William Penn Life, 2004 (39. évfolyam, 1-12. szám)

2004-10-01 / 10. szám

The Hungarian Kitchen

When shopping for squash in the super market or farmers market or picking in the field, make sure the skin is free of any bruises, soft spots or blemishes. A good squash will appear very heavy for its size which means plenty of pulp on the inside. A good deep color indicates the squash is healthy and was grown in a good soil and environment. Nutritionally, squash offers niacin, riboflavin, iron, calcium and vitamins A and C.

While squash is a vegetable with an enjoyable taste and is "mouth

friendly," here are some ways to enhance that flavor.

Use spices that go well with squash, such as cinnamon, cloves, nutmeg, allspice, brown sugar, salt and pepper. Other foods to be used include heavy cream, whipped cream, honey, maple syrup, varieties of cheese, meats and breads. It all depends upon your taste, creativity or recipe.

Squash can be steamed, baked, sautéed, pureed, deep-fried, simmered for a sauce or soup and pickled.

As you can see, squash is a versatile, tasty addition to our diet and is easily prepared anytime of the year. Congratulations on your passing Squash 101. Now try all the recipes and create a few of your own.

fögzaiá&s

Butternut Squash and Apple Casserole

I small butternut squash, about 3 pounds

1 red apples cored, peeled and sliced

Zi cup brown sugar firmly packed Z* cup cold butter I tablespoon all purpose flour 'A teaspoon ground cinnamon 'A teaspoon ground nutmeg

Peel squash, remove seeds and cut into small cubes Place squash and apples in a glass or Pyrex baking dish. Blend remaining ingredients together until crumbly. Sprinkle this mixture over squash and apples. Cover with foil and bake at 350 degrees for 45 minutes. Garnish with ground cinnamon and serve your guests.

Pickled Butternut Squash

3 pounds butternut or other winter squash peeled, seeded and cut into V* inch cubes.

I 'A tablespoons kosher salt 7 whole sage leaves I Zi teaspoons cardamom seeds lightly crushed V* cup brown sugar 1-2/3 cups cider vinegar % cup apple juice

In a glass or porcelain bowl combine the squash and salt. Toss to coat and let stand at room temperature for 2 hours. Then drain, rinse well and squeeze out excess moisture. In a medium saucepan combine all

remaining ingredients and bring to a boil. Stir to dissolve brown sugar. Add the squash and bring back to a simmer. Immediately remove from heat and allow cooling to room temperature. Cover and refrigerate for a few hours. Best if left to refrigerate overnight. Use as garnish for Thanksgiving dinner.

Pumpkin Relish

I cup cooked pumpkin or any squash

1 cup brown sugar

Zi cup shredded coconut Rind of Zi orange, grated

2 whole cloves

I teaspoon cider vinegar

In a saucepan combine pumpkin, brown sugar and vinegar and bring to a boil. Turn down heat and let simmer for a few minutes. Take off the heat and add the orange rind, coconut and cloves. Stir smoothly and let chill overnight. Use as a condiment for a meal.

Squash Soufflé

I Zi pounds mixed zucchini and summer squash

1 tablespoon cider vinegar Kosher Salt

4 tablespoons butter

2 heaping tablespoons flour

2 tablespoons chopped fresh dill

2 cups milk

3 eggs separated (yolks and stiff egg

whites)

V* cup bread crumbs

Peel squash and cut into /2-inch cubes. In a saucepan fill 2 quarts water, vinegar and 2 teaspoons of kosher salt. Drain squash and set aside. In another saucepan melt 2 tablespoons butter then add flour and dill and gently mix. Slowly add the milk stirring all the time and then add Zi teaspoon of kosher salt. When sauce thickens remove from heat and beat in the egg yolks slowly. To this mixture add the squash and the stiffly beaten egg whites.

Grease a soufflé dish or glass pie plate with remaining butter and dust with 2 tablespoons bread crumbs. Pour in the batter and sprinkle top with remaining bread crumbs. Bake at 350 degrees until top is brown about 30 minutes.

Serve hot to your guests.

To submit recipes for the new edition of the WPA's "Treasured Recipes" cookbook, write to:

The Hungarian Kitchen c/o William Penn Association 709 Brighton Road Pittsburgh, PA 15233

Or, send via email to: wvasvary@camail.harvard.edu

Williw Pen Life, October 2004

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