Mar 20, 200610:26 AMThe Life
Recipe: Meggy-leves for the Vernal Equinox
Mar 20, 2006 - 10:26 AMAn equinox occurs when the day and night become equal in length. According to the U.S. Naval Observatory, this year's vernal (spring) equinox occurs right now, at 10:26am. [Universal Time is currently 8 hours ahead of Pacific.]
In Hungary, the onset of spring is often celebrated with a delicious sour cherry soup, called "Meggy-leves" (MED-yuh lev-esh).
This is my wife's recipe for the traditional Hungarian sour cherry soup, in a slightly-sweeter American adaptation. [Anikó recommends checking out a specialty store like Ernie's for authentic sour cherries.]
Active preparation time: approximately 1/2 hour.
Total preparation time: approximately 3 hours.
Servings (when cold): approx. 4 to 6 - just under 2 quarts.
Pour only the liquid from:
> 32 ounces (approx. 2 cans) pitted Bing cherries in heavy syrup
into a 4-quart pan, and sauté this syrup at 70% heat. While waiting for it to boil, add:
> 1/2 cup sugar
> 1/2 cup water
> 1/4 teaspoon imitation rum extract
> 1/8 tsp. vanilla extract
> 10 cloves
> 1/4 stick cinnamon
> 2 pinches salt
Meanwhile, put the cherries themselves into a 1-quart bowl, and sprinkle:
> 3 heaping tsp. flour
on the top, while carefully stirring them with a spoon. After the above syrup mixture finally boils, turn it down to a simmer and stir in the cherry/flour combination. Then add:
> 2 lemon slices (round, 1/8 inch thick, cut from the fruit's center)
and turn the heat back up to 70%, stirring frequently. When it boils again, slowly stir in:
> 1 pint whipping cream
Continue at a low boil for 5 minutes and stir often. Allow to cool for 1 hour, then discard the lemon slices. Refrigerate for at least 1 more hour, and serve in bowls at your convenience. For an extra festive touch, put a dollop of whipped cream on top of each portion.
Jó étvágyat (yo ate-VAD-yat) - bon appétit!