William Penn Life, 2009 (44. évfolyam, 1-12. szám)

2009-12-01 / 12. szám

íhe J&tDgsrteD Kitehet

Butternut French Toast

I small butternut squash, cleaned, cooked and mashed I cup sugar

I tablespoon vanilla extract 11/2 cups all-purpose flour I Zi cups whole milk Zi teaspoon ground cinnamon 'A teaspoon ground nutmeg One finger pinch of cayenne pepper Warm maple syrup Butter for frying

In a mixing bowl add the flour, spices, sugar and vanilla, blending very well. Add the milk and squash, stirring until the batter thickens. In a skillet melt some butter for frying. Dip thick slices of bread into the batter, coating well. Cook the bread on one side until golden brown then turn and cook another three minutes until golden brown. Keep warm until all the bread is cooked, then serve with warm maple syrup and powdered sugar.

Stuffed Acorn Squash

I large Acorn squash I tablespoon canola oil Zi cup celery, diced small I cup sweet onion, diced small Zi cup carrot, diced small I cup fresh cider 1/3 cup light brown sugar

1 cup Braeburn apple, cored and

diced medium V* cup fresh cranberries

2 cups stale bread cubes Zi teaspoon cinnamon Z* teaspoon allspice

V* teaspoon ground clove Salt & white pepper to taste 2 pats of salted butter

Preheat oven to 350. Slice the squash in half lengthwise, scoop out the seeds and place in a baking dish with the open side down. Add I/2 cup of water and bake for 10 minutes until the squash softens. Remove the squash and wipe out the dish. Place the squash open side up in the baking dish. In a skillet add the oil and sauté all the vegetables. Add the cider and brown sugar, bringing to a boil, then simmer for

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another three minutes. In a large mixing bowl combine the apples, cranberries and bread cubes. Pour in the veggie mixture and stir well. Adjust taste with salt and pepper. Spoon this mixture into the squash halves and top each half with a pat of butter. Bake for 25 minutes until the filling sets and is golden brown. Serve hot to your guests.

Patty Pan Squash with Onion Apple Sauce

I tablespoon canola oil I teaspoon butter Zi cup sweet onions, diced small Zi cup chopped walnuts I cup Braeburn apple cored, peeled diced small

I tablespoon dark brown sugar I/2 teaspoon fresh sage, minced % teaspoon fresh thyme, minced Zi teaspoon parsley, minced Zi cup cream sherry Salt & white pepper to taste

In a skillet heat the oil and sauté the onions until soft, then add the apples and fresh herbs. Add the walnuts and cook until mixture starts to brown. Add the cream sherry, turn down the heat and let simmer until it starts to thicken a bit. Adjust taste with salt and pepper, then spoon over Patty Pan squash that has been steamed or halved and boiled until just soft. Makes an excellent side dish with a pork tenderloin.

Cider Roaster Squash

4 cups butternut squash, peeled and cubed

I medium sweet onion, sliced into wedges

% cup apple cider

1 tablespoon canola oil

2 teaspoons brown sugar Zi teaspoon sweet paprika

One finger pinch of ground nutmeg Zi teaspoon salt % teaspoon white pepper

In a baking dish layer the squash and the onion wedges, covering the bottom. Mix the remaining ingredients together and pour over the top of the squash. Cover the dish and bake at 400 degrees in a pre-heated oven for 30 minutes until soft. Stir dish every 10 minutes to insure even cooking. Serve hot to your guests.

Sautéed Squash

2 medium yellow summer squash 2 medium zucchini I small sweet onion I tablespoon canola oil

1 teaspoon hot paprika

2 minced garlic cloves

Salt & white pepper to taste

Cut the squash into %-inch rounds. Mince the garlic and set aside. Slice the onion and set aside. In a skillet heat the oil and paprika, then sauté the onion slices until soft, then add the squash and cook until they are soft. Add the garlic and cook another minute. Season with the salt and pepper, then serve hot with your entree.

If there’s a topic you would like to see covered in The Hungarian Kitchen, or if you have any comments, questions or other suggestions for Chef Béla, then please write to the chef at:

William Vasvary 190 Fern Avenue Rye, NH 03870

Visit the Chefs website: www.hungariankitchen.com

William Penn Life, December 2009

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