William Penn Life, 2007 (42. évfolyam, 1-12. szám)
2007-12-01 / 12. szám
íhe Jtogsrto Kitchen Mezes Kalacs 'A pound honey 3A cup sugar 4 eggs, separated 'A teaspoon ground cloves A teaspoon ground cinnamon 2 finger pinches cardamom 2 finger pinches ground coriander I teaspoon grated lemon peel I tablespoon dark rum I teaspoon baking powder A pound rye flour 1 tablespoon butter 'A cup bread crumbs 20 whole almonds, peeled A cup milk Preheat oven to 350 degrees. Bring honey to lukewarm temperature and add A cup of sugar and the egg yolks, mixing well. Remove from heat and add the spices, lemon peel and rum, mixing well. Sift baking powder together with the flour and beat into the honey mixture. Whip the egg whites and gently fold into the mixture. Grease a 9” x 13” baking sheet with the tablespoon of butter and sprinkle bread crumbs on baking sheet. Spread the batter one-inch thick on baking sheet. Place almonds on top in a festive design. Bake for 25 minutes or until done. Remove bread from oven and brush using the A cup of milk and sugar to give the bread a shine. Cool then cut into squares and serve your guests. Punch Torte Layer Cakes Prepare two 9/i-inch yellow sponge cakes in spring form pans, lined with butter and equal parts of flour and sugar. Cool cakes. Punch Syrup 4 ounces sugar cubes 2 lemons I orange 'A cup dark rum 'A cup water Dinner for 1 Hal Paprikás 2 pounds fresh white fish filets 4 slices bacon 2 small onions, diced 'A teaspoon paprika Salt & pepper to taste Clean the fish, cut into pieces and salt. Dice the bacon and cook in a skillet for two minutes. Add the diced onion and cook until golden brown. Add the paprika then the fish pieces, adding enough water to just cover the fish. Simmer for 15 minutes until the fish is done. Taste and adjust the seasoning with salt and pepper. Do not stir the fish but shake the skillet. Serve the fish with mashed potatoes, fresh carrots and a crispy rye bread. I ounce plain dark chocolate, melted and cooled Red and green food coloring Rub the sugar cubes on the lemons and orange so that the oils are absorbed onto the sugar cubes. Halve the fruits and squeeze and strain the juices. Mix together with rum and set aside. Drop the sugar cubes into the water in a heavy bottom pan. Set over low heat and warm gently until all the sugar is melted. Turn up the heat and boil to 225 degrees (thread stage of candy). This takes about 20 seconds of boiling. Plunge the base of the pan into cold water for a moment to stop cooking. Add the rum juice to the syrup. Stir and blend well. Reserve one tablespoon of syrup for the punch icing. Spoon out three equal portions of syrup into separate containers. To one add a drop of green food coloring, the second a drop of red, to the third the melted chocolate Cake Assembly Cut the center out of one of the layers leaving a one-inch border or circle of a cake. Cut the inner portion into small cubes about oneinch square. Divide the cubes into three portions and add a portion to each punch syrup container. Toss the cubes until they are coated. Slice the remaining cake into two layers. Brush the base with the warm apricot jam. Return the base to the spring form pan, jam side up. Set the sponge border on top of the base, pressing down lightly to seal the edges with the jam on the bottom layer. Pack the punch soaked cubes into the middle in an attractive manner. Brush the other layer with jam and place jam side down pressing the edges lightly to seal the cake. Wrap with saran wrap and refrigerate overnight. Punch Icing 2A cups confectioners sugar I tablespoon fresh orange juice, strained I tablespoon fresh lemon juice, strained 2A tablespoons rum I reserved tablespoon of syrup A teaspoon vanilla extract I drop of red food coloring Mix the liquids well. Add a little at a time to the sifted sugar in a bowl, stirring all the time. If you add too much liquid the icing will become runny. It should be thick and smooth enough to coat the back of a spoon. Place bowl over a small pan filled with simmering water and warm until icing thins out and runs easily from a spoon. Remove from heat and use immediately. Pour almost all the icing onto the center Continued on next page William Penn Life, December 2007 9
