William Penn Life, 2009 (44. évfolyam, 1-12. szám)
2009-05-01 / 5. szám
"fhe J-íun&űsn Kftche» PE6/PES Basic BBQ Sauce 4 garlic cloves, minced 2 large onions, diced small 2 tablespoons canola oil 16 oz. tomato puree 24 ounces whole tomatoes in juice 9 oz. cider vinegar 4 tablespoons brown sugar I tablespoon kosher salt I tablespoon black pepper 1 tablespoon Hungarian paprika 2 teaspoons chili powder 2 tablespoons molasses 2 oz. orange juice concentrate I tablespoon liquid smoke 4 tablespoons smooth Dijon mustard In a heavy bottom sauté pan, heat oil and sauté the garlic for 30 seconds, add the onions and cook until the onions are nicely caramelized, approximately five to eight minutes. Add all remaining ingredients, bring to a boil, reduce heat and simmer for two hours; the longer you cook the sauce, the more the acidity is reduced. Purée in a blender until smooth or serve chunky style to your guests. Magyar BBQ Rub 8 tablespoons Hungarian sweet paprika 4 tablespoons Kosher salt 4 tablespoons brown sugar 4 tablespoons granulated sugar 4 tablespoons ground cumin 4 tablespoons chili powder 4 tablespoons black pepper I teaspoon cayenne pepper Zi teaspoon ground clove Combine all ingredients and mix well. Basic BBQ Sauce 1 cup prepared yellow mustard 3A cup cider vinegar I/2 cup molasses I'A cup honey 2 tablespoons peanut oil 2 Zi teaspoons Worcestershire sauce I teaspoon kosher salt Zi teaspoon ground white pepper I/2 teaspoon freshly ground black pepper A teaspoon cayenne pepper In a small stainless-steel or other nonreactive saucepan, combine the mustard, vinegar, molasses, honey, peanut oil and Worcestershire sauce; whisk to combine. Continue stirring while bringing to a simmer over medium-high heat. Add the salt, white pepper, black pepper and cayenne, and whisk to combine. Reduce the heat to maintain a simmer and let the sauce cook for another five minutes, stirring occasionally. Let cool to room temperature before using. Nagymama* •Rffcept* Ischli Fánk (Cookie Sandwiches) Va cup unsalted butter Vi teaspoon grated lemon rind Va cup confectioner’s sugar I whole egg Zi cup ground hazelnuts I Zi cups flour Za teaspoon cinnamon Za teaspoon cocoa powder Cream the butter and sugar until soft, then gradually add the sugar and mix thoroughly. Add the egg and lemon rind and beat until light and fluffy. Blend in the ground nuts. Sift together the flour, cinnamon and cocoa, then add to the mixture in small amounts, mixing after each addition. Put dough in refrigerator for 20 minutes, then roll out dough to Za- inch thickness. Cut into rounds with a cookie cutter and place on a cookie sheet. Bake at 350 degrees for 15 minutes in a preheated oven. Make cookie sandwiches from two rounds. Fill with apricot or raspberry jam. *That’s Hungarian for “Grandma’s Ttecipe.” The ATifTWPA Cookbook 20 (includes shipping & handling) For a copy, make your check payable to “WPFA 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, Inc William Penn Life, May 2009 11
