William Penn Life, 2011 (46. évfolyam, 1-12. szám)
2011-05-01 / 5. szám
FÁRADJON BE A MAGYAR KONYHÁBA! If April showers bring May flowers, what do Mayflowers bring? They bring Pilgrims! So much for springtime humor, now it is time to get serious. We do have the 37th General Convention this September. Just a friendly reminder to get out and vote at your Delegate District election meeting so you get your branch represented. WPA needs a few good people as delegates to strengthen the Association for years to come. Get out and vote! The next big event for Hungarians in New Jersey is the Annual Hungarian Festival in New Brunswick. This year the date is June 4,2011. Come one, come all to this fabulous festival of Magyar food, music and fellowship. It is a one-day event you should enjoy at least once in your life. While you are there, do not forget to stop at the William Penn booth and say hi to the fine folks meeting and greeting all those attending the gala event. Finally, yet importantly, put on your calendar July 15 & 16 for the 28th Annual WPA Golf Tournament and Scholarship Days. This year we return to Quicksilver Golf Club in Midway, Pa. Chef Vilmos and I agree this is our favorite course in western Pennsylvania. All proceeds raised during the weekend benefit the William Penn Fraternal Association Scholarship Foundation. The Hungarian Kitchen is now part of the Kansas City Barbecue Society as I, Chef Béla, have taken the class and am a "Certified Barbecue Judge." The KCBS judges barbecue throughout the United States in four categories: poultry, pork ribs, pork shoulder and beef brisket. I look forward to tasting much barbecue during the summer months and sharing all I learn. Just one more thing and housekeeping is over for this month. The Hungarian Kitchen will use more pictures and graphics to show how easy it is to create Magyar dishes. A picture of food is worth more than a thousand words of print. The food pictured this month was prepared in a New Hampshire State Board of Health certified facility, a.k.a. the Hospitality Building at Southern New Hampshire University (SNHU). In future columns, I will use more kitchen equipment found in any kitchen to demonstrate how your food can be elevated from "just okay" to "sensational gourmet." Monthly Trivia: Where did Liptauer cheese get its name? The spreadable answer awaits on a toasted baguette on the recipes page. This spring, I had the pleasure of participating in a major event at SNHU. Known as the Passport Dinner, it features appetizers, entrees and desserts from countries worldwide. This year, the menu included food from England, Ireland, Spain, Russia, Brazil, India, Turkey and Hungary. I decided to make Pork Gulyás, Tarhonya, Hungarian Dill Pickles and Smoked Bacon Baguettes with The Passport Dinné An excellent way to Introduce the joys of Hungarian cuisine to the uninitiated Practical Pointer When a recipe calls for oil or fat, use something that is pure instead of bacon fat. Bacon contains triglycerides, nitrates and other flavors that do not belong in your recipe. Pure oils--such as canola, light olive or vegetable-are better alternatives and will let the flavor of your main ingredients stand out. 10 0 May 2011 0 William Penn Life
