Category Archives: holiday dishes

Galactobouriko

Syrup

  • 1 1/3 cup sugar
  • 1 1/3 cup water
  • 1 thick slice of lemon
  • 1 tsp vanilla

Mix the sugar and water and lemon slice together.  Bring to a boil.  After boiling for 15 minutes, remove from heat and add vanilla.

  • 1 package phyllo defrosted overnight in fridge
  • 1 sticks unsalted butter
  • 10 cloves
  • 1 stick of cinnamon
  • 1 orange peel–sliced in to fine slivers–do not grate
  • 5 cups milk
  • 1.25 cups of sugar
  • 1/2 cup farina (semolina or cream of wheat (w/o sugar added))
  • 7 extra large eggs
  • 1 tbsp vanilla

In large sauce pan add cloves, cinnamon, milk, orange peel and put on med high heat.  When  milk starts to boil add 1.5 cup of sugar and bring to a low boil, stirring frequently.  remove half of the orange rind and cloves.  When boiling add farina and stir continuously.  the smell of this custard has to be what heaven smells like. After stirring for 10-12 minutes add vanilla and reduce heat to low. Be careful not to burn the milk.  Remove Milk/farina mixture from the burner and remove the cinnamon.  beat 1 egg at a time into the mixture and mix well.

preheat oven to 350.

melt butter  unfold packaged phyllo.  butter 9×13 pyrex pan and layout first sheet of phyllo, brush with butter.  layer 8-10 sheets of phyllo on bottom, buttering each.  pour milk farina mixture on top of bottom layers.  cover mixture with remaining sheets of phyllo, buttering each one. tuck down edges and corners to prevent mixture from escaping.  butter top layer.  score teh top layer and on each strip poke a hole and insert a clove every couple of inches.  sprinkle with water and bake 40 min or until golden brown on top.  when removed from oven pour syrup on top right away and allow it to cool.

Adapted from a recipe from Corrina Mitrakis.  Takes time but is unbelievably delicious.  An Pasxa favorite…

Molasses Cookies

  • 1.5 c butter
  • 2 eggs
  • 4 c flour
  • 4 tsp baking soda
  • 1 tsp dried ground ginger
  • 1.5 c sugar
  • 1/2 c dark molasses
  • 1.5 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp ground cloves

Cream butter and sugar.  Add eggs one at a time.  Sit dry ingredients together and add alternately with molasses.  Roll balls the size of a walnut and roll in additional granulated sugar.  All the cookies can be rolled out at one time (it is really sticky) and put on wax paper while batches bake. Bake at 325 deg until brown–about 20 min.  makes 5-7 dozen depending on size.

From dad<3 a christmas favorite.  The house smells heavenly when they bake.

 

Cornbread stuffing

  • 1 batch cornbread (recipe on indian head corn meal bag) loosely crumbled
  • 1 package potato bread stuffing
  • 1 lb loose sausage
  • 1 large onion chopped
  • 1 cup diced celery
  • 2-3 cups stock
  • herbs–parsley, sage, thyme
  • 1 tbsp or so maple syrup
  • salt
  • pepper

Saute sausage until it browns.  Remove sausage and saute onion and celery until onion begins to turn translucent. combine all ingredients in big pot.  transfer to casserole and bake 30 min at 350–basically to heat thru.  It is best made early in the day and allowed to sit so flavors blend.

adapted from Nancy McAlister’s recipe

Tyropita

  • 800 g feta crumbled (dodonis if possible)
  • 4-5 eggs

Prepare phyllo, combine egg and feta.  After the first five layers of phyllo are down, pour in egg/feta mixture, and continue with remaining 4 phyllo layers.  Bake about 1 hour at 350 deg until golden and when you lift the pita with a large spatula you can see that the bottom is nicely browned.

On New Years, hide a coin—Vassilopita :-)!

 

From Andromahi ❤

Walnut Coffee Cake

Filling

  • 1 cup chopped walnuts
  • 2 Tbsp brown sugar
  • 1 tsp cinnamon

Cake

  • 1 cup softened butter
  • 2 cups sugar
  • 2 eggs
  •  1/2 cup milk
  • 1 1/2 cup flour
  • 2 tsp baking powder 
  • 1/2 tsp salt
  • 1 cup sour cream

Glaze

  • 3/4 cup powdered sugar
  • 1 Tbsp melted butter
  • 1 tsp vanilla

Preheat oven to 350 deg.  Make filling combining all ingredients in small bowl.  Make cake by creaming butter and sugar until fluffy; beat in eggs and milk until smooth.  Sift flour, baking powder and salt into small bowl.  Gradually add dry to butter mixture until well blended. Beat in sour cream and vanilla.  Spoon 1/2 of batter into sprayed tube or bundt pan.  Spoon filling over the batter then put remaining batter on top.  Swirl batter a bit with a knife.  Bake for 1 hour to 1 hr 15 min.  Prepare glaze. Cool for 10 min in pan, then remove and drizzle glaze over top.

From Ray ❤