Fraternity-Testvériség, 2009 (87. évfolyam, 1-3. szám)
2009-04-01 / 2. szám
HUNGARIAN CHEF'S CORNER THE HUNGARIAN CHEF'S CORNER Fraternity readers frequently request that a Hungarian chef’s special recipe be printed in this magazine. Now, fortunately, thanks to Mrs. Andrea Bors Somogyi, wife of the Ambassador of Hungary, one of the finest chefs in Hungary presents a tasty creation for our readers. Currently, Hungarian Chef- in-Residence Lázár Kovács, serves the Hungarian Embassy and the Ambassador’s residence with his culinary skills. He also hosts his own TV cooking show in Hungary and considers Hungarian pastries to be his true specialty. A Chef Rottiseur of the Chaine des Rottiseurs, he studied in Budapest and at the Ritz Hotel in Paris before becoming Chef of Restaurant Alabárdos, one of Hungary’s ten best restaurants and a favorite of Budapest’s elite and visiting celebrities. In 2005, he opened his namesake, Lázár’s Restaurant, in the posh Rózsadomb district of Budapest. Chef Kovács is well-known for his cooking courses and seminars and has traveled beyond his country’s borders to establish the Hungarian restaurant Facade in Moscow. He has hosted TV shows in Tunisia, Croatia and Spain and made a gastronomic tour in Buenos Aires, Argentina. His culinary field studies have also included trips to Hong Kong, Switzerland and France. When you meet this charming chef in person, you are taken by his upbeat and positive attitude, his willingness to make your eating experience the best possible, and his showmanship as he takes such pride in matching his wine selection to the entrée and dessert. In addition, he values presentation of his dishes as much as he does their quality and taste. The Fraternity is By Kathy A. Megyeri especially proud to share one of his favorite recipes with our readers, and if you have a question, concern, or request, feel free to write him in care of this magazine. He’s definitely one of Hungary’s greatest exports to the US cooking scene. SOMOGYI SPONGE CAKE (SOMOGYI GALUSKA) • Separate egg yolks and whites. Then mix yolk with sugar until light and creamy. Whip egg whites stiff with salt. • Mix egg yolks, flour, whipped egg whites and grated lemon peel in a bowl. Pour mixture in flat pan, bake it on 400 F for 20 minutes or until golden brown. Let cool, then cut into 3 identical pieces. • Meantime, prepare vanilla pudding. • Place first layer of sponge cake in deep flat pan, pour 1/3 of vanilla pudding on top, sprinkle with grated walnuts. Place second layer of sponge cake on top, pour on 1/3 of vanilla pudding, sprinkle with grated walnuts. Then place third layer of sponge cake on top, pour on 1/3 of vanilla pudding, dust with cocoa powder. Leave in fridge for 15 minutes. • Cut into squares, garnish with chocolate sauce and whipped cream. SOMOGYI SPONGE CAKE (SOMOGYI GALUSKA) Ingredients for four, preparation time: 40 minutes: • 18 eggs • 18 tbsp granulated sugar • 18 tbsp flour • Grated peel of 1 lemon • 1/2 tsp salt • 7 tbsp ground walnuts • 2 packets of yellow vanilla pudding powder • 4 cups of milk • 3.5 tbsp cocoa powder (unsweetened) • Chocolate sauce and whipped cream for decoration 10 SUMMER 2009
