Hungarian Poppy Seed Moon Cake
St. Margaret’s Global Cuisine Potluck on Jan. 14 will be focused exclusively on Hungarian foods. We are hoping to invite friends and neighbors who might want to try something new – both as chefs and as diners.
More than a dozen recipes — both simple and complex — are already on the Time and Talent Table. Help yourselves. Or add a favorite of your own for others to try. The Poppy Seed Moon Cake (known as Makosbeigli) sounds particularly good. The filling calls for a full pound of freshly ground poppy seeds, sugar, boiled milk, butter and lemon zest. The cake itself is a sweet yeast dough that gets spread with the filling and rolled up like a jelly roll.
Everyone knows that paprika is Hungary’s favorite ingredient. Other staples are onions, cabbages, potatoes, noodles, caraway seeds, and sour cream. Dumplings (dough wrapped around various fillings) are popular. So are green peppers and cabbages stuffed with meat and rice and a pancake known as a palacsinta.
Beginning cooks might want to try the recipe for Dill Potato Salad or Sour Cream Cabbage Slaw. Those are on the table in the parish hall. So is a tantalizing recipe for Sour Cherry Soup. Whatever you choose to bring (or if you choose to help with clean up instead), please join us Saturday, Jan. 14. Dinner starts at 6. As always, bring your own beverages and, seriously, bring a couple friends. Our friendly dinners are a great way to introduce newcomers to St. Margaret’s.