“Mallorcas” Sweet Tsoureki Buns

Adapted from the Puerto Rican ‘Mallorcas, the slightly sweet breakfast buns I found in the festive pages of SAVEUR magazine.

 

“Fluffy, eggy, buttery, sweet, coiled like a snail’s shell, and generously dusted with powdered sugar, the pan de Mallorca is named for its land of origin, in Spain. They are delicious on their own, or split and turned into sweet-and-savory ham, egg, and cheese sandwiches,” the magazine’s introduction explained.

 

The dough is very similar to challah and the traditional Greek tsoureki,  –the sweet brioche-like festive breads we bake for Christmas and Easter. In my version I substituted light olive oil for the butter, and used whole eggs, instead of just egg yolks, then I decided to brush the dough rectangle with my Seville orange marmalade before rolling and cutting the buns. I also placed them one roll next to the other, like cinnamon rolls, and I wish I had managed to make all the buns roughly the same size…

(Photo from Saveur magazine

 

Makes 6 large buns            (more…)

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Pumpkin, Cranberry, Ginger, and Pistachio Cake

Adapting Julia Moskin’s wonderful All-in-one Holiday Bundt Cake I baked this simpler version using olive oil instead of the butter –as I usually do—and pistachios instead of pecans. I omitted the chopped apple, using a bit more mashed, freshly baked butternut squash.

 

“This holiday recipe comes from the baking expert Dorie Greenspan. She calls it “all-in-one” because it includes elements from both Thanksgiving and Christmas: pumpkin, nutmeg, cranberries and ginger. It’s really the perfect dessert for either feast, or any occasion in between,” writes Moskin in her introduction.

 

 

Both our friends, who were with us this past weekend, as well as Costas, who loves all kinds of moist and nutty cakes, agreed that this is a real treat!

It is very easy to make, especially if you bake it in two long cake pans, as I did, instead of the more elaborate but tricky Bundt pan.

No glaze is necessary, but if you happen to have some lemon curd it is a lovely addition!

 

Makes 2 long Cake Pans (more than 12 servings) (more…)

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Nutty, Fruity, and Seedy Bread

This is our morning treat: a somewhat heavy bread, close to a fruit-nut cake, with complex, bold flavor.

 

I experimented with more and less nuts and dried fruit, and I feel that here I have pushed the nut-fruit additions to the limit. Feel free to add less nuts and/or fruit if you prefer to make a lighter bread that will rise more.

 

I cut the loaves into thick slices and freeze them in zip log bags. Every morning I take out the slices we want to eat and toast them.

 

We like them on their own, but they are wonderful with fresh cheese –cottage or ricotta– or just with yogurt.

 

Yields 3 medium loaves (more…)

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Quince Preserves (Kydoni Glyko)

Quince is one of the most popular Greek spoon sweets. It is served as a dessert topping for yogurt in taverns all around the country. Tourists love it, though unfortunately most restaurants use cheap commercial preserves.

By cooking down the cores and seeds that contain most of the pectin, and adding their rich broth to the sweet, we can make our own quince preserves with less sugar and more fruity flavor and aroma. I prefer to fill small jars—once opened, the contents are difficult to resist. At least with small jars you might pause before breaking the seal, but then again you might not!  By adding spices, I turn some of the spoon sweet into an unusual relish (see Variation).

 

Makes 3 1/2 pints (1.5 L) or 6 one-cup (250 ml) jars (see Note) (more…)

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Yogurt, Olive oil, and Feta Drop Cookies (Koulourakia Almyra)

My mother used to made a version of these, with more flour together with the yogurt and olive oil, so that she could shape flat disks and fill the half-moon tyropitakia (turnovers) with feta mixed with eggs and chopped mint.

I just thought that I could probably whip up a savory cookie that contained the cheese and mint, and here is my version.  You can halve the recipe, but keep in mind that you can freeze these savory koulourakia and even if you don’t warm them up a bit before serving, they are still delicious.

 

Makes 40-45 cookie (about two-inch) (more…)

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