William Penn Life, 2009 (44. évfolyam, 1-12. szám)
2009-04-01 / 4. szám
Kalacs The Hungarian way to celebrate Easter FÁRADJON BE A MAGYAR KONYHÁBA. It was six years ago this month that The Hungarian Kitchen was started when Chef Vilmos decided to step down and go into retirement. I talked the good chef into semiretirement, and he and I have been working together ever since. Thank you all who sent cards and emails wishing The HK success in the future. I promise we won't let you down and continue to have fun with food in a Magyar way. Hopefully, the good weather is around the comer which means the end of winter. I don't mind the snow CHEFS TIP *31 Any liquid warmed to / 00 degrees will blend very well with fresh or dry yeast making a better base to help your dough rise faster and more evenly. but day after day of bitter cold can wear a person down. Although I have an extreme love for food, I can only spend so much time in the kitchen before I have to go find more recipes. That is where Chef Vilmos does his best work, in the library where he finds the recipes I need to complete my columns of The HK. This month we worked on both recipes so you and your family can enjoy a wonderful Easter morning. Chef Vilmos and I wish you a Happy Easter! We invite you to look through the rest of this magazine to learn more about the activities the WPA is planning. There are many new ideas the Fraternal Committee is exploring to provide more for the members of the WPA. It takes a team effort to make things happen in the right way so everyone has something to gain. Once again I will extend my offer of bringing any ideas you may have to the Fraternal Committee. All you need to do is contact me by letter or by email. You can also reach me at wimv.hungariankitchen.com with your thoughts. Keep supporting your branch and taking part in activities of the WPA. The Hungarian Room Committee of the University of Pittsburgh will have a celebration to honor 70 years of its existence. For details please see the announcement in the "Magyar Matters" section. Monthly trivia question: Who introduced the Easter Egg and Easter Bunny to our religious holiday in America? Now, let's go into the kitchen to look at the two recipes for the month. KALACS is a Magyar favorite and Practical Pointer When a recipe calls for using dry yeast, use the same brand all the time for consistent results. A packet of dry yeast measures out to 2/2 teaspoons. The ATifFWPA Cookbook (includes shipping & handling) For a copy, make your check payable to “YVPFA Scholarship Foundation" and mail to: WPA Cookbook, William Penn Association , 709 Brighton Road, Pittsburgh, PA 15233 All proceeds benefit the William Penn Fraternal Association Scholarship Foundation, 8 William Penn Life, April 2009
