William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-10-01 / 10. szám
fhe ViuDfßfvm KiteheD. with Főszakács Béla FÁRADJON BE A MAGYAR KONYHÁBA. I love autumn because the weather is crisp and cool and an abundance of produce is available for many culinary treats. Visit any farmers market or roadside stand and you'll know what I mean. Not only do they have apples and pumpkins but many varieties of squash and root vegetables as well. It's worth a trip, so make it a point to shop a farmers market sometime before the holidays arrive. You might even get some late season fresh herbs you can dry and use all winter long. While the WPA Picnic was a little wet, we weren't rained out. After a while you get the hang of dodging heavy raindrops while cooking great Hungarian food. I want to thank National Director Dennis Chobody and his wife Kathy for donating a gift basket that was raffled off to raise money for the scholarship fund. Thanks also to National Directors To keep apples from turning soft, keep them in the refrigerator after they ripen. Left at room temperature they will spoil 10 times faster. If you pour boiling water over apples, they will be easier to peel. Anne Marie Schmidt and Ron Balia for helping sell cookbooks and serve food samples at The Hungarian Kitchen booth. It was a pleasure to meet some old friends and make new ones as well, all in the name of food! Don't forget: The HK is online at www.hungariankitchen.com with great recipes, culinary tips and general food info. The archives of recipes and articles are complete and the next step is adding pictures to the site. My kitchen is a very busy place as I try new recipes and fill the house with aromas of great home-cooked Magyar food. Soups, stews, pies, breads and cakes are standard fare in my household. I always have an abundance of neighbors and friends who volunteer to try everything I make. The trivia question for the month: What apple was discovered in North America and is the most popular for snacking? The juicy, crisp answer is at the end as usual. Apples and cider go hand-in-hand, especially this time of the year. Most farm stands in New England have fresh cider along with many selections of apples you can buy by the bushel or small bag. They even have apple specialty items, such as apple butter, dried apples and cider hard candy. There are 7,000 varieties of apples in the world with 2,500 being grown in the United States. About half of those grown in the U.S. are eaten or cooked and the other half processed into juice or sauce or are sliced and packed for baking and cooking. Europeans brought apples with them to the New World in the 1600's and the first apples were planted in 1629 at the Massachusetts Bay colony. Apples have been cultivated for over 3,000 years. Here are the most popular varieties we enjoy for snacking, cooking and baking. BRAEBURN are crisp, sweet-tart CHEFS IIP *72 When peeling and slicing apples for any salad, dip your paring knife into a solution of water with halfa fresh squeezed lemon. This will keep the apple from turning dark. You can also dip your sliced apples into the same water/lemon mixture to keep them from discoloring, but don’t let them soak too long. A few minutes are all it takes. Practical Pointer 10 William Penn Life, October 2008
