Mediterranean Summer in a Bottle!

Tuesday June 9th, 2015Tuesday October 13th, 2015 aglaia Leave a comment

This fragrant liqueur is a variation from a recipe for Thyme Liqueur that I got from the south of France and is part of my new book. Since I still have tons of lemons, and also because my Lemon Liqueur is so popular with our friends, I came up with this fusion of the two flavors that I think are the epitome of the Mediterranean Summer!

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The French believe that thyme tisane is an excellent digestive and the perfect treatment for a hangover. But I suggest thyme not for its medicinal properties, but because its aroma, especially complemented with the lemon peels and with a bit of help from the alcohol, will transport you to the rugged hills overlooking the dark-blue sea—and if that is not therapeutic, I don’t know what is. (more…)

Fennel and Lemon: an Ideal Combination!

Tuesday June 9th, 2015Tuesday October 13th, 2015 aglaia 1 Comment

Sliced, drizzled with olive oil and roasted in the oven, our delicious lemons add tartness and aroma to the sweet fennel from the garden. Together they become an irresistible treat…

I took out the last fennel bulbs, some large, others not fully grown, yet starting to bloom. Our two trees are still brimming with large and beautiful lemons which I have to use up, store and preserve as the days get warmer. Soon we won’t have any more juicy fresh lemons, so I have to freeze as much juice as I can, and of course made more lemon curd and marmalade. I will also plan to make the unusual lemonade my friend Barbara Abdeni-Massad has in her spectacular book Mouneh: Preserving Foods for the Lebanese Pantry; I hope I will post my version of her lemonade soon. (more…)

June’s Candied Lemon Peel

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

Inspired by the exquisite “tasty, bite size, fruit candy” my friend June Taylor–the marmalade-maker par excellence— makes.

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Trying to take advantage of our fragrant, thick-skinned lemons, I took the time and candied some lemon and Seville orange peels, after tasting June’s treats. I posted a recipe, the result of my very first try following the Greek way for making ‘spoon sweets.’ The peels were good, somewhat chewy, but nothing like the tender and fragrant citrus triangles June makes. (more…)

Lemon Curd: my Favorite Treat

Tuesday June 9th, 2015Tuesday October 13th, 2015 aglaia Leave a comment

A brilliant English invention, this tart, lemony cream is truly irresistible!

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Our trees are brimming with fragrant lemons and I made lots of marmalade with and without Seville oranges; I also made lemon liqueur, and this year I took the time and candied some peels (see recipe). I was inspired by the exquisite “tasty, bite size, fruit candy” my friend June Taylor–the marmalade-maker par excellence–makes! (more…)

FAVA Revuelto or Strapatsada

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

I substituted my garden’s fava pods for the elegant green asparagus in David Tanis’ brilliant Spanish Asparagus Revuelto; the result is a humble, yet deliciously satisfying dish of scrambled eggs with fava and garlic.

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Inventive Mediterranean cooks use any seasonal vegetable, herb or green, and combine them with eggs to make frittata or froutalia —the Greek version. I am thrilled to discover revueltos, the simple Spanish stir-fry of vegetables and eggs, similar to what we call strapatsada in Greece –from the Italian uova strapazzate(scrambled eggs). (more…)