Philanthropic spirit fuels Gurnee woman

When Diane Hagopian channels her boundless energy, optimism and enthusiasm into a project, you can bet it will be a success.

A week from today Diane intends to raise $20,000 for St. George Armenian Church in Waukegan during a $100-a-person Armenian feast at her Gurnee home.

Everyone is invited, but only 250 to 300 people can be accommodated.

Among the menu items will be steak tartare (khema), cheese-filled phyllo puffs (beorek), stuffed grape leaves with rice, peppers and onions, jajik, a yogurt-and-cucumber soup, bulgur pilaf, hummus and kadayif, a phyllo dessert with cream filling and simple syrup flavored with cinnamon.

"The Armenian way of cooking is the French cooking of the Middle East," says Diane, 68. "It is wonderful."

Proceeds from the dinner will pay for a ramp and chair lift to make the church handicapped accessible.

"I've done this many times," says Diane, who has raised money for St. Anastasia School, the Jack Benny Center for the Arts and an international studies program for youths, all in Waukegan, as well as for Armenian orphanages.

While Diane credits her organizational skills and can-do attitude, her husband, Nikles, has other ideas.

"He says the best thing I do is give orders," laughs Diane. "I'm very positive about everything and I just don't take no for an answer."

The seeds of her philanthropic spirit were sown as a child, when her mother insisted that the family volunteer at a women's hospital in Chicago, working in the gift shop and delivering mail and flowers. Diane made a lifelong habit out of volunteering and donating to worthy causes.

Earlier this year, when the chairman of the trustees told Diane the church needed to raise $15,000, she didn't hesitate.

If you want a place at the feast, call Diane at (847) 356-7678.

In the meantime, try your hand at Armenian cooking with these recipes.

Jajik, a cold yogurt soup, is "very healthy and delicious," a great summer side dish. Bulhur Pilaf is a warm version of tabbouleh; try it in place of rice or potatoes.

"My non-Armenian friends come in the house, go into the refrigerator for this and eat it cold," she says.

Kadayif is an "elegant" phyllo-based dessert. Packaged, shredded phyllo makes it easier, especially if you are preparing that and a host of other dishes for more than 200 people.

But nothing overwhelms Diane. Even the prospect of bad weather.

Borrowing from "The Blues Brothers" she says: "We're on a mission from God."

Yogurt and cucumber soup

1 quart homemade or purchased plain yogurt

1 clove garlic, chopped

1 teaspoon kosher salt

2 regular or 4-6 Kirby (pickling) cucumbers

2-3 tablespoons finely chopped mint

2-3 tablespoons chives, finely chopped chives or white parts of green onions

3-4 ice cubes

Pour yogurt in bowl and whisk gently until smooth. Chop garlic and blend with salt with the side of a knife to form a paste.

Peel cucumbers, leaving a little of the peel. Cut into four spears, then into -inch pieces. Add garlic paste and cucumbers to bowl with ice cubes. Refrigerate at least 2 hours. Before serving adjust salt and remove ice cubes.

Serves four to six.

Bulghur pilaf

3 tablespoons butter

3 tablespoons olive oil

1 small onion, finely chopped

¼ cup celery hearts, finely chopped

2 tablespoons red pepper, finely chopped

2 tablespoons green pepper, finely chopped

3 tablespoons parsley, finely chopped

1 medium Roma tomato finely chopped

2 cups coarse bulghur

4 cups chicken broth

3 tablespoons fresh or 1 tablespoon dried basil

Salt and pepper

In a heavy saucepan, heat the butter and olive oil over medium heat. Add the onion and saute until soft; add celery, red and green peppers, parsley and tomato, cook until soft but not brown. Add bulghur and chicken broth. Season with basil and salt and pepper to taste. Bring to a boil stirring often. Reduce heat to low, cover and simmer about 20 minutes or until all liquid is absorbed or until the bulghur is tender. Gently fold, turning the bottom to the top. Cover and let rest 10 minutes before serving.

Serves eight.

Kadayif

Syrup

1 cups granulated sugar

¾ cup water

1 small cinnamon stick

1 teaspoon fresh lemon juice, strained

Pastry

2 packages (1 pound each) shredded phyllo (see note)

1 cup butter, clarified

Filling

1 quart cream or 2 cups heavy cream and 2 cups half-and-half

3 tablespoons corn starch

¾ cup whole milk

2 tablespoons sugar

For syrup: In a heavy saucepan, combine sugar, water, cinnamon and lemon juice. Cook over medium heat until sugar dissolves, stirring constantly. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until temperature reaches 220 degrees. Remove from heat and let cool to room temperature.

For the filling: In heavy saucepan over medium heat, combine cream and sugar, stirring until sugar is dissolved. Blend cornstarch and milk, add to cream mixture. Continue cooking and stirring until small bubbles form around edge of pan and mixture begins to thicken, 20-30 minutes. Filling should be the consistency of pudding. Remove from heat and let cool.

Heat oven to 350 degrees. Brush a 9-by-13-inch pan with butter.

For the pastry: Clarify butter by melting in a saucepan. Remove from heat and skim off white foam. Ladle yellow liquid into a bowl, discarding milk solids from bottom.

Over a very large bowl twist phyllo shreds to break in half. Loosen strands with your hands or two forks. Sprinkle with cup butter, tossing to coat each strand.

Layer half the phyllo in prepared pan. With a sheet of wax paper gently press to make even. Spread the filling evenly over top. Cover with remaining phyllo and press again with wax paper to level. Brush surface with remaining butter. Bake 20-30 minutes or until surface is light gold.

Remove from oven and sprinkle with ¾ cup milk, especially along the edges. Cool on rack. Spoon about to ¾ cup syrup evenly over the surface. Dough should not be soggy. Add more if desired. Cut into squares and serve warm or cold, plain or with whipped cream and strawberries. Refrigerate leftovers.

Serves 10 to 12.

Cook's notes: Leftover simple sugar can be used to sweeten tea or mixed drinks. Look for shredded phyllo in stores that carry phyllo sheets.