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Sweet moments! Try these unforgettable recipes flavoured with Tokaj Aszú
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Tokaj Aszú is one of the most excellent and well-known natural, noble sweet wines in the world. Thanks to its unforgettable flavour, the special dessert wine impressed several emperors in the past, including King Louis XIV who called it the “wine of kings”. In order to experience this feeling, come along and enjoy the unforgettable tastes of the Hungarian Aszú with some special recipes. 😉
Chicken breast with Aszú sauce
Ingredients:
- 3-4 boneless chicken breast
- 1 leek
- 1-2 dl Tokaj Aszú
- 3 tablespoons sugar
- 3 dl cooking cream
- Salt
- Pepper
- Ground tarragon
- 1 bunch white grapes
- 1 bunch red grapes
- 3-4 spoons olive oil
Preparation:
Sprinkle salt and pepper on the chicken breast fillet. Heat the oil and fry the chicken breasts, then take it out and set it aside. Fry the chopped leeks in the oil. Put the washed grapes into it, steam it and flavour it with tarragon. Pour 1-2 dl of Aszú to taste and evaporate the alcohol. According to mindmegette.hu, the aroma of the Aszú will be taken over by the grapes. Finally, thicken with cream and a little sugar. Reheat the chicken breasts and serve with rice or potato croquettes.
Chicken liver cream with Tokaj Aszú
Ingredients:
- 2 teaspoons oil (or lard)
- 1 onion
- 50 dkg chicken liver
- 1 dl Tokaji aszú
- 1 pinch dried marjoram
- 1 pinch ground black pepper
- 1 pinch salt
- 5 dkg butter
- 3 dkg raisins
- Baguette
- Bell peppers
Preparation:
Heat the oil or melt the fat in a large skillet and simmer the cleaned, chopped onions. Then wash the chicken liver, peel it, cut it into pieces and place it in the pan. Roll over the fat to get a crust and then pour it with the aszú. Evaporate the wine over a high flame and fry the liver until the middle is completely roasted. Meanwhile, flavour it with marjoram and pepper, and sprinkle salt on it. Blender the lukewarm liver with the butter until it becomes creamy. Put in a tightly closed bottle, sprinkle the top with the raisins. Serve on baguette slices, sprinkled with bell pepper cubes.
Ok, but I’m sure you can do better than tired old tiramisu and everyday palacsinta. Come on. There are much more enticing desserts out there which could take advantage of some excellently sweet Tokaj aszú.
Maybe try fresh figs over baked brie with reduced Tokaj syrup and lightly salted crisp bread triangles or Anjou pears steeped in Tokaj with toasted buttered walnuts accompanied by vanilla custard ice cream.
Chicken breast with Aszú sauce
This is basically a copy of Chicken Véronique (Supremes de Volaille Véronique, for sticklers for accuracy) apart from the use of Tokai Azszu instead of dry white wine and the Hungarian knack of making food more fattening than necessary, in this case by adding the totally superfluous sugar. Why add sugar to a recipe that uses sweet wine?
Totally agree with Paulus above. The article could have been better researched. Food articles should be written by those who know food. Maybe just not well thought out. Apologies if so. If possible, post a new Tokaj recipe article with recipes that will entice.