William Penn Life, 2015 (50. évfolyam, 1-12. szám)
2015-12-01 / 12. szám
f with Főszakács Béla An apple primer, part 3 FÁRADJON BE A MAGYAR KONYHÁBA! In the first two installments on apples, we learned about the types of apples you can choose to provide added flavor and aroma to many apple creations. There are four more products, all made from apples, that will conclude the trilogy. They are cider, cider vinegar, calvados and applejack. Cider was very popular beverage during the early days of America. It is made by pressing the juice from the fruit (usually apples). It can be drunk straight or diluted with water. Before fermentation it is referred to as sweet cider. It becomes "hard" cider after fermentation and can range widely in alcohol content. Apple cider is also used to make brandy and vinegar. Vinegar is derived from the French term "vin aigre," which means "sour wine." It is made by bacterial activity that converts fermented liquid—such as wine, beer, or cider—into a weak solution of acetic acid (the constituent that makes it sour). Vinegar has been used for centuries for everything from beverages to an odor diminisher for strong foods (such as cabbage and onions), to a hair rinse and softener. There are a multitude of vinegar varieties available today. The most popular styles are the fruity apple cider vinegar, made from fermented apple cider, and the rather harsh tasting distilled white vinegar, made from a grain alcohol mixture. Calvados is a dry apple brandy made in Calvados, located in the Normandy region of northern France. It's considered one of the world's great brandies. It is double distilled in a pot still then aged in Limousin oak for a minimum of one year. Some are aged for up to 40 years. The best calvados comes from the Pays d'Auge appellation controlee, a designation that is noted on the label. Calvados is often used for cooking, particularly in chicken, pork and veal dishes. Finally, there is applejack, a potent brandy made from apple cider and ranging in strength from 80 to 100 proof. In the United States, applejack must spend a minimum of two years in wooden casks before being bottled. All the above products can be found at your liquor store, food market or health food store. This concludes our series on apples and how to make them a part of your mealtime as an appetizer, entrée, side dish or dessert. The recipes this month consist of appetizers, first courses, main entrées and desserts that you won't find in your typical cookbook. As always, Chef Vilmos and I have added a few recipes with Hungarian flair to satisfy your palate. All these recipes can be enjoyed whenever apples are available which, fortunately, is year round. Enjoy the recipes with your friends and family. Chef Vilmos and I wish you all a Merry Christmas and a Happy New Year. May you all be prosperous and healthy for many years to come. Sometimes, life takes you to places you never imagined you'd be. Such was the case when I took my current job teaching at the Community College of Philadelphia. My responsibilities here—including my students, the local chapter of the American Culinary Federation, filming my program on CCP-TV, the CCP Food Club, and working on my Certified Culinary Educator designation—keep me very busy. I love all of it. I am a chef who appreciates all the responsibilities thrown his way. Unfortunately, this leaves me little time to produce quality articles every month so, to make a long story short, this is my last article for The Hungarian Kitchen. I want to thank John Lovász, this magazine's managing editor, who gave me the opportunity 12 years ago to write for William Penn Life. John makes the publication valuable to the members, and I cannot praise him enough. Have a great month! Jó átMyyat, Ck&fí WM'ouk \/a.sMiry CBC, ACE, MBBQ 0 William Penn Life The Hungarian Kitchen is a trademark of William S. Vasvary.
