This wonderful homemade liqueur is loosely based on the Italian Limoncellos made in Amalfi. It needs to infuse for four to six weeks before it is ready to drink, so plan accordingly. Serve it very cold for best flavor.
Makes about 2 quarts (more…)
Desserts
Stuffed Dried Figs (Syka Gemista)
Traditionally made on the island of Lesbos, those fragrant figs keep forever because they are baked in the oven. They can be eaten on their own, as a snack, or can be soaked in sweet wine –preferably the famous one from the neighboring island of Samos— and used as a topping for ice cream, yogurt or custard.
Use small, thick skinned figs, like the ones from Smyrna (Izmir).
The recipe is based on Maria Koutsoumbi’s detailed instructions.
Fig Jam
Rinse and dry leftover fresh figs that are not perfect to eat, or figs that have fallen from the tree. Alternatively, you can use dried California figs. Cut off the stem, slice in half vertically, and cook the figs for about 20 minutes in sweet Samos wine that barely covers them, stirring every now and then, until softened.
They should have absorbed most of the liquid. Puree the figs in the blender, let cool, measure the amount you need, and freeze the rest in batches to use in sweets, ice creams, sauces or marinades, adding honey or salt, hot pepper, spices, and/or herbs as needed.
Kserotigana, Fried Pastry Ribbons from Crete
A specialty of Chania, Crete, this delicious sweet, is traditionally prepared for weddings and engagements, as well as for Epiphany. It is quite easy to make, but it’s time consuming, so most families have stopped making the sweet at home and order it from one or two specialty stores that prepare it in Chania. This recipe was given to me by Mrs. Hara Papadaki, owner of the last bell foundry in Chania.
Photo by Martin Brigdale, from The Foods of Greece.
Makes about 30 (more…)