William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-07-01 / 7. szám
fhe 'ftm iß'sim Kftcheu with Főszakács Béla □ Berries of summer 0 FÁRADJON BE A MAGYAR KONYHÁBA. This month I'll be in Harrisburg, Pa., where the WPA will hold its 25th golf tournament at Dauphin Highlands. The course itself is one of the best in the area, and the WPA has been there a few times. In August we have the Hungarian Heritage Experience at Penn Scenic View. There are a few spots open, so call 1-800-848-7366 to make your reservation and have a great time in central Pennsylvania. September brings the WPA Picnic- A Great Fraternal Fest, also at Penn Scenic View, on the 13th. The Hungarian Kitchen will have a booth with food samples of recipes, a big gift basket raffle and something for the children. We will also be selling the new WPA cookbook for $15 with proceeds going to the Scholarship Foundation. Stop by, say hello and sample some great Hungarian recipes prepared by me, Chef Béla. Between teaching, writing and trying new recipes, I find myself having to budget my time very CHEFS TIP *71 After washing picked raspberries or blackberries, let them air dry by setting on paper towels. Stacking berries in a strainer or patting dry will bruise the fruit and let air inside, which causes mold to form and, hence, spoilage. precisely for optimum benefit. In the end it all comes together, but I'd rather have some breathing room. Don't forget you can get recipes from past THK columns at my website, ivww.hungariankitchen.com, where I am continuing to build up the archives of all I have written over the last five years. I hope to have this project done by September. I also hope to have pictures of the food topic of the month at the same time. It's a steady but ongoing process that, once completed, will be a treasure of information for the Hungarian community. Speaking of community affairs, if you live in an area that has a Hungarian club or association or branch of the WPA, please support them. The strength of our future lies in the support we give today. The WPA is always looking to add to our membership rolls. So if you have any friends, neighbors or acquaintances why not introduce them to the WPA and all it has to offer. One major benefit is receiving William Penn Life, which each month offers The Hungarian Kitchen articles and recipes along with information about fraternal activities on a branch and national level. Let's all work hard to strengthen the WPA! Last but not least is your monthly trivia: What is a Fool? I know what you're thinking, but this fool is related to the culinary family. Aprons and hats on.. .notebooks open.. .let's get into the kitchen.... There are five main berries of summer, and each provides us with many culinary delights to enjoy. They are strawberries, raspberries, blueberries, gooseberries and blackberries (also known as black raspberries). While we can get them all year round if you're willing to pay the price, there is nothing like fresh berries in the summer months to enjoy many ways: from strawberries on your cereal in the morning, to a raspberry sauce on your favorite dessert, to blueberries for a quick pick me up snack, to blackberries in chilled white wine. I'm sure you get the idea. We can cook with berries, eat them raw and make jam or jelly for future use. We can also freeze them, make great vinegars and combine them with other foods for a great taste experience. Blueberries are flowering plants that are only native to North America but grown all over the world. The plants themselves are actually shrubs that vary in size from a few inches to a few feet high. The smaller berries come from lowbush plants, and the bigger come from highbush. The Visit Chef Béla on the Internet at www.hungariankitchen.com 8 William Penn Life,July 2008
