Greek Honey Puffs - Loukoumades

Loukoumades are the ultimate comfort food. Most of us know them as Greek Honey Puffs, but their name is Loukoumades or more accurately Loukoumathes. As fancy as they seem, they are fairly simple to make; however, they have to be served hot which is why often times you won't find them at Greek gatherings. This sweet temptation is ideal for the late days of summer, which is why we chose them to be our first recipe as Fall is just around the corner.

Ingredients:

0.5 ounces of active dry yeast
31/2 cups of flour

1 cup of warm water

1 cup of milk
1 tbsp of sugar
1 tsp salt
3 tsp olive oil

For the toppings you will use:
Honey
Cinnamon
Crushed walnuts (optional)

Directions:

1. Dissolve the yeast in warm water. 
2. Add the rest of the ingredients in the same bowl and mix well until you get a porridge like consistency. That will be your base batter for loukoumades.
3. Cover the batter and set it near a warm place for 1-2 hours and allow it to rise. You will notice that it will develop bubbles on top. That is normal and a good sign that the yeast is doing its magic.
4. In a deep fryer, pour vegetable oil and set on high heat. The vegetable oil should be hot, but not smoking; this is key for a beautiful consistency of loukoumades as you will avoid burning the outside before the inside is sufficiently cooked.
4. Drop tablespoon sized dough balls (use your hands to squeeze tablespoon size doses of dough into a spoon) in the hot oil and deep fry. Make sure the dough is golden on all sides.
5. Take the puffs out of the oil and set in a bowl or plate lined with paper towels (they will absorb the majority of the grease from deep frying). Allow them to sit for a few minutes and top them off with honey and cinnamon.

If you find that you like a thinner consistency in honey, you can mix some of it with water and bring to a boil. You will then remove the bubbles that develop and use the syrup like mix that remains as your honey topping for the loukoumades. 

Ρυζογαλο (Rizogalo - Rice Pudding)

A very popular Greek recipe and a refreshing dessert, especially during the hot summer months...

Ingredients:

• 1 cup white rice
• 3 cups water
• 8oz whole milk
• 1tsp. Vanilla powder
• 6 tbsp. Sugar
• 2 tsp cinnamon
• 2 tbsp. Corn flour

Recipe:

Wash the rice thoroughly and drain. 

In a saucepan, combine the 3 cups of water, the rice, the cinnamon and the vanilla and bring to a slow boil.

Cook until the mixture gets an oatmeal like consistency. 

As soon as the mixture becomes oatmeal like add the milk. It is best that the milk is room temperature and not cold. 

Add the sugar and keep mixing until it is all dissolved. Using a wooden spoon continue to slow cook and swirl so that the rice pudding does not stick to the pan.

Dissolve the 2 tbsp. of corn flour to warm water and add to the saucepan with the rice pudding mix. Mix well.

Remove the mixture from the heat and transfer to a container of your choice. You can use a large glass bowl or even distribute the mix among small bowls to create individual portions for serving. You will notice that as the rice pudding sits, consistency will change and the mixture will become more solid. 

As soon as the mixture cools (at room temperature) place in the refrigerator for two to three hours.

You can sprinkle some cinnamon on top of the cold rice pudding right before serving.

Enjoy!

Traditional Greek Halvá with Semolina

Written by: Alexia Warner

During Sarakostí (Lent Season) Greeks stick to legumes, grains and greens. Consumption of meat and cheese is significantly reduced, although most continue to consume the dairy products and refrain from meats only.

In the dessert arena one particular sweet treat dominates during this time of the year, Greek Halvá, made mainly with fine semolina (simigdáli) and oil. This happens to be one of my favorites and growing up in Thessaloniki I did not have to wait for Lent to have Halvá as along with Tsouréki they are signature desserts of Thessaloniki.

The aromas in Halvá are amazing and for those who enjoy cinnamon and pine seeds like myself this is a treat like no other.  Pair it with some freshly brewed Greek coffee and you experience a taste of pure heaven!

Although there are many versions of this recipe, I am a gal of simplicity.

Here is my favorite recipe for Halvá with Semolina:

Ingredients: 

3.5 cups of sugar (you can use brown sugar for a healthier version)
1 cup of vegetable oil
3 cups of coarse semolina (if you cannot find coarse semolina you can use fine as well)
Ground cinnamon
Pine Seeds

Recipe:

Place the sugar with 4 cups of water in a pan and bring to a boil, stirring continuously (this is the syrup for Halvá). The syrup should take no more than 4 minutes from the time the mixture starts to boil.

In a casserole, heat the vegetable oil (very hot!) and add the semolina.  Lower the temperature to a medium and stir continuously until the semolina starts to take a nice beige color (similar to brown sugar but a bit lighter).

Pour the syrup over the semolina.
Warning: when pouring the syrup over the semolina do so gradually and be careful as at this stage the mixture will spatter.

Remember to stir continuously so that the semolina does not get stuck and burn at the bottom of the casserole.

Turn the heat off and continue to stir for a minute.

Add the cinnamon (to your liking, but keep in mind too much cinnamon will turn the Halvá bitter)

Add the pine seeds (half a cup is sufficient)

Remove from the hot surface and let the mixture rest.

If you are expecting guests, I would highly recommend you place the Halvá in a bundt (forma) and as soon as it cools off, place it in a large round plate before serving.

For those of you who love oranges, you can top it off with some orange zest to enhance the already magnificent aroma of Halvá.

Last but not least, make sure you enjoy it with some fine company...