Baklavas Made With Oil

This is a baklava variation for the health conscious person.  It will surprise you how good it comes out without the richness of butter as long as one uses the finest olive oils. 

Ingredients

Pastry

1 lb fillo pastry leaves

1 cup “Kalliston” or “Authentikon” olive oil

4 cups of chopped walnuts

2 Tbs sugar

2 Tbs fine bread crumbs

1 Tbs cinnamon

Syrup

3 cups sugar

2 cups water

2 sticks cinnamon

5-6 cloves

½ lemon cut in big wedges

1 tsp lemon juice

1 oz brandy

½ cup honey

Method

1.  Mix the cinnamon with the sugar.  Add the mixture to the walnuts.  Add the bread crumbs and mix. 

2. Oil the bottom of a 15x10x3 pan.  Lay a sheet of fillo.  (Allow some wrinkles as you lay the fillo this allows the hot air to bake evenly all the layers.)  brush oil on top. 

3. Continue laying each sheet of fillo brushing with oil each layer.  Total 8 -10 layers.  

4. Spread a cup of the nut mixture on top of the last layer.  Place another sheet of fillo, brush some oil evenly and lay another sheet.

5. Repeat step 4 until all the filling is gone.

6. For the top layers repeat step 3. 

7. Use a sharp knife to cut 5 strips evenly placed lengthwise.  Then cut either square or diamond shape across. 

8. Oil well the top and sprinkle the top with fine water spray. 

9. Bake in preheated oven at 325F for 40-45 min.

Making the syrup while pastry is in the oven.

1. Bring first five syrup ingredients to boil for 5 min. 

2. Add the lemon juice, the brandy and the honey.  Simmer for another 4 min.

3. Remove from heat.  Let cool before you use it on the hot pastry.

Finishing the pastry

1. When the baklava has a rich golden color take it out of the oven.  Sprinkle with lemon flower water, pour slowly the cooled down syrup on top. 

2. Cover the pan and let stand for at least 4 hours before serving. 

Gigantes:  (Baked Lima Beans)

1 lb dry lima beans or gigantes (found in a specialty Greek food shop)

½  fennel bulb with stems and leaves all chopped in small pieces.

1 onion chopped

7 oz. organic tomato sauce

¾ cup organic “Authentikon” or “Kalliston” olive oil.

Salt

Tellicherry Pepper

Preparation

Soak the beans in water overnight.  The next day change the water, and boil the beans with some salt until soft but not cooked.

Drain the beans in a colander. 

Meanwhile place the onions in the pot with ½ cup of  water.   Cook the onion until the water evaporates.

Add the oil and the chopped anise, salt and pepper.  Sauté until onion is translucent and light gold color. Turn heat off.  

Place the beans back into the pot and mix with the onions, anise, and the tomato sauce.

Use a deep baking dish with cover to bake the beans at 375 for 30-40 min. or until soft.

Serve warm or at room temperature. 

Note:  You may use some more raw oil on top of each dish for the fresh olive aroma will enhance the flavors.

Kopenhage

Ingredients   

Bottom crust

1 cup “Kalliston” olive oil 

1 cup confectioner sugar

2 egg yolks

1 tsp vanilla

2 cups flour

Top crust           

¼ cup “Kalliston” oil

10 sheets fillo (pastry leaves)         

Filling

6 eggs separated
1 cup of sugar
½ tsp cream of tartar  
½ tsp cinnamon
½ tsp nutmeg         
1oz. brandy
1 tsp baking powder
1 cup fine crumbs of rusk vanilla cookies or graham crackers
2 cups finely chopped almonds or walnuts

 Syrup

2 cups sugar   
1 cup water
1 tsp lemon Juice
1 oz brandy
½ cup honey

Bottom crust

Cream butter, add sugar, egg yolks, vanilla , and flour

Beat 10 min.  until smooth.  Spread dough into a buttered pan 14’x 14”

Put in refrigerator to chill in refrigerator until making filling.

Filling

Beat egg yolks until thick.  Add sugar, spices, brandy continue beating.  In a separate bowl beat egg whites and cream of tartar until stiff. 

Add baking powder.  Fold in the yolks.  Add crumbs and nuts.  Put over the bottom crust.

Top Crust

Lay fillo on top of filling one sheet at a time.  Dribble melted butter between each sheet.  Cut through fillo.

Making vertical lines.   Bake in preheated oven for 1hr at 350 F

Syrup

Combine the first four ingredients for syrup.  Boil vigorously for 10 min.  Cover pot last 4-5 min. 

Remove syrup from heat.  Add the honey.  Pour the hot syrup over the cake as soon as it is out of the oven. 

Sat aside to absorb the syrup.  Let cool for 4 hrs before serving.  (Do not refrigerate.)

Melomakarouna (Honey-Orange Cookies)

Ingredients                                     For the syrup                                                                

7 + cups flour                                                               1 and ½ cup sugar

2 tsp baking powder                                                     1 and ½ cup water

1 tsp soda (aluminum free)                                            lemon wedge

1 tsp cinnamon                                                             ½ cup honey

¼ tsp cloves                                                                 1 cinnamon stick

2 cups Kalliston olive oil                                              5 whole cloves

1 cup unsalted melted butter                                          ½ cup finely chopped walnuts

1 cup fresh orange juice

1 cup sugar

2 eggs

¼ cup brandy

Preparation

Mix first five ingredients in a bowl.  Set aside. 

Whip oil with butter and sugar using an electric mixer.  Mix orange juice, eggs, and brandy into the oil mixture.

Add the dry ingredients.

Mix until the dough is smooth.  Use your hands to add more flour until the dough can be shaped into balls and it is soft but not sticky.

Shape into oval shape cookies.  Make ridges on top of cookie using a fork or  any other kitchen utensil that makes interesting designs. 

Bake on an oiled baking sheet at 325^○ for 20 minutes or until golden color. 

Cool on a rack.  At this point you can store the cookies up to a month and finish them when needed.

To finish the cookies make the syrup as follows:

Boil 1 and ½ cup sugar with 1 and 1/2 cup water, ¼ lemon, 1 cinnamon stick, and 5 cloves.  Simmer for five minutes. 

Add ½ cup honey.  Simmer for another 2 minutes. 

Dip the 3-4 cold melomakarouna into the warm syrup.  Using a slotted spoon lift one cookie at a time drain and place them on a plate. 

Top with chopped walnuts.

Repeat the process for as many cookies as you need.

Seared Pork Tenderloins

      Ingredients

       2 lbs pork tenderloin cut in one inch thick medallions.

       3 Tbs cracked Tellicherry Peppercorns

       Kosher salt

       3 Tbs “Kalliston” or “Authentikon” olive oil

       For the sauce

       4 Tbs “Kalliston” or “Authentikon” olive oil

       6 oz. sliced mushrooms

       3 Tbs minced shallots

       1 cup red wine

       ¾ cup chicken stock

      1/3 cup dried cranberries soaked in water

       2 Tbs chopped parsley

Preparation

Pat the pork medallions with a clean paper towel.  Coat evenly with crushed pepper and sprinkle with a pinch of salt each side.  

Pound to flatten to ¾ inch size.  Let stand in the refrigerator until it is time to use it.

Sauce

Heat the oil in a skillet and sauté the minced shallots stirring with a wooden spoon.  Add the mushrooms. 

Saute until golden but not burned.  Add the rest of the ingredients stir over low heat until liquids are reduced to half. 

Cover, let rest until ready to use.

5 minutes before serving

Set a heavy skillet over high heat.  Film the pan with the oil.

Heat the oil then place the pork medallions a few at a time to cover the pan but not to crowd it.  Sear 2-3 minutes on each side. 

Remove from the pan and rest them in the prepared sauce.  Repeat with remaining pork medallions.  

Empty the pan drippings in the sauce and simmer for one minute before serving. 

Place the pork medallions directly in plates and spoon over the sauce.  

Serve immediately.