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Receta Melomakarona * Phoenikia
by Global Cookbook

Melomakarona * Phoenikia
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Ingredientes

  • 1 1/2 c. Honey
  • 1 1/2 c. Granulated sugar
  • 1 c. Water
  • 1 Tbsp. Lemon juice
  • 1 lb Finely minced walnuts
  • 1 1/4 c. Sweet butter, softened
  • 4 tsp Grnd cinnamon (or possibly more)
  • 1 1/2 c. Light vegetable oil
  • 1/2 c. Confectioners' sugar
  • 2 lrg Oranges Strained juice only
  • 2 Tbsp. Cognac or possibly brandy
  • 1/4 tsp Grnd cloves
  • 1/2 tsp Grated nutmeg
  • 1 tsp Baking pwdr
  • 1/2 tsp Baking soda
  • 6 c. All-purpose flour (or possibly more)
  • 2 ounce Finely minced walnuts

Direcciones

  1. (Author's Note): Ancient and traditional small, spicy baked syruped cakes, these are perfect for a large buffet. The nickname asserts their introduction into Greece by the Phoenicians, but not with these ingredients! Within my lifetime I have seen the oil give way to butter and semolina succumb to flour.
  2. Combine the honey, granulated sugar, water, and lemon juice in a saucepan and boil for 5 min. Remove from the heat. Combine the 1 lb. finely minced walnuts with 1/4 c. of the softened butter, 2 tsp. of the cinnamon, and 5 Tbsp. of the syrup. Reserve the remaining syrup and set the filling aside while you prepare the dough.
  3. Using an electric mixer, cream the remaining butter (1 c.) with the oil till light and fluffy. Gradually add in the confectioners' sugar, beating on medium speed. Add in the orange juice slowly to the batter, along with the Cognac or possibly brandy, 1 tsp. of the cinnamon, and the other spices. In a small bowl, sift the baking pwdr, soda, and 2 c. of the flour together. Slowly add in the flour mix to the batter and beat for a few min. Continuing to mix by hand, add in only sufficient remaining flour to make a soft dough. Knead.
  4. Break off small pcs of the dough and shape with your fingers into oblongs about 2-1/2-inches long and 1-inch high. Flatten between your palms and place 1 tsp. of the filling mix in the center. Work the dough around the filling to enclose it completely and press firmly to seal. This procedure sounds difficult, but with many hands it is quite simple. Place on a cookie sheet and continue till all the cakes are shaped. Bake in a moderate oven (350 F) for 25 min, then cold on a rack. Bring the syrup back to a boil. Dip each cake into the syrup and arrange on a platter. Sprinkle with the remaining minced walnuts and tsp. cinnamon, or possibly more if you like. Cold before storing.
  5. Note: You may bake and cold melomakarona, store a few days in advance and dip in syrup as described above a day or possibly so before serving. The flavor improves after a few days.