Melomakarona * phoenikia
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Melomakarona * phoenikia
Last updated 6/12/2012 12:55:58 AM. Recipe ID 17983. Report a problem with this recipe.
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      Title: Melomakarona * phoenikia
 Categories: Greek, Desserts
      Yield: 40 servings
  1 1/2 c  Honey
  1 1/2 c  Granulated sugar
      1 c  Water
      1 tb Lemon juice
      1 lb Finely chopped walnuts
  1 1/4 c  Sweet butter; softened
      4 ts Ground cinnamon (or more)
  1 1/2 c  Light vegetable oil
    1/2 c  Confectioners' sugar
      2 lg Oranges
           - Strained juice only
      2 tb Cognac or brandy
    1/4 ts Ground cloves
    1/2 ts Grated nutmeg
      1 ts Baking powder
    1/2 ts Baking soda
      6 c  All-purpose flour (or more)
      2 oz Finely chopped walnuts
  (Author's Note): Ancient and traditional small, spicy baked syruped
  cakes, these are perfect for a large buffet. The nickname asserts
  their introduction into Greece by the Phoenicians, but not with these
  ingredients!  Within my lifetime I have seen the oil give way to
  butter and semolina succumb to flour.
  Combine the honey, granulated sugar, water, and lemon juice in a
  saucepan and boil for 5 minutes.  Remove from the heat.  Combine the
  1 pound finely chopped walnuts with 1/4 cup of the softened butter, 2
  teaspoons of the cinnamon, and 5 tablespoons of the syrup.  Reserve
  the remaining syrup and set the filling aside while you prepare the
  Using an electric mixer, cream the remaining butter (1 cup) with the
  oil until light and fluffy. Gradually add the confectioners' sugar,
  beating on medium speed.  Add the orange juice slowly to the batter,
  along with the Cognac or brandy, 1 teaspoon of the cinnamon, and the
  other spices.  In a small bowl, sift the baking powder, soda, and 2
  cups of the flour together. Slowly add the flour mixture to the
  batter and beat for a few minutes. Continuing to mix by hand, add
  only enough remaining flour to make a soft dough.  Knead.
  Break off small pieces of the dough and shape with your fingers into
  oblongs about 2-1/2-inches long and 1-inch high.  Flatten between your
  palms and place 1 teaspoon of the filling mixture in the center.
  Work the dough around the filling to enclose it completely and press
  firmly to seal. This procedure sounds difficult, but with many hands
  it is quite simple. Place on a cookie sheet and continue until all
  the cakes are shaped. Bake in a moderate oven (350 F) for 25 minutes,
  then cool on a rack. Bring the syrup back to a boil.  Dip each cake
  into the syrup and arrange on a platter.  Sprinkle with the remaining
  chopped walnuts and teaspoon cinnamon, or more if desired.  Cool
  before storing.
  Note: You may bake and cool melomakarona, store a few days in advance
  and dip in syrup as described above a day or so before serving.  The
  flavor improves after a few days.
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  Typed for you by Karen Mintzias

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Recipe ID 17983 (Apr 03, 2005)

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