A fragrant, Campari-like drink that you can serve as an aperitif in a tall glass with a splash of seltzer or tonic water, an orange slice, and just a couple of ice cubes.
The drink is extremely easy to make, but the fruit need to macerate in the wine for about 20-40 days.
MAKES 3 quarts (more…)
This unusual recipe is inspired by one I found in the region of Pelion, in Central Greece. The green garlic version is deliciously milder but we can only make it in the spring, when we get the fresh, scallion-like garlic from the garden.
Skordalia is served traditionally with fried or grilled fish and seafood; also with fried or grilled vegetables. On its own it is a popular meze served with toasted bread, barley rusks or crackers, and with crudités.
HERE read how I make the Sour Grape condiment.
Makes about 4 cups
An afternoon in the beginning of summer, Ela, my next-door neighbor, brought us a piece of airy, bright yellow cake. The cake, she said, was a traditional south Albanian recipe she got from her mother, who in her turn had gotten it from her own mother. She called it pendespan and I immediately recognized the word as a variation of what we call pandespani, the rich cake my aunt Katina occasionally would make.
The basic cake recipe in our family was the one called Tou Giaourtiou (meaning ‘made with yogurt’), a much heavier and filling dessert, with batter that, besides yogurt, also included olive oil, and margarine or butter. Apparently, both the Albanian pendespan and the Greek pandespani originate from the very old Italian Pan di Spagna (Spanish Bread) and the French Pain de Gênes (Genoa Bread or Cake). In modern patisserie that old name was lost, and these cakes evolved into the various common Sponge and Pound Cakes, with the addition of butter. (more…)
Pandespani (Pan di Spagna) is used as base for many Italian desserts and festive cakes. Usually it is sprinkled or brushed with liqueur-flavored syrup before the addition of a cream filling. The cake can be stored in the freezer (see Note). Starting from my neighbor Ela’s southern Albanian recipe, which has its roots in the old Italian Pan di Spagna, I added the boiled lemon and the lemon marmalade which lighten the flavor and make the egg-laden cake wonderfully fragrant…
MAKES One 8-inch round cake, and 1 small loaf (more…)
I was desperately trying to find ways to use up the quince surplus we had this year, but I know mine is hardly a ‘problem’ many of you are likely to have…
Besides making Quince Spoon-sweet, cooking quince with sausage or poaching slices in sweet wine and honey, I wanted to find some simpler way to use the tart fruit in savory preparations, besides braising quince with meat or poultry –a favorite Greek Sunday and festive dish. (more…)
