William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-06-01 / 6. szám
Reader requested recipes FÁRADJON BE A MAGYAR KONYHÁBA! Greetings from the Granite State, where the weather is getting warmer and warmer as the days are getting longer. My garden is coming along rather well, and I hope for a bumper crop of food in August. I have received many letters and requests over the winter asking for certain recipes from articles written some time ago. Chef Vilmos and I always want to oblige our readers, so this month, we have answered the call and are republishing many of the requested recipes. It is always a pleasure to hear from our readers, especially when they share their favorite recipes and tell of their childhood experiences with Hungarian food. A number of readers tell me they want to learn more food information and cooking techniques focusing on a healthier lifestyle, including no-salt menus, vegan cookery, organic items and similar topics. The Hungarian Kitchen will share more info on these in the months following the conclusion of our Hungarian Culinary Tour next month. In the meantime, please enjoy your requested recipes and the summer. Don't forget to stay active in your branch and support all the summer activities of William Penn Association! Jó Hungarian Goulash 3 pounds stewing beef 3 tablespoons Hungarian paprika I teaspoon black pepper 3 tablespoons canola oil 1 cup sour cream 3 cloves garlic, smashed 2 pounds white onions, peeled & sliced I stick butter 28-ounce can whole tomatoes I cup water Salt and pepper to taste Cut the beef into cubes then place in a bowl with the paprika, pepper, oil and garlic. Stir everything and cover bowl with plastic wrap. Refrigerate overnight. The next morning, stir contents. In a deep sauce pan, melt 'A stick of butter then sauté the onions until golden brown. Remove onions from pan and set aside in another bowl. Melt the other Vi stick of butter and fry the meat until the cubes are seared. Add the tomatoes with the juice, water and cooked onions. Simmer in the pan covered for about 2Vi hours, making sure the pot does not boil dry. When meat is tender, the goulash is ready. Take some of the juice from the pan and mix it with the sour cream then pour that mixture back into the goulash pan. Stir well and serve to your guests with a crusty rye bread. Linzer Cookies I cup hazelnuts or almonds VA cups flour I teaspoon cinnamon % teaspoon ground cloves % teaspoon salt I cup unsalted butter V* cup granulated sugar Vi teaspoon almond extract I cup seedless raspberry jam Confectioner’s sugar for dusting Roast nuts in 250°F oven for 10 minutes. When nuts cool, grind in a food processor. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the extract then blend in nuts and flour until dough is firm. Refrigerate one hour. Turn oven up to 350°F. Cut dough in half and roll out on a lightly floured surface to A-inch thickness. Using a 2-inch round cutter, punch out cookies from the dough making sure you have an even amount. Take half the cookies and punch a A-inch hole in the middle to make tops. Bake cookies for 15 minutes until lightly brown. Cool the bottoms and tops separately. When tops cool, dust with confectioner’s sugar. In a saucepan, heat jam until it is smooth and spreadable. Spread jam on bottom cookies and assemble with dusted tops. Arrange on a tray and serve. 2013 0 William Penn Life The Hungarian Kitchen is a trademark of William S. Vasvary.
