William Penn Life, 2005 (40. évfolyam, 1-12. szám)

2005-12-01 / 12. szám

The Hungarian Kitchen

Continued from Page 11

the cheeses and chill for 30 minutes. Place a teaspoon full of mix on a bread slice and broil till golden brown. Immediately serve your guests.

Linzer Cookies

I cup toasted ground hazelnuts or almonds 2-2/3 cups flour Vi teaspoon cinnamon 'A teaspoon ground cloves 'A teaspoon salt I cup unsalted butter 2/3 cup granulated sugar Vi teaspoon almond extract or amaretto

I cup seedless raspberry jam Confectioners sugar (for dusting)

Roast nuts for 8 to 10 minutes and set aside. When cool, finely grind nuts in a food processor. In another bowl, cream the butter and sugar until light and fluffy. Beat in the almond extract (or amaretto). Blend in the nuts, then the flour until dough is firm. Refrigerate dough for one hour.

Preheat oven to 350 degrees. Cut dough in half, refrigerating unused portion. Roll dough to % -inch thichness on a lightly floured board. Using a 3-inch round cutter, begin cutting out cookies making sure you have an even amount. To make the tops, take half of the cookies and cut a I-inch hole in the middle. Rework the scrap until all the dough is used. Bake cookies for 15 minutes until they are lightly brown. Cool bottoms and tops separately. Dust the tops with confectioners sugar.

In a saucepan, heat raspberry jam until smooth and spreadable. Spread jam on bottoms and assemble with a frosted cookie top. Arrange on tray and serve your guests.

Mezes Kalacs

Vi pound honey V* cup sugar 4 eggs separated Vi teaspoon ground cloves Vi teaspoon ground cinnamon 2-finger pinch cardamon 2-finger pinch ground coriander I teaspoon grated lemon peel I tablespoon dark rum I teaspoon baking powder Vi pound rye flour

1 tablespoon butter

1A cup bread crumbs 20 whole almonds, peeled V* cup milk

Preheat oven to 350 degrees. Bring honey to lukewarm temperature and add Vi cup of sugar and the egg yolks, mixing well. Remove from heat and add the spices, lemon peel and rum, again mixing well. Sift baking powder together with the flour and beat into the honey mixture. Whip the egg whites and gently fold into the mixture. Grease a 13 x 9 baking sheet with a tablespoon of butter and sprinkle bread crumbs on baking sheet. Spread the batter I -inch thick on baking sheet. Place almonds on top in a festive design. Bake for 25 minutes or until done. Remove bread from oven and brush using the 'A cup of milk and sugar to give the bread shine. Cool, cut into squares and serve your guests.

Roquefort Grapes

10 ounces almonds, pecans or walnuts

8 ounces goat cheese

2 ounces Roquefort cheese

2 to 3 tablespoons heavy cream I pound seedless grapes (red or white)

Preheat oven to 275 degrees. Spread nuts on a baking sheet and bake until toasted, about 15 to 20 minutes. Chop nuts into very small

coarse pieces and put them on a dry baking pan. In a mixing bowl combine softened cream cheese, Roquefort and cream. Beat until very smooth. Drop clean, dry grapes into mixture stirring with a wooden spoon to coat them. Place the grapes on the baking sheet with nuts and roll to coat the grapes. Shake the baking pan slowly so grapes roll around and become coated with nut mixture. Place grapes on a tray lined with wax paper and chill for 30 minutes. Serve your guests.

Snowball

I pound large marshmallows, quartered

1 large can pears, drained & sliced

2 cans crushed pineapple, drained

2 cans Royal Anne cherries, drained

3 cups vanilla pudding

2 pints heavy cream, whipped.

(NOTE: All canned products are normal supermarket size for a family.)

Combine the marshmallows, pears, pinapple, cherries and pudding.

Then add the heavy cream. Chill for a few hours then serve. This makes the perfect cool dessert. Makes 8 servings.

Walnut Horseshoes (Dios Patkó)

I pound ground walnuts

4 cups flour

I pound margarine Vi 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.

12

William Penn Life, December 2005