Fall mornings make me want Lángos (pronounced Laingoosh) -- a hungarian breakfast of fried dough, served with garlic, sour cream and cheese, best in my opinion with the first two of those listed accompaniments. A dish that reminds me of childhood, connects me to my ancestry, and makes me miss my grandfather Janos very greatly indeed. In my family, it is largely reserved for holiday mornings (mostly for health concerns - health professionals advise that deep fried dough on a regular basis can cause you to become fat) and has become an easy way to invite new family members and friends to sample Hungarian culture. Easily liked, easily stomached (other delicacies of my motherland are cow-brain soup and other heavy and heady delights) and easily concocted -- the warm melty-dough and salty toppings make just about everyone smile.
Want to make it yourself? The cheater way (my favorite) is to lay out frozen bread dough the night before you plan to make the treat. Roll it out in morning (I put a few 'slits' in mine so the dough doesn't become a balloon), heat a skillet with some oil, and lay the bread to sizzle and brown on each side. Serve with preferred toppings, et voila!
We made it.
It looked like this (see below) and we listened to this while we ate it.
Happy Fall.
