Melomakarona - Greek Semolina Honey Cookies

Melomakarona

(a traditional Greek cookie with walnuts and honey)

Makes 40-50 cookies



FOR THE DOUGH:

1 1/2 cups olive oil

1/2 cup margarine or butter, softened

1 cup sugar

3/4 cup orange juice

1/4 cup brandy or cognac

2 tsp orange zest (or less)

8 cups all-purpose flour (approx)

2 tsp baking powder

1 tsp baking soda

FOR THE SYRUP:

2 cups honey

2 cups sugar

2 cups water

GARNISH WITH:

1 1/2 cups chopped walnuts

1 tsp cinnamon

1/2 tsp ground cloves



TO PREPARE THE DOUGH:

Beat the first 6 ingredients (olive oil through orange zest) on high with a mixer for 4 minutes.



Sift the flour, baking powder and baking soda in a large bowl. Make a well in the flour and add the beaten ingredients. Slowly blend the liquids into the flour and then knead lightly. The dough should be soft and oily and will hold a shape.



Form into an oblong shape about 3 inches long and arrange on your cookie sheet lined with wax paper.



Bake at 350 degrees F (175 C) until slightly brown, about 30 minutes.



TO PREPARE THE SYRUP:

Meanwhile, boil the honey, sugar, and water for 5 minutes to make the syrup, skimming off the foam as it forms.

Place the hot baked cookies in a shallow pan and pour the syrup over them. Let them set for an hour or so and then flip them over to soak the other way for another 1/2 hour or so.



Layer the cookies on a platter and sprinkle with the mixed walnuts, cinnamon, and cloves. You can pile them into a pyramid shape on the platter if you like, sprinkling every layer with the walnuts. Any leftover soaking syrup may be drizzled over the cookies.



Cover with plastic wrap and store room temperature.

Melomakarona - Greek Semolina Honey Cookies

Melomakarona

(a traditional Greek cookie with walnuts and honey)

Makes 40-50 cookies



FOR THE DOUGH:

1 1/2 cups olive oil

1/2 cup margarine or butter, softened

1 cup sugar

3/4 cup orange juice

1/4 cup brandy or cognac

2 tsp orange zest (or less)

8 cups all-purpose flour (approx)

2 tsp baking powder

1 tsp baking soda

FOR THE SYRUP:

2 cups honey

2 cups sugar

2 cups water

GARNISH WITH:

1 1/2 cups chopped walnuts

1 tsp cinnamon

1/2 tsp ground cloves



TO PREPARE THE DOUGH:

Beat the first 6 ingredients (olive oil through orange zest) on high with a mixer for 4 minutes.



Sift the flour, baking powder and baking soda in a large bowl. Make a well in the flour and add the beaten ingredients. Slowly blend the liquids into the flour and then knead lightly. The dough should be soft and oily and will hold a shape.



Form into an oblong shape about 3 inches long and arrange on your cookie sheet lined with wax paper.



Bake at 350 degrees F (175 C) until slightly brown, about 30 minutes.



TO PREPARE THE SYRUP:

Meanwhile, boil the honey, sugar, and water for 5 minutes to make the syrup, skimming off the foam as it forms.

Place the hot baked cookies in a shallow pan and pour the syrup over them. Let them set for an hour or so and then flip them over to soak the other way for another 1/2 hour or so.



Layer the cookies on a platter and sprinkle with the mixed walnuts, cinnamon, and cloves. You can pile them into a pyramid shape on the platter if you like, sprinkling every layer with the walnuts. Any leftover soaking syrup may be drizzled over the cookies.



Cover with plastic wrap and store room temperature.

Greek Salad With Tuna

Greek Salad With Tuna

Serves 4 as a first course

1/2 English cucumber
1/2 pound cherry tomatoes
1/3 cup Kalamata olives
3 ounces feta
a 6-ounce can tuna in olive oil (not drained)

Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick pieces. Quarter tomatoes. Pit and quarter olives. Cut feta into 1/4-inch dice. In a bowl toss together cucumber, tomatoes, olives, feta, tuna with oil from can, and salt and pepper to taste, keeping tuna in large chunks.

Greek Salad With Tuna

Greek Salad With Tuna

Serves 4 as a first course

1/2 English cucumber
1/2 pound cherry tomatoes
1/3 cup Kalamata olives
3 ounces feta
a 6-ounce can tuna in olive oil (not drained)

Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick pieces. Quarter tomatoes. Pit and quarter olives. Cut feta into 1/4-inch dice. In a bowl toss together cucumber, tomatoes, olives, feta, tuna with oil from can, and salt and pepper to taste, keeping tuna in large chunks.

Kalamarakia Yemista Me Salata (Stuffed Calamari with Salad)

Kellari - Yemista Kalamarakia me (Arugula) Salata
Grilled Stuffed Calamari with feta, tomato, and fresh herbs over a baby arugula
salad.

Mise en place:
Stuffed calamari
Roasted peppers
Kalamata olives halved
Lemon oregano vinaigrette

Stuffing:
2# Feta Cheese, crumbled
8 Tomatoes, peeled, seed, cut in large chunks
1bu Dill, chopped roughly
8 Shallots, thinly sliced
½ C Parsley, chopped
2 Tbl. Garlic, finely minced
½ qt extra virgin olive oil
3# Calamari, medium tubes, cleaned & heads reserved

Procedure:
Mix all stuffing ingredients together and season. Place in pastry bag with a large tip and stuff calamari ¾ way filled. Reserve tentacles.

For Salad:
4 oz Baby arugula, cleaned & dried
1 oz Lemon oregano vinaigrette
10 Kalamata olive, halves
1 Red pepper, roasted & julienne
1 Yellow pepper, roasted & julienne
5 Oven roasted tomatoes, julienne

Procedure:
Place all ingredients in small stainless steel salad bowl. Toss with vinaigrette and season with salt & pepper.

For the plate:
Grill three pieces of calamari and 3 tentacles.
Place a small amount of salad on the bottom of the plate as a base for the salad. Slice the calamari tubes in half on a sharp bias and place on the bed of salad. Twist the remainder of the salad and place it on top garnish with the tentacles. Drizzle some lemon oregano vinaigrette around the plate.

Kalamarakia Yemista Me Salata (Stuffed Calamari with Salad)

Kellari - Yemista Kalamarakia me (Arugula) Salata
Grilled Stuffed Calamari with feta, tomato, and fresh herbs over a baby arugula
salad.

Mise en place:
Stuffed calamari
Roasted peppers
Kalamata olives halved
Lemon oregano vinaigrette

Stuffing:
2# Feta Cheese, crumbled
8 Tomatoes, peeled, seed, cut in large chunks
1bu Dill, chopped roughly
8 Shallots, thinly sliced
½ C Parsley, chopped
2 Tbl. Garlic, finely minced
½ qt extra virgin olive oil
3# Calamari, medium tubes, cleaned & heads reserved

Procedure:
Mix all stuffing ingredients together and season. Place in pastry bag with a large tip and stuff calamari ¾ way filled. Reserve tentacles.

For Salad:
4 oz Baby arugula, cleaned & dried
1 oz Lemon oregano vinaigrette
10 Kalamata olive, halves
1 Red pepper, roasted & julienne
1 Yellow pepper, roasted & julienne
5 Oven roasted tomatoes, julienne

Procedure:
Place all ingredients in small stainless steel salad bowl. Toss with vinaigrette and season with salt & pepper.

For the plate:
Grill three pieces of calamari and 3 tentacles.
Place a small amount of salad on the bottom of the plate as a base for the salad. Slice the calamari tubes in half on a sharp bias and place on the bed of salad. Twist the remainder of the salad and place it on top garnish with the tentacles. Drizzle some lemon oregano vinaigrette around the plate.

Spinach and Feta Salad

Kellari - Spinach and Feta Salad
makes 8 servings

2 pounds fresh spinach
1/2 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
Salt and freshly ground pepper to taste
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/4 pound feta cheese, crumbled
2 green onions, chopped

Remove stems from spinach. Wash and drain leaves, cut into 1-inch wide strips, and place in a salad bowl. Shake together the oil, vinegar, lemon juice, cinnamon, mustard, salt, and pepper; pour half the dressing over the spinach and mix well. Thinly slice cucumbers and arrange in a ring across the top with the cherry tomatoes. Sprinkle with cheese and onions. Pour remaining dressing over the salad.

Spinach and Feta Salad

Kellari - Spinach and Feta Salad
makes 8 servings

2 pounds fresh spinach
1/2 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
Salt and freshly ground pepper to taste
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/4 pound feta cheese, crumbled
2 green onions, chopped

Remove stems from spinach. Wash and drain leaves, cut into 1-inch wide strips, and place in a salad bowl. Shake together the oil, vinegar, lemon juice, cinnamon, mustard, salt, and pepper; pour half the dressing over the spinach and mix well. Thinly slice cucumbers and arrange in a ring across the top with the cherry tomatoes. Sprinkle with cheese and onions. Pour remaining dressing over the salad.