Cooking tips

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

Karydopita Recipe

	Category	Egg Recipes
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Ingredients And Procedures

Karen Mintzias 3 c Water

4 c Granulated sugar

1 Orange or lemon; peel only

2 Whole cloves

18 Eggs; separated

5 tb Cognac

1 ts Vanilla extract

1/2 ts Baking soda

6 oz Zwieback; crushed fine

1 lb Walnuts; coarsely chopped

1 ts Ground cinnamon

Combine the water, 2 1/2 cups of the sugar, orange or lemon peel, and cloves in a saucepan and boil for 10 minutes. Remove the peel and cloves and cool. Meanwhile, using an electric mixer, beat the egg yolks until light and lemon colored, and gradually add the remaining 1 1/2 cups sugar. In a separate bowl, mix the Cognac, vanilla extract, and baking soda and slowly add to the yolks and sugar. Combine zwieback, walnuts, and cinnamon, and gradually add to the batter, mixing on low speed. Meanwhile, beat the egg whites until soft peaks form. Slowly fold into the cake batter, then pour into a greased 15 1/2" x 11" x 2" baking pan. Bake in a 350 degree oven for 30 minutes, or until a deep chestnut color. Remove from

the oven and set on a wire rack. Spoon the cooled syrup over the cake and allow it to cool in the pan. Cut into traditional diamond shapes, according to desired size. From "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Cutting Diagram: ___________________________________ |_\___\___\___\___\___\___\___\___| |___\___\___\___\___\___\___\___\_| |_\___\___\___\___\___\___\___\___| |___\___\___\___\___\___\___\___\_| |_\___\___\___\___\___\___\___\___ Typed for you by Karen Mintzias

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<h1>Karydopita</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Karen Mintzias 3 c Water <P>4 c Granulated sugar <P>1 Orange or lemon; peel only <P>2 Whole cloves <P>18 Eggs; separated <P>5 tb Cognac <P>1 ts Vanilla extract <P>1/2 ts Baking soda <P>6 oz Zwieback; crushed fine <P>1 lb Walnuts; coarsely chopped <P>1 ts Ground cinnamon <P>Combine the water, 2 1/2 cups of the sugar, orange or lemon peel, and cloves in a saucepan and boil for 10 minutes. Remove the peel and cloves and cool. Meanwhile, using an electric mixer, beat the egg yolks until light and lemon colored, and gradually add the remaining 1 1/2 cups sugar. In a separate bowl, mix the Cognac, vanilla extract, and baking soda and slowly add to the yolks and sugar. Combine zwieback, walnuts, and cinnamon, and gradually add to the batter, mixing on low speed. Meanwhile, beat the egg whites until soft peaks form. Slowly fold into the cake batter, then pour into a greased 15 1/2" x 11" x 2" baking pan. Bake in a 350 degree oven for 30 minutes, or until a deep chestnut color. Remove from <P>the oven and set on a wire rack. Spoon the cooled syrup over the cake and allow it to cool in the pan. Cut into traditional diamond shapes, according to desired size. From "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Cutting Diagram: ___________________________________ |_\___\___\___\___\___\___\___\___| |___\___\___\___\___\___\___\___\_| |_\___\___\___\___\___\___\___\___| |___\___\___\___\___\___\___\___\_| |_\___\___\___\___\___\___\___\___ Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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