William Penn Life, 2009 (44. évfolyam, 1-12. szám)
2009-01-01 / 1. szám
T*he KKcheD (Continued from Page 11) buttered spoon. The sugar will turn into a walnut-colored shiny liquid. Remove from heat quickly and spoon over the top layer. With a knife score out portion slices then let cool. Place the top on the rest of the cake once the caramel hardens. If you have a pastry bag, pipe a border on the top edges. Refrigerate the cake until its firm, about three hours. Slice the cake with a knife dipped in hot water to get clean slices. Plate the cake and serve. Linzer Torte 13A cups all-purpose flour 1/3 cup granulated sugar I cup toasted almonds, chopped then ground 8 ounces sweet butter cut into cubes then softened 3 large egg yolks Vi teaspoon vanilla extract Vi teaspoon cinnamon 'A teaspoon nutmeg 12 ounces seedless raspberry jam I 'A tablespoons kirsch liquor A cup powdered sugar Preheat the oven to 375 degrees. On a cutting board combine the flour, sugar and ground almonds, making a well in the middle. Add the butter, egg yolks, vanilla extract, cinnamon and nutmeg into the well. Knead the mixture until it turns into smooth dough and the butter is totally blended. Line a spring form pan with parchment paper. Use three-quarters of the dough and press into the pan making a bottom crust at least Vi-inch thick with an edge up the side of the pan at least Vi-inch high. In a small bowl mix the jam with the kirsch then spread over the bottom crust evenly. With the remaining dough make strips, then place them on the top of the törte forming a lattice from edge to edge. Bake the törte for 35 minutes until the jam is bubbly and the crust is golden brown. Remove from the oven and cool down, then peel away the parchment from the sides and bottom. Sprinkle powdered sugar on the törte, slice, then serve. gßßfPEg Nagymama* Ttecept* Száraz Bableves (Roman Bean Soup) 12 ounces dried roman beans 2 quarts cold water 2 tablespoons lard 2 tablespoons flour I medium onion, diced 'A teaspoon paprika Vi cup sour cream 8 ounces smoked kolbász, sliced I tablespoon white vinegar Salt & pepper to taste Wash the beans and soak overnight in cold water. Drain the beans and cook with meat in a large pot with the two quarts water. Add all seasonings and cook for 2 hours. In a skillet, melt the lard, add the flour, onions and paprika, then brown as you would for gravy. Add one cup of soup water to make gravy and cook for another 5 minutes. Add the sour cream and stir well, then add to the soup. Stir in the vinegar and adjust taste with salt and pepper. *That’s Hungarian for “Grandma’s "Recipe.” Sacher Torte I cup softened unsalted butter V* cup granulated sugar I tablespoon granulated sugar II egg whites beaten into stiff peaks 11 egg yolks 12 ounces semi-sweet chocolate, melted I Vi cups all-purpose flour I cup zwieback or biscotti crumbs Apricot lekvár Preheat the oven to 350 degrees. Cream the butter, then slowly add the sugar and egg yolks alternating between each. Beat until the mixture is very fluffy. Beat nine ounces of the melted chocolate into the butter egg mixture. Fold in the flour and the crumbs. Fold in the egg whites last. Grease and dust a round cake pan with any remaining crumbs then pour in the batter. Bake for 55 minutes or until the cake shrinks from the side of the pan. Remove from the pan and let cool overnight. Spread the lekvár on the top and sides of the törte and let set. Pour three ounces of melted chocolate on the top of the lekvár and warm in a 325 degree oven for five minutes. Slice and serve warm. Hungarian Torte 9 egg whites 1 Vi cups powdered sugar Vi cup plain Ritz cracker crumbs 8 oz. grated unsweetened chocolate 2 tablespoons all-purpose flour 1 teaspoon baking powder Vi cup almonds, ground 'A cup sweet white wine 2 teaspoons vanilla extract I tablespoon fresh lemon juice 3 cups butter cream icing Shaved chocolate for garnish Powdered sugar for garnish Candied cherries for garnish Beat egg whites into firm peaks, then little by little, fold in the powdered sugar. In another bowl combine the Ritz, grated chocolate, flour, baking powder and nuts, then carefully fold into the egg white mixture. Fold in the wine, vanilla and lemon juice. Grease then line with parchment three layer cake pans. Divide the cake batter evenly among the pans, then bake in a 350 degree preheated oven for 40 minutes or until a cake tester comes out clean. Let cakes cool, then remove from pan and peel away the parchment. Spread butter cream on the top of two cakes, then layer leaving the top cake for shaved chocolate garnish and powdered sugar. Place a half cherry around edge of cake for each slice you will cut. Slice and serve. 14 William Penn Life, January 2009
