William Penn Life, 2014 (49. évfolyam, 1-12. szám)
2014-12-01 / 12. szám
a teaspoonful of mixture on a slice of bread and heat in oven until the cheese is slightly melted and the top has a golden color.. Hungarian Pizza (This recipe makes 4 pizzas) FOR THE DOUGH I tablespoon yeast 1 tablespoon sugar 2 tablespoons granulated garlic 2 tablespoons dried oregano I tablespoon paprika 1 tablespoon salt 4Zi pounds bread flour 44 ounces water In a mixing bowl, combine all the dry ingredients, then blend using a dough hook. Add the water and mix for 10 minutes to create a smooth dough. FOR THE SAUCE 4 tablespoons olive oil 2 tablespoons garlic, minced 28 ounce can crushed tomatoes 28 ounce can diced tomatoes 2 tablespoons sugar Zi cup cream sherry % cup water 2 teaspoons paprika 1 tablespoon fresh basil, chopped 2 tablespoons fresh parsley, chopped Salt & white pepper to taste Pour the oil into a saucepan, add the garlic and sauté until garlic is golden brown. Keep stirring and don’t let garlic burn. Add the water, all the tomato products and simmer for five minutes. Add the sugar and sherry and simmer for 45 minutes on low heat. Stir often so sauce does not stick to the pan. Add the paprika, basil and parsley, then add salt and white pepper. Taste and make any flavor corrections. Let sauce cool before using on pizza. FOR THE TOPPINGS Zi cup onion, sliced thin Zi cup ground pork, cooked & seasoned Zi cup cheese, shredded Caramelize the onions in a sauté pan on low heat until they turn golden brown. Let cool before topping the pizza. Cook the ground pork and season to your liking with salt and pepper. For the cheese, you can use Mozzarella, Fontina, Gouda or Edam. When Chef Vilmos and I made this pizza, we seasoned the pork with salt, pepper and granulated garlic. For the cheese, we selected Fontina, which has a distinct flavor and is creamy and easy to shred. To make one pizza, place 'A of your dough on a pizza stone or greased baking sheet. Stretch out your dough and shape into a round, flat disc at least 12 inches wide and V* inch thick. Spread your sauce over the entire dough, leaving a I-inch border around the edge of the dough. Spread pork over the sauce evenly, then do the same with the onions. Top with cheese and bake in an oven preheated to 450°F for 10 minutes or until top of pizza is golden. Remove from the oven, then slice and serve. Party Vegetables 12 ounces French cut green beans 12 ounces lima beans 12 ounces green peas I red onion, sliced thin I cup mushrooms, sliced thin Vi cup red pepper, sliced thin I cup whipped cream I cup cheddar cheese, shredded Cook the vegetables separately according to package directions. Layer each vegetable in the order given above in a casserole dish. Top with the whipped cream and cheddar cheese. Bake at 350°F until cheese is melted. Serve hot to your guests. Shortbread Cookies 8 ounces butter, softened 16 ounces confectioner’s sugar 8 ounces cornstarch 16 ounces flour Preheat oven to 350°F. In a bowl, mix the butter and sugar until creamy and light, then add the cornstarch, mixing until smooth. Gradually add the flour until the dough starts to hold its shape and is easy to roll out to %-inch thickness. Cut into any shapes you desire and place on a cookie sheet lined with parchment paper. Bake for 25 minutes until cookies are golden brown around the edges. Cool on a rack, then decorate with icing (see recipe below) or enjoy as is. FOR THE ICING 12 ounces confectioner’s sugar I tablespoon milk I tablespoon light corn syrup Zi teaspoon almond extract Food colorings of your choice Combine the sugar and milk, then mix until smooth. If mixture is thin, add more powdered sugar to thicken. Beat in the corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, adjust by adding more corn syrup a teaspoon at a time. Divide the icing into separate bowls and tint using different food colorings. Dip the cookies in the icing or paint them with a brush to obtain the desired effect. Garnish cookies with colored sugars for more flavor and a 3D finish. Spongecake with Fruited Whipped Cream 6 eggs, separated I tablespoon lemon juice I cup sugar I cup flour I cup rum Zi cup heavy cream Zi cup fruit jam VÍ cup candied fruit, chopped V4 cup almonds, blanched & crushed Beat the egg whites until stiff but not dry, then beat in about half of the sugar. In a separate bowl, beat egg yolks and lemon juice until thick and pale in color. Gradually fold in the egg white mixture. Mix the flour with the remaining sugar and fold gradually into the egg mixture. Scrape down the sides of the bowl occasionally. Pour mixture into an ungreased ring mold or tube pan. Bake in a preheated 375°F oven about 35 minutes or until a light touch leaves no depression. Turn out on a cake platter. Allow to cool, then pour the rum over the cake. Whip the cream, then fold in the fruit. Pile fruited whipped cream into the center of the cake. Spread fruit jam thinly over the cake and sprinkle with almonds. Chill in refrigerator until ready to serve. Walnut Kisses 4 egg whites, beaten stiff I Zi cups sugar I tablespoon lemon juice I Zi cups walnuts, chopped Zi cup granulated sugar In the top of a double boiler, combine the egg whites, sugar and lemon juice and beat constantly over hot water for 10 minutes. Add the nuts. Drop by spoonful onto a greased baking sheet. Bake in a preheated 325°F oven until lightly browned. Remove kisses from baking sheet while still warm and place on a dish to serve your guests.
