Koulourakia

Koulourakia
These easily recognizable traditional Greek Cookies, aka Koulourakia, are often associated with Greek Easter. Once you taste these not too sweet, slightly crunchy on the outside and tender soft on the inside biscuits, with just a subtle hint of orange and vanilla, you will be making Koulourakia throughout the year.

Prep Time 1 hour
Cook Time 13 minutes
Total Time 1 hour 13 minutes
Servings 36 servings
Calories 93 kcal
Ingredients
3½- 4 cups all-purpose flour 420- 480 grams (3½ + ½ cup separated)
1½ teaspoons baking powder
3/4 cup granulated sugar 150 grams
Zest of 1 orange
1/2 cup butter 115 grams, cubed, room temperature
2 large eggs room temperature
1 large egg yolk room temperature
1½ teaspoons vanilla extract pure
1/4 cup orange juice freshly squeezed
1/4 cup milk room temperature
1 teaspoon ouzo or Sambuca (optional)
Egg wash:
1 egg yolk
1 teaspoon water
2 tablespoons sesame seeds sprinkled on egg wash - optional
Instructions
Preheat oven to 375°F (190°C). Place rack in the centre of the oven. Line cookie sheet with parchment paper.
Sift together 3½ cups flour and baking powder and set aside. The other 1/2 cup of flour is reserved in case we need to add extra flour (see recipe note).
In a bowl of a stand mixture, with the paddle attachment, whisk together the orange zest and the sugar.
Add the cubed room temperature butter and cream together with the sugar until light and fluffy. This can take up to 5 minutes. Make sure to scrape down the sides of the bowl a few times.
Add the eggs, one at a time beating well and scraping down the bowl between each addition.
Add the egg yolk and again, beat well and scrape down the bowl.
Add the vanilla extract, orange juice, milk and ouzo (if using). Beat together for 30 seconds.
On low speed, add the 3½ cups of flour and baking powder. The dough should be soft but not sticky. Add a few tablespoons of flour if the dough is still sticky. (Optional: cover dough with plastic wrap and chill for 20 minutes).
With a medium-sized cookies scoop, portion and roll into a 7-inch log.
Shape into desired shapes (braids, pinwheels, twists, etc...)
Place on parchment-lined cookie sheets about 1 inch apart.
Brush with egg wash and sprinkle with sesame seeds.
Bake for 13 minutes or until cookies are golden brown.
Allow cooling for a few minutes on the baking sheet before transferring to a wire rack to completely cool down.
It can be kept in an airtight container at room temperature for about 2 weeks. Cookies can also be frozen.
Recipe Notes
The dough should be soft, but not sticky. If the dough is still a bit sticky, add up to 1/2 cup flour, one tablespoon at a time until it is soft but not longer sticky.
Please keep in mind that the nutritional information provided below is just a rough estimate and

Palacinke - Palacsinta - Crepes

Palacinke - Palacsinta - Crepes
Ingredients
3 eggs

1 1/4 cups all-purpose flour
1 cup milk
2 teaspoon sugar
2 tablespoons melted butter
Pinch salt
1 cup carbonated water
Butter, for cooking pancakes
Ingredients
Directions
Mix eggs, flour, milk, sugar, butter and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.Stir in the carbonated water at the last moment, just before cooking the pancakes. Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake. Serve by spreading raspberry jam, cocoa mix, or your favourite filling and roll up the pancake, serve with fresh berries.
Cook’s Note
These pancakes can be served hot or cold.

Blueberry Pie

Blueberry Pie

6 cups fresh blueberries
1/4 cup gold sugar
2 tablespoons instant tapioca, ground
Pinch table salt
2 tablespoons unsalted better, cut into 1/4-inch pieces

1 ounce gin- optional
milk for wash

1 double crust

. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool.

 Add cooked berries, remaining 3 cups uncooked berries, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

Place pie in fridge for 1 hour to rest.

Brush pie with milk then place the pie on heating baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juice bubbles and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve

Slavic Apple Pie

Slavic Apple Pie
Ingredients
2 cups flour (250 g)
1 cup sugar (200 g)
1/2 tsp salt
Zest of 1 lemon
3/4 teaspoon baking powder
9 tablespoons butter (125 g)
1 egg
2 egg yolk
1 tsp vanilla
3 pounds apples, peeled, cored, & sliced
1/4 tsp salt
Juice of half or whole lemon
Sugar to your likeness - I used 1/3 cup - sour apples 😶
1/2 - 1 teaspoon cinnamon
2 tablespoons butter
Confectioner's sugar

Instructions
Preheat oven to 350 F (180 C)
Combine the flour, sugar, lemon zest and baking powder
Cut in the butter (with a pastry blender, two knives, or rub into the flour with fingers) until it resembles coarse meal
Work in egg and egg yolk with the vanilla, the dough will be crumbly, cover and refrigerate for 30 minutes
Reserve 1/3 of the crust, pat the remaining 2/3 into a 9-inch springform pan, covering the bottom and the sides
Mix sugar. salt, lemon juice and cinnamon in a large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with a fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to a colander set in the bowl; to cool and drain. Collect the juices place into a saucepan and reduce until syrup. Reintroduce the juices back into the apples, let cool. Pile apples into the bottom crust dot with the 2 tablespoons butter.
Crumble the remaining 1/3 crust and sprinkle over the apples
Bake for about 60 minutes, until crust is lightly brown and the apples are tender, if it seems to be getting brown before the apples are tender, loosely tent with aluminum foil.
Let cool. Dust with confectioner's sugar
Notes
I soaked my raisins in Crown Royal thanks to Ian Wilson
You can added ground almonds on top of the apples.
Added fresh or dried cranberries
Add your choice of dried fruit
Alternate the lemon for orange

Ham with Raisin Sauce

Ham
Place the ham with the cut side facing up in a Dutch oven. Fill 3/4 quarters with cold water. Put on the lid. Place in a 350 degree oven. Cooking time may due to the size of the ham, the telltale sign that cooked when the bone is sticking out.
Put vegetables about an hour before it is done,

Raisin Sauce
Ingredients
1/2 cup brown sugar
1 teaspoon mustard - dry, Dijon or prepared
1 tablespoon cider vinegar
1 cup raisins
1 lemon zest (finely grated)
2 tablespoons lemon juice
1 1/2 cups ham stock
1.5 tablespoons cornstarch
1/2 cold water to mix with cornstarch
2 tablespoon butter
Directions
In a medium saucepan, combine the brown sugar, ham stock, and mustard. Bring to a boil
Gradually add the vinegar, raisins, lemon zest, and lemon juice. Add to the mixture, stirring constantly until all ingredients are well combined.
Combine the cornstarch and cold water to create a slurry.
Add slowly into the mixture stirring constantly to ensure that it doesn't lump or go straight to the bottom.
Continue cooking the raisin sauce over medium heat, stirring constantly, until it is thick, clear, and bubbly, for at least 10 minutes.
Serve over the ham.
* Great with sweet potatoes

Coq au vin

Coq au vin
Ingredients
1 chicken cut into 8
1 1/2 cups red wine
1 cup chicken stock
Optional: 1/4 cup brandy
6 strips of bacon, cut into 1/2 inch pieces
1 medium onion, quartered then thinly sliced
4 medium carrots, cut into 1-inch pieces
4 garlic cloves, minced
2 tomatoes, blanched, skinned, seeded and finely chopped
2 teaspoons fresh thyme leaves
8 ounces mushrooms, thickly sliced
8 ounces pearl onions, peeled
2 tablespoons Olive oil
4 tablespoon butter
Fresh parsley and fresh thyme chopped
Beurre manie (see notes for the options)

Instructions

Place the chicken in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.
First heat the olive oil to a large skillet then the bacon over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
Push the vegetables to the side of the pan and add the tomatoes. Cook the tomatoes until fragrant. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck-on bits.
Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pot, turn the heat to low, and simmer for 20 minutes.
Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.
Add the pearl onions to the pot with the chicken and cook for 10 minutes more.
In a small bowl mix together your choice of beurre manie. Remove the chicken from the pan then add the beurre manie. Stir it into the sauce and let it thicken. Season to taste with salt and pepper.
Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme and parsley.

Roasted Pear & Parsnip Soup

Roasted Pear & Parsnip Soup

1 onion, chopped

2 Tbsp olive oil

4 medium ripe pears, peeled, cored and chopped

4 parsnips peeled and cut into chunks 

6 cups chicken stock

Salt & pepper

2 tsp cider vinegar

1 cup heavy cream

2 Tbsp fresh sage

Cut parsnips and onion into 1-inch chunks. In bowl, toss together pears, parsnips, onion, oil, salt and pepper. Transfer to large rimmed baking sheet. Roast on centre rack of 375°F (190°C) convection oven until lightly browned and almost tender, about 30 minutes.

Add roasted vegetables to stock bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.

In batches in blender or food processor, puree soup until smooth.

Top with bleu cheese crumbs.