Hungarian St. Nicholas Day Party

Hungarian-American, St. Nicholas Day, (Dec. 6)

Christmas Celebration in Eastern Europe

Paprika Foie Gras on Toast (Paprikas Libamai)

Stuffed Cabbage with Sour Cream (Toltott Kaposta)

Baked Ham

Stuffed Mushrooms

Korozott (Feta Cheese and Paprika Spread)

Shrimps Wrapped in Smoked Bacon

Roasted Baby Potatoes with Rosemary

Smoked European Sausage Platter

Deviled Eggs

White Sangria, with Champagne

Paprika Foie Gras on Toast:

Adaptation of a recipe by Rachel Raj, the Hungarian equivalent of Rachael Ray.

1 Duck Liver, about 1 1/2 pounds, two lobes separated and trimmed

1/3 cup of rendered duck fat

1 tbsp of sweet paprika

Sea salt and pepper to taste

Recipe requires slices of country style bread, I used French baguette, as it yields smaller slices to use as canapes (Another idea would be to use toasted slices of Challah bread)

In a skillet heat the duck fat and saute the liver for 3-4 minutes on each side.

Transfer the liver to a medium size bowl.

Stir the paprika into the hot fat remaining in the skillet.

Pour the fat over the livers and let sit for 15 minutes.

Remove the livers and pour the fat in a small bowl.

Moisten a pastry brush with the paprika fat and dab it onto the bread.

Slice the liver and place on the sliced bread.

I garnish the top with a small thin slice of shallot and 2 fresh caper buds.

The livers can be served freshly cooked or prepared a day in advance and served cool.

Gratin Potatoes for Marissa

Mashed Potatoes Gratin

This is a great recipe for leftover mashed potatoes, or a recipe to prepare in advance, This will allow you more time for other recipe preparations.

3 cups of leftover mashed potatoes

3 eggs well beaten (to reduce the saturated fat, use 3 eggs but only 1 yolk)

1 cup of grated cheese, either Swiss or Cheddar (low fat cheese is OK)

Combine all ingredients and spread evenly in a buttered gratin dish.

On top of the potatoes, spread a little parmesan cheese (1 tbsp.) or extra cheese from the recipe above.

Cover and hold in the refrigerator until you are ready to bake.

To finish, place in a 380 degree oven for 35-45 minutes until top is golden.

Additional flavorings can be added to the potatoes, such as:

1/4 cup of chopped cooked bacon or prosciutto.

1/4 cup of chopped scallion/green onion

1/4 cup of frozen or fresh peas

1/4 cup of fresh diced tomato

1/4 cup of diced artichoke hearts or bottoms

1/2 tsp of chopped garlic

If you enjoy sour cream, garnish the top of the gratin with a tbsp of fat free sour cream.

Note: Anytime a recipe calls for a buttered dish, you can substitute olive oil to reduce additional saturated fat from your recipe.

Potatoes: Gratin Dauphinois

Dauphinois is a specialty in an area near the bottom of the French Alps, around Grenoble. In Grenoble, cheese is rarely used for this recipe. However, in other areas of France, Lyon for example, cooks will top the potatoes with cheese. I prefer Gruyere.

The top layer of this finished recipe should be nicely glazed. While cream will glaze better than milk, adding cheese surely guarantees a nicely glazed top.

Leftover gratin dauphinois is great a day or two after, especially with a light mixed green salad.

Whether it is served with a roast or room temperature leftovers, gratin dauphinois goes well with a Cotes du Rhone or Zinfandel.

For Six People:

Wash and peel slightly over 2 pounds of Red Bliss potatoes. After peeling hold in a bowl of cold water. Make sure they are completely covered. This can be prepared a day in advance.

Slice the potatoes into 1/4 inch slices and layer in a large saute pan.

Add 3 1/2 cups of half and half.

Sprinkle one finely chopped clove of garlic over mixture.

Season with finely ground white or black pepper to taste.

On the top of the stove, bring the mixture to a boil

With a wooden spoon stir and separate any potatoes that stick together. You want to coat every slice evenly and prevent sticking to the bottom of the pan.

Let mixture simmer for two minutes.

Then pour the entire mixture into a buttered 8 cup gratin dish.

Sprinkle the top with a 1/2 cup of grated swiss, (Emmenthaler or Gruyere) and two teaspoons of grated Parmesan cheese.

Place in a 400 degree oven for about one hour. You want a golden top, without drying up the cream mix.

Let stand for 20 minutes before service.

If ready before your roast, hold at 165 degrees until service.

While this dish goes well with a roast, having it room temperature as a leftover with salad and wine is delicious too. (I could become a vegetarian, for one day.)