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

2009-06-01 / 6. szám

'fhe }íimprl§n Kttchep

Blueberry Cream Cheese Pie

8 oz. cream cheese, softened 3A cup sugar 'A cup sour cream Vi teaspoon vanilla extract 9-inch pie shell, baked then cooled 3 cups fresh blueberries Vi cup water

2 tablespoons cornstarch I tablespoon lemon juice

3 tablespoons powdered sugar

Blend together the cream cheese, Vi cup sugar, sour cream and vanilla until smooth. Spread evenly into the cooled pie shell. Chill until firm. In a small saucepan mash one cup of blueberries. Add the water and bring to a boil. Strain and add enough water to blueberry juice to make one cup. Stir in the remaining sugar and cornstarch then return saucepan to the stove and cook until the mixture thickens and bubbles. Remove from the heat then stir in the lemon juice and cool. Place the remaining blueberries evenly over the filling of the pie. Spoon the glaze evenly over the top of the pie and chill for three hours. Slice and serve the pie with a sprinkle of powdered sugar over the top.

Grandma’s Cherry Crisp

6 cups fresh dark sweet cherries, washed, dried and pitted I tablespoon cornstarch I Vi tablespoons sugar Vi cup all-purpose flour Vi cup oats Vi cup pecan pieces I cup light brown sugar 'A teaspoon salt Vi teaspoon sweet paprika I teaspoon cinnamon 1/3 cup butter, melted

Preheat the oven to 350 degrees. In a small bowl mix the cherries with the cornstarch and the sugar. Add a teaspoon or two of water if the mixture is too dry. Put the cherries into a square baking dish. In another bowl combine all the other ingredients except the melted butter. Mix

well then add the butter to make a moist crumbly topping. Put the topping over the cherries and bake for one hour until the top is golden brown. Serve warm to your guests with a scoop of ice cream or whipped cream.

Grilled Peach Salad

2 large fresh peaches

1 tablespoon canola oil

10 oz. bag of mixed salad greens Vi cup white balsamic vinegar Vi cup canola oil

4 oz. crumbled gorgonzola cheese

2 oz. toasted walnuts or almonds Salt & white pepper to taste

Cut the peaches into quarters and brush all sides with the tablespoon of canola oil. Season with a little salt and pepper then grill the peaches over medium coals until they start to turn light brown and soften. Cool the peaches then slice into medium chunks. In a mixing bowl combine the balsamic vinegar with the 3A cup canola oil and whisk creating vinaigrette. Adjust the taste with salt, pepper and a little brown sugar, if needed. In a shallow salad bowl, toss the greens with the vinaigrette

If you have any comments, questions or suggestions for Chef Béla, then please write to him at:

William Vasvary 190 Fern Avenue Rye, NH 03870

Or, you can write to him at The Hungarian Kitchen c/o William Penn Association 709 Brighton Road Pittsburgh, PA 15233

then garnish with the crumbled cheese and the nuts. Spread the grilled peaches over the top of the salad and serve your guests.

Fresh Raspberry Muffins

2 cups flour Vi cup sugar

I tablespoon baking powder I teaspoon salt Vi cup whole milk Vi cup melted butter

1 teaspoon vanilla extract

2 whole eggs

1 Vi cups fresh raspberries

Preheat the oven to 375 degrees. Use a cupcake pan and line with paper liners or spray well with pan spray. In a mixing bowl, combine the flour, sugar, baking powder and salt mixing well. In another bowl, combine the butter, milk, eggs and vanilla mixing until smooth. Stir the liquid mixture into the flour bowl a little at a time until it is well blended. Fold in the fresh raspberries then portion out the batter evenly into the pan. Bake for 15 to 20 minutes until the tops are slightly golden brown. Serve warm to your guests or let cool then serve.

Strawberry Pie

2 quarts fresh strawberries, washed,

dried and sliced I cup sugar Vi cup water

2Vi tablespoons cornstarch 9-inch graham cracker pie shell I pint heavy cream whipped

In a small bowl, place half the sliced strawberries and sprinkle with Vi cup of sugar. Toss lightly then pour into the pie shell and set aside. Mix the remaining berries with the remaining V* cup of sugar and Vi cup of water in a saucepan and sprinkle the cornstarch over the top. Cook over medium heat stirring until the mixture is thick. Cool to room temperature then pour evenly over the strawberries in the pie shell.

Chill for one hour then top with the whipped cream. Chill another hour then slice and serve to your guests.

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William Penn Life, June 2009