Authentic food, music and dancing bring the Greek to GreekFest - WDRB 41 Louisville News

Authentic food, music and dancing bring the Greek to GreekFest

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GreekFest of Louisville is back for a weekend of authentic food, non-stop music and traditional dancing. The festival runs from Friday, June 7 to Sunday, June 9 at the Belvedere.

There will be hearty dished and specialty desserts. Admission is $2, but children under 9-years-old get in free.

Proceeds from the festival will towards finishing the new Assumption Greek Orthodox Church and expanding the church campus. About 13,000 visitors attend the event each year

Alexandra Caneris, the leader of one the dance troops, stopped by the station to show Candyce Clifft and Sterling Riggs a few dance moves. Three dance troops will perform at the festival.

For more information about the festival and performance times, go to www.louisvillegreekfest.com.

Emily Digenis with GreekFest gave a quick preview of what hungry festival goers can expect.

Cucumber Dip "Tzatziki"

Ingredients:

1 (8 ounce) container plain Greek yogurt

1 teaspoon salt

1 (8 ounce) container sour cream (or less depending on consistency)

1 English cucumber, peeled, and finely chopped

1 teaspoon garlic powder or 6 cloves of garlic crushed

1 tablespoon olive oil

1 tablespoon fresh dill (or dried)

Salt/Pepper

Juice of ¼ wedge of lemon

Directions:

Combine all ingredients, check the taste and add salt as needed. Refrigerate until serving. Yields 3 cups.

 

Pastitsio: Greek Lasagna

Meat Sauce and Noodles:

2 Tlbs. Olive oil

1 medium onion, diced

2 lbs. ground beef

2 Tlbs. Greek oregano

2 cans tomato sauce (8 oz.)

Salt/pepper to taste

butter

1 box of mostaccioli noodles, cooked & drained

½ cup parmesan cheese

2-3 beaten eggs

Béchamel Sauce:

2 Tlbs. Butter

2 Tlbs. Flour

2 cups milk or half and half

Salt and pepper

2-3 eggs

Nutmeg

Directions

In a saucepan, sauté onions and garlic in olive oil until translucent; add ground beef and cook thoroughly. Season meat mixture with salt, pepper, Greek oregano. Add tomato sauce and let it simmer for 35 minutes.  Boil mostaccioli noodles and drain then thoroughly. Melt  2 tablespoons of butter  in saucepan and pour over noodles in pot. Add 2-3 beaten eggs slowly to coat the noodles followed by parmesan cheese.

For the Béchamel Sauce: Melt butter and flour until a roux is formed. Add 2 cups of milk or heavy cream slowly to thicken; whisk slowly. When thickened, add salt, pepper, dash of nutmeg and 2-3 eggs one at a time. Continue to whisk until all is incorporated into sauce.

For Assembly: Prepare a Pyrex pan with cooking spray; layer half of the noodles; then all of the meat, then the other half of the noodles. Pour béchamel sauce over noodles and sprinkle with more parmesan cheese. Bake at 350 degrees for 1 hour or until golden brown on top. Cut into squares.

Baklava Sundae Recipe

(Baklava Recipe by Helen Digenis)

After following the directions for baklava, cut 2 pieces of baklava, and then crumble over your favorite vanilla ice-cream.

Baklava Recipe:

1 lb. Phyllo

1 lb. walnuts ground pretty fine 1 cup sugar 1/2 cup cinnamon

1 lb of unsalted butter

Mix all dry ingredients in a bowl. Melt1 lb of butter, unsalted. From the Phyllo package take 2 sheets (or 4 halves) and put them aside covered with a towel. Have a heavy baking Cookie sheet (10x16) spread with some melted butter. Lay one sheet of phyllo or two halves as they come in the package to cover the pan having the phyllo even at the edges of the pan. This means that you could ruffle up the phyllo in center so that it comes even at the edges. Brush with melted butter. Repeat same process until you have 9 sheets on pan. Put another sheet, do not butter, spread 1/3 of nut mixture, cover with a sheet of phyllo, and butter.

Cover with a sheet, no butter, nuts, another 1/3 and so on until nut mixture is finished. Finish the remaining phyllo sheets, buttering each one. Cover with two saved sheets making sure they are stretched, cutting the excess phyllo around edge of pan.

With a sharp knife, cut pastry into diamonds. Bake in slow oven 300 oven for 1 hour until lightly brown. Remove from oven.

Pour cool syrup all over it. Let it sit for a few hours. Can be frozen at this stage for up to 3 months.

Syrup: Bring to boil 4 cups sugar, 2 cups water, juice of 2 lemons, 4 sticks of cinnamon and a handful of cloves. (Boil in syrup lemons after squeezing)

Temperature of syrup should reach 225 degrees on a candy thermometer. Prepare ahead of time and let cool to room temperature before pouring on the hot baklava.

It should take 2 1/2 cups of syrup only.

 

Assumption Greek Orthodox Church

An Orthodox Community for All

Father Larry Legakis

930 Ormsby Lane Louisville, Kentucky 40242

Phone and fax: (502)-425-7775

www.assumption.ky.goarch.org

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