Sorry for my lack of blogs lately. I’m not purposely neglecting Break-the-Plate…just haven’t been able to post. You see, my roommate transferred work positions and moved across the country to New York. This left me with an empty apartment, no fridge, no table, and not a single potential roommate. Lucky for me, my mom offered me a place to stay until I figure things out. This happens to work out perfectly since I have big plans brewing at the moment. 🙂
The only downside to my practically free living arrangement is their internet. Although it magically works for them, I can’t seem to connect for the life of me. Which is why I am currently stationed at Coffee Bean.
By the way: I have ended my relationship with Starbucks. This might come as a surprise to many but things just weren’t working out. The Bucks has been striking out on beverages lately (burnt coffee and sloppy lattes). Therefore, I have developed a relationship with Coffee Bean… and yes, things are going quite well.
Last night I made my favorite Greek dessert, Kataifi. This has always been a favorite but I never knew exactly how to make it. Over the weekend I heard my mom arguing with one of her Greek friends about the recipe. One insisted it was made with shredded phyllo dough and the other insisted it was made with Shredded Wheat cereal. Turns out, they were both right!
That’s right! This usually boring and tasteless cereal:
Makes a very sweet and delectable dessert.
Shredded Wheat biscuits (I used 6 biscuits for 6 servings)
1/2lb of butter melted
3/4 cup of crushed walnuts
1 cup of sugar
2 tablespoons of lemon juice
2 tablespoons cinnamon
1 tablespoon ground clove
Start by greasing your pan and heating your oven to 350 degrees
Pour 1/2 of your melted butter over your biscuits. Be sure to flip and get both sides.
In a seperate bowl, mix cinnamon, ground cloves, walnuts and 2 tablespoons of sugar together.
Pour walnut mixture over the biscuits
Cook at 350 degrees for 30 minutes
While your biscuits are in the oven, boil two cups of water and 1 cup of sugar on the stove. Add your lemon juice.
Once the sugar is dissolved, remove from heat and set aside. The liquid should not be thick syrup.
Remove your dessert from the oven and pour the sugar water over the biscuits.
Trust me, you need the sugar water! Honey is not a good subsitute for this dessert. Sugar water softens the biscuits and makes it sweet within.
Let cool, sprinkle with cinnamon and serve. Who said Shredded Wheat had to be boring?
Check out this link to find a Greek Festival near you.