Salmon Quiche and <i> Galaktoboureko</i>

DEAR SOS: The salmon quiche served at the Ahwahnee Hotel in Yosemite is so light. I would love the recipe. Can you help?

--SHARON

DEAR SHARON: Light it is. The quiche will make an easy appetizer or light luncheon entree during the busy holiday season or any time of the year.

AHWAHNEE HOTEL SALMON QUICHE

6 eggs

2 cups half and half

6 ounces fresh salmon fillet, poached and shredded

Salt

White pepper

1 tablespoon chopped fresh dill or 1 teaspoon dill weed

1 (9-inch) unbaked pie shell

Beat eggs in large bowl. Blend in half and half. Fold in salmon, salt and white pepper to taste and dill weed. Pour salmon mixture into prepared pie shell.

Bake at 350 degrees 35 to 45 minutes or until filling is set. Knife inserted near center should come out clean. Serve warm or at room temperature. Makes 1 (9-inch) pie or 8 servings.

Each serving contains about:

162 calories; 140 mg sodium; 40 g cholesterol; 11 g fat; 4 g carbohydrates; 12 g protein; 0 g fiber; 60% calories from fat.

DEAR SOS: I went to a Greek festival recently and tasted a delicious pastry called galaktoboureko, made with filo dough and a custard filling. I’d love to have a recipe.

--LINDA

DEAR LINDA: Here’s a recipe from our files.

FESTIVAL GALAKTOBOUREKO

1/2 cup butter

6 cups milk

1 cup sugar

1 strip lemon zest

3/4 cup farina

9 eggs

1/2 pound filo dough sheets

1/2 pound unsalted butter, melted or clarified

Sugar Syrup

Melt 1/2 cup butter in large saucepan. Add milk, sugar and lemon zest. Bring to boil. Stir in farina and cook over low heat until thickened. Remove from heat. Cool. Beat eggs until light and gently add to cooled farina mixture.

Cut filo dough sheets to fit 13x9-inch baking pan. Brush bottom of pan with melted butter. Place 5 to 6 filo sheets in pan, brushing each with butter.

Remove lemon zest from custard and discard. Pour custard over filo layers. Place remaining filo sheets on top, again brushing each with melted butter. Tuck top filo sheets around sides. Using sharp knife, cut in squares or diamond shapes, but only through top filo sheets, being careful not to cut into custard filling. Bake at 350 degrees about 1 hour or until golden.

Remove from oven and pour cooled Sugar Syrup over hot galaktoboureko in pan. Cool. Cut marked squares or diamonds through, down to bottom of pan. Remove pastries with spatula. Makes 24 squares.

Sugar Syrup

2 cups sugar

1 cup water

1 lemon

Combine sugar and water in saucepan. Cut lemon and squeeze juice with hand into sugar mixture. Bring to boil and boil 5 to 7 minutes or until light syrup is formed. Cool before pouring over hot pastry. Makes 24 servings.

Each serving contains about:

380 calories; 344 mg sodium; 34 g cholesterol; 14 g fat; 56 g carbohydrates; 7.2 g protein; 0 g fiber; 34% calories from fat.

DEAR SOS: With buffet parties around the corner, I was hoping you could print a recipe for Bulgur Salad containing vegetables, raisins and feta cheese.

--LORA

DEAR LORA: Certainly. The nice thing about Bulgur Salad is that it can be completely assembled ahead.

BULGUR SALAD

3 cups boiling water

1 tablespoon salt

1 pound fine bulgur

1/2 cup firmly packed stemmed parsley leaves

8 to 10 mint leaves

1 cucumber, peeled, seeded and diced

1/2 pound ripe tomatoes, diced

1/2 small red onion, peeled and diced

1/4 to 1/2 cup plumped raisins

1/2 cup crumbled feta cheese

2/3 cup lemon juice

1/2 cup olive oil

1/2 teaspoon black pepper

Combine boiling water and salt. Place bulgur in large bowl and stir in boiling salted water. Set aside to soften, stirring occasionally, until water is absorbed and bulgur cools, about 1 hour.

Place parsley and mint in food processor fitted with metal blade. Process to mince. (Or mince by hand.) Place mixture in large bowl and add cucumber, tomatoes, onion, raisins and feta cheese. Add lemon juice, olive oil and pepper to vegetables. Toss to mix well. Add bulgur and toss to mix well. Adjust seasonings if necessary. Makes 6 to 8 servings.

Note: Any desired raw or cooked vegetables may be added or substituted.

Each serving contains about:

503 calories; 1,293 mg sodium; 17 g cholesterol; 23 g fat; 68 g carbohydrates; 13 g protein; 1.9 g fiber; 41% calories from fat.