William Penn Life, 2009 (44. évfolyam, 1-12. szám)
2009-08-01 / 8. szám
T*he Kitche» Hungarian Pork & Peaches Vi cup bourbon 'A cup honey 3 tablespoons soy sauce 2 tablespoons canola oil Vi teaspoon ground ginger V* teaspoon hot paprika 'A teaspoon sweet paprika !A teaspoon ground black pepper Vi teaspoon minced garlic 4 center-cut pork chops, I-inch thick, trimmed 3 fresh peaches, halved & pitted In a mixing bowl combine the first 9 ingredients then add the pork chops and peaches. Toss well so the meat and fruit are coated with the liquid. Remove the pork and peaches from the marinade and cook until done. Save the liquid marinade. In a small saucepan heat the marinade until boiling then remove from heat. Take two peach halves and chop them up and add to marinade. Serve a pork chop with a peach on top, then spoon the marinade over the top. Serve hot to your guests with fresh greens. Peach Bread Vi cup butter I cup fine sugar 3 whole eggs 3 cups all-purpose flour Vi teaspoon baking soda I teaspoon salt 1 Vi teaspoons cinnamon Vi teaspoon sweet paprika 2 cups peeled, diced fresh peaches 3 tablespoons fresh orange juice I teaspoon vanilla extract Preheat the oven to 350 degrees. Cream the butter and sugar in a mixing bowl. In another bowl combine all the dry ingredients and set aside. Add the eggs one at a time to the creamed butter mixing well after each addition. Alternately add the flour mixture then peaches a little at a time until you create a batter. Begin and end with the flour mixture. Stir in the orange juice and vanilla. Grease and flour a loaf pan and pour in the batter. Bake for one hour until a toothpick inserted comes out clean. Let cool in loafpan for 15 minutes then remove and serve your guests. Peach Ice Cream 1 cup chopped fresh peaches IV* cups fine sugar 2 tablespoons cornstarch V* teaspoon salt Vi teaspoon sweet paprika 2 cups whole milk 2 whole eggs Vi tablespoon peach schnapps Vi tablespoon vanilla extract 2 cups heavy cream In a small mixing bowl combine the peaches with V* cup of sugar, then chill for one hour. In a saucepan combine the cup of sugar with the cornstarch and salt, mixing well. Add the milk slowly and stir to wet all the dry ingredients. Heat the mixture until it thickens, stirring all the time. In another mixing bowl beat the eggs and set aside. When the milk mixture is thick, slowly add to the beaten eggs whisking to create a creamy thick liquid. Chill this mixture in the refrigerator for two hours. Add the schnapps and vanilla and heavy cream stirring until mixed. Freeze three hours in your freezer or until the mixture is thick. Scoop and serve your guests. Peach Muffins 1 pound fresh peaches peeled, diced small 2 cups all-purpose flour V* cup fine sugar Vi teaspoon salt I tablespoon baking powder Vi teaspoon baking soda I teaspoon cinnamon Vi teaspoon nutmeg 'A teaspoon ground ginger I cup whole oat flakes 2 whole eggs I cup whole milk 'A cup canola oil Preheat the oven to 350 degrees. In a mixing bowl combine all the dry ingredients then stir in the oat flakes and the diced peaches. Combine the eggs, oil and milk then pour into the dry bowl stirring to make a batter. Grease a 12-muffin pan with spray and portion out the batter. Bake for 15 minutes or until the tops are golden and the muffin top springs back when touched. Cool to room temp or serve warm to your guests. Peach Pie A 9-inch pie shell 3A cup fine sugar 3 tablespoons cornstarch I tablespoon sweet paprika 1 can peach juice or nectar 2 tablespoon fresh lemon juice 3 pounds fresh peaches, peeled and sliced thick Par bake the pie crust and set aside. In a small saucepan combine the sugar, cornstarch and paprika then stir in the peach juice or nectar with the lemon juice. Stir well and cook over medium heat until the mixture thickens. Stir all the time to keep from burning. Cool this mixture to room temperature. Arrange half the sliced peaches in the pie shell and top with half the glaze. Add the remaining peaches and cover with the glaze. Chill in a refrigerator for 2 hours before serving. Peach Salsa 3 small peaches, peeled & cubed small I tablespoon fresh lime juice 1 teaspoon white vinegar 2 tablespoons chopped green onions I tablespoon chopped fresh cilantro I teaspoon hot paprika V* teaspoon red pepper flakes Salt & white pepper to taste In a small mixing bowl combine all ingredients. Adjust the taste to your liking then refrigerate for one hour. Serve with grilled meat or seafood. William Penn Life, August 2009 15
