William Penn Life, 2001 (36. évfolyam, 1-12. szám)
2001-12-01 / 12. szám
The yolks on me I want to thank those dear readers who called or wrote to point out the mistake we made in last month’s “Treasured Recipes.” For those of you who didn’t catch it, the recipe for mandula szarvacskák (almond horns) mentioned adding egg yolks and butter but did not say how much. Actually, I deliberately omitted the number of egg yolks and amount of butter from the ingredients list just to see how many of you were paying attention. No, I didn’t think you’d buy into that. You’re right, it was an oversight on my part, and I sincerely apologize. So, to set the record straight, the recipe calls for six (6) egg yolks and Z* lb. of sweet butter. Despite our best efforts, omissions like this will happen from time to time. When they do, you make sure you let me know. It shows that you’re reading my column and that you care enough to make sure it’s done right. Knowing you care that much makes me feel good. I wish you a most blessed and enjoyable holiday season. Holiday cheer in a Some special beverages to wash down your other Christmas goodies owl MONTH AFTER MONTH WE SHARE with you recipes for all sorts of yummy things to eat. I know what you're thinking: "Gee, what a surprise: a recipe column that features food recipes." But, man does not live on bread, gulyás, gombóc, paprikás and kalács alone. Heck, he couldn't even stomach it all unless he had something to wash it down the old gullet. That's why we're switching our focus a little for this month's column. What follows are some recipes for a few special beverages you can serve to your guests this holiday season. These drinks are meant to be served at a party or gathering where finger foods are featured. For your Christmas or New Year's dinner, I would recommend some good, dry table wine. For after dinner with dessert, nothing beats a glass of Hungary's greatest wine, tokaji aszú. Aszú can be a bit pricey (around $35 for a 500ml bottle), but it's luscious body and sweet palette are the perfect end to a glorious meal. For your party, though, get out the old punch bowl and try these holiday treats. Hot Spiced Cider 2 qts. apple cider 2 tblsp. light brown sugar 1 tsp. whole cloves 1 tsp. whole allspice 2 sticks cinnamon Few grains of salt Place all ingredients into a large pot. Stir over medium heat until sugar is dissolved. Bring to a boil then reduce heat, cover and simmer for 15 minutes, Strain and serve immediately. Makes six to eight servings. Champagne Punch Christmas Eggnog 12 egg whites 1 qt. milk, cold 12 egg yolks 1 Vz cups sugar 1 qt. heavy cream Vi cup rum 1 qt. whiskey or cognac Beat egg whites until foamy; add IVi , cups sugar gradually, beating until each addition is dissolved. Beat egg yolks until thick, fold in egg white mixture. Gradually add chilled heavy cream, milk, whiskey (or cognac) and rum. Turn mixture into a chilled punch bowl. Sprinkle each serving with nutmeg. Serves 30. Juice of two lemons Juice of one orange 4 oz. brandy or rum 1 bottle sauteme A little pineapple juice 1 bottle of champagne Pour all ingredients into a punch bowl with a large lump of ice. Add the champagne last. That's it. Nice and simple. Makes 13 to 15 five-ounce servings. (For a non-alcoholic alternative, you can delete the alcohol and add ginger ale instead.) |M| | 10 IlilliamPennlilf. December 2001
