William Penn Life, 2006 (41. évfolyam, 2-12. szám)

2006-04-01 / 4. szám

The Hungarian Kitchen

Continued from Page 10

By no means have I run out of ideas because, when you talk food, you never go hungry for topics.

This part of the year I do a lot of traveling to William Penn events and meet lots of folks. Whether it's the Carousel Ball in New Brunswick, the Branch 336 Golf Outing in Harrisburg or the Bethlen Home picnic in Ligonier, I welcome the conversations, comments and culinary feedback I get. I'm only as good as the last column I have written. I enjoy the feedback both positive and negative as it serves as my report card. So far I have passing grades and that makes Chef Vilmos and I very happy. Part of my job this year will also be promoting the new cookbook at Hungarian Day in New Brunswick and all the William Penn events during the summer.

Last but certainly not least I would like to announce that I will be participating in this years Hungarian Heritage Week at Penn Scenic View in Rockwood, PA. I have the opportunity to share my culinary skills with all the attendees and honored guests. I am really looking forward to that week making it better than 2005.

In an effort to promote the cookbook in a practical way I will be giving cooking demonstrations at the WPA Picnic in September. All recipes being demonstrated are right out of the new cookbook. More details will follow in a future column of the Hungarian Kitchen.

While I do my own research, test the recipes and write the column, which is only a small part, I must give credit where it is due. My editor and good friend John Lovász is instrumental in putting the Hungarian Kitchen to print every month. Yes, I miss deadlines because of school projects and dinners, but can always count on John to make it happen and come together in a special way for all the readers. Happy Easter to all my fellow cooks and their families!

Jó **•*&*?.,

{'ÖSZOlHÁöS d*'*

Continued from Page 11

3 cloves garlic crushed I tablespoon ground ginger Vi teaspoon tabasco sauce

Combine above ingredients (except the ham) in a mixing bowl and set aside. Wash your ham and place on an oven rack. Bake at 325 degrees until a meat thermometer reaches 165. This should take about 2A hours. When ham is almost done, cut fat rind off and drain the grease from the pan. Pour the sauce over the ham and bake for another 30 minutes. Slice ham and serve.

Glazed Canned Ham

1 canned ham, 5-7 lbs.

2 cups maple syrup 2 cups dry raisins

2 cups brown sugar 2 teaspoons ground clove Z* cup water

Remove ham from can and scrape off excess jelly or fat Use a paring knife to score the top of your ham by making %-inch deep cuts from the narrow top to the bottom one inch apart. Now make the same cuts from left to right to get a checkerboard on your ham. As the ham cooks, the design will become more pronounced. In a mixing bowl, combine the above ingredients and make a sauce. Cover the ham with the sauce and bake in the oven for one hour at 300 degrees or until the internal temperature is 165 degrees. Pineapple rings and maraschino cherries may also be used on the top of the ham for flavor and eye appeal. Place rings on top of ham then place a cherry in the center of the ring. Stick a toothpick in the cherry to anchor it down and keep the pineapple from sliding off. Brush the ham with pineapple juice the last hour of cooking. Slice warm ham and serve your guests.

Roast Leg of Lamb

5-6 lb leg of lamb

Rub the leg with kosher salt, white pepper and granulated garlic. Set on an oven rack with the fat side up. Roast lamb at 325 degrees for 2Zi hours or until the internal temperature is 165. Glaze your lamb the last hour of cooking with one of the glaze recipes listed below.

MINT GLAZE

I onion minced

Vi cup apple mint jelly

Vi cup fresh parsley

Zi cup fresh rosemary

I cup beef bouillon

Add ingredients to roasting pan

after removing excess fat in pan. Stir

until smooth and serve warm along

side sliced lamb.

HONEY-MUSTARD GLAZE Vi cup Dijon mustard A cup honey

1 teaspoon kosher salt

Zi teaspoon white pepper

In a mixing bowl biend ingredients

till smooth then glaze lamb.

Delmonico Potatoes

3 cups half & half 8 ounces white cheddar cheese 3 finger pinch of salt V* teaspoon white pepper Vi teaspoon ground mustard

2 lbs of Red Bliss or Yukon Gold

potatoes

Vi cup bread crumbs % stick butter Vi cup flour

Using the butter and flour make a roux. Add the salt white pepper and mustard to the roux. Heat up the half & half and thicken with the roux. Add in the cheese and stir until smooth over low heat. Keep stirring so the mixture doesn’t burn. Cook potatoes then slice and layer them in a casserole dish that has been sprayed with Pam or greased with butter. Pour the cheese mixture over the potatoes and garnish with bread crumbs and paprika. Bake at 350 degrees for 35 minutes until golden brown.

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William Penn Life, April 2006