GREEK KOUFETA (WEDDING ALMOND "TAFFY" FROM CYCLADES ISLANDS)
Every Greek wedding boasts sweet almonds koufeta. In most cities and towns nowadays, wedding guests receive sugar encrusted white Jordan almonds, gathered in packets of white tulle tied with ribbon and decorated with tiny silk flowers. The number must be odd; usually nine almonds per packet, but sometimes seven or even five. But on the Cycladic islands, in villages far from cities and lacking the sweet shops in which to purchase sugared almonds, an older version of wedding koufeta remains. Here, a day or so before the wedding, all the female relatives of the bride gather to make a taffy-like sweet of blanched almonds cooked in honey and brandy.
Provided by Olha7397
Categories Candy
Time 50m
Yield 10-20 serving(s)
Number Of Ingredients 4
Steps:
- Pour the honey, brandy, and orange blossom water into a large saucepan and bring to a boil over high heat. Stir, reduce the heat, and gently boil until the mixture is the color of burnished mahogany and spins off a spoon, 240°F on a candy thermometer, about 30 minutes.
- Stir in the almonds and bring to a boil again. Remove the pan from the heat and let the mixture cool until it is no longer bubbling. Turn it out onto a large plate, allowing the almonds to spread out evenly. Cool until the mixture is thick enough to spoon up in "globs," several hours or overnight.
- To serve, offer each diner a clean spoon or knife as you pass the platter of koufeta around. Each person slides the knife or spoon into the taffy and spins the implement until a scoop of the koufeta takes hold. The koufeta is then eaten off the knife or spoon. Serves 10 to 20.
- NOTES: Koufeta will keep, covered at room temperature for up to 2 days.
- Some villages add a little toasted sesame seed in the koufeta mixture or sprinkle it on top once the mixture is poured onto the platter.
- Adventures in Greek cooking.
Nutrition Facts : Calories 235.2, Fat 10.9, SaturatedFat 0.8, Sodium 1.6, Carbohydrate 32.2, Fiber 2.6, Sugar 28.9, Protein 4.7
QUEIJADAS DE SINTRA (PORTUGUESE CHEESE TARTS WITH CINNAMON)
Portuguese towns and cities alike are incredibly proud of their traditional sweets and pastries. Sintra, a beautiful hill town not far outside of Lisbon, is understandably proud of this recipe. It is believed that this recipe dates from the 14th Century! The actual recipe is, understandably, a close-guarded ages old secret, but this is a close approximation that I found on the internet. I visited Sintra a few years ago and was amazed at how wonderful these tarts tasted! These keep longer than most pastries if stored in an airtight container. (I'm not too sure of the yield - what I have provided is an approximation).
Provided by Shannon Cooks
Categories Tarts
Time 4h20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- For the pastry: Combine the flour and salt in a large bowl.
- With a pastry blender, cut in the shortening until the texture of fine meal.
- Forking briskly, drizzle just enough ice water over the mixture to make it hold together.
- Shape into a ball, wrap in wax paper, and refrigerate several hours.
- Meanwhile, prepare the filling: In a food processor fitted with the metal chopping blade (or in a blender or electric mixer set at highest speed), process the mozzarella, butter, sugar, and cinnamon about 60 seconds nonstop until smooth and creamy.
- Scrape down the work bowl sides with a rubber spatula and beat 60 seconds longer.
- Note: It will take longer for the electric mixer to reduce the mixture to creaminess, perhaps 3 to 4 minutes of steady beating.
- Add the egg yolks, one at a time, beating well after each addition.
- Add the flour and pulse the motor on once or twice to blend.
- Transfer the mixture to a small bowl; cover and chill several hours.
- When ready to bake the queijadas, preheat the oven to 400 degrees Fahrenheit.
- Divide the pastry in half and roll, first one half, then the other, as thin as paper, on a lightly floured pastry cloth with a lightly floured, stockinette-covered rolling pin.
- Cut into rounds with a 3 1/2 inch cutter.
- Also re-roll and cut the scraps.
- Fit the pastry into plain or fluted tart tins measuring 2 1/2 inches across the top.
- Set the tins on baking sheets, then half-fill each tart shell with the cheese mixture.
- Bake uncovered for 18 to 20 minutes, just until the filling is puffy and a rich amber brown.
- Remove the tarts from the oven, cool until easy to handle; then using a small pointed knife, gently pry the tarts from the tins.
- Serve at room temperature.
JORDAN ALMONDS - SUGAR-COATED ALMONDS
Make and share this Jordan Almonds - Sugar-Coated Almonds recipe from Food.com.
Provided by Ketutar
Categories Candy
Time 1h
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- For the fondant:.
- Put the sugar and water into a large saucepan, set it over the fire, and stir until the sugar is thoroughly dissolved; then stop stirring.
- Wash down the inside of the pan to the syrup's edge with a small brush dipped in water.
- When the syrup first boils, add the glucose or the cream of tartar.
- Continue the boiling without stirring until, when tested in cold water, it forms a soft ball, or registers 240° on the thermometer.
- Remove from the fire at once, allow to stand for four minutes, or until the air-bubbles have ceased, then pour into a large wet platter, a wet basin, or on a marble slab between candy bars. The syrup should not be deeper than one and a half inches.
- Set it in a cool place, and when it has cooled down so much you can comfortably bear a finger in the middle of the syrup, begin to cream it with a wooden spoon or a hardwood paddle.
- Turn the sugar backward and forward, leaving no part untouched, until the whole mass becomes white and opaque.
- Knead till smooth and free from lumps. Wet and wring a small towel, place it over the fondant, and allow it to remain there for at least one hour. This is called the curing process.
- Remove the cloth, and knead just as you would bread dough.
- Keep in an air-tight jar. If left exposed to the air, it will get hard and dry. Small quantities can be taken out and flavored, then colored to form many pleasing effects.
- The fondant can be colored and flavored while it is warm. (It can be colored cold too, but it's easiest when it's warm.)
- Covering the almonds:.
- Melt the fondant for covering the almonds.
- See that the almonds are totally dry after blanching and peeling.
- Dip them one and one in the melt fondant, pick up with a fork, tap the fork against the edge of the pot and wipe the underside of the excess coating.
- Put the almonds to dry on wax paper. After about 5 minutes, when the top has hardened, turn the almonds around so that the bottoms may dry.
Nutrition Facts : Calories 4644, Sodium 9.5, Carbohydrate 1199.8, Sugar 1198.9
TASTE OF THE ISLANDS
Make and share this Taste of the Islands recipe from Food.com.
Provided by MizzNezz
Categories Pie
Time 16m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix sugar and flour; add next 5 ingredients.
- Mix well and pour into pie shell.
- Bake at 350* for 55-60 minutes, until knife comes out clean.
- Cool.
- Chill.
- Serve with whipped cream.
Nutrition Facts : Calories 503.3, Fat 18.1, SaturatedFat 10.1, Cholesterol 79.3, Sodium 174.9, Carbohydrate 85, Fiber 3.3, Sugar 48, Protein 5.2
SUGAR ENCRUSTED PEAR DUMPLINGS
These pear dumplings have a baklava-style filling and just glisten on the plate because of the coarse sugar coating! Use ripe but firm pears so they will retain their shape while baking. A refrigerated pie crust simplifies preparation, but you can use any preferred dough: I think Puff Pastry works best. Can make ahead through step 3. For an extra baker's touch, use excess dough to make small leaves to add to the tops of the pears. Also, you can core the pears from the top or bottom. Coring them from the bottom just allows you to leave the stem on, if you'd like, for presentation.
Provided by ninja
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, stir together pecans, honey and lemon peel. Use a melon baller to remove the cores from the bottom of the pears, then peel the pears. Spoon about 2 tablespoons of the pecan mixture into the hollow of each pear.
- Lightly roll pie crust into a 12-inch circle; cut into 4 wedges. Place 1 pear on each wedge. Brush edges of pastry with milk. Gently shape dough around pears, trimming away excess dough and pressing to seal.
- You can make ahead to this point, then cover and chill up to several hours. When ready to cook, add 5 minutes to the cooking time.
- Brush pastry with milk; sprinkle all over with coarse sugar or roll pears in the coarse sugar. Place on a parchment-lined baking sheet and bake in a 400 degree Fahrenheit oven until golden brown, about 25 minutes (30 minutes if completing from chilled).
- If desired, drizzle with extra honey just before serving. Serve warm.
Nutrition Facts : Calories 406.1, Fat 20.6, SaturatedFat 4.4, Cholesterol 1.1, Sodium 209.2, Carbohydrate 56.3, Fiber 6, Sugar 32.3, Protein 3.4
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