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Big Fat Greek Festival

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La Belle Cuisine

Big Fat Greek Festival
The Times-Picayune, New Orleans, LA, May 22, 2003

“Billed this year as the “New Orleans Big Fat Greek Festival”, the
popular event at the Greek Orthodox Holy Trinity Cathedral… will
feature [a long list of foods served under tents and along the banks
of Bayou St. John] along with the returning tried-and-true spit-
roasted lamb, Greek pastries, gyro sandwiches, sausage, pita and
entire Greek meals to go or eat in.
The cuisine will be accompanied by music, folk dancing, Hellenic
shopping and family entertainment. Many take-home specialties will
include Greek Cheeses wine, breads, honey, yogurt, souvlaki and
kalamari. …Here are two authentic recipes from the festival cooks:"
 

Greek Sweet Bread (Tsourekia)

Makes 5 loaves

2 cups milk
2 1/2 cups sugar
1 cup butter
3 teaspoons salt
1 teaspoon mastihi powder or
crushed anise seed
4 packages dry yeast
2 tablespoons grated orange rind [zest]
1 cup water, very warm
6 eggs, well beaten
16 cups flour, about 4 pounds

In medium saucepan, heat milk until bubbles form around edge of
pan; remove from heat. Stir in sugar, butter, salt, and flavoring. Cool
to lukewarm.
In small bowl, dissolve yeast in warm water. Beat eggs until light and
fluffy in a large bowl. Slowly beat in milk mixture, dissolved yeast,
orange rind [zest] and two cups flour. Blend well. Transfer batter to
large deep mixing pan; add more flour, and beat with a wooden spoon.
Stir in remaining flour, adding only enough extra flour to make a soft
dough. Dough may be sticky. Turn out dough onto floured surface; roll
over to coat with flour. Cover with cloth; let rest 10 minutes. Knead until
smooth, about five minutes. Knead until smooth, about five minutes.
Place in large, deep pan, greased; turn dough over to grease top. Cover
with wax paper and cloth. Let rise in warm place until double in bulk,
about three hours. Punch down dough. Knead a few times.
Divide in five parts. Shape into braided loaves. Place on large greased
cookie sheet. Cover; let rise again in warm place, about 45 to 60 minutes,
or until double in bulk. Brush tops with milk or with a beaten egg diluted
with two tablespoons water. Bake at 325 degrees for 25 minutes. If loaves
are large, bake 35 minutes, or until golden, and loaf gives a hollow sound
when tapped. Remove from pans; cool. Makes five loaves. Only one loaf
needed for bread pudding. Remaining loaves may be wrapped well and
frozen for up to six months.
 

Lagniappe!

Greek Bread Pudding with Greek Brandy
and Cherries Sauce

7 to 10 slices Greek Sweet Bread (one loaf)
3 tablespoons soft butter
3 cups milk, scalded
3 eggs
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1 cup raisins

Preheat oven to 350 degrees F. Adjust rack six or seven inches above
bottom of oven. Butter a 9-by-12-inch baking dish.
Toast bread lightly (if not stale), then spread with butter while warm.
Cut slices in halves. Fit neatly in baking dish, overlapping.
Scald milk. Beat eggs lightly and stir in salt and all but two tablespoons
of sugar, then hot milk, then vanilla. Pour over bread and let stand for
10 minutes, pressing bread down lightly to absorb milk mixture. Add
the raisins. Blend cinnamon with remaining sugar and sprinkle over
top. Bake directly on oven rack 25 to 30 minutes, or until pointed
knife inserted in center comes out clean. Pour brandy sauce over
pudding. Serve warm or cold.

Sauce

1/2 cup sugar
1/4 cup water
1/4 cup butter
1 cup Greek brandy (Metaxa)
2 cups dried cherries

Mix sugar, water and butter. Cook until dissolved. Add brandy and
cherries. Reduce heat and stir for two minutes. Spoon brandy and
cherries onto bread pudding to individual taste.
 

Featured Archive Recipes:
Easter Sweet Bread from
Civitavecchia
Alsatian Kugelhupf
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Love Feast Coffee
Panettone
Walnut Wheat Bread
Bread Pudding "Jambalaya"
 

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