Paximadia (Zwieback)
1 cup vegetable oil
1 cup granulated sugar
3 large eggs
3 1/2 to 4 cups flour, divided
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/2 cup chopped walnuts
1/4 cup toasted sesame seeds
Preheat oven to 350 degrees F. Lightly grease two baking sheets.
Beat oil and sugar. Add eggs one at a time.
In bowl, measure and mix together 2 cups flour, baking powder, cinnamon, nutmeg, nuts, and sesame seeds. Add flour mixture to egg mixture and add remaining flour as necessary to make a soft dough. Divide dough into four equal balls. Roll each to 12 inches long x 3 inches wide and 1/4-inch thick. Bake for 15 minutes on prepared baking sheets.
Remove loaves from oven. While warm, slice 3/4-inch thick diagonally or straight across. Place each slice cut side down back on baking sheet. Return to oven and lightly brown about 5 minutes per side to make a light toast.
Yield: 5 dozen
Xoriatiki (Greek "Village" Salad)
Serves 6.
4 ripe tomatoes
1 cucumber
1 onion
1 green bell pepper
Olives
Capers
Oregano
Salt
1/3 pound feta cheese, crumbled
1/2 cup olive oil
Cut the vegetables into slices and mix in a salad bowl. Top with the olives, capers and oregano and cover with crumbled feta cheese. Pour the olive oil evenly over the top.
Honey Cookies (Traditional Greek Christmas Cookies)
1 1/4 cups light olive oil
1/3 cup granulated sugar
1 cup orange juice
3 to 4 cups flour
2 1/2 teaspoons baking powder
1 1/2 cups semolina
1 grated lemon rind
1 grated orange rind
1 teaspoon cloves
1/2 teaspoon cinnamon
Syrup
1 cup granulated sugar
1 cup honey
Topping
1 cup walnuts, coarsely ground
2 teaspoons ground cloves
Beat olive oil with sugar. Add orange juice. Mix 2 cups of flower with baking powder and add to oil and orange mixture. Beat in brandy, semolina, orange and lemon peel, cloves, and cinnamon. Knead dough on floured surface, adding more flour as needed for strong elastic dough. Let stand covered for 20 minutes.
Preheat oven to 350 degrees F.
Shape dough into oval cookies about 2 1/2 inches long. Bake on oiled cookie sheet for 25 minutes. Let cool.
In saucepan bring sugar, honey and water to a boil. Simmer 10 minutes and remove from heat. Mix walnuts with cloves and sprinkle over cookies. Cool before serving.
Greek Goddess Salad
This makes a tangy, low-calorie lunch!
1 head romaine or green-leaf lettuce, rinsed and torn into bite-size pieces
1 medium green bell pepper, thinly sliced (about 1 cup)
2 medium tomatoes, cut into 8 wedges each
1/4 cup pitted, sliced olives, Kalamata or other oil-cured variety (optional)
1/4 cup crumbled feta cheese
Dressing
2 1/2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon black pepper
To prepare the dressing: In a small bowl, combine lemon juice, oil, oregano, and pepper. Mix well and set aside.
Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels. Place in a large salad bowl. Add bell pepper, tomatoes, olives, and feta. Pour the dressing over the salad. Toss gently to coat. Divide the salad among serving plates and serve immediately.
Serves 4.
Beef and Onion Stew (Stifado)
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 (2 pound) boneless beef chuck, tip or round, cut into 1-inch cubes
1/2 cup dry red wine
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely-ground pepper
1 bay leaf
1 stick cinnamon
1 (8 ounce) can tomato sauce
1 1/2 pound pearl onions, peeled
Crumbled feta cheese
Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender; remove with slotted spoon. Cook beef in remaining oil, stirring frequently, until all liquid is evaporated and beef is brown on all sides, about 25 minutes; drain fat. Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour and 15 minutes.
Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes. Remove bay leaf and cinnamon. Garnish with cheese.
Greek Rice with Feta
1/2 teaspoon olive oil
1 medium onion, chopped
3 garlic cloves, sliced
1 cup brown rice
3 cups vegetable stock
Salt
Juice and grated zest of 1 lemon
2 tablespoons crumbled feta cheese
1 scallion, sliced
1 tablespoon chopped fresh cilantro
In a deep saute pan or saucepan, keep the oil over medium heat and saute onion and garlic for two to three minutes. Add the rice and continue cooking, stirring, for two minutes, until coated with oil. Add the stock, stirring and scraping the sides of the pan, until the rice is cooked. Season to taste with salt. Cover and simmer over low heat for 25 to 30 minutes. Set aside, covered, to steam for five to six minutes. Uncover and test for doneness. If the liquid is not absorbed in the rice is not tender, return to the stove for a few minutes. Then add the feta, scallions and cilantro. Stir gently just to mix.
Serve immediately.
Greek Croustade
1 (10 ounce) package frozen chopped spinach
1/4 cup chopped onion
1 small clove garlic, minced
3 tablespoons butter or margarine
3 tablespoons flour
1/4 teaspoon crushed tarragon (optional)
1/8 teaspoon fresh ground pepper
1 cup milk
2 eggs, beaten
1/2 cup creamed cottage cheese
1 cup crumbled feta cheese
10 (17 x 12-inch) single phyllo dough sheets, thawed
1/2 cup (1 stick) butter or margarine, melted
Cook spinach according to directions; drain well, pressing out excess liquid. In saucepan, cook onion and garlic in 3 tablespoons butter or margarine until tender. Stir in flour, tarragon and pepper. Add milk all at once. Cook and stir until mixture is thickened. Stir half of mixture into eggs; return egg mixture into remaining sauce. Add cheeses and spinach; set aside.
Unroll phyllo dough; cover with dampened towel. Remove 1 sheet of dough; brush lightly with some of the 1/2 cup melted butter. Fold the sheet in thirds lengthwise; brush top with butter. Place one end of the folded sheet in center of a 12- or 14-inch pizza pan, extending it over the side of the pan. Repeat buttering of remaining phyllo dough, arranging strips spoke fashion evenly around pan. (The ends of sheets will overlap in center and be approximately 3 inches apart at outer ends.) Spread spinach mixture in an 8-inch circle in center of pastry. Starting with the last sheet of dough placed in pan, lift end of leaf up and bring toward center of filling. Holding end with both hands, twist ends several times; coil and tuck end under to from a rosette. Lay rosette over filling, leaving a 3-inch circle in center (center should be visible). Repeat with remaining in reverse order they were placed. Drizzle remaining butter over all.
Bake at 375 degrees F for 35 to 40 minutes or until golden.
Serve warm or cool. Cut into wedges to serve.
Apple Baklava
Apples give a distinctive twist to this traditional Greek dessert. Sauteing them first to let the water evaporate ensures a crisp crust.
6 Golden Delicious apples
6 Granny Smith apples
2 tablespoons unsalted butter
6 tablespoons granulated sugar
1/2 teaspoon cinnamon
Nut Mixture
2 1/2 cups walnuts, chopped
1/2 cup granulated sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
24 sheets phyllo dough
1/2 cup unsalted butter, melted
2 tablespoons plain dry bread crumbs
2 tablespoons honey
Apple Layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes. Cool.
Nut Mixture: Combine all ingredients in small bowl.
Preheat oven to 400 degrees F.
Trim phyllo sheets to 13 x 9-inch rectangles; cover with plastic wrap. Brush a 13 x 9-inch metal baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter. Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter. Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter. Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter. With sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then cut diagonally at 2-inch intervals to make diamonds.
Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack.
Serve warm or at room temperature with whipped or ice cream.