Apple Cake with Olive oil and Lemon

This moist, fruity cake is based on a recipe for Rustic Tuscan Apple Cake that my friend Val posted in her brilliant site More than Burned Toast.

I tweaked the recipe, substituting olive oil for the butter, and also used my lemon liqueur instead of the amaretto the Tuscan recipe suggests.I made it in a rectangular pan, and as I took it out of the oven I glazed it with some marmalade diluted in more lemon liqueur…

 

For a 10X7 inch (25X18,5 cm) cake (more…)

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Red-pepper-and-feta-topped Flat Bread

Besides adding our garden’s delicious red peppers to sauces, fry, and stuff with rice, vegetables, meat, or fish, I love the combination of flavors created by olive-oil-sautéed peppers and use them as topping for my flat bread, pairing them with crumbled feta cheese.

The dough is the one I use for my everyday breads, sometimes adding yogurt if I have leftover that is going too sour or any kind of mashed vegetables or greens.

See also the Tomato and Cheese topped bread, the Smoked Cheese and Kumquat Bread which is basically the winter version of my topped breads. For a more spicy-aromatic topping spread Zaatar mixed with olive oil over the tomatoes.

 

Makes TWO large Laganes (flat breads), or FOUR smaller 10X7 inch (25X18,5 cm) breads, serving 8-12 people as appetizer 

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Fig-thickened Fresh, Creamy Goat’s Cheese

Figs and the milky, sticky sap from the tree were used since antiquity to curdle the milk and produce a fresh cheese. In Greece we call this soft cheese sykomyzithra  and in Turkey teleme. From Paula Wolfert’s Mediterranean Clay Pot Cooking (Wiley, 2009) we get the ancient as well as the contemporary way of making this cheese, according to Musa Dagdeviren. In Musa’s beautiful video on Netflix we see the shepherds whip-up the fresh cheese in the mountains; and of course Dagdeviren has included the recipe for teleme in his recently published, encyclopedia-like Turkish Cookbook  (Phaidon, 2019)

The recipe for this dessert that lingers between sweet and savory, is from Musa Dagdeviren’s book. Instead of dried figs I once used fresh over-ripe figs and the result was a lighter, exquisite cream. I like to sprinkled the bowls with walnuts toasted with brown sugar, salt, and rosemary.

 

Makes 6-8 servings (more…)

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Mastic Became the Talk of the World!

“We discover references to mastic in such diverse places as the logbooks of Christopher Columbus’ first voyage to the New World, and in the account and recipe books of the Sultans of Topkapi and the Seraglio.  We read in the history books that the allure of mastic drew emperors, monarchs, and princes into battles for control of the mastic lands and villages of Chios,” wrote the late Dun Gifford in his introduction to the 1999 Oldways Symposium about the “Healthy Mediterranean Diets and Traditions of Chios and Lesbos islands.”

Last week, some twenty years later, mastic became the talk of the world!

 

“Over my 54 years, I’ve pinned my hopes on my parents, my teachers, my romantic partners, God.

I’m pinning them now on a shrub.

It’s called mastic, it grows in particular abundance on the Greek island of Chios and its resin — the goo exuded when its bark is gashed — has been reputed for millenniums to have powerful curative properties,” wrote Frank Bruni in the New York Times. (more…)

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Mastic Ice Cream

The Greek equivalent of vanilla ice cream, this is uniquely flavored, scented with mastic—the crystallized sap of the wild pistachio shrub (Pistachia lentiscus), which grows only on the southern part of Chios island. Exported to the Arab countries and the Middle East, mastic was the ancient chewing gum: hence the verb “masticate.” To this day, it is still chewed to clean and sweeten the breath, while the ground crystals add their elusive licorice-pine-like aroma to many Greek breads and cookies.

Photo by Anders.

 

The recipe for this ice cream is a variation from the ice cream created by chef Jim Botsacos. You can serve it topped with sour cherry preserves, as is the custom in Greece, or simply sprinkled with pistachios.  It goes well with baked apples and quince, with the Olive-oil-yogurt Cake, and with the lemony Pandespani cake.

I still remember the wonderful ice creams we used to make in the summers, when I was a child, using a rented hand-cranked machine, to which we added ice and coarse salt. In those days, the cream was thickened not with eggs but with salep, a potent starch produced by pounding the dried tuber of a wild orchid. Ice creams thickened with salep form strands as you dip into them. Today, such wonderful egg-less ice creams seem to be an acquired taste and one can mostly taste them in Turkey.

 

Makes 1 quart     (more…)

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