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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
Eleftherios Venizelos was an eminent Greek revolutionary and charismatic leader, who lived from 23 August 1864 to 18 March 1936. He was elected several times as Prime Minister of Greece, serving from 1910 to 1920 and from 1928 to 1932. Venizelos had a very strong influence not only in the inside political life of Greece, but also abroad in the political arenas of Europe. He was attributed the titles of “the maker of modern Greece” and “Ethnarch”.
Because of his diplomatic maneuvers, Greece doubled its area and population with the liberation of Macedonia, Epirus, and the rest of the Aegean islands.
In World War I (1914–1918), he tied Greece with the Allies, having as a result the expansion of Greek borders even further. However, this ally friendly disposition brought him in direct conflict with the monarchy, causing the National Schism. Two groups were formed at the time, the royalists and Venizelists and that led to a polarization of the population.
This polarization and the fact that Greeks were fighting for years, led to his defeat in the 1920 General Election. The party that won the elections was close to monarchy and to Germans and that gave the allies the excuse to completely abandon Greece in the hands of Neo Turks and Kemal Ataturk. Greece was defeated in the Greco-Turkish War (1919–22). Venizelos left the country and put himself in exile. Nevertheless, he represented Greece in the negotiations that led to the signing of the Treaty of Lausanne and the agreement of a mutual exchange of populations between Greece and Turkey.
In 1912 Venizelos visited Limnos, a Greek island close to the Turkish coastline on the northeast part of Greece. He was offered some local, little, sweet, white balls and he loved them. The inhabitants of Limnos in order to honor him, named these little balls Venizelikà after his last name and they remained in history with this name.
The coating of these little treats is made with a traditional Greek sweet called vanilla submarine. It is a snow-white sweet made from mastic resin. It is served on its own on a spoon dropped into a glass of cold water. It is a thick, white, sweet paste made industrially by beating mastic resin with table sugar. When cold, it has the consistency of hard caramel candy. I am sure it is going to be very hard or even impossible to find this where you live, but you can easily replace it with a glaze made with confectioner’s sugar and milk, just like the one you make for the doughnuts. The result will be very close.
Venizelikà
Ingredients
350 gr. blanched almonds, crumbled
150 gr. bittersweet chocolate, grated
2 tbsp cacao or cocoa
160 gr. confectioner’s sugar
¼ cup Cointreau plus ¼ cup more if necessary
¼ cup cognac or brandy
For the White Glaze 1
350 gr. vanilla submarine
1 egg white
A few lemon juice drops
For the White Glaze 2
1 cup confectioner’s sugar
2 tbsp milk
1 tsp vanilla extract
For the Chocolate Glaze
150 gr. bitter chocolate 70% cocoa
Instructions
In a bowl add the crushed almonds, the trimmed chocolate, the cacao or cocoa, the Cointreau and the confectioner’s sugar.
Mix very well and add slowly, slowly the cognac or brandy until your batter reaches the consistency of mud.
It may require a little bit more spirit.
Add tbsp by tbsp and mix.
Make little balls in the shape of a walnut.
Place them on a rack covered with parchment paper and let them drain for 24 hours.
For the White Glaze 1
In low heat, in bain marie put the vanilla submarine to be heated.
Beat the egg white to a thick meringue and add couple of lemon juice drops.
Add this to the vanilla and let cool for a little.
Dive the little balls to this batter one by one and let them cool on parchment paper.
When they are hard, cut around them the dropped glaze with a sharp knife and place them on candy papers.
For the White Glaze 2
Mix everything in a bowl and dive the little balls one by one in it.
Again place them on a parchment paper to drain.
Cut around them and again put them in candy papers.
For the Chocolate Glaze
Melt chocolate in microwave or in bain marie.
Put the little balls one by one in chocolate to cover them.
Transfer to parchment paper and let them cool.
Once the chocolate has become hard, cut with a sharp knife around them and again place them in candy papers.
- 350 gr. blanched almonds, crumbled
- 150 gr. bittersweet chocolate, grated
- 2 tbsp cacao or cocoa
- 160 gr. confectioner’s sugar
- ¼ cup Cointreau plus ¼ cup more if necessary
- ¼ cup cognac or brandy
- 350 gr. vanilla submarine
- 1 egg white
- A few lemon juice drops
- 1 cup confectioner’s sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 150 gr. bitter chocolate 70% cocoa
- In a bowl add the crushed almonds, the trimmed chocolate, the cacao or cocoa, the Cointreau and the confectioner’s sugar.
- Mix very well and add slowly, slowly the cognac or brandy until your batter reaches the consistency of mud.
- It may require a little bit more spirit.
- Add tbsp by tbsp and mix.
- Make little balls in the shape of a walnut.
- Place them on a rack covered with parchment paper and let them drain for 24 hours.
- In low heat, in bain marie put the vanilla submarine to be heated.
- Beat the egg white to a thick meringue and add couple of lemon juice drops.
- Add this to the vanilla and let cool for a little.
- Dive the little balls to this batter one by one and let them cool on parchment paper.
- When they are hard, cut around them the dropped glaze with a sharp knife and place them on candy papers.
- Mix everything in a bowl and dive the little balls one by one in it.
- Again place them on a parchment paper to drain.
- Cut around them and again put them in candy papers.
- Melt chocolate in microwave or in bain marie.
- Put the little balls one by one in chocolate to cover them.
- Transfer to parchment paper and let them cool.
- Once the chocolate has become hard, cut with a sharp knife around them and again place them in candy papers.
- 350 γρ. αμύγδαλα ασπρισμένα, τριμμένα σαν χοντρό σιμιγδάλι
- 150 γρ. κουβερτούρα, τριμμένη
- 2 κ.σ. κακάο
- 160 γρ. ζάχαρη άχνη
- ¼ φλ. Cointreau
- ¼ φλ. κονιάκ
- 350 γρ. βανίλλια υποβρύχιο
- 1 ασπράδι αυγού
- Λίγες σταγόνες χυμό λεμονιού
- 1 φλ. ζάχαρη άχνη
- 2 κ.σ. γάλα
- 1 κ.γ. εκχύλισμα βανίλλιας
- 150 γρ. μπίτερ σοκολάτα 70%
- Σ’ένα μπολ βάλτε τα αμύγδαλα, τη σοκολάτα, το κακάο, το Cointreau και την άχνη.
- Ανακατέψτε καλά και προσθέστε λίγο, λίγο το κονιάκ μέχρι το μίγμα να μοιάζει με λάσπη.
- Ίσως χρειαστεί να προσθέσετε και λίγο κονιάκ ή Cointreau ακόμα.
- Πλάθετε μικρά μπαλάκια στο μέγεθος του καρυδιού και τα τοποθετείτε σε λαδόκολλα.
- Αφήστε να στεγνώσουν για 24 ώρες.
- Σε χαμηλή φωτιά βάλτε το υποβρύχιο σε μπαιν μαρί και ζεστάνετέ το μέχρι να αρχίσει λίγο να αραιώνει.
- Χτυπήστε το ασπράδι σε σφιχτή μαρέγκα και προσθέστε τις σταγόνες λεμονιού.
- Ενσωματώστε στο υποβρύχιο και ανακατέψτε.
- Αποσύρετε από τη φωτιά και αφήστε να κρυώσει λίγο.
- Όταν κρυώσει βυθίστε τα βενιζελικά στο γλάσο και αφήστε να καλυφθούν πλήρως.
- Βγάλτε και τοποθετήστε πάνω σε λαδόκολα.
- Όταν στεγνώσει το γλάσο με ένα κοφτερό μαχαιράκι κόψτε γύρω γύρω, βάλτε τα σε χαρτάκια για σοκολατάκια και σερβίρετέ τα.
- Σε ένα μπολ ανακατέψτε την άχνη, το γάλα και το εκχύλισμα βανίλιας.
- Βυθίστε τα βενιζελικά και ακολουθήστε την ίδια διαδικασία όπως και με το γλάσο βανίλλιας.
- Στο φούρνο μικροκυμάτων λιώστε τη σοκολάτα.
- Αφήστε να κρυώσει και να φτάσει στους 35° C.
- Βυθίστε τα βενιζελικά στη σοκολάτα και ακολουθήστε τα ίδια βήματα με παραπάνω.
- Σημείωση: Έκανα και τα τρία γλάσα. Πιο εύκολα μου φάνηκαν το Λευκό Γλάσο 2 και το Γλάσο Σοκολάτας
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