William Penn Life, 2015 (50. évfolyam, 1-12. szám)

2015-08-01 / 8. szám

2 tablespoons cold water Zi cup heavy cream

Combine the apples, sugar, lemon and hot water. Cook until apples are tender. Add the wine. Blend the flour and cold water until smooth. Thin with a few tablespoons of the hot soup, then pour back into saucepan and stir. Simmer for five minutes. Chill and add cream before serving.

Hideg Meggy-És Cseresznye Leves

(Cold Sour-Sweet Cherry Soup)

2 pounds sour cherries, pitted I cup sugar

1 stick cinnamon

3 cups cold water

2 tablespoons flour I cup heavy cream

I cup red wine

Simmer the cherries, sugar and cinnamon in the water until the cherries are tender. Remove the cinnamon. Blend the flour with three tablespoons of cold water until smooth. Thin with three more tablespoons of water and stir into the hot soup. Heat to boiling. Chill. Stir in the cream and wine, then serve.

1

Kirántott Sertéscsülök

(Breaded Pig Knuckles)

4 pounds pig knuckles

2 teaspoons salt

I whole egg, slightly beaten I cup breadcrumbs 'A cup lard

Clean the knuckles and cook 10 minutes in enough water to cover. Plunge into cold water and remove the skins. Add the salt to the hot water and return the meat to it. Simmer until meat comes off the bones. Roll chunks of the meat in the egg, then in the crumbs and brown quickly on each side in the hot fat.

Metéltek (Noodles)

I Zi cups flour, sifted Z2 teaspoon salt I whole egg

3 tablespoons cold water

Mix together the flour and the salt. Break the egg into the center of the

10 0 August 2015 0 William Penn Life

flour, add the water and mix all together. Knead thoroughly until the dough is smooth and velvety. Put flour on your hands and shape dough into a loaf. Cover and let stand 15 minutes to make rolling easier. On a floured board, roll out the dough tissue-thin. Divide in half if it becomes too large for the board. Slightly dry the sheets of dough on a cloth. Roll each into a tight scroll and slice thin. Scatter the noodles as they are cut to dry them further.

Instead of rolling up for cutting, the thin pastry may be stacked in strips and cut into one-inch squares; or, it may be rolled less thin and torn into csipetke (pinched noodles).

This noodle is good for soups, main dishes and desserts, such as...

Tejbenfőtt Laska

(Noodles in Milk Dessert)

Z* cup butter 4 cups whole milk Vi cup sugar 2 cups noodles % cup golden raisins

1 teaspoon vanilla

% cup confectioners’ sugar

Melt the butter in the top of a large double boiler over direct heat. Add the milk and heat to boiling. Stir in the granulated sugar and noodles and cook over hot water until the noodles are tender and the milk is absorbed. Occasional stirring may be necessary. Stir in the raisins and vanilla, then turn into a buttered baking dish. Bake in a 400°F oven until mixture is crisp on top and at the sides. Turn out on a platter and dust with confectioners’ sugar. Cut and serve pie-fashion.

Palacsintatészta

(Plain Pancakes)

2 cups flour, sifted I teaspoon salt

4 whole eggs, separated

3 cups whole milk

Combine the flour, salt, egg yolks and one cup of the milk, stirring until smooth. Gradually stir in the rest of the milk to make a batter the consistency

of heavy sweet cream. Beat egg whites until stiff—but not dry-and fold into the batter. Stir again before pouring each pancake. Bake full-size, thin cakes on an eight-inch skillet, tipping to spread the batter. Fill with meat, fish or vegetable filling for main dish of entrée. This batter may also be used for dessert pancakes served with sweet fillings or toppings.

You can alter this recipe, using two eggs instead of four. In this case, you would add the eggs unbeaten with the first cup of milk. The thin cakes from this batter will be less delicate to handle than those with more eggs and make a thriftier main dish.

Rákal Töltött Palacsinta

(Lobster Filled Pancakes)

10 plain pancakes

Zi cup mushrooms, finely chopped I tablespoon butter I cup lobster meat, cooked

1 tablespoon fresh parsley, chopped Z2 teaspoon salt

Za teaspoon white pepper

Z2 cup sour cream or heavy cream

2 slices white bread, crust removed

& softened in milk.

Brown mushrooms lightly in butter and allow to cool. Combine the mushrooms with the remaining ingredients (except the pancakes) in a mixing bowl. Put a heaping spoonful of this mixture on a pancake and roll up, then place on a platter.

Or, you can make a stack of pancakes. To make the stack, place a pancake on a buttered baking dish, then spread with one tablespoon of lobster filling. Place another pancake on top and spread another tablespoon of filling. Follow this process using all the pancakes. Butter the top pancake, then place in a 350°F oven until filling is set, about 20 minutes. Remove from oven, let stand for 10 minutes, then slice pie-fashion and serve hot.