrigerate for 1-2 hours
4. Spread some onto a nice slice of bread, and serve with pickles and chopped red onion.
Liptauer Spread: It's made from Bryndza, which is a soft, salty, creamy cheese made from sheep's milk. If you have trouble finding this, you can substitute fresh farmers cheese, but the flavour will be milder.
Ingredients (for 6 people):
250 gr (9 oz) Bryndza cheese
115 gr (4 oz) butter, 1/2 red onion chopped
1 tsp black pepper, 1,5 tsp paprika,
3/4 tsp ground caraway seeds,1 tbsp sour cream
1. Bring the Bryndza and butter to room temperature then mix them well until light and fluffy
2. Add the finely chopped red onion, black pepper, paprika and ground caraway seeds then mix well
3. Stir in 1 tbsp of sour cream, than mix again.
4. Cover with cling film and refrigerate at least ½ hour before serving.
5. Spread a nice portion on rye (or other) bread and serve with chopped chives and tomato
Fried Chicken Liver in Lard: This is great use of chicken livers which are cooked slowly in lard. I've used Mangalica pork lard, but it can be made with duck or goose fat too. This way, covered with the lard the chicken liver can be stored in the fridge for a long time.
Ingredients (for10-12 people):
450 gr (1 lbs) fresh chicken liver (cleaned)
300 gr (10,5oz) rendered lard
1 tsp black pepper, 1 tsp dried marjoram, salt
1. Add the rendered lard into a pot and let it melt on medium heat. When it's hot enough (but not smoking) carfully place the cleanded chicken liver pieces into it.
2. Cook it on low heat for several minutes turning the liver pieces when one side is cooked.
3. Add the black pepper and dried marjoram, stir and continue cooking on low heat for about 15 minutes.
4. Season with salt.
5. To check if the liver is done, take a piece out from the pot, and cut it in half. It should be juicy but not bloody. (but do not overcook it!)
6. If it's done, remove the pot from the heat. It can be stored in small individual jars or a bigger bowl. Place the liver pieces into the jar/bowl and pour/ladle over the lard. (be sure that the liver is fully covered!)
7. Let it cool than refrigerate until it's set.
8. Spread a slice of bread with some lard then place sliced liver pieces on it. Serve with pickles (or fresh vegetables: chopped red onion, tomato, pepper) and freshly ground black pepper.
ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/
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Liptauer Cheese: A Little Known Dish that Immigrated to the US from Hungary
What is Liptauer Cheese? Only a FABULOUS Hungarian appetizer popular for decades in the wine taverns in Hungary. It's easy, delicious and perfect for any cocktail party.
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8 Oz Cream Cheese, Softened
1/4 Cup Unsalted Butter, Softened
3 TBS Sour Cream
1 TBS Onion, Minced
4 Anchovies, Minced
1 TSP Dry Mustard
1 TSP Caraway Seeds
1 TSP Hungarian Paprika (Sweet or Hot)
1 TSP Capers
Salt & Pepper
Your Favorite Crackers or Dark Bread
Blend all ingredients through capers in a food processor. Add salt and pepper to taste. Refrigerate 1 hour. Serve with crackers or bread.
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Fromage Fort: Homemade Cheese Spread | Jacques Pépin Cooking At Home | KQED
Have a stockpile of leftover cheese in your refrigerator? Try this fromage fort - a spreadable strong cheese recipe made with white wine. Simply remove rinds and cut up an assortment of hard and soft cheeses. If you're using a lot of hard cheese and would like to soften the mixture, add a bit of cream cheese or sour cream. Put the cheese in a food processor with a bit of dry white wine (you can substitute vegetable broth), 4 garlic cloves, and pepper. That's it! You can put the mixture to brown in the broiler for a milder flavor. Put on top of soup, in pasta, cream puff dough, or just spread on a nice piece of crusty bread.
What you'll need:
1 lb. assorted cheese, garlic cloves, white wine, pepper.
Jacques Pépin Cooking At Home
Episode 127: Fromage Fort
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.