Christmas 2019 Baking

I just finished this year's cookiepalooza as I call it. And despite having a new hip installed less than three weeks prior, I was able to survive the baking process!

Gingerbread Cookies

Kourabiedes (Greek butter cookies)

Lime Meltaways

Melamakarona (Greek honey walnut cookies)

Peanut Butter Blossoms (with Hershey's Kisses)

Royal Icing

Welsh Tea Cakes

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Kourabiedes (Greek Butter Cookies)

So I married into a Greek family (sounds like a title of a movie, no?) and little by little I've been teaching myself how to make Greek dishes. These include Greek Salad, Souvlaki, Greek Potatoes, Galaktoboureko and more.

This Christmas I wanted to make several types of Greek cookies that my mother-in-law always seems to have around the house in December. I love Kourabiedes despite how messy they can be! WARNING: these cookies are often served in paper baking cups because they are known to "explode" all over you, powdered sugar and all.

INGREDIENTS

1 lb butter (4 sticks), softened
1/2 cup powdered sugar
1 egg yolk
1 tbsp rum, ouzo or brandy
1 tsp vanilla extract
1 cup almonds, lightly roasted
5 cups all purpose flour
1 tsp baking powder
6 cups powdered sugar

PREPARATION

Pre-heat oven to 350 degrees. Prepare one or two baking sheets with Silpat or parchment paper.

1. Grind almonds in food processor - they should be finely ground.

2. Cream butter and 1/2 cup powered sugar for five minutes, until light and fluffy.

3. Add egg yolk, vanilla, and alcohol. Combine with mixer and then add almonds.

4. In another bowl, mix flour and baking powder. Using mixer or hands, gradually add flour mixture to butter mixture.

5.  Roll dough into small balls, using a tablespoon as measurement. Place on cookie sheet and bake for 20 minutes (rotate pans after 10 minutes.

6.  Let cool slightly and then cover in powdered sugar (be very generous)/ Place each cookie in a paper baking cup (cup cake liner) and serve on a platter.

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Roasted Garlic Dime Bags

Okay so this pantry staple is not what you think it might be.  Thomas isn't making "garlic crank" to sell out in front of The Wooden Spoon here in Chicago, catering to hard-up chefs sans condiments. I came up with this idea a few years ago since we purchase a 4 lb bag of peeled garlic at Costco once a month and there are times when we don't finish it.


INGREDIENTS

3 lbs peeled, whole garlic
1/2 olive oil
1 tsp salt
1 tsp black pepper

PREPARATION

Pre-heat oven to 350 degrees. Place a 13x9x2 or deep dish pizza pan on the counter.

1. Place all ingredients - garlic, oil, salt and pepper, in the baking pan.

2. Cover with aluminum foil and place in oven on middle rack. Bake for 1 hour at 350 degrees.

3. Remove from oven and let cool slightly - about 15 minutes.

4. Place roasted garlic plus any oil in the pan in a food processor and pulse for 30 seconds until smooth.

5. Use a small spatula or a serving spoon and place about 3 tablespoons on a large square of plastic wrap (about 8" x 8". Twist bag and place in a plastic container (do not stack the dime bags).

6. Freeze and them remove from plastic container. Place in plastic zipper bag for storage up to 6 months.

Variation: use an old plastic or metal ice cube tray for freezing the roasted garlic paste, then place in plastic zipper bag.

Use in soups and sauces or thaw and blend with cream cheese and spread on crackers for hors d'oeuvres.

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New Jersey Crumb Cake

I grew up in the Catskill Mountains of New York and my mother was born in Jersey City, New Jersey. We still had her sisters living down there so we frequently made the 90 minute trip by car. One treat was to stop in at the famous B&W Bakery in Hackensack to get several crumb cakes to bring as gifts.

Now New Jersey crumb cake is NOT your typical crumb coffee cake like Entenmann's or Drake. The New Jersey variety had to have a crumb layer that was twice the depth of the bottom cake layer.

This is the closest recipe I have to duplicating the crumb cake I grew up with.

INGREDIENTS

Cake

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup milk
2 tbsp oil (vegetable)
2 tsp vanilla extract

Topping

2 1/2 cups all-purpose flour
1 cup brown sugar
2 tsp. cinnamon
1 cup (2 sticks) butter, melted and cooled
Powdered sugar, for dusting

PREPARATION

Pre-heat oven to 350 degrees. Grease a 8x8 inch square baking pan.

Cake

1. Mix all dry ingredients (flour, sugar, baking powder, and salt) in a medium bowl with a fork.

2. Mix remaining ingredients (egg. milk, oil and vanilla) in a separate bowl. Pour into dry ingredients and mix by hand with a fork or spatula. When combined, pour into cake pan and spread evenly. Set aside.

Topping

3.  In a large bowl, combine flour, sugar, and cinnamon with a fork.

4.  Pour in melted butter and combined. Mixture should form large crumbs, but not be too wet. Add a little flour if needed.

Assemble and Bake

5. Spread topping over cake evenly.

6. Place pan in oven on middle rack and bake for 25-30 minutes. A knife or toothpick inserted in the center will come out clean.  Remove from oven and cool.

Dust with powdered sugar. Serve warm or at room temperature. Serves 8.

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Cherry Cobbler

My family LOVES anything cherry . . . sour cherry pie, cherry clafoutis, and cherry cobbler. This recipe is an adaptation of several that I have tried. It requires that you make your cherry filling on the stove top then top it with a shortcake biscuit mixture in a 13 x 9 x 2 inch pan.

INGREDIENTS

Filling

4 cans sour cherries with juice, 14.5 ounces each
2/3 cup white sugar
2/3 cup brown sugar
5 tbsp corn starch
2 tsp cinnamon
1/2 tap nutmeg
5 tbsp lemon juice
1/2 cup water

Topping

3 3/4 cup all purpose flour
1/2 cup white sugar
4 tsp baking powder
1 1/2 tsp salt
1 1/2 sticks butter - very cold and cut into small cubes or grated
1 cup half and half
1 cup milk

PREPARATION

Filling

1. Drain the cherries and reserve the juice in a bowl (it should come to about 2 cups). Set the cherries and juice aside.

2. In a large sauce pan, add the sugars, cornstarch, cinnamon and nutmeg. Mix together and then add lemon juice, 1/2 cup water and reserved cherry juice. Bring to a boil over medium heat - mixture should thicken. Remove from heat and add cherries.

Topping

3.  In a large bowl, combine flour, sugar, baking powder and salt.

4.  Using a pastry blender or two butter knives, blend in the butter until the mixture looks like loose cornmeal (there will be large pieces of butter). Add half and half and milk, mix with spoon and set aside.

Assemble and Bake

5. Preheat oven to 400 degrees. Place filling in ungreased 13x9x2 inch baking pan.

6. Drop filling in large spoons on top of filling. Try to cover the entire area but there will be some gaps. Bake for 40 minutes or until golden brown.

Dust with powdered sugar. Serve warm or at room temperature with ice cream. Serves 8.

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Beef Stew

There is nothing like a hearty beef stew in the dead of winter. It warms up a cold February day, even a work day when you can throw it into a slow cooker! This recipe has variations on ingredients (see the end of the recipe) and works well with homemade drop biscuits OR place the biscuit dough on top of the stew for the last 30 minutes.

INGREDIENTS

4 lbs stewing beef, cut into cubes
1 cup flour
1 tsp salt
1 tbsp black pepper
1 tsp dried thyme
1 tbsp paprika
2 tbsp oil

1 large onion, chopped
6 cloves garlic, chopped
1 tbsp oil
1 cup good red wine
8 cups beef stock
1 1/2 cups diced tomatoes
3 large russet potatoes, cubed
2 cups mixed frozen vegetables (peas, carrots, corn)


PREPARATION

1. Mix the flour, salt, pepper, thyme and paprika in a large bowl. Toss the beef cubes until coated.

2. Heat large skillet or electric frying pan, add oil and fry beef on medium high heat, turning to cook each side.  Remove from heat and place in large bowl.

3.  In slow cooker or large Dutch oven, over medium high heat, add oil and onion. Cook about 5 minutes until onions start to turn brown.  Add garlic and any leftover flour mixture. Cook 1 minute then deglaze with red wine.

4.  Add beef cubes, beef stock, and tomatoes. Cook at a simmer for at least 4 hours (use high setting on slow cooker).

5. After 3 hours, add potatoes and vegetables. Cook until tender

6. Variations: Use canned diced tomatoes or tomato paste in place of fresh potatoes. Add other vegetables including mushrooms, turnips, parsnips, etc.

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Galaktoboureko

For years, my mother-in-law would make this dessert which was a mystery to me: it had phyllo on the top and bottom, it was soaked in sugar-honey syrup, but it wasn't Baklava! Basically, Galaktoboureko means "milk pie" and is a semolina custard wedged between phyllo and soaked in syrup. The recipe is not too difficult to make, but personally I only make it on a special occasion like a dinner party or a birthday.

INGREDIENTS

Syrup

2 cups sugar
1 cup water
1 tablespoon lemon juice
2 tablespoons honey
1 tsp cinnamon

Custard

4 cups whole milk
2 cups heavy cream
1 cup fine semolina (use Greek semolina here)
3 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon vanilla

6 eggs
1/2 cup sugar

12 sheets phyllo dough (defrosted)
1 stick butter, melted

PREPARATION

• Prepare sugar syrup ahead of time and let cool in refrigerator. Bring water and sugar to boil over medium heat. Lower heat to simmer for five minutes. Remove from heat and add honey, lemon and cinnamon.

• In large saucepan, bring milk and cream to a slight boil (do not scorch).  Sift semolina, sugar and cornstarch together then SLOWLY add mixture to boiling milk/cream.  Stir and continue to cook on low until mixture is thick.  Remove from heat and let cool for 15 minutes.

• In a bowl, beat eggs and sugar until fluffy and pale yellow, about 10 minutes.  Set aside.

• Fold egg mixture, in small parts, into warm custard. If custard is too hot it will cook the eggs! Once incorporated, set aside.

• Preheat oven to 350 degrees.

• Using 13 x 9 x 2 pan, brush with melted butter.  Take one sheet of phyllo, place in pan. Most sheets are 13 x 17 so you can't quite fold it in half but fold the excess over on to the sheet.  Butter with melted butter. Repeat with 6 more sheets and butter, alternating the "flap" so that the phyllo is even.

• Spread custard mixture over phyllo dough.

• Continue to add remaining five sheets of phyllo, brushing each with butter.

• Bake for 40-45 minutes or until top phyllo is browned.  Remove from oven and IMMEDIATELY and SLOWLY pour sugar syrup over the galaktoboureko.

Storage: you can refrigerate the galaktobourkeo but you don't need to as long as you eat it within 2-3 days. If refrigerated, bring to room temperature before serving.

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Easter Dinner 2017

Χριστός Ανέστη Christós Anésti

Can it really be Easter already? This year Greek Easter aligns with the same day as Western Easter - this happens about every four years.  Next year, Greek Easter will be on April 8, 2018 (one week after Western Easter.)

I am making dinner and bringing it over to the in-laws. Here is our menu for this year:

• Red Easter Eggs - we play the game tsougrisma before dinner starts
• Feta Cheese
• Kalamata Olives
• Greek Salad
• Greek Oven-Roasted Potatoes
• Marinated Grilled Boneless Leg of Lamb
• Shrimp Souvlaki
• Mushrooms and Green Beans
• Tres Leches
• Greek Cookies (Kourabiedes, Melamakarona, Koulourakia) 
• Coffee
• Tea

©2017, copyright Thomas MacEntee. All rights reserved.

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Easter Dinner 2016

This year, Greek Easter is four weeks later than Western Easter: on Sunday, May 1, 2016. We'll have a total of eight people for dinner and here is this year's menu:

• Red Easter Eggs - we play the game tsougrisma before dinner starts
• Feta Cheese
• Kalamata Olives
• Greek Salad
• Greek Oven-Roasted Potatoes
• Marinated Grilled Boneless Leg of Lamb
• Chicken Souvlaki
• Grilled Mushroom Caps
• Grilled Asparagus
• Tres Leches
• Greek Cookies (Kourabiedes, Melamakarona, Koulourakia) 
• Coffee
• Tea

Christos Anesti! Happy Easter to everyone!

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Easter Dinner 2014

This year, Greek Easter is the same date as Western Easter: Sunday, April 20, 2014. We'll have a total of eight people for dinner and here is glimpse at this year's menu:

• Red Easter Eggs - we play the game tsougrisma before dinner starts
• Feta Cheese
• Kalamata Olives
• Greek Salad
• Rosemary Garlic Bread (from La Brea)
• Greek Oven-Roasted Potatoes
• Marinated Grilled Boneless Leg of Lamb
• Grilled Mushroom Caps
• Green Beans
• Key Lime Pie
• Cherry Pie
• coffee
• tea

Christos Anesti! Happy Easter to everyone!

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Corn Chowder

This is my take on the Corn Chowder recipe from The Moosewood Cookbook which was my cooking go-to book in the 1980s.

INGREDIENTS

1 large onion chopped

4 strips of bacon, chopped
4 ribs of celery, chopped
1 red pepper, chopped
1 tsp salt
1 tsp black pepper
1 tsp rosemary, chopped
Dash of cayenne pepper
4 cups fresh corn (or use frozen which has been thawed)
1 large potato
8 cups chicken broth
1 can evaporated milk

PREPARATION

• In large Dutch oven over medium heat, cook onion and bacon until onion is soft and translucent.

• Add the celery, red pepper, corn and spices. Cook for about 5 minutes.

• Add the chicken broth, bring to a boil then lower to a simmer. Cook for about 1 hour.

• Remove approx. two cups soup - mostly the veggies - and puree in a food processor. Add back to the chowder. Also, you can use a hand mixer that will puree - just don't puree the entire soup!

• Add the evaporated milk and potato. Cook for another 30 minutes at a simmer until potato is soft.

• Remove from heat and serve.

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Thanksgiving 2012

Wow, it is that time of year already? Yes, Thanksgiving is here and the kitchen is already humming at the MacEntee household in Chicago.  We'll be having a small dinner for a total of five people and here's a preview of what I'll be serving:

• Romaine salad with tomatoes, cucumbers, blue cheese and vinaigrette dressing
• Turkey breast, ordered from Gepperth's Meat Market
• Leg of Lamb from Costco
• Feta cheese
• Tzatsiki
• Mashed potatoes
• Sweet potatoes
• Mixed vegetables
• Stuffing
• Gravy
• Pumpkin  and cheery pie 
• Wine

I hope everyone has a wonderful Thanksgiving!

© 2012, copyright Thomas MacEntee

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Feta Salad or Greek Cuppa Cuppa Cuppa

This is a recipe I made up and not sure what to call it.  It is best during the hot summer days and you can swap out some of the fresh items depending on what's available at market. I guess I could also call it Greek Cuppa Cuppa Cuppa Salad since almost everything seems to be in 1 cup measurements!

INGREDIENTS

1 cup fresh cucumber, in quarter chunks
1 cup fresh tomatoes, sliced
1 cup marinated artichoke hearts, drained
1 cup roasted peppers, chopped
1 cup fresh feta cheese, cubed
1/2 cup vinaigrette dressing (or to taste)

PREPARATION

• Make sure all items are chilled before using - this makes the salad more refreshing.

• Combine all ingredients in a large non-metallic bowl.

• Drizzle with dressing and serve.

Variations: use heirloom or cherry or grape tomatoes; grilled eggplant or any marinated vegetables; olives; etc.

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Chicken Souvlaki

I've been learning more and more about Greek cuisine and try to incorporate it more in my summer meals. A good Greek salad is so refreshing on a hot summer day!  And Chicken Souvlaki on skewers is so easy to make.  The leftovers work well tossed in a salad the next day too!

INGREDIENTS

1 cup olive oil

1/4 cup lemon juice

1 tsp salt

2 tsp dried oregano

1 tsp ground black pepper

10 cloves of garlic, chopped

4 large boneless chicken breasts, cut into 1 inch pieces

Metal or bamboo skewers

PREPARATION

• Place all ingredients except for chicken in a non-metallic container - I usually use a large Glad ware or Tupperware container with a lid.  Mix well.

• Add chicken and toss.  Cover with lid and place in refrigerator overnight or 8 hours minimum.  Try to mix the chicken at least once during the marinating process.

• If using wooden or bamboo skewers, soak for at least 30 minutes in water.

• Place chicken on skewers, about 6 pieces each.

• Place on grill at medium heat and cook about 4 minutes per side or until done.

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Easter Dinner 2012

This year, even though Greek Orthodox Easter is next Sunday, April 15, 2012, we are celebrating the holiday today with the Western church since not all of us could be together next Sunday.

The menu doesn't change much from year to year.  Here is a look at what's cooking and what I'll be serving today:

• red Easter eggs - we play the game tsougrisma before dinner starts
• feta cheese
• kalamata olives
• rosemary olive oil bread (from La Brea)
• Oven Roasted Tomatoes
• Greek Oven-Roasted Potatoes
• Marinated Grilled Boneless Leg of Lamb
• Chicken Souvlaki
• grilled mushroom caps
• green beans
• apple pie
• cherry pie
• ice cream
• homemade greek yogurt
• coffee
• tea

Christos Anesti! Happy Easter to everyone!

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Turkey Sausage Patties

With me following the Atkins diet since the start of 2012, I've tried to come up with a breakfast protein to accompany eggs. Bacon is fine but I'd love to have something with less fat.

Solution: homemade turkey sausage patties using ground turkey and a few spices.  I fry them in a non-stick pan or on the George Foreman grill.

INGREDIENTS

• 1.5 pounds ground turkey
• 1/2 teaspoon ground ginger
• 1 teaspoon salt
• 1 teaspoon dried sage
• 1/8 teaspoon cayenne pepper (optional)
• 1 teaspoon ground black pepper

PREPARATION

• In a large bowl place the ground turkey and then all the spices on top.

• Mix with your hands until well blended. You can use a food processor as well.

• Heat a frying pan or non-stick grill or griddle.

• Form the turkey mixture into patties and brown on both sides to 165 degrees or no longer pink in the center.  About 10 minutes.

Makes about 10 patties

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Christmas 2011 Baking

I will be doing some baking for the Christmas holidays starting this weekend . . . for those of you who are in need of recipes, including "Reindeer Balls", here you go:

Better Butter Cookies

Cornmeal Current Biscotti

Gingerbread Cookies

Lime Meltaways

No Bake Chocolate Oatmeal Cookies

Peanut Butter Blossoms (with Hershey's Kisses)

Reindeer Balls

Royal Icing

Sugar Cookies

Thumbprint Cookies

Welsh Tea Cakes

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Easter Dinner 2011

Well, it happens every four years or so, and so too in 2011: Orthodox Easter as celebrated by my Greek in-laws coincides with "regular Easter" as we call it.  Both are April 24, 2011.

Here is a look at what's cooking and what I'll be serving today:

• red Easter eggs - we play the game tsougrisma before dinner starts
• feta cheese
• olives
• bread
• Oven Roasted Tomatoes
• Greek Oven-Roasted Potatoes
• Marinated Grilled Boneless Leg of Lamb
• grilled mushroom caps
• green beans
• cherry pie
• homemade greek yogurt
• strawberry shortcake
• coffee
• tea
• ouzo

Christos Anesti! Happy Easter to everyone!

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Oven Roasted Tomatoes

I love this recipe because a) it can help get rid of excess fresh tomatoes especially towards the end of the summer and b) the end result is versatile. By that I mean you can serve it as a side dish, or mash up the cooked tomatoes and serve it as an appetizer spread with a good rustic bread and a glass of red wine. Also, I've pureed the cooked tomatoes as the base for soup.

INGREDIENTS

2 lb small to medium tomatoes - usually tomatoes on the vine
10 cloves of garlic, minced
2 tablespoons olive oil
3 tablespoons bread crumbs
Salt and pepper to taste

PREPARATION

• Preheat oven to 350 degrees.

• Cut the tops off all the tomatoes and placed them in an ovenproof baking dish (not metal - glass or ceramic) that has been lightly sprayed or wiped with olive oil.

• Sprinkle tops of tomatoes with garlic, then salt and pepper.

• Next, drizzle olive oil over tops of tomatoes and then sprinkle with bread crumbs.

• Bake at 350 degrees F for 45 minutes. Remove from oven and serve immediately as side dish or cool and use for other purposes such as appetizer or soup base.

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Frittata

This recipe is my version of Mom's recipe for frittata which she enjoyed making for Sunday breakfast when we had a full house.  Those who remember this dish also remember all the goodies from Katz's bakery as well!

INGREDIENTS

1 lb sausage, crumbled - either breakfast or Italian sausage
1 large onion, chopped
1 tablespoon olive oil
3 large russet baking potatoes, peeled and sliced
1 green or red pepper, chopped
2 cups shredded cheese - mozzarella, cheddar, romano
Additional ingredients (see below)
1/2 cup water
12 large eggs
Salt and pepper to taste

PREPARATION

• Crack eggs into a large bowl, add 1/2 cup water and whisk until eggs are broken down, about 1 minute. Set aside.

• Preheat oven to 400 degrees F. Spray a large (12 inch) deep dish pizza pan or a 13x9x2 baking pan with spray cooking oil. Set aside.

• In frying pan on medium high heat, add olive oil, onions, peppers and sausage.

• Add potatoes and stir. Cook about 10 minutes over medium heat just until potatoes start to soften. Remove from heat and place in pizza pan or baking pan.

• Sprinkle cheese over cooked filling and sprinkle with pepper and salt. Pour egg mixture over contents of pan.

• Bake at 400 degrees F for 30 minutes. Check for doneness by inserting a skewer or steak knife in frittata - there should be no liquid. Cook longer if required.

Additional ingredients: you can get very creative with this dish and instead of making it for breakfast, make a dinner frittata by using adding any of these ingredients in different combinations:

• black olives
• artichoke hearts
• roasted red peppers
• feta cheese
• ham
• tuna
• chicken (cooked)

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