Wild Sour Cherry

A vadcseresznye ugyan kisebb, kevésbé édes, tompább színű és savasabb is mint termesztett testvérei, mégis remek pálinka alapanyagként szolgál. Savasságnak és magas cukortartalmának köszönhetően az erdei és vad gyümölcsökre jellemző markáns, keserédes íze a jól főzött pálinkában is megmarad. Beltartalma olyannyira jelentős, hogy kiváló borok és sherry brandy-k is készíthetőek belőle. Marcipános illata domináns és megigéző.

The Regéc castle had no military importance during the Rákóczi freedom fight, its correction under the report in 1701 is hardly possible. Although the castle no longer served the freedom fight started in 1703, it carried significance due to the Regéc estate. The freedom fight was suppressed in 1711, and later the Rákóczi property was confiscated in 1715, so Regéc was ruled by the chamber for a short time. In 1720, against a donation of 150 000 forints, Austrian prince Donát Lipót Trautsohn obtained the Regéc estate, but he did not give it too much care.

The Vizsoly Bible

Inside the church, under the simple chancel, you can see one of the original copies of the first full Hungarian bible that was printed in 1590 (the 6-kg book was made in about 800 copies, and now 52 of them exist these days, almost half of them in Hungary. The bible was translated by Gáspár Károli, the preacher of Gönci, together with his associates, and printed by Bálint Manskovits, who was of Polish origin.

Source: wikipedia

Ingredients for four persons:

• 4 tablespoonfuls of BESTILLO raspberry pálinka
• 0,3 kg raspberry
• 0,5 l milk
• 0,2 l whipping cream
• 4 tablespoonfuls of honey
• 1 fresh pineapple

Mix the raspberries with the whipping cream and the milk. Add the pálinka and the honey and put it into the fridge. Before serving, cut the peeled pineapple into slices. Fry both sides of the slices in a Teflon pan without fat.

Pour the soup into small cups and decorate it with the fried pineapple and raspberries.

Ingredients for four persons:

• 4 tablespoonfuls of BESTILLO dark cherry pálinka
• 0,05 l balm vinegar
• 0.1 kg sour cherries
• 2 tablespoonfuls of sugar
• 0,5 kg goose liver
• 0.4 kg salad mix

Boil the balm vinegar with sugar and some ground pepper. When it is half-thickened, add the pálinka and the sour cherries and cool it.

Spread salt and ground pepper over the goose liver pieces and roast them. Arrange the salad on the plate and sprinkle it with sour cherries and balm vinegar. Place the goose liver pieces next to the salad.

Ingredients for four persons:

• 6 tablespoonfuls of BESTILLO Sloe pálinka
• Salad mix as required
• 5-6 pcs of one-month radish
• 2 hard boiled eggs
• 1 small purple onion
• 0,3 l whipping cream
• 1 pack of young onions
• 0,25 kg smoked trout fillet
• 4 slices of brown toast bread

Mix the salad first. Use as many types as possible: corn salad, iceberg lettuce, lolo rosso, ruccola. Mix the washed leaves with the sliced radish, with the thinly sliced purple onion and with the sliced, hard-boiled eggs.

Whip the cream hard. Carefully mix it with the finely chopped young onions, with salt, with freshly ground pepper and with the sloe pálinka.

Toast the slices of bread and cut them into triangular shapes. Arrange the salad on the plates, place the toasts, and pile the sloe whip with a spoon. Place the smoked trout on top of the salad.

Ingredients for four persons:

• 9 tablespoonfuls of BESTILLO Quince pálinka
• 4 goose legs
• 1 small head of red cabbage
• 1 onion
• 3 teaspoonfuls of caraway
• 0,8 kg potatoes
• 3 pcs of quince

Rub the goose legs with salt, crushed garlic and marjoram. Cover and fry them in medium-hot oven for about ninety minutes.

While the goose legs are being fried, simmer the red cabbage for ten minutes and add the peeled and thinly sliced quince. When the goose legs are almost fork tender, put into the pan the cleaned potatoes mixed with salt and caraway seeds.

Try to pick small potatoes of equal size. Once you’ve added the potatoes, do not cover the pan. When the potatoes and the goose legs are fried, lay the table. Before serving the food, add the quince pálinka to the cabbage and warm it up.

Ingredients for four persons:

• 3 tablespoonfuls of BESTILLO Gönc apricot pálinka
• 0,6 kg chicken breast fillets
• 3 tablespoonfuls of olive oil
• 2 limes
• 2 lemons
• 2 green apples
• 3 peaches
• 2 tablespoonfuls of honey

Cut the chicken breast into cubes, add olive, lime juice and balm leaves. Put them on the skewer with lemon and lime slices.

Peel the green apples and the peaches for the salsa and cut them to small cubes. Mix them with honey, coriander leaves and pálinka, add salt and pepper. Keep it in the fridge before serving.

Roast or grill the skewers and serve them with salsa when finished.