William Penn Life, 2016 (51. évfolyam, 1-12. szám)

2016-01-01 / 1. szám

Puzzle Contest #127 with Lizzy Cseh

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Cheers to pálinka

Boldog Új Evet 2016! With the holidays behind us and many weeks of cold snowy weather in the offing, a bit of cheer is needed about now. Nothing warms my innards better than a shot or two of pálinka before venturing outdoors to shovel the most recent deposit of snow courtesy of Mother Nature.

The earliest form of pálinka was recognized as a medicine by Saint Elizabeth of Hungary (1207-1231) and served that purpose until the mid-1700s when a nationally-recognized process of consistent and uniform distillation took shape.

In 1850, a pálinka tax was introduced as over 30 large distilleries came into prominence. But, two World Wars, the 1956 Revolution, bureaucratic gerrymandering and decades of an oppressive communist government almost eliminated any true form of what could be considered Hungarian pálinka. Between 1921 and 1965 the number of distilleries was reduced 80 percent with most of the remaining ones becoming state owned.

In 1980, the government allowed individuals to make their own pálinka, so long as it was not sold. Unfortunately, a lack of raw materials and distilling expertise due to years of imposed government regulations left few examples of authentic pálinka.

With the fall of the Iron Curtain, the art of making pálinka slowly returned. Today, it is considered a world-class spirit and is exported throughout the world.

Pálinka is traditionally clear but other variations have been introduced to lure potential customers. It is available in many flavors but all pálinka must be made from fermented fruit only. In 1934, Barack Pálinka (apricot) was recognized internationally as a “World Family Hungarian Drink.” Currently, the favorite type for most is Szilva Pálinka (plum) with other popular flavors being cherry, quince, apple, törköly and citrus. Pálinka is aged a minimum of three months in wooden barrels made of mulberry or oak and bottled at an alcohol content of between 42 and 50 percent. It is served at room temperature in fluted glasses and should be allowed to rest for a few minutes before sipping the luscious nectar. Traditionally pogácsa is served along with pálinka as the salty pork flavor of the biscuit compliments the unique fruit essence embedded within the drink.

The January 2016 puzzle includes 17 clues about pálinka. As with every Hungarian get together or event of either celebration or sadness, I say Egészségedre! Good Luck!

See you in February.

Éljen a Magyar,

Uzzy Cseh-Hadzinsky

WPA PUZZLE CONTEST #127 OFFICIAL ENTRY

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“Cheers to Pálinka” Word List

Ágyas

Apricot

Barack

Érteit Plum

Kisüsti Saint Elizabeth

Medicine Szilva

Barrel Mulberry

Distill Oak

Double Distilled Pálinka Tax

Törköly

Ven

Name:_

Address:

City:

State:__________________Zip Code:

Phone:___________________________

Email:____________________________

WPA Certificate No.:_____________

Puzzle Contest #124 WINNERS

The winners of our Puzzle Contest #124 were drawn Dec. 7, 2015, at the Home Office. Congratulations to:

Bertalan Bodnar, Br. I Bridgeport, CT Lawrence N. King, Br. 723 Worcester, MA John F. Kostyo, Br. 5 Phoenix, AZ Leona C. Will, Br. 705 Mayville, Wl

Each won $50 for their correct entry.

I RULES I

I 1. ALL WPA Life Benefit Members are eligible to enter. i

2. Complete the word search puzzle correctly.

I 3. Mail your completed puzzle, along with your name, address, phone number, email address, and WPA Certificate Number, to:

WPA PUZZLE #127 709 Brighton Road Pittsburgh, PA 15233

4. Entries must be received at the Home Office by Feb. 29, 2016.

I 5. Four winners will be drawn from all correct entries on or about March 7, 2016, at the Home Office. Each winner will receive $50.

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