William Penn Life, 2015 (50. évfolyam, 1-12. szám)
2015-08-01 / 8. szám
Old Country Favorites FÁRADJON BE A MAGYAR KONYHÁBA! This summer has been very pleasurable with cookouts, golf and gardening. In another two weeks, I should be harvesting an abundant crop of Leutschauer paprika heirloom peppers. They are super hot but so tasty when used in the perfect recipe. I also planted Round of Hungary peppers that are super sweet and great for stuffing and making relish or salsa. In any case, my neighbors are waiting to sample the final product at our neighborhood's end of summer BBQ. A great time was had by all last year, but this year will be much better as the guest list is longer. Don't forget your local WPA branch activities and the upcoming General Convention. If you have any questions, don't hesitate to contact the Home Office for all your answers and insurance needs. I do a lot of research and reading about food, history and ethnic cuisines. While doing so, I often come across recipes that are not common in most Hungarian cookbooks. Hungarian cuisine has a long history in the culinary world. Magyars can prepare amazing entrees with poultry. They also excel at preparing freshwater fish; even though Hungary is landlocked, it has many streams, lakes and ponds that produce many species of freshwater fish. When it comes to vegetables, Magyars can take any item and make a meal of it. As for pastries and desserts, a Hungarian pastry chef can be worth his weight in gold and in the same class as a Viennese or French pastry chef. Hungarian cooking is not a skill, but rather a fine art with expressive appeal. Hungarian cuisine is neither too spicy or too sweet, but rather a sophisticated blend of ingredients and techniques that produces incomparable entrées. This month, I am excited to share with you some hard-to-find original Hungarian recipes that are easy to make and share with your family and friends. Since I did mention my pepper garden, I will include some lecsó recipes for your culinary enjoyment. Enjoy the recipes and have a great month! Borjúfelfújt (Veal Soufflé) I pound ground veal 6 whole eggs, separated 'A teaspoon salt V\ teaspoon white pepper Zi cup breadcrumbs % cup butter Mix together the veal and egg yolks. Stir in the salt, pepper, breadcrumbs and one tablespoon of the butter; combine well. Beat the egg whites until very stiff and fold into the meat mixture. Pile lightly into a buttered baking dish and bake at 300°F for one hour or until an inserted knife comes out clean. Melt and pour the rest of the butter over the soufflé and serve at once. Debrecen Mazsolás Csirke (Chicken with Raisins ala Debrecen) 4 pounds chicken, disjointed 2 teaspoons salt I lemon, thinly sliced Zi cup vinegar Zi cup water Zi cup golden raisins Zi cup sugar 1 cup white wine 2 tablespoons flour 3 tablespoons lard Wash the chicken well. Cover with salted water in a stockpot and bring to a boil. Cook slowly until tender, about two hours. Combine the lemon slices, vinegar and the Vi cup of water and cook 30 minutes. Drain. Combine the raisins, sugar and wine, then cook until the raisins are plump. When the chicken is done and most of the Penn Life The Hungarian Kitchen is a trademark of William S. Vasvary.
