William Penn Life, 2005 (40. évfolyam, 1-12. szám)
2005-06-01 / 6. szám
The Hungarian Kitchen Baked Chicken Breast with Chives & Tarragon 4 boneless chicken breast halves, 6 oz. each Gingerroot peeled and grated I tablespoon clover honey 1 tablespoon soy sauce 2 tablespoons water 2 tablespoons fresh chives 2 tablespoons minced tarragon 1 teaspoon cornstarch Score the chicken breast with a paring knife. In a mixing bowl combine all ingredients except the cornstarch. Mix well and set aside. Place the chicken breasts in a single layer in a baking dish. Pour the liquid mixture over the breasts in the baking dish and cover with plastic wrap or aluminum foil. Let marinate at least 2 hours or overnight. Turn the chicken breast at least once. Preheat oven to 375 degrees. Cover dish with aluminum foil and bake for 25 minutes. Chicken should be tender with clear juices running when pierced with a fork. Remove chicken and place on a serving platter. Pour the cooking liquid into a small saucepan over high heat. Mix cornstarch with one tablespoon cold water and pour into saucepan to thicken the marinade. Pour over the chicken breast and serve your guests. Rice piláf and broccoli floret’s make a very nice side dish. Hungarian Dill Cucumbers 2 medium cucumbers peeled and sliced thin I cup canola oil Zi cup white vinegar 1 teaspoon kosher salt Zi teaspoon granulated sugar Va teaspoon black pepper 2 cloves garlic minced Zi tablespoon Hungarian sweet paprika Peel and slice cucumbers and put aside in a bowl. In a mixing bowl combine all other ingredients and mix well. Adjust dressing for taste then pour over cucumbers. Refrigerate for at least I hour. Serve cold. Pork & Fresh Herb Patties 2 tablespoons canola oil for cooking I large onion minced 3 garlic cloves crushed I lb. lean pork (or beef or veal) I cup fresh bread crumbs 1 whole egg 2 tablespoons minced parsley 2 tablespoons minced thyme 2 tablespoons minced marjoram Kosher Salt and Black Pepper Oil for pan Heat canola oil in pan and sauté onion until it’s soft. Stir in garlic and sauté for another 2 minutes. Remove from heat and cool down. In a mixing bowl combine the meat, bread crumbs, herbs, salt and pepper. Mix until well blended. Divide mixture into 8 portions and shape into a pattié. Chill in the refrigerator for 45 minutes. Preheat the oven to 375 degrees. Grease a baking dish with the oil for pan and place patties in pan. Bake for 40 minutes. Serve hot. A nice side dish would be mashed potatoes and gravy made with the pan drippings. Strawberry & Rosemary Sorbet I cup water 1 cup granulated sugar 2 tablesppons granulated sugar 3 tablespoons chopped fresh rosemary leaves 7 tablespoons of fresh lemon juice 2 lbs. fresh strawberries, hulled I Zi cups Sauvignon Blanc wine chilled In a small saucepan put the water, sugar, rosemary and 3 tablespoons of lemon juice. Bring to a boil and simmer until sugar dissolves. Remove syrup from heat and let cool. In a blender puree the strawberries until smooth, strain out seeds and combine with 4 tablespoons of lemon juice. Strain the syrup and stir into the strawberry mixture. Add the chilled wine and mix well. Transfer to a plastic container, cover with plastic wrap and freeze until semi frozen about 45 minutes. Stir well and return to freezer. Serve in small dessert dishes that have been chilled in your freezer. Garnish the sorbet with a strawberry halve and a sprig of fresh rosemary. Serve immediately. Coconut & Cilantro Relish 3 cups plum tomatoes peeled, seeded and rough-chopped 1 Zi cups fresh grated coconut Zi cup granulated sugar Zi cup cider vinegar Za teaspoon cayenne pepper Zi teaspoon kosher salt Va cup water 4 tablespoons chopped cilantro leaves Put all ingredients-except the cilantro—in a small saucepan. Simmer mixture over low heat for about 45 minutes. Remove the relish from the heat and allow to cool about 30 minutes. Stir in the cilantro mixing well. Refrigerate in airtight container and use within 14 days. This is an excellent garnish for grilled, spicy meats. Apple & Parsley Dressing 2 Granny Smith apples cored, peeled and cut into I-inch pieces 2 tablespoons brown sugar 4 tablespoons apple cider vinegar Zi teaspoon Tabasco sauce I scallion, coarsely chopped Zi cup fresh parsley leaves I teaspoon kosher salt Za teaspoon black pepper 4 tablespoons cold water Va cup canola oil In a blender combine apple, vinegar, hot sauce, scallion, parsley, salt & pepper. Pulse until mixture is finely chopped. Add water and pulse to mix. Add the canola oil and let blender run for 20 seconds until smooth and creamy. Adjust to taste with salt and pepper or brown sugar. Refrigerate 30 minutes. Serve with your favorite salad greens. 1 1 William Penn Life,June 2005
