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. 

Traditional Greek Tyropita with Myzithra

We are excited to share this recipe with you, because it is absolutely delicious and reminds us of the traditional way our yiayias used to make all the pies (forget the easy way out on this one...you will have to roll your own dough).

Serves 8 (4 if you are Greek)

Ingredients for phyllo dough preparation:

2.2lbs of flour
1 tbsp salt
1 cup of olive oil
2 cups of warm water
3 tsp vinegar

Ingredients for the pita filling:

1 cup whole milk
1.5lbs of grated Myzithra cheese
2 tbsp semolina
2 tbsp cornflour
4 eggs
Freshly grated pepper to your liking

Recipe instructions:

To prepare the phyllo dough, place the ingredients in a mixer and blend until you obtain a soft manageable dough texture. We often recommend that towards the end you mix by hand to get a feel of the dough's consistency. Let the dough rest for 15-20 minutes, covered with a towel or plastic wrap. 

In a saucepan, boil the milk and add the semolina to it while mixing. 
Remove from heat and let the mixture cool.
Add the remaining ingredients to it and mix well - you can use your hands just like yiayia or if this is too traditional for you, use a mixer to blend all the filling ingredients together. Once you get a uniform mixture you can add the crushed fresh pepper on top and mix again.

Now that your filling is ready, it's time to roll the dough.
Depending on the pan you are using you can "open phyllo" in square or round shapes.  It all depends on the shape of the pan you decide to use. The goal is to cover the pan's surface with the freshly rolled dough.  The thickness of the phyllo sheet should not exceed 1/6th of an inch. 
After you lay the first layer of phyllo dough, brush it with some egg and olive oil and spread some of the Myzithra filling.  Continue this process with four to eight phyllo layers. How much of the filling you use, it will depend on the layers you can create. The layers might vary based on the size of the pan you are using and on how thin you can get the single phyllo sheets to be; the thinner the phyllo the greater number of layers you will be able to create.  Ideally, more and thinner layers will create a fun crispy dough that will have a flaky look and crunchy texture.

When you place the last layer of phyllo, brush with egg yolk blended in some warm water (just enough to help the york be spreadable) and bake in the oven at 375F (if you are using a convection oven use 350F) for 30-40 minutes. When your pie takes a beautiful golden color this is your hint that another delicious adventure awaits.

Καλη Ορεξη!

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 Salad

Greek Salad is one of the most simple, nutritious, refreshing, and light fares. Follow this recipe using fresh tomatoes and cucumbers and top with authentic Greek Feta to create a juicy natural dressing at the bottom of your salad bowl like one you've never tasted before! The natural juices of the tomatoes along with the juice from the creamy Feta make a heavenly combination as they blend with Greek Extra Virgin Olive Oil. One thing is for sure... it will leave your guests wondering how you made the "salad dressing".

Ingredients:

• 2 whole tomatoes
• 6 oz. of authentic Greek Feta
• 1 sliced red onion
• 1/2 a cup of olive oil
• 1/3 cup of Kalamata olives
• 1 sliced cucumber
• Pinch of salt 
• 1 teaspoon of dried oregano

Directions:

1. Slice the tomatoes into eight pieces (each) and put them into a medium bowl. Add the sliced cucumber, onions, and olives.
2. Pour the olive oil and salt on top and gently stir the salad making sure the oil and salt are distributed evenly. 
3. Add the Feta (in cubes or as a whole slice) and sprinkle some more olive oil.
4. Add the dried oregano on top and stir the salad again.
5. Serve as a side dish or a light fare. Enjoy!

Htipiti (Hot Feta Spread)

Serves 6

Ingredients:

2 cups crumbled authentic Greek Feta 

2-3 hot banana peppers (we like our Htipiti hot! but if your "hot" tolerance is not there, 2 peppers will suffice)

1/3 cup extra virgin olive oil

Instructions:

Grill the banana peppers, cool and remove their skin.

Slice the top and carefully remove any seeds.

Chop the peppers in very small pieces (minced is best as you don't want to end up with chunks of hot peppers in one bite).

Add the crumbled feta and start mixing as you slowly add the olive oil to create a creamy consistency. Depending on the amount and kind of Feta you use more olive oil might be necessary, but remember that when done mixing there will be no visible signs of olive oil in the spread.

When the spread is ready, transfer to a nice small plate and decorate with olives and parsley for a nice presentation. Spread over rusks, crackers or a fresh slice of baguette!

Hint: use of food processor might work best for the preparation of this spread as it will help you achieve a better creamier consistency. This is a thick spread and not easy to mix by hand. Use the olive oil as a medium to achieve the desired texture, but keep in mind that usually Htipiti is pretty thick due to the Feta content.

Halloumi

Halloumi is known as the Cypriots' quintessential cheese, but this unique cheese has actually an Arabic origin, hence, it is also widely used in the Middle East in a variety of recipes.  What is unique about Halloumi?  It's claim to fame is the fact that it can be fried or grilled without losing its shape.

The Cypriots use a mix of sheep's, goat's and cow's milk in the making of Halloumi which is rather complicated. Often times vegetarians use Halloumi in their diet as a source of protein added to their meals and salads as it always surprises with its fresh taste and texture.  There is a variety of way to enjoy this cheese but our favorite is as an appetizer or a fun snack during the evening hours.  If you are a fan of fried cheese, cut Halloumi in small cubes and toss them in a frying pan with a bit of Greek extra virgin olive oil until they start taking a beautiful golden color and develop a crisp surface. Add some cherry tomatoes cut in half, fresh basil and a side of kalamata olives and you are in for a fun treat.

Not a fan of the frying pan?  Try Halloumi on the grill for a lighter flavor...Feeling naughty?  Add a glass of Greek Moschofilero, seat back and enjoy!

Καλη Ορεξη!

Great Lent 2014 - Fried Cod Fish

Written by: Alexia Warner

During Lent one of my favorite treats is Cod Fish (Μπακαλιαρος).  Here, I share one of my favorite recipes for cod fish which is a bit more playful and sinful at the same time (you guessed right, some frying is involved but you don't have to eat too much.  After all, this would defeat the purpose and meaning of lent...)

Ingredients:

• 2.5 lbs of cod fish (salted cod fish is what I use for this recipe)
• 2 eggs
• Beer (oh, yes!)
• Flour
• Finely chopped dill
• Finely chopped oregano
• Salt
• Pepper

White Garlic Sauce -skordaliá (optional):

• 1lb stale white bread
• 4 cloves of garlic
• 7 FL Oz (a small cup) of extra virgin olive oil
• Lemon juice (one juicy lemon is enough)
• A pinch of salt

For the sauce: Soak the stale bread in water and squeeze to drain it well. In a blender, combine bread, garlic cloves and start mixing. Gradually add the olive oil and lemon juice until the mixture develops a saucy consistency.

Bonus Tip: Sauces like skordaliá develop a better taste and texture if they are prepared a day ahead of serving. If you plan a dinner, you can get the preparation of this sauce out of the way a day earlier and achieve a better result.

Recipe:

At least 24 hours before executing this recipe place cod fish in a bowl with water to desalt it.  Make sure you change the water frequently as just leaving it in the same water over 24 hours won't do the trick. I usually change the water 4-5 times over the period of 24 hours.  If you don't do this step you will end up with one very salted cod fish meal.

Most salted cod fish comes already in small pieces (one serving) but if that's not the case you will need to cut the fish into smaller pieces prior to proceeding with this recipe; think that every piece you cut should be enough for one person.

Once the fish is desalted and dried (you can use paper towels to drain any access water) you can proceed with the preparation of the batter (κουρκουτι) which will consist of the two eggs, beer, salt and pepper to your liking, and flour.  I love freshly grounded pepper for this step and would highly recommend! The goal for the batter is to be fluid enough so that you can dip the cod fish without dripping much.  For this reason you have to play a bit with the balance of beer and flour as you don't want to end up with a batter that is too solid. If your batter ends up being to liquid then add some more flour to it.

In a frying pan, heat up some oil and let it get very hot.  Once it starts to bubble, add the cod fish dipped in batter (careful not to splatter).  Fry until the batter starts to get a nice golden color.  In a large plate lined with paper towels (they will absorb any excess oil) place the cooked pieces of cod fish and keep warm until it is time to serve.

If you have chosen to prepare the white garlic sauce you can serve it on the side along with the codfish.