William Penn Life, 2005 (40. évfolyam, 1-12. szám)
2005-03-01 / 3. szám
The Hungarian Kitchen honey, maple syrup or apple jelly. Brush on your glaze before taking your ham to the dinner table. The glaze not only makes the ham have a nice shiny coating but adds extra flavor as well. Lamb is a young sheep less than one year old with tender meat. It should be noted that lamb is not part of the regular Hungarian diet. It is, however, enjoyed on rare occasions such as Easter. The spring lamb is three to five months old and is the product we enjoy at Easter. As a lamb gets older its flavor becomes more intense or gamey and the color of the meat becomes darker. A pinkish red color is desirable for our Easter lamb. A lamb gives us a few choice entrees we can enjoy: lamb chops, rack of lamb, roast leg of lamb and lamb kabobs are just a few. The roast leg of lamb is the most popular at Easter. Slow roasting your leg of lamb will give you a tender, juicy, succulent entrée. Seasonings that go well with lamb are rosemary, garlic, mint, honey mustard, Dijon mustard, oregano, basil, savory, tarragon and sage. My favorite glaze for leg of lamb is apple mint jelly which gives flavor and aromatic enhancement. When slicing your leg of lamb, slice across the meat toward the bone. Serve with homemade lamb gravy to please your family and guests. Enjoy the recipes! Chef Vilmos and I wish Easter blessings to you and your family. May we all enjoy the peace Easter brings and the joys of springtime! (ft ***&£., FöezcL&Áas BEANS are naturally low in fat and high in protein, foliate, iron, potassium, zinc, magnesium and calcium. They are an excellent source of soluble fiber that lowers cholesterol. Beans help stabilize blood sugar levels and contain flavonoids which are plant chemicals that act as antioxidants. You can have beans in soups, stews or cassero/es or just cooked by themselves with a little salt and pepper. They give you protection against certain cancers and heart disease. This food group is high in complex carbohydrates which are heart and health friendly. Fresh Ham One 10-12 lb. fresh ham SAUCE Zi cup soy sauce Zi cup honey Zi cup ketchup 3 cloves garlic crushed I tablespoon ground ginger Zi teaspoon Tabasco Sauce Combine above ingredients in a mixing bowl and set aside. Wash your ham and place on an oven rack. Bake at 325 degrees until meat thermometer reaches 165 degrees. This should take about 2Zi hours. When ham is almost done cut fat rind off the ham and drain grease from pan. Pour sauce over ham and bake for another 30 minutes. Slice and serve your guests. Glazed Canned Ham 1 canned ham, 5 to 7 lbs. 2 cups maple syrup 2 cups dry raisins 2 cups brown sugar 2 teaspoons ground cloves Z* cup water Remove ham from the can and scrape off any excess jelly or fat. Using a paring knife, score the top of your ham by making %-inch deep cuts from top to bottom about one inch apart. Now make the same cuts from left to right. In a mixing bowl combine the above 5 ingredients and make a sauce. Cover ham with the sauce and bake in oven for one hour at 300 degrees or until internal temperature is 165 degrees. Slice warm and serve your guests. Pineapple rings and maraschino cherries may also be used on top of the ham for flavor. Place rings on top of ham then place a cherry in the center of the ring. Stick a toothpick in the cherry to anchor it down and keep the pineapple from sliding off. Brush the ham with pineapple juice the last hour of cooking. Roast Leg of Lamb One 5-6 lb. leg of lamb Rub lamb with kosher salt, white pepper and granulated garlic. Set on an oven rack with fat side up. Roast at 325 degrees for 2 A hours or until internal temperature is 165 degrees. Glaze your leg of lamb the last hour of cooking with one of the glaze recipes listed below. MINT GLAZE I onion diced small Zi cup apple mint jelly VJ cup fresh parsley % cup fresh rosemary I cup beef bouillon Add ingredients to roasting pan after removing excess fat in pan. Stir until smooth and serve warm along side sliced lamb. HONEY-MUSTARD GLAZE Zi cup Dijon mustard Zt cup honey 1 teaspoon kosher salt Z» teaspoon white pepper Blend above ingredients until smooth. FRESH MINT SAUCE Z* cup finely chopped mint leaves 2 tablespoons brown sugar I cup cider vinegar Blend above ingredients until smooth. For best results prepare sauce 2 hours before serving the lamb. Serve at room temperature along side sliced lamb. William Penn Life, March 2005 13
