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Here is a delightful Greek treat, Bougatsa. Found on every street corner in the land, it is a tasty (if not fattening) dessert that I’m sure our readers will love. Eat up!

* 1 egg, room temperature
* 1 egg yolk, room temperature
* 1/4 cup sugar
* 1 1/2 cups whole milk
* 1/4 cup semolina (farina)
* 1/2 cup butter, cut into bits
* 2 teaspoons fresh lemon juice
* 1 lemon, zest of
* 1/2 teaspoon vanilla extract
* 8-10 phyllo pastry, thawed, covered with dampened towel
* 1/2 cup butter, melted
* icing sugar
* cinnamon

Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside.
Heat milk in medium pot until hot but not boiling.
Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up – never stop whisking.
Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes.
Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt.
Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Whisk in pieces of cut up butter, incorporating completely into the semolina custard.
Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely.
When cool, stir in juice, lemon zest and vanilla.
Preheat oven to 350°F.
Unroll one sheet of phyllo, keeping remainder covered with dampened kitchen towel.
Place on a work surface, with narrow end facing you.
Brush lightly with melted butter.
Place 3 tbsp of custard on lower 1/3 of phyllo.
Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10×5 inches, nearly covering lower third of phyllo.
Fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter.
Fold lower third up and brush with butter.
Fold upper third down and brush with butter.
It should now look like an envelope.
Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making).
Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes.
Let cool 20 minutes before serving.
Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon.

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• RECIPES

Here is a great little recipe we came across. Looking for something a bit different for this year’s thanksgiving stuffing recipe? Well then you’re in luck, because this is quite the tasty number here. Enjoy!

* 1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
* 1 cup walnuts
* 2 cups each, chopped onion and celery
* 6 Tbsp butter
* 1 green apple, peeled, cored, chopped
* 3/4 cup of currants or raisins
* Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
* Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock)
* 1/4 cup chopped fresh parsley
* 1 teaspoon poultry seasoning or ground sage (to taste)
* Salt and freshly ground pepper (to taste)

1 If you haven’t already made the stock, take the turkey giblets – heart and gizzard – and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.

2 Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.

3 Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren’t working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you’ll end up with mushy stuffing.

4 In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.

5 Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.

Serves 8-10.

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Here’s a tasty, yet easy garlic chicken recipe. We think you’ll really love this one!

Ingredients

• 3 tablespoons butter
• 4 skinless, boneless chicken breast halves
• 2 teaspoons garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon onion powder

Directions

1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

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Here at Forkfuls, we’re going to be bringing you many easy, tasty recipes. To start things off, let’s start with a nice and simple eggnog recipe. Mmmmm!

12 egg yolks
5 cloves, whole
4 cups milk
4 cups cream
3 cups light rum
1+ ¾ cups sugar
2+ ½ teaspoons vanilla essence
1 teaspoon cinnamon, ground
¾ teaspoon nutmeg, ground

In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
Keep stirring while mixture heats, and remove from heat just before boiling point.
In a bowl, mix together the sugar with all those egg yolks.
Make sure you whisk them well so that they’re light and fluffy.
Gently and a little at a time, pour in the milk mixture while continuing to whisk.
Transfer mixture back into your saucepan over a medium heat while continuing to stir.
Keep stirring until your eggnog mixture starts to resemble custard.
Never let the mixture to reach boiling point!!
Pour and strain the mixture into a jug, making sure to remove the cloves.
Stand jug in the fridge for an hour or two.
Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
Put back into the fridge overnight.
Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.

Serves: 8.

Enjoy!