California Greek Girl

Greek Butter Cookies Kourambiethes

by Mary Papoulias-Platis

My favorite cookies of all times is the Greek Butter Cookies, Kourambiethes!

Biting into a Greek Butter Cookie with it’s pillowy soft texture takes me back to family memories in the kitchen with my mother. These cookies are called Kourambiethes. Holidays in the Greek tradition depict which cookie will be served to fit each occasion. These Greek butter cookies are also baked for weddings, baptisms, name days and other festive occasions. I will never forget my aunts arguing before my wedding date as to who will be baking what cookie or dessert for my wedding. I think every Greek pastry was represented there that night. In our family we have always placed a whole clove in the center of each cookie before baking them in the oven. As kids, I never appreciated the taste of the clove, but as I got older and started baking, I enjoyed that warm bite of clove on top of the cookie which added a nice surprise.

I do make these Greek Butter cookies by hand in a large bowl. This is the way my mother taught me. There is something to be said about the feel of the dough coming together as it cleans the edges of the bowl when ready. This recipe can be halved.

Why I use cake flour: Swans Down is made from the finest American soft winter wheat and repeatedly sifted so that it’s 27 times finer than all-purpose flour. Swans Down Cake Flour is a pure soft flour that does not contain a leavening agent or salt. It is the perfect flour for all of your special baking needs.

King Arthur also has a cake flour: It contains the perfect amount of protein to give your cake structure and create the texture you’re after. Our cake flour yields higher-rising, tender cakes with a fine, moist crumb.

Greek Butter Cookies Kourambiethes

These are Traditional Greek butter cookies are baked for special occasions, weddings, Christmas, and Easter. This makes a big batch, the recipe can be cut in half. How to halve a recipe with one egg: Crack the egg and whisk together the yolk and whites. Then measure out half.

Course Dessert

Cuisine Greek

Keyword Christmas, cookies, dessert, Greek, holidays

Servings 45 cookies

Author Mary Papoulias-Platis

Ingredients

3/4 package Swan's Down Cake Flour (any cake flour) (32 ozs. per box)
1 egg, separated
1 pound sweet butter, melted and cooled
1 cup powdered sugar
1 teaspoon vanilla
1/2 cup fresh orange juice
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 small pkg. slivered almonds, coarsley chopped, toasted lightly
whole cloves for center of each cookie, optional
1/2 pound powdered sugar for topping

Instructions

Place melted butter in mixer and beat for 20 minutes until light in color. The butter will change from medium yellow to a pale color.
Remove butter from mixer, and place in large bowl.
Beat the egg yolk with a fork, and add to the butter and mix well with a wooden spoon or your hand. (If you halve the recipe, beat the egg, then divide.)
Beat the egg white with a clean fork and gently fold into butter. (If you halve the recipe, beat the egg white, then divide in half.)
Add powdered sugar and vanilla. Mix by hand or spoon.
Place the baking soda and powder in a cup and stir in the orange juice. (Do this over the bowl, it may overflow)
Pour into the butter mixture and blend with hands. (or spoon)
Add flour slowly until incorporated thoroughly. (Do not over-mix)
If the dough pulls away from the bowl and leaves it clean, the batter has had enough flour.
Add the toasted slivered almonds.
Shape into oval or round flat cookies by hand. Add a clove in the center of the cookie. (optional)
Line a baking sheet with parchment or a liner.
Bake cookies at 350 degrees for 15-20 minutes.
Remove from pan and place on to rack to cool. (do not place sugar on them when cookies are warm- sugar will melt)
Shift powder sugar on platter and place cookies on platter. Sprinkle with powdered sugar until covered.

More Greek Cookies you can bake:

Melomakarona Honey Drenched Spice Cookies

Greek Easter Cookies

Have a Beautiful Holiday,

Mary

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Happy New Year! “Kali Chronia” 2012

by Mary Papoulias-Platis

Happy New Year to all my followers and fellow bloggers!

New Year’s Day in the Greek Orthodox faith is celebrated with the celebration of St. Basil and the cutting the Greek bread, “Vasilopita” . St. Basil the Great is observed on January 1 and is also celebrated and all names of friends and family like our Bills, Vasili, Vaso,and Vickys. St. Basil is one of the three great church hierarchs along with St. John, and St. Gregory. St. Basil worked as a missionary in the fourth century as a missionary, monk, and philanthropist. The bread is in his honor, along with the gifts, and special songs and the cutting of the bread.

A short poem recited by children on New Year’s Eve for the cutting of the Vasilopita is:

I take the knife and put it in
my father’s hand,
So he can cut the Vasilopita
and give one slice to me!

To all my listeners, followers, and family, thank-you for watching, listening and cooking along with me these past few years on my blog. It’s been exciting exploring beliefs, religious holidays, and trying to better understand all the Greek traditions we have held on to here, in America for so many generations. And to everyone in Greece who have made my travels to your towns and cities such a deeply unforgettable educational experience, so that I may come home and write about my culture with enthusiasm and meaningful words.

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Melomakarona Honey Drenched Spice Cookies

by Mary Papoulias-Platis

These honey spiced cookies called “Melomakarona”are our family traditional cookies during the holidays. But, it doesn’t mean you can’t make them year-around. Every Greek home has their own recipe, I compare it to the chocolate chip cookie in all American homes. Traditional recipes are passed down from generation to generation and this recipe comes from my mother Voula and her sister Liza’s recipe book, which I cherish and turn to often for my comfort food. Growing up on a farm, my mother had access to honey, so her two favorite desserts were baklava and these honey-drenched spice cookies. Her recipes were pantry ingredients and what they had in their family garden. I choose to eat and create recipes with simplicity as well, and enjoying the seasonal harvest of my garden. I truly believe recipes should be shared, not kept in private. You never know who might be reading this, someone who may have had the same childhood memories, someone with a lost family recipe or someone whose parents may have passed without leaving any family recipes. So enjoy every morsel of these spectacular traditional cookies.

This recipe calls for cake flour which makes the cookies lighter. I tend to use Swans Down or King Arthur in the recipe. If you have only regular AP- all purpose flour, that will work as well. If using regular flour buy 3- 31/2 pounds of flour, and a little extra if you need more.

Melomakarona - Honey-Drenched Spice Cookies

One of a kind recipe! These cookies are unforgettable with their sweet-honey smell.

Course Cookies

Cuisine Greek

Keyword cookies, Greek, holidays, honeycookie, Melomakarona

Author Mary Papoulias-Platis

Ingredients

Dough

1 1/2 boxes cake flour or all-purpose flour,
Note: 1 box of cake flour = 32.ozs., 2lbs., 907g. If using all -purpose 3-31/2 lbs. flour.
1/2 pound sweet butter, softened
2 cups vegetable or olive oil
1 cup sugar
1 egg
1 small glass of whiskey or brandy
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
1 cup fresh orange juice

Honey Syrup

2 cups honey
1 cup sugar
1 cup water
1-2 cinnamon sticks
peel of 1/2 of orange
1 cup finely chopped walnuts, topping

Instructions

Cookie Batter

Beat softened butter in mixer bowl for twenty minutes until pale in color.
Beat in oil, sugar, egg, whiskey or brandy and spices. Remove from mixer and place in a large bowl.
Over the large bowl of butter mixture, mix orange juice with the baking powder and baking soda until it turns foamy. Add to mixture and stir until combined.
Add flour slowly by hand until dough is slightly sticky and can be formed into a cookie. Add enough flour until the dough releases from the side of the bowl. Do not over mix or add too much flour.
Place about one 1-2 tablespoons of dough in your palm and form cookie into a round or oval cookie by hand.
Cookies will rise so make them small. Flattened with fingers slightly.
Bake in a 350 degree oven for 25-30 minutes.
At room temperature dip the cookies in the warm syrup for a few minutes, turning once or twice.
Sprinkle with walnuts.

Recipe Notes

Makes about 95 cookies. (can be halved)
Note: Cookies can be frozen at this time before baking, or kept in the refrigerated for weeks.

You may also enjoy baking the following:

Greek Butter Cookies

Greek New Year’s Bread

Happy Holidays!

Best in Health,

Mary

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Shrimp with Mustard Vinaigrette

by Mary Papoulias-Platis

Shrimp is always on my appetizer list during the busy holiday season, along with the Hot Fajita Wings with Guacamole and the Spinach Stufffed Mushrooms. These three simple appetizers compliment each other and will satisfy your guests while the dinner is prepared or as an additional to your cocktail party. Finding appetizers that can be prepared ahead of time is the key to a successful party. The marinade is the perfect balance with the crisp green snow peas. You may substitute the snow peas if you are unable to find them with a crisp slice of cabbage, red pepper,or jicama. (no onion) Prepare the shrimp and marinate the night before and place in a zip lock bag, then refrigerate. Attach the snow pea to the shrimp with a toothpick at the last moment before serving . Can be served cold or at room temperature.

Snap Peas can be found at your local farmers market, or your local health food store. If not, grab a packet of seeds and pop them in your garden. They happen to be my favorite winter vegetable to grow.

Snap peas are an excellent source of vitamin K, which plays an important role in keeping your skeletal system strong.
Snap peas are also full of potassium, which is an important mineral for maintaining a healthy heartbeat.
Snap peas are also a great help for your immune system. They are rich in beta-carotene and vitamin A, which are important for the growth of immune cells.
For more health benefits visit, WebMD.

Shrimp with Mustard Vinaigrette

Makes 15-20 servings

Course Appetizer

Cuisine American

Keyword mustard, shrimp, snowpeas, vinaigrette

Author Martha Stewart

Ingredients

1 bay leaf
1 pound large shrimp, peeled and deveined
15-20 snow peas
Vinaigrette
1/2 cup oil
3 tablespoons red wine or white wine vinegar
3 tablespoons Dijon mustard
1 tablespoons chopped shallots
1 teaspoon finely minced ginger
1 clove garlic, finely minced
1 tablespoon chopped dill
pinch sugar
salt and pepper to taste

Instructions

Add bay leaf to a large pot of water and bring to a boil. Add the shrimp and cook, stirring constantly, until just done. (2-3 minutes).
Drain shrimp and place in a bowl or large plastic bag.
Mix vinaigrette ingredients in a covered jar. Shake well and pour over shrimp. Refrigerate overnight.
String the peas and blanch in boiling water for 30 seconds. Drain and cool.
Wrap a pea around each shrimp and secure with a toothpick. Serve cold or at room temperature over ice.
The vinaigrette can be made a couple of days ahead. The shrimp can be cooked the day before and marinated. Assemble the day of the event and refrigerate until ready to serve.
Assemble the day of the event.

Enjoy more Appetizer recipes on my blog.

Greek Roasted Eggplant Dip “Melitzanosalata”

Stuffed Mushrooms with Spinach and Thyme

Hot Fajita Chicken Wings with Guacamole

Best appetizer with avocado – try it!

Enjoy cooking,

Mary

This recipe came from the first Martha Stewart Entertaining Book.

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Stuffed Mushrooms with Spinach and Thyme

by Mary Papoulias-Platis

This recipe, Mushrooms stuffed with Spinach came by me so long ago I cannot tell you where it came from. But for years, perhaps over 20 or so, I have been making these stuffed mushrooms. Maybe somebody from my past will remember where this came from and let me know. But they are always requested, so I decided to share this recipe with you just in time for your next holiday! These come in handy if your need a quick appetizer. I’m seldom out of fresh mushrooms in my kitchen. I do buy the frozen spinach souffle and store it in my freezer, for a quick dish.

The mushrooms can be prepared ahead of time, cleaned with stems removed. Then placed in a plastic bag and refrigerate. The filling can be made the night before and refrigerated. Assemble the day of the party and place in the refrigerator until ready to bake.

Here is the Stouffer’s Souffle I use for this quick appetizer. If you cannot find it, it can be purchased here.

Stuffed Mushrooms with Spinach and Thyme

Try these little morsels at your next party. They can't be beat with the thyme and spinach goodness.

Course appetizer or side

Cuisine California Greek

Keyword appetizer, cheese, mushrooms, spinach

Author Mary Papoulias-Platis

Ingredients

1 package of white button mushrooms, cleaned, dried and stems removed.
6 oz. of frozen spinach souffle, defrosted
1/4 cup shredded cheddar cheese
1/4 cup seasoned bread crumbs
1/4 teaspoon dried thyme
1/4 teaspoon salt

Instructions

Pre-heat oven to 350 degrees. Clean the mushrooms with a paper towel removing all dirt.
Remove the stem. Place stem side up on a sheet tray.
In a medium bowl mix together all the ingredients.
With a teaspoon stuff the mushrooms making a hat like mound.
Bake on the sheet tray for 25-20 until tops are brown. Serve warm on a platter.
Can be made ahead.
Clean mushrooms and remove the stem and refrigerate.
Make the filling and place in refrigerator.
On the day of the event fill the mushrooms in the morning and place in refrigerator until ready to bake.

Note: This is an old recipe so feel free to replace the cheese with new cheeses such as Parmesan. Experiment with fresh herbs for a brighter taste.
Mix with fresh greens such as mustard, but make sure to drain and dry thoroughly before adding to the recipe.

Hot Fajita Chicken Wings with Guacamole

by Mary Papoulias-Platis

Often I serve these Hot Fajita Wings with Guacamole along with several appetizers for my holiday parties and dinners. They are easy to carry to a birthday party or outdoor picnic as well. Put these out and watch how quickly they disappear! These bites can be made ahead of time (one of my priorities when choosing any appetizer) and finished up right before guests arrive. You can purchase your avocado dip, but I prefer to make it that day, and don’t forget to squeeze the finished guacamole with fresh lemon juice, covered with plastic and placed in the refrigerator until ready to use. Avocados can be hard to fine, so check your local famer’s market and remember, to plan ahead and buy your avocados ahead of time giving them time to ripen. To test for ripeness, check the stem button on the top of the avocado, and if it can be easily removed, your avocado is ready.

A Few Facts About Avocados:

These avocados are packed with a variety of other B vitamins, too, including thiamine (B1), riboflavin (B2), and niacin (B3). These help your body convert the food you eat into energy.
Avocados are especially rich in niacin, which can fight inflammation in the body and protect your arteries by improving cholesterol and triglyceride levels.
Early research now shows that avocados in particular can also help lower “bad” cholesterol, triglycerides, and blood pressure. For more information go to WebMD.

Hot Fajita Chicken Wings with Guacamole

Grab a package of two of these wings, because they will disappear fast! And double the guac for this crowd pleaser.

Course Appetizer

Cuisine California Greek

Keyword appetizer, chickenwings, guacamole

Servings 12

Author Mary Papoulias-Platis

Ingredients

Marinade

1/4 cup honey
2 tablespoons lime juice
2 tablespoons chili powder
2 tablespoons soy sauce
2 -21/2 pounds chicken wings, I prefer the tiny drumettes.

Guacamole

2-3 ripe avocados, peeled and mashed
1/4 onion, chopped
2-3 drops hot sauce
juice of 1/2 lemon
pinch of salt and pepper

Instructions

In a large plastic bag or bowl combine the first four ingredients. Mix thoroughly.
Add the chicken and marinate at least an hour or overnight in the refrigerator.
Pre-heat oven to 400 degrees.
Cover a sheet tray with oiled foil or parchment paper.
Place chicken on tray and place in oven. Bake for 15 minutes. Turn and bake for another 15 minutes.
(This can be made ahead the day before, refrigerated, and reheated.

Guacamole

Mash the avocados and place in a medium bowl.
Add the rest of the ingredients in the bowl and mix .
For a dipping place next to the wings.

Recipe Notes

The wings can be made the day before and reheated. Keep the sauce simple since the wings have so much kick to them. Note: I double the recipe for a crowd.

I love my avocados, so here are a few other recipes from my blog:

Greek Avocado Ceviche

Avocado Risotto with Lime and Olive Oil

California Feta Bagel with Avocado

Now go throw a party!

Mary

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Greek Christmas Greetings – Kala Christougena

by Mary Papoulias-Platis

During the Greek Christmas Season we celebrate during these special dates; December 25, January1, and January 6th. We gather for many religious events and bake up special traditional seasonal foods and pastries for the holiday celebration.

Christmas Lent begins on November 15th and ends December 24th. Most Greek Americans celebrate along with the American traditions which includes the decorations, Santa Claus,parties, and the baking of traditional cookies. The Orthodox tradition of fasting and reflection continues in many towns across America as the Greek family prepares for this religious time by accepting communion the week before Christmas.

Our Christmas like many, commemorate the birth of Jesus Christ. The story is retold to worshipers each year during the holiday services during at all the local Greek churches. Christmas Eve service is traditionally a midnight service. But over the years this has changed to make it easier on the communities. The hymns and the Biblical readings declare the Christmas message of hope and renewal. Christmas pageants of the nativity may also be presented by the children. The pageant is not typical Greek, but rather an adaptation of European tradition.

Carols are sung at the end of the service in both Greek and English by the parishioners. The Orthodox carols are rich in theology, and the best known religious Greek carol is ” I Yennisis Sou”. (Your Birth, O Christ”)

The Kontakion carol may also be sung in many churches.

“Today the Virgin gives birth to Him who is above all being, and the earth offers a cave to Him whom no man can approach.
Angels with shepherds give glory, and Magi journey with a star.
For unto us is born a young child, the pre-eternal God.”

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Poinsettias from the Paul Ecke Ranch in Encinitas, California

by Mary Papoulias-Platis

During the holiday season here in California, the Poinsettia is the most celebrated flower most associated with Christmas. Used in floral arrangements on holiday tables, also seen on house porches everywhere, they can be seen in different colors and patterns splattered all over business windows and malls. This holiday flower came to the U.S. from Mexico by an American botanist, physician and Minister to Mexico, Joel Roberts Poinsett in 1828. It was then further developed by Paul Ecke and currently grown here in Encinitas at the Paul Ecke Ranch.

Poinsettia Day was established in July of 2002, by the House of Representatives in honor of Paul Ecke Jr. who is considered the father of the poinsettia industry. Today, the ranch is run by Paul Ecke the III. The plant has many meanings and uses in Mexico, and can be found in celebrations including the December 12th, Dia de la Virgen, and even goes back to the Aztecs when they used the plant as a red dye. The sap was also used to control fevers. To read more about this holiday visit: Poinsettia Day.

I decided to go visit our local nursery where I could take several pictures of the different varieties available to us in the area. Living so close to the Ecke farm, our stores do have a wide selection of Poinsettias to choose from. If you’re ever in the San Diego area during the holidays the Ecke Ranch is open for holiday tours from November 28th -December 2nd.

Below I found this short video of the Ecke Ranch and how they develop new varieties and grow these beautiful flowers in their greenhouses.

“Winter Rose”

“Cinnamon Star”

” White Blush”

“Silver Star”

“Early Winter”

“Peppermint”

This video takes you to the Paul Ecke Ranch in Encinitas. It’s quite a treat to visit theses greenhouses and view how this holiday favorite is grown.

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Top 15 Gifts for the Kitchen

by Mary Papoulias-Platis

Top 15 Gifts for the Cook in your Family

Here is my list of wonderful gift suggestions that I have used in my kitchen, and are my favorites for this holiday season. Browse my marketplace for new ideas from cookbooks, appliances and kitchen products that I have hand-picked for you and your home. By the way, the door design was created by my dear friend J.R. for the holidays. He suggests to use whatever you can find in your garden to reflect what you enjoy displaying in your home.

1.
Having freshly milled grains for your breakfast or other meals can enhance your health and improve your culinary dishes.

2.
This pepper mill is made in Greece for over 300 years. The classic design is functional as well as beautiful to have on your counter.

3.
Wrap your artisan cheeses in this coated paper to protect and extend the life of your specialty purchase.

4.
I can’t live without these deep and strong pie plates. They bake the crust perfectly brown, and they never stick.

Salt pigs are perfect for the cook who wants just a pinch of salt for his dish.

This tea pot is instant and serves many guests at once. I use it everyday for my teas, cooking, and instant hot water.

The greatest gift any cook could ask for! I have blended soups, ground coffee, made smoothies, and many mores uses you can only imagine.

Want instant pops to serve to your family? This maker does the trick. Just keep in the freezer and bring out, pour the mixture in, and in minutes your pop is ready.

9.
How nice to be able to serve crepes for dinner or dessert everyday. This is a fun to entertain with for any party!