Welcome to the recipes page of the Armenian Church of Cape Cod. We welcome your family recipes to share with our community. Please send your recipes and an anecdote about the special meaning each recipe has for you to:email@example.com
Roast Leg of Lamb Just in time for the holidays
• 1 leg of lamb • 1 teaspoon fresh mint [minced] • 1 teaspoon of garlic [crushed] • 1branch of fresh rosemary • 1 teaspoon fresh basil [minced] • Salt and pepper to taste • 1 yellow onion [sliced]
• Make a mixture of the garlic, basil, and mint. Cut deep slits into the lamb roast and fill with the mixture. Salt and pepper the roast. Top with sliced onions and rosemary branch and cover with aluminum foil. Roast in a 350 degree oven a half hour per pound of roast. Remove foil the last half hour to allow for browning.
• Bulghour or rice pilaf is the side dish of choice.
• In a large bowl, beat together the butter, egg yolk and the sugar until smooth and almost white in color. Add flour and blend well. If you are using the nuts, this is the time to add them in. Place a walnut-sized piece of dough on an ungreased cookie sheet and make a thumb-print in the middle. Bake in a 250 degree oven. Cookies are done when the bottoms turn pink in color [35-45 mins.]. NOTE: A blanched almond or walnut half can be placed on the cookie, in the thumbprint, before baking.
CHOREG Alice Hagopian
My mother used this choreg recipe. I never used it because it starts with 5lbs of flour and I always thought it would be too hard to work with that much dough. We traditionally go to Gloucester on Christmas Eve to the home of "Aunty Beverly" who is an "odar" (non-Armenian) who married my mother's brother Martin. One Christmas Eve she served a fabulous choreg. When I asked her where she got the recipe she said it was my mother's. This is a wonderful, high-cholesterol choreg: delicious! Here is ...
5 lb. flour (King Arthur all purpose)
3 c shortening (half Crisco and half butter)
2 c sugar
12 eggs (8 for batter and 4 to cover choreg before baking)
2 tbs salt
4 tbs baking powder
4 tbs mahleb (this is the ground pit of the black cherry tree. If you can't get this use lemon zest)
2 packages of dry yeast, not rapid-rising 1/2 cup water
1 qt milk (use a can of evaporated milk plus enough whole
milk to get one quart)
Sesame and/or black seeds (if desired)
Put flour, sugar, salt, and baking powder in large pan and stir until mixed well. Add the malheb or lemon zest. Make a hole in the center of the dry ingredients. Set aside. Heat the milk until it is warm and add to the eight eggs which have been beaten. Add the milk-egg mixture to the dry ingredients and stir. Now add the melted shortening and the yeast cakes which have been dissolved in 1/2 cup warm water. Stir the batter with a wooden spoon until well blended. If you mix it well you will not have to knead this dough outside of the pan. Let dough rise twice. For the risings I cover the pan and throw a thick towel over the pan. I place it in a warm place to rise. When dough is ready, shape into desired shapes:small knots, large braids... Brush choreg with beaten egg and sprinkle with seeds if desired. Bake at 350 degrees for approximately 25 minutes. Dough will rise during baking. Choreg freezes well.
From June 25, 2011 event
1can of condensed milk
1can of evaporated milk
8ozcream cheese (block)
(Blender, saucepan, metal or glass round deep baking dish-(I like to use the cookie tins because it comes out thicker) and a large lasagna pan for the sponge bath)
·Pre heat oven to 350F if you have an electric oven, for gas oven 325F.
·On the stove melt one cup of sugar in a saucepan on Med/High until it reaches a nice golden brown. Note: if it turns dark brown that means the sugar is burned and must repeat process with new sugar.When completely melted pour caramel in metal or glass baking dish.
·In a blender pour entire can of evaporated and condensed milk, and cream cheese, blend to a liquid.Then add eggs and vanilla.Blend until it reaches a thick liquid texture.
·Pour contents of blender into baking dish that has the harden caramel in it, do not over flow. (leave at least 1/8 of an inch to the top)
·Pour water in lasagna pan one quarter inch deep and place flan in the middle of pan, make sure water does not over flow and place into the oven.
·Bake for 1 hour until nice golden brown on the top of flan and toothpick comes out completely clean. (Note: if using metal cookie tin lower the temperature and cook for 1 ½ hours instead.If cooking multiple flans at the same time it might take 2 hours depending on oven.)
·When flan is done, let it sit out in room temperature for about 10-15 minutes before putting in refrigerator.Must be chilled at least 4 hours before serving.Overnight is best.
·When serving flan first separate the flan from the edges of baking dish with a butter knife, then flip over on a plate or tray until you here a flop.Note: use a rather large plate or tray when flipping because caramel with ooze everywhere.