Having tried “dolma” from several countries I like these the best. Traditionally these are very small, quarter sized. The big leaves you can get in jars in the U.S. can be halved to make nice little ones. But nothing beats the dolma from fresh tender leaves.
Ive been so cold lately and was searching for something minty and chocolatey. This one from a local news show warms you from the inside out and rivals a hot chocolate that I once had in Austria. Yummy! Makes 2 large portions or 4 normal sized ones.
The last of the 2007 holiday trays are done and I am already thinking about next year. (Our trays have favorites but always include a few new recipes.) Planned to make these but never had a chance. Posting this so I don’t lose it in the next 49 weeks before holiday begins again. This recipe comes from “1000 Chocolate Recipes from Around the World” an encyclopedic volume which should be mandatory reading for us chocoholics.
A member requested this recipe on the German cooking forum. I had not made this recipe personally. I have combined two recipes from two different Austrian cookbooks my husband brought back from Austria.
Handed down from my husband’s grandmother who came from Hungary on her honeymoon through Ellis Island. I am sure it was changed slightly to American-type ingredients.
Your Kitchen Concierge
Recipe finder and budget meal ideas