Galaktoboureko

Galaktoboureko: Custard-filled Phyllo Pastry

Galaktoboureko

In Greek: γαλακτομπούρεκο, pronounced ghah-lahk-toh-BOO-reh-ko

This is my favorite Greek dessert, and because it is such a presentation-type dish, I serve it well after dinner has had time to settle so it can be appreciated. It's also a real treat for special friends at coffee- or tea-time. For illustrated directions on using the phyllo dough, see the step by step photos. From ... http://greekfood.about.com/od/phyllopastriesbaklava/r/galaktoboureko.htm

INGREDIENTS:

• 6 eggs
• 1 cup of sugar
• 1 cup of semolina (fine grind), cream of wheat, or rice flour
• 1/2 teaspoon of grated lemon peel
• 1 tablespoon of lemon juice
• 6 cups of whole milk
• 1/2 - 1 cup of butter, melted
• 1 pound of commercial phyllo dough sheets, defrosted
• ------------
• For the syrup:
• 1 1/3 cups of sugar
• 3/4 cup of water
• 1 1/2 tablespoons of lemon juice
• 1 slice of lemon peel

PREPARATION:

Make the syrup: In a saucepan, bring the sugar and water to a boil over medium-low heat. Add the lemon peel, reduce heat to low, and boil for 10 minutes. Remove from heat, add lemon juice (do not stir) and set aside to cool.

Make the filling: With an electric mixer on high speed, beat 2 eggs with 1/3 the sugar until light and frothy, add 2 more eggs and another 1/3 of the sugar, and repeat.

Continue beating for 2 minutes. Add the semolina, lemon juice, and grated lemon peel. Continue beating and add the milk and 2 tablespoons of the melted butter. Beat for another 5-6 minutes until the mixture is light and fluffy.

Preheat the oven to 355F (180C).

Pour the filling into a pot and heat over medium-low heat. Stir vigorously with a whisk until it thickens to the consistency of ketchup (or puréed baby food). Remove from heat immediately and set aside.

Make the dessert: (Use an 11-inch diameter round baking pan or equivalent.) Brush the bottom, sides, and rim of the pan with melted butter. Open the phyllo dough and count the sheets. Half will be used on the bottom, half on top.

Lay one sheet of phyllo on the bottom of the pan, starting at one side and letting excess phyllo extend over one side. Brush the phyllo on the bottom of the pan with butter. Lay another sheet over the first, brush with butter, and continue until half the phyllo sheets have been used.

Spoon the filling on top of the bottom layer of phyllo sheets, spreading evenly so it covers the bottom out to the sides with no gaps and no air bubbles.

Note: If you are inexperiened with phyllo, check the photos that follow the folding, buttering, baking, and adding syrup.

Fold in the extending pieces of phyllo over the filling one at a time (they will cover about half the pan) brushing each with butter until all are folded in. Fold in corners as well so all the phyllo is inside the pan and brushed with butter.

Using the remaining phyllo sheets, place them one at a time on top of the filling, extending out the side opposite the bottom sheets. Brush each with butter, then one at a time, fold in the extending pieces butter the tops. When all the phyllo has been folded in and corners folded in, brush the top with butter.

Cut the galaktoboureko into serving-sized pieces (I cut 20) using a very sharp knife to cut all the way through to the bottom. The phyllo and custard filling are delicate so cut with care. (I use a razor to do the first cut and then follow up with a knife. I've also heard that some use an electric knife.)

Bake at 355F (180C) for 30 minutes or until golden brown.

Remove from the oven and pour the cooled syrup evenly over the hot pastry. Pour up to and around the edges. Set aside and allow to cool and absorb the syrup (a few hours). Serve sprinkled with cinnamon if desired.

Yield: 20 pieces

Galaktoboureko should be eaten within a day or two. Store in an airtight container in the refrigerator.

For a change of taste: In the filling, substitute the grated lemon peel and lemon juice with grated orange peel and strained orange juice.

Step by Step guide follows...

Galaktoboureko (γαλακτομπούρεκο, say ghah-lahk-toh-BOOR-eh-ko) is one of the most well-loved Greek desserts. It is a delightful custard cooked in a wrapping of sheets of phyllo dough. These photos illustrate the steps in making this dessert. For this demonstration, I used a round baking pan. Once you learn to drape and fold the phyllo in a round pan, using a square or rectangular pan will be easy! The text recipe for Galaktoboureko and the custard filling can be found here.

Graphic Index | Text Index

Start Here

Custard filling	Count the phyllo sheets	Place a sheet of phyllo in the pan and brush with butter
Add the next sheet of phyllo	Use half the sheets for the bottom	Spoon the filling on top of the bottom sheets of phyllo
Spread the filling evenly in the pan	Start folding in the phyllo over the custard	When all phyllo has been folded over, tuck in the edges
Start layering phyllo for the top	Continue the top layer, brushing with butter	The top sheets of phyllo have been added and buttered - it's time to fold it up

Start folding in the top with the corners of the top sheet of phyllo	Fold in the extended side of the phyllo sheet and brush with butter	Continue folding in the corners and extended pieces of phyllo until finished
Finish folding in the top layer and tucking in the corners for a good fit	Finish it off with a light brushing of butter	Cut into serving-sized pieces
It doesn't have to be perfect	When the galaktoboureko comes out of the oven, cover with cooled syrup	Let the galaktoboureko cool while soaking up the syrup
Galaktoboureko, ready to eat!

Smoked Trout

Smoked trout pate

Serving size: Serves 10 or more
Cooking time: Less than 15 minutes
http://aww.ninemsn.com.au/ARTICLE.aspx?id=39546

This pate will keep covered in refrigerator for up to 1 week. Allow pate to come to room temperature before piping or spreading onto toast, pumpernickel rounds or water biscuits.

INGREDIENTS

250g smoked trout
125g packet cream cheese, softened
125g unsalted butter, softened
2 tablespoons lemon juice
dash tabasco sauce
2 teaspoons horseradish cream
2 tablespoons chopped chives

METHOD

Remove skin and bones from trout. Puree trout in processor until smooth, add cheese, butter, lemon juice, tabasco and horseradish cream, process until smooth. Stir in chives, Decorate with canned pimiento strips and caviar, if desired.

Makes about 1 ½ cups.

To freeze: Freeze Pate in airtight container for up to 4 weeks.

Port Sauce

Serving size: unspecified
Cooking time: Less than 30 minutes
http://aww.ninemsn.com.au/ARTICLE.aspx?id=43304

Makes ¾ cup

INGREDIENTS

30g butter
4 eschalots, peeled and finely diced
50g mushrooms, finely sliced
½ cup port
½ cup veal stock

METHOD

Melt half the butter in a small frying pan. Add shallots and sweat until soft. Add the mushrooms and cook for a further minute.

Add port and allow to sizzle for 30 seconds. Add stock and simmer for 5 minutes. (Sauce may be sieved at this stage).

Add remaining butter to the pan. And cook shaking and rotating the pan until butter has melted and sauce is glossy. Serve immediately.

Lemon Curd

Home-made Lemon Curd

Serving size: Serves 10 or more
Cooking time: Less than 15 minutes
http://aww.ninemsn.com.au/ARTICLE.aspx?id=42325

INGREDIENTS

5 eggs
3/4 cup caster sugar
grated rind of 1 lemon
2/3 cup lemon juice
125g chilled butter, cut into small cubes

METHOD

Beat eggs and sugar until pale and doubled in volume. Stir in lemon rind and juice.

Place bowl over a pan of simmering water. Add butter piece by piece, whisking constantly until thick. Serve cold.

Baileys Irish Cream Trifle

Serving size: Serves 4
Cooking time: Less than 15 minutes
http://aww.ninemsn.com.au/ARTICLE.aspx?id=42317

INGREDIENTS

1 packet green jelly
3 tablespoons Midori, optional
400mls pure cream
½ cup baileys Irish cream
1 packet jam 'Rolly Pollys', cut into thirds
2 'Flakes'

METHOD

Make jelly according to packet instructions. Adding Midori, if using, prior to setting. Then set cut into slices.

Place cream in a bowl with the baileys, and whip until stiff.

Decoratively layer 'Rolly Pollys', jelly and cream in parfait glasses. Top with crumbled flake and garnish with cherries.

Creme anglaise

http://aww.ninemsn.com.au/ARTICLE.aspx?id=39051

Serving size: unspecified
Cooking time: Less than 30 minutes

Serve this classic sauce with boiled Christmas pudding or steamed Christmas pudding.

INGREDIENTS

¼ cup castor sugar
4 egg yolks
1½ cups milk
1 teaspoon vanilla essence
2 teaspoons cornflour
2 teaspoons water
¼ cup cream

METHOD

Combine sugar and egg yolks in small bowl, beat with electric mixer until thick and creamy. Place milk and essence in saucepan, bring to the boil. Remove from heat, gradually whisk into egg mixture. Return milk mixture to saucepan, stir constantly over low heat without boiling until custard thickens slightly. Blend cornflour with water, stir into custard, stir constantly over heat until mixture boils and thickens. Remove from heat, stir in cream; cool to room temperature.

Makes 2 cups.

Sun Dried Tomato and Goat Cheese Tart

Sun-dried tomatoes and creamy goat cheese are combined in the filling for these warm, bite-sized hors d'oeuvres, a version of tartlet. Basil, garlic and green onions add an element of freshness. The small size of these tartlets, with the filling encased in buttery puff-pastry shells, makes them an ideal starter for many occasions.

Preparing the tartlets is made simple by using store-bought puff pastry.

Plan to let the puff pastry thaw in the refrigerator overnight. Allowing the pastry to thaw at room temperature can cause the butter in the dough to become too warm. If you're short on time and need to thaw the pastry quickly, place it in the refrigerator for 15 to 20 minutes before rolling.

Makes 30 pieces

12 ounces frozen puff pastry, thawed

2 garlic cloves, minced

1/2 teaspoon ground white pepper

1 1/2 tablespoons fresh basil, chopped

1/3 cup whole milk

2 tablespoons dry sherry wine

2 large eggs

1 1/2 teaspoons all-purpose flour

1/2 cup fresh goat cheese, crumbled

1/4 cup green onions, minced

3 tablespoons sun-dried tomatoes, minced

Preheat oven to 350 F.

On a lightly floured surface, roll the puff pastry to 1/8-inch thick. Once rolled, generously prick the surface of the pastry with a fork. Using a 2 1/2-inch round cookie cutter, cut 30 rounds from the puff pastry. Apply firm pressure on the cookie cutter and avoid moving it back and forth when cutting.

Place each puff pastry round into a 1 3/4-inch round tart mold and press gently. Make sure there are no air pockets under the pastry. Cover the puff pastry in the tart molds with a small piece of foil and fill with uncooked dried beans, rice or pastry weights. Place the tarts on a cookie sheet and refrigerate for 5 minutes.

Bake the tart shells for 20 minutes. Allow them to cool completely and remove the foil and beans, rice or weights.

Combine the garlic, white pepper, basil, milk and sherry in a food processor. Add the eggs and flour and process until just blended. Toss together the goat cheese, green onion and sun-dried tomatoes. Place 1 teaspoon of the goat cheese mixture into each tart shell before filling with the egg mixture until nearly full, about 3/4 teaspoon. Place the cookie sheet with the tarts in the 350 F oven and bake for about 6 to 8 minutes, or until set. Serve immediately.

Nutrition information per piece: 80 cal., 2 g pro., 6 g carbo., 5 g fat, 55 mg sodium, 0 mg chol., 0 g fiber.

From The Culinary Institute of America's "Garde Manger, The Art and Craft of the Cold Kitchen," Second Edition (Wiley 2004, $65).

By The Culinary Institute of America

Party Sandwiches

Party Sandwiches
Last Update: 7/19/2006 11:25:17 AM

http://www.9wsyr.com/recipes/story.aspx?content_id=9B3918DA-48A8-44BB-8430-D442EF1F2F88

Pineapple Nut Tea sandwiches:

2 cups crushed pineapple, drained
1 cup sugar
1 cup chopped nuts
One 8-ounce package cream cheese milk or mayonnaise

In saucepan combine pineapple and sugar. Bring to boil. Cook until thick, stirring constantly. Cool. Stir in nuts. Soften and mash cheese with enough milk or mayonnaise to make a good spreading consistency. Combine with pineapple mixture. Spread on thin bread, top as sandwich. Trim and cut into spaures.


Cranberry Fingers:

Sijon Mustard
Cranberry Sauce
Smoked Turkery
Bread

Mix Dijon mustard in whole cranberry sauce, and flavor to taste.
Spread on a slice of bread and then add a small slice of smoked turkey;
add a top layer of bread.

Spinach Squares

Spinach Squares
Last Update: 7/27/2006 1:40:19 PM

http://www.9wsyr.com/recipes/story.aspx?content_id=955AA237-2CE7-4546-ACD4-7B07E2E7D1F0

Spinach Squares--perfect dish to get kids to eat their spinach

1 lb. Sharp cheddar cheese

2 (10 oz) Pkgs. Frozen chopped spinach

1/2 Stick Butter or margarine

1 C Flour

1 C Lowfat milk

3 Eggs, beaten

1 tsp. Salt

1 tsp. Baking Powder


Directions: Drain defrosted spinach well.

Melt butter in baking dish. Mix together flour, baking powder, salt, milk, eggs, spinach and cheese.

Smooth into baking dish. Bake at 350 for 35-40 minutes.

Rainbow Cake

RAINBOW SURPRISE SEVEN-LAYER CAKE

http://www.9wsyr.com/guides/recipe/story.aspx?content_id=B30236BF-D7DD-44DD-980C-84EBEA22E93F

This recipe takes some patience, but it's all worth it when the secret surprise is revealed. A perfect birthday cake.

1 box white-cake mix

1 can white frosting

1 package food-coloring drops (red, blue, green, yellow)

To make the cake layers: Prepare cake batter as instructed on the box. In four small paper cups, mix small quantities of batter with food-coloring drops to make red, yellow, blue and purple (red and blue) batches of batter.

Bake each color separately in cake tins, fifteen minutes each. (Note: Do not overfill cake tins with batter - just enough to cover the bottom.) Cool each finished layer 10 minutes before removing from tin, then let cool completely.

To make the frosting: While cake layers bake, mix three batches of frosting with food coloring in paper cups to make orange (red and yellow), green (blue and yellow), and indigo (red and blue).

To assemble the cake: Once all the pieces are finished, here's the order, from bottom to top:

red: cake

orange: frosting

yellow: cake

green: frosting

blue: cake

indigo: frosting

purple: cake

Frost the outside of the cake with white frosting.

Let the bake-off begin!

Olive Rolls

Olive Rolls From Martha Stewart

Olive rolls

Makes 1 dozen

1/4 cup extra-virgin olive oil, plus more for parchment, bow, and plastic wrap.

1 envelope (1/4 ounce) active dry years

1 cup warm water (105-110)

3 to 4 cups all purpsoe flour, plus more for work surface.

1/2 teaspoon coarse salt

1 cup oil-cured black olives, pitted and cut into 1/2 inch pieces

1/2 teaspoon crushed red pepper flakes

Line a baking sheet with parchment paper. Brush parchment within; set aside. Oil a large bowl; set aside. Sprinkle yeast over warm waterin a small bowl. Let stand until foamy, about 5 minutes. Stir until dissolved.

Put 3 cups of the flour and the salt in the bowl of an electric mixer fitted with the dough hook. Add yeast mixture and oil; mix on medium speed untli a soft dough forms, adding more flour if needed. Add olives and red pepper flakes; mix until fully combined, about 15 minutes.

Turn out dough onto a lightly floured work surface. Knead until mooth and olives are set firmly inthe dough, about 15 minutes. Transfer to oiled bowls. Cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.

Turn out dough onto a lightly floured work surface; gently flatten. Using a butterknife, cut dougn into 12 equal peces. Roll each into a cylinder, and transfer to prepared baking shet.
Cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.

Prepheat oven to 450. Bake rolls until tops are crisp an dark brown, about 15 minutes.

Serve

Fire Ants and Fleas

Fire Ants and Fleas

Ingredients
2 cups wild rice
4 tablespoons butter
1 medium onion, finely chopped
1/3 cup dried cranberries
4 cups low salt chicken stock
salt
1/4 cup chopped fresh parsley
pepper

Rinse the wild rice well and drain. Melt 4 tablespoons butter in a large heavy saucepan and saute the onion for several minutes until soft. Add the dried cranberries and rice and mix well. Add the chicken stock and salt. Bring to a simmer, cover, and continue to cook over very low heat, checking occasionally, for 45 minutes or until the rice is cooked. Add additional broth if needed. Melt 2 tablespoons butter in a medium pan and saute the grapes until warm and fragrant. Add grapes and parsley to the cooked rice. Taste and season with salt and pepper.