Greek menu for Christmas
My husband and I host Christmas for 8 to 10 people each year. We have no traditions and try to come up with a new menu each year. This year I would like to do a Greek theme. I think I have found a source for the cheese for the flaming Saganaki, thinking of Avgoloemomo soup, a Greek salad and need help with the main. Probably lamb, no eggplant (husband hates it). I would appreciate any suggestions and recipes. Thanks and Happy Holiidays to all my CH friends. I have found so many wonderful recipes and suggestions here.
Doing a search found what jessinEC could be referring to:
At the same time searching for the above, also found this is a beautiful presentation for a Greek pie recently published by the NY Times. Great to look at and could change up the fillings as desire (a recipe is just a guide):
I would probably spoon a little or maybe alot of my feta with garlic sauce on either when eating after baking for another layer of flavor with the flaky phyllo texture - see below for recipe.
I find Saganaki a bit filling for a starter and would prefer a seafood salad (octopus!) or some lukewarm vegetable dish.
For the main dish I have made lamb shanks in brown paper bag. I did it without a recipe, but here's one which looks nice: http://www.kalofagas.ca/2010/04/26/ro... Completely stress-free and always good.
For dessert I love kourambiedes - sooo addictive.
I went to a Greek restaurant recently and they had a lovely Lamb roasted with tomatoes and orzo as the main, it was delicious. We had the Saganki at the table for an app, a side of grilled asparagus with feta rounded it out nicely. I think the soup would be perfect as a first course too.
Sounds wonderful to me, enjoy!
Why, of course!
ALL TOLD, COOKING TAKES ABOUT 5 HOURS FROM TIME FIRST PUT IN OVEN TILL BEING SERVED.
KEY INGREDIENTS =
4 OR 5 LAMB SHANKS
ONE CUP OF CHICKEN BROTH
ONE LARGE TIN OF WHOLE, PEELED TOMATOES
TWO SMALL (14oz) TINS OF DICED TOMATOES
SOME OLIVE OIL
1 16oz BOX OF ORZO = 10 CUPS OF LIQUID (LIQUID:ORZO = 4:1)
OREGANO, THYME, ROSEMARY
• BROWN SALTED AND SEASONED (OREGANO, BASIL, THYME) LAMB SHANKS IN DUTCH OVEN ON STOVE TOP
• ONCE BROWNED, TAKE OUT SHANKS AND PUT THEM TO THE SIDE. PLACE ONIONS AND GARLINC IN DUTCH OVEN ON STOVE TOP. DON’T LET THEM BROWN, BUT COOK LONG ENOUGH TO MAKE ONIONS TRANSLUSCENT. FEEL FREE TO PLACE LAMB SHANKS BACK IN FOR AWHILE ALONG WITH THE ONIONS AND GARLINC
• PLACE BROTH, OLIVE OIL, TOMATOES AND HERBS IN WITH SHANKS, ONIONS, AND GARLIC.
• COVER AND PLACE THE DUTCH OVEN IN PRE-HEATED OVEN
• COOK AT 375.
• AFTER 3-4 HOURS, THE LAMB SHANKS WILL BE DONE (MEAT WILL LITERALLY FALL OFF THE BONE TO THE TOUCH). AT THIS STAGE, TAKE THE BONES OUT, REMOVE ANY REMAINING MEAT AND PLACE IT BACK IN THE DUTCH OVEN. THE BONES CAN BE DISCARDED.
• WHEN YOU ARE READY TO COOK THE ORZO, REMOVE THE DUTCH OVEN. WITH A LADEL OR MEASURING CUP, REMOVE AS MANY CUPS OF LIQUID AS YOU CAN FROM THE DUTCH OVEN AND PLACE IN A BOWL (IF THERE ARE CHUNKS OF TOMATO IN THERE, DON’T WORRY. COUNT THEM AS LIQUID AS WELL). ALL TOLD YOU WILL WANT A 4:1 LIQUID:ORZO RATIO. SO, GENERALLY, YOU WILL WANT TO COOK AN ENTIRE BOX (16 OZ0 OF ORZO), MEANING YOU WANT ABOUT 10 CUPS OF LIQUID. IF YOU COME UP SHORT (AND THAT DOES HAPPEN), THEN SIMPLY MAKE UP THE REST BY ADDING CHICKEN BROTH OR WATER. THEN, PLACE ALL THE LIQUID BACK IN THE DUTCH OVEN, ALONG WITH YOUR ORZO. COVER AND PLACE THE DUTCH OVEN BACK IN THE OVEN UNTIL DONE, I.E. WHEN THE LIQUID IS GONE.
NOTE: ONCE PUTTING THE ORZO IN, YOU SHOULD PLAN ON IT TAKING CA. 1 HOUR
• ABOUT 15 MINUTES BEFORE REMOVING FROM THE OVEN, PUT SOME GRATED GREEK CHEESE ON TOP.
• REMOVE, LET SIT FOR ABOUT 15 MINUTES, THEN SERVE.
Don't ask why this is all in capitals. Perhaps my man's bad eyesight :-D
Happy holidays to you and yours. I would do something(s) using my Feta with Garlic Sauce, Dip, and Dressing:
30 oz - Mayo (go with the real stuff and a good brand - lite does not taste as good in this)
24 oz - Sour Cream (Daisy or another made of only cream - not thickened with corn starch)
1 lb - Feta chopped as fine as you can get it.
5 - large garlic cloves chopped as fine as you can get them.
1/2 tsp - kosher salt
1/2 tsp - fresh ground black pepper
1/2 tsp - granulated garlic
1/2 tsp - granulated onion
DIRECTIONS: Stir all ingredients together then let flavors mingle at least overnight - I like it best after 48 hours. Less or more can be made, just keep the ratios the same. This makes a bunch but we have no problem going through it. The above as listed is probably about right for 8-10 if making the sandwiches or salads below as a main - just trying to give you an idea how far it goes (BTW: I also feel leg of lamb would be a great traditional main dish choice for your Christmas meal).
NOTE: Have been experimenting making with Greek yogurt and combinations, but nothing to me tastes as good as the above 5 parts mayo to 4 parts sour cream ratio for this. So if you want to go with the proven sauce for a holiday meal when entertaining guests, friends, and family save the yogurt combinations for later when we have more time to experiment to perfect. Not sure if ever can make better than is listed above. Seems Greek yogurt would work, but is not as good to me. More sour cream than mayo doesn't work as well to me either. It seems the oil in the mayo, even though do not want that fat, some how transmits the garlic and feta flavor combination to my taste buds best.
Awesome as a dip for most anything including: Crackers, chips, bread, bread sticks, eighths / sixths triangular pieces of pita baked in the oven into dry crunchy chips, ... Vegetables like : carrot slices, celery slices (can stuff), thin sliced small zucchini, radishes, cucumber slices, even pickles, ...
I like as a dressing on any kind of lettuce based salad. Good on a cucumber, onion, & tomato salad which is a simple special side dish.
Great on sandwiches or Hors d'oeuvres as a sauce / spread (I often make small versions of the below sandwich to nibble on a bite at a time by cutting pita into sixths / eighths or sometimes even use bread quarters / sixths depending on size desired - pita is better). Even 'Greeks' up a chicken sandwich or burger which can be made full size or as mini open-face Hors d'oeuvres.
Be creative with it.
A personal favorite sandwich or layered salad (eaten with a fork) with the above Feta & Garlic Sauce: Whole-wheat pita simply folded once warm, cut in half used to make two pocket sandwiches (to me the best), or cut in eighths / sixths depending on size desired. Heat pita until flexible definitely helps to separate, stuff, and eat. Warm also improves pita flavor. In my microwave 35 seconds (or in the oven until bends easily is even better but takes longer). Pita is terrible cold and when not flexible falls apart if try to eat a sandwich made from cold pita (especially folded or as a pocket). Have even rolled this combo in flour taco shells with success - I like the Calidad-brand Soft Taco Flour Tortillas and heat in a cast iron pan with a very little bit of olive oil mostly on one side until poof-up inflating existing air bubbles (that way the outside is not oily with great texture). I like to layer in this order:
1) Get pita / pocket / slices warm. Use as much Garlic & Feta Sauce as able (do not be shy)
2) lettuce - very fine cut shred. Absorbs veggie liquid / sauce otherwise a dripping wet mess to eat
3) meat (cooked / grilled chicken chunks, lamb, pre-made then heated gyro meat, or even beef)
4) tomato 1/2" cubes (personally prefer Roma as less wet - or remove seeds by squeeze / spoon)
5) onion fine chopped (I like red Bermuda. Any will work if not too strong otherwise overpowers)
6) cucumber cut in 3/8" cubes (if seed area large halve & remove wet seeds by spoon before cut)
CAUTION: The goal is to be nice and damp in the lettuce with the thick flavorful sauce. Not a dripping wet with cucumber water and tomato juice mess. Excessive liquid also makes a problem when try to eat. Even if 'vine ripened' is not good eats when runs down your hand, arm, or face, stealing flavor. Overly liquid waters down the thick sauce dripping some to your plate so sandwich results do not have as concentrated or tasty a garlic with feta flavor. Like a sloppy burger once you start into a half as a pocket sandwich I do not put down until gone - find will fall apart then is not as good when eat with a spoon if try to set down and pick up.
NOTE: Good, but not as messy to eat as a layered salad a bite at a time by fork. Is what do when unable to make pocket sandwiches out of my pita. Maybe pita is old, brittle, dry, or falls apart for some reason even when heated. If want something substantial and easy to eat a layered salad is sometimes best.
We do. It is so good. People love it (if like feta and garlic and find few don't). This thread seemed a good place on CH to share. Our recent favorite dip / spread / dressing here. A successful local Greek deli & grill uses it as a popular dip for 'Greek fries' (batter coated deep fried potato wedges) and a spread on a few special sandwiches. Found we added to other deli sandwiches, burgers, chicken sandwiches, gyros, salads, ... for the extra Greek flavor. Great at home on french fries / steak fries / tots / veggies / crackers / chips of many kinds. They call theirs omega sauce (is different than a yogurt based traditional cucumber sauce spread on gyros and I think theirs is a plain mayo base). It used to be 25 cents in a little cup (only about two heaping teaspoons). Then it went to 75 cents - still craved but price became a factor so we ate less often three+ at a sitting per person $2.25+. So made my own similar we may like better to eat on everything we can. Feel mine has more feta maybe more garlic and put as much sour cream as possible in it to cut the fat without killing the flavor. I can make a couple quarts for $6.50 when crave (to keep price down found a local place has Athenos feta for $1.99 a pound in a 24oz tub, mayo on sale $2.49 or less, find best to buy single ingredient sour cream at Winco under $2). It came out of my head and has been perfected by me. All thoughts on good things to eat with it are welcome.