The stuffing I propose has no sugar; the fruit is cooked in sweet wine with raisins and honey. I just sprinkle with light brown sugar and cinnamon as I roll the pies…

More than a year passed but I still remember the wonderful strudel our friend Martina Kolbinger-Reiner baked while she and her husband, Peter came to Kea. They rented a studio flat in Hora for a week and when we decided to have lunch at a friend’s beautiful garden with dishes I would cook, Martina suggested to make a strudel for dessert.

I am not very familiar with strudels –one or two I had in the past were too heavy with butter and soggy— but I knew Martina’s would be the real thing. I thought that she was going to use frozen phyllo or puff pastry for the casing, but when she brought her strudel I was amazed by its delicate, silky phyllo-like crust.  (more…)

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This is my variation on the renowned English Summer Pudding. It was originally created and tested for my book, but was omitted, along with other desserts, to make room for more savory recipes and also for the gorgeous Penny De Los Santos’ pictures.

It is neither Mediterranean nor an old and traditional British dessert.  It seems to have been invented at a health spa at the beginning of the 20th century. (more…)

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This is an unusual dessert from Provence where chard leaves are the main ingredient, complemented by pears and raisins or currants, soaked in Pernod, the anise-flavored liquor. The pastry has yeast, olive oil and eggs, and is scented with lemon zest.

My recipe is based on the Tourte de Blettes posted by Camille Oger. In her very interesting blog Le Manger she collects recipes from France and from Asia. She is an anthropologists interested in the roots and history of the dishes. Her introductions to the recipes are often fascinating, but unfortunately only some of them, the ones from Asia, are also in English while those from France are only in French.

Chards are used in sweet pies or turnovers in Catalonia and also on the Greek island of Tinos. In my book The Foods of the Greek Islands I have a recipe for the delicious Seskoulopita, the fried chard turnovers. In my head-note I write: “Cooks on the island of Tinos use the leaves of Swiss chard the way Westerners use rhubarb, tucking them into these festive turnovers. Traditionally made for Christmas, these turnovers are fried and sprinkled with confectioners’ sugar.”

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Octopus, cuttlefish, and calamari replace meat during the forty days of Lent preceding Easter giving us one more excuse to enjoy our beloved cephalopods!

Schools close for two weeks for Easter in Greece, which we celebrate on May 1^st this year. But when I was growing up Easter was the most frustrating ‘vacation.’ Theaters and cinemas were dark during holy week, except for the few that showed the Passion of Christ and other biblical-Hollywood films, which we ended up seeing repeatedly.

Most were low budget black and white movies, which my friends and I identified with code-names. One we called “the merci” because, although dubbed into Greek, Mary Magdalene in one scene thanked Christ in perfect French.  In another of those movies, dubbed ‘the bicycle,’ an anachronistic two-wheeler was clearly visible traversing the background of the frame during the climactic crucifixion scene. (more…)

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We still have quite a few jars of perfectly delicious marmalade and various jams from years past, I realized as I was arranging in my cupboards the new pots of Seville orange marmalade I made last week. Besides offering to friends, using it as an ingredient –instead of sugar—in cakes and breads, I thought that maybe I could use these leftover marmalades to make some kind of fruit ‘cheese,’ or a locum (Turkish delight). These intensely citrus-flavored pastes would surely make bites infinitely more interesting than the usual colored rose-water, I thought.

Looking up recipes, I was sure somebody else had probably thought of thickening a jam to create fruity bites, but I didn’t find anything on the web, so I decided to improvise, starting from the basic recipes for Turkish delights. (more…)

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