Serve as dessert, with xynomysithra –the tangy ricotta-like fresh cheese from Chania, Crete. It is great for breakfast with yogurt and fruits, but can also be paired with aged and spicy cheeses. It is wonderful with gorgonzola and kopanisti –the Greek fermented cheese– especially complemented with Vinsanto of Santorini, with Mavrodaphne of Patras or port wine, but also with my aromatic lemon liqueur. (more…)
The pickled eggs taste better if they are slow-cooked with onion skins. But plain, hard-boiled eggs work well too. Serve as appetizer, drizzled with good, fruity olive oil, sprinkling with salt and pepper, or add to any salad of fresh, boiled or steamed vegetables. They complement beautifully bean, chickpea or lentil soups.
6 eggs ( 6-12 appetizer portions) (more…)
Two years ago, with eggs from our neighbor’s hens, I made these onion-skin-colored Easter eggs, most of which I later pickled, because what I like most is pickled huevos haminados, which are simply delicious!
Sephardic Jews who live in Salonika, and all around the Mediterranean, prepare huevos haminados (baked eggs) as they were called in Ladino, the dialect of the Jews who were expelled from Spain. Prepared on Fridays to serve on the Sabbath, they were originally placed in a covered clay pot filled with onion skins and water and baked in a communal oven, hence the name. Later, the eggs were simmered for hours on top of the stove. The onion skins darken the white shells and give the eggs a distinctive flavor and creamy texture.
Often, this cake was doused in syrup as you see in the original recipe. Traditionally scented with plenty of lemon zest, I thought that adding lemon verbena leaves would make my cake more fragrant and interesting. Apparently, it seems that it does, at least this is what Costas and I thought after tasting the first new version.
Keep in mind that this is not a light, airy cake, but has a somewhat dense texture that we love! I suggest you bake it a day before you serve it, so its flavors have time to develop and deepen.
A fast and easy pâté that I make with the flavorful innards from the free-range turkey or the rooster we get for our festive winter lunches.
I no longer remember which pâté recipe served as the base for my adaptation. As is my habit, I start by sautéing the onions with olive oil, instead of butter or duck fat, adding orange jest and also pomegranate molasses, which give it a lovely, fruity flavor. I prefer to use unsalted pistachios, but if you cannot get them, salted are fine.
This pâté is an ideal appetizer or first course, served with a simple green salad, like the one we make from the Romaine and other lettuce leaves and arugula from the garden.
I am sure your friends will appreciate a jar of this homemade pâté, so you may like to double the recipe.
Serves 6-8, about 2 ½ cups
Adapted from Mediterranean Vegetarian Feasts.
These bitter-chocolate-nut-and-fruit bars are delicious and almost guilt-free, as they have no added sugar. You will enjoy eating them and they make a much-appreciated edible gift; in any event, they are less of a problem when you bring to a friend’s dinner party, since flowers are a pain for the hosts who must stop everything and try to find a vase…
For about 80 pieces (more…)
Inspired from apple strudel, the stuffing I propose has no sugar; the fruit is simmered in sweet wine with raisins and honey. I just sprinkle it with light brown sugar and cinnamon as I roll the pies. If you like the pie sweeter, sprinkle each piece with confectioner’s sugar as you cut to serve.
If you are familiar, or you want to try the traditional Austrian way of making the dough and rolling the strudel on a piece of cloth you can roll one or two larger strudels with that filling instead of four pie rolls. And if you have no quince, use apples, following the instruction for the thinly-sliced, raw apple filing that is used in the strudel.
Makes 4 pie rolls; about 16-20 pieces (more…)
Adapted from Mediterranean Hot and Spicy (Broadway Books)
Horiatiki, that has inspired the ubiquitous Greek Salad, is scented with dried, wild oregano or savory, and doused with plenty of fruity olive oil. It might also contain salted sardines, and was often made more substantial with the addition of stale bread or crumbled paximadia (barley rusks), which soak up the delicious juices.
Read HERE the story and roots of this iconic salad.
Serves 6 to 8 (more…)
This is my variation on the renowned English Summer Pudding. It was originally created and tested for my book, but was omitted, along with other desserts, to make room for more savory recipes and also for the gorgeous Penny De Los Santos’ pictures.
Read more HERE.
Traditionally English Summer Pudding is served with double cream but mascarpone is for me the ideal cherry-on-top, though in this case it is white-on-red.
Conveniently, it is one of the sweets that have to be prepared at least a day in advance and can be left in the fridge for up to 3-4 days.
The recipe is based on one from the July 2007 Gourmet magazine.
Serves 6 (more…)