petrossian_fondue.jpg

petrossian_cake.jpg

The Melomakarona My Mother Used to Make

by Arianna Huffington
Print Email

As my daughters will attest, I am not a cook.

melomakarona.jpg Indeed, the only thing I have ever cooked is brown rice and boiled eggs (you notice I said boiled and not scrambled or poached or anything remotely requiring any cooking skills) so it was a testament to my attempts to be fearless, that the first time I cooked anything more complicated than brown rice or a boiled egg, was on national television on Martha Stewart's show, with Martha watching my every move.

The occasion was the publication of my book On Becoming Fearless and what I cooked was my favorite Greek dessert that my mother made every Christmas and that is therefore, full of memories of love, warmth and celebration. It's called Melomakarona and it's basically tons of honey and walnuts and dough and cinnamon and nutmeg.



For those of you who want more detail, here is the recipe.

Makes about 36

For the cookies:
1¼ cups (2½ sticks) butter
1 egg yolk
¼ cup orange juice
2 tablespoons whiskey
½ cup sugar
¼ teaspoon baking soda
3½ cups flour
1/8 teaspoon salt
2 teaspoons baking powder
½ teaspoon ground cloves
1 teaspoon cinnamon
½ teaspoon orange zest

For the syrup:
2 cups honey
½ cup ground walnuts or almonds


Preheat oven to 350° F.
Melt butter; let cool slightly.
Place egg yolk, orange juice, whiskey, sugar and baking soda in a blender; mix at medium speed until combined. With the motor still running, slowly drizzle in the melted butter through the hole in the top of the blender cover. Mix at high speed until mixture has thickened and resembles mayonnaise, about 2 minutes.

In a large mixing bowl, sift together flour, salt, baking powder, cloves, and cinnamon.
Add orange zest.
Mix in the egg yolk-butter mixture and knead dough until smooth, about 5 minutes. (Dough will be stiff.) Shape dough by the tablespoonful in the palm of your hand, squeezing slightly to form an oblong egg shape.

Place cookies on ungreased cookie sheets and press the tops lightly with a fork, making a crisscross pattern.

Bake about 20 minutes or until golden brown.

To prepare syrup:
Bring 1 cup of water to a boil over high heat. Stir in honey, reduce heat to medium and simmer for 5 minutes. Remove from heat. Dip cookies in warm syrup for a few seconds.
Place on cookie sheets until syrup soaks into cookies. Sprinkle with nuts and let cool. These cookies taste best the next day and keep well when stored in an airtight container. 

Add comment


Security code
Refresh

Restaurant News

A Lingering Lunch at Terzo Piano
Chicago
by Lisa Dinsmore

chicago03.jpgWe usually go to Chicago once a year to see my husband's family. We rarely get into the city since they live in the suburbs, but this time around we got the chance to spend a few days downtown,...

Read more...
B & G Oysters
Boston
by Kitty Kaufman

bg 3B & G Oysters is one of those places that took off on Day One or at least that's how I remember it. We've had lunch there for years, not years and years, but enough to know that every oyster's...

Read more...
Snag Bar and Grill
Utah
by David Latt

snagVisiting Dinosaur National Park from Salt Lake City can certainly be done in a long day trip, but if you have more time, base your stay in Vernal with half a dozen comfortable, affordable motels,...

Read more...
Umami Burger
Los Angeles
by Maia Harari

umami-burger-logo.jpgMy mom makes the greatest hamburger in the world. I don’t know how she does it — it’s not the cut of the meat or the way she marinades it (she doesn’t) or the fact that it’s organic (which it is)...

Read more...