William Penn Life, 2009 (44. évfolyam, 1-12. szám)
2009-04-01 / 4. szám
fhe JíuDgsrteD Kitehet f I I Whenever you want to add great K I flavor to a quick bread or kalacs, I I use raisins, a dried fruit or a 1 ji combination of fruits and raisins. 1 U Dried fruits contain extra 1 II protein making for a confection % a that is a little healthier for you. S is prepared by other cultures under a different name. The Germans enjoy "Stollen"; it's "Babka" in Poland and "Challah" for those of the Jewish faith. In any case, it's made from dough that is somewhat like bread with a few enhancements. The dough itself is caused to rise by using yeast as the leavening agent. It's sweeter than bread due to additional sugar, flavoring agents and raisins or fruit that are added. The color is not white but golden which is created by adding egg yolks for additional moisture as well. It's a simple product to make and easily enjoyed by all. The history of this holiday bread goes back to early Magyar times. When the holidays came around, it was a time for the peasants/commoners to do something special to celebrate. Since bread was a staple in their daily diet, it only made sense they would enjoy it on the holiday as well. To splurge on food meant using a little more ingredients than usual or adding a little extra of something. A handful of raisins with some chopped walnuts and a little more sugar made their daily bread special for the holidays. The extra eggs not consumed but used in the recipe made a special breakfast treat. We take for granted the simple ingredients peasants had available to them. Remember, no ingredients went to waste and everything that could be saved was saved so it could provide for another meal. When you make the recipes for this month note the simplicity of ingredients and how they combine for perfect sweet bread we call Kalacs. Trivia answer: The Pennsylvania Dutch brought the customs with them from Germany. Eggs were a symbol of fertility and prosperity. The rabbit in many cultures is an animal of good fortune which brought the eggs in the springtime when the rebirth of the seasons begins. Have a great month! Jé Jögza/Uos "The Hungarian Kitchen" is a trademark of William S. Vasvary. Hungarian Easter Kalacs Zi ounce dry yeast Zi cup granulated sugar I cup heavy cream, room temperature 4 cups all-purpose flour, sifted 7 egg yolks I tablespoon vanilla extract I teaspoon cream sherry Zi tablespoon grated lemon peel Zi tablespoon grated orange peel I stick unsalted butter, melted Z* cup golden raisins Z* cup dried chopped cherries Z* teaspoon sweet paprika In a small bowl combine the yeast with two tablespoons of sugar and the cream, stirring well. Let stand for five minutes then add one cup of flour to make sponge for the Kalacs. Let stand until double in size. In a large mixing bowl beat the yolks with remaining sugar very well, then add the sponge, extract, sherry and grated peels. Knead the dough for 10 minutes, then add the butter a little at a time kneading until a smooth dough forms. Add the raisins and cherries, then knead some more until they are evenly dispersed. Divide the dough and place in two greased and floured tube pans and cover with a clean towel. When the cakes have doubled in size, bake in a preheated 350 degree oven for 45 minutes. Cool the cakes and ice or serve warm to your guests. Hungarian Apple Coffeecake 1 stick unsalted butter 2 Granny Smith apples peeled and grated 2 whole eggs 1 cup granulated sugar 2 tablespoons whole milk I teaspoon vanilla extract '/1 teaspoon ground cinnamon % teaspoon ground nutmeg % teaspoon sweet paprika Za teaspoon salt 2 teaspoons baking powder Zi teaspoon baking soda 2 cups all purpose flour I cup chopped walnuts Preheat the oven to 350 degrees. In a skillet melt the butter and cook the apples until they are coated with the butter, then remove from heat. In a mixing bowl blend together the eggs, sugar, milk, extract and dry ingredients and mix well. Add the flour a little at a time and beat until well mixed and all the flour is used up. Fold in the apples with the butter along with the walnuts. Pour the batter into a tube pan that has been greased and floured. Bake for 50 minutes or until a cake tester comes out clean when testing in the center of the cake. Remove cake from the pan and serve warm for breakfast. William Penn Life, April 2009 9
