These were recipes inspired by the feast in the book Dzur by Steven Brust.

I pulled the recipes off the internet or just extrapolated them based on the descriptions in the book.

Attending (slave labor):
Dave Hill
Margie Kleerup
DeAnna Knippling
Lee Kenyon
Jackie Testerman
Cindy Martino-Vaughan
Stephanie Fisher

There was wine. Wow, I can’t remember what it was.

Want klava? Read to the end…

Peasant’s Platter (Appetizer):

1 lb beef sirloin, in thin slices
1 lb chicken leg meat, in thin slices
1 lb seafood/salmon, in thin slices if a filet

Marinade:
Toss with a little sea salt and a mix of olive and grapeseed oils.

Lettuce leaves, separated, from leaf lettuce (red/green)

Sauces:
1. Spicy mustard sauce—1/4 c dijon, 1 t horseradish, 1/2 clove grated garlic, hot sauce to taste, 1 t smoked paprika, and olive oil to desired consistency.
2. Sweet lemon sauce—1 lemon, zested and sqeezed; 2 T walnut oil, 1 t maple syrup, and salt.
3. Lee’s special dipping sauce (not in the book)—1/4 c balsamic, soy sauce to taste.

Flash-fry on a hot pan, then place in lettuce leaves with sauce.

Also used description here.

Langos(h) (Hungarian fry bread):

(Per 4)

1 large potato, boiled, peeled, mashed and kept warm
2 1/2 teaspoons instant yeast (not rapid rise)
1 teaspoon sugar
1 3/4 cups all-purpose flour
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 cup milk
2 cloves garlic, cut in half

Place the ingredients in the order given, except the garlic, in a mixing bowl. Using the paddle attachment, combine the ingredients until well moistened.

Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled.

Separate dough into 4 portions, shape into a round and place on a lightly floured board. Cover and let rest 20 minutes. (Note: We had to heavily flour them; the dough was a big damp.)

In a large skillet, heat 1 inch canola oil to 350 degrees. Flatten and stretch dough to about an 8-inch diameter. Fry one at a time about 2 minutes per side or until golden. Drain on paper towels.

Serve hot rubbed with garlic clove and sprinkled with salt. Variations include topping with sour cream and chopped dill or shredded Emmenthaler or Gruyere cheese. Or, for a sweet version, sprinkle with cinnamon sugar or confectioners’ sugar.

(Note for my fellow South Dakotans – this ends up being like squaw/Indian bread for tacos, but very moist. Try the garlic; you’ll like it.)

Shamy (Champagne Sorbet):

2 cups champagne
1 1/3 cups sugar (Note: we thought this recipe was too sweet.)
2 tbsp lemon juice
1/2 cup sparkling water

Heat the champagne, sparkling water, lemon juice and sugar over medium heat until he sugar dissolves. Remove the mixture from the heat and chill it in the fridge for one hour.

To churn the sorbet, either 1) follow the directions on your ice cream maker or 2) freeze the sorbet for 4+ hours, breaking it up with a food processor or blender every 20 minutes. Leave the sorbet in your freezer in your freezer until it reaches the desired consistency, and then serve.

Makes about 2 cups of sorbet.

(Note: Wow, this was delicious. But it took so long to freeze that we ended up with champagne slushies, about 2h late. Do ahead.)

Mushroom Barley Soup:

1 chicken, quartered
2 shallots, peeled and chopped
1 cloves of garlic, peeled
2 stalks of celery
½ c. dried mushrooms
pinch of saffron

Add to large pot and cover with water; bring to a simmer and cook until the meat falls off the bone. Strain the stock, discarding the chicken and veggies (or reserve for another use, like chicken salad).

In the same pot:

2 shallots, minced
2 cloves of garlic, minced

In the same pot, saute shallots and garlic in butter until translucent. (The book recommends goose fat, but I could not get any.)

1 c barley
½ c white wine
4 c mushrooms (variety – not button; go to your local Asian market)

Add the barley, wine, mushrooms, and stock to the pot and cook until the barley is cooked through and the liquid reduced. If possible, set aside for an hour for the barley to achieve maximum softness. Add sea salt and white pepper to taste.

Sour cream or crème fraiche and snipped chives for garnish.

Spreading cheese:

1 c. soft goat cheese (chevre)
¼ c. heavy cream
a drop of good balsamic
a few flakes of sea salt
minced fresh thyme

Mix; serve at room temperature.

Stuffed Trout

Unsalted butter
1 pound carrots, julienne
3 Hungarian peppers, thinly sliced in strips (or Cubanos)
3 garlic cloves, minced
¼ c chopped fresh rosemary leaves
1 t smoked paprika
salt
white pepper
1 c shrimp stock
2 lemons, zested and juiced
¼ c heavy cream

3 (3 to 3 1/2 pound) whole trout, cleaned
3 whole lemons, thinly sliced
extra-virgin olive oil

Preheat the oven to 400 degrees F.

Saute the garlic with the paprika until the garlic is translucent. Add the carrots and peppers and saute for 2 minutes. Remove from pan. In the same pan, add the lemon juice and fish stock and cook until almost evaporated, 2 minutes. Add the heavy cream and cook until heated through and the cream has evaporated a bit, 2 to 3 minutes. Remove from the heat and the carrots and peppers.

Season the inside cavity of the trout well with salt and freshly ground pepper. Stuff the cavity of the trout with the stuffing, place half the lemon slices in the cavity and half on top of the fish, and top with extra olive oil, salt, and pepper. Place inside a double layer of parchment on a baking sheet and bake for about 12 minutes, until the fish flakes easily.

Asparagus with lemon-butter sauce

(Note: this is the recipe we planned on using, but were too full and exhausted by that point to make it.)

2 pounds asparagus
1/4 lb Butter
1/4 cup Lemon Juice
Grated rind of 1 lemon
2 tablespoons parsley, minced
Salt to taste
Dash Tabasco (to taste)

Method

Break ends off asparagus spears. They will assist the cook by snapping off where they are inedible. Throw away inedible pieces. Peel the spears halfway up to the tips. Only the lower part of the asparagus needs peeling. Steam the spears over boiling water for 5 – 8 minutes. Test for doneness, but do not overcook. Drain well and place in a serving dish.

Melt butter in a small saucepan. Add lemon juice and zest, parsley, salt and Tabasco Sauce. Pour over cooked asparagus. Serve immediately.

Salad with rose petals

1 large bag of mesclun
1/2 c slivered almonds, toasted
1 lb tomatoes, blanched, peeled, seeded, and cut into wedges
1 c hearts of palm, sliced into ½ in slices on the bias
1/2 c sliced fresh pimento or other red sweet pepper
2 green onions, thinly sliced
½ c artichoke hearts, cut in halves or quarters

1/3 c balsamic vinegar, reduced by half
3 T almond oil
A few flakes of sea salt

Paper-thin slices of a hard grating cheese, like parmesan or parrano
Candied rose petals (see following recipe)

Toss mesclun with dressing, arrange on plates, and top with the rest of the ingredients.

Candied rose petals

Here is the recipe we intended to use:

4 edible-grade roses
1 large egg white, at room temperature
1 t water
1 c superfine sugar

Flowers are best used immediately. Snip petals from the base of the flower. The white base of the petal of many flowers may have a bitter taste and should be removed. Wash petals and dry completely.

Hold the flower or petal with tweezers. Apply a thin layer of egg white mixture on each side with a small paintbrush in a thin, even layer. Any places not coated will turn brown. Holding the blossom over a bowl, sprinkle or shake superfine sugar in a clean salt shaker, over the entire flower. Tap the tweezers to remove excess sugar and repeat on reverse side. Place on superfine sugar covered parchment or waxed paper to dry. Let dry in a cool place to dry for 2 – 4 hours.

Use as garnish right before serving.

Sugared flowers can be made in advance and stored in an airtight container up to a year in a cool, dry place. Line an airtight container with soft padding, like Easter grass or excelsior (available at crafts stores). Cover with a piece of tulle on top. Arrange crystallized flowers in a single layer on tulle, then top with another piece of tulle. Add more layers until container is full. Store at room temperature.

However, here’s what we did:

1 container rose petal jam
superfine sugar

Take rose petals out of jam. Coat with sugar twice and dry in the sun on paper towels. Watch out for small children.

Chicken with Shallots

Sauce:

2 c chicken broth
1 c white wine
truffle dust or truffled oil to taste (optional)
1 t corn starch, mixed with 1 T water (slurry)
salt
white pepper
1 pint of cherry tomatoes, sliced in half
3 Hungarian red peppers, cut in rings (or large, moderately spicy red peppers)
¼ c butter, room temperature
1 truffle, thinly sliced (optional)

Simmer until reduced by half, then add corn starch slurry and stir. Season with salt and white pepper to taste. Just before serving, remove from heat and stir in the butter, whisking to combine. Add the the cherry tomatoes and red peppers.

Chicken:

1 lb boneless chicken legs, thinly sliced
sea salt, white pepper
2 T oil (olive, etc.)
¼ c butter, room temperature
2 cloves garlic, minced
8 shallots, peeled and cut in fourths across the root end, so the quarters hold together

Toss the chicken strips with salt and pepper and set aside for ten minutes. Meanwhile, using a little bit of oil, saute the shallot quarters over very high heat until browned on the edges. Add the garlic and saute until a little translucent, then add the chicken strips and saute until just cooked through.

To serve, add the chicken to the plate, then cover with sauce and a few truffle slices.

(Note: Unfortunately, this was left warming in the oven for far too long [you wouldn't believe how long it takes to eat all this stuff, especially when you're finishing dishes as you go]. The cornstarch in the sauce was offputting; I’d try a roux next time.)

There were supposed to be steamed carrots and potatoes in clarified butter; I just let that go.

Brisket of Beef

1 beef brisket (about 4 lbs) at room temperature
salt and black pepper

½ c. goose fat (schmaltz?) (used butter)
2 T smoked paprika
1 clove garlic, minced
2 sweet onions, thinly sliced into rings
4 red Hungarian, Anaheim, or Cubano peppers, thinly sliced
4 large tomatoes, peeled and seeded (heirloom are best)
1 c red wine
1 c sour cream

Preheat the oven to 350 degrees F.

Season the brisket with salt and pepper, let rest for 30 minutes-2 hours.

In a Dutch oven, heat the goose fat and smoked paprika with the garlic, onions, red peppers, and tomatoes until the onions are translucent. Remove the onion mixture and add the beef, browning all sides over high heat. Add the onion mixture with 1 c red wine to the pan.

Place in oven until the brisket is fork-tender, about 2-2 ½ hours. Add additional wine, if necessary.

When the meat is done, place on a platter and cover with foil.

Spoon off any fat from the juices in the pan, then blend until smooth.

Serve sliced with the blended juices (pepper essence) and sour cream.

(Note: We were so full. Soooo full. I felt like this was overcooked, but everyone else disagreed with me.)

Palaczinta

The Hungarian crepe recipe I found did NOT work, so I went with ol’ reliable – Tarvinator crepes.

Chris Tarvin’s Crepe Recipe
(Makes about 8 crepes)

1 c cold water
1 c cold milk
4 eggs
1/2 t salt
2 c sifted all-purpose flour
4 T melted butter

Put water, milk, eggs, and salt in a blender and blend for a few seconds. Add the flour, blend for a few seconds, and then add the butter.

Cover and blend at top speed for one minute, scrape the sides of the blender, then blend for another minute.

To cook, heat a skillet over medium-low heat with a small amount of butter, or until the butter foams but doesn’t brown within a few seconds. Pour in enough batter to just cover the bottom of the pan. Cook until the crepe slides around in the pan when you jerk the pan around (until the top of the crepe looked golden and forms cracks or ridges). Flip the crepe using a spatula OR by sliding it onto a plate cooked side down, then flipping it back into the pan, raw side down.

Finish frying all the palacsintas, choose your filling and smear it on the top of each palacsinta, than roll them up one after another. You’ll get 15-20 rolls of palacsintas when you’re done. (you can fold them in half or quarters too if you’d like it that way)

Fillings (bottom to top):

Pistachios: 1 c ground pistachios, ½ c confectioner’s sugar, 1/3 c butter (room temp). Process into a paste.

Chocolate: 2 c confectioner’s sugar, 3 T unsweetened cocoa powder, 3 T butter, ½ vanilla bean seeds

Raspberry: 2 c raspberries, ½ c sugar, cooked lightly.

Walnuts: 1 c ground toasted walnuts, ¼ t salt, ¼ c butter, ½ c brown sugar

Apricots: 2 c. peeled, diced apricots, ½ c sugar, cooked lightly. (We used dried apricots soaked in wine; it was too winey.)(This is supposed to be a cranberry sauce, but I was craving apricots and made an executive decision.)

Top with Chocolate brandy sauce: 8 oz bittersweet chocolate, ¾ c heavy cream, 2 T butter, 1 T brandy/cognac (and raspberries and mint leaves).

And finally…klava.

Every time you see the description of klava, there’s this elaborate process involved. If you’re looking for a recipe that follows the process – sorry, we didn’t use it.

My husband Lee made this. I just about rolled on the floor like a dog over it; I would have, but I was too full.

Grind about 1c coffee beans (I think) to a medium grind, then add to a glass carafe or iced tea jar along with 1/3 of a vanilla bean with the seeds scraped into the coffee and 4-5 hickory wood chips (the kind that are not smoked, that you add to a smoker, and that are food safe). Leave out in the sun for a couple of hours. Bring inside, filter, and set aside in the fridge or at room temperature for several hours to “cure.” (If you’ve ever cured espresso, same thing; it alters the flavor.)

Reheat gently and add honey and cream.