Kourabiethes – Powdered Sugar Greek Butter Cookies: A melt-in-your-mouth, festive and traditional Greek holiday cookie that is simple to prepare.
It is not uncommon to see these bite-sized snow-ball looking treat on the Greek dessert table during the holidays. These delicious and heavily powdered treats are called Kourabiethes and they are melt-in your mouth wonderful! But wait… there’s more! Two modern variations of this delicious traditional recipe included: Cinnamon Kourabiethes and Pistachio-Matcha Green Tea Kourabiethes create a beautiful festive dessert platter!
Brown Butter Macadamia Nut Baklava: Macadamia nuts spiced with cloves and cinnamon then layered between sheets of filo dough and nutty-brown butter and topped with melted dark chocolate.
Our classic buttery baklava recipe gets all dressed up for the holidays by browning the butter and swapping out walnuts for the royal Queensland nut: the Macadamia.
The Thanksgiving holiday is upon us and with it a collection of pumpkin themed recipes. Pumpkin bread, cookies, and whoopie pies are some of my favorites. One of my new favorites this fall is this easy to make Pumpkin Spiced Karithopita.
The filling in these hand pies is flavorful and tastes of fall. Fresh Fuyu persimmons are slowly simmered in Metaxa (Greek brandy) with freshly grated ginger, orange zest and cinnamon. YUM.
According to Wikipedia, the generic name for the Fuyu persimmon tree is Diospyros, which comes from the ancient Greek words dios (διός) and pyros (πυρος). The translation from Greek to English means more or less “divine fruit” or “divine food.” Being a lover of the Fuyu Persimmon, this translation is pretty spot on.
As a child, I remember my mom making popcorn balls around this time of year. One year, she even made a gazillion of them, wrapped them in plastic wrap and handed them out to trick-or-treaters. (Oh… the good ole’ days!).
Here’s a little time saving tip to making this delicious fun treat: use pre-popped popcorn. More specifically, I recommend SkinnyPop Popcorn.
Usually when I make homemade ice cream I use whole milk, heavy cream and sugar as my base. Here I’ve substituted the whole milk with coconut cream and the sugar with honey. I love the depth of flavors this combination creates! Simmering fresh lavender with the coconut cream takes this ice cream to an entirely different level of richness and flavor.
Can you tell I’m passionate about my ice cream?
Like most, I love to cook and bake with the freshest fruits and vegetables of the season. Summer is probably my favorite culinary season mainly because it is also what I like to call “fig season”. As we approach the end of summer my family’s fig tree is bursting with its final crop of the year.
The Story of UncommonGoods, Figs & Feta, and a Mid-Week Cocktail Party
I try to purchase local. I also try to go out of my way to support U.S. makers. I also really love handmade and unique house ware products with a story. I’ve recently found all of the above at UncommonGoods and am thrilled to be partnering with them for this special and exciting post!