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)
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:
- 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.
- Remove from processor and fold in chives.
- Serve at room temperature with crostinis. This is much better the next day when the flavours have had time to melt together.
[…] she had asked me to make Korozot so I thought I’d revisit this old favourite recipe from my October 2011 post. Here are some of the photos from that lovely […]
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[…] then pull them out one at a time as needed! I stuffed mine with a slightly modified version of this Hungarian Korozot recipe, but you needn’t stuff them at all because they are rather tasty on their own […]
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Ditto on never serving cocktails without nibble. Besides, I love appetizers and this one sounds like a winner. What a fun looking festival! I’ve enjoyed reading your posts.
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That sounds like you had a great night and that dip sound amazing..
again I am in love with your food styling and photography…so elegant
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Thanks Sawsan. I am very fortunate to work in a design studio and we do a lot of food graphics. I don’t pretend to know the camera or how to shoot, but I do have the advantage of seeing how the professionals set up a shot!
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I agree with your Mother and never serve cocktails alone. This dip sounds delicious and would be a perfect accompaniment for drinks.
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So true, John. When my Mom arrived in Toronto in 1956, bars were not permitted to serve booze without food. Sometimes it was nuts, sometimes as nice as little sandwiches!
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What a delicious snack to have with a drink! I don’t think I’ve ever tried this dip but it looks so lovely and easy! 🙂
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Thanks Lorraine, it’s quite delicious!
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What a terrific dip and the festival sounds wonderful!
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Thank you Ann, so nice of you to say!
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That sounds like an amazing event! I’ve never heard of it, but how fun! It’s another thing I’ll have to put on my list of things to do. And this cheese dip sounds right up my alley! 🙂 Now I know who to come to for Hungarian meal options. 😉
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Thanks Kristy, I would be honoured to help you with your Hungarian meal explorations. Perhaps in the new year, I may do a week of Hungarian recipes! Thanks for the idea! Nuit Blanche is really great for the whole family. For the little legs, I would probably suggest a stroller even if they normally don’t need one, it’s a lot of walking.
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Love finding new appetizer dishes and this is one for keeps. It looks incredible and something my family doesn’t have very often! Thanks!
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Thank you Jessica. The goats cheese really gives it a bit of a zing.
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I’ll have to try and make it to TO next year for Nuit Blanche – sounds like too much fun to miss out. This dip is delightful – I just love the addition of smoky paprika to the goat and yogurt. Mmm… very nice Eva. (p.s. I think it’s always a good plan to serve food with alcohol – yeah, mom! 🙂
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Thanks Kelly, it really is so cool to see the city streets so packed with people.
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Wow that’s really a great dip/spread! I like the drinks to go with!
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Thanks Greg. Drinks are essential!
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Amazing dip. I’m a huge lover of paprika and usually have at least 4 different types in the kitchen at any giving time. I’m bookmarking this recipe for later!
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Thank you Jed, I love it with the Spanish smoked paprika!
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Hi Eva – I actually didn’t unfortunately. I’d been out all day with my wife visiting a chateau (I’ll post about that soon, it was incredible!) and the traffic was hell. It wasn’t until we came back, tired, dirty and with the mother of all headaches from sitting on a gridlocked highway for quite some time that I suddenly twigged, around 9pm, that it was in fact Nuit Blanche. I’ll make a point of trying to go there next year. Looks like it would be fun!
The TO version sounds better – a nice bit cooler. It’s been ridiculously warm and close here the past few days 😦
Beautiful dip – I just love me a good dip and it’s always nice to see different types. This is definitely one to try! I love the photo too… so beautifully arranged! 🙂
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Thanks Charles. Looking forward to your chateau post. That is one thing we lack significantly in Toronto, these types of historic icons. Montreal and Quebec have some, but not nearly as many as Europe. Nuit Blanche was much fun, stay tuned for my post about it — and it was super chilly — not really ready for it yet. We had a fire in our fire place last night, brrrrrr.
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