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!

galatopita

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

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Sweet and Sour Fig Jam

Tuesday June 9th, 2015Sunday July 26th, 2015 aglaia 2 Comments

Serve with creamy cheeses, such as Manouri, Ricotta Salata, or a sharp Stilton, Gorgonzola or Rockford; great with cured meats, grilled and roasted poultry and game.

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Makes about 2 cups (more…)

Pumpkin, Tangerine and Marmalade Bread

Tuesday June 9th, 2015Thursday January 25th, 2024 aglaia Leave a comment

A naturally sweet festive treat. I came up with the recipe as every winter I have dozens of jars of marmalade from our very productive Seville Orange tree.
Anyway you shape or stuff this bread (see Note) it is delicious and accompanies cheeses –the sharper the better. It is also the ideal bread to serve with charcuterie and foie gras. You can slice any leftover and bake in a low oven to dry and enjoy as snack or use as bruschetta with various sweet or savory toppings.

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Yields 2 small, or one large round loaf
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Vassilopita –New Year’s Orange and Brandy Cake

Tuesday June 9th, 2015Thursday December 29th, 2022 aglaia Leave a comment

This is my mother’s recipe for Vassilopita, the New Year’s rich and buttery cake that hid the lucky coin. Decorate with almonds, if you like, or simply sprinkle with confectioner’s sugar.

Serve on its own for breakfast or as a snack with coffee, tea or orange juice. Great with a glass of fruity, sparkling wine!

Makes one 10-inch round cake (more…)