1 c orange
1/2 cp brandy
2 tbs unsalted butter
1 /2 tsp salt
2 c golden raisins
3/4 c sugar
1/2 c honey
1 tbs ground cinnamon
1/2 tsp ground cloves
2 c all-purpose flour
2 tsp double-acting baking powder
1 /2 tsp baking soda
2 tbs grated orange peel
In a large, heavy bottomed saucean, combine all ingredients
listed from orange juice to cloves,
2.- Bring to a boil. Reduce
heat, and simmer for exactly ten minutes -- any longer,
and you'll have a good cannelized smelling door stop
instead of a cake.
3.- Set pot in cold water
to cool mixture completely.
4.- Sift into cooled syrup
flour, baking powder and baking soda.
5.- Beat vigorously for
eight to ten minutes (Takes muscles! We use a wooden
spoon for this.) or until batter is smooth and bubbly.
6.- Stir in orange peel.
7.- Turn into well greased
7 " fluted pan or 8" loaf pan. Sprinkle with
1/2 cup sesame seeds (optional, skip if you like).
8.- Bake for I to 4 1/2
hours, until a knife inserted in the center comes out
9.- Sprinkle with 1/4 cup
brandy and cool cake in pan. Bring to church to have
blessed, and then share with parishioners or the poor.
Me Karydia Ke Stafides (Greek Lenten Pie)
c short-grain rice
1 tbs margarine or light olive oil
2 c water
1 c shelled walnuts
1 c golden raisins
1-1/2 tsp ground cinnamon
1/2 tsp ground cloves
4 sheets Homemade Phyllo, or 1 lbs thick commercial
1/2 -3/4 c melted margarine or light olive oil, for
/2 c sugar
2/3 c water
2 tbs lemon juice
Peel of 1/2 lemon
1 piece cinnamon stick
Soak the rice for 5 minutes in water to cover.
2.- Drain and saute in
the margarine until glistening.
3.- Pour in the water and
cook over low heat for about 12 minutes, or until it
becomes very soft and has absorbed all the water.
4.- Turn the cooked rice
into a bowl and let cool a little.
5.- Preheat the oven to
6.- Mix the walnuts, raisins,
cinnamon, and cloves with the rice and stir well.
7.- Brush a 14 x 9 1/2
-inch baking pan with margarine and lay in 2 sheets
of homemade or 8 sheets of commercial phyllo, brushing
each sheet with margarine. Let about 2 1/2 inches of
dough hang over the edge of the pan, and trim the rest.
8.- Pour the filling into
the pan, smooth it with a spatula, and lay in the remaining
sheets of commercial or 2 sheets of homemade phyllo,
brushing each sheet with margarine. Trim the top sheets
to no more than 1/2 inch larger than the pan all around.
9.- Brush again with margarine,
and turn the hanging phyllo inward to seal. Using a
very sharp knife or a razor blade, score the top layers
to mark the desired sizes of the pieces you will cut
10.- Place in the oven,
and bake for 1 hour, or until golden brown on top.
11.- After baking for 30
minutes, start preparing the syrup. Place the sugar,
water, lemon juice, lemon peel, and cinnamon stick in
a saucepan, bring to a boil, and turn down the heat.
12.- Simmer until the pie
13.- The moment you take
the pie out of the oven, discard the lemon peel and
cinnamon stick, and pour the syrup over the pie. Be
very careful the syrup can bubble vigorously and can
14.- Cover the pie with
a clean kitchen towel and let cool completely before
serving. This rice pie tastes much better the next day
and keeps well for at least a day. (Author's note: This
is a Lenten sweet pie that is prepared in Metsovo, but
this recipe is my interpretation. Instead of using olive
oil, I have used margarine because I think the taste
of olive oil is much too strong. Needless to say, it
is infinitely better if the phyllo is homemade. - AGLAIA
Nistisimi (Greek Lenten Spinach Pie)
lbs curly endive
3 lbs fresh bulk spinach, washed, large stems removed
3 bn large scallions, white and green chopped together
5 tbs virgin olive oil
1 1/2 c finely chopped fresh dill
1 tbs salt and freshly ground black pepper
1 tbs rice or cracked wheat
1/2 c all-purpose flour
1 tsp salt
1 tsp baking powder
5 tbs olive oil
1 tbs sesame seeds
Start by making the pastry. Sift the flour with the
salt and baking powder.
2.- Mix in about 6 tablespoons
water, a little at a time, until the dough is gooey,
but not wet.
3.- Add 1 tablespoon olive
oil, plus another teaspoonful, and a little more flour,
if needed, to make a cohesive mass.
4.- Knead the dough for
5 to 10 minutes, until smooth and elastic.
5.- Cover it and set aside
to relax for an hour or two.
6.- For the filling, separate
the curly endive leaves, so the vegetable will cook
in the same time. Steam the spinach and endive together
in a large pan, in the water clinging to the leaves,
plus just an extra 1/2 cup. Turn the leaves over occasionally,
so they wilt evenly.
7.- When they are wilted,
but not mushy, drain them in a colander, pressing firmly
with the back of a wooden spoon to remove as much excess
liquid as possible. (Reserve the liquid for use in soup,
or drink with a squeeze of lemon juice, as the Greeks
8.- Saute the scallions
in 2 tablespoons olive oil, until barely soft. Add a
few tablespoons of water if they stick to the pan.
9.- Roughly chop the cooked
spinach and curly endive and finely grate the zest from
10.- Then toss the cooked
vegetables with the scallions, parsley, dill, lemon
zest and 1 tablespoon lemon juice, salt, and pepper,
adding 3 tablespoons olive oil.
11.- Set aside until you
are ready to fill the pastry.
12.- Choose an ovenproof
earthenware or glass baking dish 2 to 2-1/2 inches deep
and about 2 quart capacity and brush the inside with
13.- Divide the pastry
into two unequal parts, and then again into halves.
On a floured surface roll out one of the larger pieces
of pastry. This should be large enough to line the dish,
coming up and over the sides - this should make it very
14.- Fit it into the baking
dish and brush it with olive oil. Do the same with the
second piece of pastry, placing it on top of the first,
and brush again with olive oil.
15.- Sprinkle the tablespoon
of rice or cracked wheat over the bottom, to soak up
excess -juices, and fill with the spinach and herb mixture.
16.- Roll out the remaining
two pieces of pastry, separately, to fit the top of
the dish. Place the first on top of the spinach, brush
with olive oil, then place the second on top of that.
Prick the pastry with a fork in an attractive pattern
and brush the entire top with olive oil.
17.- Sprinkle with sesame
seeds. Bake in an oven preheated to 350 F for 45-50
minutes, until golden brown. (Source: Karen Mintzias)