Loucoumades (greek Egg Confection)

Expository preaching has three decided advantages for any pastor: First, it takes the congregation through a book of the Bible so that they are able to observe and understand the various covenantal themes contained in it. Second, this type of “series” preaching protects the congregation from the pastor’s “hobby horses.” Therefore, rather than preaching on a number of his favorite topics, he is bound by the text to preach and teach the variety of doctrines found in the Word of God. Moreover, in the history of preaching it has been this expository approach that has proven to be the most spiritually beneficial to God’s covenant communities. Third, this will solve the problem for the younger pastor of choosing a text every week. Being guided by the text and your exegesis, you know what you’re preaching on next week.

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Greek		1	Servings

INGREDIENTS

1/4	c	Peanut oil
1 1/4	c	Water
1	c	Flour
6		Eggs
		Also oil for deep frying
1	c	Honey
1/3	c	Sugar
1/3	c	Water
		One lemon, app. 1/3 cup
		juice of
		Brandy to taste, app. 1/3
		cup

INSTRUCTIONS

Source: Yvette Namias  In a 3 quart saucepan bring water and oil to a
boil.  Add flour and remove from heat.  Work dough with a wooden spoon
until smooth. Let cool.  When cool, add eggs, one at a time, working
the batter till smooth  after each added egg.  Heat about 1 inch of oil
in a skillet. Temperature should be about 380  degrees F.  When hot,
drop in 1 teaspoon of dough at a time, and fry till brown.  Prick with
a fork, and then turn each ball over. When brown on both  sides, remove
and drain on an absorbent paper.  Serve immediately, coated with sauce
(see below).  Sauce for Loucoumades: Heat honey in a saucepan. Add
sugar and water  and mix.  Still heating the mixture, cover it with
cinnamon (not a thick coat,  just sprinkled on to cover) and then mix
in lemon juice.  Lastly, add brandy.  (I prefer a thicker sauce and use
much less sugar and water. when you  are making it up, before adding
the sugar and water, see what you  think about the consistency for
ladling out over the loucoumades, and  for not dripping all over people
and the furniture.)  Reposted from rec.food.cooking.jewish newsgroup.
>From: Arthur Wouk  <awouk@nilenet.com>  Posted to JEWISH-FOOD digest
Volume 98 #001 by Jeff Freedman  <jefffree@eskimo.com> on Jan 01, 1998

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