William Penn Life, 2003 (38. évfolyam, 1-12. szám)

2003-11-01 / 11. szám

The Hungarian Kitchen

with Főszakács Béla

Autumn

FÁRADJON BE A MAGYAR KONYHÁBAN.

This is my favorite time of the year. I enjoy the change of seasons, the weather and the change in the produce we can buy. Here in New England we get farm fresh apples and squash along with another favorite: cranberries.

The fall season sets the stage for us to finish off this year '03 and head into '04. Yes, I know, New Years is a long way off, but the holiday season really starts with Thanksgiving, which is right around the comer. My good friend Chef Vilmos and I would like to wish you and your family a very Happy Thanksgiving. I would also like to thank those of you who continue to support the Hungarian

holiday delights

Kitchen with your emails, letters and overall enthusiasm to learn more about cooking the Magyar way.

This month's selection of recipes will have you cooking an abundance of recipes to enjoy the Thanksgiving holiday. My selections do not include turkey or stuffing recipes because there are so many to choose from I would not know where to begin. Over the years, I have worked in many kitchens on Thanksgiving Day making everything from breakfast pastries to Crepe Suzettes for dessert. SO.. .1 have chosen a few

of my favorite recipes that will round out this Thanksgiving holiday for you. They range from coffee cake in the morning to crescents you can enjoy as a late night snack with a glass of milk. If you are in the mood to go beyond pumpkin pie, try my recipe for butternut squash in place of pumpkin filling. The raves were many when I served it at school.

Next month's selection will include more recipes for Christmas.

Be happy, thankful and enjoy your holiday.

Ja

foszoJláos B^a

Snow Pudding

I package lemon gelatine I cup pineapple juice 3 egg whites I cup cold water

In a saucepan bring pineapple juice and water to a boil. Add lemon gelatine and stir until dissolved. Chill until liquid turns to syrup. Beat egg whites until very fluffy and fold into gelatine mixture. Pour into serving dishes and chill until mixture is firm. Serve with custard sauce.

Custard Sauce 3 whole eggs 3 egg yolks

2/3 cup granulated sugar I teaspoon flour 2'A cups milk /* teaspoon salt I teaspoon vanilla extract

Beat eggs and yolks with a fork until smooth and strain into a double boiler pan. Stir in the sugar and sift

in flour. In another saucepan scald the milk then slowly stir the milk into the egg mixture. Cook over simmering—not boiling—water. Cook until mixture coats a metal spoon. Remove from heat. Stir in salt and vanilla. Cool immediately and refrigerate until ready to use.

Hungarian Coffee Cake

I cup milk

'A cup granulated sugar

1 teaspoon salt

2 small yeast cakes 2 whole eggs

Vi cup Crisco 5 cups sifted flour 2/3 cup melted butter I cup sugar I teaspoon cinnamon Zi cup finely chopped walnuts

Scald milk and cool to room temperature. Add sugar, salt and stir until dissolved. Crumble yeast into milk mixture and stir until dissolved. Stir in eggs and Crisco. Start beating in 4 cups of flour mixing well after each cup. Mix in last cup of flour by hand. On a lightly floured doughboard knead dough until very smooth. Place in a lightly oiled bowl then cover with a lint-free cloth. Let dough rise and then punch down. Repeat process one more time. This takes about 45 minutes. In a small bowl mix together nuts, cinnamon and sugar. Cut dough into walnut size pieces. Dip balls into melted butter then into nut/spice mixture. Place dough balls in a well-greased tube pan making one layer covering the bottom. Repeat process making layers in tube pan until entire pan is filled. Bake in 375-degree oven for 35 to 40 minutes. Loosen from pan and turn onto cake plate. Serve warm by breaking apart the cake.

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Williu Pen life, November 2003