William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-06-01 / 6. szám
MM? Peach Cobbler 1 í Apple Brownies I stick butter I cup sugar I whole egg I cup all-purpose flour I/2 teaspoon baking powder I/2 teaspoon salt ki teaspoon cinnamon I cup peeled, chopped apple Preheat oven to 350°F. Cream the butter, sugar and egg. Add the flour, baking powder, salt and cinnamon. Blend well then add the chopped apple. Pour into a greased 8x8-inch baking pan. Bake at 350°F for 55 minutes. Cool to room temperature then serve your guests. Watermelon & Watercress Salad FOR THE DRESSING I A tablespoons shallots, minced 1 teaspoon Dijon mustard 'A teaspoon honey 2 tablespoons apple cider vinegar I tablespoon orange juice I tablespoon lime juice % cup extra virgin olive oil I'A cup vegetable oil Salt & pepper to taste FOR THE SALAD 1 'A tablespoons sesame seeds 'A teaspoon roasted sesame oil 2 cups watermelon, seeded cut into I -inch chunks 3 cups watercress, washed & dried 'A cup flat leaf parsley Zi cup green onions sliced 'A cup fresh chervil tops OR oregano Combine the shallots, mustard, honey, vinegar and juices in a blender and blend until smooth. Add oils slowly to make an emulsion. Adjust the seasoning and reserve. Toast the sesame seeds in sesame oil until lightly toasted and let cool. Combine half the seeds with the watercress, parsley, green onions and chervil (or oregano) and toss with half of the dressing. Divide the greens among cold plates and top with watermelon then sprinkle with remaining sesame seeds. FOR THE PASTRY I 'A cups all-purpose flour % teaspoon kosher salt 1A teaspoon granulated sugar A cup unsalted butter A cup cold water FOR THE FILLING 4 cups peaches, firm, ripe, peeled cut into /2-inch slices. 'A cup granulated sugar 1 tablespoon all-purpose flour 'A teaspoon salt 'A teaspoon nutmeg, freshly grated 2 tablespoons unsalted butter Granulated sugar for garnish Combine the flour, salt and sugar then cut in the butter until it resembles coarse meal. Add the cold water and knead the dough about 15 times. Shape into a flat disc, wrap in plastic film and let rest for one hour. Preheat the oven to 425°F. Roll out half the dough to '/s-inch thickness. Line a I-quart, 2-inch deep baking dish. Trim the edges of the pastry so you have a half inch hanging over the rim. Reserve the trimmings. Mix the sugar, flour, salt and nutmeg then toss with the peaches. Fill the pastry-lined dish with this mixture and dot one tablespoon of butter over all the peaches. Roll out the second half of dough to '/s-inch thickness. It should be large enough to cover the top of the cobbler. Moisten the rim of the dough in the baking dish with water and lay the top dough over. Gently press the edges together to seal then fold the edge over the inside rim. Cut three I-inch slits in the top crust to let steam escape then brush a little water on the top crust and sprinkle with granulated sugar. Bake 20 minutes then reduce heat to 375°F and bake 30 minutes longer until the crust is golden brown and filling is bubbly. Cool on a rack until warm then serve with whipped cream or ice cream. Aunt Vi’s Kifli 3 cups flour, sifted A pound butter 8 ounces cream cheese 2 egg yolks Powdered sugar In a mixing bowl, combine the flour, butter, cream cheese and egg yolks, blending well. Using a teaspoon, shape dough into 60 individual portions and refrigerate overnight. The next day, roll out each portion on surface covered with powdered sugar until dough is very thin. Spread with your favorite filling and roll up with the crease 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. Roquefort Grapes 10 ounces almonds, walnuts or pecans 8 ounces cream cheese 2 ounces Roquefort cheese 3 tablespoons heavy cream I pound seedless grapes, red or white Preheat oven to 275°F. Spread the nuts on a baking sheet and bake until toasted, about 10 to 15 minutes. Chop nuts into very small pieces and put them on a dry baking pan. In a mixing bowl, combine the softened cheeses and the heavy cream. Beat until very smooth. Drop the dry grapes into the mixture and coat each completely. Place a few grapes on the pan containing the nuts and shake to cover each grape. Place coated grapes on a tray lined with wax paper and lightly freeze or chill for one hour before serving to your guests.
