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Some for christmas some not

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  • Al
    Some for christmas some not Christmas bread 1 ts Freshly ground cloves 4 1/2 c Semolina flour 3 Oranges 6 Tangerines 3 tb Freshly ground cinnamon 1/4 c Golden
    Message 1 of 1 , Nov 12, 2000
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      Some for christmas some not
      Christmas bread

      1 ts Freshly ground cloves 4 1/2 c Semolina flour 3 Oranges
      6 Tangerines 3 tb Freshly ground cinnamon 1/4 c Golden
      Raisins 1/4 c Walnuts, chopped 1 tb Freshly ground anise 1
      tb Freshly ground coriander 1 tb Ground Cardamom1 c Olive
      oil, mild 4 pk Active dry yeast 2 1/4 c Sugar 4 c All-
      purpose flour 1/4 ts Salt1/2 c Hot water, just above body
      temperature

      Make the flavoring addition first. Combine the semolina
      flour, sugar, cinnamon, cardamom, anise, coriander, and
      cloves in a bowl and add the finely grated zests of the
      oranges and tangerines. Squeeze some of the oranges and
      tangerines. Squeeze some of the oranges and tangerines to
      obtain 1 1/4 cups juice. Use half this juice to soak the
      raisins for a minimum of 1 hour, preferably overnight. Put
      the remaining juice in a pan with the olive oil. Heat until
      almost boiling. Pour this into a bowl with the semolina and
      spice mixture and stir. Cover and leave overnight until
      needed.
      Next day, combine the dried yeast with the sugar and hot
      water in a cup. Put the flour in a bowl, making a well in
      the center. Pour in the yeast mixture. Squeeze 2/3 cup more
      orange and tangerine juice, warm it, nad add. Work to a
      smooth dough, adding more water and warm juice if necessary.
      Put the dough into an oiled bowl, cover with a cloth, and
      leave to rise in a warm place until almost doubled in size -
      about an hour.
      Punch down the dough in a bowl. Combine the drained raisins
      with the semolina and spice mixture and, working with your
      hands, combine with the dough. Turn the dough onto a floured
      surface and knead for 10 minutes, adding more flour if the
      dough is sticky.
      Divide the dough into three equal pieces. Oil 3 loaf pans,
      each 1-1/2 quart capacity. Shape each piece to fit the
      length of the pan and fit them in, so the corners are well
      filled. Cover with a cloth and leave to rise in a warm place
      until almost double in size - another hour.
      Bake in an oven preheated to 350 F for 1 hour and 10 minutes
      or more; the loaves should be rich brown color and make a
      hollow sound when the unmolded bread is thumped on the
      bottom. Leave on a rack to cool.

      Honey Dipped fritters
      (Diples or Xerotigana)

      Dough: 2-21/2 c flour 1/2 t baking powder 1/2 t baking soda
      4 eggs, room temp.
      2 t sugar 1/4 c strained fresh orange juice 2 t cognac or
      brandy 2t butter

      Syrup: 11/2 c water 21/4 c sugar 3/4 c honey

      light oil for frying
      chopped walnuts or almonds or sesame and ground cinnamon.

      To make dough: In a bowl, sift 2 c flour, baking powder, b.
      soda, & set aside. In another large bowl & using a wire
      whisk or mixer on low, beat eggs till frothy & pale yellow
      for 2-4 mins. In a small bowl, stir sugar, orange juice.
      Slowly add this to eggs, beating allthe while. Add butter
      last & beat till fluffy.
      Add flour mix to egg mix & beat gently till a doughmass
      begins to form. Turn dough onto a lightly floured board or
      surface & knead, adding more flour if needed. Do this till
      dough is smooth & elastic (maybe 10 mins). Let dough rest,
      covered for a few mins.
      Make syrup by mixing water, sugar, & honey in heavy pan.
      Bring to aboil on med. heat, reduce, simmer uncovered for
      15 mins.
      Using a sharp knife, divide dough into 3 equal balls & roll
      each, one at time into a thin sheet,thick as noodles. Cut
      each sheet into strips 1-2 inches long. . They can be cut
      into diamond shapes or trapezoid. Keep them covered to keep
      them from drying, by using a towel. Heat a heavy pan, heat
      4-5 inches of pure light olive or neutral oil When temp
      reaches 360F, add the strips, one at a time. Its very
      important that you oil keeps a steady temperature. Fry them
      only for a few seconds & remove . They will bubble quickly
      in the hot oil do not . Drain on paper towels . Dip in warm
      syrup and sprinkle with nuts and cinnamon or sesame or poppy
      seeds


      Honey Cookies (Melomakarona)

      1 Orange; grated rind only 1 c Butter 6 c Plain flour 3/4 c
      Caster sugar 4 ts Baking powder 3/4 c Maize or peanut oil 3/
      4 c Orange juice 1 tb Honey 1 1/2 c Finely chopped walnuts 2
      ts Orange juice 2 dr Almond essence 1 1/2 ts Ground cinnamon
      Syrup1 c Sugar 1 1/2 ts Lemon juice 1 c Water 1 Thin strip
      of lemon rind 1/2 Cinnamon stick 1/4 c Honey

      Beat butter and sugar with orange rind until creamy.
      Gradually add oil and continue beating until mixture is very
      light and fluffy.
      Stir in flour alternately with orange juice. Knead dough
      lightly with hands for 1 minute.
      Take a scant tablespoon of dough and flatten it a little.
      Shape into ovals, pinching ends to a point. Decorate tops
      with tines of fork or by crimping cookies diagonally across
      top in four rows with special crimper, or leave them plain.
      Place on lightly greased baking trays and bake in a moderate
      oven (180 C -350 F) for 20-25 minutes until golden brown.
      Cool on wire racks.
      Dip in boiling syrup (boil the ingredients together), four
      at a time, turning cookies once. Leave in syrup 10 seconds
      in all, longer if well-soaked cookies are preferred.
      Lift out onto a plate and leave until cool.
      Sprinkle tops with crushed walnuts or toasted sesame seeds
      and cinnamon. Only those which are to be served should be
      dipped; store remainder in an airtight container and dip
      when required.

      New Year Bread ( Vasilopita)

      1/4 ts Salt 1 pk Active dry yeast 1/2 ts Ground cinnamon 3/4
      c Milk; lukewarm 1/4 ts Ground masticha 3 Eggs; beaten 1/2 c
      Butter; melted 1 1/2 ts Grated orange rind 1 Egg; for
      glazing 3/4 c Caster sugar Blanched split almonds 4 1/2 c
      Plain flour

      Dissolve yeast in 1/4 cup of the milk. Add remainder of
      milk, eggs, orange rind and sugar. Sift 3 cups flour, salt
      and spice into a warm bowl and make a well in the centre.
      Pour in yeast mixture and stir to blend in flour, gradually
      adding warm melted butter. Mix dough with hands until it
      comes away from sides. Turn on to a floured surface and
      knead until smooth and elastic, adding remaining flour as
      required. Knead for 10 minutes. Place ball of dough in a
      clean bowl brushed with melted butter. Turn dough over to
      coat top with butter and cover bowl with a cloth or plastic
      wrap. Leav to prove (rise) in a warm place until doubled in
      bulk. Punch down and turn on to lightly floured surface.
      Knead lightly and shape into a round loaf. Place on a large
      greased baking sheet or in a greased 25 cm (10 inch) deep
      cake tin. Cover and let rise in a warm place until doubled -
      about 1 1/2 to 2 hours.
      Glaze with well-beaten egg and arrange blanched almonds in
      numbers to denote the New Year, pressing in lightly. Bake in
      a moderately hot oven for 45 minutes until golden brown and
      cooked when tested. If bread browns too quickly place a
      piece of greased brown paper on top.
      Cool on a wire rack.
      New Year Bread is traditionally cut at midnight on New
      Year's Eve
      After baking, a coin is inserted through a slit in the base.
      The person who finds the coin will have luck in the New
      Year. Long ago the coin used to be a gold one, then later a
      silver coin was used.These could be incorporated into the
      dough before baking. Nowadays because of the nickel content
      of coins it is undesirable to bake a coin in the cake.

      FAKI (Greek lentil soup)


      1 lb. lentils 4 carrots cut into chunks 12 cups water 3
      stalks celery, chopped 3/4 cup olive oil 2 teaspoons oregano
      flakes 1 large onion, chopped
      Salt and pepper, to taste 3 cloves garlic, crushed 1/4 cup
      wine vinegar 2 bay leaves
      Wash lentils. Put all ingredients except vinegar in a pot.
      Bring to boil. Reduce heat and simmer uncovered on medium to
      low heat for about 1 hour. Add vinegar. Additional vinegar
      may be added when served.

      Oysters gratinŽ with garlic and spices

      Open your oysters and keep some juice. Make a mayonnaise (
      just one yolk) starting with a well cruched garlic clove.
      Finish with a dash of cayenne, a csp of sweet paprika and a
      csp of curcuma (turmeric). Mix with bread crumb finely
      crushed and some oyster juice to have something really
      creamy. Then couver your oysters and grill them to gratinŽ
      not really to cook them.
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