William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-09-01 / 9. szám
I FARADJON BE A MAGYAR KONYHÁBA! Autumn has always marked the start of my year, not January. Being a chef/instructor, my life revolves around the school year, which starts in September and continues into June. I count the summer months as one big vacation for myself...save the last week of August when I get ready for the upcoming school year. Time does fly when you are having fun, especially with students who want to learn culinary and pastry arts. Many readers of The HK enjoyed the regional recipes from Hungary, as evidenced by the emails and letters I have received the last two weeks. During the coming months, Chef Vilmos and I will be sharing menus created for specific holidays and events from those regions of Hungary. Next month, The Hungarian Kitchen will get back to basics with a column about making tasty and simple Magyar foods for your friends and family. Vilmos and I have many tips and techniques to share with you. I received a letter from a dear friend in New Jersey who asked if I had any recipes with apples as the main ingredient. Since Fall begins this month, with apple picking season soon upon us, I decided to write another column, as I did a few years back, about apples. All the recipes on the next two pages have been tested in the kitchen, so prepare them for your friends and family. "Alma" is Magyar for apple. The Hungarians are masters at preparing foods that have apples as an ingredient. Baked, broiled, fried, stewed, boiled, and pressed into cider, the apple makes life grand in the autumn. This fruit has been around since the Garden of Eden, tempting us with a few hundred types. Nagymama's favorite dish was apple pie with golden raisins. My grandmother also had wonderful recipes for applesauce and, my favorite, apple tapioca. I have included three recipes for apple cake. Each is slightly different from the others, but all are delicious. Over time, you can try all three and pick your favorite...or make your own adjustments to suit your taste and create your own recipe. Living in New England means fresh apples every day from the local orchard right in the neighborhood. Don't forget the fresh apple juice, also known as cider, we enjoy from the local farmer's market or produce section of the supermarket. This month, it's less talk, more recipes. Make them all for your family. Have a great month and remember to support your local WF A branch. Jó átoáfflöt/ Jő&zct/íácg ßJa A £ ►September 2013 0 William Penn Life The Hungarian Kitchen is a trademark of William S. Vasvary. A is for Alma
