Notes about Recipes in this book

• Paprika foie gras on toast (Paprikás libamáj)

  • Frogcake on January 01, 2019

    This recipe inspired me to make foie gras appetizers for my New Year’s Eve dinner. I served small slices of foie gras, seared quickly, on small rounds of toasted bread, prepared with a brushing of rose harissa. I topped the toasts with a sprig of arugula. Lovely.

• Potato knish (Kartofl knish)

  • Yildiz100 on November 26, 2015

    I shouldn't have rated these as a made a mistake making the dough so I really can't comment on that part. I'm too skeptical of this dough to try it again. Two tablespoons of oil, no eggs, and no leavening? Seems like wrapping potatoes in a cracker. The filling was good though.

• Classic sugar cookies

  • Rutabaga on December 07, 2015

    These cookies worked quite well for me. They were sweet, buttery, and tender, probably partly due to the fact that I was careful not to overbake them (only 10 minutes in the oven per batch) and rolled them about 1/4 inch thick. Rather than reroll the scraps and risk tough cookies, I piled them together and baked one big "monster" cookie, which I let the kids eat while we were decorating the cookies so that we could save the nice ones for serving. I doubled this recipe and easily made more than 100 cookies using a variety of small and medium-to-large cookie cutters, not counting all the leftover scraps.