William Penn Life, 2010 (45. évfolyam, 1-12. szám)

2010-12-01 / 12. szám

The Hungarian Kitchen

Chef Béla’s Apple Cider

I gallon fresh apple cider I quart cranberry juice A cup brown sugar I teaspoon vanilla extract I tablespoon cinnamon A teaspoon nutmeg 'A teaspoon crushed mint A cup dark raisins OR A cup citron fruit mix

1 finger pinch of cayenne pepper

In a large saucepan or crockpot, combine all the ingredients and slowly bring to a boil. The aroma should fill the house when the cider is ready. Garnish with thin slices of apple, orange or crabapple rings. Serve hot to your guests.

Cranberry Freeze

8 ounces cream cheese, softened 3 tablespoons oil & vinegar salad dressing

2 tablespoons sugar

'A cup chopped walnuts I large can whole cranberry sauce I small can crushed pineapple I cup whipped cream or Cool Whip Green Leaf or Iceburg lettuce, shredded

In a mixing bowl, combine the cream cheese, salad dressing and sugar, blending very well. Add the nuts, cranberry sauce and pineapple, mixing well. Fold in the whipped cream to make a colorful speckled mixture. Pour into glass or aluminum loaf tins; freeze overnight. Before serving, let stand at room temperature for 15 minutes. Cover bottom of a small platter with shredded lettuce. Cut loaf into slices and arrange on the platter. Serve to your guests.

Deviled Mixed Nuts

3 tablespoons melted butter

2 tablespoons Worcestershire sauce

3 drops Tabasco sauce

1 pound mixed nuts

Salt & white pepper to taste

Preheat the oven to 350 degrees. In a mixing bowl add all the ingredients; mix well. Spread out on a baking sheet and bake for 15 minutes stirring every 5 minutes. Let cool to room temperature, and then serve your guests.

Holiday Bourbon Wieners

2 pounds all-beef hot dogs from a

Hungarian butcher 2 cups ketchup 2 cups brown sugar 11'A cups bourbon

Cut hot dogs into one-inch pieces. In a saucepan, add the hot dogs, ketchup, brown sugar and bourbon. Bring to a boil, then turn down heat to simmer until the sauce thickens a bit, about two hours. Serve warm with toothpicks for dipping.

Hungarian Mushroom Appetizers

36 slices French bread, %-inch thick

2 tablespoons olive oil V* cup chopped shallots

6 cups chopped button mushrooms

3 garlic cloves, minced V* cup heavy cream

I teaspoon fresh minced rosemary 'A teaspoon minced lemon peel 'A cup grated Parmesan cheese I cup Fontina cheese Salt & pepper to taste

Preheat oven to 375 degrees. Arrange bread slices on a baking sheet and toast in oven until golden brown. Heat oil in a large skillet on medium to high heat. Sauté the shallots and mushrooms until they begin to brown. Stir in the garlic, then remove from heat. Stir in the cream, rosemary and lemon peel. Season with salt and pepper, then let cool to room temperature. Stir in the cheese and chill for 30 minutes. Place a teaspoonful of mix on a bread slice and broil or bake until golden brown. Serve hot to your guests.

Liptauer Cheese Spread

4 ounces cream cheese 4 ounces Feta cheese A cup unsalted butter 3 tablespoons sour cream /2-teaspoon anchovy paste I teaspoon capers

In a mixing bowl, blend all the above ingredients thoroughly. Then add the following:

1 tablespoon Dijon mustard

A tablespoon finely minced onion A tablespoon finely minced garlic

2 tablespoons paprika

A teaspoon caraway seeds Salt and pepper to taste

Blend well and put into a crock or mound on a dish. Chill and serve cold with crackers or a loaf of crusty rye or pumpernickel bread.

TRIVIA ANSWER: The fruitcake was composed of various dried fruits and nuts. This made for a very stabile product that traveled well on trips by hunters or farmers in the field. In the 1700's, farmers made the fruit cake from the fruits and nuts gathered at harvest then kept the cake until the next growing season.

It was believed that if you ate the cake before the next planting, you would have an abundance of fruits and nuts to harvest.

Have questions, comments or suggestions for Chef Béla? Please contact him at:

William Vasvary 190 Fern Avenue Rye, NH 03870

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

Watch online for the NEW Hungarian Kitchen Website!

William Penn Life 0 December 2010 0 11