Cuisine Featured: Greek
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
16 T (2 quarter-pound sticks) 2 tsp vanilla extract
unsalted butter, softened 3½ c all-purpose flour
¾ c confectioners' sugar 1 tsp salt
½ c vegetable oil 1½ tsp double-acting baking
1 egg powder
½ c strained fresh orange juice
------------------------------
DOUGH: Preheat the oven to 350°. In a large mixing bowl, cream together
the butter and ¾ c of confectioners' sugar by beating them against the sides
of the bowl with a wooden spoon until the mixture is light and fluffy. Beat
in the oil, egg, orange juice and vanilla extract.Sift together the flour, salt and baking powder and, ½ c at a time, beat it into the creamed mixture. Continue to beat until the ingredients are well combined and the dough is smooth and soft.
Pinch off 2-inch pieces of the dough and pat them in your hands to form egg-shaped ovals about 2 inches long and 1 inch thick. Place the ovals on a cookie sheet and bake in the center of the oven for about 20 minutes, or until they are a light gold. Transfer the finikia to wire racks to cool to room temperature.
SYRUP:
1 c sugar 4 c ground walnuts
¾ c water 4 tsp cinnamon
½ c honey
----------------------------
Meanwhile, prepare the syrup. Combine 1 c of sugar, the water and honey
in a 1½- to 2½-quart saucepan and bring to a boil over moderate heat,
stirring constantly until the sugar is dissolved. Increase the heat and
boil uncovered and undisturbed for 20 minutes, then remove from the heat
and set aside until lukewarm. Combine the ground walnuts and cinnamon in a
shallow bowl.Dip the cool cookies in the warm syrup, then roll them in the nut mixture. Set them aside for at least 30 minutes to dry before serving. Makes about 4 dozen cookies.
