New Year 2013

            

 A very Happy New Year with health,

 and love and peace and joy!

        

          

 These are the dishes I would like to prepare for New Year’s lunch

                                             Fresh Salmon Mousse

                                             Dill Sauce

                                            Pot Roast Veal

                                            Salad with Lettuce, Avocado, Cherry Tomatoes etc

                                            A dish of Greek Cheeses with Quince Chutney

                                            Lemon Squares

                                            New Year’s Cake

                         

 FRESH SALMON MOUSSE

                                                 

          Fresh salmon is abundant and cheap in Greece.   Here is a recipe for a basic mousse, which could be covered with aspic and garnished with prawns or served plain with a zesty dill sauce.

800 g (about 1 lb 10 oz) salmon, skinned and boned

180 ml (3/4 cup) dry white wine

60 ml (1/4 cup) water

1 carrot, sliced

½ onion, sliced

1 leek, white part only, sliced

1 tender celery stalk, finely sliced

1 bay leaf

A little salt

2 – 3 thin lemon slices, halved

Salt

5-6 peppercorns

Sauce

4 tbsp butter

5 tbsp cornflour

500 ml (2 cups) or more, hot milk

½ large onion

1 bay leaf

Salt and pepper

5 sheets gelatine steeped in cold water for 5-7 minutes

125 ml (1/2 cup) mayonnaise, low fat if preferred

2 tbsp lemon juice, or according to taste

2 tbsp finely chopped dill, or more if preferred

1-2 spring onions, very finely chopped

1-2 tsp Dijon mustard

250 ml (1 cup) cream, low fat if preferred, whipped into soft peaks

Salt and pepper, to taste

          Pour wine and water in a shallow saucepan and add the onion, sliced vegetables, peppercorns, salt, bay leaf and simmer for about 7 minutes.   Place the salmon in the stock, spoon a few vegetables over, and spread the lemon slices on top.   Cover the saucepan, and poach for 12-15 minutes or until the fish flakes easily.  Remove the salmon and cool.  Reduce the cooking liquid to 2-3 tablespoonfuls, strain and reserve

          In the meantime, bring the milk to the boil, with the onion and bay leaf.   Remove from the heat and leave to infuse, for at least 10 minutes.

          To prepare the sauce melt the butter, add the cornflour and cook, stirring, for 2-3 minutes.  Strain the milk and add it gradually to the roux, stirring constantly.  Simmer the sauce until it thickens, stirring, and cook for 5-6 minutes more.  Squeeze the gelatine sheets and stir thoroughly into the warm sauce, until completely combined.      Add the sauce and the reduced cooking liquid to the poached salmon and blend until quite smooth.   

          Transfer the salmon mixture to a large bowl, add the mayonnaise, lemon juice, mustard, chopped dill, spring onions and mix well together.  Fold in the whipped cream and, then, taste for seasoning and adjust with salt, lemon juice, white pepper and chopped dill, if necessary.  Finally spoon the mixture into a mould, lined with cling-film, cover and refrigerate for at least 4 hours.   You could line the soufflé dish with smoked salmon slices, if you wish.

(Serves 8-10)

                                                                        

  DILL SAUCE FOR FISH

                                

           This is one of the sauces that you have to season according to taste.  

125 ml (1/2 cup) home made mayonnaise or use a good commercial brand

½ tsp hot mustard or more

Salt and freshly ground pepper to taste

1 heaped tbsp spring onions, finely chopped

2 tbsp or more dill, finely chopped

½ tsp or more grated lemon rind

1 ½ tbsp lemon juice, or according to taste

300 g (10 oz) strained yoghurt, low fat if preferred

          Combine the mayonnaise with the mustard, spring onion, dill, grated lemon rind and mix well together. Finally stir in the yoghurt, taste and season with salt pepper and lemon juice, if necessary.

               

  POT ROAST CUSHION OF VEAL WITH WINE

                                           

       Back in the sixties and early seventies, this was a favourite dish in Greece

1 ½ kg (3 lbs) cushion of veal, trimmed

Marinade

2 tbsp olive oil

500 ml (2 cups) dry or sweet white wine

1 bay leaf

½ tsp black and pink peppercorns

2 allspice berries

1 clove garlic, cut in slivers

Salt and pepper,

 ½ tsp powdered ginger (optional)

2 tbsp olive oil

2 tbsp butter

62.5 ml (1/4 cup) brandy

250 ml (1 cup) or more meat stock

2 carrots, peeled and thickly sliced

2 onions, peeled and cut in quarters

2 tender celery stalks, trimmed and chopped
1 apple, peeled. cored and cut in quarters 

1 tbsp or more lemon juice

           Combine the marinade ingredients, simmer and cool.  Pour the marinade over the meat, and refrigerate for at least 8 hours, turning the meat over once or twice.  The next day remove the meat and pat dry and strain and heat the marinade.

          Mix the garlic slivers with salt, pepper and ginger, if using.  Pierce the meat in several places and fill the splits with garlic and spice mixture. Tie the meat with string.

 

          In a large saucepan, sauté the veal in the butter and olive oil until well browned and season sparingly with salt, freshly ground pepper.   Remove the meat from the saucepan, discard most of the fat and sauté the vegetables and apples for about 5 minutes

  

          Place the veal in the saucepan with the vegetables and apple, cook for 2-3 minutes and sprinkle with brandy, turning it over once or twice, until the alcohol evaporates.  Douse with the marinade and add some extra wine and meat stock, if necessary. It should cover half the way up the side of the meat.   Simmer very gently for 1-1 ½ hours, or until the meat is tender, turning it over every half hour and adding more liquid as necessary.   Remove the meat from the saucepan and keep hot.

  

         Strain the cooking liquid through a fine sieve, pressing on the vegetables to extract their juices.  Remove any fat and cook gently until the sauce has reduced to about 1½ -2 cups. Stir in the lemon juice.  Correct the seasoning, if needed.  It should not need any salt.

 

          Cut the string, carve the roast into slices and arrange, attractively, on a hot platter.   Moisten with sauce and pour the rest into a sauce-boat.   Serve with creamed potatoes and sautéed vegetables of your choice.

          Another version of this dish is to carve the pot roast and add thin slices of bland cheese (Kasseri or Gouda) in between, then moisten with sauce and place in moderately hot oven preheated to 190 C (375 F)  until the cheese melts.       A third version is to cover the meat slices with a tasty tomato sauce and serve with pasta and grated cheese.

(Serves 6-8)  

   SALAD WITH LETTUCE, CHERRY TOMATOES, AVOCADOS

   AND PINE NUTS

                          

          The dressing of this salad thickens and tastes like a mayonnaise.  It keeps well in the fridge for about 3 days.

1 large Cos lettuce, the inner tender leaves only, torn into bite-sized pieces

2 avocados, peeled, pitted, diced and drenched with lemon juice

12 cherry tomatoes, halved

½ cup pine nuts, roasted

Salad dressing

3 tbsp extra virgin olive oil

1-2 tbsp lemon juice

3 tbsp evaporated or fresh milk

½ tsp Dijon mustard

Salt and pepper to taste

           First whip all the ingredients for the dressing together, until it thickens.

In a large salad bowl place the lettuce, avocados and the cherry tomatoes, drizzle with dressing, sprinkle with the pine nuts, toss and serve.

(Serves 6)

  

LEMON SQUARES OR BARS

          Eddie Kotsis often makes this fabulous dessert for us, when we play bridge.

Crust:

240 g (8 oz) butter, at room temperature

100 g (½ cup) sugar

260 g (2 cups) all-purpose flour combined with a

Pinch of salt

Filling:

4 eggs

400 g (2 cups) sugar

The grated rind of 1 lemon 

50 g ( almost 2 oz) self-raising flour, sifted with

½ tsp baking powder

160 ml (ample 2/3 cup) lemon juice or according to taste

          For the crust, blend the ingredients until just combined.   Wrap and chill the dough for at least 30 minutes.  Meanwhile preheat the oven at 180 C.

          Roll the dough out thinly and line a 28 cm baking tin, prick with a fork all over, and chill for 15 minutes until firm.  Bake the pastry shell blind, for 20 minutes.

          In the meantime whip the eggs with the sugar and lemon zest until light, fluffy and almost doubled in bulk.  Gently fold in the flour and baking powder mixture and the lemon juice.

          Take the filling to the oven and pour it over the hot baked crust, and bake for 25-30 minutes more.  Serve sprinkled with icing sugar.

                             

     NEW YEAR’S CAKE

 Vassilopita

     This cake is usually prepared for New Year’s Day.   It is customary to insert a coin in the vassilopita, and whoever gets the coin has good luck all the year round.

600 g (4 cups) strong flour

1 tbsp dried yeast

180 ml (¾ cup) warm milk

4 eggs

180 g (¾ cup+ 2 tbsp) sugar

The freshly grated rind of 1 lemon

½ tsp mahleb seeds, crushed

½ tsp powdered mastic

125 g (½ cup) butter, at room temperature

1 tsp salt

1 egg beaten with 2 tbsp of water, and reserved

1-2 tbsp halved almonds

     Place all the ingredients (except the butter and salt) in a mixer and beat for 2-3 minutes. Then add the butter gradually, and the salt and beat until the dough is smooth and shiny.     Remove the dough from the mixer, cover it with a cloth and let it rise, in a warm place, until doubled in bulk.

     Punch the dough, nead it a little and place it in a deep, round baking dish, 30cm (12 in) in diameter.  Cover and let it prove for 30 minutes, until almost doubled in bulk.

     Brush the cake with the reserved beaten egg mixture and form the number of the year with the halved almonds.  Bake in an oven, preheated to 290 C (375 F) for about 45 minutes or until golden brown.   Don’t forget to insert the coin, folded in tin foil.

(Serves 12-14)

Christmas 2012

                                                   

                Χριστός γεννάται σήμερον

Εν Βηθλεέμ τη πόλει

Οι ουρανοί αγάλλονται

Χαίρει η φύσις όλη

                      And a free translation:                                                   

Christ is born today

In the town of Bethlehem

The Heavens are rejoicing

The whole Creation is jubilant

            

            In the midst of winter there is an interlude for celebration: Christmas, a wonderful feast that fills our heart with hope, peace, love and forgiveness.  We make resolutions to change things in our life, to learn more, to become more tolerant, to further appreciate  the gift of friendship, to start a healthy way of living, to plant a vegetable patch in the garden.   If I manage to start changing the first two resolutions, I shall be satisfied.

          I'm giving you some recipes below, that you might find interesting.   I promise to give more festive recipes next week.  

            

TURKEY WITH STUFFING

          This is a simple way of preparing turkey, as you can make the minced meat stuffing the day before, and roast the turkey on Christmas Day.

One 4-kg turkey, neck and giblets reserved

Salt and pepper

Juice of 2 large lemons

4 tbsp butter

250 g (1/2 lb) pitted prunes, soaked in brandy

2-3 cooking apples, peeled, cored, quartered and sprinkled with lemon juice

3 tbsp fresh tarragon leaves, chopped, or

2 tbsp dry tarragon leaves, crumbled

Salt and pepper

Stock

The turkey neck and giblets, except the liver

1 litre (4 cups) water

Salt and pepper

1 medium onion

1 medium carrot

1-2 celery stalks

1 small slice of peeled ginger root

Greek stuffing

1 kg (2 lb) minced beef

2 tbsp olive oil

2 large onions, grated

Salt and pepper

80 ml (1/3 cup) brandy

250 ml (1 cup) white wine

4 tbsp or more pine nuts, roasted
3-4 tbsp sultanas
1/4 - 1/2 tsp powdered ginger

Nutmeg

½ kg (1 lb) or more chestnuts, boiled in salted water and peeled

500 ml (2 cups) or more turkey stock

1 turkey liver, chopped and sautéed with butter, optional

1 tbsp butter

             For the stock, bring the neck and giblets to the boil in salted water.   Skim, add all the other ingredients, and simmer until the meat is tender.  Strain and keep warm.

             For the stuffing, stew the onions in the olive oil until transparent.  Add the ground beef and cook briskly for 10 minutes, stirring occasionally.  Add salt, pepper, ginger and brandy and stir and cook for a few minutes.  Pour in the wine, stir and cook 5 minutes more, until the alcohol evaporates.  Add the pine nuts, sultanas, the turkey stock, a little grated nutmeg and the cinnamon stick.  Cover the saucepan and simmer for 45 minutes, or until the meat is cooked.   Then add the sautéed liver, if using, and stir well.  Place the chestnuts on top of the stuffing, add a little stock, cover and simmer 10-12 minutes more.  Taste for seasoning and adjust with salt, pepper and nutmeg, if necessary.  Discard the cinnamon stick.  To warm up, just add 2-3 tbsp of stock and 1 tbsp butter.

           The following day, wash the turkey thoroughly and pat it dry, inside and out. Rub the cavities with lemon juice, salt, pepper and butter.  Mix the prunes and apples with salt, pepper and the tarragon leaves.   Spoon the fruit into the neck and body cavities and sew or pin with skewers.  Tie the legs to the tail and place the bird on a large piece of baking parchment.  Season the turkey well with lemon, salt and freshly ground pepper and rub with softened butter.   Cover closely with baking parchment and a large piece of foil, and bake it in an oven preheated to 190 C (375 F) for about 3 hours (allowing 25-30 minutes per ½ kg /1 pound).  Unwrap, reserve the juices, and brown the turkey, evenly, all over.  Remove from the oven and     after ten minutes, remove the fruit from the cavities and keep hot.   Carve the turkey, moisten the breast slices with some of the turkey juices, and serve with stuffing, the reserved fruit and roast potatoes.

*You could, of course, use the fruit stuffing for the neck cavity only, and fill the body

  cavity with the minced meat stuffing. Then again sew, or secure with skewers, and     

  proceed as written above, taking into account the weight of the stuffing when    

  roasting the turkey.

(Serves 6-8)

A TURKEY ROLL WITH CHEESE AND HERBS

 This is a versatile way of preparing turkey. You can double the amount for a party.

1 turkey breast, skinned and boned, the thick part split and flattened

                             out in a single slice

Salt and freshly ground black pepper

2 tbsp mild Dijon mustard

Grated rind of ½ a lemon mixed with

2 tbsp parsley, finely chopped
1/2  tsp tarragon leaves, finely chopped

250 g (8 oz) kephalotyri or Pecorino cheese, cut into sticks

2 tbsp flour

2-3 tbsp olive oil

240 ml (1 cup) dry white wine

The juice of half a lemon, optional

1 herb bouquet (parsley, thyme and bay leaf)

Turkey or chicken stock

1 tbsp butter cut into tiny pieces.

          Season the turkey slice with a little salt and pepper, spread with mustard, and sprinkle with grated lemon rind and the herbs.  Place the cheese sticks on top, fold into a neat roll, tie with string and roll in flour.

          In a large, deep frying-pan brown the turkey in olive oil all over, douse with wine and simmer for 5 minutes.  Add the lemon juice, if using, enough stock to just cover, and the herb bouquet.

  

          Cover the pan and cook very gently, stirring from time to time, until the turkey is tender. Turn the turkey at least once during the cooking period, adding more hot stock if necessary.

 

          Discard the bouquet.  Remove the turkey from the pan, discard the string, carve into rounds and keep warm.

           Add the butter pieces to the pan and barely simmer for 1-2 minutes.  Correct the seasoning, if needed, with salt and freshly ground black pepper.   

          Arrange the turkey attractively on a warm serving dish, cover with sauce and serve hot with mashed potatoes and a green salad.

(Serves 6-8)  

      

 A DELICIOUS PORK RAGOUT WITH ORANGES AND OLIVES

                                                  

            Pork, in some form, is a must for Christmas in Greece.    This dish is from Sparta but hardly Spartan!  Our daughter-in-law Yianna gave me this recipe about ten years ago, when June Marinos and I were busy preparing a book of Greek Cooking.

1 kg (2 lb) pork (preferably from the shoulder) cut in 2.5 cm (1 in) cubes

80 ml (1/3 cup) olive oil

120 ml (½ cup) dry white wine

4 oranges, peeled and cut in eights

Peel of 1 orange cut in very thin strips and blanched

125 ml (1/2 cup) or more orange juice

1 cup small black olives, blanched and stoned

Pinch of oregano or thyme

Salt and freshly ground black pepper to taste

          Sprinkle the pork with salt and pepper and sauté in the olive oil until it turns white.  Pour in the wine and simmer until almost done, then add the orange juice and cook for another 10 minutes.   Add the olives and lay the pieces of orange and peel on top.   Baste oranges with the meat juices and add some salt.   Simmer a further 15 minutes and then taste again and season with salt, pepper and oregano or thyme.   Do not stir after you have added the orange pieces and olives.

       Serve the pork, olives and orange pieces in separate piles on a hot serving dish.    Serve with buttered rice or noodles.

(Serves 6-8)  

                     

 BRAISED PORK WITH ORANGE JUICE

1 ½ kg (3 lb) pork loin trimmed and cut into 4 cm (1.5 inch) cubes

3 tbsp olive oil

2 large onions, finely chopped

2 cloves garlic, finely chopped

3-4 spring onions, finely chopped

3 tbsp brandy

375 ml (1½ cup) orange juice

2 tbsp lemon juice

1-2 tbsp mild Dijon mustard

½ tsp dried thyme

Salt

Enough warm vegetable or meat stock to just cover the meat

10 sage leaves, blanched and finely chopped

Freshly ground black pepper

           In a deep frying pan brown the meat in olive oil.   Lower the heat and add the onions and garlic, stir for a few minutes and douse with brandy.   When the alcohol evaporates add the rest of the ingredients, except the sage and the pepper.  Bring to the boil, cover the pan and simmer gently for about 35 minutes or until the meat is almost tender.

 

          Add the sage and simmer covered for ten minutes more.  Finally uncover the pan and cook briskly, stirring frequently, until the sauce reduces slightly.  Sprinkle with freshly ground pepper.

           Serve with mashed potatoes, and a green salad.

(Serves 6-8)

   

       

BAKED PRE-COOKED SMOKED HAM WITH PINAPPLE AND BROWN SUGAR GLAZE

            This is a fabulous festive dish, very easy to prepare and a great success with all your guests.   The left overs can be used to improve and accentuate the taste of  meals prepared with vegetables, pasta and pulses. Try using it in tarts and pies. 

2½ kg (5 lb) precooked smoked ham

1 can pineapple slices.

62 ½ g (¼ cup) whiskey

¼ cup brown sugar

cloves

1 tin orangeade

          Peel off the thin film of the smoked ham with a sharp knife and discard.   Score the fat of the ham into diamond shapes and place it in a large baking dish, fat touching the bottom of the pan.  Add ½ the pineapple juice and ½ the orangeade and bake the ham in an oven preheated at 180 C (375 F) for about 20 minutes.    Remove it from the oven, turn the meat over and let it cool a little. 

        Mix the brown sugar with the whiskey and rub the ham all over, paying special attention to massage the mixture in between the scored fat.   Then stud every second diamond of fat with a clove. And, with the help of toothpicks, cover the lean parts of the ham with pineapple slices to prevent it from drying out. Pour the remaining pineapple juice and orangeade around the ham and bake for another half an hour, until the ham is piping hot and the fat slightly charred around the edges.  You could replace the pineapple rings with fresh ones, adding the old ones to the sauce. 

       Serve in one piece, carve thinly and serve with a good mustard sauce, spicy chutney and apple sauce.

                                         

STUFFED MUSHROOMS

                                               

Always a treat!

500 g (1 lb) large Portobello or other white mushrooms, stalks removed and reserved

Stuffing

90 g (3 oz) bread, crusts removed

1 garlic clove

2 tbsp brandy or rum

2 eggs

150 g (1 2/3 cups) San Mihalis or Parmesan, grated

2-3 tbsp duxelles, see recipe below

3-4 marjoram leaves, chopped

 Duxelles

250 g (8 oz) mushrooms stalks and a few caps, chopped

1 clove garlic

1 onion, grated

2 tbsp olive oil, or

1 tbsp butter and 1 tbsp olive oil

Salt and pepper

1 tbsp parsley

     First prepare the duxelles.  Sauté the onion in olive oil, or butter and olive oil, until transparent, add the garlic and mushrooms and cook, stirring constantly until the mixture is dry. Then add the seasoning and parsley, simmer 1-2 minutes more, discard the garlic and set the duxelles aside.*

     For the stuffing put the bread in a food processor with all the other ingredients, reserving 3-4 tbsp cheese for later.   Taste for seasoning and adjust with salt and pepper, if necessary.

   

     Wipe the mushroom caps, arrange them on an oiled ovenproof dish and sprinkle with salt and pepper. Stuff them with the filling, brush with olive oil and sprinkle with the remaining cheese.    Bake the mushrooms in an oven preheated to 190C (375F) for 15-20 minutes.

*Spoon the left over duxelles in a jar, cover and store in the refrigerator or in the freezer.  Very useful for sauces, stews or stuffed mushrooms!

                                                

  

 MELOMAKARONA

           This is another recipe for traditional biscuits soaked in syrup, indispensable in Greek homes at Christmas and New Year’s Day.

      

480 ml (2 cups) olive oil and corn oil, half and half or you could use only corn oil

200 g (1 cup) sugar

120 ml (½ cup) brandy

120 ml (½ cup) orange juice

1 tsp ground cinnamon

¼ tsp ginger powder

1 tbsp freshly grated orange rind

1 kg (2 lb) soft flour

2 tsp baking powder

1 tsp baking soda

A little salt

150 g (1 cup) walnuts, chopped

Powdered cinnamon

Syrup:

200 g (1 cup) sugar

400 g (1 cup) honey

480 ml (2 cups) water

     Combine the oil, sugar, brandy, orange juice, spices and freshly grated orange rind and beat with a hand mixer, until the sugar is dissolved.

     Sift the flour, baking powder, baking soda and salt together and make a well in the centre. Pour in the oil/sugar mixture, and gradually combine the wet with the dry ingredients, stirring in the beginning with a spoon and later knead until a fairly soft  dough is obtained. 

          Shape into egg-shaped cookies and press with a fork crosswise to flatten them a little. Bake in oven preheated to 190 C (375 F) for 15-20 minutes.  Remove from the oven and set aside to cool.

     Combine the syrup ingredients and boil for ten minutes.  Dip each cookie into the hot syrup, arrange on a platter and sprinkle with chopped walnuts and a little powdered cinnamon, if using.

(Makes about 40 cookies)  

 BUTTER COOKIES

    Kourabiedes

           These butter cookies are very popular in Greece, and not only during the Christmas season.  Traditionally kourabiedes should be prepared with flour, clarified butter, a little sugar and almonds, without any eggs or liquids. Do try this different version.

450 g (15 oz) butter, at room temperature

100 g (½ cup) sugar

A little salt

2 egg yolks, beaten

1 liqueur glass brandy

150 g (1 cup) almonds, blanched and peeled, roasted and chopped

300 g (2 heaped cups) plain flour

150 g (1 heaped cup) self-raising flour

1 tsp baking powder

1 liqueur glass brandy

250 g (½ lb) icing sugar

           Beat butter, sugar and salt together until light and fluffy. Add the egg yolks and the brandy and continue beating until well mixed, and then fold in the almonds.

          Combine the flours with the baking powder and stir gradually, by the spoonful into the butter mixture until a soft, pliable dough is obtained.   Shape the dough into walnut-sized balls, flatten them slightly and arrange them on a tin lined with baking parchment.  Bake in an oven preheated to 170 C (325 F) for 15-20 minutes until scarcely golden. 

        While still hot, brush the cookies lightly with brandy and set aside to cool.  When completely cold, coat them with icing sugar and pile them on a serving dish, in layers, to form a mound, sprinkling each layer, lavishly, with icing sugar.

RENEE’S CHRISTMAS PUDDING

        My mother was given this recipe by friends and neighbours, “the Kerries”, when she first went to India.  It differs from the traditional Christmas pudding by soaking the candied and glace' fruit in brandy for 48 hours and by replacing beef suet with butter.  In those days everybody used beef suet for puddings.

Fruit finely chopped:

200 g (6 3/5 oz) candied lemon or bergamot peel

250 g (8 1/3 oz) candied orange peel

250 g (8 1/3 oz) candied bitter orange (Seville) peel

200 g (6 3/5 oz) glace' cherries

200 g (6 3/5 oz) glace' pears

1 piece stem ginger in syrup, strained 

200 g (6 3/5 oz) dried apricots

200 g (6 3/5 oz) dried prunes

300 g (10 oz) whole raisins

200 g (6 3/5 oz) apples, cored, peeled and cubed

150 g (5 oz) almonds, blanched and peeled, lightly roasted and coarsely chopped

250 ml (1 cup) good quality brandy

250 g (½ lb) butter or margarine at room temperature

400 g (13 1/3 oz) caster sugar (you may use brown sugar for a darker pudding)

A pinch of salt

8 eggs separated, whites whipped to the soft peak stage with a pinch of salt

375 ml (1½ cup) fresh orange juice

400 g (13 1/3 oz) dried breadcrumbs mixed with

¼ tsp freshly grated nutmeg

¼ tsp ginger powder

           Soak the first 11 ingredients with brandy for 48 hours, stirring thoroughly from time to time.

           Prepare the pudding basins by brushing with vegetable oil and by lining the base with rounds of baking parchment, oiled on both sides.

          Whisk butter, sugar and salt until light and fluffy, add the egg yolks, one at a time, and continue to whisk until smooth.  Add the orange juice in thirds, alternately with the breadcrumb mixture, beating well after each addition.  Then stir in the fruit and finally fold in the whipped egg whites.

          Pack the prepared basins, tightly, with the pudding mixture, level the top and cover with another round of oiled parchment.  I do not cover the basin with a damp cloth, sprinkled with flour, the way my Mother did.  I just seal it with tin foil and cook it in a Chinese bamboo steamer for 2½ -3 hours, over simmering water, adding more boiling water as necessary.

         Serve the Christmas pudding piping hot, garnished with a small sprig of holly.   Pour a glass of hot brandy over the top and ignite.    Traditionally Christmas pudding is served with rum butter, but we prefer it with unsweetened thick cream.

A DELICIOUS ORANGE CREAM AND CHOCOLATE TART

If you like candied orange peel with chocolate, this is the dessert for you

Pastry

130 g (4.3 oz) butter, cut in pieces

200 g (1 ½ cups) flour mixed with

2 tbsp almonds, finely ground,

2 tbsp sugar

Pinch of salt

½ tsp finely grated orange rind

1 egg, beaten  

1-2 tsp or more orangeade

 Orange Cream

150 g (5 oz) condensed sweet milk

1 twist of orange peel
A pinch of salt

90 ml (an ample 1/3 cup) thick cream

½ liqueur glass Grand Marnier or any other orange flavoured liqueur

Chocolate Cream

200 g thick cream

200 g dark chocolate cut into bits
1 tsp honey

½ liqueur glass Grand Marnier or any other orange flavoured liqueur

Slivers of candied orange peel, for garnishing

           For the pastry, mix butter with the flour mixture, with your finger tips until it resembles crumbs. Then add the egg and just enough orangeade to obtain a soft pliable dough.  Cover and refrigerate for at least ½ an hour.  Roll out the dough and line a tart dish.  Prick with a fork all over and bake blind, covered with baking parchment and beans, for 20 minutes, then uncover and bake for 10 minutes more and set aside to cool.

          Make the orange cream by combining the first three ingredients, in a sauce pan and simmering for 15 to 20 minutes.  Remove from the stove and stir in the liqueur, discard the peel and cool

          Bring the cream just under boiling point, pour over the chocolate and honey and stir until smooth.  Add the liqueur and mix until thick and glossy.

           Pour the orange cream evenly into the pastry shell and place it in the fridge for at least ½ hour.   Then spoon the chocolate cream smoothly over, garnish with slivers of candied orange peel and refrigerate for at least 1½ hour before serving.

  

          

 MINCE PIES

                  This delicious British mini fruit pie is baked by the million during the Christmas season, and is traditionally served with rum butter.

  Pastry:

260 g (2 cups) plain flour

about 169 g (3/4 cup) butter

2 tbsp sugar

A pinch of salt

1 tsp finely grated orange rind

1 tsp finely grated lemon rind

1 egg yolk

1-2 tbsp orangeade

Mincemeat:

250 g (½ lb) apples, peeled, cored and cubed

250 g (½ lb) currants

250 g (½ lb) prunes

250 g (½ lb) sultanas

250 g (½ lb) light brown sugar

60 g (2 oz) almonds, blanched, lightly roasted and coarsely chopped

60 g (2 oz) candied citrus fruit peel, finely chopped

¼ tsp freshly grated nutmeg

¼ tsp powdered cinnamon

1/8 tsp powdered cloves

¼ tsp powdered ginger

¼ tsp salt

62.5 ml (¼ cup) brandy

62.5 ml (¼ cup)  dark Jamaica rum

90 g (3 oz) butter, melted

Rum Butter:

60 g (2 oz) butter, softened

90 g (3 oz) light brown sugar or more if preferred, pressed through a sieve 

3 tbsp dark Jamaica rum

1/8 tsp freshly grated nutmeg
1/4 tsp ginger powder

Grated rind of ½ lemon

         For the pastry, beat the butter, sugar and salt until light and fluffy, add the egg yolk and keep on beating until well combined.  Mix the flour with the grated peel and stir into the butter mixture, by the spoonful, until a soft pliable dough is formed.  Add a little orangeade only if necessary.  Do not over handle.  Cover and refrigerate for at least 2 hours.

         Meanwhile prepare the mincemeat. Place the fruit, sugar, salt and spices into a large bowl and mix well together.   Then add the brandy and rum until all the ingredients are moistened, cover and refrigerate. This can keep for 6 month at least.

        For the Rum Butter mix all the ingredients well together and shape a small cylinder, cover with cling film and refrigerate.

        Roll out the pastry on a lightly floured surface into a circle and cut out 12 rounds with the rim of a water glass and 12 smaller ones with a wine glass. Gently press the larger rounds into patty tins, lavishly brushed with melted butter.  Spoon about 1-1½ tsp of mincemeat into each pastry case.  Trim the excess pastry, moisten with water and add the small pastry rounds on top and seal.  Slash two parallel slits on top of each mince pie.  Bake the pies in an oven preheated to 200 C (400 F) for the first 10 minutes, then reduce the heat at 180 C (350 F) and bake for about 10 minutes longer.  Serve with Rum Butter.

             We wish you a Merry Christmas

                                                              We wish you a Merry Christmas

            We wish you a Merry Christmas
And a Happy New Year!

    

Autumn

          Autumn came late in central and southern Greece, this year.  I don’t want to imply that this is a result of man-made global warming.  But we can’t help being anxious, as we are about more tangible problems, such as the future of our country, our jobs and homes and the unrest and war in many parts of the world.  

         My husband and I decided neither to read newspapers nor to listen to the news, but we concluded that it was impossible. On the other hand, we agreed with our friends not to mention a word about the financial crisis or other unpleasant topics, when we are together, but to enjoy simple things and each other’s company for as long as we can.

         As I was saying, autumn came late this year.  It's only a fortnight since the leaves changed colour, turning the landscape into a burnished scene of beauty.  I just love this time of the year and I always  remember with nostalgia, a song that was a great hit, when we were young teen-agers.

    LES FEUILLES MORTES

    The falling leaves, drift by the window

    The autumn leaves of red and gold

     I see your lips, the summer kisses

    The sun-burned hands, I used to hold

    C’est une chanson, qui nous ressemble

    Toi tu m’aimais, moi je t’aimais

    Nous vivions tous, les deux ensemble

    Toi qui m’aimais etc….

          To return to the subject of this blog, let me give you a few recipes for dishes made with autumn fruit and vegetables.

MEAT WITH QUINCE

                                                      

             This is a lovely meat dish, with a thick, fruity tomato sauce.

1.5 kg (3 lb) pork, beef or chicken cut in serving pieces, coated with seasoned flour

1 kg (2 lb) quince, cored and cut in sixths or eighths

1  large onion, finely chopped

2 tbsp olive oil or
1 tbsp butter and
1 tbsp olive oil
1 heaped tbsp tomato paste

1 liqueur glass brandy

120 ml (½ cup) sweet wine

3 ripe tomatoes, halved, seeded and grated, skins discarded

Salt, pepper and sugar to taste
A pinch of Cayenne pepper, if you wish
A small cinnamon stick, optional

Hot water

1 tbsp or more honey

1 tbsp butter

           Brown the meat in butter or olive oil, add the onion and sauté until transparent.   Add the tomato paste and stir, and season with salt, pepper and Cayenne pepper, if using.  Pour in the brandy and then the wine and simmer stirring for 2-3 minutes.  Then add the tomatoes, the cinnamon stick, if using, and enough hot water to just cover the meat.  Sprinkle with a little sugar, cover the saucepan and simmer until the meat is almost cooked.

          Add the quince to the meat, sprinkle with a little salt and  drizzle with hot water to cover, if necessary.  Cook gently until both the meat and the quince are tender.  If you have used a cinnamon stick, discard it.   Taste and add more salt if necessary,  freshly ground pepper, honey and 1 tbsp of butter and swirl. Simmer, covered, for 2-3 minutes more.   Serve with  saffron rice or  "smashed potatoes". 

(Serves 8)

        

 BAKED QUINCE WITH CUSTARD AND ALMONDS

     Our daughter-in-law Elpida gave me this recipe.  Offer this lovely, easy desert after a family meal, as it's a favourite with all ages.  You can, also, prepare it with apples or apricots poached in light syrup.

5-6 quince, baked, peeled, and sliced

2-4 tbsp sugar

Custard:

1 litre (4 cups) milk

2 whole eggs

4-5 tbsp cornflour

8-10 tbsp sugar or according to taste
A pinch of salt

Vanilla

1 piece of lemon rind

Garnish:

4-5 tbsp almonds, peeled, roasted and coarsely chopped

           Arrange the quince slices, in a single layer, on a dish and sprinkle with sugar.

 

         Place 3 cups of milk with the lemon rind in a saucepan, over low heat.   Mix the cornflour with the remaining milk, add the sugar and stir until well combined.   Pour the cornflour mixture into the simmering milk, stirring quickly until the custard thickens.  Remove from the heat, discard the lemon rind and set aside to cool, stirring occasionally.

. 

     Beat the eggs with the vanilla, pour them  into the custard and mix thoroughly.  Place the custard over low heat and simmer for 5-6 minutes, stirring all the time.  Remove from the heat and let it cool slightly, stirring from time to time.

     Pour the custard over the quince and sprinkle with  ground almonds.   Refrigerate for at least 2 hours before serving.

(Serves 6-8)    

CRYSTALLIZED CHESTNUS

  
        Almost everybody’s favourite.    It might be smarter to double the recipe.

30 large chestnuts

450 g (2¼ cups) sugar

500 ml (2 cups) water

½ tbsp lemon juice

          Wash and parboil the chestnuts in slightly salted water with a piece of lemon rind.   Peel while still warm, as it's easier, and set aside.

   

          Place the sugar and water in a large saucepan, bring to the boil add the chestnuts and simmer for 5-7 minutes.   Remove the pan from the fire and set aside to cool.  

          On the second day, remove the chestnuts with a slotted spoon and reduce the syrup, boiling briskly for about 10 minutes. Then re-place the chestnuts and simmer gently until the chestnuts are almost done.  Remove the saucepan from the heat and set aside.

  

        Finally, on the third day, remove the chestnuts once more, and boil the syrup with the lemon juice until thickened.  Then add the chestnuts to the syrup, but do not boil.  Remove the saucepan from the fire, and, when almost cold, lift the chestnuts out of the syrup with a slotted spoon and let them strain, on a rack.  When they are completely cold wrap them in special foil, lined with paper.

POMEGRANATE AND HONEY VINAIGRETTE

          Try this dressing with salad greens, such as young spinach, cos lettuce, endive, sliced fennel bulbs and sprinkle with sweet, juicy pomegranate seeds. But it is also very good over a white and red cabbage salad.

6 tbsp extra-virgin olive oil or garlic-scented olive oil

2 tbsp tarragon vinegar or

1 tbsp vinegar and 1 tbsp lemon juice

1 tbsp honey or more if preferred

2 tbsp pomegranate juice (cut a pomegranate in half and squeeze like a lemon)

½ tsp salt

Freshly ground black pepper

          Combine all the ingredients and whisk together until the dressing thickens. Taste for seasoning and adjust, if necessary.

  

PUMPKINN CAKE WITH APPLES AND RAISINS

A delicious, moist cake!

115 g (½ cup) butter

350 g (1 3/4 cups) sugar

2 eggs

1 tsp vanilla essence

2 medium apples, pared and cubed

250 ml (1 cup) pumpkin puree

260 g (2 cups) or more self-raising flour

1 tsp baking powder

 ¼ tsp baking soda

 ½ tsp salt

 ½ tsp cinnamon powder

 ¼ tsp nutmeg

 ¼ tsp cloves

 ¼ tsp ginger powder

 ½ cup raisins sprinkled with 1 tbsp flour mixture

Icing sugar for sprinkling over

     In a medium bowl sift together all the dry ingredients.    In a large mixing bowl cream the butter and sugar, then stir in the vanilla, pumpkin puree and the apples. Incorporate the flour mixture and finally the raisins.  Spoon into two loaf tins and bake in an oven preheated to 180 C (350 F) for about 50-55 minutes.  Turn out on a rack to cool. Serve sprinkled with icing sugar.

                                 

                       SWEET PUMPKIN PIE FROM PAROS

                  

         You could also prepare this pie with short-crust or rough-puff pastry, if preferred.    However, the traditional way is to use phyllo pastry.

Filling:

1 ½ kg (3 lb) pumpkin, grated and sprinkled with very little salt

100 g (1 cup) walnuts, coarsely chopped

100 g (1 cup) almonds, blanched, lightly roasted and coarsely chopped

100 g (2/3 cup) sultanas

The rind of 1 orange, freshly grated

50 g (2 tbsp) lightly roasted sesame seeds

350 g (1 ¾ cups) sugar

1 tsp cinnamon
1/4 tsp ginger powder

¼ tsp ground cloves

¼ tsp ground nutmeg

4 tbsp dried bread crumbs

Pastry:

1 packet (10 sheets) phyllo pastry

Olive oil or melted butter

2-3 tbsp sugar

Cinnamon

           For the filling, squeeze the pumpkin very well, with the palms of your hands to extract as much liquid as possible, and mix with rest of the filling ingredients, reserving 2 tbsp of bread crumbs for further use.

          Line a round 30 cm (12 in) tin with 5-6 sheets of phyllo pastry, brushing each sheet with melted butter or olive oil, and sprinkling lightly with sugar and cinnamon. Sprinkle the last sheet with the reserved bread crumbs.  Spread the filling on top and cover with 3 sheets of phyllo pastry brushing each sheet with butter or olive oil and sprinkling lightly with sugar and cinnamon.

 

       Then place the last 2 sheets of phyllo on top brushing them lavishly with butter or olive oil only.   Score the pie into squares, sprinkle slightly with cold water and bake in an oven preheated to 180 C (350 F) for about an hour.

(Serves 10-12)