Liver Pâté with Thyme, Orange, and Pistachios

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.

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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 
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Rustic Chocolates with Dried Figs and Nuts

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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…)

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Citrus Fruit ‘Cheese’ with Pistachios

My way of recycling my leftover, homemade marmalade of previous years. The citrusy pieces are not dense and rubbery as Turkish delights, but somewhat creamier and really delicious, with intense flavor and aroma. I think they will pair beautifully with spicy cheese, with cookies, both sweet and savory, as well as with chocolates.

You can start with a smaller quantity of marmalade, halving the recipe.

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2 ½ kilos (quarts) marmalade: Seville orange, lemon, tangerine, or a combination of different kinds (more…)

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PITTING OLIVES

These picture are very dear to me because I shot them using the hands of my late mother, Frossoula Kremezi. It was during one of the last times she stayed with us here, in Kea.  

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To pit the olives you can use the appropriate tool, which has to be a really strong one, especially if you pit hard, green olives.

I prefer the following method: I place a handful of olives in a plastic bag and flatten them with a meat mallet or a pestle. Then I remove the pits that slip out easily. The olives are ready for chopping.

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Fig Jam: Tipsy and Fragrant

I have found that soft, refrigerated figs that ceased to look attractive make a better jam. For that reason I feel that even the soft, dried California figs would work here instead of the fresh fruit, although I have not tried them yet…

MAKES ABOUT 4 QUARTS (8 one-pint jars)

3 1/2 pounds (1.750 lt.) figs, any kind, purple or green –preferably a mixture of soft and firm fruits

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1 cup sweet red wine, preferably Mavrodaphne of Patras (see Note for substitutions) (more…)

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Thyme and Lemon Liqueur

The French believe that thyme tisane is an excellent digestive and the perfect treatment for a hangover. But I suggest thyme not for its medicinal properties, but because its aroma, especially complemented with the lemon peels and with a bit of help from the alcohol, will transport you to the rugged hills overlooking the dark-blue sea—and if that is not therapeutic, I don’t know what is.

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Makes about 2 quarts (2 L)
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