William Penn Life, 2014 (49. évfolyam, 1-12. szám)
2014-12-01 / 12. szám
kJ* Holiday requests FARADJON BE A MAGYAR KONYHÁBA! Chef Vilmos and I wish you all the best this holiday season. Don't forget to support your branch activities and help those in need. Just a brief column this month so we can share a few more recipes. The recipes for this month were requested by members, so here they are for all of you to enjoy. To Chair of the Board Barbara House: try the Hungarian Pizza recipe and critique it for me. My workload at the college is ever-increasing, but I always find time to work on recipes for The Hungarian Kitchen. Next year, Chef Vilmos and I are planning to share a variety of recipes and add new features to the column. My goal is to add more "how to" pictures to make your Magyar cooking experience more beneficial. The end result will be a change, but change is a good thing, when it happens for the right reasons. Merry Christmas and Happy New Year. God bless us all with His grace. (Jó 'f-öszoL&ßzia Buttermilk Pound Cake 1 cup butter 2 cups sugar 3 eggs 2 teaspoons vanilla extract 2 teaspoons lemon extract I/2 teaspoon almond extract Zi teaspoon baking soda 3 cups flour I teaspoon baking powder I cup buttermilk In a bowl, combine the flour, baking soda and baking powder and set aside. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Continue beating, adding the buttermilk and flour mixture alternately a little at a time. Add the flavoring and continue beating. You will have a thick mixture. Grease two loaf pans with butter and granulated sugar. Bake at 350°F in a preheated oven 60 minutes until done. The top should be golden brown. Sprinkle the top with powdered sugar and serve. Coffee Cake 1 package dry yeast 2 tablespoons lukewarm water Za cup sugar Za cup butter Zi teaspoon salt Va cup lukewarm milk 6 egg yolks 2 cups flour Zi cup walnuts, chopped Zi cup brown sugar I teaspoon vanilla extract Soak yeast in the water for 15 minutes, then stir in the white sugar, butter, salt, milk and egg yolks. Add half the flour and beat vigorously until smooth. Cover mixture and leave in a warm place for 30 minutes. Meanwhile, combine the nuts, brown sugar and vanilla. Stir the remaining flour into the batter, making a soft, spongy dough that can be dropped from a spoon. Stir until it becomes elastic and blisters. Spoon half the dough into a well-greased ring mold. Sprinkle with half the nut mixture. Add the rest of the dough and top with the nut mixture. Cover with a towel and leave in a warm place until dough doubles in bulk. Bake in a preheated 350°F oven for 45 minutes or until golden brown. Hungarian Mushroom Appetizer 36 'A-inch pieces French bread 2 tablespoons olive oil Za cup shallots, minced 6 cups mushrooms, chopped 3 cloves garlic, minced Za cup heavy cream I teaspoon fresh rosemary, minced Zi teaspoon lemon peel, minced Zi cup Parmesan cheese, grated I cup Fontina cheese, shredded Salt & pepper to taste Preheat the oven to 375°F. Arrange bread slices on a baking sheet and toast in the oven until slightly golden around the edges. Heat oil in a large skillet, then sauté the mushrooms and shallots until they begin to brown. Stir in the garlic and remove from the heat. Stir in the cream, rosemary and lemon peel. Season with salt and pepper, then taste and make any corrections to flavor. Let cool for 10 minutes, then stir in the cheeses and chill mixture for 30 minutes. To serve, place The Hungarian Kitrhen n trndemnrt■ rff fAHUinm c T/zie
