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Archive for October 3rd, 2011

October first was Nuit Blanche all over the world and we are very fortunate to participate every year in Toronto. It is a wonderful festival of all kinds of performance and installation arts all over the city. It starts at sundown (around 7pm-ish) and goes until the wee hours of the morning, should you choose. JT and I usually start our expedition in the south part of the city, near City Hall and walk a meandering path north exploring as many exhibits and installations along the way to Bloor Street. It was a chilly night in Toronto, around 7°C so we visit ed a few indoor exhibits along the way. We had a small snack before we started out, so we weren’t starving by the time we had dinner around 10pm. We always take the subway down so we don’t need to worry that we left the care a 45 minute walk away! I’ll took a few photos to blog about, but it’s usually very dark. Charles, I hope you had a chance to venture into Paris for this momentous event (it takes place in many major cities all over the world) — we’ve always found it such a blast in TO. Not sure if anyone reading lives in New York, but it’s happening there too! Toronto is expecting over a million people out in the streets tonight – it’s so cool walking around Toronto in the night with thousands of other people – it makes the city come alive with energy. Woo hoo! Let the festivities begin!

If you know me, you will know that I never serve alcoholic beverages without some type of food. I inherited this from my dear Mother, and I love it. I am always looking out for small nibbles that are tasty, not too filling (don’t want to spoil dinner, do we?) and easy to serve, with a martini or two! This is a dip that is commonly served in Hungarian households, I have modified it to my taste (and health…my Mom used to put softened butter in it!).


Korozot (Hungarian Fresh Cheese Dip)

Hungarian Korozot Dip

This is a modified recipe to suit my taste and to be a little healthier.

Ingredients:

  • 4-6oz Goats Cheese (at room temperature) (the real recipe would use a soft unripened fresh cheese called Quark)
  • No fat yogurt (for desired consistency)
  • 2 tablespoons paprika puré (hot or sweet, your choice) (this is a Hungarian product that comes in a tube) OR tbsp paprika powder – try with smoked paprika for a totally different flavour
  • 1 Shallot, very finely chopped
  • 1 clove garlic (minced on a fine grater)
  • bunch of chives, finely chopped

Directions:

  1. Blend the goats cheese, shallot and garlic in a food processor until well mixed, adding the yogurt a tablespoon at a time until desired consistency is achieved.
  2. Remove from processor and fold in chives.
  3. Serve at room temperature with crostinis. This is much better the next day when the flavours have had time to melt together.

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