Hungarian Food and Wine Sampling

Hungarian Food and Wine Sampling

Elizabeth and Siguard Medhus are opening their home to The Anthem Travel Club for a Hungarian Food and Wine Sampling. While at  Elizabeth and Siguard’s home you and  your  friends  will be treated to Hungarian artwork, music,  pastries and wine, along with legendary Hungarian hospitality.


Danube embankment and Hungarian Parliament


Date:  Tuesday  March 5th

Time:  5pm-7pm

Where:  2374  Rosendale Village Ave

Pinnacle Village/SCA


Hungarians enjoy such a unique and wonderful culture! So unique, in fact, that it has even been rumored that they are extraterrestrials!  To learn more click on this link – Hungary – or just join us on March 5th and decide for yourself.


The  Hungarian Wine and Food Sampling event is open to all Anthem Travel Club members, as well as to those who are interested in joining the Anthem Travel Club.

However, space is limited. To reserve your space, please request an invitation.  You will receive an email with your invitation within a few days.


Fill out this form to request your invitation:


If you have attended an Anthem Travel Club event in the past, please use this form:


The Anthem Travel Club is affiliated with Alamo World Travel  a Signature Network Agency specializing in mature travelers for over 32 years.


One of Elizabeth’s favorite Hungarian recipes:  

MOKKA TORTA ( Mocha Cake)

6 eggs, separated

2/3 cups sugar

1 tablespoon lemon juice

3 tbs all-purpose flour


1 square Baker’s semi-sweet chocolate

1 tbs instant coffee

1/2 cup of coffee

3/4 cup sweet butter

1 egg

2/3 cup sugar

1tbs vanilla

1 31/2 ounce pkg  blanched almonds

Beat egg whites until stiff; add 2 to 3 tbs of sugar. Cream together egg  yolks, remaining sugar, and lemon juice until lemon colored and fluffy;  fold in egg whites alternately with flour.

Bake in a 9 x16 inch baking pan in a preheated oven at 350 for 10 minute; lower heat to 300  and bake for 20 minutes or until golden.  Cool on a cake rack and cut lengthwise into 3 pieces.

In a saucepan combine chocolate, instant coffee,  for 5 minutes and cool. Cream together butter, egg, sugar, and vanilla; gradually add cooled coffee mixture and beat well. Spread filling between layers and overtop and sides.

Toast  almonds in 1 to 2  tbs sugar on low heat; when brown  remove from flame and stir with a fork until cool so they won’t stick together. Decorate top of the cake with the almonds-they are not only pretty but add to the flavor as well.   Serves 6-8