Savor the flavor… of Hungary!Posted on
New Hungarian savory strudels & soups at the Bakehouse.
In September we began our exploration into Hungarian cuisine with a trip to Budapest and a note to you explaining our choice of Hungary as a cuisine to study. (Didn’t catch that article? Here it is) Since then we’ve been baking and cooking and tasting. Now we’re very happy to have two new savory strudels and a new soup to share with you.
We’ll be serving Gabor's Hungarian Pork and Bean Soup on Tuesdays—Gabor was our terrific guide in Budapest. This dish combines three iconic characteristics of Hungarian dining: soup, pork and paprika. In Hungary, dinner isn’t dinner if soup isn’t served. So the breadth and variety of Hungarian soups is remarkable. Gabor’s is our second Hungarian soup—on Wednesdays, we’ll continue to serve Cserke Gomba Leves, Hungarian Chicken and Mushroom Soup.
Gabor’s Hungarian Pork and Bean Soup soup is a hearty blend of flavorful ham, smoky bacon, plump butter beans, fresh carrots and two forms of Hungarian paprika—smoked and sweet. Pork is the meat of choice in Hungary and it comes in every imaginable form so a soup flavored with pork and a pork stock is a classic. The paprika gives the soup an interesting flavor uncommon in American cooking. Gabor’s is thickened with a butter roux that gives the soup a smooth silkiness. For all the richness added by the roux, the soup is actually very homey and hearty, a really great choice for cold weather.
We’ve been making strudel for several years now and since our trip we’ve been very motivated to make more flavors, more often. By the end of February we hope to provide many choices of flavors, sweet and savory, every day, as well as having frozen strudels available to you to take home and bake.
Until then, on Thursday, Friday and Saturday please come and enjoy our two new savory strudels. The first is potato and bacon—a familiar and delicious combination. The second is more unusual—cabbage and goose fat. We were amazed at how common goose meat, goose broth, goose liver and goose fat are in Hungary. One night at a strudel restaurant we tried the cabbage strudel and thought wow, this is delicious. When we asked what was in it the secret ingredient turned out to be goose fat! Who would have thought? Not us! Surprisingly goose fat is easy to find in the United States. Just google it and you’ll find Schiltz Goose Farm. It might even become your new fat of choice.
Sweet strudels are available on Wednesdays and Saturdays. This month we are making raspberry and cheese, a staff favorite combination.
In December we’ll have our first late 19th Century Coffee House Torte. More about that later….
Amy Emberling, Bakehouse Co-Managing Partner & Baker