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

2009-11-01 / 11. szám

íhe KKche»

Hungarian Pumpkin Butter

'A cup light brown sugar

2 tablespoons granulated sugar Zi cup water

Zi teaspoon ground allspice % teaspoon ground ginger Z4 teaspoon ground clove 'A teaspoon ground nutmeg Z2 teaspoon ground cinnamon % teaspoon hot Hungarian paprika I Vi cups fresh cooked pumpkin OR

IZ2 cups canned pumpkin

In a small saucepan combine the sugars, water and all the spices.

Bring to a quick boil, then reduce to simmer. Add the pumpkin and simmer until the mixture starts to thicken. This should take about 20 to 30 minutes. Stir occasionally to prevent the bottom of the pan from burning. When mixture is thickened, taste and make any adjustments. Cool the butter and put in an airtight container. May be kept in the refrigerator for two weeks or frozen for future use.

Originial Colonial Pumpkin Pie

One 5-lb. pumpkin 7 whole eggs

3 cups whipping cream 3A cup brown sugar

3 tablespoons molasses V* teaspoon fresh nutmeg I teaspoon cinnamon V* teaspoon fresh ginger V2 teaspoon vanilla extract 3 tablespoons butter

Cut the top off the pumpkin as if you’re making a jack-o’-lantern, then remove the pulp and the seeds. Scrape it as clean as you can. (You can always toast the seeds later.) In a large mixing bowl, beat the eggs, cream, sugar, molasses and spices. Beat into a smooth mixture, then pour into the pumpkin shell. Put the butter on top of the mixture, then close the pumpkin with the top. Place it on a cookie sheet lined with foil. Bake at 350 degrees in a preheated oven for two hours until the

REC/PES

mixture has set up like custard. When serving your guests, make sure to scoop out some cooked pumpkin shell with the custard. Garnish with fresh whipped cream.

Pumpkin Bread Pudding

2 cups half and half 15 ounces pumpkin

1 cup plus 2 tablespoons brown

sugar, packed

2 large eggs

I Zi teaspoons pumpkin pie spice IZ2 teaspoons ground cinnamon 11/2 teaspoons vanilla extract 10 cups cubed egg bread V2 cup golden raisins

Preheat the oven to 350 degrees. In a large mixing bowl, combine the half and half, pumpkin, eggs and all the spices. Blend well, using a whisk. Fold in the bread cubes with the raisins and place into a glass baking dish that has been buttered. Pour the liquid mixture over the bread cubes and let stand for 10 minutes. Bake for 45 minutes until the top is golden. Serve warm to your guests with a dollop of whipped cream.

Pumpkin Pancakes

1 cup all-purpose flour

V2 cup white or yellow cornmeal

2 teaspoons baking powder I cup boiling water

A cup cooked, drained pumpkin

I cup milk, scalded and cooled 3A teaspoon salt IZ2 teaspoons sugar I teaspoon allspice I egg beaten

In a mixing bowl combine the cornmeal and water. Add the pumpkin and warm milk stirring until smooth. Sift all the dry ingredients together and add to the wet mixture. Stir well then add the beaten egg. Drop batter onto a well greased skillet using a small ladle. When the pancake starts to form bubbles, flip over and cook until both sides are golden brown. Serve with a pat of butter and maple syrup.

Pumpkin Fudge

I cup whole milk 3 cups sugar

3 tablespoons light corn syrup 2/3 cup pumpkin Za teaspoon salt Z2 teaspoon cinnamon Z2 teaspoon allspice I teaspoon vanilla extract

In a saucepan combine the milk, sugar, corn syrup, pumpkin and salt. Cook until it begins to boil, stirring all the time so as not to burn the mixture. When it comes to a full boil, reduce the heat to simmering and cook until the temperature reaches 245 degrees or the “softball candy” stage. Remove from the heat and beat in the spices, butter and vanilla. Place into a buttered dish and let cool. Slice and serve to your guests.

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, November 2009

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