Text 14113, 78 rader
Skriven 2011-07-31 06:45:02 av Dave Drum (1:18/200.0)
Ärende: GREEK 088
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Melomakarona * Phoenikia
 Categories: Desserts, Citrus, Nuts, Booze
      Yield: 40 Servings
 
  1 1/2 c  Honey
  1 1/2 c  Granulated sugar
      1 c  Water
      1 tb Lemon juice
      1 lb Fine chopped walnuts
  1 1/4 c  Sweet butter; softened
      4 ts Ground cinnamon; or more
  1 1/2 c  Light vegetable oil
    1/2 c  Confectioners' sugar
      2 lg Oranges; strained juice only
      2 tb Cognac or brandy
    1/4 ts Ground cloves
    1/2 ts Grated nutmeg
      1 ts Baking powder
    1/2 ts Baking soda
      6 c  All-purpose flour; or more
      2 oz Fine chopped walnuts
 
  Author's Note: Ancient and traditional small, spicy baked
  syruped cakes, these are perfect for a large buffet. The
  nickname asserts their introduction into Greece by the
  Phoenicians, but not with these ingredients! Within my
  lifetime I have seen the oil give way to butter and semolina
  succumb to flour.
  
  Combine the honey, granulated sugar, water, and lemon juice
  in a saucepan and boil for 5 minutes. Remove from the heat.
  Combine the 1 pound finely chopped walnuts with 1/4 cup of
  the softened butter, 2 teaspoons of the cinnamon, and 5
  tablespoons of the syrup. Reserve the remaining syrup and
  set the filling aside while you prepare the dough.
  
  Using an electric mixer, cream the remaining butter (1 cup)
  with the oil until light and fluffy. Gradually add the
  confectioners' sugar, beating on medium speed. Add the
  orange juice slowly to the batter, along with the Cognac or
  brandy, 1 teaspoon of the cinnamon, and the other spices. In
  a small bowl, sift the baking powder, soda, and 2 cups of
  the flour together. Slowly add the flour mixture to the
  batter and beat for a few minutes. Continuing to mix by
  hand, add only enough remaining flour to make a soft dough.
  Knead.
  
  Break off small pieces of the dough and shape with your
  fingers into oblongs about 2-1/2-inches long and 1-inch
  high. Flatten between your palms and place 1 teaspoon of the
  filling mixture in the center. Work the dough around the
  filling to enclose it completely and press firmly to seal.
  This procedure sounds difficult, but with many hands it is
  quite simple. Place on a cookie sheet and continue until all
  the cakes are shaped. Bake in a moderate oven (350xF/175xC)
  for 25 minutes, then cool on a rack. Bring the syrup back to
  a boil. Dip each cake into the syrup and arrange on a
  platter. Sprinkle with the remaining chopped walnuts and
  teaspoon cinnamon, or more if desired. Cool before storing.
  
  Note: You may bake and cool melomakarona, store a few days
  in advance and dip in syrup as described above a day or so
  before serving. The flavor improves after a few days.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
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... Sweet food of sweetly uttered knowledge. - John Lyly
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