Greek Food, Cooking and Recipe Community

Making Vasilopita - Tips?

1 - 3 of 3 Posts
paharo45

paharo45

Active member
This New Year’s, I’m planning to make vasilopita, and I’d love some advice from those who’ve done it before. I’ve read a bit about the traditional recipes—both cake and bread versions—and I’m torn between which one to try. Do you have a favorite?

Also, any tips on getting the texture just right? I want it to be moist and flavorful, not dry. If you’ve experimented with flavorings like orange zest or mastiha, I’d love to hear your recommendations.

Lastly, I’m a bit nervous about hiding the coin. What’s the best way to ensure it doesn’t sink or cause issues when slicing?
 
  • Like
Reactions: Voula
paharo45 said:
This New Year’s, I’m planning to make vasilopita, and I’d love some advice from those who’ve done it before. I’ve read a bit about the traditional recipes—both cake and bread versions—and I’m torn between which one to try. Do you have a favorite?

Also, any tips on getting the texture just right? I want it to be moist and flavorful, not dry. If you’ve experimented with flavorings like orange zest or mastiha, I’d love to hear your recommendations.

Lastly, I’m a bit nervous about hiding the coin. What’s the best way to ensure it doesn’t sink or cause issues when slicing?
Click to expand...
Hi! If you're just starting out, I suggest you make a cake version, which is a lot easier. I have a tried and trusted recipe for Vasilopita, and lots of tips, including when and how to hide the coin! Let me know how it goes!
 
  • Like
Reactions: k_tsoukalas
Voula said:
Hi! If you're just starting out, I suggest you make a cake version, which is a lot easier. I have a tried and trusted recipe for Vasilopita, and lots of tips, including when and how to hide the coin! Let me know how it goes!
Click to expand...
This is a great tip! The bread version is definitely harder because of working with yeast - it's a lot more tricky. Which is somewhat ironic because it doesn't even taste as good as the cake one!
 
  • Like
Reactions: Voula
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

How to Use Graviera Cheese

I recently picked up a block of Greek graviera cheese at a Mediterranean market, and I’m excited to try it out! I know it’s a hard cheese with a slightly sweet, nutty flavor and that it’s one of the most popular cheeses in Greece, but I’m not sure how to use it beyond just nibbling on it.

I’ve heard it can be used in cooking, so I’d love some tips. Does it work well in baked dishes like moussaka or pastitsio? Can it be grated over pasta or salads like Parmesan? I’ve also seen recipes where graviera is fried as saganaki—does anyone have a tried-and-true method for that?

Lastly, what are your favorite pairings? Any advice on storing it to maintain freshness would also be much appreciated.

Tips for Food to Eat at a Greek Festival

In the Greek diaspora it's common for a Greek church to run a Greek festival to share the culture and generate revenue. In some parts of the United States, festival season is starting now (further south), and festival season in the north tends to happen starting in May, depending on the climate.

I have a church, but I like to visit other churches. I know what I like to buy when I go to these events, but I thought I'd talk out what do you guys like to order? I like to get gyros because I don't make them at home, and anything time consuming, like stuffed grape leaves. What are your thoughts?

Tips for Grilling Meat Greek-Style

I’m a big fan of grilling meat Greek-style and usually rely on a simple but flavorful marinade of lemon juice, olive oil, garlic, and oregano. It’s my go-to for chicken, pork, and lamb. The problem is, grilling at my house tends to happen last minute, and I don’t always have time to marinate the meat properly.

I’ve tried brushing the marinade on while grilling, but it’s not quite the same. Does anyone have tips for achieving that bold, Greek flavor without a long marination time? Are there any tricks, like spice rubs, basting techniques, or quick marinade hacks, that work well for you?

Advice for Making Saganaki

Hi everyone! I've been experimenting with making saganaki at home and absolutely love it. There's something so fun (and delicious!) about setting the cheese on fire with a splash of ouzo for that dramatic flair before serving. However, I’ve been having trouble with this part—I can’t seem to get the ouzo to ignite properly. Sometimes it just doesn’t light at all, or it burns out too quickly. Any tips on how to do this safely and effectively?

Also, I’m open to general saganaki advice! Do you have a preferred cheese for saganaki? I usually use kefalotyri, but I’m curious about other options. Any special tricks to get that perfect golden crust on the cheese? Thanks in advance for your help!

Using kefalotyri cheese?

I recently picked up a block of kefalotyri cheese at a local Mediterranean market, but I’m not quite sure how to make the most of it. I know it’s a traditional Greek cheese with a hard texture and salty, tangy flavor, but I’d love some tips and ideas for incorporating it into dishes.

Do you have any favorite recipes or techniques for using kefalotyri? I’ve heard it’s great for frying as saganaki, but I’m wondering what else it pairs well with. Can it be grated over pasta or used in baked dishes?

Also, are there any specific Greek dishes where kefalotyri is essential? I’d love to try something authentic if possible. Bonus points for any advice on storing it to maintain its flavor and texture! Looking forward to your suggestions...
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top