William Penn Life, 2010 (45. évfolyam, 1-12. szám)
2010-10-01 / 10. szám
The Hungarian Kitchen Apple Breakfast Bread 2 cups flour 3 Granny Smith apples 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons brown sugar 4 tablespoons shortening % cup milk 2 cups golden raisins, chopped I teaspoon cinnamon 1 egg, well beaten 2 tablespoons butter, melted 2 tablespoons brown sugar Sift flour, measure, and sift with baking powder, salt and sugar. Cut in shortening and add raisins. Add sufficient milk and the egg to make stiff dough. Mix thoroughly. Pour into well-oiled shallow pan. Brush dough with melted butter. Pare, quarter and core apples and cut in thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush apples with more melted butter and sprinkle with cinnamon and brown sugar mixed together. Bake, in a moderate oven (400 degrees) for 20 minutes or until apples are tender. Alma Kolbász Quiche Pastry for two 9-inch pies 2 cups Cheddar cheese, shredded 1 pound kolbász, cooked & thinly sliced 2 cups red apples, peeled & sliced I small can mushrooms 4 whole eggs I tablespoon flour I teaspoon salt I cup heavy cream I Zi tablespoons melted butter Put pastry in pie pans, trim and prick bottom and sides. Bake at 400 degrees for eight to 10 minutes. Cool on rack. Layer the cheese, sausage, apples and mushrooms into pie shells. In a mixing bowl, combine other ingredients and beat well. Pour half quiche mixture in each pie shell. Bake at 375 degrees for 45 minutes or until set. Let sit several minutes before serving. Apple Dibble Dabble 1 Zi cups oil 2 cups sugar 3 eggs Zi teaspoon salt 3 cups flour 3 cups sliced Braeburn apples I tablespoon cinnamon I teaspoon baking soda I teaspoon vanilla % cup chopped walnuts I cup golden raisins Preheat oven to 350 degrees. In a mixing bowl, sift together all the dry ingredients. In another mixing bowl, add sugar gradually to oil; mix well. Beat in eggs, one at a time. Add the sifted dry ingredients and blend well. Add vanilla, apples, walnuts and raisins; mix well. Bake for I Zi hours in a greased Bundt pan. Let cool for 15 minutes before removing from pan. Apple Popcorn Brittle 1 quart popped popcorn 2 cups apple & cinnamon flavored cereal I cup cocktail peanuts % cup apple juice 1 cup sugar % cup light corn syrup Zi teaspoon vinegar % teaspoon salt In a bowl, toss together popped popcorn, cereal and peanuts. Set aside. Butter sides of a heavy two-quart saucepan. In a saucepan, combine apple juice, sugar, corn syrup, vinegar and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture begins to boil. Cook to hardball stage (250 degrees on a candy thermometer). Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss to coat. Spread the mixture in a buttered 15/2 x IOI/2 x I -inch baking pan. Cool until hardened. Break into pieces. Apple Bourbon Sauce 2 tablespoons oil I onion, diced 4 ounces mushrooms, sliced 4 ounces shallot, diced 3 apples, diced I teaspoon thyme 1 teaspoon sage 2 teaspoons black pepper 4 ounces Makers Mark bourbon 8 ounces brown sauce or gravy In large skillet, heat two tablespoons oil and stir in the diced onion, sliced mushrooms, diced shallots, diced apples, thyme, sage and black pepper. Sauté until tender, then add the bourbon and brown sauce and simmer to reduce by one-third. Purée mixture in a blender, reserve or serve without blending. Makes a great topping for roast pork. TRIVIA ANSWER: Geoffrey Chaucer, famous for writing The Canterbury Tales, was also the first person to record a recipe for apple pie back in 1381. If there’s a topic you would like to see covered in The Hungarian Kitchen, or if you have any comments, questions or other suggestions for Chef Béla, then please write to the chef at: William Vasvary 190 Fern Avenue Rye, NH 03870 Or, you can write to: The Hungarian Kitchen, c/o William Penn Association 709 Brighton Road, Pittsburgh, PA 15233 Visit Chef Béla online at www.hungariankitchen.com William Penn Life 0 October 2010 0 11
