For a few weeks I’ve been experimenting with some appetizer favorites. Today I’m adding a popular Greek brandy-like spirit called Metaxa to create these boozy-meatballs, adding a warm kick. They’re tangy and tasty and perfect for a Holiday cocktail party.
It may sound quite strange to add olive oil and flaky sea salt to frozen yogurt, however, please, please, please trust me on this. The flavor party happening in your mouth is seriously like Mardi Gras, Fourth of July, Greek Independence Day And New Year’s Eve at midnight all at once. (If you think this is a weird combination, try putting peanut butter on your Sloppy Joe sandwich. I’ve done it. It’s delicious. I know… I need help…)
My parents used to have a hugely overgrown Black Mission Fig tree on their property. I was young and sometimes our young minds create big pictures in our little heads, but I felt as if the tree produced fruit all year long. I do know for a fact that it was taking over an entire portion of their yard – that images is a real-life-adult memory. During a yard re-model they decided to remove the tree. I was devastated.
About 200 years ago Greece was introduced to the tomato. No, I didn’t forget a zero in that number. You read that right. Two hundred. 1815 to be exact, was when the tomato plant was introduced to mainland Greece. Kind of hard to believe, right?
Ahhh… summer. In my household during the summer, we go through ice cream and popsicles like water. A few weeks ago I set out to create homemade popsicles and according to the household census: I’ve succeeded.
Pagoto (pah-ghoh-TOH) is the Greek word for ice cream. “Tini”… well, these ice cream treats are “teeny”… so…
According to Pizza.com 94% of Americans eat pizza regularly. Define “regularly”… because I’m pretty sure the residents in my household eat pizza for dinner at least once a week, if not twice, and some of us… no names mentioned… have been known to indulge in a slice twice in one day. :) I knew I had a problem when a pizzeria owner said to me “hey… weren’t you in here earlier?”
This year marks the 50th Anniversary of the Kellogg Pop Tart. To join in the celebration, I thought how fun would it be to create a homemade pop tart. Then, I thought it would be fun to “Greek-ify” it by creating a Baklava flavored pop tart. And then, I thought it would be fun to create a Greek-ified Baklava flavored pop tart with lots of icing on the top, simply because I’m a sucker for frosting and icing. And so, the homemade Baklava Pop Tart with Maple Icing was born.
Pastitsio (pahs-TEET-see-o) is a well-known Greek meal. Some refer to it as “the Greek lasagna” and just like lasagna, a large pan of this delicious pasta based favorite goes a long way. But this dish can be tricky; creating a nice thick layer of béchamel sauce on the top of layers of noodles and spiced seasoned meat is an art and when it doesn’t go your way, it can be a disappointing disaster. Trust me, I’ve prepared many of them (disappointing disasters, that is.). Sometimes I feel like I am praying and wishing for the béchamel to levitate atop the layers… but that never seems to work for me.