Menu Items

Write about your (or, their) ingredients and why someone would order you (or, them) in a restaurant.  Are you(they) an appetizer, salad, main course, side dish, or dessert?  Do you (they) have an ethnic origin?  Are you (they) fried, baked, boiled, or prepared another way?  A rare dish or fast food?  Will people travel miles to order you(them) or will they place the order by phone.  Have some fun fellow poets~try to be a wee bit respectful.

No limit on words.

Poetic license on style.  

Collaborations accepted (both poets will get credit if selected as the winner).

Two entries per poet.

Good luck to everyone.

Lemmy...we could do that...hmmmm, let me see......

http://s1.grouprecipes.com/images/recipes/200/6145030069.jpg


HUNGARIAN BEJGLI FOR DESSERT

I am a Hungarian Bejgli

Do not mix me up with a bagel

For one is a bread

While I am dessert

And what a tasty dessert am I

You can have me with walnuts

Or lots and lots of yummy poppy seeds

Yes…it a holiday food

But go to a coffee shop

Or a bakery

I am there, luring you every day

I am quite nutritious

Unlike American desserts

Walnuts lower your cholesterol

Poppy seeds settle the stomach

Have me with a cup of delicious coffee

One bite and I will be your dream – forever.

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http://www.ilikebaking.com/Hungarian_Bejgli_recipe
Hungarian Bejgli recipe

Bejgli is a Hungarian specialty. It is made mostly for Christmas or Easter. Traditionally it is filled with walnut or poppy seed filling, but nowadays new fillings are being experimented upon.

Now I present the preparation of the traditional walnut-filled roll.

Ingredients for 2 half kilo rolls:

For the dough:
260 g all-purpose flour
78 g unsalted butter
52 g lard
26 g castor sugar
1 pinch of salt
4 g fresh yeast (7 g active dry yeast = 25 g fresh yeast)
26 g egg yolk (1 egg yolk = 15 gram)
52 ml milk
For the filling:
272 g ground walnut or poppy seed
110 g sugar
25 g honey
6 g ground cinnamon
81 ml milk
Vanilla sugar
1 finely grated lemon rind
1 finely grated orange rind
ground nutmeg
ground cardamom (optional)
raisins
For brushing:
egg yolk
egg white

Directions:
1. You will need to preheat the oven to 200 degrees C (392 degrees Fahrenheit), but don’t start to preheat it now. Switch the oven on only when you are finished with brushing with the egg white.
2. In a bowl combine the flour, butter, lard, castor sugar and the pinch of salt. Crumble the ingredients.
 
3. In another bowl mix the yeast, milk and egg yolk. Stir until smooth.
 
4. Add the milk-mixture to the flour-mixture and start to knead the dough.
Attention! Don’t knead the dough over! When it becomes homogeneous, and all the ingredients are well combined, stop kneading!
   
5. When done, divide the dough into 250 gramm balls. Make them round, cover with cling filmand leave to rest in the fridge for one hour.
   
6. While the dough is in the fridge prepare the filling. In a bowl combine the walnut, cinnamon, vanilla sugar, lemon rind and the optional (candied) ingredients. Mix gently.

7. In a pot boil the milk with the sugar and the honey. Then pour it over the walnut mixture and with a wooden spoon stir until it becomes totally homogeneous. When it cooled down, cover the pot with cling film and put in the fridge.
     
8. When the dough balls cooled down, roll them out to 21 x 28 cm (8,2x11 inch) rectangles. It is important that the thickness of the dough should be even!
 
9. Divide the filling to 250 g portions, and between two layers of cling film roll them out into 19 x 26 cm rectangles of even thickness. First press the filling between the two layers of cling film with our hands into a square shape, then with a rolling pin roll it out to an even thickness.
   
10. From one side of the filling pull off the cling film, then with the help of the other cling film layer place the filling to the centre of the dough. Pull off this layer of cling film, too.
 
11. Fold the sides of the dough on the filling, and press down the dough to the level of the filling’s.
 
12. Repeat this with one of the longer sides of the dough, and from this side roll up the dough tightly. When finished, prick the rolls so that the steam can escape during baking.
   
13. Place the rolls on a baking sheet and brush them thinly with egg yolk, then put them in a cool place to dry.

14. When the egg yolk is dried, brush the rolls with egg white, too. Leave them to dry totally in a cool place.

15. When the egg white is dried, put the rolls in the oven. Bake them for 15 minutes at 200 degrees C (392 degrees Fahrenheit) and after 10 minutes at 190 degrees C (374 degrees Fahrenheit). So the rolls become ready in 25-30 minutes in the oven without air circulation program.
 
16. When you take the rolls out of the oven push the rolls together cautiously, then with the help of a knife or something flat level their sides and tips even.
 
17. When the rolls cooled down they can be sliced and served.

Yum...thnx for the poem and the recipe....Strider

You know what they say:
You are what you eat.
And I knew all along,
You were a sticky treat.

Your carmel-coated smile,
Did drip from your long lips,
And sweet enticing sugar
That I longed for on a kiss.

A sudden painful crunch,
Your true skin, green and tread,
So sharp in fact, when you withdrew,
I left a stain of red.

But sweet seductive carmel,
Wafts into holes of sour,
Though I know that it will sting,
I'll stay around, just to devour.

Your a dangerously green apple,
Dipped in carmel sweet with lies,
Your plain and discarded,
If not in carmel you did hide.

I'm not the one complaining,
Enjoying carmel drip by drip,
So addicted to your sweet side,
I won't let go of your stick.