Kourotrophos Dinner

Candied bacon wrapped quail stuffed with almond currant couscous served with roasted honey cinnamon butternut squash and honey milk rolls Kourotrophos is a Hellenic holiday to honor the mother's and children in the family by providing offerings Hecate and Artemis to bring our women and children protection and good health

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook and mix couscous

Step 2

Cut up squash

Step 3

Cook bacon to just before crisp, it should still be flexible when cool

Step 4

Butter and salt quail

Step 5

Make dough for rolls and let proof in fridge overnight

Step 6

Check couscous package instructions to see how much boiling water you will need.

Step 7

Place couscous and currants in a large bowl.

Step 8

Pour boiling water over top, cover, and let stand for 5 minutes.

Step 9

Remove cover, add toasted almonds and parsley, and fluff with a fork until combined.

Step 10

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 11

Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.

Step 12

Lay the bacon on the prepared baking sheet and roast for 10 minutes.

Step 13

Preheat oven to 425 degrees F.

Step 14

Spray a large baking sheet with non-stick cooking spray and set aside

Step 15

In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.

Step 16

Spread squash in a single layer on the baking sheet

Step 17

Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.

Step 18

Top with salt and pepper and serve.

Step 19

pack couscous inside of quail cavity.

Step 20

Once quail is stuffed wrap with bacon

Step 21

Brush with some of the honey-bourbon syrup.

Step 22

Bake for 20-30 min in the 425°f oven with squash.

Step 23

Mix together ½ cup warm water, both yeast packets and 2 tsp honey in a mixing cup or bowl. Let stand for 5 minutes or until it becomes frothy and bubbles form on top.

Step 24

In a small saucepan heat 2 cups of whole milk over medium heat until warmed. Do not boil.

Step 25

Using the paddle attachment in the bowl of a stand mixer beat together the warmed milk with eggs, melted butter, ½ cup honey and salt.

Step 26

Add the yeast mixture into the bowl, mixing just until combined.

Step 27

Switch to the dough hook. Lower the speed of the mixer.

Step 28

Gradually add 8 cups of flour to the liquid 1 cup at a time. The dough will be sticky.

Step 29

After all of the flour has been added increase mixer speed to medium.

Step 30

Knead on medium speed for 6 minutes.

Step 31

Remove dough from hook, form into a ball and place into a lightly greased bowl.

Step 32

Cover with plastic wrap or a dish towel.

Step 33

Let rise in a warm draft free place for 1 hour or until doubled.

Step 34

After rise, punch down the dough and turn out onto a lightly floured surface or silpat. Divide the dough into roughly ¼ cup portions and roll into balls.

Step 35

Place side by side in a buttered 13 x 9 inch baking pan.

Step 36

Cover with plastic wrap and let rise in a warm draft free place for 1 hour.

Step 37

Bake at 400°F for 12-16 minutes or until the tops are golden.

Step 38

In a small bowl mix together softened butter and honey.

Step 39

Brush the tops liberally with honey butter after baking.

Step 40

Serve any remaining honey butter on the side.