This recipe for Melomakarona, or Greek Honey Cookies, is a Christmas tradition in Greek households. We especially love them for the inclusion of ancient ingredient and superfood, honey.
Yield: 30 cookies
3 cups AP flour
1/4 cup semolina flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon orange zest
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup walnut or almond oil
6 tablespoons orange juice
2 tablespoon cognac or brandy
1/2 cup granulated sugar
1 cup water
2 cinnamon sticks
2 whole cloves
Zest of one lemon
1 cup chopped walnuts
2 tablespoons ground cinnamon
Preheat oven to 350 degrees.
In a large bowl, whisk flour, baking powder, baking soda and salt. Set aside.
In a medium bowl, add zest, sugar, oils, orange juice and liquor. Mix with an electric mixer until combined.
Add the dry and liquid ingredients together and mix with a wooden spoon until combined and a soft dough forms.
PInch a tablespoon of dough from the mix and shape into an oval.
Place each cookie on a parchment lined baking sheet and prink with the tines of a fork twice, to form small holes in the dough.
Bake for 25 minutes.
While the cookies are baking, make the syrup.
In a small pot, add water, sugar and honey and mix to combine over medium heat.
Once it begins to boil, reduce to a simmer and add the cinnamon sticks, cloves and lemon zest. Simmer until the cookies are done.
Remove the syrup from the heat and pour into a small bowl. Carefully drop the cookies into the syrup and flip to cover.
Remove to a wire rack to dry and sprinkle with walnuts and cinnamon immediately.
Store for up to a week in an airtight container.
Anna Francese Gass
Anna Francese Gass grew up in a small town on the Rhode Island shore, before moving to New York City to study at New York University. After a stint in the corporate world, she decided she was much happier in the kitchen instead of an office cubicle. She quit her fast paced sales job and enrolled in Culinary Arts at the French Culinary Institute (now ICC) to follow her dream to cook professionally. Soon thereafter, she found her niche in the test kitchens of Martha Stewart Living, Whole Foods and Mad Hungry. Currently, she is a regular contributing editor and recipe tester for Food52, Chowhound and contributing writer for MSN.com. She is currently celebrating the release of her first cookbook, Heirloom Kitchen - Heritage Recipes and Family Stories From The Tables of Immigrant Women. She has created a successful blog, www.annasheirloomkitchen.com and Instagram @annafgass.
by Katerina (Katina) MountanosJuly 07, 20210 Comments
A few high-quality ingredients come together in this delicious dish. Extra Virgin Olive Oil replaces mayonnaise, for a healthier salad that’s perfect for serving outdoors on hot days. And since the flavor improves while the salad sits in the fridge, you can make this ahead and serve it the next day.
by Katerina (Katina) MountanosJune 29, 20210 Comments
This July 4th, up your dessert game and makethisstellar, crowd-pleasing pull-apart cupcake flag cake. We made extra virgin olive oil lemon cupcakes and used freeze-dried blueberries and strawberries to naturally flavor the vanilla frosting and topped it with fresh blueberries, strawberries, and flaked coconut to represent Old Glory and her stars and stripes!