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Thursday, July 29, 2010

Thursday Spotlight: Stephanie Burkhart

Hungarian Cooking

Hungarian cooking. Just the phrase hints at the exotic. We've all heard of paprika and goulash soup, but Hungarian cooking is very rich and heavy. Paprika gives it a distinct taste. Recipes favor sour cream, tomatoes, green peppers, lard, and onions.

In my book The Hungarian Matthias has a Hungarian cook, János, who has to prepare a specific diet for Matthias. Matthias, as a werewolf, has certain foods he can and can't eat. Garlic is a big no-no for Matthias – it will make him sick since his body is so different.

One of János's favorite recipes is pogácsas, Hungarian scones, favoring cheese or poppy seeds. Here's a recipe for you to enjoy.

Prep Work:

Preheat oven to 400

Grease baking sheet

2 cups flour

2 tsp baking powder

1 ½ tsp sugar

½ tsp salt

2 tbsp shortening

1 egg

¼ to ½ cup milk

cheese (I prefer cheddar) or poppy seed to taste

Mix together the dry ingredients and shortening.

Rub in the flour with your fingertips until it is coarse. Beat the egg until it froths, add milk and beat. Pour into the flour until a soft dough is made. Add cheese or poppy seeds to taste.

Roll the dough into 2 inch balls. Flatten just a little with your hand or spatula.
Place scones 1 inch apart on a greased baking sheet.

Bake on middle rack at 400 for 13-15 minutes until light brown.

Serve immediately.

Link to The Hungarian book trailer:

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Sherry Gloag said...

'He who must be obeyed' loves cheese scones, I'm gonna have to try this for him :-)
Thanks for sharing

Rebecca J Vickery said...

Thanks so much for the recipe. Sounds simple and quick. Gotta try these for sure.