William Penn Life, 2009 (44. évfolyam, 1-12. szám)
2009-08-01 / 8. szám
Peaches, peaches, peaches FÁRADJON BE A MAGYAR KONYHÁBA. My favorite fruit, anytime of the year, is the peach, and that is why this month I'm sharing some peach recipes I have enjoyed making. Before we get into the kitchen, let me do some housekeeping. Thanks to all of you who attended the WPA Annual Golf Tournament and Scholarship Days at Quicksilver Golf Club in Midway, Pa. Remember, all our fraternal activities need your support to make them successful. The very next activity is the Hungarian Heritage Experience, followed by the trip to Hungary, and finally the WPA Picnic-A Great Fraternal Fest in September. Don't forget to support your local branch activities as well and keep reading the William Penn Life to get updates of all happening with the William Perm. I've heard from some of you that you miss reading the little extras that used to be part of The HK-Nagymama's Recept, Dinner for 4, Culinary Comer, Chef's Tip and the Practical Pointer. Let me assure you, dear readers, that we are working on ways of incorporating those features-and more great ideas-into future columns. In fact, the WPA is working on new, great ideas for the entire magazine. Just be patient. Good things are coming soon. Here is your trivia question for the month: What is the only other fruit that is similar to a peach? The juicy answer awaits you! Here are some quick facts about peaches:- Peaches do not get extra flavor when they are cooked.- They can be eaten raw or cooked in the form of a jam, sauce or topping.- If you blanch peaches in hot water then plunge into cold water, they will be easier to peel.- If you can't get fresh peaches, get frozen.- They require little to no sugar when used as a pie filling.- Vitamins A and C are found in peaches.- Use fully ripe peaches with no bruises, and they will freeze very well.- Dried lavender (the culinary type) goes very well with peaches.- An antioxidant rubbed over the peach flesh will keep it from turning brown.- A quick blanch will also keep the flesh of the peach from turning off color. Have fun with the recipes and share them with your friends and neighbors. Trivia answer: A nectarine is very similar to a peach with only one gene separating them from being the same. The gene with the fuzz is missing from the nectarine making it distinctive from a peach. Have a great month! Jé FöfzoJUßg DM “The Hungarian Kitchen " is a trademark of William S. Vasvary. [ Ultit Art i\ti li-r ex.ut.it The MiJFWPA Cookbook (includes shipping & handling) For a copy, make your check payable to “YVPFA Scholarship Foundation and mail to: WPA Cookbook, William Penn Association, 709 Brighton Road Pittsburgh, PA 15233 All proceeds benefit the William Penn Fraternal Association Scholarship Foundation, Inc. 14 William Penn Life, August 2009
