Sunday, April 29, 2007


I think we should raise a glass of Unicum and celebrate the decision by the Estonian government to remove a Soviet war statue from central Tallinn. [Editor's note to John: Thanks for the bottle of Unicum Next. Be safe in Estonia and please bring home a bottle of Vana Tallinn.]

Unicum Next


UPDATE 05/05/07


Read the editorial, Time To Stand Up For Estonia, in Investor's Business Daily. Lángos and Unicum is a good combination.

Here is a variation of June Meyer's recipe for langos.


  • 3 - 4 potatoes, medium shape.
  • 1/2 package of yeast.
  • 1/2 cup of warm milk.
  • 1/2 teaspoon sugar.
  • 1 1/2 cups of (potato) flour.
  • 1/2 teaspoon salt.
  • Oil (lard) for frying.

  1. Cook the potatoes and then mash them.
  2. Mix the milk with the yeast and sugar.
  3. Mix the mashed potatoes with flour, salt, yoghurt, caraway seeds and bits and pieces of chile pepper / paprika.
  4. Knee the dough well and the let it rest for some time. [Editor's comment: Some recipes say over night, but you probably want to eat these treats a.s.a.p. ;)]
  5. Roll out the dough and cut into circles. The center of the langos should be thinner than the edges.
  6. Fry the dishes in oil (or if you could get your hands on lard). You could use a deep frying pan or a wok. Fry on both sides until golden brown.

You could sprinkle some paprika powder on them for the Hungarian touch. Other toppings could be e.g., sea salt, chopped garlic, sour cream, grated cheese. For a delicious picture of langos, go to A Cat in the Kitchen.

Vana Tallinn is perfect with a cup of coffee. I will add a shot of Vana Tallinn next time I make a cappuccino for myself.

Cappuccino with a kick:
  1. Make an espresso.
  2. Add a shot of Vana Tallin.
  3. Pour steamed and foamed milk into the cup.

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