Vic's Favorite Recipes

They are unbelievably good! 10/2/2013 update

Langos, Hungarian "pizza"
Chicken Paprikash
Hungarian Cucumber Salad
Fasirt, Hungarian "hamburger"
Sauerbraten, German roast
Sirloin pörkölt, Hungarian stew
Calico Beans
Cottage Cheese Noodles Hungarian style
Austrian Wiener Schnitzel
Austrian Figlemuller Potato Salad (Vienna)

Hungarian Fruit Soup
Hungarian Canteloupe Soup
Hungarian Cherry Soup

Hungarian Punch Torte (Puncs Torta)
Sicilian Ricotta Cheese Cake
Aranygaluska, Hungarian Coffee Cake
Hungarian Crepes (Palacsinta)
Austrian Emperor's Omelette, Kaiserschmarren


Singapore Sling
Mount Fuji
Barbados Rum Punch

Langos (pronounced lahn-gohsh)

Hungarian fried bread sometimes called Hungarian pizza, became part of the country's cuisine centuries ago when it was introduced by the Ottoman Turks during their occupation. Today it's a favorite street and fair food and eaten as an appetizer or snack, usually simply, rubbed with garlic and sprinkled with salt. Some incorporate caraway seeds into the mashed potato-yeast dough. Variations are to serve langos with sour cream and dill or shredded Emmenthaler or Gruyere cheese, or sprinkled with cinnamon sugar or confectioners' sugar for a sweet version.

Makes 4 Hungarian Langos

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes


· 1 lb. potato, boiled, peeled, mashed and kept warm
· 2 1/2 teaspoons instant yeast (not rapid rise)
· 1 teaspoon sugar
· 1 3/4 cups all-purpose flour
· 1 tablespoon vegetable oil
· 3/4 teaspoon salt
· 1/2 cup milk
· 2 cloves garlic, cut in half


1. Place the ingredients in the order given, except the garlic, in a mixing bowl. Using the paddle attachment, combine the ingredients until well moistened.
2. Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled.
3. Separate dough into 4 portions, shape into a round and place on a lightly floured board. Cover and let rest 20 minutes.
4. In a large skillet, heat 1 inch canola oil to 350 degrees. Flatten and stretch dough to about an 8-inch diameter. Fry one at a time about 2 minutes per side or until golden. Drain on paper towels.
5. Serve hot rubbed with garlic clove and sprinkled with salt. Variations include topping with sour cream and chopped dill or shredded Emmenthaler or Gruyere cheese. Or, for a sweet version, sprinkle with cinnamon sugar or confectioners' sugar.

The Cafe New York in Budapest, Hungary

Chicken Paprikash:

Servings: 4

· 4 tablespoons Hungarian Sweet Paprika (Szeged brand, most supermarkets carry it)
· salt
· 2.5 lbs of chicken breast w/o skin and bones OR optionally top sirloin
· 1 cup finely chopped Videlia onion
· 1 pint low fat sour cream, or yogurt.
· 1 red pepper (or green)
· catchup
· 1 stick margarine or butter
· pasta, preferably one that holds sauces well, like small shells or twists
· cup of wine: Pinot Griggio for chicken or Cabernet Sauvignon for the top sirloin. Try not to drink it while preparing this recipe.
· "baby" dill weed, finely chopped


Melt a stick of margarine or butter in a 2-4 quart pan with cover.
Add and mix in the finely chopped onion (Videlia onion is suggested). Lightly brown the onion over low heat with cover on, slightly above boiling point of the margarine or butter.
Once the onion is slightly browned, add 4 table spoons of sweet Hungarian red paprika, Szeged brand is preferred. This is critical and can be purchased in many supermarkets. Mix the paprika in very well and simmer for a couple of minutes. Then add 3-4 table spoons of ketchup and also mix in very well. Then simmer again for 5 minutes with cover on.
Add one or one and a half red pepper (or green pepper), cut up into approximately 1 inch squares. You may also just cut them up into very small pieces if so desired. Optionally: 1 or 2 heaping tablespoonful of finely chopped fresh dill weed could give this recipe a super taste. Mix all these VERY WELL into the pot.
Cut the chicken breast into halves, trim the fat off, wash and salt on both sides, add all chicken into the pot and mix very well into the previously prepared mixture. Cover the pot and make sure that it remains on low heat, just barely showing any sign of very little boiling. Add a ½ to ¾ cup of white wine, like a Pinot Griggio. Mix it in very well.
Cover the pot for 30 minutes.
At this point start preparing the pasta (German Spaetzle, or any pasta that can hold some gravy, like small shells or twists).
Test to see if the chicken is done by trying to break a few pieces apart with a spatula. If done, take the chicken pieces out into or onto a serving dish or plate, cover with foil and keep it warm.

Preparing the sauce: Add the one pint low fat sour cream (or plane yogurt) to the pot and mix it in very well. Taste it. It may need a little more salt.

Dish out the pasta first, add the chicken, and pour over it all a liberal amount of the sauce prepared in the pan.

You can also prepare another very nice version by adding 2-3 inch pieces of top sirloin pieces. Trim off all fat. Cook for ten minutes less than the chicken, and optionally use Cabernet Sauvignon as the wine addition instead of the Pinot Griggio, but it will be good with or without.

The cucumber salad goes very well with this recipe.

The Cafe Gerbaud in Budapest, Hungary

Fasirt (faw-sheert), delicious Hungarian style "hamburgers"


2 lbs. lean pork, ground at the supermarket, use within 4 hours even if refrigerated
2 tsp. salt
1 stick butter or margarine
2 smashed up cloves of garlic
Pepper to taste (1/10th tsp)
2 tsp. Hungarian sweet paprika (preferably Szeged brand)
1 tbsp finely chopped red onion
2 two day old Kaiser roll, soaked and water squeezed out
2 beaten eggs
2 heaping tbsp Italian or French bread crumbs on a plate to roll them into before frying


Soak Kaiser rolls in water, then squeeze it dry and mix well into the meat. Sauté the chopped up onions in the butter/margarine on low heat, then mix together VERY WELL the meat, onions, spices and eggs by hand. Form into flat patties, dip into bread crumbs and fry in moderately hot grease/oil. Drain off grease on paper napkins and continue to cook until meat is done.
Optional: After the fasirts are browned on both sides remove from grease and put into oven and finish cooking at 350°F. These will be crunchier on the outside.

Arany Galuska (pron: forgeddaboutit!) Hungarian Golden Dumpling Coffee Cake


Servings: 15

· 4 3/4-5 cups flour, sifted
· 1/2 cup whole milk, scalded (to scald milk heat in the top of a double-boiler over simmering water, just until a thin film appear)
· 4 1/2 teaspoons active dry yeast
· 1/2 cup warm water (110-115 F)
· 1/2 cup shortening
· 1/2 cup sugar
· 1 1/2 teaspoons salt
· 2 eggs, well beaten
· 1 cup sugar - or you could experiment with Splenda
· 3/4 cup walnuts, finely chopped (about 3 ounces)
· 1 1/2 teaspoons cinnamon
· 1/2 cup sweet butter, melted
· 1/2 cup raisins (about 2.5 ounces)


1. Soften yeast in warm water and let stand 5-10 minutes so that it proofs.
2. In a large bowl, combine shortening, 1/2 cup sugar, and salt, then immediately pour scalded milk over mixture.
3. While mixture is warm, mix in 1/2 cup flour and beat until dough is smooth.
4. Stir the yeast, then add it to the dough, mixing well.
5. Add half of the remaining flour and beat until dough is very smooth.
6. Beat in the eggs and enough of the remaining flour to make a soft dough.
7. Turn dough out on lightly floured surface and let rest 5-10 minutes.
8. Knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process until smooth and elastic (5-10 minutes) (always turn the dough in the same direction and use as little additional flour as possible).
9. Form dough into a large ball and place in a greased bowl.
10. Turn the ball over so that the surface on the top is greased and cover bowl with waxed paper and a towel.
11. Let rise in warm place (80°F) until doubled in bulk (1 1/2-2 hours).
12. Punch dough down with fist, pull the edges into the center, and turn ball over inside the bowl.
13. Cover bowl and let dough rise until nearly doubled again in bulk.
14. Meanwhile, lightly grease the bottom of a 10-inch tubed pan.
15. In a shallow dish combine 1 cup sugar, nuts, and cinnamon and set aside.
16. Place melted butter in another shallow dish and set aside.
17. Tear off bits of dough and form into balls 1-1 1/4-inch in diameter (about the size of walnuts).
18. Roll balls first in melted butter, then lightly in the cinnamon mixture.
19. Arrange a layer of balls in the bottom of the pan so that they don't touch each other.
20. Sprinkle about 1/3 of the raisins over the balls and gently press into the dough.
21. Continue this process until all of the dough is formed into balls and arranged in the pan and all of the raisins have been used up.
22. Sprinkle any remaining butter and cinnamon mixture over the top layer.
23. Cover pan with waxed paper and towel and let dough rise until light (30-45 minutes).
24. Bake at 375°F until golden brown (35-40 minutes).
25. Run spatula around sides of pan and invert onto a plate.
26. To serve, break cake apart with 2 forks.


2 lbs top sirloin beef
1 onion, medium, finely chopped
4 peppercorns
2 cloves
2 bay leaves
1/4 quart vinegar
3/8 quart water
1 teaspoon each, salt and pepper
Maggi brand liquid seasoning
2 tablespoons vegetable oil
1 medium sized tomato
2 teaspoons sugar
1/2 pint sour cream
2 tablespoons unbleached flour


Peal and chop the tomato into small pieces.

Place in large cook pot or bowl all ingredients, except for the top sirloin, sour cream and flower in a bowl and mix well. This is the marinade. Bring to a boil and then let it cool down.

Next wash and dry the top sirloin and place into the marinade (except for the sour cream and flour).

Place in pantry to marinade, turning the top sirloin every day to allow all of the meat to become infused with spices. Marinading should be allowed to take place over 5-7 days.

Remove meat from the marinade and place in pre-heated oven at 350°F with a small amount of water added to prevent burning and sticking.

Cook until done to your liking, typically 2-3 hours on low heat, 325 degrees F in the oven.

Remove peppercorns, cloves and bay leaves.

Mix the flour and water to make a paste for gravy.

Pour meat juices from pan and marinade into saucepan, bring to a boil and add the flour paste just made to thicken, mix until no lumps appear, along with the Maggi seasoning to taste.

Finally add sour cream to make the gravy and serve with dumplings and vegetables.

The dumplings need to be the German type large potato dumplings:

6 medium-sized potatoes (about 2-1/4 pounds)
3 eggs
6 tbsp. flour
butter, melted and browned
bread crumbs


1. Boil the potatoes and let stand for a few hours or overnight, still in their jackets.

2. Peel the potatoes and mash them. Add eggs and flour, form mixture into little balls.

3. Chill in the refrigerator for about an hour before cooking.

4. Bring lightly salted water to just under boiling point. Gently drop in a few dumplings, being careful not to overcrowd them. When the dumplings are cooked, they will rise to the top. To make sure your mixture has the right consistency, cook a single dumpling first. If it does not hold together, add more flour to the mixture.

5. Serve hot with melted, browned butter and bread crumbs.

Oktoberfest, Germany

Sirloin pörkölt:


· 2 1/4 pounds boneless sirloin, cut into 2" squares
· 1/2 cup flour (for flouring the beef slices)
· 5 tablespoons lard

For the sauce:

· 5 tablespoons lard
· 1 1/2 cups finely chopped onion
· 4 tablespoons sweet Hungarian paprika, "Szeged" brand preferably
· 2 cloves (or more) garlic
· salt and fresh-ground pepper to taste
· 2 tablespoons (or more) caraway seeds
· 1 cup chopped green peppers
· 1/3 cup fresh seeded tomatoes
· Approximately 1 cup water or beef stock


Find a large cast iron or similar vessel suitable for stove top use, one with a heavy lid. Meanwhile, in a separate frying pan, melt the first 5 tablespoons of lard. Pound the beef slices until they're thin: score them at the edges to keep them from curling up when they cook. Dip the slices in flour and brown them in the hot lard. Transfer the browned slices to the big pot.

Add more lard to the frying pan: saute the chopped onions until they're golden. Quickly mix in the sweet Hungarian paprika and saute it with the onions just until the raw flavor has gone off it: be careful not to burn it. Then add the water or stock, and season with the salt and pepper. When this mixture boils, pour it over the meat slices in the big pot.

Add the garlic and caraway seeds to the big pot and simmer it all together, covered, over medium heat. Shake the pot from time to time. When the meat is partially cooked, add the chopped green peppers and the tomatoes. Finish cooking the meat, and the dish is done. Serve with potatoes or, if you like, with a flour or semolina dumpling. The German dumpling under Sauerbraten would be good with this dish also.

Calico Beans


1 lb. ground beef
0.5 lb. minced cooked bacon
1 cup Catchup
2 tap salt
1 cup brown sugar
1 tabs vinegar
1 tap Guldens spicy mustard
1 - 15 3/4 oz. can of Campbell's Barbecue Beans
1 - 15 1/2 can of Hunt's Red Kidney Beans (drained)
1 - 15 oz. can of Dennison's Lima beans with Ham (skim fat in can but leave the sauce)
1 - 16 oz can Campbell's Pork and beans


Brown the ground beef and bacon in a frying pan. Drain off the fat. Add all remaining ingredients and bake in a bean pot or casserole at 350 degrees F for 45 minutes in the oven. You can use a crock pot also, but increase the heat to 50 minutes.

You may substitute other brands of beans as long as they are the same type. The amount of each need not be exactly the same, but close. The lima bean is the white lima bean, not the green. In Tennessee we substituted "northern beans".

Cucumber Salad


2 large cucumbers
1 small red onion 1 cup wine vinegar
1 table spoon sugar
1 teaspoon salad oil
1/2 teaspoon salt
1/2 pint low fat sour cream
2 heaping table spoon fresh dill diced
2 heaping table spoon Hungarian sweet paprika (Szeged brand preferred)


Peal the cucumbers and slice them VERY thin. Sprinkle with salt and let it stand for 15 minutes, then drain and press out the moisture gently. Also peal and slice very thin the red onion and add it to the cucumbers. Add all ingredients except for the dill, sour cream and the sweet paprika, and mix in. Let it stand in the refrigerator for one day. Drain and add the sour cream, dill and Hungarian sweet paprika and mix well but gently. Let it stand in the refrigerator for a second day, then serve.

Cottage Cheese Noodles, Hungarian style


12 oz egg noodles
8 oz small curd 1% fat cottage cheese
1 cup low fat sour cream
3 tablespoons buttermilk Pinch of salt
1/4 lb strips of crisp bacon, break them up into bacon bits
2 tablespoons of fresh chopped dill 1/2 cup red or white grapes


Cook noodles according to package directions. Mix the cottage cheese, a pinch of salt and buttermilk into the hot noodles, then mix in the bacon bits and chopped dill. Put the grapes on the side of the plate and serve immediately.

Hungarian Crepes (Palacsinta) for 2-3 people

The crepes:


1 cup sifted flour
1/4 teaspoon salt
1 tablespoons sugar or 1 and 1/2 tablespoons Splenda
1/2 cup milk (1 or 2%)
1/2 cup soda water
1 and 1/2 tablespoon olive oil
1 and 1/2 eggs
1 apples skinned and grated, not more than 1/2 cup
Cinnamon powder


Combine flour, salt, sugar or Splenda, 1/2 cup of milk, the eggs and stir them all until completely smooth. Mix in all ingredients one by one and blend in. Then beat the ingredients to make a smooth batter. Let it stand for ten minutes and then start dipping out each crepe into a skillet. Tip the skillet with a rotary motion to make the crepe VERY THIN - paper thin. Set the stove under the skillet to about 30% heat with the knob that controls its temperature. As soon as you see the edge of the pancake start browning, turn it over to do the other side. Brown the crepes only very lightly on each side. Spread with the filling described below, and roll up.

Cottage Cheese Filling


1 cup cottage cheese, small curd
Pinch of salt
1 egg separated
1 and 1/2 tablespoon sugar or 2 tablespoons Splenda
1/4 cup low fat sour cream
1/4 cup ground up raisins
Raspberry jam without seeds

Press the cottage cheese with a fork until well creamed. Mix with egg yolk, sugar or Splenda, sour cream, and raisins. Add one heaping tablespoon or more of this filling to each crepe, then add a small portion of cherry or strawberry or raspberry preserve without seeds along the side of the filling, roll it up, and when all crêpes are finished, heat the rolled up crêpes at 350 degrees F for 20 minutes.

Sprinkle vanilla sugar or powdered sugar on top and enjoy. This recipe will be a mind blowing experience.

You want something interesting? Use the above Chicken Paprikash recipe as a crepe filling. Just cut the chicken into small pieces.

Emperor's Omelette (Kaiserschmarren)


5 oz flour
pinch of salt
3 egg yolks
1 teaspoon sugar or Splenda
8 oz 1-2% milk
1 1/2 oz of raisins
2 oz of butter or margarine
powdered vanilla sugar


Great Austrian recipe. Mix all ingredients into a thin batter. Melt 1 oz of butter or margarine in a pan, and pour in the batter until finger deep. Sprinkle on the raisins and cook until golden brown. Add another 1 oz of melted butter, turn the omelette and cook until golden brown. Golden brown means very light brown. Put it on a large plate. Then take two forks and break the omelette into small, one-inch pieces, and allow it to become almost dry. Sprinkle the top with the powdered vanilla sugar and enjoy. Serve with your favorite fruit or fruit jam.

Vienna, Austria - The garden at Schoenbrunn.

Wiener Schnitzel


4 fillets of veal (or pork if you must), each about 4-5 oz
4 teaspoons of flour
3 eggs
5 teaspoons of bread crumbs (French or Italian bread)
Extra virgin olive oil


Heat half inch deep oil to 325 degrees F in a pan. Pound the veal or pork thin, without tearing it. Use a sledge hammer if you have to. It is important for the meat to be thin. Salt the meat on both sides lightly. Take 3 plates and pour flour, the eggs (salt and mix) and the bread crumbs onto them. Dip both sides of the meet into the flour, then the egg mixture and finally the bread crumbs, and then cook both sides quickly in the oil until golden brown. Serve immediately after cooking.

A mixed salad goes very well with this dish. Other good ideas are to serve it with potatoes or a potato salad, sliced tomatoes or French beans, and include a lemon wedge. The Wiener Schnitzel tastes very good if you squeeze some lemon juice on it, just before eating it. Frankly, it would taste great also as a sandwich with mayonnaise and a slice of Videlia onion on it.

Hungarian LECSO (LEH-choh)

Hungarian LECSO (LEH-choh) is a vegetable stew that combines three of Hungary's favorite ingredients -- peppers, tomatoes and paprika. Lecso can be served variously as a vegetable side dish, appetizer or the main meal itself, see the variations below. Many cooks can lecso to be used in the winter months. It's similar to Serbian djuvece and Russian letcho.

Banana peppers or Italian green peppers (elongated) are preferred, but green bell peppers will work.

Makes 4 to 6 servings of Hungarian Lecso

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


2 tablespoons bacon grease or oil
1 medium onion, sliced thinly
1 pound banana or Italian or green bell peppers. cut into 1/4-inch strips
3 large very ripe tomatoes, peeled and chopped or use SHORTCUT (above)
1 1/2 teaspoons sugar
1 1/2 teaspoons salt (less if using sausage)

1 tablespoon sweet Hungarian paprika


In a large skillet, saute the onion in bacon fat or oil over low heat for 5 minutes. Add pepper and cook another 15 minutes. Add tomatoes, sugar, salt and paprika and cook for another 25-30 minutes, stirring occasionally, or until mixture resembles chunky tomato sauce.


Add 1/4 cup cooked rice.
For an appetizer, add 1/4 pound thin-sliced Hungarian Debreceni sausage
Toward the end of the cooking time, add 4 beaten eggs and mix in.
For a main meal, add 1 1/2 pounds smoked or fresh Hungarian sausage.
For a lunch, serve in a bowl topped with a fried egg.


Figlmueller (Vienna) potato salad:

Serve yours with an escallop of veal, pork, chicken or even homemade fish fingers. Also great with cold meats. 

Total Time: 40 min
Yield: 6-8 servings

• 800 g waxy potatoes (1 3/4 lb potatoes) fingerling potatoes
• 1/2 small red onion, finely chopped (about 1/2 cup)
• 1 bunch of chives chopped
• pinch of salt
• field salad, corn salad, lamb's lettuce, , fetticus, nut lettuce, rapunzel (optional)

• 1/8 L strong beef broth (1/2 cup- 1 bouillon cube in 1/2 cup water)
• 3 tablespoons white wine vinegar
• 2 teaspoons table salt
• 1/2 teaspoon freshly ground white or black pepper
• 1 teaspoon dried tarragon
• 1/2 teaspoon sugar
• 1 teaspoon Dijon mustard
• 4 tablespoons neutral oil (canola, pumpkin seed, sunflower seed, safflower, or peanut oil)

In a large saucepan, combine the potatoes and 1 tablespoon of salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes. Drain the potatoes. Slice potatoes.

In a small bowl or food processor, whisk together the beef broth, vinegar, salt, pepper, tarragon, sugar, and mustard. Slowly whisk in the oil to make a thick emulsion. Season with salt and pepper.

Combine the warm potato rounds with the diced onion, chives, and dressing. Let marinate at room temp for 30 minutes before serving.  We ate the potato salad room temperature or warm, however it is just as good chilled!

Serves 2


10-12 new potatoes

1/4 very finely chopped red onion 

2 finely chopped gherkins

1 tbsp chopped capers (I prefer the ones in vinegar - rinse them in cold water first)

lemon juice (you'll need anything from the juice of quarter to half the lemon depending on taste and how juicy your lemon is)

1 tbsp cider vinegar

3 tbsp pumpkin seed oil (no substitute)

1 tsp Dijon mustard

salt and pepper

2 tbsp chopped fresh herbs (I like to use tarragon or basil depending on what I have)


  1. Boil the potatoes until cooked then drain.
  2. Whilst the potatoes are boiling, make a dressing in a large bowl – first put in the Dijon mustard, a little salt and plenty of pepper, add some olive oil and mix to combine the mustard with the oil.
  3. Add a squeeze of lemon juice, a drop of cold water and the cider vinegar. Stir well to combine.
  4. Taste to see if you want more oil, more lemon or more vinegar and if it has enough salt and pepper.
  5. Add the onion, gherkins and capers and mix in.
  6. Pour in the potatoes as soon as they have been drained and mix well. You need to do this whilst the potatoes are still warm so that they soak up the flavours.
  7. Just before you want to serve mix in the herbs.


Punch Torte (Puncs Torta)

It is pink and boozy… a very Hungarian celebration cake... for my Valentine. Adapted from a Rákóczi János recipe from Konyhaművészet. Make this as boozy as you like, just add more liqueur and less water to the soaking syrup. Mine has a lovely mild citrus/rum flavour. It is traditional to cover Hungarian punch cake with soft, pink glace icing.

The Cakes
9 egg yolks
1 cup sugar
1-1/2 cups cake flour
9 egg whites

The Soaking Syrup
1 cup sugar
2/3 cup water
1/3 cup rum
1 Tbsp orange rinds

Jam Layers
1/2 cup sieved apricot jam

Glace Icing
1-3/4 cups icing sugar
1/4 cup sieved raspberry jam
2 Tbsp lemon 
2+ Tbsp soaking syrup


• Preheat the oven to 350F.
• Line the bottoms of two round spring-form cake pans with parchment paper and spray the sides with cooking spray. Set aside.
• Line the bottom of a rectangular cake pan with parchment paper and spray the sides with cooking spray. Set aside.
• Beat the egg yolks and sugar on high speed for 4 minutes.
• Add the flour and fold in to combine.
• In a different bowl and with clean beaters beat the egg whites until stiff peaks form.
• Gradually very gently fold the beaten egg whites into the yolk and flour mixture.
• Divide the cake batter between the three prepared pans.
• Place the round cake pans on either side of the oven and balance the rectangular cake pan on the top of the two round pans.
• Meanwhile make the soaking syrup.
• Place 2/3 cup of sugar and 1/3 cup of water in a small saucepan.
• Add the orange rinds and bring to the boil.
• Remove from heat and add 1/4 cup of rum.
• Remove the rectangular pan from the oven after 11 minutes. The round cakes should be ready in four more minutes. The centers will spring back when gently tapped. Make sure the cakes are light blond color; do not over bake.
• Let the cakes cool.
• With a blunt knife cut around the cakes and unhook the spring mechanisms.
• Remove and discard the parchment paper linings from all the cakes.
• Wash and dry the round cake pans. You will use the 2 round bottoms and one of the rings for the next phase.
• Cut the rectangular cake into small cubes and place them in a bowl.
• Pour some of the soaking syrup over the cake cubes, but don't soak it out of oblivion. I had quite a bit of soaking syrup left in the end. Toss the cake cubes and reserve the remaining soaking syrup for use later.
• Spread the tops of both round cakes with the sieved apricot jam.
• Assemble one of the round cake pans and close up the spring mechanism.
• Lay one of the round cakes inside with the jam on the top.
• Lay the soaked cake cubes on the top.
• Cover with the other round cake, the side spread with jam should be on the bottom.
• Open up the spring mechanism and lay the bottom of the other pan on the top.
• Close up the spring mechanism again.
• Press down on the cake and put the pan in the fridge for 2-3 hours or for overnight.
• Place something heavy on the top.
• Make the fondant only after the cake is thoroughly chilled and the soaked mid section is well compressed.
• Sift the icing sugar into a mid sized bowl and add the sieved raspberry jam.
• Stir in 2 Tbsp fresh lemon juice.
• Add 2 Tbsp from the remaining the soaking syrup. Stir to combine.
• Add more soaking syrup if needed. The consistency of the glaze should be spreadable with the willingness to slowly flow over the top to cover the sides of the cake.
• Now take the cake out of the fridge.
• Unhook the spring mechanism and move the cake to a wire rack.
• Place a catch pan under it.
• Spread the top of the cake with the remaining apricot jam.
• Pour the fondant over the cake.
• After the glaze dripped down the sides of the cake, move it to the fridge to solidify. I put it in the freezer to speed up the process.
• Slice only after the glace icing has solidified. It will be good already, but if you wait another day it will be nothing short of amazing.

Sicilian Ricotta Cheese Cake


Bottom Crust:
1 1/2 cups crushed graham crackers
3 tablespoons butter or margarine or olive oil

2 1/2 cups ricotta cheese
1 cup confectioners' sugar or Splenda
1 teaspoon vanilla extract
2 tablespoons finely chopped candied lemon and orange peel
2 tablespoons creme de cacao liqueur

Whipped Cream for top:
1/2 cup heavy cream
1 tablespoon confectioners' sugar or Splenda, or to taste
2 (1 ounce) squares bittersweet chocolate, grated


In a small bowl, mix together the crushed cookies and butter. Press into the bottom of a 9 inch springform pan. Refrigerate while you prepare the filling.

In a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar or Splenda, and the vanilla extract until light and fluffy using an electric mixer. Stir in the candied peel by hand. Spoon the filling over the chilled crust, and smooth out the top surface. Refrigerate for 6 hours, or overnight.

Just before serving, whip cream with 1 tablespoon of confectioners' sugar until stiff in a small bowl using an electric mixer. Run a knife around the outside edge of the cake, and remove the sides of the pan. Spread the whipped cream over the top of the cake, and sprinkle with grated chocolate. Serve immediately.

Fruit Soup


1 tablespoon minced ginger
3 cups chopped strawberries
2 cups chopped pineapple
1 1/2 cups chopped mango
2 pieces lemon peel
2 pieces lime peel
2 pieces orange peel
4 cups water
1 1/2 cups sugar
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 cup blueberries
Mint sprigs, for garnish


Saute the ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary.) Add 2 cups strawberries, 1 cup pineapple, 3/4 cup mango and the lemon, lime and orange peels; cook for another 2 minutes. Add water, sugar and fruit juices and bring to a simmer, stirring occasionally. Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches to a blender or food processor. Puree and strain into a large bowl. Add remaining 1 cup strawberries, 1 cup pineapple, 3/4 cup mango and blueberries. Stir to combine, cover and refrigerate until well chilled. Serve with mint sprigs for garnish.

Canteloupe Soup


1 large, ripe cantaloupe, peeled, seeded and cut into chunks
2 cans, 6 ounces each pineapple juice
1 lime, juiced
2 kiwis, peeled and chopped 1 sprig of sweet mint
2 or 3 whole strawberries or raspberries


Combine cantaloupe, pineapple juice and lime juice in food processor and process until smooth. Pour soup into shallow bowls or cups and top with chopped kiwi pieces. This soup may be served as a starter or as a dessert course.


Hungarian Cherry Soup

Ingredients for 6:

6 cups water
1 pound fresh sour cherries, pitted
3/4 cup sugar
1 cup sour cream
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon confectioners' sugar
Sprinkle cinnamon on top of each serving


In a large saucepan, cook cherries with water and 3/4 cup sugar until done, about 10 minutes.

Meanwhile, in a medium bowl, mix sour cream with flour, salt and confectioners' sugar until smooth.

When cherries are done,temper the sour cream mixture with a few ladles of hot cherry liquid, whisking until smooth. Transfer to the pan with the cherries and whisk until smooth. Simmer 5 minutes, but do not boil.

Cool to room temperature in an ice water bath. Place plastic wrap directly on the surface of the soup (so a skin doesn't form) and refrigerate until cold. Serve cold as a first course as they do in Hungary or as a dessert with a dollop of sour cream or whipped cream.

Singapore Sling
Original version from 1915, Ngiam Tong Boon, bartender at the Raffles Hotel in Singapore.

1 1/2 ounces of Gin
1/2 ounce Cherry Heering
1/4 ounce Cointreau
1/4 ounce Benedictine
4 ounces of pineapple juice
1/2 ounce lime juice
1/3 ounce Grenadine syrup
1 dash Angustura Bitters

Shake with ice and strain it into an ice-filled tall glass.

Mount Fuji
From the Imperial Hotel in Tokyo, Japan, created around 1920.


Several Dashes Maraschino Liqueur
Or Cherry Brandy
1/2 Oz. Heavy Cream
1/2 Oz. Lemon Juice
1 1/2 Oz. Plymouth Gin
1 Egg White
1 Tsp. Pineapple Juice
Maraschino Cherry

Mixing instructions:

Mix all ingredients, except maraschino cherry, with cracked ice in a shaker or blender and pour into a chilled Old Fashioned glass. Garnish with cherry. From the Imperial Hotel, Tokyo.

Barbados Rum Punch

THIS IS a fabulous, very relaxing drink. Do not substitute ingredients unless one is specified below. The recipe below is for two glasses.

2 ozfreshly squeezed lime juice
4 oz simple syrup
6 oz Barbados MOUNT GAY rum
8 oz water
6 dashes Angostura® bitters
Plus two more ingradients at the end of preparation, before drinking.

Squeeze Limes -- fresh lime juice is imperative: no substitutes! The limes are a special type that gow in the islands or in Mexico. I would suggest an equal mixture of freshly squeezed lime and orange juice, because that mixture's taste is closer to the real thing.

Make simple syrup (dissolve cane sugar in water by heating -- ratio of 1 to 1).

Add Water -- mix well.

Refrigerate overnight - if you must...

When serving, pour punch into tall glass with some ice.

Add grated nutmeg -- no substitutes!

Add three dashes of Angostura Bitters.

High Tea

1.5 oz of Firefly Sweet Tea vodka
Sweat tea
Lemon juice

Mango Mojito

0.5 oz Monin Mango syrup
1.5 oz Mount Gay Barbados rum
Fresh lime
Fresh mint
Top off with soda water