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

2006-03-01 / 3. szám

The Hungarian Kitchen

Hungarian Tomato Sauce

12 red tomatoes blanched, peeled and seeded

Kosher salt and pepper to taste

7 cloves of garlic peeled & chopped I/2 cup olive oil

I tablespoon Hungarian paprika I cup Hungarian red wine Zi cup spring water Fresh chopped parsley

In a saucepan heat the olive oil, paprika and sauté the garlic. Add the wine and the water, then the tomatoes. Simmer on low heat until the tomatoes stew into a thick sauce. If sauce is too thick, thin with a little more Hungarian red wine. Season with salt and pepper to your taste. Serve hot to your guests.

Horseradish Cream Sauce

I cup sour cream I cup prepared horseradish I cup cold water

3 tablespoons fresh chopped parsley

1 teaspoon Worcestershire sauce Salt and white pepper to taste

In a mixing bowl combine all ingredients and blend until creamy. Adjust the taste with salt and pepper. Chill for 30 minutes then serve to your guests. Garnish with a sprinkle of paprika.

Simple Roux

Zi pound butter Zi pound all purpose flour

Melt butter in saucepan and gradually stir in flour. Cook over medium heat stirring constantly until mixture turns a blonde color and gives off a slightly nutty aroma. Cool down and store in an airtight container in refrigerator.

Sauce Anglaise

2 vanilla beans

I quart whole milk

8 ounces granulated sugar 12 egg yolks

Cut vanilla beans in half lengthwise and add to milk in a medium size saucepan. Bring milk to a simmer. In a mixing bowl combine the eggs and

RECZPfS

sugar blending well until the sugar is dissolved and the egg yolks are a pale yellow color. Remove the vanilla beans from the milk and scrape out the insides back into the milk. Pour half of the simmering milk over the egg/sugar mixture and stir gently to combine. Add this mixture into the saucepan and stir over medium heat with a wooden spoon or rubber spatula constantly stirring. Do not let mixture boil. Keep stirring on medium heat until the mixture thickens. Strain contents of saucepan into a glass bowl and chill until completely cool. Serve with Jello, bread puddings or fresh fruit.

Creamy Mustard Sauce For Ham

Zi cup + I tablespoon sugar 2 tablespoons flour I Zi tablespoons dry mustard % teaspoon salt I cup thin cream (half & half)

1 egg yolk

2 tablespoons butter % cup cider vinegar

In top of double boiler, stir sugar, flour, dry mustard and salt. In small bowl, mix thin cream and egg yolk. Stir into dry mixture. Cook over boiling water until thick. Remove from heat. Stir in butter until melted, then cider vinegar. Stir smooth. Refrigerate at least 12 hours.

Brown Sauce

Brown sauce is used for seasoning vegetables especially on strict fast days. It is also used to thicken soups and stew. Heat 3 Tbsp. oil (butter, fat or drippings may be used). Add 2 or 3 Tbsp. flour. Stir constantly until mixture thickens and turns a golden brown. Be sure not to burn, as it burns easily once it starts to brown. Add liquid from vegetables or soup and stir until smooth. All is returned to soup or vegetables.

Pittsburgh Sauce

16 ounces mayonnaise 8 ounces tomato ketchup 4 tablespoons white wine

2 tablespoons fresh chopped chervil

In a mixing bowl combine all ingredients blending well. Chill for 30 minutes then serve with poached, chilled fish or shellfish.

Cocktail Sauce

I bottle chili sauce I bottle tomato ketchup 4 ounces of prepared horseradish 4 drops of tabasco sauce 4 drops of Worcestershire sauce I teaspoon lemon juice I tablespoon granulated sugar Salt and white pepper to taste

In a mixing bowl combine all ingredients in order and blend well. Refrigerate for 30 minutes then serve to your guests.

Custard Sauce

3 whole eggs 3 egg yolks

2/3 cup granulated sugar I teaspoon flour 2/2 cups milk !4 teaspoon salt I teaspoon vanilla extract

Beat eggs and yolks with a fork until smooth and strain into a double boiler pan. Stir in the sugar and sift in the flour. Scald the milk in another saucepan and slowly stir the milk into the egg mixture. Cook over simmering-not boiling-water. Cook until mixture coats a metal spoon. Remove from heat, stir in salt and vanilla. Cool immediately and refrigerate until ready for use.

Quick T artar Sauce

I cup mayonnaise I Zi tablespoons sweet pickle relish I Zi tablespoons minced capers I teaspoon minced onion Salt and white pepper to taste

In a small mixing bowl blend all ingredients. Cover bowl and refrigerate for 30 minutes then serve with meal.

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William Penn Life, March 2006