Preservation of American Hellenic History
Preservation of American Hellenic History
by Jason C. Mavrovitis
Anastasia was a big, big-hearted, open-armed, smiling, laughing, gentle, pious, mountain of a woman. Her energy was unbounded. She loved her sons without limit. I remember her in her Second World War Red Cross uniform when she visited our home after rolling bandages all day. She sat with my mother having her sweet and Elliniko, not Turkico, café while knitting socks for her sons who were in the Army ~ Jimmy with the artillery in Italy and Anesti with the infantry in the Philippines. The prayers she offered every minute of every day and those that rose on Sundays with the smoke of the candles at her church, Kimisis tis Theotokou (The Dormition of the Mother of God) on Eighteenth Street in Brooklyn, were answered in full. Both came home safely.
Anastasia was the unchallenged local expert in making likismata (sweets) until the arrival in the United States of my Thea Filareti, my father's brother's wife, and another story. These are the wonderful, candied fruits served to guests by Greek hostesses. A cold glass of water and a cup of thick Greek coffee accompany them. It was impossible to choose among the thick slices of orange and grapefruit rinds, dark black cherries, rose petals trapped in their viscous liquor, and quince, either shredded or in bite-sized pieces cooked until their color was a deep, almost amber, orange.
She baked the customary Vasilopita (St. Basil's Bread) made for New Year's, and Lambropsomo (Easter Bread). She brought loaves to us every year as gifts to her children's godparents.
Vasilopita was a treat on New Year's morning when my father performed the traditional blessing of the loaf, then cut slices for the world, our home, and each family member in order of age. The loaf was huge, perhaps sixteen inches in diameter, golden from an egg glaze, and showered with sesame seeds. When toasted, the aroma of the Mahlepi, which was used to flavor the bread, filled the room.(2)
Lambropsomo was like Vasilopita but for the presence of dyed, deep red eggs set in the crown of the loaf and the absence of Mahlepi and the coin.
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