This bread comes from Georgia, where it was made by Jews to celebrate the holiday of Shavuot, and by Christians to celebrate the holiday of Pentecost.
1 cup lukewarm milk
2 packages (60 gr.) dry yeast
1 Tbsp. + 1 tsp. sugar
about 4 cups of flour
125 gr. butter, softened
675 gr. mild Camembert or Brie-type cheese
375 gr. feta cheese or other tangy goat cheese
1 egg, lightly beaten
about 2 Tbsp. melted butter
In a small glass, mix together 1/2 cup of the milk, the yeast and 1 tsp. of the sugar. Let stand at room temperature for 10 - 15 minutes and then add this mixture to the remaining milk.
Place 3 cups of flour into a large bowl and make a well in the center. Add the milk, remaining sugar and the softened butter. Stir with a rubber spatula until a firm dough ball is formed.
Turn the dough onto a floured work surface and knead for 10 minutes, adding flour as needed to prevent the dough from sticking. When the dough is elastic and no longer sticky, transfer to a greased bowl, turning it so that it is coated on all sides. Cover with a lightly dampened cloth and let stand in a warm place until doubled in bulk (about 1 1/2 hours).
Punch the dough down and let rise again until doubled in bulk (about 30 minutes).
Grate the Camembert cheese and crumble the goat cheese. Combine the two, add the egg and mix well.
Punch the dough down again and then roll out on a lightly floured surface to a circle of about 50 cm. in diameter. Fold the dough into quarters and place the point in the center of a 23 cm. pan with sides about 5 cm high. Unfold the dough and let the excess hang over the sides.
Spoon the cheese mixture onto the dough and then pick up the excess dough hanging over the edges and pleat it over the cheese. Make sure all the pleats go in the same direction. Gather the ends of the dough in the center and twist into a small knob. Let stand for 10 minutes.
Brush the top of the dough with melted butter and bake on the center shelf of an oven that has been pre-heated to 190° Celsius (375° Fahrenheit), until the bread is golden (about 1 hour). Remove from the oven and let cool in the pan before serving. Serve warm or at room temperature.
Based on a recipe from The American Harvest Restaurant at New York City's Vista Hotel
15 grams butter, melted
8 ginger or vanilla cookies, crushed into fine crumbs
1 kilo cream cheese, at room temperature
1/4 kilo sugar
5 eggs
1 1/2 tsp. grated orange rind
1 1/2 tsp. grated lemon rind
1/2 kilo pumpkin puree (may use tinned)
1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg
2 tsp. ground anise
1 tsp. ground cloves
1 tsp. ground coriander seeds
50 milliliters sweet cream
50 milliliters sour cream
3 Tablespoons Bourbon or Scotch whisky
100 grams shelled walnuts, chopped finely
Brush a 25 centimeter cake tin with the melted butter and then coat evenly with the cookie crumbs.
Cut the cream cheese into small pieces. In a large bowl whisk the cheese until it is creamy and then gradually beat in the sugar. Continue beating until the mixture is very soft and no lumps remain. On a low speed beat the eggs one at a time and then beat in the grated orange and lemon rind together with the pumpkin, cinnamon, nutmeg, anise, cloves and coriander. Add the sweet cream, sour cream and whisky and beat until the mixture is smooth throughout.
Pour the mixture into the cake tin, sprinkle over with the chopped nuts. Place the cake tin in a large roasting pan, pour in boiling water that will reach halfway up the sides, set in the center of a medium oven and bake for 1 1/2 hours.
Remove from the oven and place on a rack to cool completely. Refrigerate for at least 8 hours (may be stored, refrigerated for up to 2 days). To unmold, dip the cake tin into very hot water for about 30 seconds, taking care that the water does not come over the top of the cake. Run a knife carefully around the edge and then invert the cake onto a board. Invert again onto a serving place so that the nuts are on top. To serve, dip a wide cake knife in hot water to cut each slice. (Because the cake is quite soft do not expect the slices to be perfect). (Serves 12 - 14).
Adapted from a recipe by Penelope Casas
For the dough:
1 cup flour
1/4 tsp. salt
3 Tbsp. vegetable oil
For the Filling:
2 eggs
250 grams cottage cheese
1/2 cup sugar
1/4 tsp. dried ground mint
1/4 tsp. ouzo, arak or pastis liqueur
3 Tbsp. honey
1 tsp. rose water
powdered cinnamon, as required
Make the dough by mixing the flour and salt and stirring in the oil and 2 1/2 Tablespoons of water. Roll the mixture out and fold in three, as you would a letter. Roll out again and fold and roll 2 more times. Place the dough into a 20 centimeter loose-bottomed cake or quiche pan, making sure the bottom and sides are covered with the dough.
In a mixing bowl beat together the eggs, cheese, sugar, mint and ouzo. Spread the mixture on the dough and bake in a medium oven until the filling is firm (about 40 minutes).
Mix together the honey and rose water, sprinkle this mixture over the pie and then dust with cinnamon. Serve warm. (Serves 6 - 8).
2 cups ginger or vanilla cookies
1/4 cup confectioner's sugar
6 Tbsp. butter, melted
2 eggs, well beaten
750 grams cream cheese
1 cup sugar
1 tsp. lemon juice
16 - 20 apricot halves or peach slices (may use tinned)
1 1/2 cups sour cream
2 Tbsp. sugar
generous pinch of salt
In a blender grind the cookies until the crumbs are very fine. Add the confectioners' sugar and melted butter and stir well. Line a bottom of a 23 - 25 cm. cake tin with this mixture and spread evenly. Refrigerate for about 2 hours before using.
In a mixing bowl combine the eggs, cream cheese, sugar and lemon juice and mix until the ingredients are thoroughly combined.
Distribute half the apricot halves or peach slices on the cookie crust and over this pour the cream cheese filling. Place in a medium-hot oven and let bake for 20 minutes. Remove from the oven and let the cake cool to room temperature. Heat the oven to very hot.
In a clean mixing bowl combine the sour cream, sugar, vanilla, and salt. Pour these over the cake and decorate with the remaining fruit. Bake in the oven for 5 minutes and then remove from the oven. Let the cake cool and then refrigerate for 6 - 12 hours before serving. (Serves 6 - 8).
