{"id":9493,"date":"2021-12-13T14:53:26","date_gmt":"2021-12-13T12:53:26","guid":{"rendered":"https:\/\/www.miaumagazin.sk\/home\/?p=9493"},"modified":"2021-12-13T14:53:26","modified_gmt":"2021-12-13T12:53:26","slug":"sviatocne-vianocne","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/sviatocne-vianocne\/","title":{"rendered":"Sviato\u010dne, viano\u010dne!"},"content":{"rendered":"

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Aj ke\u010f by to nemalo by\u0165 zmyslom Vianoc, dobr\u00e9 jedlo a\u00a0pitie k\u00a0najkraj\u0161\u00edm sviatkom roka jednoducho patr\u00ed. V\u00a0spojitosti s\u00a0dne\u0161n\u00fdmi trendmi uprednost\u0148uj\u00facimi lok\u00e1lne produkty \u010di\u00a0nulov\u00fa uhl\u00edkov\u00fa stopu by bolo fajn myslie\u0165 na tieto hor\u00face po\u017eiadavky doby aj pri pr\u00edprave \u0161tedr\u00e9ho viano\u010dn\u00e9ho \u010di silvestrovsk\u00e9ho pohostenia. \u010co sa sviato\u010dn\u00e9ho \u201epitn\u00e9ho re\u017eimu\u201c t\u00fdka, pon\u00fakame nieko\u013eko tipov na overen\u00e9 dom\u00e1ce zna\u010dky n\u00e1pojov.<\/p>\n

\u00a0<\/strong><\/p>\n

\"\"<\/a>MILUJEME HUBERTA. ZN. DE LUXE<\/strong><\/p>\n

Kto miluje bublinky, ten ich bude kombinova\u0165 s\u00a0ak\u00fdmko\u013evek jedlom a\u00a0te\u0161i\u0165 sa z\u00a0ich iskrenia v\u00a0poh\u00e1ri pri r\u00f4znych pr\u00edle\u017eitostiach, aj ke\u010f v\u0161eobecne plat\u00ed, \u017ee sekty sa v\u00fdborne hodia ako pr\u00edpitok \u010di radostn\u00fd aperit\u00edv zahajuj\u00faci ak\u00e9ko\u013evek sviato\u010dn\u00e9 hodovanie pri stole. Nezhre\u0161i\u0165 proti etikete znamen\u00e1 vsadi\u0165 na istotu menom Hubert de Luxe. Odborn\u00edci pova\u017euj\u00fa tento vych\u00fdren\u00fd sekt za \u201euniverz\u00e1l medzi v\u00ednami\u201c. Hod\u00ed sa toti\u017e ako pr\u00edpitok, ku hlavn\u00e9mu jedlu alebo k\u00a0dezertu – t\u00fdm sk\u00f4r, \u017ee dnes u\u017e existuje aj v\u00a0ru\u017eovej verzii.\u00a0Hubert de Luxe je ist\u00fdm sp\u00f4sobom fenom\u00e9n. Ide toti\u017e o\u00a0najpred\u00e1vanej\u0161ie v\u00edno pod jednou zna\u010dkou u n\u00e1s. A\u00a0najviac sa Hubertu de Luxe pred\u00e1 v z\u00e1vere ka\u017ed\u00e9ho roka – a\u017e dve tretiny celkovej ro\u010dnej produkcie padn\u00fa na predviano\u010dn\u00e9 a\u00a0viano\u010dn\u00e9 obdobie, \u010do je zhruba jeden mili\u00f3n flia\u0161! Neuverite\u013en\u00e9!!<\/p>\n

Hubert de Luxe je na Slovensku nabet\u00f3n najob\u013e\u00fabenej\u0161\u00ed sekt. Pij\u00fa ho nielen star\u0161ie, ale aj mlad\u0161ie gener\u00e1cie. A\u00a0\u010do je udivuj\u00face, chut\u00ed rovnako mu\u017eom aj \u017een\u00e1m, a\u00a0to napriek zau\u017e\u00edvan\u00fdm vyhl\u00e1seniam zo strany mu\u017eov, \u017ee tento sekt kv\u00f4li svojej sladkosti nie je ni\u010d pre nich. Prieskumy seredsk\u00fdch vin\u00e1rov v\u0161ak sved\u010dia o\u00a0opaku a hovoria jasne: aj chlapi maj\u00fa radi sladk\u00e9 \u0161umiv\u00e9 v\u00edno.<\/p>\n

Hubert de Luxe v\u010fa\u010d\u00ed za svoju \u0161pecifick\u00fa chu\u0165 vo\u0148av\u00fdm odrod\u00e1m hrozna, ako aj v\u00fdrobn\u00e9mu procesu. Vyr\u00e1ba sa z mu\u0161tov aromatick\u00fdch hrozien a pou\u017e\u00edvaj\u00fa sa na\u0148 v\u00fdlu\u010dne odrody Ir\u0161ai Oliver, Mu\u0161k\u00e1t Moravsk\u00fd, M\u00fcller Thurgau, Mu\u0161k\u00e1t Ottonel a Tram\u00edn \u010derven\u00fd. Hubert nakupuje mu\u0161ty iba od slovensk\u00fdch producentov, aby sa zachoval typick\u00fd charakter v\u00edna. Lebo na rozdiel od \u0161umiv\u00fdch v\u00edn zo z\u00e1padnej a\u00a0ju\u017enej Eur\u00f3py tie na\u0161e dosahuj\u00fa kv\u00f4li severnej\u0161ej polohe slovensk\u00fdch vin\u00edc vy\u0161\u0161ie kyselinky, a\u00a0t\u00fdm v\u00e4\u010d\u0161iu svie\u017eos\u0165. \u0160pecifickos\u0165 Hubertu de Luxe plynie aj zo samotn\u00e9ho v\u00fdrobn\u00e9ho postupu. U klasick\u00fdch sektov sa vyu\u017e\u00edva sekund\u00e1rna ferment\u00e1cia hotov\u00fdch v\u00edn. Hubert de Luxe sa vyr\u00e1ba prim\u00e1rnou ferment\u00e1ciou, naz\u00fdvanou aj met\u00f3da\u00a0Asti, teda prv\u00e9 kvasenie mu\u0161tu. Cel\u00fd proces sa odohr\u00e1va v uzavret\u00fdch kvasn\u00fdch n\u00e1dr\u017eiach. Pri tejto met\u00f3de je kvasenie mu\u0161tu zastaven\u00e9 sk\u00f4r, aby sladk\u00e9 v\u00edna nestratili svoj charakter a zachovali si podiel hroznov\u00e9ho cukru. Tak\u00fdmto sp\u00f4sobom nadobudne Hubert de Luxe svoju charakteristick\u00fa ar\u00f3mu, sladk\u00fa chu\u0165 a zlatist\u00fa farbu.<\/p>\n

Viac info: www.hubertsekt.sk<\/a><\/p>\n

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Pre\u0161porsk\u00e9 \u0161umiv\u00e9 imp\u00e9rium<\/strong><\/p>\n

P\u00f4vodne sa firma na v\u00fdrobu \u0161umiv\u00e9ho v\u00edna nach\u00e1dzala priamo v\u00a0Bratislave, kde ju v\u00a0roku 1825 zalo\u017eili dvaja pre\u0161porsk\u00ed me\u0161\u0165ania: obchodn\u00edk s\u00a0koloni\u00e1lnym tovarom a\u00a0v\u00ednom Johann Fischer a\u00a0doktor Michael Sch\u00f6nbauer. Legenda hovor\u00ed, \u017ee svoj rozmach pre\u0161porsk\u00e1 \u0161ampus\u00e1re\u0148 za\u017eila, a\u017e ke\u010f patron\u00e1t nad \u0148ou prebral o\u00a0p\u00e4\u0165desiat rokov nesk\u00f4r Johann E. Hubert a\u00a0jeho man\u017eelka Pauline. T\u00ed dva sa do seba zamilovali, ke\u010f sa Pauline o\u00a0zranen\u00e9ho Johanna, franc\u00fazskeho vojaka vracaj\u00faceho sa z napoleonsk\u00e9ho \u0165a\u017eenia v\u00a0Rusku, starala v\u00a0pre\u0161porskom vojenskom lazarete. Johann sa domov nikdy nevr\u00e1til, ale kus milovanej domoviny v\u00a0podobe technol\u00f3gie v\u00fdroby prav\u00e9ho \u0161ampansk\u00e9ho si priniesol do Pre\u0161porku. Po jeho smrti v\u00a0zapo\u010datej pr\u00e1ci pokra\u010dovala Pauline, ktor\u00e1 patron\u00e1t nad vin\u00e1rstvom prebrala popri starostlivosti o tri deti. Svoj podnik zve\u013eadila nato\u013eko, \u017ee to v t\u00fdch \u010dasoch nemalo obdobu – Hubert J. E. bol prv\u00fdm vin\u00e1rstvom na v\u00fdrobu \u0161umiv\u00e9ho v\u00edna mimo \u00fazemia Franc\u00fazska. Pod veden\u00edm podnikavej Pauline dosiahli sekty zna\u010dky Hubert tak\u00fa kvalitu, \u017ee sa pod\u00e1vali aj na habsburskom cis\u00e1rskom dvore.<\/p>\n

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\"\"<\/a><\/strong><\/p>\n

VITIS – POTE\u0160ENIE ZO SLOVENSK\u00ddCH VIN\u00cdC <\/strong><\/p>\n

Kvalitn\u00e9 v\u00edno je ozdobou ka\u017ed\u00e9ho sviato\u010dn\u00e9ho stola, vr\u00e1tane sl\u00e1vnostnej \u0161tedrove\u010dernej tabule. Na tom sa bez poch\u00fdb zhoduj\u00fa v\u0161etci milovn\u00edci v\u00edna. Treba v\u0161ak vybra\u0165 tak\u00e9, ktor\u00e9 vhodne dopln\u00ed pr\u00e1ve t\u00fa va\u0161u sl\u00e1vnostn\u00fa ve\u010deru. Z\u00e1kladn\u00e9 pravidlo pri serv\u00edrovan\u00ed viano\u010dn\u00e9ho kapra alebo inej ryby znie: \u010d\u00edm je ryba hutnej\u0161ia a tu\u010dnej\u0161ia, t\u00fdm viac sa k\u00a0nej hodia v\u00edna ako Rulandsk\u00e9 \u0161ed\u00e9 \u010di Chardonnay. Nesmieme zabudn\u00fa\u0165 ani na fantastick\u00e9 ru\u017eov\u00e9 v\u00edna, na ktor\u00fdch si pochutn\u00e1te v\u00a0kombin\u00e1cii s\u00a0lososom. Ak je ryba jemnej\u0161ia, vhodnej\u0161ie je pod\u00e1va\u0165 Sauvignon alebo such\u00e9 rizlingy \u010di veltl\u00edny.<\/p>\n

V\u0161etky tieto odrody n\u00e1jdete aj v\u00a0portf\u00f3liu zna\u010dky Vitis, ktor\u00e1 reprezentuje kvalitn\u00e9 slovensk\u00e9 v\u00edna, zroden\u00e9 z toho najlep\u0161ieho, \u010do pon\u00faka slovensk\u00e9 vinohradn\u00edctvo. Po\u010das svojho dlhoro\u010dn\u00e9ho p\u00f4sobenia p\u00f4vodne ako Vitis Pezinok sa zna\u010dka stala re\u0161pektovanou a m\u00e1 svoje nezastupite\u013en\u00e9 miesto na slovenskom trhu s v\u00ednom. Vo Vitise vedia, \u017ee z\u00e1kladom ka\u017ed\u00e9ho v\u00fdnimo\u010dn\u00e9ho v\u00edna s\u00fa nielen suroviny \u0161pi\u010dkovej kvality, teda vini\u010d z najv\u00fdznamnej\u0161\u00edch vinohradn\u00edckych oblast\u00ed a profesion\u00e1lny pr\u00edstup k jeho spracovaniu, ale aj l\u00e1ska k v\u00fdrobe v\u00edna. V\u00fdsledkom je v\u00edno s du\u0161ou, ktor\u00e9 tvor\u00ed \u0161irok\u00e9 portf\u00f3lio siln\u00fdch zna\u010diek: slovensk\u00e9 odrodov\u00e9, ale aj pr\u00edvlastkov\u00e9 v\u00edna Vitis Gal\u00e9ria, tie\u017e odrodov\u00e9 aj pr\u00edvlastkov\u00e9 v\u00edna Vitis Po\u00e9zia a\u00a0medzi gurm\u00e1nmi zvl\u00e1\u0161\u0165 ob\u013e\u00faben\u00e1 zn\u00e1ma zna\u010dka Chateau Pezinok.<\/p>\n

Viac info: www.vitis.sk<\/a><\/p>\n

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\"\"<\/a>Glazovan\u00e9 brav\u010dov\u00e9 kar\u00e9 s\u00a0pe\u010denou zeleninou<\/strong><\/p>\n

(Recept<\/em> a\u00a0foto pripravila foodblogerka Mi\u0161ka Smolov\u00e1, @SistersBakery.sk<\/em>)<\/em><\/p>\n

Potrebujeme:<\/strong> Asi 1 – 1,5 kg brav\u010dov\u00e9ho kar\u00e9 bez kosti, v\u00a0celku, pol kila mrkvy, 3 petr\u017eleny, 2 men\u0161ie bat\u00e1ty, olivov\u00fd olej, asi 100 g hned\u00e9ho trstinov\u00e9ho cukru, 2 \u010cL soli, 1 \u010cL mlet\u00e9ho \u010dierneho korenia, 3 – 4 PL dijonskej hor\u010dice, \u010derstv\u00fa petr\u017elenov\u00fa v\u0148a\u0165 na ozdobenie.<\/p>\n

Pr\u00edprava:<\/strong> O\u010disten\u00fa mrkvu, petr\u017elen a\u00a0bat\u00e1ty nakr\u00e1jame pozd\u013a\u017ene na stredne hrub\u00e9 pl\u00e1tky. D\u00e1me ich do misky a\u00a0premie\u0161ame ich s\u00a02 PL olivov\u00e9ho oleja. Brav\u010dov\u00e9 kar\u00e9 sprudka ope\u010dieme z\u00a0ka\u017edej strany na dobre rozp\u00e1lenej panvici na tro\u0161ke olivov\u00e9ho oleja. M\u00e4so sa tak uzavrie a\u00a0udr\u017e\u00ed si viac \u0161\u0165avy. Potom ho d\u00e1me do stredu v\u00e4\u010d\u0161ieho pek\u00e1\u010da, tukovou vrstvou na spodok. Okolo neho pouklad\u00e1me mrkvu, petr\u017elen a\u00a0bat\u00e1ty. Kar\u00e9 a\u00a0zeleninu dochut\u00edme so\u013eou a\u00a0mlet\u00fdm \u010diernym koren\u00edm. Povrch m\u00e4sa potrieme 3 PL dijonskej hor\u010dice. Do hor\u010dicovej vrstvy vtla\u010d\u00edme asi 2\/3 hned\u00e9ho trstinov\u00e9ho cukru. Takto pripraven\u00e9 m\u00e4so so zeleninou vlo\u017e\u00edme do rozohriatej r\u00fary a\u00a030 min\u00fat pe\u010dieme na 180 \u00b0C. Potom plech vyberieme z\u00a0r\u00fary a\u00a0posypeme zeleninu zvy\u0161kom cukru. Pek\u00e1\u010d vr\u00e1time do r\u00fary a\u00a0m\u00e4so pe\u010dieme \u010fal\u0161\u00edch 20 – 30 min\u00fat, k\u00fdm vn\u00fatorn\u00e1 teplota m\u00e4sa nedosiahne asi 65 \u00b0C (meriame zapichovac\u00edm kuch\u00e1rskym teplomerom). Pek\u00e1\u010d vyberieme z\u00a0r\u00fary a\u00a0m\u00e4so aj zeleninu v\u00a0\u0148om nech\u00e1me e\u0161te 10 min\u00fat odpo\u010d\u00edva\u0165. M\u00e4so sa e\u0161te dopek\u00e1, preto ho po\u010das tejto doby nenarez\u00e1vame. Pe\u010den\u00e9 kar\u00e9 serv\u00edrujeme so zeleninou a\u00a0vetvi\u010dkami \u010derstvej petr\u017elenovej v\u0148ate.<\/p>\n

Sn\u00fabenie jedla s\u00a0v\u00ednom:<\/strong> Ku glazovan\u00e9mu brav\u010dov\u00e9mu kar\u00e9 sa v\u00fdborne hod\u00ed Frankovka modr\u00e1, ob\u013e\u00faben\u00e1 odroda z\u00a0kolekcie Vitis Gal\u00e9ria. M\u00e1 jemn\u00fa \u010dokol\u00e1dovo-\u0161koricov\u00fa v\u00f4\u0148u, ni\u017e\u0161ie kyseliny tvoria dokonale harmonick\u00fa chu\u0165.<\/p>\n

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\"\"<\/a>\u0160tedr\u00e1k<\/strong><\/p>\n

(Recept<\/em> a\u00a0foto pripravila foodblogerka Mi\u0161ka Smolov\u00e1, @SistersBakery.sk)<\/em><\/p>\n

Potrebujeme: <\/strong>500 g hrubej m\u00faky, 300 ml mlieka, 80 g brav\u010dovej masti (alebo masla \u010di rastlinn\u00e9ho tuku), 3 kopcovit\u00e9 PL pr\u00e1\u0161kov\u00e9ho cukru, 20 g \u010derstv\u00e9ho dro\u017edia, 1 \u017e\u013atok.<\/p>\n

Na plnku: MAKOV\u00da: 120 g mlet\u00e9ho maku, 100 ml vody, 100 g kry\u0161t\u00e1lov\u00e9ho cukru, k\u00f4ru z\u00a0polovice citr\u00f3na.<\/p>\n

ORECHOV\u00da: 120 mlet\u00fdch vla\u0161sk\u00fdch orechov, 100 ml vody, 100 g kry\u0161t\u00e1lov\u00e9ho cukru, 2 \u010cL mletej \u0161korice.<\/p>\n

TVAROHOV\u00da: 150 g tvarohu, 1 PL kry\u0161t\u00e1lov\u00e9ho cukru, 1 vanilkov\u00fd cukor, 1 PL hrubej m\u00faky, 1 vajce (\u017e\u013atok a\u00a0bielok oddelene) a\u00a0bielok, ktor\u00fd zv\u00fd\u0161il z\u00a0cesta.<\/p>\n

LEKV\u00c1ROV\u00da: 200 g hust\u00e9ho slivkov\u00e9ho lekv\u00e1ru.<\/p>\n

Pr\u00edprava:<\/strong> Najprv si priprav\u00edme kv\u00e1sok. Do vla\u017en\u00e9ho mlieka rozdrob\u00edme \u010derstv\u00e9 dro\u017edie a\u00a01 PL z\u00a0odmeran\u00e9ho mno\u017estva cukru. Premie\u0161ame a\u00a0nech\u00e1me na teplom mieste asi 15 min\u00fat, k\u00fdm sa n\u00e1m nevytvor\u00ed kv\u00e1sok. M\u00faku premie\u0161ame so zvy\u0161kom cukru, prid\u00e1me kv\u00e1sok v\u00a0mlieku, mas\u0165 a\u00a0\u017e\u013atok. Vymiesime hladk\u00e9 a\u00a0pru\u017en\u00e9 cesto, ktor\u00e9 odlo\u017e\u00edme prikryt\u00e9 do tepla vykysn\u00fa\u0165 na dvojn\u00e1sobok objemu. Medzit\u00fdm si priprav\u00edme plnky. Na makov\u00fa a\u00a0orechov\u00fa prevar\u00edme vodu s\u00a0cukrom, potom do nej prisypeme mak alebo orechy a\u00a0dochucovadl\u00e1 (\u0161koricu alebo citr\u00f3nov\u00fa k\u00f4ru) a\u00a0premie\u0161ame. Obe plnky nech\u00e1me odst\u00e1\u0165, aby tekutina vsiakla. Na tvarohov\u00fa plnku ako prv\u00e9 vy\u0161\u013eah\u00e1me bielky do tuha. Tvaroh vymie\u0161ame so \u017e\u013atkom, cukrom a\u00a0m\u00fakou do kr\u00e9mova, primie\u0161ame bielky a\u00a0odlo\u017e\u00edme bokom. Vykysnut\u00e9 cesto rozdel\u00edme na 5 \u010dast\u00ed. Ka\u017ed\u00fa \u010das\u0165 vyva\u013ek\u00e1me na ve\u013ekos\u0165 men\u0161ieho plechu (20 x 25 cm).<\/p>\n

Plech vystelieme papierom na pe\u010denie. Na ten polo\u017e\u00edme prv\u00fd pl\u00e1t cesta a\u00a0potrieme ho napr\u00edklad makovou plnkou. Prikryjeme ju druh\u00fdm, vyva\u013ekan\u00fdm pl\u00e1tom cesta a\u00a0na\u0148 nanesieme orechov\u00fa plnku. Orechov\u00fa plnku prikryjeme tret\u00edm pl\u00e1tom cesta a\u00a0na\u0148 natrieme tvarohov\u00fa plnku. Prikryjeme ju \u0161tvrt\u00fdm pl\u00e1tom cesta, na ktor\u00e9 natrieme hust\u00fd slivkov\u00fd lekv\u00e1r. Prikryjeme ho posledn\u00fdm pl\u00e1tom cesta a\u00a0dla\u0148ami vyrovn\u00e1me povrch kol\u00e1\u010da. K\u00fdm sa n\u00e1m rozohrieva r\u00fara na 180 \u00b0C, kol\u00e1\u010d e\u0161te trochu podkysne. Pe\u010dieme ho asi 30 – 40, min\u00fat, k\u00fdm nie je na povrchu zlatist\u00fd. Nech\u00e1me ho \u00faplne vychladn\u00fa\u0165 a\u00a0potom ho pod\u00e1vame posypan\u00fd pr\u00e1\u0161kov\u00fdm cukrom.<\/p>\n

Sn\u00fabenie jedla s\u00a0v\u00ednom:<\/strong> \u0160tedr\u00e1k si vychutnajte s\u00a0poh\u00e1rom kvalitn\u00e9ho v\u00edna z\u00a0kolekcie Vitis Gal\u00e9ria, odpor\u00fa\u010dame odrodov\u00e9 v\u00edno M\u00fcller Thurgau. M\u00e1 jemne korenist\u00fd mu\u0161k\u00e1tov\u00fd buket a pre ni\u017e\u0161\u00ed obsah kysel\u00edn aj lahodn\u00fa a svie\u017eu chu\u0165.<\/p>\n

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\"\"<\/a>\u0160uhajdy s\u00a0opit\u00fdm karamelom a \u0161uhajdy s\u00a0kokosom<\/strong><\/p>\n

(Recept a\u00a0foto vytvorila foodblogerka Martina Dorkinov\u00e1, @stvoryzkuchyne) <\/em><\/p>\n

Potrebujeme:<\/strong> 200 g mlie\u010dnej \u010dokol\u00e1dy, 200 g horkej \u010dokol\u00e1dy, 140 g masla, 150 g kry\u0161t\u00e1lov\u00e9ho cukru, 2 PL vody, 90 ml smotany na \u0161\u013eahanie, 30 ml Karpatsk\u00e9ho KB \u0161korica a klin\u010dek, 60 g masla, 150 g salka, 70 g masla, 50 g str\u00fahan\u00e9ho kokosu.<\/p>\n

Pr\u00edprava:<\/strong> Ako prv\u00e9 si priprav\u00edme plnky. Do hrnca si d\u00e1me cukor s\u00a0vodou a\u00a0premie\u0161ame. Na vysokej teplote zahrievame. Ke\u010f je cukor rozpusten\u00fd a\u00a0m\u00e1 jant\u00e1rov\u00fa farbu, za st\u00e1leho mie\u0161ania prid\u00e1me smotanu izbovej teploty zmie\u0161an\u00fa s\u00a0Karpatsk\u00fdm KB \u0161korica a klin\u010dek. Ak sa n\u00e1m vytvoria k\u00fasky karamelu, nech\u00e1me ich na miernom plameni rozp\u00fa\u0161\u0165a\u0165. Na z\u00e1ver do om\u00e1\u010dky prid\u00e1me maslo a\u00a0nech\u00e1me ho rozpusti\u0165. Premie\u0161ame a\u00a0nech\u00e1me v\u00a0chlade vychladn\u00fa\u0165. Na kokosov\u00fa plnku vymixujeme salko so zm\u00e4knut\u00fdm maslom. N\u00e1sledne vmie\u0161ame kokos. Vo vodnom k\u00fapeli si rozpust\u00edme maslo s\u00a0\u010dokol\u00e1dou. Na spodok mal\u00fdch ko\u0161\u00ed\u010dkov d\u00e1me cca 1 mal\u00fa \u010cL rozpustenej \u010dokol\u00e1dy a\u00a0vytiahneme ju aj po stran\u00e1ch ko\u0161\u00ed\u010dka. Takto pripraven\u00e9 ko\u0161\u00ed\u010dky d\u00e1me zachladi\u0165. N\u00e1sledne ko\u0161\u00ed\u010dky napln\u00edme plnkami a\u00a0zalejeme zvy\u0161nou \u010dokol\u00e1dou. Dozdob\u00edme a\u00a0vlo\u017e\u00edme do chladni\u010dky op\u00e4\u0165 zachladi\u0165. Pred pod\u00e1van\u00edm m\u00f4\u017eeme ko\u0161\u00ed\u010dky vybra\u0165 nachv\u00ed\u013eu von z\u00a0chladu, aby jemne zm\u00e4kli.<\/p>\n

\u0160ikovn\u00fd pomocn\u00edk do pe\u010denia: <\/strong>Tradi\u010dn\u00e9 Karpatsk\u00e9 KB m\u00f4\u017eete serv\u00edrova\u0165 nielen ako svoj ob\u013e\u00faben\u00fd n\u00e1poj pre ka\u017ed\u00fa pr\u00edle\u017eitos\u0165, namie\u0161a\u0165 s\u00a0n\u00edm studen\u00e9 \u010di hor\u00face drinky, ale pou\u017ei\u0165 ho aj ako pr\u00edsadu do pe\u010denia – najm\u00e4 ak namiesto klasick\u00e9ho rumu siahnete po jeho ochuten\u00fdch variantoch Karpatsk\u00e9 KB hru\u0161ka alebo Karpatsk\u00e9 KB \u0161korica a\u00a0klin\u010dek. Tento pr\u00edjemne zladen\u00fd n\u00e1poj m\u00e1 n\u00e1dhern\u00fa korenist\u00fa v\u00f4\u0148u, ktor\u00e1 po\u0161tekl\u00ed va\u0161e \u010duchov\u00e9 org\u00e1ny. V\u00a0ka\u017edom d\u00fa\u0161ku poc\u00edtite jemn\u00fa chu\u0165 \u0161korice a\u00a0klin\u010deka, ktor\u00e1 je kr\u00e1sne vyladen\u00e1 s\u00a0medov\u00fdmi t\u00f3nmi a\u00a0kvalitn\u00fdm v\u00ednnym destil\u00e1tom.<\/p>\n

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\"\"<\/a>Pun\u010dov\u00e1 rol\u00e1da<\/strong><\/p>\n

(Recept a\u00a0foto vytvorila foodblogerka Ma\u0165ka, @stvoryzkuchyne) <\/em><\/p>\n

Potrebujeme:<\/strong> 8 vaj\u00ed\u010dok, 8 PL polohrubej m\u00faky, 8 PL kry\u0161t\u00e1lov\u00e9ho cukru, 1 PL pr\u00e1\u0161ku do pe\u010diva, \u010derven\u00e9 farbivo, 1 f\u013ea\u0161ti\u010dku malinov\u00e9ho d\u017eemu.<\/p>\n

Pun\u010d: <\/strong>400 ml vody, 100 g krupicov\u00e9ho cukru, <\/strong>4 PL malinov\u00e9ho sirupu, 100 ml Karpatsk\u00e9ho KB \u0161korica a klin\u010dek, pun\u010dov\u00fa esenciu pod\u013ea chuti, \u0161\u0165avu z\u00a01 pomaran\u010da.<\/p>\n

Kr\u00e9m: <\/strong>150 g bielej \u010dokol\u00e1dy, 70 g smotany na \u0161\u013eahanie, 250 g mascarpone.<\/p>\n

Pr\u00edprava:<\/strong> Oddel\u00edme si bielka od \u017e\u013atok, k\u00a0bielkom prid\u00e1me 2 PL cukru a\u00a0vymixujeme do peny. K\u00a0\u017e\u013atkom prid\u00e1me 6 PL cukru a\u00a0vymixujeme do peny. Postupne prid\u00e1vame m\u00faku zmie\u0161an\u00fa s\u00a0pr\u00e1\u0161kom do pe\u010diva. Na z\u00e1ver opatrne vmie\u0161ame vymixovan\u00e9 bielky. Cesto rozdel\u00edme na polovicu. Jedno cesto nech\u00e1me \u017elt\u00e9 a\u00a0k\u00a0druh\u00e9mu prid\u00e1me \u010derven\u00e9 farbivo a\u00a0premie\u0161ame. Cest\u00e1 rozotrieme na plech s\u00a0papierom na pe\u010denie a\u00a0pe\u010dieme cca 20 min\u00fat pri teplote 180 \u00b0C. Po dope\u010den\u00ed cest\u00e1 zrolujeme samostatne do utierok a\u00a0nech\u00e1me chladn\u00fa\u0165. Medzit\u00fdm si priprav\u00edme pun\u010d. V\u00a0hrnci zmie\u0161ame vodu, cukor, sirup a\u00a0\u0161\u0165avu z\u00a0pomaran\u010da a var\u00edme cca 10 min\u00fat. Na z\u00e1ver prid\u00e1me Karpatsk\u00e9 KB \u0161korica a klin\u010dek a\u00a0pun\u010dov\u00fa esenciu pod\u013ea chuti. Cest\u00e1 vyrolujeme, opatrne stiahneme papier na pe\u010denie. Svetl\u00e9 cesto potrieme lekv\u00e1rom a\u00a0ulo\u017e\u00edme na\u0148 ru\u017eov\u00e9 cesto. To rovnomerne popolievame vla\u017en\u00fdm pun\u010dom, opatrne zrolujeme, obal\u00edme alobalom a\u00a0nech\u00e1me odst\u00e1\u0165. Na kr\u00e9m rozpust\u00edme nad vodn\u00fdm k\u00fape\u013eom \u010dokol\u00e1du so smotanou. Mascarpone premixujeme a\u00a0pomaly primixujeme vychladnut\u00fa om\u00e1\u010dku z\u00a0bielej \u010dokol\u00e1dy. Rol\u00e1du potrieme kr\u00e9mom a\u00a0dozdob\u00edme lyofilizovan\u00fdmi malinami alebo bielou \u010dokol\u00e1dou.<\/p>\n

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\"\"<\/a>KARPATSK\u00c9 BRANDY – PRAV\u00c1 SLOVENSK\u00c1 LEGENDA<\/strong><\/p>\n

K\u00fdm aperit\u00edv m\u00e1 umocni\u0165 na\u0161u chu\u0165 do jedla, digest\u00edv sk\u00f4r p\u00f4sob\u00ed ako podpora tr\u00e1venia, najm\u00e4 ak sme neodolali hostine s\u00a0nieko\u013ek\u00fdmi chodmi. Vtedy d\u00fa\u0161ok kvalitn\u00e9ho \u201etvrd\u00e9ho\u201c alkoholu pr\u00edde mimoriadne vhod. Tradi\u010dne sa na t\u00fato pr\u00edle\u017eitos\u0165 pod\u00e1vaj\u00fa ko\u0148aky, kalvados alebo brandy. Za v\u00fdnimo\u010dn\u00fdm brandy nemus\u00edme chodi\u0165 \u010faleko, z toho tradi\u010dn\u00e9ho dom\u00e1ceho \u201ek\u00e1be\u010dka\u201c sa stala prav\u00e1 slovensk\u00e1 legenda. Karpatsk\u00e9 KB je najpopul\u00e1rnej\u0161\u00edm produktom z kolekcie, ktor\u00fd si vychutn\u00e1vaj\u00fa u\u017e viacer\u00e9 gener\u00e1cie.<\/p>\n

Na jeho po\u010diatku st\u00e1la m\u00e1la p\u00e1lenica, ktor\u00e1 vznikla vo vin\u00e1rskom Pezinku. Od za\u010diatku bola s\u00fa\u010das\u0165ou vin\u00e1rskych z\u00e1vodov, ktor\u00e9 zdru\u017eovali nieko\u013eko producentov v\u00edna. K nim patril aj z\u00e1vod na v\u00fdrobu \u0161umiv\u00e9ho v\u00edna Hubert, ktor\u00fd m\u00e1 na vzniku unik\u00e1tneho brandy svoj podiel. V Huberte sa toti\u017e pou\u017e\u00edval pri v\u00fdrobe sektov ko\u0148ak, ktor\u00fd bol s\u00fa\u010das\u0165ou tir\u00e1\u017eneho lik\u00e9ru. P\u00f4vodne sa malo robi\u0165 brandy iba do tir\u00e1\u017eneho lik\u00e9ru, ktor\u00fd mal nahradi\u0165 drah\u00e9 franc\u00fazske dovozov\u00e9 ko\u0148aky. Preto sa zrodila v\u00fdzva, ktorej pointou bola v\u00fdroba brandy na \u00fazem\u00ed Slovenska. Pezinsk\u00ed majstri nalo\u017eili v\u00edno zo such\u00fdch odr\u00f4d vini\u010da do dubov\u00fdch sudov a u\u017e prv\u00e9 degust\u00e1cie uk\u00e1zali, \u017ee p\u00f4jde o mimoriadne v\u00fdnimo\u010dn\u00fd destil\u00e1t, ktor\u00e9ho je \u201elen\u201c do sektu \u0161koda. Karpatsk\u00e9 brandy uzrelo svetlo sveta po prv\u00fd raz v roku 1975 a odvtedy patr\u00ed medzi najob\u013e\u00fabenej\u0161ie slovensk\u00e9 produkty.<\/p>\n

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\"\"<\/a>KB Original Espresso<\/strong><\/p>\n

Potrebujeme: <\/strong>espresso, Karpatsk\u00e9 brandy Original, tonik, sladk\u00fa smotanu, \u013ead.<\/p>\n

Pr\u00edprava: <\/strong>Priprav\u00edme si studen\u00e9 espresso tak, \u017ee uvaren\u00fa k\u00e1vu nalejeme priamo na kocky \u013eadu pripraven\u00e9 v\u00a0poh\u00e1ri na drink. K\u00e1va sa tak r\u00fdchlo ochlad\u00ed a\u00a0o\u00a0p\u00e1r min\u00fat\u00a0m\u00f4\u017eeme zalia\u0165 \u0161otom KBO – pod\u013ea individu\u00e1lnej chuti cca 50 – 60 ml. Na z\u00e1ver dolejete tonikom. Ak nem\u00e1te radi tonik, m\u00f4\u017eete si pripravi\u0165 verziu k\u00e1vy so smotanou tak, \u017ee na vychladen\u00fa k\u00e1vu nalejete \u0161ot KBO a\u00a0na z\u00e1ver dolejete sladk\u00fa smotanu pod\u013ea chuti.<\/p>\n

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Simonetta Zalov\u00e1<\/p>\n

foto arch\u00edv vin\u00e1rstiev<\/p>\n

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\u010cl\u00e1nok si pre\u010d\u00edtate v zimnom dvoj\u010d\u00edsle MIAU (2021)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Aj ke\u010f by to nemalo by\u0165 zmyslom Vianoc, dobr\u00e9 jedlo a\u00a0pitie k\u00a0najkraj\u0161\u00edm sviatkom roka jednoducho patr\u00ed. V\u00a0spojitosti s\u00a0dne\u0161n\u00fdmi trendmi uprednost\u0148uj\u00facimi lok\u00e1lne produkty \u010di\u00a0nulov\u00fa uhl\u00edkov\u00fa stopu by bolo fajn myslie\u0165 na tieto hor\u00face po\u017eiadavky doby aj pri pr\u00edprave \u0161tedr\u00e9ho viano\u010dn\u00e9ho \u010di silvestrovsk\u00e9ho pohostenia. \u010co sa sviato\u010dn\u00e9ho \u201epitn\u00e9ho re\u017eimu\u201c t\u00fdka, pon\u00fakame nieko\u013eko tipov na overen\u00e9 dom\u00e1ce […]<\/p>\n","protected":false},"author":3,"featured_media":9498,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,104],"tags":[],"class_list":["post-9493","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu","category-zima-2021"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/9493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=9493"}],"version-history":[{"count":2,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/9493\/revisions"}],"predecessor-version":[{"id":9503,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/9493\/revisions\/9503"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/9498"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=9493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=9493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=9493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}