Tag: recipe

Bite-Sized Vasilopita (Vasilopita Mini-Cupcakes)

It is almost New Year’s Eve!! Like many, I am looking forward to 2021 and what it may bring (and more importantly, the end of 2020). One Greek tradition on New Year’s Day is a Vasilopita.

Vasilopita is associated with the legend of Saint Basil and the Vasilopita is a New Year’s Day bread or cake where a coin is hidden inside. It is believed that whoever receives the piece with the coin inside will be blessed with good fortune for that year. Considering how 2020 has went, I am sure we are all hoping to receive the piece with that coin.

I have seen a few takes on the traditional Vasilopita and was inspired by 54thirty’s recent Instagram post where they made Vasilopita cookies. Here is my modern take on the traditional recipe.

Ingredients:

1 3/4 cup sugar

1 cup (2 sticks) butter, softened at room temperature

1 1/2 cup orange juice

1/2 tablespoon orange zest

1 teaspoon vanilla extract

3 eggs

4 cups flour

2 tablespoons baking soda

powdered sugar (to sprinkle on top after cooking)

almonds (optional)

Other:

coin & aluminum foil

mini-cupcake liners & cupcake tray

Instructions:

Wash and dry your coin and cover in a small piece of aluminum foil. You will need this to add into one of the mini-cupcakes.

Preheat the oven to 350 degrees F.

Place cupcake liners in your tray to prepare.

In a large bowl, using a mixer, beat the butter and sugar together until creamy smooth consistency.

Add the vanilla extract, orange juice and orange zest. Beat all together until smooth.

In a separate bowl, beat your eggs and then add them into the large bowl of wet mixture/batter. Beat until smooth.

In a separate bowl, add your flour and baking powder together. Slowly add this into the wet mixture/batter. You will only want to beat until it is mixed together.

Pour your batter into the mini-cupcake liners. You will only fill them about 1/2 to 3/4 full. This is when you will add the coin to one of the cupcakes. Optional: If you would like, top each cupcake with an almond.

Bake for about 8-10 minutes, or until you can poke them with a toothpick and it comes out clean.

Allow them to cool and then sprinkle them with powdered sugar.

Cold Greek Inspired Orzo Salad

I hope everyone had a great 4th of July! While we did not celebrate how we traditionally do- with a large get together followed by the fireworks display at the beach, we still had a great time with our family. If you’re anything like my family, you made WAY too much food yesterday, and will be enjoying those leftovers today. One great way to change things up a bit is by adding a new side dish! This easy to make orzo salad is served cold, and pairs well with burgers, hot dogs, grilled chicken and helps to bring a little cold to this otherwise hot summer.

Ingredients:

1 bag of orzo

Baby spinach

Bite-sized tomatoes (cherry or grape)

Salt

Pepper

Olive Oil

Vinegar

Lemon

Feta Cheese

Oregano

Kalamata Olives

Cucumbers

Instructions:

Prepare your orzo according to the package. While the orzo is cooking, prepare the other ingredients.

Wash and dry about 3 large handfuls of baby spinach. Add it to a heated skillet and cook until wilted. Set aside to cool. Once cooled, cut into thin slices.

Wash and dry your tomatoes. Cut into small bite-sized pieces. Since orzo is small, I cut my tomatoes into halves and then quartered each half.

Peel cucumbers and cut into bite-sized quarters.

Cut feta cheese into small cubes.

Drain, rinse and slice your olives.

Once your orzo is cooked, rinse with cold water and add to a large bowl. Mix in your cooked spinach, tomatoes, olives, cucumbers and feta.

Optional: add fresh, sliced basil too!

Add salt, pepper, oil, vinegar, oregano and lemon to taste. Or instead, feel free to add your favorite bottled salad dressing!

Cover and leave in the fridge for a few hours or overnight to chill. Top with additional oil/vinegar or salad dressing and serve!