12 Comments

Hugs to you, Leah. I didn’t have my own wits about me enough last week to respond to your beautiful post, but it meant a lot to me.

I have many of my Grandma’s Hungarian recipes, in her Palmer method script, in the dented green metal recipe box my mother took after Grandma died. I’m hoping there are enough recipes to suit my kosher and gluten free kitchen in this book, because it sounds like a wonderful way to have my Grandma by my side again. She came here at two, spoke Hungarian with her 6 siblings, and taught us to swear in Hungarian, but not to speak it. My mother knew enough Hungarian to talk to the wonderful owner of Paprikash Weiss when I lived in Yorkville - I still miss that place.

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Oof, I love the image you painted of your grandmother's recipe box! Thanks for sharing that lovely tribute to your grandma. There are definitely non-kosher recipes in Second Generation. But there are also many kosher-friendly/gluten free recipes. A quick scan through shows me: lecso (marinated peppers), sour cherry soup, Styrian pumpkin soup, lamb borscht, turnip schnitzel (that you could make with gf bread crumbs), smoked paprika brisket, short rib goulash, beans with poppy seeds, pine nuts & fennel, herby potato salad, poached radishes with boiled eggs, and tokaji-drenched strawberries & cream...among others!

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Hi Honey

Just added an item to my Thanksgiving menu! Many thanks to Jeremy.

Love, Mom

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Leah, thanks for turning me on to this cookbook! Both of my maternal grandparents were of Hungarian extraction, and as a child I knew, briefly, my great-grandmother who had emigrated to the US. She only spoke Hungarian (so it wasn't much of a relationship.) I also appreciate the recipe as I am sitting on a load of small beets in my garden...which I have to dig up now!

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Beets in the garden to dig up sounds like a very good thing! :)

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The head note describes garlic honey, but there's no garlic in the recipe. Does it just taste like garlic?

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Good catch! The original recipe calls for Fermented Garlic Honey (which is a separate recipe that takes a while to make) OR wildflower honey. I decided to keep things simple and just offer the wildflower honey option - but you're absolutely right about the headnote. I just updated the recipe to include the fermented garlic honey recipe in case anyone wants to try it that way. If you go with straight wildflower honey, you could grate half a clove of garlic into the marinade to get the garlicky flavor.

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Ooo, I like that idea! Wildflower honey sounds better to me than fermented garlic, but I would miss the garlic. Thanks!

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Thank you...sending you hugs and love and I appreciate you.

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Brilliant name...reflects my mood perfectly, nothing against the beets. They bring joy to my broken heart. Thank you for sharing.

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Thank you, Leah, for your wisdom, kindness, sensitivity and eloquence… and brilliantly delicious food offerings! Keep on keeping on.

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Thank you Catherine! So glad you're here. :)

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