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Gundel Pancake
A Gundel crêpe (original Gundel palacsinta) is a crêpe-like variety of pancake from Hungary. Overview The first Gundel crêpe was created and invented by Károly Gundel, who made the pancake with ground walnuts, raisins, and rum filling, served flambéed in a dark chocolate sauce made with egg yolks, heavy cream and cocoa. The original recipe is secret; only the Gundel restaurant knows it. The restaurant serves 25,000 portions to their guests annually. Austria The dessert is well known in Austrian cuisine. They recommend this pancake sometimes as chocolate-walnut palatschinke or walnut palatschinke in Austria. It is usually served with whipped cream and normally does not contain raisins. The Hotel Sacher presents it based on the original prescription, with caramelized walnut. See also * Palatschinke * List of pancakes This is a list of notable pancakes. A pancake is a flat cake, often thin and round, prepared from a starch-based batter (cooking), batter and cooked on a h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungary
Hungary is a landlocked country in Central Europe. Spanning much of the Pannonian Basin, Carpathian Basin, it is bordered by Slovakia to the north, Ukraine to the northeast, Romania to the east and southeast, Serbia to the south, Croatia and Slovenia to the southwest, and Austria to the west. Hungary lies within the drainage basin of the Danube, Danube River and is dominated by great lowland plains. It has a population of 9.6 million, consisting mostly of ethnic Hungarians, Hungarians (Magyars) and a significant Romani people in Hungary, Romani minority. Hungarian language, Hungarian is the Languages of Hungary, official language, and among Languages of Europe, the few in Europe outside the Indo-European languages, Indo-European family. Budapest is the country's capital and List of cities and towns of Hungary, largest city, and the dominant cultural and economic centre. Prior to the foundation of the Hungarian state, various peoples settled in the territory of present-day Hun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crêpe
A crêpe or crepe ( or , , ) is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. Etymology The French term "" derives from , the feminine version of the Latin word , which means "curled, wrinkled, having curly hair." Traditions In France, crêpes are traditionally served on the Christian holiday Candlemas (), on February 2. On that day in 472, Pope Gelasius I offered crepes as sacramental bread to French pilgrims that were visiting Rome for the Chandeleur. The sacramental bread was replaced by crêpes in France, and the day became known as "Le Jour des Crêpes" ("The Day of the Crêpes"). The day is also celebrated by many as the day that marks the transiti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian Desserts
Hungarian may refer to: * Hungary, a country in Central Europe * Kingdom of Hungary, state of Hungary, existing between 1000 and 1946 * Hungarians/Magyars, ethnic groups in Hungary * Hungarian algorithm, a polynomial time algorithm for solving the assignment problem * Hungarian language, a Uralic language spoken in Hungary and all neighbouring countries * Hungarian notation, a naming convention in computer programming * Hungarian cuisine Hungarian or Magyar cuisine (Hungarian language, Hungarian: ''Magyar konyha'') is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Hungarians, Magyars. Hungarian cuisine has been described as being the P ..., the cuisine of Hungary and the Hungarians See also * * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pancakes
This is a list of notable pancakes. A pancake is a flat cake, often thin and round, prepared from a starch-based batter (cooking), batter and cooked on a hot surface such as a griddle or frying pan. In Britain, pancakes are often leavening agent, unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder). The North American pancake is similar to a Pancake#Scotland, Scotch pancake or drop scone. Pancakes * * * * * - fluffy pancakes from Colombia * * * * * * * * * * * * * * * * * ** ** ** * * * * * * * * * * * * * * * * * * * * * * * * * * ** ** ** ** ** ** ** * - Chinese pancake * * * * * – Thai coconut-rice pancake * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Pikelet – Thick Australian pancake * * * * * * * * * * * * * – also referred to as spring onion pancake * * * * * * * * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palatschinke
Palatschinke (plural palatschinken) is a thin crêpe-like variety of pancake of Greco-Roman origin. The dessert is common in the Balkans, Central and Eastern Europe. History and etymology The dish is of Greco-Roman origin.. In 350 BCE, the ancient Greek poets Archestratos and Antiphanes first mentioned ''plakous''. Cato the Elder's short work '' De agri cultura'' ("On Farming") from about 160 BC includes an elaborate recipe for ''placenta''. Palatschinke still bears the same name of its Greek and Roman ancestors. The name comes from the Latin word ''placenta'', which in turn is derived from the Greek word ''plakous'' for thin or layered flat breads. The name of the dish has followed a track of borrowing across several languages of Central and Southeastern Europe; the dish originates in the Roman era of Central Europe and the Austrian- German term ''Palatschinke'', the Czech ''palačinka'', the Slovak ''palacinka'', and the Croatian- Serb ''palačinka'' are deemed to have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gundel
Gundel is a well-known restaurant located in the Budapest City Park, Hungary. History A previous restaurant in the spot, ''Wampetich'', opened in 1894. In 1910, Károly Gundel took over the Wampetich's lease and operated the restaurant. His son János Gundel, who had learned the hospitality trade at other hotels and restaurants, took over the restaurant's management. He created a dramatic and luxurious style that increased its popularity and created an international reputation. In 1939, the restaurant did the catering for the Hungarian contingent at 1939 World's Fair in New York City. In 1949, the restaurant was nationalized and operated by the state company of the Hungar Hotels, but it was reopened by Americans Ronald S. Lauder and George Lang in 1992. Consultants Adam Tihany and graphic artist Milton Glaser assisted in its design. Cuisine One of Gundel's signature dishes is the Gundel palacsinta, a crepe with a filling made from rum, raisin, walnuts, and lemon zes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocessed, they taste intensely bitter. In making chocolate, these seeds Cocoa bean fermentation, are usually fermented to develop the flavor. They are then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate (a.k.a., plain chocolate), or, with the addition of milk, can be made into milk chocolate. Making milk chocolate with cocoa butter and without cocoa solids produces white chocolate. In some chocolates, other ingredients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancake
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often Leavening agent, unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin pancake of Brittany, Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Solids
Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. Other definitions of cocoa solids, especially legal ones, include all cocoa ingredients (cocoa mass, cocoa powder and cocoa butter). In this case, cocoa solids without cocoa butter are specified as non-fat cocoa solids. Production Cocoa solids are what remains after cocoa butter is pressed from chocolate liquor. The li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Károly Gundel
Károly Gundel (; 23 September 1883 – 28 November 1956) was a Hungarian restaurateur, business magnate, philanthropist, writer of culinary works and the former owner of the Gundel Restaurant. Family Károly Gundel was born on 23 September 1883 in Budapest, the son of Johann Gundel, a Bavarian-born German restaurateur who emigrated to Hungary in 1857. His mother was Anna Kommer. Of the 5 children of János Gundel it was Károly who inherited his father's passion for the catering profession and his gastronomic genius. He married in 1907 with Margit Blasutigh. They had 13 children together. His grandchildren were Zoltán Latinovits, István Bujtor and Károly Frenreisz. Life After the trade school, he learned the craft in famous restaurants in Switzerland, Germany, England and France from 1900. He was secretary in the Tátralomnic's hotel between 1906 and 1908. In 1908 he became the director. He bought the Wampetich restaurant in 1910. (Later it became the Gundel restaura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heavy Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy". In many countries partially fermented cream is also sold as: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some fat-soluble c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Yolk
Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example because they are laid in situations where the food supply is sufficient (such as in the body of the host (biology), host of a parasitoid) or because the embryo develops in the parent's body, which supplies the food, usually through a placenta. Reproductive systems in which the mother's body supplies the embryo directly are said to be matrotrophy, matrotrophic; those in which the embryo is supplied by yolk are said to be lecithotrophy, lecithotrophic. In many species, such as all birds, and most reptiles and insects, the yolk takes the form of a special storage organ constructed in the reproductive system, reproductive tract of the mother. In many other animals, especially very small species such as some fish and invertebrates, the yolk mate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
