Galaktoboureko

Peter, of Kalofagas , my local go to guy for Greek specialties suggested that a must have at Christmas time is Galaktoboureko. When I saw the recipe my instinct told me this wasn't very figure friendly but then who am I to follow my own instincts? It looked fabulous and decided to give it a try.

Ingredients

7 large eggs, room temperature
10 cups of whole milk, room temperature (I used 2% lactaid and it was fine)
2 cups sugar
1 cup fine semolina flour
1 heaping Tbsp butter
zest of 1 lemon
1 package commercial phyllo
2 sticks melted butter (for brushing)
14x11 bakeware dish

Syrup
2 cups sugar
1 cup water
juice and zest of 1/2 lemon

1. Place a large pot over medium-high head and add eggs, sugar and semolina and mix constantly over medium heat until incorporated. (note: follow this - it burns really easily if you leave it)
2. Add milk, zest and butter and continue to mix using a potato masher until custard has thickened slightly. Place a tea towel between the pot of custard and the pot's lid, cover and reserve off the heat.
3. Pre-heat oven to 350F. Butter baking dish. Count how many sheets of phillo in your package and divide in half. One half will go on the bottom, the second half will go on the top.
4. In the bottom of the pan, layer your one half of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with the melted butter. Pour the custard over the bottom of the phyllo layers.
5. Fold the excess phyllo over and into the pan and evenly distribute the remaining sheets of phyllo to entirely cover the custard. Again, ensure that each sheet is brushed generously with butter.
6. With a very sharp knife, score the phyllo (just penetrating the top layer of phyllo) to make the desired size and shapes of your Galaktoboureko pieces. (this makes it easier to cut later and will also allow the syrup to be distributed completely.
7. Bake in the middle rack for 35-40 minutes or until the top is nice and golden-brown. Allow to cool to room temperature.
8. To make your syrup, add the sugar, water juice and zest and bring to a boil and count 10 minutes for your syrup to develop.
9. Using a ladle, pur the syrup over the Galaktoboureko (1 ladle at a time) until the syrup is absorbed.
10. Carefully complete the slicing of your pieces (tracing your initial cuts); allow to cool for approximately 1 hour. Refrigerate uncovered over night to set. Serve cold or room temperature.



Notes: I should have cut the Galaktoboureko in smaller pieces. This is a very sweet and rich dessert and smaller amounts are preferred.

Verdict: I don't think I could make this unless I had alot of people over - I'd eat the whole thing - it's really a wonderful dessert albeit off the glycemic scale.


Peter said that when working with phyllo as long as you follow some basic rules it should be easy enough to work with.

1. Make sure you defrost frozen phyllo in the fridge overnight.
2. When working with phyllo use one sheet at a time and cover the balance with a damp tea towel to ensure it doesn't dry out (it can dry out really quickly)
3. Handle the phyllo gently - it's very fragile.
4. Make sure you brush melted butter on each sheet

A Big Meal on December 25th

For some Jewish people, celebrating aspects of Christmas is a common occurance. Do a Google search on "Jews celebrating Christmas" and you'll find several debates on whether having a Christmas tree (or Hanukkah Bush) is acceptable. It's hard not to feel like you're missing out on something when everyone around you is preparing for Christmas.



Growing up, we celebrated Christmas because there have always been non-Jewish family members. Actually, we probably celebrated it more than a lot of Catholic families (we had all nine reindeer in our basement next to a manger scene, with so many presents that you couldn't even touch the tree) -- a slight glimpse into the insanity that is my family.

Nowadays, I go on a "we're Jewish and don't celebrate Christmas" soapbox starting about 1 month before Christmas. Inevitably, I still get "Hanukkah presents" on Christmas. It's a losing battle.

Never ones to miss out an opportunity to cook way too much food, here's the feast we had at Giz's place.

Spinach Dip

(the recipe toward the bottom of the post)

Yorkshire Pudding

Turkey


Stuffing


Salad


Potatoes

Challah

Cabbage Rolls

Brussel Sprouts

Giz will tell you about the desserts -- there were just as many selections of desserts as mains and sides combined. It's a good thing there were 7 of us The seven of us combined hardly made a dent in the food.

New House

Now it's time for a real post. I'll try to get this one done before visiting Giz lest I hear about my lack of posting all weekend.

Let me tell you about the house. It'll be a ongoing story because we're still working on it and because I am having a hard time getting the more recent pictures off of my camera.

We took possession of the house on November 13th. I was initially excited about the move and having to deal with a difficult (read: insane) landlord helped to heightened the excitement of leaving the renters market. But the day we took possession and went into the empty house, I had some pretty strong buyers remorse. R and I sat in the living room and thought -- oh crap -- what did we do? I then spent the rest of my night wanting to "be by myself".

I guess there was nothing really wrong with the place, but walking into an empty house that is painting in a soft pink throughout and smelled of antiques...it just didn't feel right.



We spent the week painting (after work and on the weekend). As more paint went on the wall, I started to feel somewhat better.


There's something satisfying in knowing that the former owners would probably be really pissed off to see their pink walls painted over. It's also pretty empowering to see such a change that stems from your own efforts -- instant gratification.


After 2 coats, I was really thrilled with the colour. I know it's not for everyone -- but I love it.


Don't worry - the space is split up -- dining room is burgundy and the connected living room is a sand-like colour.


The office and bedroom downstairs were both painted this colour -- but both rooms still need work to finish setting them up.


Saying goodbye to the old apartment was a bit sad -- we both really loved the place. Here's a final shot of the apartment:

Tomorrow we head off to Giz's for what promising too be way too much food. I'll keep you posted on progress made in the house.

Happy holidays to everyone!!!