William Penn Life, 2012 (47. évfolyam, 1-12. szám)
2012-12-01 / 12. szám
I Beigli 5 cups all-purpose flour 3 tablespoons sugar 1 Zi teaspoons salt [ Vi cup sweet butter 2 yeast cakes (or I ounce of dry active yeast) [ 'A cup warm water I teaspoon sugar 3 beaten egg yolks I /i cups sour cream I beaten egg (for wash) Measure flour, then sift with 3 tablespoons of sugar and salt. Cut in the butter as for pie crust. Dissolve yeast in ’ lukewarm water with I teaspoon sugar. Let stand until foamy. Mix together egg yolks and sour cream, then add yeast water. Pour the liquid mixture into the flour mixture and mix until a smooth dough forms. Place dough in a bowl, grease the top, cover bowl and refrigerate overnight. Remove the dough from refrigera. tion 2 hours before rolling out. On a floured surface, roll out the dough into a rectangle about '/s-inch thick. Spread the entire surface edge to edge with nut filling (see recipe below). Roll up as you would for a jelly roll. Pinch ends to seal. Place the roll, pinched ends down, on a well-greased sheet pan. Three rolls 1 should fit on a sheet pan. Cover with a clean towel and let rise for I % hours. Brush with the one egg mixed with a + little water to give your nut rolls shine and color. Bake at 325°F in a preheated oven for 45 minutes to I hour. Cool on a rack before slicing and serving to your guests. Beigli Nut Filling 2 pounds walnuts, finely chopped I I stick butter, melted I small can evaporated milk ! Zi cup sugar or honey I teaspoon vanilla extract In a mixing bowl, combine all the ingredients and blend until smooth. Make sure the mixture is room temperature; a cold mixture will not spread smoothly and will rip your dough. Use this filling with the beigli recipe above. Aunt Vi’s Kifli 3 cups flour, sifted Zi pound butter 8 ounces cream cheese 2 egg yolks Combine all the ingredients, blending well. Using a teaspoon, shape dough into about 60 individual portions and refrigerate overnight. Roll out each ball of dough on a surface covered with powdered sugared until very thin. Spread your favorite filling on top and roll up so the crease is on the bottom. (If you are using jelly, you must pinch the ends closed or the filling will run out when baked.) Bake in a preheated, 350°F oven for 10 minutes or until edges are golden brown. Cool, then serve to your guests. Mézeskalács Z2 pound honey Vi cup sugar 4 eggs, separated Z2 teaspoon ground cloves Zi teaspoon ground cinnamon 2 finger pinch ground cardamom 2 finger pinch ground coriander I teaspoon grated lemon peel I tablespoon dark rum I teaspoon baking powder Z2 pound rye flour I tablespoon butter % cup breadcrumbs 21 whole almonds, peeled Zi cup whole milk Preheat the oven to 350°F. Bring honey to lukewarm temperature and add Z2 cup of sugar and the egg yolks, mixing well. Remove from heat and add the spices, lemon peel and rum, mixing well. Sift baking powder together with the flour and beat into the honey mixture. Whip the egg whites and gently fold into the mixture. Grease a 13” x 9” baking sheet with the tablespoon of butter and sprinkle bread crumbs on the sheet. Spread the batter to a thickness of I inch and place almonds on top in a festive design. Bake for 25 minutes or until the kalács is firm and springs back when touched. Remove the kalács from the oven and brush with the Zi cup of milk and remaining sugar to give the bread shine. Cool and cut into squares. The Hungarian Kitchen is_a trademark of William S. Vasvary. Linzer Cookies I cup hazelnuts or almonds 2V* cups flour I teaspoon cinnamon Zi teaspoon ground cloves Zi teaspoon salt I cup unsalted butter Vi cup granulated sugar Zi teaspoon almond extract I cup seedless raspberry jam Confectioners’ sugar for dusting Preheat the oven to 250°F, roast nuts for 10 minutes, and set aside to cool. Grind the nuts in a food processor. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the extract, then blend in the nuts and flour until the dough is firm. Refrigerate for I hour. Turn the oven up to 350°F. Cut the dough in half and roll out on a lightly floured surface to a thickness of Zi inch. Using a 2-inch round cutter, begin punching out cookies from the dough making sure you have an even amount. To make the tops, take half the cookies and punch a /2-inch hole in the middle. Bake cookies for 15 minutes until they are lightly brown. Cool the cookie bottoms and tops separately. When the tops are cool, dust with the confectioner’s sugar. In a saucepan, heat the jam until it is smooth and spreadable. Spread jam on the bottom cookie and assemble with a dusted top. Chef Béla’s Cider I gallon fresh apple cider I quart cranberry juice Z2 cup brown sugar I teaspoon vanilla extract I tablespoon cinnamon Zi teaspoon nutmeg Z2 teaspoon crushed mint Zi cup citron fruit mix I finger pinch of cayenne pepper In a saucepan or crock-pot, 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 or orange or crabapple rings. Serve hot to your guests. William Penn Life 0 December 2012
