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

2009-02-01 / 2. szám

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"focaccia". The original langos were set on a stick next to the coals of an open fire or on the surface of a wood burning oven. The dough would rise up very quickly offering a warm thick surface to spread sweet things like honey, sugar and cinnamon, jams and jellies. If a heartier snack was desired, the topping was tomato sauce, sour cream with fresh onions, garlic and butter or plain salt and pepper.

My last choice is SHORTBREAD COOKIES, and the recipe I use has only four ingredients. They can be made in a short time and enjoyed by children coming home from school,

friends over for coffee or packed and taken for lunch or picnics. They can be iced or served plain with ice cream, pudding or Jell-O.

I will always mention creativity in recipes and how you can give more dimensions to the food you prepare. Mix and match fillings, toppings, flavors and in some cases ingredients. When I want to cut back on calories I use honey instead of granulated sugar. As we learn from month to month we are increasing the amount of weapons in our culinary arsenal. Our battlefield is the kitchen and victory in our case is only a meal, treat or dessert away!

Trivia Answer: Rigo Jansci was the gypsy violinist who had a love affair with a married princess in 1896. The dessert was created so she would always remember him. It was considered quite a scandal at that time. The affair never lasted but the creation of this second most popular Magyar dessert did.

Have a wonderful month!

Jé étMgff

faza/tit# Bé*&

"Tiie Hungarian Kitchen" is a trademark of William S. Vasvary.

Indianer

4 egg yolks

4 egg whites beaten stiff 3A cup sugar Va cup flour

1 pint heavy cream whipped into

peaks

2 sweet chocolate bars

3 tablespoons granulated sugar

Mix the yolks with the Va cup sugar until creamed. Add the beaten egg whites, then the flour. Prepare a cupcake pan by greasing or spraying and powdering lightly with flour. Place batter in the pan and bake at 350 degrees until they are golden brown. Cool, then cut in half side to side to dry the shell. Fill with whipped cream, then dip top in chocolate and put back together.

Langos

I lb. all-purpose flour I small package dry active yeast Canola oil for frying

Put yeast into 'A cup of warm 110 degree water. In 10 minutes the yeast should rise. Put the flour in a mixing bowl and add the yeast water. Knead until dough is smooth and silky. Add a little flour if the dough sticks to your hands. Put dough aside and let rise for 30 minutes. Cut into pieces using a cup, then stretch the piece to make small round pizza dough. Heat the oil and

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cook the round until golden brown on both sides. Drain on paper towels, then garnish with your favorite topping.

Shortbread Cookies

Va cup all-purpose flour, sifted Va cup granulated sugar Va teaspoon salt 2 sticks butter softened

In a mixing bowl combine the ingredients and blend into a pie crust Sprinkle a cutting board lightly with flour, then knead the dough until smooth. Wrap the dough and refrigerate for at least two hours. Divide the dough evenly into pieces or cookies 'A-inch thick. Place on a parchment lined baking sheet. Bake at 350 degrees for 25 minutes or until bottoms are golden brown. Cool and top with icing or serve to your guests plain.

Rigo Jansci

(Chocolate Cake)

8 ounces semi-sweet chocolate, melted 6 whole eggs Va cup sugar

I tablespoon espresso powder mixed with

I tablespoon hot water Vi cup baking cocoa powder Va cup unsweetened cocoa Vi cup confectioner’s sugar 2 cups heavy cream Vi cup raspberry preserves Vi cup apricot preserves 4 ounces bittersweet chocolate, chopped coarsely Vi cup heavy cream

Preheat oven to 375 degrees. Line a jelly roll pan with parchment and spray with Pam. In a small mixing bowl melt the chocolate over a pan of simmering water, then whisk in the eggs and sugar until the mixture holds a ribbon shape for two seconds. Whisk in the espresso mixture, then fold in the baking cocoa and melted chocolate. Spread on the pan and bake for nine minutes or until set, then set aside to cool. In another bowl sift the Va cup unsweetened cocoa and confectioner’s sugar into the cream and whip until thick. Divide the sheet cake in half. Spread apricot preserves on one side and raspberry preserves on the other. Spread the whipped cream on the raspberry side, then turn the apricot side onto the top of the whipped cream. Scald the Vi cup heavy cream, then pour over the bittersweet chocolate pieces in a small bowl and whisk until smooth. Pour this on top of cake to cover it, then chill until it sets.

William Penn Life, February 2009

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