This syrup drenched sweet semolina cake is traditionally topped with a light dusting of confectioner’s sugar or a sprinkle of crushed pistachios. Being chocoholics, our family is partial to this ganache topped version. Add some candied orange slices and specs of gold leaf to jazz things up, making this simple sweet semolina cake as fancy as it is tasty. Ingredients For the cake For the syrup For the ganache For the candied orange slices Preparation
Desserts
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Continue ReadingWith the blog turning four this month, I’ve been wanting to celebrate with a cake or pie recipe. Having previously shared my mother-in-law’s chocolate mousse cake, I figured I would refer back to one of my childhood favorites — mom’s strawberry or banana cream pie. Being the entertaining aficionado that she is, my mother hosted countless dinner parties throughout the 80’s and 90’s. The sound of popping champagne corks accompanied by my father’s piano playing still make up some of my earliest memories. Drifting to sleep, I relished the anticipation of waking up to leftovers of my mother’s delicious cream…
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Continue ReadingThe best celebrations are those commemorated with food — barbecue on the 4th of July, turkey at Thanksgiving, lamb for Easter. It wasn’t until marrying into a Greek family that I discovered the fun of cake on new year’s. The festive part of Greece’s Vasilopita, named after “Agios Vasilis” or Saint Basil, is its hidden coin. Whomever receives the slice containing the coin is said to enjoy good luck for the rest of the year. When it comes to the cake’s recipe, there are seemingly endless variations. Our family prepares a version reminiscent of lemon pound cake or the French…
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Continue ReadingBougatsa or sweet semolina pie is one of my favorite specialties found at Greek bakeries. With its warm vanilla flavored semolina custard filling, flaky buttery crust, and sprinkles of confectioners sugar and cinnamon, it’s comforting yet delicate and makes for a great dish to enjoy with family and friends over breakfast or brunch. Bougatsa is best served warm and leftovers can be stored in the refrigerator for up to a week. Simply hold the confectioners sugar and cinnamon from any portions you plan to store in the refrigerator. When ready, reheat the sweet semolina pie in a 350 degree oven…
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Continue ReadingWith the exception of fresh slices soaked in Grand Marnier, that my mother would serve at dinner parties and I would covet as leftovers, orange flavored desserts were never my favorite. Greek orange cake, featured in cookbooks and displayed on bakery shelves, never captured my fancy… until this summer. While on a weekend getaway to the port town of Gytheio, my husband and I relished the hotel’s complementary breakfast buffet. The kitchen served a handful of traditional Greek dishes, in addition to the standard fare, which is how I took my first bite of Greek orange cake, known as “portokalopita”.…
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Continue ReadingOf the many food memories from my childhood summers, few are as pronounced as French fruit tarts. Layered on a thin butter crust, apples, apricots, pears, or cherries, are baked and glazed into a beautifully delicate slice of summer sweetness. The glossy apricot tarts displayed in the window of the neighborhood pâtiserrie announced the end of the school year, which was cause for celebration in and of itself, but also a tell-tale sign that we were only weeks away from our annual pilgrimage back to the US, where I would indulge in peach cobblers and blueberry pies. Just as I longed for…
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Continue ReadingThis Greek jam tart is as tasty as it is beautiful. It resembles German Linzer Tortes and is a perfect accompaniment for afternoon tea or coffee. Apricot, peach, and red berry are all popular fillings but there are no hard rules as to what does or doesn’t work. Pecan pie filling comes to mind as a delicious alternative. Whichever flavor you choose, it is sure to be a hit with family and friends. Ingredients 3 eggs 1 pound self-rising flour 1 and 3/4 teaspoons baking powder 3/4 cup sugar 1/2 cup orange juice 2 teaspoons vanilla extract 11 tablespoons unsalted butter (room temperature) 13 ounces…
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Continue ReadingDonuts, churros, beignets, every culture has some version of fried dough and Greeks are no exception. True to most mediterranean fare, even these decadently loukoumades are somewhat nutritious with the addition of copious amounts of honey and a generous sprinkle of cinnamon. The first time I tried these crispy donut balls, my mother-in-law had prepared a hefty batch, which she placed in a large bowl in the center of the table. As we each ate a dozen, we shared stories and laughs, instilling a sense of communal celebration and indulgence. The spirit of celebration and whimsey remains today, and I…
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Continue ReadingGreek honey cookies or “melomakarona” are a staple in Greek homes during the holidays. The flavors of cinnamon, clove, orange, nuts, and honey suit the season perfectly. They’re wonderful in the morning or afternoon with a cup of coffee and can keep for weeks stored in a cookie tin or tupperware. Ingredients For the cookies 7.5 cups unbleached flour 1 cup orange juice 2.5 cups extra virgin olive oil 1/2 cup whiskey or brandy 1/2 cup sugar 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon cinnamon A pinch of ground clove Half an orange For the crumbled nuts 1 cup…
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Continue ReadingBlueberry season is here and in our house that means Blueberry Zucchini Bread! A friend shared this recipe several years ago and I felt compelled to write about it as no one I speak with seems to have heard of combining blueberries and zucchini in a quick bread. Sure, many have tried Zucchini bread but the addition of blueberries is less common, which is unfortunate because it’s fantastic! Everyone who tastes it raves about it. While this recipe doesn’t come from my Greek repertoire, I used olive oil instead of canola oil and honey instead of sugar, giving it a more mediterranean feel…