William Penn Life, 2008 (43. évfolyam, 1-12. szám)

2008-11-01 / 11. szám

Rosemary Roasted New Potatoes

4 lbs. new potatoes 4 tablespoons olive oil I tablespoon kosher salt Vi teaspoon white pepper I tablespoon chopped garlic I tablespoon fresh rosemary

Cut potatoes into bite-size pieces and place in a stainless steel bowl. Combine all the other ingredients and pour over the potatoes, then toss to coat evenly. Spread the potatoes on a sheet pan and bake at 350 degrees in the oven. Turn the potatoes every 20 minutes during the roasting process to promote even browning. Roast for 45 minutes or until they are evenly browned and fork tender.

Pumpernickel & Rye Stuffing

I stick unsalted butter

1 large Vidalia onion, chopped 3 Granny Smith apples, peeled,

cored and cut into /2-inch cubes

2 celery ribs, diced small

I Vi cups walnuts, coarsely chopped I cup golden raisins 5/2 cups pumpernickel bread, cut into cubes

5/2 cups rye bread, cut into cubes V* cup fresh apple cider I cup fresh turkey or chicken broth Salt and black pepper to taste

In a skillet over medium heat, melt the butter and sauté the onions until they are soft. Add the apples and celery and continue cooking until the onions are golden. Add the raisins and walnuts and stir well. Let this mixture cool, then pour into a large mixing bowl. Add the bread cubes and sprinkle the cider over the bread. Mix with a wooden spoon and gradually add the broth a half cup at a time. The bread should be soft but not soggy. Season with salt and pepper, then use to stuff the turkey. To serve as a side dish, lightly grease a baking pan, add stuffing and top with a Vi cup of broth. Cover the dish with foil and bake at 350 degrees for 45 minutes

ihe Kitchen

Nagymama’s

■Recept*

Mákostészta (Noodles & Poppy Seeds)

2/3 cup fresh poppy seeds 1/3 cup powdered sugar % cup sweet melted butter I teaspoon fresh lemon juice 16 ounces medium-wide egg noodles

Mix the poppy seeds with the sugar in a small bowl. Cook the noodles and drain well. In a mixing bowl combine the noodles with the butter and toss. Add the lemon juice, then the poppy seed sugar mixture, and blend well. Serve hot to your guests.

*That’s Hungarian for “Grandma’s ‘Recipe.”

or until done. Remove cover and bake for another 10 minutes to crisp the top of stuffing. Serve hot to your guests.

Roasted Autumn Vegetables

3 cups carrots, cut into /2-inch rounds

3 cups parsnips, cut into /2-inch rounds

1 cup peeled turnips, cut into

/2-inch cubes

2 medium red onions, cut into

8 wedges

2 tablespoons canola oil Vi teaspoon kosher salt % teaspoon ground black pepper 2 tablespoons chopped fresh parsley I Vi tablespoons white balsamic vinegar

Preheat the oven to 450 degrees. Combine the vegetables in a mixing bowl and add the oil tossing to coat the pieces. Add the salt and pepper and put on a baking sheet or shallow pan. Roast for one hour stirring every 20 minutes. When veggies are done, transfer to a serving dish, sprinkle on the vinegar, garnish with parsley and serve hot to your guests.

Cranberry Pudding

IV* cups fresh whole cranberries 1/3 cup brown sugar 1/3 cup chopped pecans

1 large egg beaten

Vi cup granulated sugar Vi cup all purpose flour 1/3 cup melted butter

Preheat the oven to 325 degrees. In a mixing bowl combine the cranberries and brown sugar, coating the berries, then add the pecans. Put the cranberry mixture into a pie plate or baking dish. In a smaller bowl combine the flour, white sugar, melted butter and the egg. Blend ingredients well and pour over the cranberries. Bake for 45 minutes, then cool to room temperature.

Top with whipped cream or ice cream before serving.

Cranberry Tapioca

2 cups fresh cranberries I cup cold water

V* cup granulated sugar 4 tablespoons Minute tapioca I cup boiling water I tablespoon fresh-squeezed orange juice

In a saucepan combine the cranberries, cold water and sugar. Cook until the cranberries are soft. Put the tapioca and boiling water in another pan and cook for 10 minutes. Stir the tapioca mixture into the cranberry pan and stir well. Add the orange juice and let chill until firm. Serve cold to your guests.

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William Penn Life, November 2008