Celebrate Spring with Potica, the traditional Slovenian cake

A few weeks ago I had the privilege of attending a potica baking workshop hosted by the Slovenian Hall in San Francisco. I knew that potica was an important, sweet staple for Slovenians but little else. When I saw the invitation, I jumped at the opportunity to learn more and have the chance to taste this delicacy prepared by local experts. I’m glad I did! Potica (pronounced po-teet-sa), which roughly means “to wrap in” in Slovene, is a traditional cake often served at holiday celebrations, especially Easter. Every family has its favorite recipe but it is usually a rolled bread filled with a walnut paste. It can be shaped as a log, baked in a loaf pan or in a Bundt pan. It was a fun afternoon featuring 3 different variations on the treat. I chose one to share with you here and hope that you will give it a try, perhaps as a snack along side a Slovenian wine? Recipe, courtesy of Blair Kilpatrick Dough 1 c. plus 6 T. butter, melted and cooled 1 c. + 1 t. sugar 6 egg yolks 1-1/2 c. sour cream 2 packages dry yeast 3/4 c. warm milk 6 c. flour 1 … Continue reading Celebrate Spring with Potica, the traditional Slovenian cake

Hungarian Heritage Month at Maximilians

A full program during the month of November. It is our pleasure to announce that the one and only Hungarian restaurant in Los Angeles, Maximilian’s is celebrating the Hungarian Heritage Month in November. There will be a series of cultural events, dances and music, special menus, and of course: Hungarian wines. Please see Maximilian’s web site for more information. We invite all of you to a special tasting event with a superlative line-up of wines at Maximilian’s on Sunday, November 28th from 2 to 5pm. On this day we will present for the first time our new arrivals from Hungary. We are convinced that our Hungarian portfolio has never been better and is really showcasing what this ancient wine country has to offer: Taste with us the first organic Kekfrankos made by the Pfneiszl sister. Another premier in the U.S. is the spicy Kadarka from Eszterbauer in Szekszard. From the red wine paradise Villany we’ll pour wines from wine maker super star Attila Gere, including his famous KOPAR. And from Tokaj we’ll bring the dry and sweet wines from top estate Patricius. These fine wines will please everybody and they demonstrate that quality wine production is back and alive in … Continue reading Hungarian Heritage Month at Maximilians

Jamón, Prosciutto, and Pršut

A plate of jamón in a restaurant in northern Catalonia, Spain. When it comes to a meat that is enjoyed across the Mediterranean, forms of cured pork have spread far and wide. Jamón, prosciutto, and pršut from Spain, Italy, and Croatia, respectively are all similar to some degree, yet share some differences from one another. As to which is the best, that’s not a question to get in to with anyone from one of these three countries as they will always believe that theirs is the best. The most democratic approach is to say that they are all really good and they are best enjoyed within the countries where they are made. Jamón is stunningly delicious and is pretty much only available in Spain. Export out of Spain is nearly non-existent because the Spanish wisely keep their prized meat safely at home. But when in Spain, it can readily be found and should be had in great quantities once found. When it comes to wines, many people fall prey to the old rule of white with pork and while a white such as Verdejo tastes wonderful with some nice slices of jamón, reds pair with it equally as well due … Continue reading Jamón, Prosciutto, and Pršut