F\u00fcl\u00f6p the Stork was born in Spain in the Ebro river valley in 2003. We do not know if he ever left Europe, but it is certain that he has been living in and around Bodrogkereszt\u00far since 2006. He has brought up 34 fledglings; his partner always migrated, but he stayed. In winter he warms himself on chimneys, drinks water from the River Bodrog, hunts for voles and is lord of all the stork nests in the area.<\/p>\n
<\/p>\n
We bottled this late harvest Tokaji in memory of our phenomenal stork who was the stork of the neighbourhood and everyone for 15 years.<\/p>\n
From the income, we are supporting maintenance of stork nests in and near Bodrogkereszt\u00far, creation of stork nest stands and electric insulation to protect birds.<\/p>\n
\u2193\u00a0Download Technical Sheet<\/a><\/h6>\nFood-wine pairing:<\/p>\n
\n- wild game p\u00e2t\u00e9 enriched with some foie gras<\/li>\n
- Portuguese salt cod stew<\/li>\n
- Gruy\u00e8re, Comt\u00e9 and other mature semi-hard and hard cheeses<\/li>\n<\/ul>\n
(Csaba Harmath, gastronomic expert)<\/em><\/p>\n <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
ALCOHOL: 12 %VOL
\nRESIDUAL SUGAR: 64 G\/L
\nACIDITY: 5,64 G\/L<\/p>\n<\/div>\n<\/div>\n
[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text css_animation=”none” css=”.vc_custom_1645615038903{border-radius: 2px !important;}”]![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2020\/01\/Fulop-Kesoi-2014-hun.jpg\")
<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][vc_empty_space height=”140px”][vc_single_image image=”6361″ img_size=”450×600″ alignment=”center” style=”vc_box_shadow_3d” onclick=”link_image”][\/vc_column][vc_column width=”3\/4″][vc_column_text]<\/p>\nDuck foie gras, toasted brioche, apple chutney<\/strong><\/span><\/h5>\nIngredients:<\/strong><\/span><\/p>\n1 piece duck foie gras (duck liver), fresh, not bigger than 550 g<\/span>
\n1 good quality brioche from your baker (semi sweet or plain)<\/span>
\n50 g unsalted butter<\/span>
\n2 big apples<\/span>
\n1 onion<\/span>
\n80 g fresh ginger<\/span>
\n1 red chilli<\/span>
\n1 lemon<\/span>
\n5 cl white wine vinegar (we have used the winery\u2019s own vinegar for the preparation)<\/span>
\nsalt<\/span>
\ndemerara caster sugar to taste<\/span>
\ncoarsely crushed black pepper<\/span>
\nstar anise<\/span>
\nfennel<\/span>
\ncumin<\/span>
\n5 cm whole cinnamon<\/span>
\n2 cl extra virgin olive oil<\/span><\/p>\n <\/p>\n
Preparation:<\/strong><\/span><\/p>\nThis is almost the only preparation where you have not to devein the duck liver. Just cut nice, 1 -1,25 cm thick slices of it, preferably slightly bigger than the size of your brioche circles. Put the slices on a tray with a parchment paper and freeze the for at least 3-4 hours.<\/span>
\nIn the meantime, cut nice 1 cm thick slices of the brioche. Cut circles with a pastry cutter. Toast the in a pan with a knob of butter, they should be golden brown evenly. For a healthier option you can just butter the thinly and put the to the oven, but you must watch them carefully.<\/span>
\nPrepare the apple chutney. (We have used apple at the end of winter season, but in summer, you can opt for peach or apricot, or in autumn for pear as well. Core the apples and cut them into 1 cm cubes. Chop the onion fine, grate or chop fine the ginger. Depending on if you like spicy hot or not, take off the vein of the chilli with all the seeds. Personally, I would recommend not to make it too hot. Heat the black pepper, star anise, fennel, cumin and cinnamon in a pan just to wake up the aromas, then put all in a gaze to form a pouch or a spice ball.<\/span>
\nHeat some olive oil in a saucepan, ass in the apple and onion dices together with the ginger and spices. Add a bit of salt and some of the sugar (you will correct it while the flavour evolves later). Cook it until it becomes mushy. Add the vinegar, check the sweetness and sourness. A chutney should be sweet, sour and spicy\/hot at the same time. Leave the spice pouch or spice bag until it cools down totally.<\/span>
\nHeat a thick non-stick pan on the fire until very hot. Sear the frozen foie gras slices, they should sizzle when you put them in and develop a nice brown colouring both sides. It should take just 1-2 minutes per side. Take off and set aside to cool down completely. No, they ate not ready yet! Don\u2019t throw away the rendered fat, it\u2019s simply delicious with some salt and red paprika.<\/span>
\nAfter about 2 minutes or so, reheat another dry pan to medium high heat and recook the slices to finish.<\/span>
\nPlace a bit of the chutney on the toasted brioche, just enough to hold the foie gras, place the nicely cooked slices atop and finish with a nice quenelle of the chutney. (I prefer the chutney on the top, because this way the brioche soaks up all the fat and juice the foie gras slices could render). Decorate with some greens and serve them immediately.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/3″][vc_column_text]![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2021\/02\/Wines-os-Hungary-2-e1614273359552.png\")
<\/a>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2022\/02\/umvp_logo_fekvo-300x92-1.png\")
[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/wp-content\/uploads\/2021\/02\/WiM_Baseline-inside_Gradient-e1614266304655.png\")
<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"[vc_row][vc_column][vc_column_text css=”.vc_custom_1650983786172{background-color: #ddce9b !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;border-radius: 5px !important;}”] F\u00dcL\u00d6P the PHENOMENON Late Harvest Tokaji 2018 [\/vc_column_text][vc_column_text] (375 ml) [\/vc_column_text][\/vc_column][\/vc_row][vc_row content_text_alignment=”k\u00f6z\u00e9p”][vc_column width=”2\/3″][vc_empty_space][vc_column_text] F\u00fcl\u00f6p the Stork was born in Spain in the Ebro river valley in 2003. We do not know if he ever left Europe, but it is certain that he has […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5846,"menu_order":11,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-6074","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6074","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/comments?post=6074"}],"version-history":[{"count":17,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6074\/revisions"}],"predecessor-version":[{"id":6751,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6074\/revisions\/6751"}],"up":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/5846"}],"wp:attachment":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/media?parent=6074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
(Csaba Harmath, gastronomic expert)<\/em><\/p>\n <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n ALCOHOL: 12 %VOL [\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text css_animation=”none” css=”.vc_custom_1645615038903{border-radius: 2px !important;}”] Ingredients:<\/strong><\/span><\/p>\n 1 piece duck foie gras (duck liver), fresh, not bigger than 550 g<\/span> <\/p>\n Preparation:<\/strong><\/span><\/p>\n This is almost the only preparation where you have not to devein the duck liver. Just cut nice, 1 -1,25 cm thick slices of it, preferably slightly bigger than the size of your brioche circles. Put the slices on a tray with a parchment paper and freeze the for at least 3-4 hours.<\/span> [vc_row][vc_column][vc_column_text css=”.vc_custom_1650983786172{background-color: #ddce9b !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;border-radius: 5px !important;}”] F\u00dcL\u00d6P the PHENOMENON Late Harvest Tokaji 2018 [\/vc_column_text][vc_column_text] (375 ml) [\/vc_column_text][\/vc_column][\/vc_row][vc_row content_text_alignment=”k\u00f6z\u00e9p”][vc_column width=”2\/3″][vc_empty_space][vc_column_text] F\u00fcl\u00f6p the Stork was born in Spain in the Ebro river valley in 2003. We do not know if he ever left Europe, but it is certain that he has […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5846,"menu_order":11,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-6074","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6074","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/comments?post=6074"}],"version-history":[{"count":17,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6074\/revisions"}],"predecessor-version":[{"id":6751,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6074\/revisions\/6751"}],"up":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/5846"}],"wp:attachment":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/media?parent=6074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nRESIDUAL SUGAR: 64 G\/L
\nACIDITY: 5,64 G\/L<\/p>\n<\/div>\n<\/div>\n<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]Duck foie gras, toasted brioche, apple chutney<\/strong><\/span><\/h5>\n
\n1 good quality brioche from your baker (semi sweet or plain)<\/span>
\n50 g unsalted butter<\/span>
\n2 big apples<\/span>
\n1 onion<\/span>
\n80 g fresh ginger<\/span>
\n1 red chilli<\/span>
\n1 lemon<\/span>
\n5 cl white wine vinegar (we have used the winery\u2019s own vinegar for the preparation)<\/span>
\nsalt<\/span>
\ndemerara caster sugar to taste<\/span>
\ncoarsely crushed black pepper<\/span>
\nstar anise<\/span>
\nfennel<\/span>
\ncumin<\/span>
\n5 cm whole cinnamon<\/span>
\n2 cl extra virgin olive oil<\/span><\/p>\n
\nIn the meantime, cut nice 1 cm thick slices of the brioche. Cut circles with a pastry cutter. Toast the in a pan with a knob of butter, they should be golden brown evenly. For a healthier option you can just butter the thinly and put the to the oven, but you must watch them carefully.<\/span>
\nPrepare the apple chutney. (We have used apple at the end of winter season, but in summer, you can opt for peach or apricot, or in autumn for pear as well. Core the apples and cut them into 1 cm cubes. Chop the onion fine, grate or chop fine the ginger. Depending on if you like spicy hot or not, take off the vein of the chilli with all the seeds. Personally, I would recommend not to make it too hot. Heat the black pepper, star anise, fennel, cumin and cinnamon in a pan just to wake up the aromas, then put all in a gaze to form a pouch or a spice ball.<\/span>
\nHeat some olive oil in a saucepan, ass in the apple and onion dices together with the ginger and spices. Add a bit of salt and some of the sugar (you will correct it while the flavour evolves later). Cook it until it becomes mushy. Add the vinegar, check the sweetness and sourness. A chutney should be sweet, sour and spicy\/hot at the same time. Leave the spice pouch or spice bag until it cools down totally.<\/span>
\nHeat a thick non-stick pan on the fire until very hot. Sear the frozen foie gras slices, they should sizzle when you put them in and develop a nice brown colouring both sides. It should take just 1-2 minutes per side. Take off and set aside to cool down completely. No, they ate not ready yet! Don\u2019t throw away the rendered fat, it\u2019s simply delicious with some salt and red paprika.<\/span>
\nAfter about 2 minutes or so, reheat another dry pan to medium high heat and recook the slices to finish.<\/span>
\nPlace a bit of the chutney on the toasted brioche, just enough to hold the foie gras, place the nicely cooked slices atop and finish with a nice quenelle of the chutney. (I prefer the chutney on the top, because this way the brioche soaks up all the fat and juice the foie gras slices could render). Decorate with some greens and serve them immediately.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]<\/a>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text][\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space]