Christmas in Greece. The season is evident with all the lights and holiday markets, but the celebration truly begins on December 24 and goes until January 6th – the 12 days of the epiphany.

Kicking of the celebratory traditions is the the chicken soup eaten after returning from midnight mass. Many people have been fasting and this delicious soup is a gentle way to break that fast and begin the celebrations.

Christmas in Greece

Christmas in Greece is similar to other parts of the world, with a few exceptions.

Being surrounded by the sea, it is tradition to decorate a boat or ship, called a karavaki. Since the 19th century, trees have become more popular and many people do both.

And there are no presents on Christmas day. St. Basil (Saint Agios Vasilis) comes on New Year’s day to bring gifts.

Christmas dinner includes chicken, lamb or pork and a lot of different sides, like yiaprakia (stuffed cabbage leaves), and Christopsomo (Christ’s bread).

And there is more on New Year’s Day, including the Vasilopita (St. Basil’s Cake) – a sponge cake with a gold coin baked in. Whoever gets the slice with the coin will be blessed with good luck for the year.

Making the Avgolemono Soup 

Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.

Start by seasoning the chicken on both sides with kosher salt and pepper.

Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.

Add the onion and cook for about 3 to 4 minutes.

Stir in the garlic and cook another minute or two.

Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.

While it’s cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.

Cut the chicken into chunks and return to the pot.

Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.

Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.

SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better.

Stir the eggs into the soup. Add salt and pepper to taste.

Serve with fresh parsley or dill and a drizzle of olive oil on top. We gobbled this one up!!

Copyright 2023 Lazy Gastronome

5 from 4 votes

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Avgolemono - Lemony Chicken and Rice Soup

Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.

Course: Breakfast, dinner, Main Course, main dish, supper

Cuisine: Christmas, Greek

Keyword: chicken, Christmas, Christmas Eve, eggs, lemon juice, rice, soup

Servings: 6 bowls

Author: HelenFern

Ingredients

• 3 large chicken thighs
• 3 Tablespoons olive oil (plus more for garnish)
• 1 cup chopped onion
• 2 cloves garlic, minced
• 64 oz chicken broth
• 2 bay leaves, dried
• 3/4 cup jasmine rice (raw)
• 3 eggs separated
• 1/2 cup fresh lemon juice
• fresh parsley or dill for garnish
• salt and pepper to taste

Instructions

1. Start by seasoning the chicken on both sides with kosher salt and pepper.

   Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.

   Add the onion and cook for about 3 to 4 minutes.

   Stir in the garlic and cook another minute or two.

   Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.

   While it's cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.

   Cut the chicken into chunks and return to the pot.

   Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.

   Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.

   SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better. Stir the eggs into the soup. Add salt and pepper to taste.

   Serve with fresh parsley or dill and a drizzle of olive oil on top.

Recipe Notes

 

Copyright 2023 Lazy Gastronome

Καλά Χριστούγεννα – Merry Christmas

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Are you looking for something unusual for breakfast? These potato “waffles” make a fantastic breakfast ^[5] for a holiday or Sunday morning. They are easy to make and totally delicious.

I had planned on freezing some to use at a later date, but my husband ate them all!!

What are hash browns?

The 1887 Kitchen Companion cookbook called these potatoes hashed browned potatoes. Made of boiled or cold leftover potatoes, they are browned in flat “pancake”, then folded like an omelet.

Hash means to chop, so, “hashed” potatoes are chopped potatoes. Here we’ve used modern technology and used shredded, frozen potatoes.

Making the hash brown waffles

Mix 2 eggs with the flour and spices. Whisk together and set aside. In another large mixing bowl, mix together the flour, cheese and hash browns.

Pour the liquid into the dry bowl and gently stir to incorporate it all together.

Let is sit for about 15 minutes.

Heat a waffle iron (I used a Belgian waffle maker. They are deeper).

About 2/3 of a cup of the mixture goes into the waffle maker, close, and cook for about 5 minutes.

When they are done the waffles will be golden brown and will come off the iron easily. If it sticks, give it another minute or two.

Remove the waffle and set on a rack in the oven at 250 degrees. This will keep them warm until you are ready to serve.

When all the waffles are cooked, serve them with a soft egg on top and some chopped fresh chives.

Variations include adding meat, like ham, bacon or sausage. Use a different kind of cheese. Jack, swiss, gruyere, provolone and mozzarella are good options.

© Copyright 2023 The Lazy Gastronome

5 from 5 votes

Print ^[6]

Hash Brown Waffles

Hash brown potatoes and cheese cooked together in a hot waffle iron - add an egg and it's a meal!

Course: Breakfast, brunch, Main Course, Side Dish

Cuisine: American, brunch

Keyword: blue cheese, egg, hash browns, mashed potatoes, waffle

Servings: 6 large waffles

Author: HelenFern

Ingredients

• 3 cups thawed shredded hash brown potatoes
• 3/4 cup shredded cheddar
• 1 Tablespoon grated onion
• 1/4 cup milk
• 2 Tablespoons flour
• 8 large eggs
• 1/2 teaspoon kosher salt
• 1/2 teaspoons fresh cracked pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dried, crumbled sage
• 1/4 teaspoon lemon pepper
• chopped chives for garnish

Instructions

1. Mix 2 eggs with the flour and spices. Whisk together and set aside. In another large mixing bowl, mix together the flour, cheese and hash browns.

2. Pour the liquid into the dry bowl and gently stir to incorporate it all together.

3. Let is sit for about 15 minutes.

4. Heat a waffle iron (I used a Belgian waffle maker. They are deeper). 

5. Place 2/3 of a cup of the mixture into the waffle maker, close, and cook for about 5 minutes.

6. When they are done the waffles will be golden brown and will come off the iron easily. If it sticks, give it another minute or two.

7. Remove the waffle and set on a rack in the oven at 250 degrees. This will keep them warm until you are ready to serve.

8. When all the waffles are cooked, serve them with a soft egg on top and some chopped fresh chives.

Recipe Notes

Variations include adding meat, like ham, bacon or sausage. Use a different kind of cheese. Jack, swiss, gruyere, provolone and mozzarella are good options. 

© Copyright 2023 The Lazy Gastronome

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Pumpkin Spice. Those two words conjure up the image of frosty mornings in big sweaters sipping a hot cup of something with cinnamon, nutmeg and all the warm flavors of fall.

What is Pumpkin Spice

Pumpkin spice, also called pumpkin pie ^[10] spice, is simply the spices that are traditionally used in pumpkin pie. It is a blend of cinnamon, nutmeg, ginger and cloves. These spices all have warm flavors that really enhance anything that’s sweet.

Many people think the craze started when Starbucks introduced the Pumpkin Spice Latte in 2003. Although it contributed to the wild craze we have going on now, it didn’t start it. Pumpkin spices has been around since the late 1700s. Major manufactures created premade pumpkin spice blends that sold in grocery stores in the 1930s. An unknown coffee shop started selling lattes in the late 1990s – then Starbucks perfected it. It was so popular other products have followed – pumpkin spice eggnog, pudding, oatmeal – just to name a couple.

But why is it so popular. Well, it does taste good, but it also wakes up memories of the fall family time – the pumpkin pies in the oven, the cinnamon rolls for breakfast. All those nostalgic aromas run across your taste buds. And I for one like it.

Making the Granola

Mix all the ingredients together in a large bowl. Make sure everything is evenly coated.

Spread it all out in an even single layer onto a parchment line baking sheet.

Preheat the oven to 325 degrees.

Bake the granola for about 20 minutes, stirring once or twice.

Turn the oven off and let the granola cool in the oven. If you have an electric oven, keep the door ajar. They do not cool as fast as a gas oven.

After it’s cooled, put it in an airtight container and store at room temperature for up to 3 months.

© Copyright 2023 The Lazy Gastronome

5 from 7 votes

Print ^[11]

Pumpkin Spice Granola

A perfect fall breakfast - all the warm aromas and flavors of fall.

Course: Breakfast, Snack

Cuisine: American, Autumn, fall

Keyword: cereal, oats, pecans, pumpkin, pumpkin pie, spices

Servings: 3 cups

Author: HelenFern

Ingredients

• 2 cups rolled oats (not instant)
• 3/4 cup chopped candied pecans (I used Trader joe spicy ones)
• 1/4 cup pumpkin seeds (pepitas)
• 1/2 cup canned pumpkin puree (check the label - make sure it's pumpkin and not squash)
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt
• 2/3 cup pure maple syrup

Instructions

1. Mix all the ingredients together in a large bowl. Make sure everything is evenly coated.

2. Spread it all out in an even single layer onto a parchment line baking sheet.

3. Preheat the oven to 325 degrees.

4. Bake the granola for about 20 minutes, stirring once or twice.

5. Turn the oven off and let the granola cool in the oven. If you have an electric oven, keep the door ajar. They do not cool as fast as a gas oven.

6. After it's cooled, put it in an airtight container and store at room temperature for up to 3 months. 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

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You know it’s fall when all the apples start showing up at the farm stands and farmer’s markets. We have a nursery/farm near us that grows several varieties – and they are all so amazing. My favorite is honey crisp and they have a new varietal of it called, dragonfly. It’s amazing.

Different apples are good for different things. This delicious breakfast uses two different kinds – and they worked together fabulously!

Fall is the perfect time to create wonderful apple recipes. You can get apples straight from the farm that have no wax to clean off the skin – they are fresh and full of so many vitamins and minerals. And fall apples make amazing dishes!

Here is a great way to use some of these tasty fruits.

Apple types and how they can be used – 

Apples in general are full of health benefits. They provide fiber, vitamin C, and they make you feel full and satisfied. And they can be used for juice, baking, snacking and paired with so many things. I love a sweet, crisp apple with some cheddar cheese – or a tart apple with some salted caramel.

But which apple is best for each of these things? It’s really more a matter of personal choice, but here are a few –

• Granny Smith – tart and firm, these apples are great for snacking but also are perfect for baking. Pies and applesauce have a wonderfully complex flavor when made with these green gems.
• Fuji – sweet, fim and beautifully colored. This is the most popular apple and is used for snacking, baking and applesauce. Vey little sugar is needed with these treats.
• Honeycrisp – My favorite! Firm, sweet with a touch of tart, and goes wonderful with cheese. It also makes a sweet applesauce ^[15].
• Jazz – Similar to honeycrisp with a heavenly fragrance!
• Gala – sweet, crisp and really juicy! Makes a wonderful fresh pressed cider! Opal – Crispy crunchy and a beautiful yellow. They were cultivated to resist oxidation (browning) making them the perfect apple for salads. They simply don’t turn brown!
• Red Delicious – The most commonly known apple. This one is a perfect snack on the go.

Making the Waffles

Place all the dry ingredients in a bowl and gently whisk to blend.

Stir in the apples and pecans. I used two kinds of apples. Granny Smith are tart and Fuji are sweet. Putting them together gives the waffles a little more depth of flavor. The pecans add a sweet and crunchy texture.

In another bowl, whisk all the wet ingredients together.

Slowly stir the wet into the dry until it is mixed well. It’s going to be a thick batter.

Heat a waffle iron (I use a Belgian waffle maker) and lightly wipe with oil on a paper towel.

Pour about 2/3 of a cup of batter on the iron and close, pushing the lid down to flatten the batter.

Cook for about 3 to 4 minutes. The waffle will come off the iron easily when it’s done.

Place it on a warm griddle to keep it warm and make the rest of the waffles. Be sure to keep them in a single layer on the griddle while you’re cooking.

Serve hot with butter and real maple syrup, topped with fresh apple slices and a few pecans.

© Copyright 2023 The Lazy Gastronome

5 from 5 votes

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Apple Pecan Waffles

A perfect fall lunch made with fresh apples and candied pecans.

Course: Breakfast, brunch

Cuisine: ameican, Autumn, fall

Keyword: apples, fresh, pecans, waffles

Servings: 6 waffles

Author: HelenFern

Ingredients

• 1-1/2 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 cup brown sugar
• 1 teaspoon pumpkin pie spice
• 2 large eggs
• 1 cup milk
• 1/4 cup melted butter
• 2/3 cup peeled and chopped granny smith apple
• 2/3 cup peeled and chopped fuji apple
• 1/2 cup chopped candied pecans (I used Trader Joe's spicy candied pecans)
• apple slices and pecan halves for garnish

Instructions

1. Place all the dry ingredients in a bowl and gently whisk to blend.

2. Stir in the apples and pecans.

3. In another bowl, whisk all the wet ingredients together.

4. Slowly stir the wet into the dry until it is mixed well. It's going to be a thick batter.

5. Heat a waffle iron (I use a Belgian waffle maker) and lightly wipe with oil on a paper towel.

6. Pour about 2/3 of a cup of batter on the iron and close, pushing the lid down to flatten the batter.

7. Cook for about 3 to 4 minutes. The waffle will come off the iron easily when it's done.

8. Place it on a warm griddle to keep it warm and make the rest of the waffles. Be sure to keep them in a single layer on the griddle while you're cooking.

9. Serve hot with butter and real maple syrup, topped with fresh apple slices and a few pecans.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

I was featured!!

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I’ve still got some cranberries from my visit to the bogs last fall. I also love perusing the aisles of Trader Joe’s. I found these candied tangerines that are like eating candy! And spicy sweet pecans – I snack on these treats too much!! Anyway, I digress. I wanted some homemade muffins ^[22] – cranberry – but what else? Cranberry orange is popular – and really good.  Hmmmm – I wonder how those candied tangerines and pecans would be? I wonder…..

Wonder no more!! They were delicious!! (Note were – they were gone in two days!)

Making the Muffins

These muffins are so easy to make. Just five steps –

1 – Put all the dry ingredients in a large bowl and gently whisk to mix.

2 – Whisk all your wet ingredients in another large bowl, mixing them well. Add to the dry and gently mix.

3 – Lightly grease a muffin tin (with Trader Joe – no, this is not a paid announcement, I really do like them – olive oil spray)

4 – Fill each cup evenly. All 12 –   And sprinkle with sugar.

5 – Bake at 400 degrees for about 20 to 30 minutes, or until a poke comes out clean.

Cool, butter and eat! That’s it!

© Copyright 2023 The Lazy Gastronome

5 from 6 votes

Print ^[23]

Candied Tangerine and Cranberry Muffins with Candied Pecans

These muffins are so easy to make. Just five steps - Delicious tart, sweet and spicy little cakes. You'll eat more than one.

Course: Appetizer, Breads, brunch, snacks

Cuisine: American, baked goods

Keyword: candied tangerine, cranberry, pecans, spicy

Servings: 12 muffins

Author: HelenFern

Ingredients

• 2-1/2 cups flour
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 2/3 cup sugar (plus about 1/8 cup for the tops)
• 1-1/2 cups fresh or frozen cranberries
• 2/3 cup candied tangerines, chopped
• 1/2 cup spicy candied pecans, chopped
• 3/4 cup half and half
• 1 large egg
• 1/4 cup plain Greek yogurt
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 1/4 cup orange juice

Instructions

1. Put all the dry ingredients in a large bowl and gently whisk to mix. 

2. Whisk all your wet ingredients in another large bowl, mixing them well. Add to the dry and gently mix.

3. Lightly grease a muffin tin (with Trader Joe - no, this is not a paid announcement, I really do like them - olive oil spray) 

4. Fill each cup evenly. All 12 -   Sprinkle sugar evenly over the tops.

5. Bake at 400 degrees for about 20 to 30 minutes, or until a poke comes out clean. 

6. Cool, butter and eat! That's it!

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!