Artoklasia (Litia bread)

Artoklasia

This is the bread we bless at Litia at festal Vespers and usually distribute after the Gospel at Matins. One recipe makes 15 loaves, which is enough for 3 services (5 loaves per service). You can make 15 equal loaves, or graduate the sets in size according to the likely attendance at each service—10 medium sized, 5 a bit larger, or something--just make sure there are 3 sets of 5 evenly-sized loaves.

2 scant tablespoons yeast
½ cup warm water
¾ cup white sugar
1 teaspoon salt
1 ½ cups warm water
¼ cup neutral oil (canola, etc.)
1 teaspoon cinnamon
5 ½ to 6 cups flour

In a big bowl, sprinkle the yeast over the ½ cup water. Add sugar and salt and stir; let sit a few minutes until the yeast is active. Add the rest of the water, the oil, the cinnamon, and 3 cups flour. Mix until the batter is smooth. Add remaining flour, ¼ cup or so at a time, until the dough is soft but firm. Knead 8-10 minutes until smooth and elastic (less than 5 minutes in a stand mixer), adding flour if too sticky.

Divide dough into 15 equal parts (or 16 if it's easier, and you'll just have one extra to munch on) and shape into smooth balls. Place on greased pans, not too close together. Let rise for 15 minutes to half an hour, then bake in 400 degree oven for 15 minutes or until golden brown. Remove from pans and cool on racks.

When completely cool, put 5 loaves each in 2 freezer bags labeled with the date and store in the church freezer. The third set will be brought to church to be used fresh.

Yuliya's Fish Pie

From Yuliya, the fish pie she made for our Nativity feast.

Dough:
3 sticks of butter (unsalted)
3 cups of flour
Salt
Water
Please note that above are the measurements for the long rectangular dish I used yesterday (ed: about 13x9, I think?). I actually think that I should have used 3 ½ or 3 ¼ cups of flour because I was a little short. Hence please size up the dish you will use.

Mix and divide into two parts, one of which should be smaller – it will go on top.

Fish:
Use red and white kind, any, whatever you like. I used salmon and cod I believe.
Cut fish in medium size pieces.
Marinate for a couple of hours. I used olive oil, pepper flakes, paprika, dry dill, dry sage, sherry (a type of sweet cooking wine, you can find it in Target or Walmart). If you don’t have sherry, use some vinegar or wine but not lemon, because of heavy cream in the filling (see below).
Make sure to squeeze all liquid before you transfer fish to the pie

Filling
Eggs (4)
Heavy cream (more or less 1 ½ cup)
Medium size onion, chopped into small cubes
Something green: use spinach or collard or green onions (if you don’t like the white kind). I used frozen collard yesterday.

Cooking
Bake for 1 hour, 375 F.

Enjoy!

Paskha

No fasting recipe today--time to start getting ready for Pascha!!!!

recipe from Jenny:

I've never made "real" cooked Paskha cheese, but we all like this, and it's very quick and easy, so I'm not sure I ever will!

Cream Cheese Paskha
adapted from Food for Paradise

1/2 lb softened butter (2 sticks)
1 1/2 lbs softened cream cheese (3 pkgs)
1 tablespoon vanilla
1 cup powdered sugar
1 cup sour cream
golden raisins (or regular)
slivered almonds

Cream butter and cream cheese. Add powdered sugar and vanilla and continue to mix. Add sour cream and desired quantities of raisins and almonds. Spoon into a nice serving bowl, smooth, and decorate the top with additional raisins and almonds. Some ways to decorate: a border, a cross (3-bar or simple), XB (the initials of Christ is risen in Russian), the outline of an egg... Chill, covered, for several hours before eating. This is wonderful on kulich or tsourekia, or any sweet breads!