Unicorn (Unicorn@Indenial.com)
Sat, 02 Jan 1999 11:46:44 -0500
Here's a food funny I found while cruising the information
super-highway:
What's the difference between Chinese food and Italian food? With
Chinese food, an hour later you're hungry again. With Italian food,
an hour later you're still eating.
Now, for those of you who are still awake, here is our final "New
Year's Around the World" recipe. It is traditionally served at
midnight on New Year's Eve in Greece, where the head of the household
cuts the cake, and the lucky recipient of the coin is said to have
good fortune during the coming year. It's a little late to do this
year, but you might want to file it for next year.
Greek New Year's Bread
1/3 cup (80 ml) sugar
4 Tbs (60 ml) butter
1/2 tsp (2 ml) salt
1/2 cup (125 ml) milk
1 package (1 Tbs, 15 ml) active dry yeast
1/4 cup (60 ml) warm water
1 tsp (5 ml) ground cardamom
2 eggs, beaten
3 to 3+1/4 cups (750 to 800 ml) all-purpose flour
A silver coin wrapped in foil
1 egg beaten with 1 Tbs (15 ml) water
Sesame seeds
Blanched almonds
Combine the sugar, butter, salt, and milk in a small saucepan and heat
over moderate heat until the butter is melted. Cool to lukewarm.
Dissolve the yeast in the warm water in a large mixing bowl and add
the cooled milk mixture, cardamom, and eggs and beat until combined.
Add 1+1/2 cups (375 ml) of the flour and beat for 5 minutes. Add
enough of the remaining flour to form a soft dough. Knead on a
floured surface for about 10 minutes, until the dough is smooth and
satiny. Form the dough into a ball and place in an oiled bowl,
rotating the dough to grease the surface all over. Cover with a dish
towel and allow to rise in a warm place until doubled in volume.
Punch the dough down and allow to rise again. Punch the dough down
again and form into a 9-inch (25 cm) round, placing the coin in the
dough. Place on a greased baking sheet, cover with the towel, and
allow to rise again until doubled in size. Brush with the egg and
water mixture, sprinkle with sesame seeds, and decorate with the
blanched almonds. Bake at 375F (190C) for 20 to 25 minutes, until
golden brown. Makes one 9-inch (25 cm) loaf.
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