William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-08-01 / 8. szám
"The Kitchen Dinner for 4 Calves Liver Paprika (Pörkölt Borjú máj) 16 ounces fresh calves liver 2 tablespoons lard I small white onion diced small I teaspoon sweet Hungarian paprika Salt and white pepper to taste Cut the liver into 4-ounce portions and set aside until ready to cook. In a skillet over high heat, melt the lard and sauté the onions until they are golden in color. Sprinkle in the paprika and mix well. Add the liver slices and cook until the liver is just cooked but not tough. Adjust the taste with salt and pepper then serve hot to your guests. Potato paprikás with cucumber salad make great side dishes for this meal. out of hand fresh or cook them in pies, other desserts and sauces. The color range is dark red to purple black. Bing, Lambert and Tartarian are all dark red, sweet and the most popular types we enjoy. Royal Anne cherries are the type used to make maraschino cherries that adorn our ice cream sundaes and other desserts. Sour cherries are small and softer than the sweeter variety. Early Richmond, Montmorency and Morello are the most popular sour cherry types. They make great pies, jellies, jams and other culinary delights like sour cherry soup we Magyars enjoy. Cherries are available from May through August. Buy plump, firm cherries which can be stored in refrigeration for up to three days. PEACHES, also known as Persian Apples, actually originated in China and came to us via Persia. There are many varieties divided into two classes, freestone or clingstone. In a Freestone peach the pit (stone) falls away or is easily removed from the flesh of the peach. These are the most common in markets we eat fresh out of hand, use in cooking and canning. A Clingstone peach has the flesh of the fruit and the pit bound together making it a little harder to enjoy eating fresh. These peaches make great jams, jellies, pie fillings and other commercial flavorings. Skin color ranges from creamy pink white to red blushed yellow with the flesh being pinkish white to yellow gold. They are great for eating out of hand and in pies, cobblers, jams, jellies and other desserts. Peaches reach peak flavor at room temperature. They contain vitamins A and C and minerals as well. Peaches are available May to October in the United States. They store best in a plastic bag refrigerated up to five days. PLUMS grow in clusters on trees; have a smooth skin and a center pit. There are hundreds of varieties of plums grown in the world classed in two categories, Japanese (originally from China) and European. Japanese plums are the largest with the softer sweet flesh. European plums are smaller and can be eaten fresh but are fantastic for cooking and drying. D'Agen plums are dried and made into prunes. The Santa Rosa plum is the most common type eaten out of hand, and the Damson is used in cooking because it is small, firm and tart. They contain vitamin A and potassium and minerals. Plums are canned whole or used in jams, jellies and other culinary applications both sweet and savory. They are available late May to October and can be refrigerated for up to four days. PEARS number 5,000 in varieties and grow best in temperate climates. The best pears in the world come from France. The majority of U.S. pears come from California, Oregon and Washington. They are picked hard which helps prevent bruising the flesh while the flavor continues to improve. Pears range in flavor from spicy to sweet to tart. Their shape can be spherical to bell shaped and color from light green to mahogany red. The growing season is late July to early spring. The most popular pears we eat are Anjou, Bartlett, Bose and Seckel. They should be stored at room temperature until ripe then refrigerated for up to three days. Pears are available fresh for eating, canned in sugar syrup or in natural juice. So there you have it, a crash course in summer fruit. Once again you're a great bunch of students, and I salute you all. Everyone go to the head of the class and have fun with the recipes! Trivia answer: Hans Seckel discovered the pear growing on the banks of the Delaware River near Philadelphia in the 18th century. The small sweet bell shaped delight bears his name for that reason. Have a fantastic month. js f-ósza/Láos D*** "TheHungarian Kitchen" is a trademark of William S. Vasvary. William Penn Life, August 2008 15
