Hungarian cuisine

Vegetarian Journal, Jan-Feb, 2002 by Nancy Berkoff

All this great food has to be washed down with something. Coffee, wine, and brandy are very popular. Breakfast coffee is served with hot milk, and afternoon with whipped cream. Dinner coffee is black. Hungary makes lots of wine, including some from the famous Tokay grapes. So, sit back, sip some coffee or some wine, and plan your Hungarian feast.

KRAMPAMPULI NEW YEAR'S EVE PUNCH (Serves 10-12)

This hot and spicy beverage is served hot on Sylvester night (New Year's Eve). It is usually made with brandy, but you can use apple cider instead.

1/2 cup chopped dried figs
1/2 cup chopped dates
1/2 cup candied ginger or fruit peel
3/4 cup vegan granulated sweetener (* see note on page 11)
2 Tablespoons orange zest
1 cup brandy or apple cider
4 cups red wine or 3 cups grape juice and 1/4 cup vinegar
2 cinnamon sticks
2 cups hot brewed tea
3/4 cup orange juice
1/2 cup lemon juice

Place figs, dates, and ginger in a large nonreactive bowl. Sprinkle sweetener and zest over fruit and toss to combine. Cover and allow to stand for an hour at least.

Pour brandy and wine (or cider, juice, and vinegar) over fruit, cover and allow to stand for 30 minutes.

Place cinnamon, tea, and juices in a medium pot and bring to a boil. Pour over the fruit and serve hot, with a little fruit in each glass.

Total calories per serving: 272   Fat: <1 gram
Carbohydrates: 38 grams           Protein: 1 gram
Sodium: 16 milligrams             Fiber: 2 grams

TOFU SOUR CREAM (Makes 3 cups)

Many Hungarian dishes have sour cream as an important ingredient. You can purchase soy or nondairy sour cream, or you can whip up a batch. Store, covered, in the refrigerator, and it should last for up to four days.

2 cups silken or soft tofu, drained
3 teaspoons lemon juice
1/4 teaspoon salt
1 Tablespoon vegetable oil

Place all ingredients in a blender or food processor canister. Process until smooth and creamy. Cover and store in refrigerator until ready to use.

Total calories per 1/2-cup serving: 66   Fat: 5 grams
Carbohydrates: 3 grams                   Protein: 4 grams
Sodium: 101 milligrams                   Fiber: <1 gram

HIDEG ALMALEVES COLD APPLE SOUP (Serves 5-6)

This is a lovely cold summer soup. Serve it as a dessert, garnished with a lemon sorbet or a vanilla soy ice cream.

3 cups red and green apples, cored, peeled
  and diced
1/2 cup vegan granulated sweetener *
2 teaspoons lemon zest
3 cups hot water
1/2 cup white wine or 1/4 cup unsweetened
  apple juice
2 Tablespoons flour
2 Tablespoons cold water
1/2 cup soy cream or soy sour cream (See Note
  at end of recipe)

Combine apples, sweetener, zest, and hot water in a medium pot. Cover and cook on medium heat until apples are tender, about 30 minutes. Add the wine or juice and continue to cook.

In a small cup, combine flour and cold water to make a smooth paste. Add several spoonfuls of hot soup to paste to temper it (making it easier to incorporate into soup). Add paste to soup, stirring vigorously to combine. Simmer for 5 minutes. Remove from heat, cover and place in refrigerator to cool for at least 2 hours. Stir in cream before serving.