William Penn Life, 2011 (46. évfolyam, 1-12. szám)

2011-04-01 / 4. szám

fhe jimpfim Kitcheß«

Krumpli Pogácsa

(Potato Biscuits)

1 teaspoon salt

2 cups sifted flour

1 cup cold butter

2 tablespoons sour cream

I cup cold mashed potatoes 4 egg yolks

In a mixing bowl, sift the salt and flour together, then cut in the butter until well mixed. Add the sour cream, potatoes and three egg yolks. Knead until blended thoroughly. On a lightly floured surface, roll out until thin. Fold over three times and chill. Repeat this process three times. When rolling out the last time, keep the thickness of the dough at /2-inch. Cut out your biscuits and wash the tops with the last yolk. Preheat the oven to 400°F. Bake for 12 minutes until the tops are golden brown. Serve the biscuits while warm to your guests.

Ischli Fánk

(Ischl Donuts)

Va cup unsalted butter Zi teaspoon grated lemon rind Va cup confectioner’s sugar I whole egg

Zi cup ground hazelnuts IZi cups all-purpose flour Za teaspoon cinnamon Za teaspoon cocoa powder Apricot or raspberry jam

Cream the butter and sugar until light and well mixed. Add the egg and lemon rind and continue beating until fluffy. Blend in the ground nuts. Sift together the flour, cinnamon and cocoa then add to the wet mixture in four equal amounts, mixing well after each addition. Put the dough in the refrigerator for 20 minutes to chill and take shape.

On a lightly floured surface, roll out dough to a thickness of a Za inch. Using a I /2-inch round biscuit or cookie cutter, make as many rounds as you can, ending with an equal amount. Preheat your oven to 350°F. Bake the cookies for 15 minutes or until lightly golden brown on the bottom. Let cookies cool to room temperature before filling.

Spread the jam on the bottom side of a cookie, then sandwich together with another cookie, bottom side in. Top the cookie sandwiches with icing if you choose.

Káposzta Tészta

(Cabbage & Noodles)

I pound wide egg noodles Zi pound bacon, diced small I large onion, peeled & minced fine I tablespoon minced garlic

1 medium head green cabbage, cored

& diced small

Salt & white pepper to taste

In a saucepot, boil water and cook the noodles. In a skillet, sauté the bacon and onions until transparent. Add the garlic and cabbage to the skillet. Add Za cup of water to create steam in the skillet. Cover the skillet, then cook on low heat until the cabbage is soft. Add the noodles and season with salt and pepper. Serve hot to your guests with a crusty rye bread.

Delmonico Potatoes

3 cups heavy cream 8 ounces white cheddar cheese Zi teaspoon salt Za teaspoon white pepper Zi teaspoon ground mustard

2 pounds Yukon Gold potatoes Zi cup bread crumbs

Za stick butter Zi cup Wondra flour

Using the butter and flour, make a roux. Add the salt, white pepper and mustard to the roux. Heat up the heavy cream and thicken with roux. Slice and cook the potatoes to a firm, not soft, stage. Butter a casserole dish and place a layer of potatoes on the bottom. Sprinkle with a portion of the cheddar, then layer with potatoes. Continue this process until the top layer is potatoes. Pour the sauce over the entire dish, then top with remaining cheddar. Preheat the oven to 350°F. Bake the potatoes for 30 minutes or until the top is a golden brown. Remove from oven, let stand five minutes, then serve your guests. Serves eight.

TRIVIA ANSWER: 9th century Hungarian shepherds or herdsmen were the first to prepare this traditional Magyar dish.

The term “gulyás” translates to “herdsman”. As soup was an important staple of most diets, gulyás was the upscale version provided by Magyars on the Great Plains.

Zöld Bableves

(Green Bean Soup)

2 pounds green beans cut into /2-inch pieces

1 tablespoon white vinegar

2 tablespoons sour cream

1 tablespoon salt

2 quarts water

2 tablespoons lard

2 tablespoons flour

1 small onion

Zi teaspoon paprika Zi teaspoon chopped parsley

In a saucepan, cook the beans in the two quarts of water with salt until they are tender. In a small skillet, melt the lard and cook the onions. Stir in the flour and cook until slightly brown. Add Zi cup of cold water and stir in the paprika. Add this mixture to the beans. Stir in the vinegar and the sour cream and simmer for five minutes. Serve hot to your guests.

Blueberry Cream Cheese Pie

8 once package cream cheese, softened Za cup granulated sugar Za cup sour cream Zi teaspoon vanilla extract 9-inch pie shell, baked & cooled

3 cups fresh blueberries Zi cup water

Zi cup granulated sugar

2 tablespoons cornstarch I tablespoon lemon juice

3 tablespoons confectioners’ sugar

Blend the cream cheese, Za cup sugar, sour cream and vanilla until smooth. Spread evenly into the cooled pie shell. Chill until firm.

In a small saucepan, mash one cup of blueberries. Add water and bring to a boil. Strain and add enough water to blueberry juice to make one cup.

In a bowl, combine the remaining sugar and cornstarch. Stir in the blueberry liquid, then return to the saucepan and cook, stirring constantly until the mixture thickens and bubbles. Remove from the heat, stir in the lemon juice and cool.

Place the remaining blueberries over the cream cheese in the shell. Spoon the glaze evenly over the berries. Chill for three hours. Sprinkle confectioners’ sugar on each slice and garnish with a dollop of fresh whipped cream. Serve to your guests.

William Penn Life 0 April 2011 0 11

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