William Penn Life, 2000 (35. évfolyam, 1-12. szám)
2000-06-01 / 6. szám
<Treasured Recipes^w with Chef Just‘shoot* me I know, I know. In this month’s article I profess my preference for eating light in the summertime, offering recipes for low-cal, low-fat desserts. But, what's summer without a “shoot”? You old Hungarians know what I’m talking about. The Hungarian word ‘‘süt’’ (roughly pronounced “shoot”) means “fry.” And what do we fry? Szalonna. Bacon, that is. Or, more precisely, bacon fat Large chunks of It For the uninitiated, this old Hungarian tradition entails taking slab bacon and holding it over hot coals until the grease starts to drip. You catch the drippings on a thick slice of hearty rye bread. Once the bread is saturated with bacon drippings, you garnish it with sliced onions and green peppers, fold it over and eat it like a sandwich. Now that’s Hungarian! Some of you can probably feel your arteries clogging just reading about this. But, trust me: this stuff is tasty. Even if you can’t stomach bacon drippings on rye, go to a "shoot" if invited. For a shoot is not just about the food. It’s a social event, reviving a time when sitting around the campfire was a natural way to end the day. If you can stand the heat, ^ stay In the kitchen to prepare these cool summer treats LIKE MOST PEOPLE, I LIKE TO EAT light in the summertime. When it's 90 degrees and the humidity is so high you can slice the air with a knife, the last thing you want to do is eat a heavy, fatladen meal. Still, if you're like me, you don't want to skip dessert (Heaven forbid!) The natural and popular choices for summertime meal-ending sweets are ice cream or fresh fruit, particularly melons. Nothing says "summer" to me more than sitting in the shade and slurping up a big, juicy slice of fresh, cold watermelon. (Seed-spitting contest is optional.) But, you know me. I can't leave well enough alone. So, if it's not too hot in your kitchen, and you want to treat your family to a light, cool summertime dessert, try one of the following recipes. Of course, they can be found in " An Outstanding Collection of Treasured Hungarian Recipes and Family Favorites." This gem of a book can be yours for a $5 donation to the William Penn Fraternal Association Scholarship Foundation, sent to the Home Office. Jellied Ambrosia Cups 2 envelopes unflavored gelatin 32 oz. low-calorie ginger ale 2tblsp. lemon juice 1 can (11 oz.) mandarin orange segments, drained 1 can (8 oz.) diet-pack sliced peaches, drained V& cup sliced green grapes 3 tblsp. flaked coconut Soften gelatin in Vi cup of the ginger ale in a small saucepan. Heat, stirring occasionally, just until gelatin dissolves. Stir into remaining ginger ale and lemon juice in a medium-size bowl; chill 50 minutes or until as thick as unbeaten egg white. Fold in drained mandarin orange segments, sliced peaches and grapes. Spoon into eight goblets or sherbert dishes. Chill one hour or until firm. Just before serving, spoon coconut in a cone on top. You probably noticed that this recipe calls for low-calorie versions of several ingredients. You can substitute regular ginger ale and canned peaches, if you prefer. As for me, I prefer to keep things as light as possible in the summertime, and there is enough sugar in the grapes and oranges to satisfy even my prodigious sweet tooth. Pineapple-Coconut Delight 1 can (8 oz.) crushed pineapple V/i tsp. unflavored gelatin Yt cup instant nonfat dry milk 1/3 cup cold water 1 tblsp. lemon juice Vi tsp. vanilla 2 tblsp. sugar 2 tblsp. shredded coconut, toasted 6 strawberries Drain pineapple, reserving syrup. Add water to syrup to make 1 cup liquid. Soften gelatin in syrup-water mixture. Stir over low heat until gelatin dissolves. Chill until partially set. Dissolve dry milk in 1 / 3 cup water. Whip gelatin with rotary or electric beater to soft peaks; slowly add milk and continue beating to stiff peaks. Add lemon juice and vanilla. Gradually beat in sugar. Fold in pineapple. Pile into sherbert dishes and sprinkle with coconut; chill. Garnish with whole strawberries. Makes six servings. |WPl] 8 Willi» Pen Life, June 2000
