William Penn Life, 2014 (49. évfolyam, 1-12. szám)

2014-03-01 / 3. szám

Treasured Recipes with Chef Vilmos

A few party favorites

Last month, I had the pleasure of doing two of my very favorite activities at the same time—entertaining guests and watching the Olympics. Call me an idealist, but I love the Olympics and the spirit and hope upon which they were founded. The idea of peaceful competition between people of different nations, different cultures and different religious beliefs, in which those differences take a back seat to everyone's shared love of sport, makes me think there just might be hope for our species after all.

To me, experiencing that sense of community and cheering our nation's athletes is something best done gathered with family and friends. And what's such a gathering without food?

You know me: I like to add a little taste of Hungary to

any occasion. So, it should come as no surprise that many of the appetizers and snacks I made for my Olympic party should have a touch of garlic and/or paprika. For such gatherings, I prefer not to make any main dishes. I prefer small bites built for grazing. That doesn't mean what I serve has to be simple, but I don't want to spend all of my time in the kitchen and away from the curling finals.

Below are recipes for some of my favorite sportsthemed party treats. As always, they come from WPA's fantastic cookbook, A Taste of Hungarian Heaven. If you don't already have this book, you can get your own copy (and several more to give as gifts to anyone who enjoys good food) for a donation of $20 per book to our Scholarship Foundation.

Hungarian Bacon Pepper Snacks

2 tablespoons olive oil 'A red pepper, diced small 'A yellow pepper, diced small One 16-ounce package fresh spinach, stemmed

'A tablespoon minced garlic 'A cup chopped bacon

2 tablespoons heavy cream

'A cup grated Parmesan cheese 24 slices French bread, cut I-inch thick Salt & pepper to taste

In a skillet, heat the oil and brown the bacon, then add the peppers and cook until tender. Add the spinach and cook until it wilts. Remove mix from heat and let cool. Stir in the cheese and chill for 30 minutes. Spread slices of bread on a baking sheet and bake at 350°F for 10 minutes or until golden brown. Spread the mix on the bread slices and heat for

3 minutes in the oven until cheese melts and mixture is hot. Arrange on a platter and serve your guests.

Hungarian Mushroom Appetizers

36 slices of French bread, cut %-inch thick

2 tablespoons olive oil % cup chopped shallots

6 cups chopped button white mushrooms

3 garlic cloves, minced Va cup heavy cream

I teaspoon fresh minced rosemary

Vi teaspoon minced lemon peel 'A cup grated Parmesan cheese

1 cup Fontina cheese Salt & pepper to taste

Preheat oven to 375°F. Arrange bread slices on a baking sheet and toast in oven until golden brown. Heat oil in a large skillet on medium to high heat. Sauté the shallots and mushrooms until they begin to brown. Stir in the garlic, then remove from heat. Stir in the cream, rosemary and lemon peel. Season with salt and pepper, then let cool to room temperature. Stir in the cheese and chill for 30 minutes. Place a teaspoonful of mix on each bread slice and broil until golden brown. Immediately serve your guests.

Majpastetom (Liver Paste)

Vi pound pork, cubed

2 tablespoons shortening I pound sliced pork liver

Va teaspoon poultry seasoning I small onion, minced Va teaspoon salt Va teaspoon black pepper 4 strips cooked bacon Juice of Vi lemon

Brown onions in shortening. Add cubed

pork and black pepper. Cover and let simmer for one hour, then add pork liver and simmer until tender. Remove from heat and grind in meat grinder or food processor. Add the bacon and grind a second time. Add poultry seasoning and lemon juice; mix well. Chill and serve on your favorite crackers or bread slices.

Marinated Olives

Va cup extra virgin olive oil 2 teaspoons fennel seeds, crushed 4 small bay leaves

2 pounds assorted Mediterranean olives (such as nicoise, picholine, kalamata, oil-cured)

6 strips lemon peel, each approximately 3-inches x I-inch in size 4 garlic cloves, crushed with the side of a chef s knife

In a one-quart saucepan, heat oil, fennel seed and bay leaves over medium heat until hot, not smoking. Remove pan from heat; let stand 10 minutes. In a large bowl, combine olive oil mixture with olives, lemon peel and garlic. Cover bowl and refrigerate olives at least 24 hours, stirring occasionally.

(Or, in a large zip-locking plastic bag, combine the olive oil mixture with remaining ingredients, turning bag over several times to coat olives well and mix all ingredients. Open bag slightly, press out as much air as possible, and re-seal. Place on a plate. Refrigerate, turning bag occasionally.) Can be stored in refrigerator for up to one month.

6 0 March 2014 0 William Penn Life