Traditional Greek Recipes from the island of Lesvos

Last October on our Greek Muse Tour we spent a lovely afternoon with Helen, at her outdoor kitchen in the harbor town of Molyvos.  During this fun hands-on cooking class, Helen shared with us the secrets of traditional Greek cooking.  After all was prepared, we feasted on an amazing meal complete with local wine!
Below are recipes for some of the dishes we learned to make. καλή όρεξη (good appetite in Greek)!
We'll be going back to visit Helen this fall, so if you'd like to learn Greek cooking hands-on, please join us!

Lamb of Lesvos

2 legs of lamb  [in our case they weren’t fresh; 20 days after the kill to ensure that they were soft]. 

Marinade for 24 hours in red wine (reserve marinade).

Place ingredients in a pressure cooker:

Lamb and onions

1/2 cup olive oil

1 onion chopped and sautée

Next add 1 cinnamon stick

Once onion is translucent add leg of Lamb

Add 1 onion studded with about 20 whole cloves

About 1 tsp. of cumin, paprika & chilli powder

2 bay leaves

Add marinate

500 gr tomato sauce

1 tbsp. tomato paste

3 tbsp. fig syrup (or sugar)

Add enough boiling water to cover

Add 1 cup washed rice

Stuffed Peppers

Cook on stovetop in a pressure cooker for 45 minutes or with normal boiling cook 2 hours.

Peppers stuffed with Feta cheese

Small sweet red and yellow peppers

Cut off the tops (keep for later) 

and remove seeds

Stuffing:
Feta mashed with a fork mixing in

One tsp of oregano, thyme sage, and mint

Finally chopped tomato

Finally chopped onion

¼ cup olive oil

Stuff peppers, place in a glass baking dish, and bake ¾ hour at 350-374 F

 

Stuffed Eggplant Lesbian Style

Cut off the tops and bottoms

Peel down 2 sides

3 or 4  cuts down each unpeeled sides so as to create squares at the top of long pieces but make sure to leave the last couple of centimeters of the narrowest end in tact/uncut.

Filling Eggplant with stuffing mixture

[Looking at from the bottom]

Stuffing:

Finely chopped red onions

Finely chopped tomato

Finely chopped zucchini

Parsley, garlic, cinnamon, paprika, cumin, mint

Add stuffing into the cuts and bake covered with water until cooked

Add olive oil towards the end

Stuffed onions- “savanya”

Peel and cut ½ way thru lengthwise

Boil until tender

Onion layers stuffed and ready to cook

Cool while preparing stuffing,

½ beef and  ½ pork 300 gr

Add mint, cumin, salt, and parsley

1/4 cup Raki - you may need to go the Greece for this one!

¼ cup uncooked rice

Once cooled remove hearts and chop up into the stuffing mixture

Before rolling meat into the onion layers, remove film from in between the  layers

With cut at bottom, place in saucepan

Add 1 cup of beef stock

Olive oil

Make sure they’re covered with liquid; add plate to keep them down; add saucepan lid

Boil for ½ hour

Reminder: January 15 is Greek Dinner Around the World Day!  

So, try one or two of these delicious dishes.  I recommend the Savanya (or stuffed onions) . And for a tasty Greek wine try Domaine Gerovassiliou 2012 White Wine from Epanomi, Greece.  καλή όρεξη!

 

Nordic Yuletide Tradition(s)

In the Scandinavian and Nordic countries, Glögg (also known as Gløgg or Glöggi ) is a Christmas Eve tradition. Glögg is mulled wine usually spiked with vodka, aquavit or brandy (or a combination). It is not only warming and delicious, but also it fills your home with a wonderful Christmassy aroma.

Recipes vary slightly from country to country and family to family and are usually passed down from generation to generation. ( image is of iittala Finnish glassware from: http://www.kitchenparade.com/2009/12/gloggi-mulled-wine.php visit the website for an additional recipe)

Below is my family recipe for Finnish Glöggi, as it is called in Finland, and some favorite variations from a Swedish and a Danish friend, as well as a non-alcoholic version suitable for everyone. Glöggi can make the coldest and darkest days of winter feel like a celebration.

Be creative and try your own variation! If you have a favorite Glögg recipe please share it in comments or email me and I will add it.

Delicious Non-alcoholic Variation:

Simply substitute the wine and other alcoholic liquids in the recipes below with a mixture of cherry, apple, grape juice and/or currant juice. I also think Karkade (Egyptian Hibiscus tea) would be tasty. The whole family will enjoy it!

Simple but Good Traditional Finnish Glöggi:

This recipe can be made quickly with out much fuss. It takes about ½ hour.

Handful of corrugated (without the pod) cardamom seeds, if you only have pods, use them, but first crack them a bit and remove the pods before serving.

5-8 cloves (cloves can be very powerful, so do not over do it)

2-3 cinnamon sticks

½ cup raisins

½ cup blanched almond slivers

1.5 liter bottle of red wine (nothing too sweet, a burgundy is fine)

1/2 cup Madeira or port

1/2 liter of vodka (optional)

In a large pot add about ½ cup of wine and spices and raisins and almonds and let simmer 15 minutes covered. Add the rest of the wine, Madeira, and Finlandia Vodka (optional)

Simmer 15-20 minutes, do not allow to boil

Ladle into cups or glasses (heat tolerant). Can be kept simmering on stove-top...it only gets better!

If you do not add the vodka, offer to top off each cup of Glöggi with a ½ shot of Finlandia Vodka for a stronger drink. Kippis (Cheers)!

Flaming Glögg:

This recipe is a festive and fun way to brighten up a winter night! Takes about 1 hour to make. Only ignites if hard liquor is used.

2 cups currant or blueberry juice (or a mix or juice of choice)

8 whole cardamom pods, cracked

5 whole cloves

1/2 inch peeled fresh ginger chopped into pieces

2-3 cinnamon sticks

1/4 cup slivered almonds

3/4 cup raisins

Orange peel

1 (750 ml) bottle Madeira or port

1 cup brandy

1 cup vodka or aquavit(aquavit adds a nice caraway flavor)

Add juice, cardamom, cloves, ginger, cinnamon sticks, almonds, and raisins and orange peel in a large pot. Simmer covered for 30 minutes. Strain and discard spices and fruit. Add the port. Simmer, but do not boil. Add the brandy and vodka/aquavit and heat until warm. Important: do not to boil off the alcohol otherwise it will not light.

Now the excitement begins! Very carefully ignite by throwing a lit match into the mixture (make sure there are no curtains or anything flammable in the fire’s reach). Then cover the pot with a lid to extinguish the flame and serve immediately (remove match first).

Sweet and Fruity Gløgg

This version requires a bit more planning, but well worth the effort; it must stand over night, or longer.

2 liter bottles red table wine

9-12 corrugated cardamom seeds

5-8 cloves

3-4 cinnamon sticks

1 cup blanched almond slivers

1 cup raisins

6 prunes or figs (cut into smaller pieces)

1/2 cup candied orange peel (cut into smaller pieces)

1/2 cup crystallized ginger (cut into smaller pieces)

2 cups fresh orange juice

2 cups pineapple or apple juice

2 cups brandy or cognac

1 liter bottle port

1. 5 cups sweet vermouth

Put about 1 cup of wine in a large pot, add cardamom, cloves, cinnamon sticks, almonds, raisins, prunes or figs, candied oranges, and crystallized ginger. Add more wine if needed to cover fruit. Bring mixture to a boil for just a few minutes and turn heat off and allow to cool. Cover once cooled and let stand at room temperature overnight or up to 48 hours to mingle flavors.

On Christmas Eve or when serving, combine the mixture with juices, brandy, the remainder of the wine, port, and sweet vermouth in a large pot. Cover and bring to a simmer for 1-2 hours, but do not boil. Garnish with fresh orange slices.

For some great Scandinavian-style Winter Solstice and New Year's Eve recipe ideas visit: www.kitchenparade.com

Another Nordic Christmas Eve tradition is a cleansing sauna bath followed by an invigorating swim in a hole in the ice! After a refreshing icy plunge Glöggi is especially tasty.

Happy Yuletide greetings! Hauskaa Joulua! God Jul!

Erja

Eurynome Journeys

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Malta an Oenophile’s island!

Who knew?!?! I had never heard about Maltese wines…so while here in amazing Malta I sampled some of the local varietals and I must say I was very pleasantly surprised! Malta’s viticulture dates back to 5000 years, but it has only been in the last few years that the quality of Maltese wines have started to get international recognition and AWARDS. So while visiting Malta be sure to try some of the local wine. I can recommend Isis Chardonnay to enjoy with the delicious local seafood; the Fenici Chardonnay /Vermentino blend for sipping at sunset with a plate of Maltese appetizers; or the Palantino Merlot with pasta in a tomato sauce, red meat or with some of the mild local cheeses.

Tor learn more visit: http://www.maltafoodandwine.com/

Greek Wines....

A great resource about Greek wines is www.allaboutgreekwine.com.
"Wine has been an important part of Greek culture for over 4000 years as the numerous archeological discoveries throughout Greece have revealed. The ancient Greeks knew well the nutritional value of wine as it became an inseparable part of their daily regimen. Wine also played and important role in the evolution of the local economy.

For the ancient Greeks the culture of wine was embodied in the deity, Dionyssus. The son of Zeus and Semeli, Dionyssus was one of the most worshiped of the Greek Gods inspiring artists, philosophers and the lives of everyday people." (read more on allaboutgreekwine.com)

But most travelers are not familiar with Greek wines. To sample some Greek wines while in Athens visit Berttos in the Plaka. They now offer flights of wines from various regions of Greece.