Pontica (Orange Cake in Syrup)
Cake
1/4 cup (1/2 stick) butter, melted
6 eggs, separated
1 cup granulated sugar
1 teaspoon orange rind
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon baking powder
Syrup
1 cup orange juice
1 cup water
1 cup granulated sugar
Preheat oven to 350 degrees F. Butter an 8 x 12-inch pan with 1/4 cup melted butter.
Make syrup by combining orange juice, water and sugar in saucepan. Bring to a boil; reduce heat and simmer about 20 minutes. Remove from heat. Allow to cool.
Beat egg whites until stiff.
In another bowl, beat egg yolks until light yellow. To yolks add sugar, orange rind and vanilla extract; cream well.
Mix flour and baking powder together, set aside.
To egg yolk mixture, add egg whites, alternating with 2 tablespoons of flour, ending with egg whites. Pour batter into prepared pan. Bake for 35 minutes or until a wooden pick inserted in center of cake comes out clean. Remove cake from oven; cut into diamond shapes. Pour cold syrup over hot cake. Let cool completely before serving.
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.