Hungarian Master Classes
The kickoff of the Master Class Series was on April 18, 2020. There are different themes every week and we would like to engage everyone who participated in the ReConnect Hungary Program including their relatives, friends who might be interested in the Hungarian culture, cousine, history and much more.
Please contact us if you would like to participate in our Master Class series!
MASTER CLASS #1 (April 18, 2020)
We will view a Hungarian film by celebrated Hungarian film makers/ directors Noémi Szakonyi and Máté Vincze. Discussion to follow.
Északi Menedék - Film and Q&A with the directors Noémi Szakonyi and Máté Vincze
After the revolution of 1956, hundreds of thousands of Hungarians left their home country to escape political retaliation and Soviet oppression. We will be sending you a link to a short 20 minute film (documentary) on Saturday that will blow you away. The film is about a place that Hungarians immigrated to in '56 that so few people know about to this day. Please join us on Saturday for the viewing of "Shelter in the North". It's charming, entertaining, informative and these two well-renowned Hungarian directors will be joining us to answer any questions you have about the story and characters.
Time: Apr 18, 2020 1:00 PM Eastern Standard Time, 10:00 AM Pacific Standard Time, 7:00 PM Hungary
to watch the documentary "Shelter in the North".
You can watch the full Master class (discussion with the directors) by clicking on this link
Watch the discussion with the film makers/ directors Noémi Szakonyi and Máté Vincze:
MASTER CLASS #2 (April 25, 2020)
Our 2nd Masterclass is this Saturday and we're cooking!
Cooking Class with Árpád Krizsán
Join us this Saturday, April 25 at 1 PM EST on Zoom, for our second "Magyar Masterclass" where we will learn how to make Hortobágyi Palacsinta! This class is sure to be as thrilling as it is delicious!
Árpád is a Hungarian from Sweden then Austria now Connecticut; a Banker, sometimes a photographer, but always a passionate cook! This is his tribute to Jacques Papin and his premier as a live cooking class chef.
This recipe serves 4
1 ripe tomato chopped
1 big onion finely chopped
1 small green or red pepper
1.5 LBS of ground meat: Can be chicken, beef, pork or any combination of the three
8 large homemade crepes (to be prepared in advance of the class. Recipe and ingredients will be below this list).
1 large flat dish for the oven to hold the crêpes
1 cup of sour cream (plus some extra for serving)
2 TBS heavy cream
sweet Hungarian Paprika
1 1/2 cups milk
pinch of salt
1 cup all purpose flour
2 TBs oil or butter
Mix flour, eggs and a pinch of salt to a smooth consistency. slowly add milk, 2 TBLS of oil and let the batter rest for 1 hour.
Heat a 7-inch crêpe pan and brush with butter. Pour 1/4 cup of batter into the pan and rotate it immediately to coat the bottom evenly; pour any excess batter back into the bowl. Cook the crêpe over moderate heat until lightly browned on the bottom, about 30 seconds. Flip the crêpe and cook the second side until brown dots appear, about 10 seconds longer. Transfer to a large plate. Repeat with the melted butter and remaining batter
Topic: Cooking Class with Árpád Krizsán
Time: Apr 25, 2020 01:00 PM Eastern Time /12 PM Central/ 11AM Mountain/ 10 AM Pacific (US and Canada)
Watch our Master Class and learn how to make Hortobágyi palacsinta too!
MASTER CLASS #3 (May 2, 2020)
Our 3rd Masterclass is this Saturday and we're baking Dobos Torta!
Andrea attended Pastry School in Esztergom Hungary and became a pastry chef in 1999. She is now busy in Central Jersey baking Hungarian pastries and crackling scones (pógacsa). She would like to acquaint as many people as possible with the amazing variations of Hungarian pastries, cakes and desserts.
As usual, the class will take place this Saturday, May 2nd at 1pm EST/ 12pm Central/ 11AM Mountain and 10 AM PST
Dobos torta ingredients list:
1 dozen Eggs (12 eggs)
1lb sugar (not gonna use all)
2 cups choc, chips
1.5lb unsulted butter
1 tsp baking powder
1 cup cake flour
1/2 cup of regular flour
1/4 cup oil
Star tip for the piping bag (to decorate the cake)
1/2 cup powder sugar
round cake cutter if you have.
Watch our Master Class and learn how to bake Dobos Torta too!
MASTER CLASS #4 (May 9, 2020)
Please join us this Saturday for a class in how to dance the "Magyar Verbunk" folk dance. (Get ready for some boot slapping!)
Traditionally, the "Magyar Verbunk" is danced by men, but now-a-days, it is danced by everyone. Skip your digital fitness class, grab your csizma and join us for a cardio-filled hour of Magyar fun!
At this week's class, you will hear a brief history of the dance by Nora Miklos, KCSP* Research Fellow at HHRF**. Following Nora's presentation, there will be a short performance by Adam Ujlaki, KCSP* scholarship recipient from Debrecen Hungary.
Adam will then teach basic steps to start, then more difficult patterns of this 18th-century Hungarian Dance and music genre.
The class will take place this Saturday, May 9th at 1pm EST/ 12pm Central/ 11AM Mountain and 10 AM PST
*KCSP is the Kőrösi Csoma Sándor Ösztöndíj Program. It is a fellowship program sponsored by the Hungarian government to send Hungarians to diaspora communities to share culture expertise. It is named for a famous Hungarian linguist
**HHRF is the Reconnect Hungary parent organization "Hungarian Human Rights Foundation".
Watch our Master Class and learn how to dance "Magyar Verbunk" folk dance too!
MASTER CLASS #5 (May 9, 2020)
Join us for Masterclass #5 to make CHICKEN PAPRIKAS!
Join us this week Saturday for a class in how to make a Hungarian culinary cornerstone: The one and only CHICKEN PAPRIKAS (with Nokedli).
This class will be taught by the Honorary Consul of Hungary for Manitoba, Canada, and self professed talented Hungarian cook, Tom Frohlinger.
As an eleven year old, Tom fled Hungary after the 1956 revolution and immigrated to Canada in 1958. He is a lawyer, entrepreneur and Honorary Consul when he is not improving recipes and cooking Hungarian food from his favorite cookbook: "George Lang's Cuisine of Hungary."
Tom lives is Winnipeg, Manitoba and was knighted by the President of Hungary: receiving the Knight’s Cross of the Order of Merit of Hungary for his continuing exemplary contribution to and advancement of the economic, political, and cultural interests of Hungary in Canada.
As usual, the class will take place on Saturday, May 16th at 1pm EST/ 12pm Central/ 11AM Mountain and 10 AM PST
1/3 cup of pure lard (the kind you use to make pie shells with). Can also use vegetable oil but lard is the best for flavour. Do not use olive oil.
3-3 1⁄2 lbs of chicken pieces with skin on. (thighs work best) approx 10-12 pieces
2 large or 3 medium size onions (this is not a mistake)
14-19 oz (398ml) canned diced or crushed tomatoes (not italian)
2 heaping tablespoons of Hungarian sweet paprika (can use hot if you want the dish to be spicy but I don’t recommend it). Try to find paprika imported from Hungary.
1 teaspoon of salt
1 green pepper (optional)
1/3 cup of sour cream and one tablespoon of flour. (also optional)
You will need a four quart (16 cup) pot or bigger with a lid. I use a 50 year old 16 cup Corningware with a glass lid.
You will need a can opener. (this is the only piece of specialty equipment you will need for the preparation of this dish)
Watch our Master Class and learn how to make Chicken Paprikas too!