Text 14340, 90 rader
Skriven 2011-08-05 05:09:00 av DAVE DRUM (1:123/140)
Ärende: GREEK 139
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Melomakarona Andonias
 Categories: Cookies, Desserts, Booze, Citrus, Nuts
      Yield: 48 Servings
 
      7 c  All-purpose unbleached flour
           Extra flour for kneading
  1 1/2 ts Baking soda
    1/4 ts Salt
  1 3/4 c  Mild olive oil
  1 1/4 c  Sugar
    1/2 c  Cognac
           +=OR=+
    1/2 c  Mavrothaphne wine
           +=OR=+
    1/2 c  Ruby port
      3    Oranges; zested and juiced
      4 ts Fresh ground cinnamon
  1 1/2 ts Fresh ground clove
    3/4 ts Fresh grated nutmeg

MMMMM---------------------------SYRUP--------------------------------
      1 lb Honey; (1 lb = about 2 cups)
      1 c  Sugar
      1    1-inch piece of cinnamon
      1    Clove
      1    Lemon; zested and juiced
      1 c  Water

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Shelled almonds
      1 tb Sugar
      1 ts Fresh ground cinnamon
 
  Author's note: These cakes are traditionally served at
  Christmas. This recipe comes from my neighbor, Andonia. I
  have a distinct memory of her beating the oil and sugar into
  the flour until it dissolved using her middle finger and
  forefinger as a beater - though a spoon will do.
  
  Start by making the syrup. Put the honey, sugar, cinnamon,
  clove, and lemon zest in a saucepan and add the water. Bring
  to a boil and simmer for 5-10 minutes. Add the lemon juice,
  then chill.
  
  To blanch the almonds, plunge them into boiling water for
  1-2 minutes, until you see signs of their skins loosening.
  Then drain and slip or pop them from their skins onto a
  baking sheet. Toast them in an oven preheated to 350 F for
  about 10 minutes - just until they begin to color. Cool,
  then chop them very, very finely - if you do this in a food
  processor, make sure that the pulses are short, or the nuts
  could turn oily. Mix the ground almonds with the sugar and
  cinnamon and reserve.
  
  Sift the flour, baking soda and salt together. Put the olive
  oil and sugar in a large bowl and beat together - with your
  fingers like Andonia - or with a wooden spoon. Beat in the
  Cognac, the orange zest, spices, and juice from 2 oranges
  (about 1/2 cup).
  
  Then beat in the flour, a few spoonfuls at a time, until you
  have a malleable dough, adding more flour if it is too soft,
  and more orange juice if it is too stiff. Turn the dough
  onto a floured surface and knead for 10-15 minutes until
  very smooth.
  
  Pinch off pieces of dough of about 2 tablespons and form
  into flattened oval or lozenge shapes. Place them on an
  oiled or non-stick baking sheet. Bake in an oven preheated
  to 400øF/205øC-425øF/220øC for about 20 minutes, until
  brown.
  
  When they are cool enough to handle, dip them in the bowl of
  syrup for about 1 minute. Remove with a slotted spoon and
  place on a tray to cool. Sprinkle with the chopped almond
  mixture.
  
  Source: Recipes from a Greek Island, by Susie Jacobs
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The most dangerous food is wedding cake. - James Thurber
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