Feta Nut Balls: A Hynovian Recipe

I promised I'd post the recipe for the Nut and Feta balls I made for the Hynovian Launch Party - and here it is.  One of the guests who asked me for it wanted to know if it was an easy recipe and I immediately said, "Oh, sure, it's easy."  Then I got to thinking about it and realized that my idea of easy might not be someone else's.  However, this recipe is pretty easy - it has a longish list of ingredients and several steps but none of them are difficult.  The main thing you need is a blender.  It took me about an hour to make this - including 30 min of baking time, but I was slowed down by taking pictures.  I hope you all enjoy them.  Let me know how they turn out!

(See the end of the post for a PDF of the recipe without the pictures, if you want to print it out.)

Feta Nut Balls

Makes 12 balls (or more if you make them smaller for an appetizer.)  

Serves 6-8

Ingredients:

1 c walnuts
1 c pine nuts
2 c fresh bread crumbs (grind in your blender in small batches)
1/2 c diced onion
1 c shredded raw cheddar (or jack or mild or sharp cheddar cheese would work too)
1/2 cup finely crumbled feta
1/2 cup chopped green onions
1/4 cup parsley, chopped (measure before chopping)
1/4 cup mint, chopped (measure before chopping)
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp salt
1 tsp freshly ground black pepper
3 eggs
2 Tbsp olive oil
1 c vegetable broth (I made mine with water and 1/2 a bullion cube)

Ingredients gathered together

 1. Make the bread crumbs (small batches in the blender) and place in a large bowl.  In the blender again, roughly chop 1/2 c of the walnuts.  Add to the bread crumbs and repeat with 1/2 c of the pine nuts.  (The pine nuts won't chop much, that's ok.) 

Nuts and bread crumbs

 2. Add to the nuts and bread crumbs: the spices and salt, the cheddar and feta cheeses, the green onions, parsley and mint and 1 Tablespoon of the diced onions.

Into the mixing bowl.

 3. Place the remaining nuts (1/2 each pine and walnuts), the remaining onions and the eggs in the blender and blend until smooth.

Blending the nuts, eggs and onion.

 4. Mix into the cheese and bread crumb mixture.

Combining everything in the mixing bowl.

 5. Preheat your broiler and oil a cookie sheet with 1 Tbsp of the olive oil.  Also oil an 8x8 casserole dish with the other 1 Tbsp of the olive oil.

6. Scoop 1/4 c portions of your nut-cheese mixture and form into balls.  Place them on the cookie sheet.

Forming the nut balls

 7. Broil the balls for about five minutes or until the tops start to brown.  Keep a close eye on them, they can start to burn fast.  While they are in the oven, heat the broth (or dissolve the bullion cube in boiling water).

Broil my pretties!

 8. Using two spoons, gently turn the browned nut balls over and broil again to brown the other side.  This will be even quicker - two to three minutes.

Turning them over.

 9. Place the broiled nut balls into the prepared casserole dish and gently pour the broth into the pan.

Pouring broth.

 10. Bake the nut balls for 30 minutes at 350 F.  They can be served hot or room temperature, and they are excellent the next day, reheated.  To reheat add a little liquid to the pan (more broth, or water is fine) cover and bake until hot... or use the microwave for a quick fix!  At the party, I served them with Greek Yogurt as a topper.  You can spice it up with some garlic like I did in the picture below.

Time to eat!

PDF file in Google Docs of the Recipe :)

Hynovian Launch Party

The Hynovia Launch party was the perfect end of summer evening.  I’d had some trouble coming up with decorations, until I found some lovely Indian bedspreads in golds and reds and browns.  After that it was pretty easy to hang lanterns, pin up my sister’s sari fabric and transform our living room into a cozy salon full of warm late summery/early autumnal colors.  Our usual star lanterns fit right in.  One of my guests even loaned me a lovely Turkish coffee set for decoration:

We didn’t use it – well, except for our littlest guest, Ellie, who discovered that the goblets were fun to teethe on.

The menu came out wonderful – lots of bright flavors – as well as very pretty.  The Nut and Feta balls were a big hit and I have not forgotten that folks wanted the recipe.  I plan to make them again next week and post the recipe and photos up here.

In addition to the feast, we read the Hynovian short story "Azura of Carantia" and my sister did henna tattoos on those who wanted them.

Here are some more photos of the guests, the food and the decorations:

Hynovian Recipe: Almond and Walnut Baklava with Rose Water Syrup

The Hynovian Launch Party is tomorrow – I will be posting about it in a couple weeks.  I have been cooking for the last few days and thought I would share a "Hynovian" recipe that will be served at the party.  This recipe is adapted from the Baklava recipe from Turkish Cooking, by Tess Mallos (Periplus, 2005).  If you've never used filo dough, its not as intimidating as it might seem. Remember to let it defrost all the way, and use it quickly once you unwrap it as it dries out. 

Almond and Walnut Baklava with Rose Water Syrup

Makes 35 small squares

Oven to 325° - Baking time 1 hour

Ingredients:

Assembled Ingredients

Pastry:
1 package (18 sheets) filo dough, defrosted. (I used The Fillo Factory’s organic whole wheat filo dough.)
¾ cup unsalted butter, melted
2 cups finally chopped almonds
1 cup finally chopped walnuts
½ cup sugar
1 tsp ground cinnamon

Syrup:
1 ½ cups water
1 ¼ cups sugar
¾ cup honey
1 strip of lemon zest
1 cinnamon stick
4 cloves
½ tsp rose water

Preheat the oven to 325°.  Brush a little butter on the sides and bottom of a 9” x 13” baking pan.

Mix the chopped nuts, cinnamon and sugar for the filling and set near your pan.

Mixing the nuts, sugar and cinnamon.

Open out your defrosted filo dough and fold over the top sheet.  Lift into the pan and brush with butter.  Repeat with five more sheets.

Sprinkle with ⅓ of the nut and sugar mixture and cover with a folded sheet of filo.  Brush with butter and layer with two more sheets, brushing the butter between the sheets.

Filling the Baklava

Repeat with another ⅓ of the filling and three more sheets.  Cover with the last ⅓ of the nuts and finish the pastry with the remaining six sheets of filo, brushing with butter between each folded sheet.

With a sharp knife cut the uncooked baklava into 35 squares – five cuts across the length of the pan and seven across the width.  Sprinkle with a little water to keep the edges from curling up while baking.

Ready to bake

Bake on the center shelf of the oven for 30 minutes.  Then rotate your pan and move up to a higher shelf for another 30 minutes.

While the baklava is baking make the syrup.  Heat the sugar and water in a small pan until boiling, stirring occasionally.  Add the honey, lemon zest, cinnamon and cloves.  Simmer for 15 minutes.  Remove from heat and stir in the rose water.  Strain into a measuring cup or small pitcher and allow to cool.

Adding the rose water

Pour the cooled syrup evenly over the hot baklava.  

Pouring the syrup

Let stand for several hours at least before re-cutting and serving.  I garnished mine with miniature rose petals from my patio garden. Enjoy!

Ready to Party!

Launch Party Preview: Mezze

Well, I may still be trying to edit the story for the Hynovian Launch Party in September, but the menu was easy!  The setting is sort of fantasy Byzantine/Mediterranean so I have made a mezze menu drawn on Greek, Turkish and Lebanese recipes.  Here is your preview... (Subject to change – depending on ingredients and time, etc.)  I  also might have henna tattoos - so make sure your costumes has short sleeves or isn't some priceless heirloom if you are interested in one.

Menu:

Grilled Marinated Mushrooms with Tahini Sauce
Feta, Pine Nut and Walnut Balls
Kababs with Spiced Seitan, Summer Squash and Onions 
Herbed Lentil Salad 
Pita Bread
Feta-Lemon Spread
Tzatziki
Artichoke and Marinated Mozzarella Salad
Cauliflower Salad
Braised Green Beans 
Chilled Melon
Dried Poached Apricots stuffed with Cream Cheese
Almond and Rose Baklava

And to drink:
Iced Mint Tea
Iced Spiced Grape Juice
Iced Lemonade with Mint and Rose Water

Of course if it’s freezing and pouring rain I may change some of those cold drinks and dishes to hot, but I’m hoping for a warm evening.

Party Preview

The Ornish Launch Party is fast approaching... Too fast it seems sometimes.  Besides working on decorations I have begun the first food preparations.  Last week I blanched and froze sixteen artichoke bottoms and tomorrow I am going make and freeze a pile of crapes.  I have my menu planned out and so I thought I would post it to whet your appetites.  Get out your tunics and surcotes, ‘cause this is going to be a fine party!


Drinks:
White Grape Juice with Lemon, Honey and Lavender
Blackberry, Basil and Rose Sparkler


Course 1 - Starter:
Herbed Artichoke Bottoms stuffed with Ricotta and Parmesan on Braised Arugula, garnished with Roasted Fennel with Balsamic Vinegar and Pine-nuts


Course 2 - Salad:
Salad of Herbs, Greens, Radishes and Cucumbers with White Wine Vinaigrette, garnished with Deviled Eggs


Course 3 - Palate Cleanser:
Strawberry Black Pepper Sorbet


Course 4 - Main:
Leek, Mushroom and Cream Cheese Crepes,
Asparagus,
9 Onion Braise (red, yellow, pearl, spring, shallots, leeks, green, and chives), 
Roasted Gold or Purple Cauliflower with Lemon, Olive Oil, Parmesan and Garlic


Course 5 - Dessert Round 1:
Meyer Lemon Cream Puffs


Course 6 - Dessert Round 2:
Almond and Orange Cake with Orange Blossom Water and Candied Orange Peel


Then – food coma and story time!

Aricadan Launch Party

We had a lovely time last Sunday at the Aricedian Launch party.  The theme of the decorations was a still room – drawing on the story “Blackfoil” which was read following the dinner.  A few weeks ago I raided the P-patch were I have a garden and gathered a collection of herbs to hang against the wall: rosemary, thyme, mint, lemon balm, fever-few, parsley and red spray roses which I bought since there not blooming up here in the Pacific NW yet.  The day before I bought more roses and some ivory stock and made posies with all sorts of things from the P-patch and my neighborhood, including calendula, miniature daffodils, mustard and broccoli flowers, fava bean shoots, clover, mints and feverfew, fennel sprigs and a few things I wasn't sure what they were besides pretty!  I thought the overall effect was quite lovely and the guests agreed.

The guests were the usual suspects with a new addition: Baby Ellie!  Last launch party was the day before she was born – I think I wrote then that it was astonishing to see pictures of her at the hospital and to realize that she had been at the Tav’urisk party the night before still in utero.  She was a great guest for Ariceda – she even dressed up in her grandmother’s white linen baby dress for the occasion.

We had a rustic springtime menu that included pasties with herbs and mushrooms; greens, beets and peppered chevre; lettuce tansie; a salad of greens, radishes, cucumbers and herbs with violets and calendula petals; delicious Struen bread from Grateful Bread and Ladysmith cheese with chives from SamishBay Cheese; and a strawberry-rhubarb galette with honeyed cream – which was really delicious if I say so myself.  

Tav'uresk Launch Party

A tent in our living room

Last night was proof (if there was any doubt) that I have yet to grow out of making pillow forts.  My original idea had been to put up a canopy to give the impression of a tent - but once I started I couldn't stop.  Good thing I have so many sheets and random lengths of cloth!

Key structural detail: Rice Paddle

 I used an entire box of straight pins - several dozen safety pins, a ball of yard, a length of chain, several books, several chairs - but the most important structural detail was a wooden rice paddle.

 

Our Tav'uresk Launch Party was, therefore, held in a tent in our living room.  The menu was delicious - I still don't much like deep-frying, but the results were great.  The repast consisted of:

Egg Noodles with Shredded Greens, Ginger and Basil
Perfumed Rice (Jasmine Rice cooked with ghee, and a broth of lemongrass, ginger, mint, basil, onions, black pepper and cardamom)
Seitan in Curried Yogurt Sauce

Cucumber, Carrot and Radish salad with Tamari-Sesame Dressing
Pickled Onions
Apricot Chutney

Curried Kabocha Samosas

Green Peas with Paneer Cheese
Turkish Donuts with Rosehip and Honey GlazeCream Cheese Stuffed Dates, Candied Almonds, Dried Apricots

and to wash it all down:

White Grape Juice with Ginger, Mint, Cardamom and Pepper

One of the fun elements was that I made my own curry powders and spice blends.  This was partially to use as little pre-made food as possible, (I made the Paneer too,) but also because one of the guests can't have coriander/cilantro which is a big part of many curry mixes.  It was fun researching and mixing the spices!

The evening continued with a reading of The Silvered Swords and then extended congenial conversation.  I highly recommended making a fort and a feast! 

Here are some pictures of the guests:

Preview: Tav’urisk Launch Party

The Tav’urisk Launch Party is coming up in early December and I have been menu planning for it.  It is going to be a mix of dishes with an Asian bent – I’ve been reading Indian, Chinese and Nepalese cookbooks for ideas.  I am also drawing on Middle Eastern and Medieval Europe influences.

At the moment I have (as usual,) a ton of dishes and since the Tav’urisk “traditionally” do not use ovens, they are all stove top or, gasp, deep-fried recipes.  I very rarely deep-fry anything – it’s so unhealthy to eat (if delicious!) and a pain to do if you don’t have the right equipment.  I jury-rig pots, sieves, and slotted spoons and such, but it’s still a bit annoying.
 

However, I am going to make, and fry, Kabocha Squash Samosas and a Turkish Donut Recipe which sounds sort of amazing.  They are essentially a choux pastry, fried, and dipped in rose-hip syrup.  I am going to tweak the syrup recipe to be made with honey and no rosewater or lemon juice (ingredients the Tav’urisk wouldn’t have), but otherwise I am following this method: Turkish Doughnuts with Rose Hip Syrup.  I think I’ll do small balls instead of rings.

Turkish Donuts

photo by: John Kernick

Eonia Launch Party

Idhua’s third country, Eonia, has been launched.  An archipelago off the eastern coast, Eonia has an eastern Mediterranean influence.  The room was draped in shades of blue and violet, and decorated with ivy and flowers, candles and a shrine to the Eonian sea goddess, Moriana.  The menu was consisted of flat bread served with hummus, homemade yogurt cheese with olive oil and sumac, black and green olive tapanade, cumin carrot spread, and herbed artichoke heart relish; a salad of romaine, radishes, sweet onions, cucumbers, feta, and mint in a lemon and olive oil dressing and a goat cheese and roasted mushroom filo roll.  After supper there was reading of The Amulet of Aranos.

The evening was concluded with an ice cream made of Greek yogurt, honey and orange flower water served with candied orange peel and pomegranate seeds.  Everyone wore Greek/fantasy inspired costumes, but sadly a great number of the pictures came out fuzzy.  Below are a few that turned out:

Fjallind Launch Party

The second county in Idhua has been launched!  On Friday night the country of Fjallind was introduced with a small dinner party and reading of “The Sorrow of the Lady of Sorjaey.”  Fjallind is in the far north-west of Idhua and has a Nordic flavor.  To that end we had a menu which started with sourdough rye bread with homemade soured cream, pickled onions with fresh dill and smoked roasted mushrooms.  Our main course was honey-roasted root vegetables (parsnips, rutabagas, turnips, carrots and beets) and seitan “reindeer” meat with dumplings in sour-cream gravy. It is somewhat amusing to me to be making up a culture and cuisine and then to be adapting vegetarian versions of the dishes.

Later we had a dessert of crepes with wild blueberry sauce and honeyed whipped cream while we read the story.  Below are some pictures as we passed the story from person to person.  To add to the experience, one of my friends, PF, who attended, had set the song from the story to music.  It was a lovely surprise to add to the evening.

A verse of the song:

Into your keeping, Lady of Midnight,
Myra of the wayfaring roads;
Keeper of travelers and singer of stars,
One last breath, before I am yours.

Incidentally, this story is the one I submitted to the Fairwood Writers' workshop at Norwescon in April.  I am excited to see what sort of comments and criticisms I receive on it.

S, D and I listening

D and PF listening

SF reads as M listens