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

2013-12-01 / 12. szám

Treasured Recipes

Lake Balaton Fish Soup

5 pounds boned white fish, cut into 2-inch pieces (carp is traditional, but you can substitute striped bass or pike)

2 cups celery, diced

3A cup green & red peppers, diced Zi cup red onion, diced I cup carrots, grated Zi Hungarian banana pepper, minced 'A cup bacon fat I tablespoon Hungarian sweet paprika

I teaspoon kosher salt 12 cups spring water

3 tablespoons red wine vinegar 3 bay leaves

12 teaspoons marjoram I Zi cups sour cream Salt & black pepper to taste

In a small soup pot, sauté all the vegetables in the bacon fat until they are soft. Stir in the sweet paprika and the kosher salt. Put all the cut fish pieces over the vegetables and sprinkle with salt and pepper. Add the water, vinegar, bay leaves and marjoram. Make sure the liquid just covers the top of the fish. Bring liquid to a boil, then reduce to a simmer. Shake the soup pot but do not stir the soup with a spoon. Simmer for 20 minutes or until the fish flakes apart. Strain the fish from the broth and place into a serving vessel. Pour the broth over the fish, saving Zi cup. In a sauce bowl or gravy boat, mix the Zi cup of saved broth with the sour cream. Serve this alongside the soup. Recipe serves 10.

Hungarian Fried Fish

I Zi pounds fish fillets

1 small can evaporated milk

2 large eggs, beaten

I Zi cups instant potato flakes Zi cup all-purpose flour Zi tablespoon Hungarian paprika Zi teaspoon kosher salt Zi teaspoon white pepper

1 teaspoon granulated garlic

2 cups canola oil Lemon wedges for garnish Tartar sauce

In a shallow bowl, combine the flour and spices, blending well. In a mixing bowl, combine the eggs and evaporated milk. In a third dish, pour the potato flakes. Dredge each piece of fish in the flour, then in the egg wash, and finally in the potato flakes. Heat the canola oil in a black iron skillet. Fry the fish a few minutes on each side until golden brown. Garnish with parsley and serve with lemon wedges and tartar sauce. Serve your guests.

Szaloncukor

(This recipe courtesy of the Cleveland Hungarian Heritage Museum)

IZi cups sugar 6 tablespoons milk 6 tablespoons water (or coffee or orange juice)

IZi tablespoons unsalted butter Flavorings or essences (raspberry, lemon, rum, vanilla, etc.)

Optional

Melted chocolate to cover candy pieces (For best results, use the kind especially made for candy-making)

Combine the sugar, milk, and water in ceramic pot over the stove burner. Bring to a boil over medium high heat, stirring slowly. When it begins to boil, reduce the heat to low and let it simmer without stirring for 3 minutes. Pour into a heat-proof glass dish. (Don’t scrape the pot—it will cause the sugar to crystallize!) Add the unsalted butter, and the desired flavoring(s). Stir with a wooden spoon until mixture turns white and stiff. Pour the stiffened mixture onto a damp cotton napkin or kitchen towel and form into a rectangle about 3 inches thick. Let it stiffen a bit more, but before it becomes completely hard, cut into small squares or rectangles with a wet knife. (Rectangles are easier to wrap.)

Traditionally, this was the only way szaloncukor was made. Covering the candy with chocolate has become popular only in the last 20 to 30 years. The plain or chocolate-covered pieces are wrapped first in rectangular pieces of white tissue paper—with frilled ends—and then colored foil is wrapped around the center of each piece, leaving the frilled ends exposes. Recipe yields about 30 to 35 pieces.

(A note on flavorings: In place of the water, you can use coffee or orange juice. For the chocolate version, add a level tablesoon of cocoa powder and a half teaspoon of vanilla along with the butter.)

Mother Vozar’s Hungarian Stuffing

I (For an 18- to 20-pound turkey)

16 eggs

8 chicken livers, cut into small

pieces

10 slices stuffing bread, toasted, buttered & cut into cubes Zi pint fresh mushrooms, sliced I large onion, chopped I rib celery & top, diced 3 tablespoons fresh parsley, chopped % pound butter or oleo I can cream of mushroom soup Z* teaspoon paprika Zi teaspoon salt Zi teaspoon black pepper 80 soda crackers, crushed I % cups water

In a large pot, put the bread, parsley, eggs, salt, pepper and paprika; mix, but do not beat. In a sauce pan, sauté onions in butter, then add celery and mushrooms. Cover over low heat for 5 to 10 minutes. Set aside to cool. In another bowl, add the water to the crushed cracker and blend with a pastry blender. Add the mushroom soup and mix. Add the egg and bread mixture and blend with pastry blender. Add the livers and the cooled onion and mushroom mixture. Mix stuffing well, then stuff into the breast cavity of an 18- to 20-pound turkey. Cook turkey at 450°F for 3Zi hours or until done.

Photo of szaloncukor © Can Stock Photo Inc./jakatics

William Penn Life 0 December 2013 0 11