William Penn Life, 2006 (41. évfolyam, 2-12. szám)
2006-09-01 / 9. szám
The Hungarian Kitchen Blueberry Cream Cheese Pie 8 ounce package of cream cheese softened 3A cup granulated sugar % cup sour cream Zi teaspoon vanilla 9-inch baked pastry/pie shell cooled 2 to 3 cups fresh blueberries Zi cup water 2 tablespoons cornstarch 1 tablespoon lemon juice 2 to 3 tablespoons sifted confectioners sugar Blend together the cream cheese, Z* cup granulated sugar, sour cream and vanilla until smooth. Spread evenly into the cooled pie shell. Chill until firm. In a small saucepan mash I cup of the blueberries. Add the Zi cup water and bring to a boil. Strain and add enough water to blueberry juice to make I cup. Combine the remaining Zi cup granulated sugar and cornstarch then stir into the blueberry liquid until the mixture thickens and bubbles. Remove from heat and stir in lemon juice. Place remaining blueberries over the cream cheese in the pie shell. Spoon the glaze evenly over the entire pie. Chill for I hour then slice the pie and serve your guests. Café Bread 1 quart warm water (110°) 2 tablespoons active dry yeast 2 tablespoons granulated sugar I tablespoon kosher salt I tablespoon granulated garlic 3 lbs all purpose flour Mix water, yeast and sugar in a small mixing bowl. Let stand for 5 minutes until the yeast starts to react. Preheat the oven to 250 degrees. In a larger mixing bowl place the flour, salt garlic and contents of the first small bowl. Start blending by hand until a dough forms. Add flour as necessary until dough becomes smooth not sticky. Brush dough with salad or canola oil and place in a bowl to rise. When double in size, punch down and let rise one more time. Portion into loaves then place on a lightly greased cookie sheet. /eső/pa5 Brush tops with beaten egg and bake for 30 minutes. Turn up oven to 400 and finish baking 10 more minutes or until golden brown. Cool on racks then slice and serve your guests. Magyar Pasta Sauce 4 tablespoons olive oil 2 tablespoons minced garlic 28-ounce can crushed tomatoes 28-ounce can diced tomatoes 2 tablespoons sugar 3/t cup dry sherry Z* cup water 1 teaspoon Hungarian paprika 3 teaspoons fresh chopped basil 2 tablespoons fresh chopped parsley Salt & white pepper to taste In a saucepan add the olive oil and minced garlic and sauté until the garlic turns golden brown. Keep stirring and don’t let the garlic burn. When garlic is golden, turn down the heat to low and immediately add the crushed and diced tomatoes then simmer for 5 minutes. Add the sugar, sherry, water, paprika, basil and parsley. Stir well then adjust flavor with salt and white pepper simmering for 30 minutes. Serve hot with your favorite pasta. Buttery Pound Cake 3 cups all purpose flour 3 cups granulated sugar 1 cup sour cream 2 sticks butter OR Butter Flavored Crisco 6 whole eggs Zi teaspoon baking soda I tablespoon vanilla OR lemon flavoring Put all ingredients together in a mixing bowl and blend well. Bake in a greased cake or loaf pan for one hour at 350 degrees. Cool cake and sprinkle with powdered sugar. Serve with fresh sliced strawberries or peaches with whipped cream. Fresh Tomato & Pepper Salad 12 fresh beefsteak tomatoes 12 mild banana peppers 1 bunch fresh basil Extra virgin olive oil Garlic salt Wash and dry the tomatoes, peppers and basil. Slice the tomatoes into 1/8 sections and put in a large stainless steel mixing or salad bowl. Cut the peppers in half lengthwise then cut the halves in half crosswise and add them to the tomatoes. Rip basil leaves off the stem then rip in half and add to the salad. Drizzle some olive oil over the contents of the bowl and toss coating all the tomatoes, peppers and basil. Sprinkle some garlic salt on your salad and taste. Add more garlic salt if needed then chill for 15 minutes before serving your guests. 24-Hour Pickles 2 quarts spring water I cup white vinegar Zi cup kosher salt '/i cup granulated sugar 4 ounces fresh dill 7 cloves of garlic, peeled then split 14 pickling cucumbers cut lengthwise into 4 slices Create the pickling brine by combining the water, vinegar, kosher salt and sugar in a saucepan; bring to a boil then cool down to room temperature. In the bottom of a gallon glass or plastic jar, place some of the dill and all of the garlic cloves. Add the sliced cucumbers with the rest of the dill then pour all of the pickling brine into the jar. Let rest on the counter for 20 minutes then refill jar with liquid so all the contents are covered with the brine solution. Put on the lid then refrigerate for 24 or more hours. 10 William Penn Life, September 2006
