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  1. Exported from MasterCook

  2. MELOMACARONA

  3. 40 Preparation Time :

  4. Categories : Cookies Greek

  5. Christmas Usenet

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 1/2 c Olive oil

  8. 1/2 c Butter, unsalted

  9. -(at room temperature)

  10. 1 c Beer

  11. 3/4 t Cinnamon, ground

  12. 1/4 t Ground cloves, ground

  13. Orange peel (use the

  14. -grated peel of one orange)

  15. 1 c Sugar

  16. 2 c Semolina, finely ground

  17. 6 c Flour

  18. 1/2 t Baking soda

  19. 1/2 t Baking powder

  20. 1 t Salt

  21. 1 1/2 c Sugar (for the syrup)

  22. 1 1/2 c Honey

  23. 1 c Water

  24. 1/2 c Walnuts, chopped

  25. Put the olive oil, butter, beer, cinnamon, cloves, orange peel and sugar in

  26. a mixing bowl and beat until they are thoroughly blended.

  27. Sift about one cup of flour with the baking soda, baking powder and salt

  28. and blend into the mixture. Add the semolina, a cup at a time, into the

  29. mixture.

  30. Add the enough of the remaining flour, a cup at a time, until you get a

  31. rather firm dough (you may need a bit more or less than the amount

  32. mentioned in the ingredients list). Use your hands to do the mixing, as an

  33. electric mixer will be useless after the first two or three C of flour have

  34. been added.

  35. Roll the dough into cylinders, about two inches long and one inch in

  36. diameter, flatten them with your hands, and place them on cookie sheets

  37. greased with a little olive oil. Bake at 350 degrees F. for half an hour.

  38. Remove the cookies from the oven and let them cool for about half an hour.

  39. Make the syrup: mix the sugar, honey and water, and bring them to a boil.

  40. Cook on low heat for three minutes and skim off the foam that forms on top.

  41. Pour the hot syrup over the cookies, sprinkle them with the chopped walnuts

  42. and let them soak overnight.

  43. NOTES:

  44. Traditional greek Christmas cookies soaked in honey syrup -- This is one

  45. of the two kinds of confection that are traditionally consumed in large

  46. quantities in Greece during the holiday season (the other is kourabiedes).

  47. I suppose the name translates to something like "honey macaroons", except

  48. that they are not really macaroons. I got the recipe from a greek cookbook.

  49. You can use flour instead of semolina, but only as a last resort, as you

  50. won't be able to get that wonderful grainy texture which you get if you use

  51. semolina.

  52. The amounts given here are for only half a recipe. Considering that it

  53. is very hard to eat only one melomacarono, making the full recipe may not

  54. be as outrageous as it sounds!

  55. : Difficulty: Easy to moderate.

  56. 30 minutes preparation,

  57. 30 minutes baking,

  58. 30 minutes cooling,

  59. overnight soaking.

  60. : Precision: approximate measurement OK.

  61. : Kriton Kyrimis

  62. : Princeton University, Princeton, New Jersey, USA

  63. : princeton!kyrimis kyrimis

  64. princeton.edu

  65. : Copyright (C) 1986 USENET Community Trust - - - - - - - - - - - - - - - - - -

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