Traditionally, children are given their presents not on Christmas Day, but on 1st January as this day celebrates St Basil – a saint who gave gifts to children and those in need.
* It is important to
distinguish the different between symbolism and superstition: symbolism is a
reminder of important values/events whilst superstition puts faith on the
object as having some ‘power’.
About the Saint
St. Basil was born
in the year 330 AD in the city of Caesarea, Asia Minor. He was one of six children who all became saints in
our Church. His brothers and sister became priests, bishops, and nuns. His
parents were very devoted to the faith and gave their children a great
spiritual heritage which they cultivated in their lifetime. The family of St.
Basil was the greatest Christian family of the 4th century. St. Basil studied
in Constantinople and Athens. He studied with his best friend, St.
Gregory, in the cultural centers of the world. St. Basil was one of the
greatest writers and speakers of the Christian Church. Although his fame was
spread over the entire Christian world of his day, he returned to his own home
town and was ordained Bishop of Caesarea on June 14, 370 AD.
St. Basil was an
authority on the monastic life. He formulated the rules and regulations for the
monks of his day, and these rules still prevail in most of the Christian
monasteries of the world. St. Basil prepared the Divine Liturgy which we love
and know so well. Although the Liturgy of St. John Chrysostom is used 42
Sundays a year in our Church, it is based on the slightly longer Divine Liturgy
of St. Basil. St. John merely shortened the lengthy prayers and made minor
alterations in other prayers. The Liturgy of St. Basil is celebrated ten times
each year: during the Lenten period, Christmas Eve, and on January 1st, the
anniversary of his death.
St. Basil was
indeed one of the greatest pillars of the Church. He loved children and always
assisted the sick and the homeless. He was the first bishop to establish
orphanages and hospitals and old age homes. He first directed the attention of
the Church to these unfortunate victims of society. Similarly to St Nicholas,
he would throw gold coins through the windows of impoverish girls who needed
dowries to get married.
Why was St. Basil
given the name "Great"? Only a few people in the world were ever
given the magnificent title, "Great"! Alexander the Great was
so-called because he conquered the world, but St. Basil was called
"Great" because he conquered the hearts and souls of men for Jesus
Christ. His whole life was dedicated to Jesus and the message of Christianity.
He had the humility of Moses, the zeal of Elijah, the piety of Peter, the
eloquence of John the Theologian, and the dedication of Paul. He died in the
Lord on January 1, 379 AD.
The stories behind the Vasilopita tradition
On the feastday of
St. Basil, it is customary amongst Greeks to bake a large round bread or cake with
a coin hidden inside. The significance of the coin is based around two stories
about the saint:
1.
When St.
Basil wanted to distribute money to the poor, he commissioned the baking of
bread with gold coins hidden inside as they were too proud to accept charity
openly. When these families cut the bread they rejoiced to find the coins. Not
only did he provide the poor with food but financial relief. This custom
reminds us of St. Basil's great charity and that we too should always give to
the poor.
2.
During
the time Arianism was at its peak, even winning the mind of Emperor Valens of Cappadocia, the Arians were very much against the
Orthodox teachings of St. Basil and tried hard to destroy him and his people.
In order to do this, the Emperor sent a very stern soldier to warn St. Basil
that all the people in his district would soon have all their earthly belongings
taken from them and their city would be completely stricken with poverty and
starvation. He further warned that St. Basil himself would have to make a
choice between Orthodoxy and death. St. Basil, a true friend of the poor, could
not bear to see his people destroyed by the wicked Emperor, and so he called a
meeting of all the kind and rich men in his district. He persuaded them to
contribute money and jewels to be given to the Emperor so that the poor and
needy would not be robbed. This was done, and on New Year's Eve, St. Basil
again met with the Emperor's soldier. He presented to him the wonderful gifts
of the good people of Caesarea. At the same time, St. Basil also answered
the threat against his own life by saying: "Fire,
death by the sword and the beasts that tear our flesh with their long nails,
give us joy rather than fear. You may insult; you may threaten; you may do
whatever you like to enjoy your power, but let the Emperor know that even his
worst threats will not persuade us to compromise with impiety." When
the soldier heard all this, he was so moved and impressed that he promised
never to bother St. Basil again. Even more surprising, he refused to accept the
money and valuables that St. Basil had collected for the Emperor. Faced with
the dilemma of not knowing who contributed what, St Basil miraculously returned
each person their valuables by having them baked into a large cake. When St.
Basil cut the cake, each person's slice contained the money or jewels they
contributed.
The traditions
The
Vasilopita can be in the form of a cake or bread, depending on local tradition.
A coin wrapped in foil (flouri) is
placed in the cake before baking. Some families use a solid-gold medallion
which they use each year and pass on to the next generation.
The
cake is ceremoniously cut by the head of the household at midnight on New Year’s Eve. All the lights are turned off for a minute
to signify the dawning of a new, secular year. The head of the house must first
cross the cake. It is also traditional to spin the Vasilopita 3 times whilst
saying "In the name of the Father,
the Son and the Holy Spirit, Amen." These actions not only provide a blessing
but reminds the family of how St Basil miraculously returned back everyone’s
jewels and how we, if the saint decides, will too ‘miraculously’ obtain the
blessing of the flouri.
The head of the
household then cuts several pieces:
i)
Christ
ii)
Panagia
iii)
St Basil
iv)
the
poor
v)
family
house
vi)
parents
(father-mother)
vii)
each
member of the family starting with the eldest
viii)
any
guests
ix)
health
x)
business/studies
After cutting and
distribution, whoever gets the slice containing the flouri will have a year blessed with health, happiness, love and the protection of God.
A sweet-based Vasilopita (like
a tsoureki) reminds us that the
presence of the Lord makes our lives sweet, “Oh,
taste and see that the Lord is good; Blessed is the man who trusts in Him!”
(Psalm 34:8) and easy, “For My yoke is
easy and My burden is light.” (Mt. 11:30.)
The flouri is left at the icon
corner for the year then replaced with next year’s. The previous flouri is taken to church and donated,
symbolic of St Basil’s charitable deeds and our need to always help the poor.
To avoid dispute over ownership of the coin it
is best to insert the coin parallel to the way a knife will cut so it will remain
in one piece. It is best to use labels so each person knows which piece is
theirs. If a coin does end up between two pieces, the piece that has the larger
part gets the coin.
Unique customs
For people from agricultural-based
communities additional Vasilopitas
would be made for the animals and feed to them. This was to ensure St Basil
would bless the livestock as they were of extreme value to poor farmers.
Depending on the region, some Vasilopitas contain additional items
other than the flouri. Greeks from Veodo
Epiro (now part of modern Albania) they would
include a flouri, Cross and crown/wreath, made of twigs. These would act as ‘additional’
blessings for whosever piece, including the house. The Cross is symbolic of God’s
protection & power and the crown/wreath, perhaps Christ’s crown of thorns, a
symbol of joy for the new year.
Vasilopita
recipes
Recipes will vary
depending on which region in Greece they originated. Here are some different
versions. Many recipes use almonds to decorate on top with "XΠ" for
"Χρόνια Πολλά", which means ‘many years’.
Some will include
sprinkling sesames seeds, symbolic of wealth as they were once a highly prized
and valued-commodity.
Vasilopita –
bread version
Ingredients:
1 envelope (2 ¼ teaspoons)
of dry yeast
½ cup of lukewarm
milk
8 cups of plain
flour
1 ½ cups of sugar
4 eggs, separated
1 level teaspoon
of sea salt
1 cup of butter,
melted
½ cup of milk
¾ teaspoon of
fennel seed, ground
grated peel of 1
lemon
baking parchment
paper
butter
1 egg yolk
1 teaspoon of
water
blanched almonds
coin or medallion
wrapped tightly in foil (2, if making 2 loaves)
Instructions:
1.
In a
large mixing bowl, dissolve the yeast in the ½ cup of lukewarm milk. Stir in ½
cup of flour and mix until fully combined. Cover with a clean kitchen towel,
and let sit in a warm place for 1 hour.
2.
Beat
egg whites and salt to the stiff peak stage.
3.
Beat
together egg yolks and sugar and add to the yeast mixture and beat well. Beat
in melted butter, remaining ½ cup of milk, ground fennel seed, and grated lemon
peel. Stir in egg whites to distribute thoroughly.
4.
Add
flour slowly, mixing or kneading with hands until each addition is completely
mixed in. The dough should be very dense, but don't use all the flour if not
needed.
5.
Form
the dough into a ball, place in a bowl, cover with a clean towel, and set in a
warm place to rise for about 3 hours, until doubled in size.
6.
Poke
the dough with fingers to deflate (do not "punch down") and knead for
5 minutes. Insert the coin or medallion into the dough. Form into one or two
round loaves and place in one large or two smaller round baking pans lined with
buttered baking parchment paper. Cover with clean towels, set in a warm place,
and allow to rise for 2 hours more, until doubled in size.
7.
Preheat
oven to 350°F (175°C).
8.
With a
fork, beat together the egg yolk and water, and brush the top of the loaf (or
loaves) with this egg wash. Use the almonds to write out the numerals of the
new year (2014, 2015, etc.) on top.
9.
Bake
at 350°F (190°C) for 30 to 40 minutes, until dark golden.
Vasilopita –
cake version
Ingredients:
2 sticks (½ pound)
unsalted butter, at room temperature
2 cups sugar
3 cups plain flour
6 eggs
2 tsp. baking
powder
1 cup lukewarm
milk
1/2 tsp. baking
soda
1 1/2 tbs. fresh
lemon juice
1/2 cup chopped
nuts (walnuts, almonds, or pistachios)
1/4 cup sugar
Instructions:
1.
Preheat
oven to 350 degrees.
2.
Cream
butter and sugar together until light. Add flour and stir until mixture
resembles coarse meal.
3.
Add
eggs, one at a time, beating well after each addition. Stir baking powder into
milk and stir into egg mixture. Mix baking soda and lemon juice and stir in.
Mix well.
4.
Pour
into a greased round layer cake pan 10 inches in diameter and 2 inches deep. Bake for 20 minutes.
5.
Slip
inside cake, a coin wrapped in aluminum foil. Sprinkle with nuts and sugar and
bake for 20 to 30 minutes longer, or until cake tests done.
6.
Cool
10 minutes in pan and invert onto serving plate. Serve right side up.
Marmarini - The Emperor's Vasilopita Recipe
from the Island of Marmara
The legend goes
that the Emperor Justinian was so pleased with the marble from the island of Marmarini, used to build St. Sophia, that he built a
marble palace there and gave the island to his daughter as her
"preika" or dowry. For years the island was called "the island
of the dowry" or "Preikoneisos." Also, to honor the special
relationship of the island to the Emperor, their recipe for Vasilopita was
taken back to Constantinople and continued in the royal court.
Ingredients:
12 cups of sifted
bread flour
4 sticks of
unsweetened butter
6 eggs
3 cups of whole
milk
3 packages of
quick rise dry yeast
3 cups of sugar
1 ½ tsps. of
finely crushed mastika
3 tsps. of salt
3 tsps. of
cinnamon
orange peel or
brandy flavouring
Directions:
1.
Place
the yeast and ¼ cup of sugar and ¼ cup warm water in a bowl.
2.
Place
the mastika, cinnamon, 1/4 cup sugar, ½ cup flour, salt, and flavourings in a
bowl and mix.
3.
Whip
the 6 eggs together until they are golden yellow.
4.
Melt
the butter and add the milk, constantly turning at low heat.
5.
Add
the mastika mixture to the eggs and mix well.
6.
Add
the yeast mixture to the eggs and mix well.
7.
Gradually,
sir in the milk/butter mixture.
8.
Gradually,
mix in the sugar.
9.
Add 2
cups of flour and continue stirring well.
10.
Gradually,
add flour 1 cup at a time until dough is not sticky.
11.
Knead
the dough with the additional flour for about 15-20 minutes.
12.
Pre-heat
the oven at 325°F (1700C).
13.
Put
dough in a ball and cover in butter.
14.
Sprinkle
flour in a cross on the dough and have each cook (or child) make a cross on the
dough's center.
15.
Place
dough in a covered, greased pan and allow to rise about 2-1/2 hours.
16.
After
dough has doubled in size, punch in the middle, divide into greased pans and
allow to rise about 45 minutes. (Place coin in at this stage.)
17.
Cover
pita in an egg white gloss and sprinkle sesame seeds on the top.
18.
Decorate
cross in center with almonds and/or cinnamon prints.
19.
Bake
at 325°F (1700C) for about 40-45 minutes or until golden
brown. Cover with foil if getting too brown and test with fork to see if it
sticks.
20.
After
cooling, turn the pita 3 times in a clockwise turn and make the sign of the
cross 3 times on the surface. Cut the pita and the first piece going to St.
Basil and the Saints, next the home, business and family in seniority order.
Vasilopita – savoury-pita version
In the region of Epirus,
Northern Greece a cheese & spinach pita is made. This
custom developed due to the region’s mountainous terrain and plentiful supply
of milk from its goats.
Ingredients
3 tablespoons
Olive oil
1 bunch scallions,
chopped
2 pounds spinach, cleaned and destemmed
½ bunch of fresh
dill, chopped
½ bunch Italian
parsley, chopped
½ pound Feta
cheese, crumbled
Salt and pepper
1 to 2 eggs,
beaten
12 to 14 sheets of
Filo dough
½ cup melted
butter or olive oil
Instructions
1.
Preheat
oven to 350°F. Heat the butter or oil in a large skillet or sauté
pan over medium-high heat. Add the scallions and sauté for about 2 minutes. Add
the spinach in batches, stirring each addition to wilt. Finally stir in the
dill and parsley. Remove to a colander or strainer and allow to cool somewhat.
2.
When
the spinach is cool enough to handle, squeeze out any excess liquid. Remove the
spinach to a cutting board and coarsely chop.
3.
Mix
together the spinach, feta, salt and pepper in a large bowl. Adjust seasoning
to taste and stir in the eggs.
4.
Grease
a 9-inch square baking dish or a deep-dish pie tin. Lay a layer of filo over
the dish and brush with butter or oil. Add 5 or six more sheets of filo, each
at a different angle to cover the entire bottom of the dish, brushing each
layer with butter or oil before adding the next. Press the filo carefully down
into all corners of the dish.
5.
Add
the spinach-cheese filling to the dish and spread out evenly.
6.
Using
the remaining filo, repeat the process of adding layers to form a top to the
dish. Insert the flouri, Cross & crown wrapped in some of the filo between the layers.
7.
Trim
the edges of filo to leave about 1 1/2 inches hanging over the edge of the
dish. Roll the edges together toward the center of the dish to seal the
spanikopita.
8.
Place
the dish in the preheated oven and bake until the crust is nicely browned,
anywhere from 45-60 minutes. Remove from the oven and cool for about 15 minutes
before serving.
Vasilopita – sweet baklava version
This version
originated from the Greek living in Turkey. The sweetness is symbolic of the hope for
a sweet and joyful new year.
Ingredients:
1 pound box phyllo dough
4 cups chopped
walnuts
2 cups chopped
almonds
1 ¼ cups sugar
1 tablespoon
cinnamon
¼ teaspoon ground
nutmeg
¾ teaspoon ground
cloves
1 pound butter, melted (more, if necessary)
Blanched almond
halves
Coin wrapped in
aluminum foil
Syrup:
4 cups sugar
4 cups water
Zest of 1 lemon
1 teaspoon lemon
juice
3 tablespoons
honey
1.
Mix
nuts, sugar and spices together in a bowl. Brush the bottom and sides of a
round baking pan thoroughly with melted butter. Cut rectangular phyllo sheets
in two and lay one sheet in the bottom of the pan, brush with butter and lay
another sheet of phyllo on top, brushing this with butter as well. Place the
foil-wrapped coin on the second phyllo leaf.
2.
Continue
layering and buttering phyllo sheets. After the fourth sheet, sprinkle lightly
with the nut, spice and sugar mixture. Continue layering with buttered phyllo
sheets, sprinkling with the nut, spice mixture after each two sheets until you
reach the desired thickness, at least 2 inches. After buttering the top sheet, arrange
almond halves in a cross-shape, pressing them lightly into the phyllo. Brush
with butter again.
3.
Bake
in 350 F oven for one hour.
4.
After
baklava is baked, boil syrup ingredients together for 15 minutes. Pour over
cooled baklava while syrup is still hot.
The New
Year’s Day table
Along the
Vasilopita, the table is lined with a host of celebratory foods. The common
theme is ‘sweet’ as it is hoped that the new year will be filled with joy,
happiness and blessings for the family. These food include:
·
Vasilopita
·
Kourabiedes – rich,
butter shortbread biscuits
·
Thiples – deep-fried,
honey soaked phyllo pastry with walnuts
·
Baklava – as it is such a sweet pastry that it will
make the whole year sweet.
Other symbols of
happiness and wealth include honey, olive-branches, nuts and fresh fruit.
* It is important to
distinguish the different between symbolism and superstition: symbolism is a
reminder of important values/events whilst superstition puts faith on the
object as having some ‘power’.
It is customary
for money to be given to children visiting on New Year's day – usually
grandchildren or nieces and nephews. This is to begin about ‘kali hera’ (a good start) for the new
year. On the island of Kos, this tradition is called "boulistrina". However, gifts
of sweets can also be given.
Another old tradition
(usually to St Nicholas) is where children put their shoes at front door on New
Year’s Eve with a letter to St. Basil asking him to leave them a gift.
Yiaprakia
stuffed cabbage with ground beef and rice
In Northern
Greece stuffed
cabbage, yiaprakia, are made with
toursi (brined) cabbage and ground pork.
Ingredients:
2 pounds of ground beef (ground one time)
2 whole eggs
¾ cups of short-grain rice (or risotto)
3 stalks of fresh dill, snipped
sea salt
freshly ground black pepper
1 medium onion, finely chopped
1 tablespoon of olive oil
¾ cup of olive oil
1 onion, sliced in rings
2 medium carrots, sliced in thick rounds
2 stalks of celery (leaves only)
water or chicken stock
2 cabbages (total of 10 pounds)
2 pounds of ground beef (ground one time)
2 whole eggs
¾ cups of short-grain rice (or risotto)
3 stalks of fresh dill, snipped
sea salt
freshly ground black pepper
1 medium onion, finely chopped
1 tablespoon of olive oil
¾ cup of olive oil
1 onion, sliced in rings
2 medium carrots, sliced in thick rounds
2 stalks of celery (leaves only)
water or chicken stock
2 cabbages (total of 10 pounds)
Avgolemono (egg-lemon sauce)
5 egg yolks
1 tablespoon of water
7/8 cup of freshly squeezed lemon juice
1 tablespoon of corn starch
Preparation:
1. Mix the ground beef, two whole eggs, rice, dill, one of the onions, a little oil and water, and knead to mix thoroughly. Add more water or oil if needed. Form into 34-35 round pieces.
5 egg yolks
1 tablespoon of water
7/8 cup of freshly squeezed lemon juice
1 tablespoon of corn starch
Preparation:
1. Mix the ground beef, two whole eggs, rice, dill, one of the onions, a little oil and water, and knead to mix thoroughly. Add more water or oil if needed. Form into 34-35 round pieces.
2. In a large soup pot, bring salted water to a boil.
Remove the core of the cabbage, and stick a large fork into the center. Immerse
the cabbage, leaving the fork in. When the outer leaves turn bright green, lift
using the fork and remove softened leaves. Return to pot and repeat until all
cabbage leaves have been removed.
3. Using the large
outer leaves, place the meat mixture in the leaf and roll, using the same
technique as for Rolling Grape Leaves.
4. Line the bottom
of a lidded pot with the carrot slices, remaining onion, celery leaves, and the
smaller cabbage leaves that were too small for rolling. Lay the stuffed cabbage
rolls, fold side down, on top in snugly packed layers. Place an inverted plate
on top to hold them down when cooking.
Lathopita: Semolina Pie with Almonds
(Grk: λαδόπιτα)
From the Greek island of Lefkada, this semolina pie is a dish served
instead of the traditional Vassilopita and at other special occasions.
Ingredients:
3 cups + 2 ½
tablespoons of water
3 ½ cups of olive
oil
2 ¾ cups of sugar
3 ¼ cups of fine
semolina
1 1/5 cups of
plain flour
1 tablespoon of
ground cinnamon
½ teaspoon of
ground cloves
whole blanched
almonds
1 tablespoon of
white sesame seeds
Preparation:
1.
Add
water, oil, and sugar to a pot or deep skillet and bring to a boil over medium heat,
stirring to make sure sugar dissolves. Boil for 5 minutes.
2.
Stir
in semolina and stir with a wooden spoon until the semolina is completely
combined with the liquids. Add flour, cinnamon, and cloves, and stir
continuously, cooking for 10 minutes longer.
3.
Remove
pot from the heat and allow to cool for a few minutes.
4.
Preheat
oven to 220°C (425°F).
5.
Transfer
the semolina mixture to a 9 x 11 or larger baking pan and spread out evenly.
Score the top in diamond shapes, place one whole almond in the center of each
diamond, and sprinkle with sesame seeds.
6.
Bake
at 220°C (425°F) for 45 minutes.
Yield: About 20
small diamond-shaped pieces (although it can be cut into larger pieces)
Shortbread with Dates - Kourabiethes Ne Hourma
Dates are symbolic
of health and wealth.
Ingredients:
1 ½ cups of butter
or margarine
1 ½ cups olive oil
1 ½ cups of water
2 teaspoons vanilla
flour
1 ½ cups of dates
1-2 teaspoons cinnamon
1-2 teaspoons ground cloves
icing sugar for dusting
1 ½ cups olive oil
1 ½ cups of water
2 teaspoons vanilla
flour
1 ½ cups of dates
1-2 teaspoons cinnamon
1-2 teaspoons ground cloves
icing sugar for dusting
Instructions:
1.
Chop
dates finely, warm in the oven, mix with a little olive oil in a bowl until
combined, add cinnamon and cloves.
2.
In a
bowl mix butter, remianing olive oil, water and vanilla. Add sifted flour until
you have a soft dough.
3.
Roll
the dough out and cut into strips. Spread each strip with date mixture. Roll
each strip lengthwise and firmly join the edge.
4.
Cut
the roll into 7 cm pieces. Place on a baking tray and bake in a moderate
oven until lightly golden brown.
5.
Dust
with icing sugar.
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