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From Stackpole Books, "The Pennsylvania Heritage Cookbook" includes recipes from a variety of ethnic groups, including one that was in the state even before the first German settlers - the Native American culture.
Kyle Nagurny, who worked for years in the test kitchen at Hershey Foods, wrote the book at the request of Stackpole Books. Stackpole, which has been publishing books in Pennsylvania for 50 years, began concentrating on regional books a couple of years ago, said Jane Devlin, associate editor at Stackpole.
Nagurny attended ethnic festivals all over the state, searching for recipes indigenous to cultures found in Pennsylvania. The cultures represented in the book are those of Italy, France, Germany, Poland, Ukraine, Ireland, Scotland, China, India, Greece, Africa, the Middle East and Mexico.
Ask anyone what recipes they might expect to find in a Pennsylvania cookbook, and the answers will run the gamut from chicken pot pie to hog maw to shoofly pie.
All three are dishes generally considered indigenous to Pennsylvania. But Germans weren't the only ones who settled in Pennsylvania, and a new cookbook reflects the state's broader heritage.
From Stackpole Books, "The Pennsylvania Heritage Cookbook" includes recipes from a variety of ethnic groups, including one that was in the state even before the first German settlers - the Native American culture.
Kyle Nagurny, who worked for years in the test kitchen at Hershey Foods, wrote the book at the request of Stackpole Books. Stackpole, which has been publishing books in Pennsylvania for 50 years, began concentrating on regional books a couple of years ago, said Jane Devlin, associate editor at Stackpole.
Since then, the company has published "The Lincoln Highway," "Pennsylvania Fairs and Country Festivals" and now "The Pennsylvania Heritage Cookbook."
Nagurny attended ethnic festivals all over the state, searching for recipes indigenous to cultures found in Pennsylvania. The cultures represented in the book are those of Italy, France, Germany, Poland, Ukraine, Ireland, Scotland, China, India, Greece, Africa, the Middle East and Mexico.
"I stuck with the most traditional, classic recipes," she said.
Some of the classic recipes from those countries are tiramisu, and Italian dessert; hummus, an Indian spread; Northeastern Peking Duck, a Chinese entree; dolmathes, Greek stuffed grape leaves; and chimichangas, a Mexican entree.
It's a nice cookbook to have because few people have recipes for dishes indigenous to cultures other than their own, Nagurny said.
Nagurny is no different. Her exposure to ethnic foods was limited to Ukrainian recipes from her husband's family. Moreover, most of her career has been spent developing down-to-earth, middle American recipes that have broad appeal. While her children were small, she did some consulting work, developing recipes for food companies such as Dannon, Hershey Foods and Walnut Acres.
Those recipes had little or no ethnic influence, she said.
The recipes in the book came from a variety of people, most of whom she found through word of mouth. Some of the recipes were so authentic the terminology was foreign. "I tried to edit them so they were easy to understand and prepare," Nagurny said.
The book was released in February. In attending book signings, Nagurny has discovered that it appeals to people who collect cookbooks or who are interested history. Each section in the book includes a little history of each country and the people who emigrated to the United States and, eventually, Pennsylvania.
Nagurny included some German recipes. But, she went much farther in including recipes from every culture that has settled in Pennsylvania. And Germany is one of many.
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White Bean Stew 4 cups drained canned white beans, liquid reserved 2 tablespoons vegetable oil 2 cups sliced carrots 1 cup chopped onion 3 leeks, sliced 1 clove garlic, minced 2 cups peeled and cubed sweet potatoes or yams 2 cups peeled and cubed turnips 1 cup peeled and cubed kohlrabi 1/2 cup snipped fresh parsley 2 bay leaves 1 teaspoon dried thyme 3 whole cloves 2 cups packed washed and torn fresh spinach 1 1/2 teaspoons soy sauce
Pour reserved bean liquid into 4-cup measure. Add enough water to make 4 cups total liquid and set aside. In Dutch oven or large kettle, heat oil over medium high heat. Add carrots, onion, leeks and garlic. Saute 5 minutes. Add beans, reserved 4 cups liquid, sweet potatoes or yams, turnips, kohlrabi, parsley, bay leaves, thyme and cloves. Cover and cook 1 hour, or until vegetables are tender. Adjust liquid as needed for desired consistency. Add spinach and soy sauce. Cover and simmer additional 20 minutes. Remove and discard bay leaves and whole cloves. Serve hot. Makes 6 servings.
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Bread Pudding with Whiskey Sauce 12 slices white bread, lightly toasted 1/4 cup butter, softened 1/2 cup raisins 2 eggs 3 tablespoons sugar 1 1/4 cups milk 1 1/4 cups heavy or whipping cream 1 tablespoon vanilla extract
whiskey sauce (below)
Using 2-inch biscuit cutter, cut 2 rounds from each slice of toast. Spread with softened butter. Place a round in bottom of 4 lightly greased ramekins. Sprinkle with a third of the raisins. Top with another slice of the toast rounds. Sprinkle with another third of raisins and top with remaining toast rounds. In large bowl, whisk together eggs and sugar. Whisk in milk, cream and vanilla. Spoon mixture over toast-raisin layers in ramekins. Arrange in large roasting pan. Pour water around ramekins to depth of about 1 inch. Bake at 350 for 45 minutes to 1 hour, or until almost set. Cool and serve slightly warm with hot whiskey sauce. Makes 4 servings.
Whiskey sauce: In small saucepan, melt 1/2 cup plus 1 tablespoon sweet (unsalted) butter over medium heat. Add sugar. Cook and stir until dissolved. reduce heat to low. Whisk in 1 beaten egg, blending well. Cook 1 minute, stirring constantly. Remove from heat. Blend in 2 tablespoons Irish whiskey. Serve hot.
Caption: DAILY RECORD Kyle Nagurny's new cookbook.
Copyright York Daily Record Mar 18, 1998