William Penn Life, 2001 (36. évfolyam, 1-12. szám)

2001-02-01 / 2. szám

Treasured Recipes

itli \Jilmoi

Wine and dine

I am often asked what type of wine should be served with the Hungarian dishes we discuss in this section. My knee-jerk reaction is usually “whatever turns you on.” By that I mean, drink the type of wine you enjoy, regardless of the food you’re eating.

Now, before all you oenophiles start flinging your copies of Wine Spectator at me, let me assure you that I do take wine and food pairings more seriously.

For chicken paprikas and other poultry or fish dishes, especially those featuring heavy, sour cream based sauces, I would recommend a crisp, dry white, such as a chardonnay. A wine with good acidity will cut through the sauce and allow the flavors of the food and wine to blend harmoniously.

With kolbász, hurka or other peppery red meat dishes, I would try either a red zinfandel or a spicy Australian shiraz.

But, let’s face it: most people (at least in the United States) are not very discerning when it comes to wine. They drink what they like, when they like.

That's all right by me.

After all, it’s your money. Drink whatever makes your dining experience pleasurable.

Soups

to savor ^

They may not cure what ails yd, but they definitely will hit the spot

PLEASE FORGIVE ME, dear readers, for being a bit less "chatty" this month. You see, I have been battling a nasty virus since the holidays. At times it just sucks the life out of me. Many of you know what I'm talking about. It seems that nearly everyone I know was ill at some point or another since early December.

Anyway, I'm skipping the introduction and going straight to the recipes. This month's feature: soup (what other type of food would a person with a cold be thinking about?)

These aren't your ordinary, everyday, chicken-and-noodle variety soups. Some of you may be familiar with them; others may look at them and scratch your heads. Trust me: they're all tasty.

All can be found in "An Outstanding Collection of Treasured Hungarian Recipes and Family Favorites," which can be yours for a $5 donation to the William Penn Fraternal Association Scholarship Foundation.

Wine Soup (Bor Leves)

2 cups red table wine 2 cups cold water 2 cinnamon sticks 6 whole cloves 2 egg whites pinch of sugar (optional)

Put wine, water, cinnamon sticks, whole cloves and sugar (if desired) in a pot. Bring to boil, let simmer for a few minutes. Drop beaten egg whites on top with a spoon, and simmer for a few minutes longer. Serve in bouillon cups. Serves six.

Pumpkin Soup (Tök Laska)

1 pint sour cream 2 quarts water 3 tblsp. flour 1 tblsp. butter

V4 tsp. pepper Salt

1 small green pumpkin 1 small onion, chopped

1 cup tomato juice (optional)

Shred pumpkin into bowl. Add 1 tblsp. salt and let set for awhile. Pour 2 quarts water into a pot and bring it to a boil and add 1 tsp. salt and black pepper. Squeeze out pumpkin and add to boiling water. Let this come to a boil (about 20 minutes). Meanwhile, in a small bowl mix the flour and sour cream into a paste. Slowly add this to the boiling soup, adding the tomato juice (if desired).

Dry Bean Soup (Szárai Bab Leves)

Vi lb. dried beans 2 tblsp. flour

2 quarts cold water 1 onion diced Vi cup sour cream Vi tsp. paprika 2 tblsp. shortening 1 tblsp. salt

Vi lb. smoked kolbász 1 tblsp. vinegar (optional)

Wash beans and soak for an hour in warm water. Drain beans and place in large pot with cold water, kolbász and salt. Let cook on stove for 2 hours. Melt shortening in a frying pan, add flour and brown, then add paprika and onion. Add 1 cup water gradually to make a thin gravy. Add to soup. Bring to a boil. Add sour cream (and vinegar if desired) before serving. ID

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William IVim Life. February 2001