William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-08-01 / 8. szám
Cool Roquefort Grapes 10 ounces pecans 8 ounces goat cheese 2 ounces Roquefort cheese 'A cup heavy cream I lb seedless red or green grapes Preheat the oven to 275 degrees. Spread the pecans on a baking sheet and toast for about 15 minutes. In a food processor chop the nuts until they are very fine and put on a clean square baking pan. In a small mixing bowl combine the heavy cream and cheese blending until smooth. Taste the mixture and add more cheese or cream to get the taste you desire. Drop the clean, dry grapes into this mixture to coat them then place a few at a time in the square pan with the nuts. Roll the grapes until they are coated with the pecans then place on parchment or wax paper and chill for one hour. Serve cold as a refreshing appetizer. Szilvás Gombóc (Plum Dumplings) 2Zi dozen freestone Italian plums washed, split and pitted 5 medium white potatoes I whole egg beaten 4 cups all-purpose flour sifted I teaspoon salt I cup buttered bread crumbs 'A cup butter Sugar Cinnamon Peel the potatoes and cook in salted water until they are soft. Drain the potatoes, mash and set aside. In a mixing bowl put the flour and the salt then add the mashed potatoes and knead until smooth dough forms. Roll out the dough to a thickness of Zi inch. Cut the dough into 4-inch squares and put a piece of plum in the center of each square flesh side up. Place Zi teaspoon of sugar and a sprinkle of cinnamon in the hole of the plum. Fold the corners to the middle and roll the dumpling in your hands till round. Cook a few dumplings at a time in simmering salted water for about 10 The Kitchen minutes. Remove from the water and let drain. In a small skillet melt the butter then toast the bread crumbs till golden then mix with Zi cup sugar and 2 teaspoons of cinnamon. Roll the dumplings in this mixture and coat well. Warm in the oven then serve to your guests. Meggyleves (Sour Cherry Soup) 2 tablespoons all-purpose flour I cup sour cream '/1 teaspoon salt I teaspoon confectioner’s sugar I lb. fresh ripe, tart, pitted cherries Va cup granulated sugar In a mixing bowl stir the flour, sour cream, salt and confectioners sugar till it is smooth. In a saucepan add 1 Zi quarts cold water and cook the cherries until they are tender. Take 2 cups of the cherry water and add to the flour mixture and stir well until it is smooth with no lumps. Pour this mixture back into the soup and simmer for 7 minutes with the pan covered. Let cool then portion in bowls and serve to your guests. Pear Streusel Pound Cake 3 medium pears, peeled, cored and diced 1 teaspoon fresh lemon juice 2 cups all-purpose flour Va cup granulated sugar 2 teaspoons baking powder Zi teaspoon salt 2 large eggs Zi cup whole milk I Zi teaspoons vanilla extract 4 ounce sweet butter melted Streusel Topping I cup all-purpose flour Zi cup packed light brown sugar 4 ounces cold butter cut into small pieces 2 teaspoons ground cinnamon Zi cup chopped pecans Toss the diced pears in a bowl with the lemon juice and set aside. In a mixing bowl combine the Streusel ingredients except the nuts. Use a fork and blend until crumbly. Stir in the pecans. In another mixing bowl combine the flour, sugar, baking powder and salt then stir to blend. In a third mixing bowl whisk the eggs then stir in the milk, vanilla and butter. Add this mixture to the flour bowl and, using a wooden spoon or rubber spatula, blend the ingredients until they are moist Grease a loaf pan and preheat the oven to 350 degrees. Spoon half the batter into the pan and spread it out to cover the bottom. Sprinkle the batter with half of the pears and half of the Streusel. Spoon the rest of the batter over this mixture then top with the rest of the pears and streusei topping. Bake for one hour or until a toothpick comes out clean. Cool then slice and serve to your guests. Hungarian Peach Chutney 3 cups fresh peeled, sliced freestone peaches Zi cup white balsamic vinegar Zi cup dark raisins Zi cup golden raisins Zi cup Vidalia onion, diced small Zi teaspoon hot Hungarian paprika Zi cup packed brown sugar I teaspoon fresh lemon juice Salt and white pepper to taste In s saucepan combine all ingredients and bring to boil then reduce to a simmer and cook for 45 minutes. Stir once in a while until the mixture thickens. Taste the chutney and adjust to your liking then cool down and refrigerate three hours before serving. Compliments grilled chicken breast, pork tenderloin and beef. Visit Chef Béla on the Internet at www.hungariankitchen.com 16 William Penn Life, August 2008
