William Penn Life, 2010 (45. évfolyam, 1-12. szám)
2010-04-01 / 4. szám
Töltött Káposzta (Stuffed Cabbage) I pound ground beef I pound ground pork 1 pound ground veal 2 pound pork bones 3 whole eggs 2Zi tablespoons kosher salt 2Zi tablespoons sweet paprika 1 Zi teaspoons black pepper 2 tablespoons granulated garlic I Zi cups partially cooked rice 1 large sweet onion sliced thin 2 tablespoons lard 2 medium heads of Savoy cabbage 2 cans sauerkraut 5 cups Sacramento tomato juice Fill a large saucepan or pot with water and bring to a boil. Using a serving fork stuck in the core of a head of cabbage, blanch the cabbage in the water until the leaves wilt away from the head. Using a paring knife, cut the leaves at the stem, then trim the spine of each leaf setting aside to drain. Remove all the leaves from the core. Repeat with second head of cabbage. Save any cabbage pieces, broken leaves or spines and mix with the sauerkraut adding to the pot later when cooking the stuffed cabbage. In a mixing bowl, combine all the meat, spices, eggs and rice. Blend until mixed well. In a soup pot melt the lard and sauté the onions, then add the pork bones cooking them for 10 minutes to brown them. Remove from the stove and let cool slightly. Cover the bones with the leftover cabbage pieces and spines. Place a leaf on a cutting board with the bottom of the leaf toward you. Place a tablespoon of mixture onto the bottom third of the leaf then fold over the left hand side onto the middle. Roll up and tuck in the right end to finish off the roll. Make as many rolls as you can. Place the rolls into the pot creating a layer. Top the layer with the cabbage and sauerkraut mixture and place more rolls on top of that. Continue this process, filling the pot. Add the tomato juice and fill pot with water, covering the cabbage rolls. Add another tablespoon of salt to season the liquid. Bring to a boil then cook for two hours or until the cabbage is tender enough to cut with a fork. Serve hot with a crusty rye bread. Hungarian Kifli 6 cups sifted all-purpose flour I teaspoon salt I pound Crisco Z* pound butter 8 ounces cream cheese 3 egg yolks I pint sour cream I Zi teaspoons vanilla I Zi teaspoons grated lemon rind In a large mixing bowl, combine the flour and all the dry ingredients. Cut in the Crisco, butter and the cream cheese. In a separate bowl, mix the egg yolks, sour cream and vanilla. Add the wet mixture to the flour bowl and blend well making a smooth dough. Wrap the dough in plastic film and refrigerate overnight. Preheat oven to 375 degrees. Divide the dough into four parts, rolling out one at a time. Roll out paper-thin on a lightly floured cutting board. Using a pastry cutter, make three-inch squares. Put the filling of your choice into the bottom third of each square. Roll up the square and place on a baking sheet leaving space between each kifli. Dust with superfine sugar and bake for 15 minutes or until they are golden brown on the bottom. Let cool then serve to your guests. Hungarian Nut Roll 5 cups all-purpose flour 3 tablespoons sugar I Zi teaspoons salt Va cup butter I Zi yeast cakes or dry equivalent % cup lukewarm (95-degree) water I teaspoon sugar 3 beaten egg yolks I Zi cups sour cream fbe Hw.)&?ri3D Kftchep In a mixing bowl measure the flour and sift with three tablespoons sugar and the salt. Cut in the butter as for piecrust. Dissolve the yeast in the water with one teaspoon sugar and let stand until foamy. Mix the egg yolks and sour cream, then add the yeast mixture. Make a well in the dry ingredients and pour in the liquid mixture. Knead until a smooth and elastic dough forms. Place in a bowl, grease the top, then cover with plastic film and refrigerate overnight. Remove the dough from the refrigerator two hours before rolling. Preheat oven to 325 degrees. On a lightly floured board roll out to a paper-thin rectangle, then spread the entire surface with nut filling (see recipe below). Roll up as you would a jellyroll pinching each end to seal. Place on a well-greased baking sheet or loaf pan. You can fit two to three rolls on a baking sheet. Cover with plastic film and let rise for I Zi hours. Brush with the slightly beaten egg yolks and prick the tops with a toothpick or salad fork. Bake at 325 degrees for 45 minutes until the crust is golden brown. Let cool then slice and serve. Nut Filling I pound ground walnuts Zi cup milk Zi cup sugar I tablespoon unsalted butter I teaspoon lemon juice In a small saucepan heat the milk, then add the walnuts and stir. Add the sugar, butter and lemon juice, stirring to blend all the ingredients. Cool the mixture to room temperature before spreading on the dough. Poppy Seed Filling Zi lb. poppy seeds V* cup sugar Zi cup milk I tablespoon unsalted butter I teaspoon lemon juice In a small saucepan heat the milk, add the poppy seeds and stir. Add the sugar, butter, and lemon juice and stir to blend well. Cool the mixture to room temperature before spreading on the dough. William Penn Life, April 2010 11
