William Penn Life, 2011 (46. évfolyam, 1-12. szám)
2011-10-01 / 10. szám
T1i€ Rítch(§D« with Főszakdcs Bé Glorious Muffins FARADJON BE A MAGYAR KONYHÁBA! I love this time of the year because of all it has to offer. Is there any better place to enjoy autumn than New England? My next favorite place would be western Pennsylvania with all the fall produce it offers. Keeping that in mind, this month the subject is muffins. What better way to warm up the kitchen than with the aroma of freshly baked muffins you may enjoy for breakfast or anytime of the day. One small bit of housekeeping, then the trivia question, and we start into the kitchen. After many years and more than 60 trips to Pittsburgh, my time as a member of WPA's Official Family-first as a National Auditor and then as a member of the Board of Directors-has come to an end. I have no regrets and remember the good times, friendships made and memories I will cherish for the rest of my life that remind me of the proud Hungarian heritage we all share. There are times when opportunities come along and you take advantage of them. William Penn Association provided me with an opportunity 12 years ago. This column, The Hungarian Kitchen, is evidence of that. As life goes on, change takes place whether you like it or not. Most would dwell on what has gone out of their lives and be remorseful, but I choose to celebrate. I served at the pleasure of you-the faithful members-and sincerely thank you for that privilege. This month's trivia question: When did muffins gain popularity in the United States? Why not read the answer while you are having one with a cup of coffee! Muffins fall under the category of "quick breads" that rise by the action of chemical Haveners which create steam in the product. Because no yeast is used, you do not have to wait for any fermentation to give rise to the batter. Quick breads have minimal gluten development, making for a tender baked good. Mixing the batter is done in just a few minutes. The batter used may be either a "pour batter" that is liquid enough to be poured into a loaf pan or muffin tin, or a "drop batter" thick enough to be dropped or spooned into a baking vessel. The secret to baking is controlling the gluten development of the product you are making. Gluten comes from the flour used in any recipe. The more time gluten has to develop, the stiffer it makes the batter. Gluten needs moisture to develop. By alternating small amounts of the dry ingredients with liquid, you can control gluten to produce a very tender and tasty product. The secret to making a perfect, tender, moist, scrumptious muffin is not to over mix your batter. Once all the ingredients in your mixing bowl are wet, stop mixing and begin to portion the batter into loaf pans or a muffin tin. After that, bake, cool and enjoy. Procedure for the Muffin Method is very simple. In a mixing bowl, sift together all the dry ingredients. In another mixing bowl, combine all liquids including melted Photo © Bendicks/Dreamstime. fat, butter or oil. Add the liquids to the dry ingredients and mix just until all the flour is moistened. The batter will look lumpy. Be careful not to over mix. Pan and bake immediately. The dry and liquid mixtures may be prepared in advance, but once the mixtures are combined, the batter should be baked without delay or your baked goods will never rise to full volume. There is another method for making great muffins. The Creaming Method is a cake-mixing technique that is also applied to making muffins and loaves. This method is a little more time consuming, but it does produce a splendid muffin with no danger of over mixing. Procedure for the Creaming Method is also uncomplicated. Combine the fat, sugar, salt and spices in the bowl of a mixer fitted with the paddle or flat beater attachment. Cream these ingredients to form a mixture that is light and fluffy. Add the eggs one at a time mixing well after each addition. In another bowl, sift together all the dry ingredients. In a third mixing bowl stir together the liquids until well combined. To finish the recipe do the following: with the mixer on low speed, add one-fourth of the dry mixture mixing until blended in. Add one-third of the liquid mixing until just blended in. Repeat until all ingredients are used up. Scrape down the sides of the mixer bowl occasionally for even mixing. Pan up following the recipe instructions and bake immediately. I have chosen some great recipes this month, so have fun. Go apple picking, visit a farm stand for a pumpkin or squash and impress your family with your newly acquired muffin talents. Have a great month! (Jó The Hungarian Kitchen is a trademark of William S. Vasvary. 8 0 October 2011 0 William Penn Life
