Read by Michael Flamel

As the sun dipped below the horizon, casting a warm glow over the rippling Danube, my wife Gail and I found ourselves aboard a charming riverboat, slowly gliding toward Budapest. The air was filled with the promise of a magical evening, and the anticipation of a five-course Hungarian feast for two that would make our journey truly unforgettable.

Course 1: Appetizing Paprika Poppers

As we settled into our cozy spot on the deck, a plate of Paprika Poppers appeared before us. These bite-sized wonders were a symphony of flavors—cream cheese, paprika, and crispy bacon enveloping perfectly roasted peppers. The slight kick from the paprika danced on our taste buds, setting the stage for the culinary adventure that awaited.

Ingredients for Two:

• 10 mini sweet peppers
• 4 oz cream cheese
• 1 tsp smoked paprika
• 4 bacon strips

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the mini sweet peppers in half and remove the seeds.
3. In a bowl, mix cream cheese and smoked paprika.
4. Stuff each pepper half with the cream cheese mixture.
5. Wrap each stuffed pepper with a bacon strip.
6. Place the wrapped peppers on a baking sheet and bake for 15-20 minutes or until the bacon is crispy.

Course 2: Mesmerizing Mangalica Sausage Skewers

As we continued our cruise, the landscape unfolded like a vibrant painting. To complement the breathtaking view, the next course arrived – Mangalica Sausage Skewers. Grilled to perfection, these succulent bites featured the rich flavors of Hungary’s prized Mangalica pork, paired with sweet and tangy mustard for an irresistible combination.

Ingredients for Two:

• 8 Mangalica sausage slices
• 1 bell pepper, cut into chunks
• 1/2 red onion, cut into chunks
• Mustard for dipping

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread Mangalica sausage slices, bell pepper chunks, and red onion chunks onto skewers.
3. Grill the skewers for 8-10 minutes, turning occasionally, until the sausage is cooked through.
4. Serve with mustard for dipping.

Course 3: Regal Rakott Krumpli – Layered Potatoes Fit for Two

With the riverboat gently rocking, we savored the main course – Rakott Krumpli. Layers of thinly sliced potatoes, hard-boiled eggs, and smoked sausage baked to golden perfection. Topped with a generous dollop of sour cream, this dish transported us to the heart of Hungarian comfort food.

Ingredients for Two:

• 2 potatoes, thinly sliced
• 2 hard-boiled eggs, sliced
• 8 oz smoked sausage, sliced
• 1/2 cup sour cream
• Paprika for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Layer sliced potatoes, hard-boiled egg slices, and smoked sausage in a baking dish.
3. Repeat the layers.
4. Top with sour cream and sprinkle with paprika.
5. Bake for 25-30 minutes or until the potatoes are tender.

Course 4: Danube Delight – Catfish Paprikash

As Budapest’s twinkling lights came into view, we were treated to Catfish Paprikash, a delightful twist on the classic Hungarian fisherman’s stew. The tender catfish, swimming in a rich paprika-infused broth, captivated our senses. Served with buttered dumplings, it was a taste of Hungary’s culinary prowess.

Ingredients for Two:

• 2 catfish fillets
• 1 tsp paprika
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• Dumplings (store-bought or homemade)

Instructions:

1. Season catfish fillets with paprika.
2. In a pan, sauté chopped onion until translucent.
3. Add minced garlic and sauté for another minute.
4. Add tomato paste and stir.
5. Place catfish fillets in the pan and cook until they flake easily.
6. Serve catfish and sauce over buttered dumplings.

Course 5: Sweet Symphony – Dobos Torte Delight

Under the moonlit sky, we concluded our feast with a slice of Dobos Torte. Layers of sponge cake, chocolate buttercream, and a crunchy caramel topping created a sweet symphony. Paired with a cup of strong Hungarian coffee, it was the perfect finale to our gastronomic adventure.

Ingredients for Two:

• Sponge cake layers (store-bought or homemade)
• 1 cup chocolate buttercream
• Caramel topping

Instructions:

1. Layer sponge cake with chocolate buttercream.
2. Spread caramel topping over the top layer.
3. Slice and enjoy with a cup of strong Hungarian coffee.

As we disembarked in Budapest, the memories of that enchanting evening lingered. We hoped that by sharing these recipes, we could spread a bit of the warmth we felt for Hungary and its people. May your culinary journey down the Danube be as delightful as ours, creating memories to savor for a lifetime. Cheers to the beauty of Hungary and the magic of good food shared with loved ones!