Candied Lemon or Seville Orange Peels

Tuesday June 9th, 2015Sunday July 26th, 2015 aglaia Leave a comment

Reading the recipe I previously posted, June Taylor–the expert marmalade-maker— sent me this invaluable advice: “When you talk about boiling the citrus peel in the sugar solution I would suggest that you barely simmer it. The process of osmosis – the water coming out of the peel and the sugar solution going in needs to happen at an even pace and gently. Boiling can lead to a toughening up of the peel. Also, we air dry our peel, sometimes for a day or two or several days (depending on the weather and humidity level) before rolling them in sugar.”
The following recipe is adjusted accordingly.

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Dip half of each peel into melted bitter-sweet chocolate and serve as treats. Slice thinly to add to creams, cakes and ice cream. (more…)

Lemon Curd with Lemon Marmalade

Tuesday June 9th, 2015Sunday July 26th, 2015 aglaia Leave a comment

I make my lemon curd without butter because I like its intense lemony flavor. I even enhance it with a few tablespoons of my bitter-sweet lemon marmalade. Butter makes a smoother and creamier lemon curd, so it is up to your personal taste.

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Also, I don’t pass the cream through a fine sieve as the classic French and old English tradition dictates. The occasional tiny lumps don’t bother me.
If you want to make more lemon curd, repeat the process, which only takes about 10-12 minutes. I have found that it is difficult to whisk and cook properly more than four eggs at a time. (more…)

Ela’s New Year’s Cake

Tuesday June 9th, 2015Saturday December 25th, 2021 aglaia Leave a comment

From my neighbor Ela Alamani who halves her mother’s original recipe that calls for 16 egg whites…

This is a delicious festive treat! Use the egg yolks to make Pots de Crème!

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For a 10-inch round cake (more…)

Galatopita, Milk Pie

Tuesday June 9th, 2015Thursday August 5th, 2021 aglaia 2 Comments

The exact recipe for this wonderful and quite simple pie from Thessaly was given to me by the late Loula Baimpa, Costas’ aunt, one of the best cooks I have ever encountered. I deeply regret that I failed to record more recipes and advice from her!

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I suggest you make the custard 1-2 days in advance, let it cool and refrigerate. Assemble and bake the pie a couple of hours before you start serving the meal, so that you can bring the pie to the table while still warm.

For a deep 9-inch pie dish, 8-10 servings (more…)

Kollyva: Sweet Wheat Berry and Nut Pilaf

Tuesday June 9th, 2015Wednesday March 17th, 2021 aglaia Leave a comment

Up until a few years ago this wonderful sweet was strictly prepared at solemn memorial occasions. Fortunately Alatsi, a once successful creative Cretan restaurant in Athens, included kollyva in its menu, and others followed.

See also the story and recipe of ashure, the fruity version of the ancient sweet.

Photo by PENNY DE LOS SANTOS

Yield: about 20 servings

(more…)