Food offer - food prepared with pálinka

5 kg of mixed venison (with bony meat, or bone)
1 medium onion and a clove of garlic/ kg of meat
1 smaller – or a half of a bigger one – tomato/ kg of meat
2 pcs green paprika
salt, pepper, red paprika, 1/2 tbsp spicy paprika
15-20 pcs juniper berry (grind them into small pieces, or break them with a pepper mill to rough pieces)
1 csp thyme and ground cumin
1/2 liter dry red wine
1 dl of plum or rape pálinka
2 tbsp cranberry jam

Fry the bigger onion on fat cut into cubes until golden, add it to the peeled one and into pieces cut tomato (dip tomato into boiling water, so can be easily peeled) and the wheeled paprika. So fry it together while the tomato does not falls apart. Put the chopped meat into it then, place a little salt and red pepper upon him, then pour 2 dl wine and 2 dl water and blend it well. Put red pepper into it, when it starts allowing juice, then pour pálinka, cumin, pepper, thyme and the crushed garlic into it, and cook it on little - or medium - on fire, while the meat will be almost totally soft. Now pour the rest of wine, pálinka, cranberry jam, salt, sweet- and spicy red pepper into it. After it cook 10-20 minutes long and stew will be ready.
 

Steep an oven-ready mallard for three days (put in the pickle liquor at least: red wine – or sangria –, vegetables, juniper berries, mustard seed, tarragon and lemon grass). Get out the duck from pickle liquor, drip it, then rub with salt, pepper, lard it with thoroughly smoked bacon and a little garlic. Put it in a buttered baking pan and put a whole apple (larded with clove) into his belly. Then pour 2-3 dl red wine ound under it, cover the pan, and bake it in preheated oven almost ready, but meanwhile water it with dish gravy. When the meat is almost totally soft already, slice apple and pear beside it, may add grape to it, few medlar, fig or date, and if the juice vaporised from under it, then 1 dl wine. Sprinkle the fruits with a pinch of cinnamon and pour ont he whole food 1 dl mixed fruit pálinka, then cover it again then and steam it ready. Now take the cover down and bake a little „colour” for the duck.

Serve on a white dish, the fruits packed beside or round it, with french fries.
Though we used red wine at cooking, but drink sangria or some sweet white wine (pl. sweet "Egri leányka", "Debrői hárslevelű" or some kind of ice wine) to the meat.
Good appetite to it!
 

1-1,5 kg backbone of deer
2 cloves garlic
10 pcs juniper berry
10 pcs green pepper
Salt
1 pc nutmeg
1 clove (fine ground)
1 tbsp honey
Few tarragon and basil
1 liter white wine
2 dl fruit pálinka
1 tbsp cranberry or blackberry jam

Peel the meat from backbone and cut it thin strips. Pour the half of wine and rest it for one night.

Put the meat up to cook into a smaller cauldron then, pour the wine (in which he soaked) on it; add the broken juniper berries, pepper, cloves and a little salt to it, and cook it so, until meat does not get juice. Now add crushed garlic, honey and the the other spices, nutmeg and the half of the pálinka to it. Cook it on a medium flame until meat is almost totally soft, then add honey, the rest of pálinka, the jam and salt (according to own taste). If its juice vaporises during the cooking, add first the rest of wine to it, then add water to the stew carefully. If it is eady, wait an hour to get the full flavours, then warm it again, and serve in a bowl. To this stew serve egg barley, stewed vegetable, some kind of aromatic pálinka and sweet or semi-sweet white wine.
 

Take 5 dkg butter and 3 cl Dunai Hajós Cherry Pálinka to 20 dkg of trappist cheese. Grate the cheese and mix it with the butter and the pálinka. Flavour it with salt and pepper.

If it is ready, let it rest at least for half an hour on a cool place.
 

Ingredients (for 12 pieces):
20 dkg dried apricot
5 dkg raisin
4 tbsp apricot pálinka
12,5 dkg butter
10 dkg sugar
25 dkg flour
½ packet baking powder
1/2 csp ground cinnamon
csp gingerbread spice mix
2 eggs
1 tbsp honey
½ dl milk

Preparation:
Cut dried apricot and raisin in tiny pieces, and blend with apricot pálinka. Melt butter and grease the muffin form with it. Put the rest of butter aside. Warm the oven to 200 C.

Completion:
Blend sugar with flour, baking powder, cinnamon and gingerbread spice mix. Add apricot and raisin to it. Whip the egg, add butter, honey and milk to it. Add it spoonful to the floury mix. Let the mass not be too fluent. Pour the pastry into the form and bake it in oven until cca. 20 minutes.
 

2 pears, peeled, in cubes
2 dl cinnamon flavoured sugar syrup
1/2 vanilla pole
5 gelatin sheets
3 dl milk
4 egg yolks
7,5 dkg sugar
1,5 csp vanilla aroma
1,5 dl pear pálinka
1 thin sponge cake sheet
20 dkg dark chocolate
2 tbsp oil
1 csp cocoa
chocolate chips (may be coloured)

Cook pears, the sugar syrup, together with the vanilla pole (cut into two) 10 minutes long in a pan with a thick wall. Let it get cold in their own juice, then drip, and put it into a refrigerator until 1 day. Soak the gelatin sheets in cold water, boil the milk. Beat the 4 egg yolks with the sugar. Gently pour the milk, cook it slow on a small flame. When it is thickening, take it down from the fire. Mix the prodded gelatin into the cream, add the vanilla to it and chill it, then we blend it occasionally meanwhile. Beat the cold cream to hard foam. When the cream get cold, put the pears and alcohol into it,, then blend in it the cream. Smooth the cream into a (with oil greased) form 2 cm thickly, cover it up with the sponge cake, then put it into a refrigerator. Take it from the form following day. Melt the chocolate above a water vapour, add the oil to it, then whip it. Cool the chocolate lukewarm, pour it on the cream (cover it everywhere). Put it into a refrigerator until serving. Serve it sprinkled with a chocolate chips and cocoa.
 

Ingredients (for 6 persons):
70-80 dkg of strawberry and blackberry mixed
10 dkg sugar
3 tbsp apricot jam
100 ml of Dunai Hajós Cherry Pálinka

For the cake:
3 eggs, 10 dkg sugar
18 dkg butter, 30 dkg flour
Peeled lemon zest
1 packet (7 g) yeast
2-3 dkg butter (for the form)

Completion:
Wash the fruits, drip them,mix them with the sugar, the jam and the pálinka carefully. Put it into the refrigerator to make flavours full. To the cake whip the eggs with the sugar. The melted – but not boiling – butter dribble, add the flour, the lemon-peel and the yeast to it. Smooth the mass into a buttered, medium-size (ca. 18 cm) cake form and put in preheated oven, with a medium flame (180 °C; in air circulating oven 165 °C) and bake it until cca. 45 minutes. If it would redden extremely, we cover it with tinfoil. We let it get cold in the form, we put it on a dish and we present the tipsy fruits accumulated in the middle of it.

Completion time: 1 h 15 min.
One portion: 724 kcal / 3027 kJ.
Drink offer: sweet white wine (e.g. Egri Tramini barrique 97)

1 kg cherry
1 little piece cinnamon
1 vanilla pole
2 cloves
25 dkg sugar
4 dl fruit pálinka

Wash cherry and put it into jars, together with the spices. Sprinkle it with sugar, and douse it with alcohol in such a way that it covers cherry totally. Lock the glass and shake it many times every day until 1 week, in order for the sugar to permeate the fruit well. It can be consumed after 2 months.
 

Ingredients:
50 dkg flour
1/2 litres milk
6 egg yolks
3 dkg yeast
7 dkg butter
1 tbsp sugar
1 tbsp pálinka
1 packets vanilla sugar
1 csp salt
To the baking: oil
To the serving: jam

Mix the crumbled yeast with sugar in 2 dl lukewarm milk. Put the flour into a bowl, pour the plated yeast, 6 egg yolks, pálinka, salt, and the rest of lukewarm milk.

Knead the pastry until, while it becomes blistered, now get into the butter. Knead the pastry once more. Form a loaf, sprinkle with flour, raise it covered with towel until its volume duplicates.
When pastry is ready, hold it out to ca. one inch thick, hack it with flour dipped big doughnut jagger, and rest it on the board until 15 minutes. Heat cca. 5 inch thick oils in a pan, and the fun can begin: the doughnut baking.
 

Ingredients (for 10 slices):
6 eggs
15 dkg flour
5 dkg food starch
half tsp baking powder
2 tsp gingerbread spice mix
20 dkg sugar (+ 2 tbsp to strew)
3 packets vanilla sugar
1 bottle canned cherry
2 tbsp of cherry pálinka
5 dkg white chocolate
6 dl cream
2 tbsp milk chocolate chip

Part the eggs. Mix the flour, the starch, the baking powder and the gingerbread spice. Put oven paper and butter into a baking pan. Heat the oven to 200 C (gas oven 3. grade).

Beat the white of eggs to hard foam, drizzle 7,5 dkg sugar, and stir it while it will be bright. Put the egg yolks into a cream-filled pastry with 12,5 dkg of sugar, 1 packets of vanilla sugar. Drizzle the floury mix, and add it the half of the egg foam. Spin it watchfully. Finally mix the remainde foam in it. Smooth the mass into the baking pan. Bake it until cca. 15 minutes. Sprinkle a clear towel with granulated sugar thinly, cover the cake, and we roll it up with the help of the towel. Let it get cold.

Drip the cherry, then water it with the pálinka. Grate the white chocolate. Beat the cream to hard foam, mix the rest of 2 packets of vanilla sugar and white chocolate (except of 2 tbsp). Split the mass in two, put the cherry in its half. Wring the sponge cake out, grease it wit the cherry and roll it up again. We cover the roll with the rest of the cream, and sprinkle it the milkchocolate and white chocolate chips.
 

15 dkg dark chocolate
30 dkg ground hazelnut
15 dkg sugar
5 tbsp fruit pálinka
5 tbsp cutted hazelnut

Grate chocolate. Mix ground hazelnut with chocolate, sugar, pálinka and so much water (5-10 tbsp), that we get mass which can be kneaded well. Put out the mass cca. half cm between two foil and tear star-haped form from it. Sprinkle the middle of the stars with cutted hazelnut, push them in it slightly and dry it 1 day long on cold place.
 

5 white of eggs,
450 g castor sugar,
500 g ground almond,
1 tsp ground cinnamon,
20 ml cherry pálinka,
castor sugar to the stretching of the pastry

Beat it the white of eggs with a mixer very hard foam, meanwhile spread the castor sugar gradually. Put aside cca. 1 cup from foam. Warm up the oven on 160 °C. Blend almond with cinnamon, then mix its half together with the cherry pálinka carefully (set the mixer to the lowest grade) into the egg foam, and finally knead the rest of almond mix in it. Let the mass be hardly gluey. Pull out the pastry on a board (sprinkled with castor sugar thinly), cca. 5 mm pro portion, and spread it with the rest of the foam. Prick stars with different sizes from it.
 

3 dl peach juice
2 dl fresh orange juice
1 dl cream
1 packet vanilla pudding powder (which can be mixed cold)
30 dkg peach
lemon juice
0,5 dl apricot pálinka

Pour the peach juice with the orange juice into a bowl. Drip the cream, sprinkle the pudding powder into it gradually, and put it with a whisk to flat, then cool it.

Cut the peach onto tiny cubes, sprinkle it with lemon juice and pálinka, then cool it too.
Before serving mix into the soup the flavoured peach. Serve it in cups or cocktail glasses, decorate it with lemon grass.
 

Ingredients:
1 pocket of strudel sheet
2 pockets of cooking vanilla pudding powder
40 dkg sour-cherry (canned good as well)
2 lemons
Salt, sugar
2 tbsp starch
Cinnamon, clove
4 pears (canned good as well)
5 cent pear-pálinka

Preparation:
Cook the pudding thicken than usual. Peel the pears, cut into cubes and soften it in little sugar water with lemon; when cooked let it cool, then add 3 cent pear-pálinka to it. Let the pudding cool for a while then add the drained pears and the remaining pálinka to it.
Lay the strudel sheets on a table cloth on the kitchen table, spread the cold pudding evenly all over it. Roll it up into a roulade with the help of the table cloth and bake it in the oven heated to 260C for about 10 minutes until the top is browned.
Core the sour-cherry and soften in little sugar-water with cinnamon. When it’s boiling, concentrate with starch. Let the strudel cool down, slice up and pour the hot sour-cherry over it.

Ingredients:
50 dkg apricot
0,5 dl apricot pálinka (or 1 tsp apricot-pálinka concentrate and water)
1 egg
10 dkg soy flour
2 tbsp honey
A pinch of salt
1 tbsp apricot pálinka for serving
Apricot jam

Preparation:
Beat the egg with apricot-pálinka well, add soy flour to it to form a smooth batter. Let it stand like this for about 10 minutes while wash and drain the fruits. Roll the whole fruit (without coring) in some soy flour and the batter.
Start to fry them immediately in 180C hot oil for 1-2 minutes until they turn crispy and rosy brown. Let the oil drain off then place on the serving platter. Serve warm with a bowl of apricot marmalade diluted with apricot-pálinka to dip the fried crispy apricots in it. Simple, quick recipe.

Paste for 20 pcs pancake,
50 dkg cherry,
1 csp ground cinnamon,
Few castor sugar,
2 tbsp cherry pálinka (if children eat from it, then 1 tsp pálinka aroma).

Wash cherry, drip and seed. Push them slightly and blend them with cinnamon into pancake pasta, and I bake small pancakes. Serve them hot, with castor sugar, and with few some drops of pálinka. If you make it with aroma, then mix it with 5 dl milk, and sprinkle pancake with it.

Ingredients:
30 dkg deep-frozen flaky pastry
7,5 dl cream
5 dkg almond chips
50 dkg cherry
4 tbsp sugar
half tsp cinnamon
1 tbsp food starch
10 dkg castor sugar
2 tbsp cherry pálinka
3 tbsp gelatin powder
1 tbsp vanilla sugar

Let the flaky pastry ease. Toast the almond chips light. Wash the cherry, dry and seed them. Cook until 7 min. with 1,2 dl water, 2 tbsp sugar and cinnamon. Stir 1 tbsp mixed starch with cold water into the cherry, boil it for a moment and let it get cold. Heat the oven to 200 C. Hold the flaky pastry out, cut 3 pieces of circle with a diameter of 26 cm out it, and on an oven disk (rinsed with cold water) brand it as light brown under 10 minutes. One of the wafer-sheets smear with the currant jelly. Mix the castor sugar with the cherry pálinka and coat the jelly. Let the glaze get dry. Beat hard foam with the cream, the rest of sugar, vanilla sugar. Warm up in 1 dl water the gelatin, then if it got cold, mix it with 3 tbsp foam, and turn it into the rest of whipped cream. Share out the filtered cherry on the 2. pastry sheet and smear it with the gelatinous foam. Place the glazed pastry (cut into 12 pieces) on the whipped cream. Smear the side of the cake with a few whipped cream and sprinkle it with fried almond. Decorate its roof with foam roses and cherries.

15 dkg flour
4 tsp baking powder
10 dkg curd cheese
2 eggs
1 dl milk
1 tbsp sugar
salt
2 bigger apples
2 tbsp flour
2 tbsp apple pálinka

Blend flour with baking powder. Mix it flat with curd cheese, whipped eggs, milk, sugar and a pinch of salt.
It is good, if its consistence is like the very thick pancake pastry.
Peel the apples, remove their pip, their meat cut on (rings) and water it with pálinka.
Then put them one by one into flour then into the curdy pastry, and bake it in boiling oil.
Serve it sprinkled with cinnamon flavoured castor sugar.
 

500 g whipped cream
250 g raspberry or other fruit
4 tbsp sugar
2 cl raspberry pálinka

Mix whipped cream, the fruit and the sugar with a blender thoroughly, until the fruit becomes a puree. Put the mass into the ice cream machine, or into the freezer for cca. 2 hours.
Mix it up occasionally and serve it with fresh fruits.
 

For 4 glasses:
4 mature kiwis
2 mature pears
2 dl grapefruit juice
2 dl milk
3-4 tbsp of sugar or sweetening
4 tbsp pear pálinka

Peel the kiwi and the pear, hollow the pip of the pear, and cut both fruit into smaller pieces. Pulp kiwi and pear in a mixer, add grapefruit juice and milk. Flavour it with sugar or sweetening and pear pálinka and pour it into glasses.
 

1 bottles canned plum (8 dl),
8 dkg butter,
8 dkg flour,
2 dl milk,
6 eggs,
10 dkg sugar,
1 pinch ground cinnamon,
1/2 packet vanilla sugar;
To the dressing:
3 cl plum pálinka,
5 cl plum juice,
30 dkg plum jam;
For the form: butter, castor sugar;
To the serving: whipped cream.

Seed plum seed, mix a half of it and cut into little cubes the another half. Heat butter and toast the flour. Pour the vanilla-cinnamon flavoured boiling milk to it (during constant blending), then 4 dl hot canned fruit juice, and thicken it. Whip egg yolk with sugar, add it to the cold sauce, the blended and chopped plum, and the white of eggs (as hard foam). Pour the mass into a buttered, with castor sugar sprinkled pudding-bowl, steam the mass and throw it into a bowl.

Mix the plum jam well with pálinka and plum juice, and sprinkle pudding with this dressing, then serve it cold. Decorate it with whipped cream.
 

Ingredients (to cca. 12 slices):
1 table milk chocolate
5 eggs
5 tbsp + 4 tbsp fruit pálinka
20 dkg castor sugar
20 dkg flour
2 tbsp cocoa
50 dkg sour cherry
20 dkg sour cherry jam
7,5 dl cream
3 packets foam fixer
8 dkg fine granulated sugar
3 tbsp chocolate filing

Preparation: grate the chocolate. Line a cake form with oven paper (cca. 26 cm). Warm the oven to 180 Cs (gas oven 2. grade).

Completion: whip the eggs with 5 tbsp pálinka. Blend castor sugar, flour, cocoa stirring and chocolate continuously after each other. Pour the mass into the form, and bake it until cca. 60 minutes in the oven. Get it from the form and let it get cold. Wash the sour cherry, seed, pour it down thoroughly, and put 12 beautiful eyes aside to the decoration. Mix the rest of with the sour cherry jam. Cut the cake in two horizontally, on the cutted surfaces (both sheets) drip with the rest of pálinka. Lay the lower sheet onto a bowl, share the sour cherry on it. Beat the cream with the foam fixer and the sugar to hard foam, smooth its half on the sour cherry. Cover the upper wafer-sheet, push a little. Cover the cake with the rest of cream around (aside too). Push little foam roses on the edge of the cake. Decorate the cake with the sour cherry eyes (put aside) and chocolate filings. Get the cake for cca. 2 hours into the freezer, let it start just freezing.
 

6 eggs
1 pinch salt
10 dkg sugar
10 dkg flour
3 tsp cocoa powder
1 bottle canned sour cherry
1 packets vanilla sugar
40 dkg cream
5 dkg of plain chocolate (coating)
1 packet foam fixer
1 tbsp cherry pálinka
oven paper

Warm the oven. Line the baking sheet with oven paper. Separate the eggs, whip the white of eggs with some salt. Mix the egg yolk with sugar creamy. Mix the flour with the cocoa powder, then careful with the egg foam. Share out the pastry in the baking sheet steadily, then bake it on 200 C until 12 minutes. Throw it into a wet towel sprinkled with sugar and pull the oven paper down from him. Roll up the sponge cake with the help of the towel begun of its longer side, then let it cool. Wash the sour cherry, seed, or pour it down in a filter, and mix with vanilla sugar. Break the coating (chocolate) into pieces, and melt in a boiling water bath. Pour it on an oily tray, and let it freeze. Whip the cream with foam fixer, add the cherry pálinka to it. Fold the sponge cake off, smooth the 1/3 of cream, and get on the sour cherry. Roll up the sponge cake lengthwise, place it on a tray and spread it with the rest of foam.
 

Ingredients:
Butter or margarine for the form
15 dkg sour cherry without pip
6 tbsp flour
1,5 dl milk
1 egg
6 tbsp brown sugar
1/2 tbsp sodium bicarbonate
1 packet baking powder
2 tbsp cherry pálinka
1/2 tbsp cinnamon
3-4 tbsp cracked walnut
1 tbsp olive oil
Salt

Completion:
Mix the flour, baking powder, brown sugar, sodium bicarbonate, cinnamon, salt, cracked walnut thoroughly in a dish.
Mix the egg, add the milk, olive oil and cherry pálinka to it. Spread a cake form with butter or margarine and pack ont he bottom sour cherry. Mix the egg-mix with the floury mix thoroughly. Put the cake on the top of sour cherry.
Bake it on 180 degrees until 25 minutes. Check the pasta with a needle before we take it from the oven. When the cake is ready, put a plate on top of the form, and spend the form on the plate, get cold so, because the juice of sour cherry outlet makes delicate the cake.
 

Ingredients:
1 box vanilla-sour cherry ice cream
460 g bottled sour cherry
2,5 dl whipped cream
2 packets vanilla sugar
2-3 cl cherry pálinka

1) Take out the ice cream from the freezer and put it into the fridge. Filter sour cherry, dropped it, cool the 4 ice cream cups
2) Blend the cream with one packet vanilla sugar, douse it with cherry pálinka, then spend it into a pressing pack.
3) Sprinkle sour cherry with vanilla sugar, pour it into the cups level by level with ice cream and whipped cream.
 

80 g four-egg (dry) pasta
500 g of curd cheese
2 eggs
120 g sugar
50 g of dried peach
1 packet vanilla sugar
Castor sugar
2 tbsp oil
1 packets strudel pastry
To the sauce:
6 tbsp apricot jam,
6 tbsp apricot pálinka

Mix the egg yolk with the half of the sugar, vanilla sugar, put the curd cheese and the dryed peach (cutted up into small pieces). Mix it up and with the egg foam beaten up with the rest of the sugar and blend pastry in it at the end. Wrap it in an oiled strudel pastry, bake it ready on 180-200 °C. To the dressing mix jam with water to suitable density, then boil it and pour pálinka into it. Serve it beside the sliced strudel (castor sugar added on strudel).
 

To the pastry:
15 dkg flour
1 csp baking powder
1 pinch salt
15 dkg soft margarine
15 dkg sugar
2-3 drops colourless almond aroma
1 vanilla pole (scraped out inner)
Peeled lemon zest
3 eggs
3 tbsp sour cherry or cherry pálinka

20 dkg sour cherry
On top of the cake:5 dkg of almond, grilled and broked rough
3 rounded tbsp flour
1 big pinch baking-powder
2 tbsp sugar
5 dkg margarine (melted and chilled)
Few margarine and flour for the preparation of the cake form.

Warm the oven to 175 C (on a gas oven 4. grade). Grease with margarine and flour the 24-cm cake form and on its bottom cut oven paper. Using fresh sour cherry, wash it thoroughly, drip and seed. If it is frozen, defrost it. To the pastry mix flour, baking powder and salt. Then mix soft margarine, sugar, almond aroma, vanilla, peeledlemon zest under 3 minutes with a mixer, then give the eggs to it one by one and mix them well. Then mix it with baking-powder-flour, (in 2-3 detail), involve in it the pálinka. Put the almond crumb getting on top of the cake: into a bowl spread the rough broke almond, flour, baking powder and sugar, the margarine and the whole mix with hand quickly. (It looks like wet sand.) Spoon into the cake form the pastry, settle it, and load it full with the sour cherry. Sprinkle on it the almond-crumb and bake it under cca. 45 minutes. Its worthy to look it in half-time, and if his roof started flushing too much, cover it with tin foil.
 

Ingredients (for 10 slices):
To the pastry:
5 eggs
1 csp cinnamon
3 tbsp cherry pálinka
3 tbsp sugar
5 tbsp flour
3 dkg cocoa powder
1 csp baking powder
 

To the filling:
1,2 dl milk
1 vanilla stick
5 dkg butter
50 dkg frozen chestnut puree
5 sheets of gelatin or 1 packet (2,5 gramm) gelatin powder
3 dl cream
To the decoration:
30 dkg marzipan mass
3 dkg castor sugar

Warm the oven to 180 °C; in air circulating oven 165 °C. Blend egg yolks with cinnamon, pálinka and 2 tbsp water. Beat the white of eggs with sugar hard foam. Mix flour with cocoa powder and baking powder. Mix both egg masses careful into each other, and add cocoa flour to it gradually. Line a 22-cm cake form with oven paper, fill it with the mass, bake it 25-30 minutes in the oven. Check it with needle if it is ready. Boil milk with the vanilla stick (split in two in its length), then pick it out of milk. Then knead it with butter and chestnut puree. Soak gelatin sheets in cold water, slightly push them, mix it into chestnut cream with whipped cream. Cut the cake horizontally, fill it with the cream, and Cover the whole cake with the rest of it. Let it freeze, finally decorate it with pricked forms from the marzipan. Even richer, if we fill the cake with the cream only, and we cover it with melted chocolate.
 

(bikla: national costume of the Ormánság, white skirt made of home-made linen)

Ingredients:
20 nice apricots
Cherry-pálinka
Confectioners’ sugar
2 eggs
12 dkg flour
White wine
A pinch of salt
Oil

Preparation:
Cut the apricots into half, core them, sprinkle with confectioners’ sugar, and cherry-pálinka. Let them cool in the fridge for about an hour then drain off the juice. Mix the egg yolk with 9 dkg flour, add wine to get a thick but liquid mass. Add the salt and the whipped egg-white to this mass. Dip the apricot one by one into flour then into this mass and immediately fry in hot oil until they get nice rosy brown. Dust with powdered sugar and serve it.
 

(for 4 persons):
8 pcs apricot (from canned fruit)
3 tbsp castor sugar
4 tbsp apricot pálinka
15 dkg blue cheese
3 tbsp cream
1 tbsp lemon grass cut in small pieces (and letters for decoration)

Drip the peaches and put into a baking pan with their cut half downwards, sprinkle them with castor sugar and pour it with pálinka. Bake a little in 220 C preheated oven, then take out and let get cool.

Add to the cheese 1 tbsp cream and prod well with a fork.
Add to it the resr of milk, lemon grass, shape little „ boats” with a teaspoon and put them on top of (cold) peaches. Decorate their roof with a lemon grass letter.