Sifnos Honey Pie Recipes

GREEK HONEY PIE FROM SISNOS RECIPE - (4/5)

Steps:

• Stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. Work in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Roll out the dough on a floured surface and line a 10-inch pie pan. Trim excess from the edges of the pan. Pierce the bottom of the dough several times with a fork, then set aside. Beat eggs in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in ricotta cheese until evenly combined. Pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife. Bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.

SIFNOS HONEY PIE

Steps:

• For crust: Butter 10 inch pie pan.
• Sift flour, sugar, baking powder and salt into medium bowl.
• Cut in butter until mixture resembles coarse meal.
• Knead, adding enough water to form stiff dough (if dough is too soft to handle, wrap in plastic and refrigerate 20 minutes to firm up).
• Pat dough into prepared pan.
• Flute edges decoratively.
• For filling: Position rack in center of oven and preheat to 350F degrees.
• Beat cheese, flour, sugar and 1 tsp cinnamon until well-combined.
• Mix in honey, eggs and peel.
• Pour filling into crust.
• Bake until firm, about 50 minutes, covering crust with foil if browning too quickly.
• Cool completely and sprinkle with cinnamon.

SAN FRANCISCO-STYLE CIOPPINO

Steps:

• For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
• For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
• To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
• In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.