William Penn Life, 2013 (48. évfolyam, 1-12. szám)

2013-06-01 / 6. szám

Hungarian Hot Pepper Noodles

3 small banana peppers, finely minced

1 Zi tablespoons hot Hungarian paprika

2 cups all-purpose flour 2 whole eggs

2 egg yolks

2 tablespoons olive oil Zi teaspoon salt

Zi teaspoon garlic powder

3 to 4 tablespoons cold water

In a large bowl, stir together the flour, salt, paprika and garlic powder. Make a well in the center of the flour mixture.

In another bowl, combine the peppers, whole eggs, egg yolks, olive oil and water. Add the egg mixture to the flour mixture, stirring to combine. (The dough will be sticky at this point, but will become smooth as you knead it.)

Sprinkle a clean surface with a little flour. Place dough onto floured surface. Knead dough for eight to 10 minutes.

To knead dough, fold the dough and then push it with the heel of your hand. Turn the dough and repeat folding and pushing until the dough reaches a smooth and elastic consistency. Cover and let rest for 10 minutes.

Divide the dough into four equal portions. On a lightly floured surface, roll each portion into a 12x9-inch rectangle (or pass it through a pasta machine until '/i6-inch thick). Dust both sides of the dough portions with additional flour. Let the dough stand, uncovered, about 20 minutes.

Loosely roll the dough into a spiral. Cut the spiral crosswise into %-inch wide strips. Unroll the strips to separate. Cut the strips to preferred length, if desired. At this point, you can cook the noodles immediately or dry and store them.

If cooking immediately, fill a large pot with three quarts water. Bring the water to a boil and, if desired, add one teaspoon salt. Add noodles a few at a time so the water does not stop boiling. (This

also prevents the noodles from sticking together). Reduce the heat slightly and boil, uncovered, stirring occasionally, for I Zi to 2 minutes or until the pasta is al dente (flexible but still slightly firm at the center). Drain the noodles in a colander, giving them a good shake to remove all the water.

If storing in the refrigerator, spread uncooked noodles on a wire cooling rack and let noodles dry for two hours. Place in an airtight container and chill for up to three days.

If storing in the freezer, let uncooked noodles dry for at least one hour then place them in a freezer bag or freezer container. Freeze for up to eight months.

Use in your favorite pasta dishes to give them a jolt of Hungarian flavor!

Breakfast Kalács

3 cups all-purpose flour V* teaspoon salt

I tablespoon sugar

4 egg yolks

I egg, beaten with 2 tablespoons water (for wash)

I Zi sticks margarine % cup whole milk I small package dry yeast (Zi ounce) Lekvár, apricots or walnuts (for filling)

Dissolve the yeast in the lukewarm milk. Mix all other ingredients by hand very well until the bowl and hands have nothing sticking to them. Place dough in refrigerator for two hours to rise slightly. Put dough on a floured surface and cut into three equal pieces. Roll out each piece and fill with lekvár, apricots or walnuts then roll back up like a jelly roll. Brush the top with the egg wash and put on a greased baking pan. Bake in oven preheated to 325°F for 50 minutes or until kalács is golden brown. Cool to room temperature, slice and serve your guests.

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Vermont Apple-Cheddar Soup

Zi pound butter

2 pounds sharp Vermont cheddar, shredded Zi cup olive oil

2 teaspoons dry mustard powder 6 leeks, cleaned & sliced I tablespoon Worcestershire 10 stalks celery, diced small

1 tablespoon ground thyme

5 carrots, peeled & diced small

2 tablespoons horseradish Zi^h cup flour

Z*-Zi cup maple syrup

3 quarts vegetable stock Large pinch cayenne pepper 2 quarts apple cider

Salt & pepper to taste 1.5 quarts heavy cream

6 large Pippin, Granny Smith or other

apples

Melt half the butter with the oil over medium heat. Add the vegetables and sauté until starting to become tender, about eight minutes. Add flour and cook, stirring until well combined. Keep stirring until the roux starts to cook. Add the stock a cup or so at a time, stirring after each addition. Add the apple cider and bring to a boil. Reduce to a simmer and cook for 45 to 60 minutes.

Puree the soup. Whisk in the cream, the shredded cheese and seasonings.

Stir until all is well mixed and cheese is dissolved. Check seasoning.

Peel and core the apples. Small dice the apples. In a large sauté pan, melt the remaining butter. Sauté the diced apples until they start to caramelize (toss in a little sugar if necessary, to help caramelization). Stir the caramelized apples into the soup just before serving.

William Penn Life 0 June