MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Theodore's Koliva
Categories: Grains, Nuts, Breads, Dairy, Fruits
Yield: 6 servings

Salt
1 c Wheat berries
1/2 c Toasted slivered almonds
1/2 c Walnut pieces
1/4 c Raisins
1/4 c Dried cranberries
1/4 ts Ground cinnamon
1/4 ts Anise seeds
1 ts Toasted sesame seeds
1/4 c Ground graham crackers (from
- about 1 1/2 whole)
2 tb Powdered sugar
1 1/2 c Lightly whipped unsweetened
- heavy cream; to taste

Bring a large pot of water to a full boil and salt
lightly. Add the wheat berries, reduce the heat to a
fast simmer and cook until the wheat berries are tender
but still chewy, about 1 hour. Drain the wheat berries,
rinse under cold running water to stop the cooking and
drain again, shaking the strainer to remove as much
water as possible.

Lay a kitchen towel in the bottom of a jellyroll pan and
distribute the wheat berries evenly across it. Lay
another kitchen towel on top and set aside to let the
wheat berries dry thoroughly, at least 1 hour to
overnight. (The dish can be prepared to this point up to
48 hours in advance; when the wheat berries are dry,
refrigerate them in a tightly sealed plastic bag.)

Transfer the wheat berries to a mixing bowl. Pulse the
almonds and walnuts in a food processor to small pieces
and add them to the wheat berries. Pulse the raisins and
cranberries in a food processor too and add them to the
wheat berries and nuts (if the raisins and cranberries
stick together, break the clumps with your hands while
stirring them into the wheat berry mixture). Season with
the cinnamon, and anise and sesame seeds and mix well.

Transfer the wheat berry mixture to a serving bowl,
arranging it in a shallow dome. Sprinkle the graham
cracker crumbs evenly over the top of the wheat berry
mixture. Shake the powdered sugar through a strainer or
sifter over the top to lightly cover the mixture.

Serve with the whipped cream on the side.

RECIPE FROM: https://recipes.latimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: No-Bake Peaches & Cream Cheesecake
Categories: Breads, Fruits, Cheese, Citrus
Yield: 12 servings

9 1/2 oz Graham crackers
1/2 c Unsalted butter; melted
2 ts Kosher salt; divided
2 c Sliced peeled fresh peaches
3/4 c Light agave nectar; divided
24 oz Cream cheese; room temp
16 oz Whole-milk ricotta cheese
1/4 c Fresh lemon juice
3 tb Granulated sugar
2 Fresh peaches; unpeeled,
- sliced

Pulse graham crackers in a food processor until finely
ground, 10 to 15 times. Add melted butter and 1/2
teaspoon salt; pulse until crumbs are evenly moistened,
about 5 times. Transfer crumb mixture to a 9" springform
pan, and press onto bottom and about 1 1/4" to 1 1/2" up
sides, tapering top edge as you press up sides. Freeze
30 minutes.

In a clean food processor, combine sliced peeled
peaches, 6 tablespoons agave, and 1/2 teaspoon salt;
process until smooth, about 2 minutes. Transfer to a
large bowl, and refrigerate until chilled, about 30
minutes.

In a clean food processor, combine cream cheese,
ricotta, lemon juice, sugar, remaining 6 tablespoons
agave, and remaining 1 teaspoon salt. Process until very
smooth, about 2 minutes, stopping to scrape down sides
of bowl as needed. Transfer to a second large bowl.

Spread half of cream cheese filling in prepared crust in
an even layer; freeze 45 minutes. Chill remaining cream
cheese filling (do not let it become too firm).
Carefully spread half of chilled peach puree in an even
layer on top of cream cheese filling in pan; freeze 45
minutes. Carefully spread remaining cream cheese filling
in an even layer on top of peach layer; freeze 45
minutes. Spread remaining peach puree on top. Cover pan
with plastic wrap; freeze until firm but not completely
frozen, 3 to 4 hours.

Remove sides of pan; transfer cheesecake to a serving
plate. Top with unpeeled peach slices.

By Justin Chapple

RECIPE FROM: https://www.foodandwine.com

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