William Penn Life, 2003 (38. évfolyam, 1-12. szám)
2003-11-01 / 11. szám
The Hungarian Kitchen with Főszakács Béla Cranberry Bread I cup whole wheat flour I cup all purpose flour 2/3 cup firm pack brown sugar I tablespoon baking powder A teaspoon salt 'A teaspoon allspice 'A teaspoon cinnamon I cup orange juice I tablespoon grated orange rind 1 whole egg Pan spray or vegetable oil 'A cup canola oil 2 tablespoons vanilla extract 2 cup craisins (dry sweetened cranberries) Pre-heat oven to 350 degrees. Lightly spray 2 loaf pans with vegetable oil. In a mixing bowl combine first whole wheat flour, all purpose flour, brown sugar, baking powder, salt, allspice and cinnamon and blend well. Make a well in the middle of bowl and pour in orange juice, egg and vanilla. Stir just until blended together. Pour into loaf pans and bake 45 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack. Pie Crust 4 cups sifted flour 2 teaspoons salt 2/3 cup butter 2/3 cup Crisco 11 tablespoons apple juice Sift flour and salt into a bowl. Cut in cold butter and Crisco with a pastry R&i/pes blender. Sprinkle all the apple juice over the flour. Using a fork, mix well until dough sticks together. Press into a large ball. Divide ball into four equal parts. Roll out each piece on a lightly floured cutting board. Recipe makes enough dough for two 9-inch pies. Chill pie crust before baking. Butternut Pie Filling I large butternut squash, peeled and cubed A cup brown sugar 'A teaspoon cinnamon 'A teaspoon nutmeg 'A teaspoon ground clove A cup cream 4 tablespoons minute tapioca In a saucepan put 2 cups water and the squash. Cook squash until tender. Drain water and puree squash in blender. Put back in saucepan and add spices, cream and tapioca. Bring to a simmer and cook until tapioca turns clear. Taste and adjust seasoning. While filling is still warm, pour into pie shells then refrigerate. Serve with freshly whipped cream. Makes enough for one pie. Apple Pie Filling 4 medium cooking apples, peeled, cored and sliced thin 2 teaspoons lemon juice I teaspoon grated lemon peel A cup brown sugar I teaspoon cinnamon A teaspoon nutmeg A teaspoon ground clove A cup Myers Dark Rum In a mixing bowl blend all ingredients in order and refrigerate until you are ready to roll out pie crust. Adjust spices to your personal taste. Makes enough filling for one pie. Apple Tapioca 8 large apples 3 teaspoons lemon juice I cup granulated sugar A teaspoon cinnamon A teaspoon nutmeg 1/8 teaspoon ground clove 3 cups apple juice 4 tablespoons minute tapioca Peel, core and quarter the apples. Place apples and the rest of ingredients-except the tapioca-into a 3- quart suacepan. Cook for 20 minutes or until done. Pour contents of saucepan into a food processor and blend until smooth. Pour back into saucepan and bring to a simmer. Add tapioca and cook until it turns clear. Mixture will be very loose. Refrigerate until mixture tickens. Walnut Horsehoes (Dios Patkó) I pound ground walnuts 4 cups flour I pound margarine A cup sugar 3 ounces whiskey Blend together margarine and ground walnuts. Gradually add flour and sugar. Add whiskey and knead into a smooth dough. Pinch off rounds the size of a walnut, roll between your hands into a little rope then shape into a horseshoe. Placed on a greased cookie sheet and bake at 375 degrees until light brown. Sprinkle with powdered sugar then serve. Have questions, comments or suggestions for Chef Béla? Then write to him at: The Hungarian Kitchen c/o William Penn Association 709 Brighton Road, Pittsburgh, PA 15233. Or, send him an email at: wvasvary@comail.horvard.edu William Pena life, November 2003 9
