William Penn Life, 2017 (52. évfolyam, 1-12. szám)

2017-11-01 / 11. szám

Thanksgiving will soon be here, and that means more than two days off from school! Thanksgiving is a holiday when we give thanks as Americans for all of the blessings we have in our lives, including family, friends, a home and enough to eat each day.

Speaking of food, we hope you and your family have lots of food to share this Thanksgiving. One treat you can share with family and friends is a savory Hungarian biscuit called pogácsa (pronounced po-GAH-cha). You and your family can take your time making this recipe - no need to hurry. You can dress up your pogácsa with fancy Gruyere or Jarlsberg cheese or add a simpler but tasty Swiss cheese.

What You Need

Vz cup whole milk, lukewarm 2 teaspoons active dry yeast Vz teaspoon sugar 4 cups all-purpose flour 3A cup cheese, finely shredded

1 tablespoon salt

2 eggs

1 3A sticks unsalted butter, softened Vz cup sour cream (For topping)

1 egg yolk

1/4 cup cheese, finely shredded

What You Do- In a large bowl, combine milk, yeast and sugar and let stand until yeast is softened, about 10 minutes.- Slowly add to the yeast mixture the flour, 3A cup cheese, salt, 2 eggs, butter and sour cream. Using an electric mixer, mix on low speed until dough comes together. Beat on medium speed 1 to 2 minutes. The dough should be smooth and not sticky.- Roll dough 1/2-inch thick on a lightly floured surface. Make a tic-tac-toe pattern with fork tines over the top of the dough and brush with egg yolk. Sprinkle Vi cup cheese on top, and cut out rounds with a 1- or 11/2-inch circle-shaped cookie cutter.- Arrange circles in rows on a parchment-lined baking sheet, about Vi inch apart. Put pan in a cold oven and set temperature to 400 degrees. Bake about 25 minutes, until pogácsa are brown on top. Let cool completely and store in an airtight container. Makes 5 dozen 11/2-inch pogácsa.- Pogácsa may be frozen up to one month. Thaw and reheat at 225 degrees for 20 minutes.

22 0 November 2017 0 WILLIAM PENN LIFE