Szeged Style Sauerkraut Goulash (Segedínský guláš)

Winter is a great time to enjoy Central European goulash. Previously, I posted a recipe for a beef goulash famous in the Czech city of Znojmo (with pickles). Find it by clicking here. Below, I share a pork goulash inspired by one made famous in Szeged, Hungary (with sauerkraut). Truth is, there are many types of goulash served throughout Central Europe, including Czech Republic. Perhaps I’ll post about one of these others in the future.

Czechs love their sauerkraut, and in addition to it just tasting so good, it is full of nutrients.

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Marzipan Stuffed Dates with Candied Fruit (Plněné datle)

Dates are popular treats at Christmas time throughout the world. It’s definitely the case in Czech Republic, where I’ve seen beautiful ones in holiday baking sections at grocery stores. Here they are stuffed with marzipan that has a bit of orange essence, and then top with candied fruit, another ingredient you see a lot of in Czech stores around the holidays. Though any candied or dried fruit works well, I particularly love to use the combination of candied orange peel and halved dried cranberries on top. If you have the marzipan ready and handy, these are quick to make.

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Marzipan Cookies with Nuts (Marcipánové cukroví s ořechy)

These no bake “cookies” have a marzipan base, simply topped with a nut and chocolate. Walnuts on top are particularly lovely and hide the small bit of chocolate used to paste it on top. However, other nuts, including whole large almonds, could be used. The marzipan itself can be further flavored, as desired, or left “as is”. The cookie shape is often like a flower, but any semi-round shape will work. The recipe below makes about 30 to 35 small cookies.

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Plněné Ořechy (Stuffed “Nut” Cookies)

Would you like a nut…cookie?

Christmas cookie making gone nuts? Well, I guess you could say, “Yes!” These Plněné Ořechy (stuffed nut-shaped cookies) are usually reserved for more ambitious Christmas cookie making, but it’s quite a pleasure when they appear on the cookie tray. They are meant to look like a nut (most often walnut) and to celebrate their wonderful flavor. A final decoration with either chocolate on the ends, or simply a dusting of confectioner’s sugar, is optional. “Stuffings” can vary according to taste or nut shape. Here I continue the nut flavor, but with a touch of rum.

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Czech Farmers Cheese Christmas Bread (Tvarohová Vánočka)

This is a variation on the beloved Czech Christmas sweet bread (Vanočká) that is usually made with yeast. Instead, this version uses baking powder and other leavening agents. It also includes soft-style farmers cheese (měkký tvaroh), which increases its richness and gives its inside a slightly softer texture. It is quicker to make than its yeast-raised cousin (soon to also be posted), only requiring about 2 hours or less, from start to finish.

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Kokosky (Coconut Meringue Cookies)

Puffs of heavenly coconut bliss

Today is only the second week of November, yet I’ve made my first batch of Christmas cookies this year! I’ve decided to add a few additional varieties to my 10 Varieties of Czech Christmas Cookies post. So maybe I’ll have 13 or 14 in that post before Christmas?

Here I’m featuring melt in your mouth coconut meringue cookies, which are also popular on Czech Christmas cookie trays. Like most Czech cookies, they are made small to be one or two-bites each. Virtually the only fat in these meringues comes from the coconut, unless you decide to dip them in chocolate, as well.

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Mazanec (Czech Easter Bread)

As a follow-up to my Christmas cookies of Czech Republic post, I decided to share my mother-in-law’s Easter bread recipe (“Mazanec”, in Czech). Mazanec is a slightly sweet bread with some fruit and nuts, and subtle vanilla and lemon flavor. My Czech husband has always preferred Mazanec over the similar, but differently shaped, Christmas bread, called “Vánočka”. Continue reading

Linzer Tart Cookies (Linecké Koláčky)

Czech Christmas Cookie #3

There are no nuts in these buttery Linzer Tart cookies (Linecké koláčky)! They have a lovely hint of lemon and a burst of delicious jelly/preserves goodness. I love these so much with raspberry or red currant preserves, although other fruit flavors would work, too. I buy the highest quality preserves available. These are less crunchy and more melt-in-your mouth than other Linzer cookies. They hold up well. I sometimes make a double batch because these are my personal favorite Christmas cookies. Continue reading

Czech-Style Potato Salad

Czech-Style Potato Salad (2)
There is actually a lot more potato salad in the bowl than it appears. Around 3 quarts.

Happy Independence Day to my fellow Americans! I hope everyone has good weather and will perhaps enjoy the delights of a BBQ.  I’m going to my dad’s house today, where my brother will surely be the grill master. We will have simple barbecue fare, like good ole’ Loeffler’s hot dogs, hamburgers, and pork roll (a New Jersey specialty). I was asked to bring potato salad. Continue reading

Beef Goulash Znojmo Style (Znojemský guláš)

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Not the prettiest dish, but it tastes so good! Pictured with Karlovy Vary bread dumplings.

Goulash is very popular throughout Central Europe, and is a real comfort food, made at home and offered at some restaurants and pubs. Its origins are from Hungary, but the recipe takes on many forms, depending on where it is made. In this post, I’d like to share a goulash from the city of Znojmo in the South Moravian Region of Czech Republic. Continue reading