William Penn Life, 2006 (41. évfolyam, 2-12. szám)
2006-04-01 / 4. szám
The Hungarian Kitchen Rich Dough Kalács I package dry yeast Zi teaspoon sugar 'A cup whole milk I cup milk Zi lb sweet butter 3A cup sugar I teaspoon salt 3 eggs well beaten I teaspoon vanilla 5 cups sifted flour I egg yolk slightly beaten for wash Warm 'A cup milk to 110 degrees then add the Zi teaspoon sugar and yeast then set aside. In a saucepan, scald the one cup of milk then add V* cup sugar, salt and sweet butter. Cool to lukewarm then add vanilla, 3 eggs and beat until smooth. Mix the yeast liquid into the flour along with the scalded milk mixture. Knead the dough until it becomes smooth and elastic. Place dough in a lightly greased bowl and brush the top lightly with cooking oil or butter. Set aside and let rise until doubled. Preheat the oven to 375 degrees. On a lightly floured cutting board, divide dough into three pieces. Roll thin and fill with your favorite filling. Roll up and let rise for Zi hour. Brush with beaten egg yolk or cream sherry for color. Bake for 25 minutes or until top is golden brown. Cool and serve to your guests. Hungarian Easter Cheese I quart boiling milk I pint cold milk I dozen eggs % teaspoon white pepper Z* teaspoon sugar Zi teaspoon kosher salt In a mixing bowl blend together the cold milk, eggs, salt, sugar and white pepper. Add this mixture to the saucepan that has the one quart of boiling milk. Stir the milk mixture over medium heat until large lumps start to form. Pour this mixture into a clean cloth bag or into cheesecloth. Hang the bag or cheesecloth so all the liquid can drain leaving only the lumps that will form a large ball. Chill the large ball and slice. REC ÍPE& Hungarian Kifli 6 cups sifted flour I teaspoon salt I lb. Crisco Vt lb. butter 8 ounces cream cheese 3 egg yolks I pint sour cream I teaspoon vanilla 1 teaspoon grated lemon rind In a large bowl, blend the flour and all dry ingredients together. Cut in the Crisco, butter and cream cheese. In another bowl, put the egg yolks, sour cream and vanilla then mix thoroughly. Add this mixture to the flour bowl and blend well making dough which should be kneaded until smooth. Put dough in refrigerator overnight. Preheat oven to 375 degrees. Divide dough into four equal parts. Roll out dough very thin on a floured cutting board. Cut dough into 3-inch squares. Put filling of your choice in the center and roll into a half moon. Dust the Kifli with sugar and egg wash if you choose. Bake for 15 minutes and set aside to cool. Arrange on a platter and serve your guests. Kifli Nut Filling 2 vanilla beans 4 egg whites 3A cup sugar 1 teaspoon vanilla extract 2 finger pinch of salt 1 Zi cups ground walnuts In a bowl blend the egg whites, sugar, salt and vanilla until smooth. Stir in the ground walnuts and refrigerate until ready for use. Use in your favorite pastry recipe. Poppy Seed Filling 2 cups water I cup granulated sugar 3 cups poppy seeds I small apple, peeled, cored and chopped fine Heat the water and sugar in a saucepan to make simple syrup. When syrup comes to a boil add poppy seeds and mix thoroughly wetting all the poppy seeds. Stir in the finely chopped apple and refrigerate until ready for use. Hungarian Coffee Cake I cup whole milk Zi cup granulated sugar 1 teaspoon salt 2 small yeast cakes 2 whole eggs Zi cup Crisco shortening 5 cups sifted flour 2/3 cup melted butter I cup sugar I teaspoon cinnamon Zi cup finely chopped walnuts Scald milk and cool to room temperature. Add the Zi cup sugar, salt and stir until dissolved. Crumble yeast into the milk mixture and stir until it dissolves. Stir in the eggs and Crisco. Start beating in four cups of flour one at a time mixing well after each cup. Mix in the last cup of flour by hand. On a lightly floured board knead the dough until very smooth. Place in a lightly oiled bowl then cover with a lint free cloth. Let dough rise and then punch down. Repeat the process one more time. This should take about 45 minutes. In a small mixing bowl blend together the nuts, cinnamon and one cup sugar. Cut dough into walnut-size pieces then dip each piece into the butter, then into the nut/spice mixture. Place dough balls in a well-greased tube pan making one layer covering the bottom. Repeat the process making layers in the pan until the entire pan is filled. Bake at 375 degrees for 40 minutes. Loosen from the pan and turn onto a cake plate. Serve warm by breaking apart the cake for your guests. Fresh Ham 10-12 lb. fresh ham Zi cup soy sauce Zi cup honey Zi cup ketchup Continued on Page 12 11 William Penn Life, April 2006
