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GREEK Food & Wine NOVEMBER 18, 2017

The National Herald

T H D E L N A AT ER www.thenationalherald.com IONAL H 2 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 18, 2017

The National Herald Our Best Wishes for the Upcoming Holiday Season A weekly publication of the NATIONAL HERALD, INC. By Eleni Sakellis (ΕΘΝΙΚΟΣ ΚΗΡΥΞ), reporting the news and Every year, The National Herald shares our special addressing the issues of FOOD & WINE insert with our readers just before paramount interest to the Greek Thanksgiving. We hope you enjoy the issue and that American community of the the recipes and articles included come in handy United States of America. during the busy holiday season. As we invite our loved ones to celebrate the holidays with us, keeping up the Greek tradition Publisher-Editor of hospitality, it can be easy to become stressed Antonis H. Diamataris out and lose sight of what is truly important. Actually spending time with family and friends in Assistant to Publisher, Advertising real life, switching off phones and other devices, Veta H. Diamataris giving back to the less fortunate, being present in Papadopoulos the moment, are just a few ways to make the most of the season. 37-10 30th Street, Gratitude for all the blessings in our lives should LIC, NY 11101-2614 not only occur to us as we go around the Thanksgiving table saying what we’re thankful for, We often Tel: (718)784-5255 but should be a part of our daily lives. take for granted how Fax: (718)472-0510, Thankfulness, every day, can make a difference in simple acts of kindness or a e-mail: the way we see ourselves and the world around us. It friendly word can mean so [email protected] can make the world a better place, just like taking much to someone in need, or the time to volunteer can change your perspective someone struggling in life. Democritou 1 and Academias Sts, and make you truly appreciate what you have With all the time-saving devices Athens, 10671, when you meet people who are not so lucky. in our lives, how strange it is that we never seem to have enough time for the Tel: 011.30.210.3614.598 In these difficult times, when extremism people who should be our top priority. Fax: 011.30.210.3643.776 threatens innocent lives around the world, we can “think globally and act locally” In the spirit of the season, take a moment to say thank you to those who mean the e-mail: [email protected] to engage more with our fellow citizens, take a stand on serious issues, and make most to you as we say thank you to our readers for their continuing support. Best a positive impact. wishes for the upcoming holidays! Our Favorite Recipes of the Year

By Eleni Sakellis Marinated and Cheese Food in Greek culture is all about sharing and • 1/4 cup extra virgin oil • 2 tablespoons red wine vine - celebrating. This year, we gar • 1 clove , crushed selected our top recipes, • 1/4 teaspoon fennel seed • 1/4 teaspoon freshly ground favorites, classics, and pepper • 2 cups olives of your choice updated versions of • 8 ounces or kefalo - , cut into 1/2 inch traditional dishes to enjoy cubes with family and friends. In a bowl, whisk together the From everyday meals to , vinegar, crushed garlic clove, fennel seed, and pepper. casual get-togethers and Add the olives and the cheese and stir together. If preferred, you may pit the Kalamaria Gemista • 1 tablespoon salt • 1/2 cup white wine formal dinner parties, the Cover and place in the refrig - olives before adding them to the • 1 teaspoon freshly grated • 2 tablespoons freshly erator to chill until ready to marinade. Simply set each olive (Stuffed Squid) pepper squeezed lemon juice following recipes are serve or for up to three days, on your work surface or cutting • 1 cup Carolina rice • Additional Greek extra virgin stirring occasionally. Before board, give it a whack with the • 1/2 cup parsley, finely olive oil for drizzling versatile enough to adapt serving, allow the marinated flat of a chef’s knife or a meat • 2 pounds medium squid (10- chopped and enjoy any time and olives and cheese to stand at pounder, and remove the pit. 12) • 2 medium to large red bell Clean the squid and rinse room temperature for about Continue until all the olives are • 1 cup Greek extra virgin olive peppers, chopped thoroughly under cool water, re - for any occasion. thirty minutes. pitted. If you decide not to pit oil • 1 cup chopped fresh moving the head and tentacles Serve with toothpicks and the olives, set out a small plate • 2 cups grated onion tomatoes from the body, and removing toasted wedges or slices of or bowl, so your guests can dis - • 1/2 cup green onions, finely • 1/8 teaspoon cayenne fresh bread. pose of the pits. chopped pepper Continued on page 4

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Come in, your friends are already here! Let us reintroduce you to our newly renovated restaurant that transcends you to the Blue Breezy Aegean Come in and celebrate the holiday season and feast on our authentic and a wide variety of daily fresh fish picks accompanied by some of the finest greek wines!

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From Cross Island one mile East on Northern Boulevard. From LIE Exit 32N (Little Neck PKWY Exit) a www.georgesgreekislands.com 4 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 18, 2017 Our Favorite Recipes of the Year

Continued from page 2 • 6 tablespoons Greek extra- lightly oiled bowl; cover bowl virgin olive oil, and with plastic wrap and set aside the guts, ink sac, and the thin additional for brushing until doubled in size, about 1 reed-like pen from the inside. • 1 small red onion, thinly hour. Remove the membrane from the sliced To make the sauce, body leaving the squid white • 1 tablespoon tomato paste heat the 6 tablespoons of olive and rinse with cool water. Set • 34 cup sweet red wine, oil in a large saucepan over aside. The body of the squid will Mavrodafni medium-high heat. Add onions be filled with stuffing. Remove • 1 tablespoon honey and cook until translucent for and discard the beak and eyes • 12 teaspoon ground about 10 minutes. Add the from the head, rinse and chop tomato paste, cook, stirring con - the head and tentacles finely • 14 teaspoon crushed red stantly for about 2 minutes. Add and set aside to add to the filling chile flakes the wine, honey, cinnamon, later. • 1 (28-oz.) can whole peeled chile flakes, and tomatoes. Bring For the filling, in a large tomatoes, undrained and up to a boil, then reduce the sauté pan or Dutch oven, heat crushed heat to low and cook, partially the olive oil over medium high • 4 tablespoons Greek extra- covered, stirring occasionally, heat until it shimmers, add the virgin olive oil until the sauce thickens, about grated onion and the green • 1 small onion, thinly sliced 40 minutes to 1 hour. Season onion and sauté until translu - • 2 medium , thinly with salt to taste, then set aside. cent. sliced Heat the 4 tablespoons of Add the chopped squid, salt, • 2 cups , crumbled olive oil in a 12" skillet over and pepper, and sauté until the medium heat. Add the onion liquid evaporates. Next, add the In a large bowl, stir together and cook for 2 minutes. Then, rice, parsley, the peppers, toma - yeast and 1 3 4⁄ cups warm water add the zucchini and season toes, and the cayenne pepper, about 115 degrees F, set aside with salt and pepper. Cook, stir - and stir. until foamy for 10 minutes. In a ring, until tender, about 5-8 Remove from heat and allow Salmon . large bowl, whisk together flour, minutes, and then set aside. to cool slightly before stuffing semolina, whole wheat and bar - Uncover , divide into the squid. Spoon the filling into ley flours, salt, mahlepi, and 16 portions. Roll out each into the squid body and secure the a ball. Transfer the dough balls ends with a toothpick. Place the • 1/2 teaspoon salt every three minutes to ensure to a floured baking sheet and stuffed squid in a baking pan • 1 teaspoon freshly ground doneness on all sides. Laganes with zucchini topping. cover with a damp tea towel. and continue with the remain - pepper Serve with heated and Allow to rest for 30 minutes. ing squid. • Bamboo skewers, soaked in all your favorite souvlaki accom - Working with one dough ball at Add the white wine and water for at least ten minutes paniments, such as thinly sliced a time, transfer to a lightly lemon juice and drizzle with to prevent scorching red onions, lettuce, and toma - floured work surface and use a olive oil before baking the toes. For an extra Greek touch, rolling pin to roll out dough into stuffed kalamaria in a preheated Place the salmon cubes in a add Kalamata olives and crum - an 8-inch disk about a half thick. 350 degree F oven for about an nonreactive bowl. Add the bled feta. Transfer the disk to a parchment hour. Remove toothpicks before lemon juice, olive oil, , salt, paper-lined, floured baking serving. Serve with the sauce and pepper and toss until the sheet, sprinkle with more flour, drizzled on top. salmon cubes are well-coated. and repeat with remaining Cover the bowl with plastic Laganes with Feta, dough, placing a piece of parch - wrap and place in the refrigera - Tomato Sauce or ment paper between each rolled tor for at least thirty minutes or disk. Cover the rolled out disks Grilled Salmon up to an hour. Zucchini Topping with plastic wrap and set aside Souvlaki Meanwhile make sure the until ready to use. bamboo skewers are soaking in Heat a 12" cast-iron skillet water to prevent scorching • 1 12 teaspoons active dry over medium-high heat. Work - • 1 pound salmon, cut into when placed on the grill. Alter - yeast ing with one dough disk at a cubes natively, metal skewers may also • 1 3/4 cups warm water time, brush with olive oil, and • 2-4 tablespoons freshly be used, no soaking required. about 115 degrees place in skillet. Cook, flipping squeezed lemon juice After the salmon cubes have • 1 12 cups flour, plus more plus more as needed pepper. Add the yeast mixture once, until puffed and golden • 3 tablespoons Greek extra marinated, skewer them with for dusting • 14 teaspoon ground and stir until dough forms. brown, 3-4 minutes. Top with virgin olive oil the bamboo or metal skewers, • 1 cup fine semolina mahlepi optional Transfer dough to a floured tomato sauce or zucchini top - and place them on a prepared • 34 cup whole wheat flour • 14 teaspoon freshly ground work surface and knead until ping and sprinkle with feta, and • 1 tablespoon fresh dill, grill preheated to medium heat. • 12 cup barley flour black pepper, plus more as smooth, about 5 minutes. Shape additional chile flakes, if pre - chopped finely Turn with a pair of tongs about • 1 teaspoon Greek sea salt, needed dough into a ball and place in a ferred. Serve immediately.

Saganaki Bites with Sun-Dried Tomato Topping

• 12 cup sun-dried tomatoes, dry, not oil-packed, sliced • 2 tablespoons Greek extra virgin olive oil • cup Kalamata olives, pits removed, coarsely chopped • 1 teaspoon dried • 12 teaspoon lemon zest • 1 tablespoon lemon juice • 1 clove garlic, crushed • Greek sea salt and freshly ground pepper, to taste • 1 pound kasseri cheese, cut into 1½" cubes • 14 cup flour • 1 tablespoon thinly sliced mint leaves • Olive oil, for frying For the topping, place the sun-dried tomatoes in a bowl and cover with 1 cup boiling water. Soak until soft for 15 minutes, then drain. Add the tomatoes to the bowl of a food processor with 2 tablespoons of olive oil, the olives, oregano, lemon zest, lemon juice, garlic, salt, and pepper. Pulse until smooth, then set aside. Heat the oil for frying in a deep skillet to 375 degrees F. Dip cheese cubes in cold water and dredge in flour. Working in batches, fry the cheese cubes, turning them over once, until all sides are golden brown, about 1 to 2 minutes. Transfer to paper towels to drain and top each bite with some of the sun-dried tomato topping garnish with the chopped mint.

Marinated and Tomatoes

• 2 tablespoons Greek extra virgin olive oil • 2 teaspoons finely chopped fresh mint • 1/2 teaspoon ground cumin • 1 pound halloumi, cut into 1/4-inch-thick slices • 16 white or whole wheat pitas • 4 medium tomatoes, cored, halved, cut into 1/4-inch- thick slices • Greek sea salt • Freshly ground pepper

In a large bowl, whisk to - gether the 2 tablespoons olive oil, the fresh mint, cumin, and a 1/2 teaspoon of freshly ground pepper. Add the hal - loumi cheese slices and toss to coat with the marinade. The mixture should marinate at room temperature for at least 30 minutes and up to 2 hours. If preferred, you can refrigerate the mixture at this point for up to two days, just make sure to cover tightly and keep refriger - ated. Prepare the indoor or out - door grill if the weather permits by heating to medium high. Grill the pitas until warm and grill THE NATIONAL HERALD, NOVEMBER 18, 2017 Greek Food & Wine 5 marks appear, about 1 minute cheese, dividing them equally heat, reduce heat and add the on each side, then transfer to a among the lamb cubes, along brown rice. Stir in 1 teaspoon serving platter. Next, grill the with two tomato slices for each sea salt and allow to cook until halloumi for about 1 minute on packet. Season with salt and the water is absorbed and the each side or until grill marks ap - pepper to taste and fold up the rice cooked. Cover to keep pear and the halloumi starts to packets or tie with kitchen twine warm until ready to use. melt. Cut the warmed pitas into into little bundles. Place the Clean the and set wedges and place a slice of bundles on a baking pan and aside in a bowl of cool water. tomato and a slice of the grilled cook in a preheated 375 degree Place the mussels in a large halloumi on each pita wedge. F oven for about 1 hour. Serve deep pot, add the wine, water, Drizzle each with extra virgin immediately. olive oil, bay leaf, salt, and pep - olive oil and sprinkle tomatoes per to taste. Bring to a boil over with sea salt and additional medium high heat. Reduce heat freshly ground pepper, if pre - to medium, cover, and simmer ferred. Serve immediately. Beef Stifado until the mussels open, about 5 minutes. Sprinkle with chopped parsley and serve over cooked • 2 1/2 pounds beef for , brown rice with a drizzle of Cabbage Salad cut into cubes some of the reserved cooking • 24 baby onions liquid and additional olive oil, • 4 ripe tomatoes, or 1 (28 oz.) if preferred. • 1 small head green cabbage can chopped tomatoes • 1 small red onion • 1/2 cup Greek extra virgin • 1 small-medium apple olive oil • 3 tablespoons Greek extra • Greek sea salt Salad with Walnut virgin olive oil • Freshly ground pepper Dressing • 2 tablespoons red wine • Water vinegar For the marinade: • Greek sea salt • 1/2 cup Greek extra virgin • Lettuce, shredded the slices and place in • 3 tablespoons red wine Soak the bread, crusts cut • Freshly ground black pepper olive oil • Tomatoes, chopped a strainer over a bowl to drain vinegar off, in water, then squeeze out • 1 cup dry red wine • Shredded onion the excess water for 30 minutes the excess so that the amount Using a mandolin, thinly • 4 tablespoons red wine • Shredded raw cruciferous to an hour. Rinse with cool wa - In a mixing bowl, mash the of bread equals about 1 cup. In shave the cabbage, onion, and vinegar vegetables, your choice- ter, pat dry with paper towels, potatoes with a fork. In a food the bowl of a food processor, apple. If preferred, a food • 3 fresh or dried bay leaves chopped kale, red cabbage, and set aside. processor, blend the garlic pulse the garlic, salt, and about processor with the shredding at - • 4 garlic cloves, sliced arugula, watercress, or baby In a mixing bowl, whisk to - cloves with the olive oil, salt, half of the olive oil. Add the tachment may be used. Place • 1 teaspoon dried oregano spinach gether the flour, salt, pepper, and vinegar. A few pulses vinegar and walnuts. Gradually the sliced cabbage, onion, and • 1 (2-inch) stick cinnamon • Red and green bell peppers, and beer. Heat the oil in a large should produce a paste. Add to add olive oil and the bread and apple in a salad bowl. Drizzle • 10 peppercorns sliced skillet over medium high heat the mashed potatoes and stir to - continue pulsing in the food with olive oil and vinegar. Sprin - • Cucumbers, chopped until it shimmers. Dip the egg - gether. Serve with hot fried processor until smooth. Serve kle with sea salt and pepper to Place the beef in a large non- • Carrots, shredded plant slices one at a time and bakaliaro and fried vegetables with hot fried bakaliaro. Store taste. Toss the salad until the in - reactive bowl. Add the marinade • Cooked chick peas fry until golden brown on each such as zucchini or eggplant. any remaining tightly gredients are well-distributed ingredients, then cover tightly, • Lightly sautéed, sliced side, careful not to crowd the covered in the refrigerator. and costed with the dressing. and refrigerate for at least 6 mushrooms pan. Serve immediately with the Serve immediately. This salad hours, or preferably overnight. • Lightly steamed broccoli, dip of your choice. Skordalia with Bread goes well with roasted pork or Peel the baby onions. If using snow peas, cauliflower Sauce chicken dishes or other roasted fresh, chop the tomatoes. Heat and Walnuts meats. the oil over medium heat in a For the Walnut Dressing large saucepan and sauté the • 1/4 cup red wine vinegar Skordalia onions for 5 minutes or until • 1/2 cup water • 4 thick slices bread • 1/2 cup tahini softened. Remove with a slotted • 1/4 cup walnuts • 1 cup walnuts • 1-2 garlic cloves, crushed Youvarlakia spoon and set aside. • 1 garlic clove • 3 large boiled potatoes • 4-5 garlic cloves • 1 freshly squeezed lemon Sauté the beef, reserving the • 2 teaspoons Dijon mustard • 6 garlic cloves, peeled • ½ tsp salt • Salt and freshly ground marinade, for about 8 to 10 • 1/4 teaspoon dried oregano • 1/2 cup Greek extra-virgin • 1 cup Greek extra virgin olive pepper minutes, or until browned on all olive oil oil • 1-2 tablespoons extra virgin • 1 pound ground beef sides. Return the onions to the Add the vegetables of your • 1/2 teaspoon salt, plus more • 1/3 cup red wine vinegar olive oil • 1 small onion, grated saucepan, add the marinade, choice to a large bowl, top with to taste • 1/4 to 1/2 cup water, or • 1/4 cup white rice tomatoes and enough water to the cooked chick peas, about a more as needed • 3 tablespoons fresh parsley, just cover the stew. Season gen - cup per person. To make the finely chopped erously with sea salt and freshly dressing, combine all the ingre - In the bowl of a food proces - • 2 tablespoons fresh dill or ground pepper. dients in a blender or food sor or in a blender, mix the mint, finely chopped Bring to a boil then simmer processor and process until tahini, crushed garlic cloves, as • 2 tablespoons Greek extra for 1½ to 2 hours, or until the smooth. Makes 4 servings of the much the juice of the freshly virgin olive oil beef is tender and the sauce has dressing, so store any leftover squeezed lemon as preferred, • 1/2 teaspoon Greek sea salt thickened. dressing in a tightly covered and the water until creamy. Add • All purpose, unbleached Serve with pasta and grated container in the refrigerator to salt and pepper to taste. If the flour cheese, such as kefalotiri. use later. Add two tablespoons sauce is too thick, add a little • 1/4 teaspoon freshly ground of the dressing per person to the water to dilute it to the desired pepper salad and toss. Serve immedi - consistency. Stir in the olive oil • 5 cups beef or chicken stock ately. and taste to check the season - or water Steamed Mussels in ing. Drizzle with additional olive • 2 tablespoons butter Mustard Sauce oil, if preferred. • 2 large eggs Serve with toasted slices of • 1/4 cup freshly squeezed Roasted Leg of Lamb bread and/or vegetable sticks as lemon juice • 2 dozen fresh mussels with Potatoes a dip or as a topping for sand - • 2 1/2 cups water wiches. In a large mixing bowl, stir • 1 teaspoon Greek sea salt together the ground beef, grated • Freshly ground pepper, to • 1 whole leg of lamb onion, rice, parsley, dill or mint, taste • Salt the oil, salt, and pepper. Roll • 1 bay leaf • Pepper into small meatballs, sprinkle • 3 tablespoons fresh lemon • Garlic cloves with a little flour, and set aside. juice • Lemons For me, the main article of our NatioNal Herald In a large, deep pot or Dutch • 4 tablespoons Greek extra • A few sprigs of fresh oven, bring the stock or water virgin olive oil rosemary everyday is the gem of the newspaper. and the butter to a boil over • 3 tablespoons mustard, Dijon • Yukon Gold potatoes, cut I would like the dear readers to read once again medium high heat. or coarse mustard, as into wedges Add the meatballs, cover the preferred • Carrots, celery, onions, the main article on August 26-27, pot, and reduce heat to medium • 2 tablespoons fresh chopped zucchini, chopped low. Simmer for about 30 min - parsley (optional) utes. Greece and the light . Beat the eggs in a medium Clean the mussels and set Rinse the leg of lamb in mixing bowl, add the lemon aside in a bowl of cool water. cool water and pat dry. Season It is a masterpiece of intellect juice, and continue beating. Place the 2 1/2 cups of water in the meat with freshly Add a ladleful of the soup a large saucepan or Dutch oven squeezed lemon juice, salt and which must be read by all (liquid only) to the egg-lemon and bring to a boil over high pepper, cut slits in the meat and Philhellenes, and will also be published mixture and continue beating. heat, reduce heat to medium. and place cloves of garlic in Pour the egg-lemon mixture into Add the mussels, salt, pepper the slits. in the English edition. the soup pot, stir vigorously, and and bay leaf, cover, and steam Place the potatoes and veg - remove from heat. the mussels 3-5 minutes until etables, if using, around the Serve the youvarlakia avgole - they open. In a mixing bowl, meat in the roasting pan. With a lot of love to the readers mono immediately with slices whisk together the lemon juice, Sprinkle with fresh rose - of fresh-baked bread and feta olive oil, and the mustard. If mary and bake in a 375-de - of our National Herald cheese. preferred, thin out the sauce gree oven until the meat has with a tablespoon or two of the reached the desired doneness. as a gift on thanksgiving. reserved cooking liquid from the Use a meat thermometer if mussels, careful to remove the preferred to make sure the Panagiotis Velentzas Arnaki Kleftiko bay leaf. Place the steamed mus - meat is cooked to the correct sels in a serving bowl, drizzle temperature. with the mustard sauce, and Some prefer to cover the • 2 pounds lamb cut into cubes sprinkle with the chopped pars - roasting leg of lamb with foil Greece and the Light • Greek sea salt ley. Season with additional salt for part of the cooking • Freshly ground pepper and freshly ground pepper, if de - process, and you may do so if Η Ελλάδα και το φως • Dried oregano sired. Serve immediately with you wish, though it is not nec - • 2 tablespoons freshly fresh bread. essary. It is undeniable that the miracle of Greek an - The light of Greece extinguishes the shad - squeezed lemon juice tiquity is one of the highest peaks of the human ows, opens literally and metaphorically, with - • 4 ounces spirit and continues to encompass every area of out limits, inviting you to seek, to inquire, to cheese, cut into squares human activity. What was it that ignited this seek. • 2 cups frozen peas spark thousands of years ago and opened vast With a strange impulse, man in this light • 2 medium carrots, cut into horizons in education, art, philosophy, politics, asks for synthesis and simplicity. More often rounds and so many other aspects of civilization? than not alternatively, but also cumulatively. • 4 tablespoons Greek extra For many centuries, countless are those The desire to become one with nature, to virgin olive oil who, with awe and admiration, wanted to share taste it, to know it in order to enjoy it more, • 2 garlic cloves, thinly sliced this miracle to all for various reasons, such as is intensified by the Greek light which with • 3 medium Yukon gold potatoes, sliced political, economic, ethnological, and other con - its softness and brilliance opens every door • 2 large tomatoes, sliced into ditions. of the senses, but also of the intellect. twelve pieces But when you spend the summer in Greece, Perhaps, for many, all this sounds roman - perhaps you start to think of another cause. tic and poetic. For indeed, as much as it is and In a mixing bowl, season the Looking at the sunset from the exquisite cliff if it is for the Greek light a reality, then it can - lamb cubes with salt, pepper, of Sounion beside the ancient temple of Posei - not prevent the mind from asking the obvious and oregano. Add the lemon don, crossing the pine forests of Attica wafting question. Why can’t this light dispel the pre - juice and drizzle with a little with the scent from the mythical oleanders, an - sent mist, why can’t it break through today? olive oil. Cover with plastic other explanation emerges. The answer, like the Lernaean Hydra, has wrap and place in the refrigera - Climbing through the countless olive groves many, poisonous heads. The difficult times, tor to marinade for an hour. In Mussels and Brown The amount of seasoning a sauté pan, heat two table - depends on the size of the leg to the south of the , climbing the the long-standing hardships of the nation, a spoons of the olive oil and Rice of lamb, so adjust according mountains of Mani, and wandering through the malice that has dragged on since the begin - lightly cook the peas and car - to taste. sacred ruins of Olympia, you feel another an - ning of the creation of modern Greece, are rots, season with salt to taste. • 3 ½ cups water swer. perhaps some explanations. Set aside. • 1 cup brown rice The light of Greece eliminates the shadows, But the light of Greece is always there. In another pan, heat the re - • 1 teaspoon Greek sea salt Fried Eggplant opens both literally and metaphorically, unlim - The same glowing, the same exciting light. maining olive oil and sear the • 2 dozen fresh mussels ited horizons and invites you to search and to And it is undeniable that Greek intelligence marinated lamb cubes on all • 2 cups dry white wine ask, to search again. from antiquity and to this day is constantly il - sides. Add the garlic and cook • 1 cup water Going to Delphi, climbing the Meteora and luminated by this and contributes to Greece, until fragrant. Remove from • 2 tablespoons Greek extra • 2 medium eggplant, sliced crossing the Aegean to one of its cherished is - but also to the world, unparalleled achieve - heat and set aside. In a deep virgin olive oil about inch thick fryer or frying pan, fry the pota - • 1 bay leaf • 1 cup all-purpose, lands, you intuitively understand that there is in ments. toes, until about half done. • 1 teaspoon Greek sea salt unbleached flour Greece a central constituent that carries the It is a challenge for all today's Greeks who Sauté the tomatoes in a little oil • Freshly ground pepper, to • 1 teaspoon Greek sea salt, spirit. struggle to bring Greece out of the quagmire

b It is the light, the light of Greece. A light that and feel responsible for the modern political, to start the cooking process. Set taste plus more to taste aside. • 2 tablespoons fresh chopped • ½ teaspoon freshly ground does not blink or burn. A light that, in turn, con - economic, and cultural development of the Divide up the cooked lamb parsley pepper jures up reality in all its wonderful diversity and homeland. cubes between six large pieces • 1 can (12 oz.) beer a variety, inspires, and above all spurs on the May they gain power and inspiration from of parchment paper or heavy- To cook the brown rice, bring • Olive oil for frying spirit. the Greek light. duty aluminum foil. Add the the 3 ½ cups of water to a boil potatoes, carrots, peas, and in a saucepan over medium high Add ½ teaspoon of salt to 6 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 18, 2017 Favorites of the Year

By Eleni Sakellis the dough or add too much into the syrup and allow them airtight seals. flour, or you’ll end up with to absorb some of the liquid, but Allow to cool completely be - tough cookies. Form half-moon work quickly so they don’t dis - fore sealing the containers. shapes and place on cookie solve in the syrup. Cool the Makes about 6 to 7 cups of pre - Our favorite of sheets. Bake in a preheated 350 cookies completely and garnish serves. Store in the refrigerator. degree oven for 20-30 minutes with a sprinkle of chopped wal - the year include until lightly golden. nuts and a dash of ground cin - traditional sweets, Meanwhile, sprinkle a large namon. Makes about 40-50 piece of waxed paper with a cookies. Baked Quince seasonal fruits, and generous amount of sifted con - fectioners’ sugar. When the updated classics to enjoy cookies are done, remove them • 4 large quinces from the cookie sheet and im - Quince Preserves • 1 1/2 cups sugar for any occasion. Many of mediately place them on the • 1 cup water waxed paper covered with con - • Whole cloves (optional) the sweets are associated fectioners’ sugar. If using the • 4 1/2 pounds quinces • Water , sprinkle the cookies at this • 3 3/4 cups sugar • Lemon with Christmas, though point and then sift confection - • Water ers’ sugar on top to coat the • Lemon Wash the quinces and rub off no one will complain if cookies completely. Once any fuzz with a paper towel. you serve them at a cooled, place the kourambiedes Prepare the quinces by wash - Slice each quince into four on a platter or store them in an ing them and rubbing off any pieces, peel and core. Place the casual get-together or airtight container. Makes about remaining fuzz with a paper slices in a large bowl of cold wa - 50-60 kourambiedes. party any time of year. To fry, fill a large deep pot A Greek holiday table is not with canola oil or preferred oil complete without the many de - for frying to about 3 inches Kourambiedes are a licious traditional pastries made deep. Heat until the oil is about with recipes passed down 375 degrees F. Place the strips traditional favorite. From through the generations. In the into the heated oil and using Peloponnese, and especially in two forks turn them so they Thanksgiving through Kalamata, are a staple of form diples, or folds, like a rose. Christmas, New Year’s the dessert table at every Christ - Fry until golden brown on all mas feast. Though the following sides. Remove from oil with a and Epiphany, there are recipe is relatively simple, it may slotted spoon and drain on pa - take a few tries to get the exact per towels to absorb any excess plenty of holidays to bake folded shape. The crispy, honey- oil. Continue with the remaining sweetened pastry is always a dough until all are fried. up some special treats for treat. If preferred, other shapes For the syrup, in a saucepan can be rolled out, or the pastry heat the honey and water up to your loved ones. Here is a can be made using a pizzelle a simmer, place the fried diples iron mold, but the folded or in for a minute or two then re - classic recipe to try. Be shape is the most popu - move to a serving platter and warned, the lar. sprinkle with the finely chopped walnuts and cinnamon. Serve confectioners’ sugar will immediately. If preferred, allow Diples them to cool completely and get everywhere, but the store at room temperature for a week to ten days, though they resulting cookies are • 4 cups all-purpose, will not be as crispy as on the unbleached flour, plus more first day, they will still be a tasty worth the effort. for rolling out dessert. • 2 teaspoons baking powder To make diples in other • 1/2 teaspoon salt shapes, use pizzelle irons. Dip • 6 eggs the pizzelle iron mold into the • 1/2 cup brandy and then place in the • 3 tablespoons sugar heated oil and fry until the • 1 cinnamon stick towel. Set out a large bowl of ter and the juice of half a lemon • 3 cups Greek honey cooked dough drops off the For topping: cold water and the juice of one to prevent browning. Set aside. • 1 1/2 cups water mold. Remove from the frying • 1 and 1/2 cups finely lemon in which to place the In a medium saucepan, add • 2 cups finely chopped oil with a slotted spoon and chopped walnuts slices of quince to prevent the cup of water and the quince walnuts drain on paper towels. Wipe any • 1 teaspoon ground cinnamon browning. cores with the seeds. Cover the • Canola oil for frying excess oil from the mold with Slice the quince from top to saucepan and bring to a boil Kourambiedes • Cinnamon paper towels before dipping it In a large bowl, whisk to - bottom, peel and core as you over high heat. Reduce to into the batter again to ensure gether the flour, farina, baking would an apple or pear. Thinly medium heat and simmer for 15 In a mixing bowl, whisk to - the cooked dough drops off powder, baking soda and 1/2 slice the pieces and place the minutes. • 2 cups unsalted butter, gether the flour, baking powder, properly when fried. Dip into teaspoon of salt. In a separate slices immediately in the bowl Preheat oven to 350 degrees. softened at room and salt. Make a well in the cen - honey syrup as above and top bowl, whisk together the sugar, of lemon water. Meanwhile, line up the slices temperature ter and set aside. In a separate with walnuts and cinnamon. oil, juice, zest and cognac and Continue with the rest of the of quince next to each other in • 1/2 cup confectioners’ sugar bowl, beat the eggs with the Serve immediately. add to the dry ingredients, mix quinces. Drain and rinse the a nine or ten inch round or • 1 teaspoon vanilla extract brandy and sugar. Add the egg until combined. Form the dough slices of quince and place them square baking dish and sprinkle • 1 cup blanched , mixture to the flour and stir to - Melomakarona or honey into ovals about two inches in a large deep pot. Add enough with the sugar. Remove the chopped, toasted and set gether. Knead on a lightly cookies are a traditional favorite long. water to cover the quince slices saucepan from the heat, strain aside to cool floured work surface until the this time of year, or anytime for If desired, form the cookie and add the sugar. Cover the the liquid, and pour over the • 4-5 cups all-purpose flour dough is smooth. If the dough that matter. There are several with a walnut half in the center pot and bring to a boil over slices of quince in the baking • Ouzo for sprinkling is too sticky add a little more different versions of the recipe or a combination of finely medium high heat. Reduce the dish. (optional) flour. Cover the dough with to try though all feature a quick chopped walnuts and ground heat to medium and remove Cover the baking dish with • Confectioners’ sugar for plastic wrap and set aside to rest dip in honey syrup for the cinnamon as a filling. Place the cover. foil and bake in the preheated coating for about 15 minutes. freshly baked cookies. Melo - cookies on a baking sheet and Stir and skim off any foam 350 degree oven for 45-50 min - Using about a quarter of the makarona are also called , bake in a preheated 350 degree that may collect on the surface. utes. Beat the butter with the 1/2 dough at a time, roll out to 1/8 depending on the region of oven about 20 to 30 minutes or Simmer for about an hour. The Remove the foil and turn cup confectioners’ sugar until inch thickness. With a pastry Greece. The basic recipe is the until golden brown. syrup should be of medium each slice of quince over, stick fluffy. Add 2 cups of the flour, cutter or sharp knife, cut the same, but in some areas the Meanwhile, make the syrup. thickness, not too runny, and each piece with a whole clove, the vanilla and the almonds and dough into strips 1 1/4 inches cooking method differs- finikia In a large saucepan, combine should coat the back of a spoon. if using. Return the baking dish mix together. Add the rest of the wide and about 9 inches long are deep fried, while melo - the honey, sugar, water and cin - When cooked, the quinces color to the oven and bake uncovered flour, or as much as needed for for the rose shape or wider for makarona are baked, and then namon stick, bring to a boil and reddens to a pinkish hue. until the quince slices are rose- the dough to form and not stick the traditional folded shape. dipped in honey syrup. In either simmer for 5 minutes. Remove Cool the preserves for about colored and tender. to your fingers, though not more Continue with the remaining case, the results are delicious, from heat. thirty minutes and then transfer Serve a slice or two of the than five cups. Do not overwork dough. but baking offers the advantage Dip the just baked cookies to jars or other containers with baked quince warm on its own of easy clean-up.

Melomakarona/Finikia (Honey Cookies)

• 7 cups all-purpose flour • 1 cup farina • 2 teaspoon baking powder • 1 teaspoon baking soda • 1/2 cup sugar • 1 cup olive oil • 1 cup orange juice • 1 tablespoon finely grated orange zest • 1/4 cup cognac For the syrup: • 2 cups honey • 2 cups sugar • 2 cups water

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Ralis - Agent b 32-17 Broadway, Astoria, New York 11106 • Tel.: (718) 274-0700 • Fax: (718) 274-7325 stbarbarachurchnc.org/grecianplate.html Like us on Facebook purchase on our website using PayPal www.nwagent.com/ralis.html a THE NATIONAL HERALD, NOVEMBER 18, 2017 Greek Food & Wine 7 with some of the cooking liquid perature, then cut into squares. ens to the desired consistency. drizzled on top or as a topping Store in an airtight container in To test if the jam is set, place for your favorite ice cream. the refrigerator. a freezer-safe plate in the freezer for at least 15 minutes. Remove the plate from the freezer and spoon a small Apple Cake Pasteli with Pistachios, amount of the jam onto the Almonds or Walnuts frozen plate. If you can swipe a finger through the jam on the • 1 cup chopped walnuts plate and it leaves a trail, the • 3 cups unbleached, all- • 1 cup sesame seeds jam is set. If it runs together, purpose flour • ½ cup honey continue simmering. • 1 ½ cups sugar • 1 inch lemon peel Once the jam has thickened, • 1 teaspoon baking powder • 1 teaspoon lemon juice remove from heat and allow to • 1 teaspoon baking soda • cup sugar cool slightly before transferring • 1 teaspoon cinnamon • cup pistachios, chopped, to a large container or small • ½ teaspoon salt whole or chopped almonds containers, as preferred. The • 1 cup olive oil or walnuts jam may seem runny, but it will • 3 large eggs set even more as it cools. Store • 1/3 cup orange juice Toast the sesame seeds in a tightly covered in the refrigera - • 1 teaspoon vanilla extract pan over low heat for about five tor. Serve the blackberry jam • 2 medium baking apples, minutes. Remove from heat and with toast for breakfast or warm peeled, cored, and chopped set aside. In a saucepan, cook over ice cream or Greek yogurt the honey, lemon peel, lemon for dessert or a snack. Preheat oven to 350 degrees juice, and sugar over medium F. Grease a 10-inch tube or heat for five minutes until sim - Bundt pan, sprinkle the chopped mering. Remove from heat and walnuts in the bottom of the add the toasted sesame seeds Fruit Salad pan, set aside. and the nuts of your choice. Stir powder • 12 oz. country-style phyllo • Watermelon sheets, cut into 1 inch pieces • Cantaloupe • Apples Preheat oven to 350 degrees. • Peaches Place orange slices in an 8-inch • Pineapple square baking dish. Pour 1 cup • Strawberries orange juice over the orange • Blackberries slices. Cover the baking dish • Blueberries with foil and place in the pre - • Grapes heated oven. Bake until the or - • 2-3 tablespoons sugar, ange slices are soft, 40–45 min - optional utes. Transfer the baked orange • 2 tablespoons finely chopped slices to a wire rack to cool. fresh mint, optional Meanwhile, bring 3/4 cup of • Pomegranate seeds, optional the sugar, the cinnamon stick, • Greek yogurt, optional and the water to a boil in a saucepan over medium high Cut the fruits into bite sized heat. Reduce heat to medium pieces, place in a large bowl, and simmer for 5 minutes. sprinkle with the sugar, if using, Then, remove from heat. Pour syrup thickens to about the con - the jam. and mix carefully to combine. the syrup over the baked orange sistency of honey. Skim any If preferred, top with Add the berries and grapes, cut - slices and allow to cool com - foam that rises to the top. Once chopped nuts. Bake in the pre - ting up the strawberries and/or pletely. the syrup reaches the desired heated oven for 25-30 minutes grapes if they happen to be very Grease a 9 by 13-inch baking consistency, switch off the heat, or until golden brown. Cool on large, stir and garnish the top pan with a little olive oil and and stir in the lemon juice. wire rack before serving. with fresh mint, if using. For dust with flour; set aside. In the Spoon the sour cherry preserves bowl of a stand mixer, combine into washed and sterilized jars. the remaining sugar and eggs. Allow to cool completely before Beat with the paddle attach - storing in the refrigerator. Serve Blackberry Jam ment until pale and thick. Add with a cold glass of water as a the remaining orange juice, traditional spoon sweet or serve olive oil, yogurt, orange zest, as a topping for ice cream. • 6 cups fresh blackberries and vanilla extract. Beat until • 1/4 cup water well combined. In a separate • 1 cup sugar, plus more as bowl, whisk together the needed semolina and the baking pow - Apricot Jam Muffins • 1 tablespoon fresh lemon der and add to the egg mixture. juice Stir in the cut phyllo. Pour the mixture into the prepared bak - • 1 3/4 cup all-purpose, Sort and rinse the berries ing pan. Bake until light golden unbleached flour carefully in cool water. Place the brown, about 35–40 minutes. • 1 teaspoon baking powder washed berries in a large deep Pour the syrup evenly over cake • 1 teaspoon baking soda pot and add 1/4 cup water. and allow it to cool. To serve, • 1/2 teaspoon cinnamon Bring the pot to a boil over slice the cake into 12 squares, • A pinch of Greek sea salt medium high heat. Reduce the In a large mixing bowl, whisk together and remove the lemon cut the baked orange slices into • 1/3 cup sugar heat to medium and simmer the together the flour, sugar, baking peel. Transfer the mixture to a quarters, and top each square • 3/4 cup orange juice berries for 5-10 minutes or until adults only, add half or a whole powder, baking soda, cinnamon, parchment-lined baking sheet with the cut orange slice. • 1/4 cup Greek olive oil the berries have cooked down bottle of white wine or cham - and salt. In a separate bowl and spread out with a rubber • 1 beaten egg slightly. pagne for special occasions, and whisk together the olive, eggs, spatula to about 1/4 inch thick - • 1/4 cup apricot jam Skim off any foam that may stir. Let the fruit salad marinade orange juice, and vanilla extract. ness. Allow to cool until the • 1/4 cup chopped nuts, collect at the surface. Once the for half an hour or refrigerate Add the wet ingredients to the pasteli is semi-hard. Then, cut Lemon Cake optional berries have cooked down, re - for up to 2 hours. Stir before dry and stir until just combined. into squares or the shape of move the pot from heat. Using serving in individual bowls, Fold in the chopped apples. your choice. If left to cool too Preheat the oven to 350 de - a strainer over a large bowl, spooning some of the liquid over Pour the batter into the pre - long and the pasteli hardens • 2 cups unbleached, all- grees. Prepare the muffin pan strain the cooked down berries the top. Any leftover juices and pared cake pan and bake in the completely, it will be difficult to purpose flour by greasing and flouring or us - to remove the seeds, using a wine make for a refreshing preheated 350-degree oven for cut. Serve immediately or wrap • 1 cup whole wheat flour ing baking spray. Foil baking spoon to help the process. Dis - drink. For more Greek flavor, about an hour or until the cake each piece individually in parch - • 1 teaspoon baking powder cups may also be used, but pa - card the seeds. add pomegranate seeds and is golden brown and a skewer, ment paper or cellophane and • 1 teaspoon baking soda per baking cups should be Rinse out the pot to make serve with Greek yogurt for ex - cake tester, or toothpick comes store in an airtight container. If • 1/2 teaspoon salt avoided in this recipe. sure no seeds were left behind, tra protein. If preferred, top out clean. preferred, the sugar may be left • 1 1/2 cups sugar In a mixing bowl, whisk to - or use another pot to finish with your favorite flavor of ice Allow to cool for 15 minutes out. The pasteli will have a • 1 cup Greek extra virgin olive gether the flour, baking powder, cooking the jam. If you don’t cream and enjoy as a sundae. on a wire rack before removing softer texture and should be oil baking soda, cinnamon, salt, mind seeds in your jam, you can A diversity of fruits in your from the cake pan. Loosen edges cooled in the refrigerator before • 2 tablespoons finely grated and sugar. skip the straining. Place the pot fruit salad adds complexity and with a knife and invert onto cutting into shapes and then lemon zest Make a well in the center and with the strained, cooked-down interest, not to mention vital wire rack to cool completely be - stored in an airtight container • 4 tablespoons fresh lemon add the orange juice, oil, and berries back on the stove and phytonutrients to your diet. Use fore transferring to a cake plate. in the refrigerator. juice the egg. Stir until just combined. return to a boil. Reduce the heat about a cup of fruit per person Serve with your favorite ice • 4 large eggs Spoon about one tablespoon of and stir in a cup of sugar, taste, to determine the amount of fruit cream if preferred. • 1/2 cup nonfat Greek yogurt the batter into prepared muffin and add additional sugar, if pre - you will need for your salad. cups, top with a teaspoon of the ferred. Stir in a tablespoon of The fruits listed in the recipe are Orange Cake Grease and flour a 10-inch apricot jam, and then top with fresh lemon juice and continue suggestions, so choose your fa - tube pan, set aside. Preheat the remaining batter to cover simmering the jam until it thick - vorites and enjoy. Pasteli • 3 fresh orange slices 1/8 inch oven to 350 degrees. In a large thick mixing bowl, whisk together the • 1 cup sesame seeds • 1 2/3 cups orange juice flour, whole wheat flour, baking • 1 cup honey • 1 1/2 cups sugar powder, baking soda, salt, and • 1 stick cinnamon, 2 inches sugar. In a separate bowl, beat Toast the sesame seeds in a long the oil, lemon zest, lemon juice, pan over low heat for about five • 1 1/2 cups water eggs, and yogurt. Add the wet minutes, careful not to burn • 1 cup Greek extra-virgin ingredients to the dry and stir them, stirring occasionally. olive oil, plus more for until just combined. Transfer the The sesame seeds should be greasing the baking pan batter to the prepared pan and golden and give off a pleasant, • Flour for dusting the baking bake in the preheated oven for toasted sesame seed aroma. Add pan 55 minutes to an hour or until the honey and stir continuously • 4 large eggs golden brown and a cake tester, for about five minutes. • 3/4 cup Greek yogurt skewer, or toothpick inserted in 325 West 42 Street, New York, NY 10036 Transfer the sesame • 2 tablespoons finely grated the center comes out clean. Cool Tel: 212-315.1010 • Fax: 212-315.2410 seed/honey mixture to a parch - orange zest on a wire rack for 10-15 min - ment-lined baking sheet and • 1 teaspoon pure vanilla utes before removing from pan. www.dafnitaverna.com spread out with a rubber spatula extract Allow to cool completely before to about 1/4 inch thickness. • 1/4 cup fine semolina serving. If preferred for even Allow to cool to room tem - • 1 1/2 teaspoons baking more lemon flavor, when the A dining experience cake is completely cooled, driz - zle with Lemon Glaze- whisk to - reminiscent of a small village in Greece gether 1 cup confectioners’ sugar, 1 tablespoon finely grated lemon zest, and 2 tablespoons SERVING AUTHENTIC GREEK CUISINE plus 2 teaspoons fresh lemon Using the freshest and purest ingredients juice until smooth. Open every day for Lunch and Dinner Sour Cherry Preserves Vissino Glyko The god Apollo’s first love was the nymph Dafni. As he pursued her, she called upon the gods to help her escape him and was immedi - ately transformed into a laurel tree. Still in love with her, • 1 pound fresh black or red Apollo vowed to always wear a crown of laurel. As the originator sour cherries • 1 cup water of the Pythian games, and as the god of poetry, he swore to • 2 cups sugar crown all victors, heroes and poets with wreaths woven of lau - • 2 tablespoons fresh lemon juice rel leaves. The leaf of the laurel tree is also known as the bay leaf (dafni, Wash and pit the cherries, re - serving pits in a separate bowl, in Greek). It is an essential ingredient in many cuisines, especially add the water to cover the pits those of the Mediterranean. Used either fresh of dried, the leaves and set aside. Place the cherries and sugar impart a subtle but distinctive flavor and fragrance to food. in a large deep pot. Strain the water from the On behalf of Dafni cherry pits and add the water to the pot. we welcome you and wish you Bring the pot up to a boil over medium high heat, then re - Καλή Ορεξη! duce the heat to medium and simmer, stirring occasionally, for about 30 minutes or until the 8 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 18, 2017

The National Herald’s Cocktails Top 5 of the Year

By Eleni Sakellis that follow include two shared oranges, apple, strawberries, with The National Herald by figs, peaches, or pineapple Michael Alexandrakis, the head bartender at Ling Ling, one of To prepare, mix in a large When most people think the hottest restaurants in glass pitcher or punch bowl and Mykonos. Alexandrakis’ cock - serve over ice. of Greece, cocktails are tails feature the bright flavors not necessarily the first of Mykonos with island-inspired ingredients. Rose Rock thing that comes to mind, in terms of adult Golden Mare • 1 teaspoon cinnamon syrup beverages. Wine, ouzo, • ½ oz. lime juice • 2 teaspoons sugar syrup • 2 teaspoons limoncello and are probably • 2 teaspoons fresh lemon juice • 1 oz. Cocchi Vermouth di most associated with • 1 oz. pineapple juice Torino • 2 teaspoons Ouzo • ¾ oz. Belvedere Vodka • ½ oz. Cocchi Americano • ¾ oz. passionfruit juice Greece. Vermouth • 1 oz. Gin Mare Shake the ingredients to - As the renaissance of the Over 90 Delicious gether and serve over ice with a cocktail continues, however, Shake the ingredients to - sprig of rosemary to garnish. Greek ingredients and flavors gether and serve immediately. Frozen Cocktails have made their way into the latest mixology. Books by writ - Mavrodaphne Cooler ers of the that offering great ideas for also focused on cocktails this Greek Watermelon year included The Poptail Man - Mojito ual: Over 90 Delicious Frozen summer entertaining • 2 oz. Mavrodaphne, sweet Cocktails by Greek-Australian red wine Kathy Kordalis, offering great • 1 ½ oz. rum • ½ oz. Crème de Cassis ideas for summer entertaining, • 4 pieces (1-inch squares) In a tall mixing glass, mud - with the sprig of mint. juice • ½ oz. white rum and Mixed Up: Cocktail Recipes fresh watermelon or 1 oz. dle a piece of watermelon and • 12 oz. fresh squeezed lemon • 1 oz. fresh lemon juice (and Flash Fiction) for the Dis - fresh watermelon puree the mint leaves with the simple juice • 2 oz. cranberry juice cerning Drinker (and Reader) • 1 oz. fresh lime juice syrup. Add the rum and lime • 8 oz. dark rum compiled by Greek-American • 3/4 oz. simple syrup juice, then fill the glass with ice Greek Sangria- • 8 oz. orange liqueur To prepare, add all the ingre - Nick Mamatas and Molly • 3/4 oz. Greek sparkling and shake vigorously. Strain with Fruit • 2 liters Saint George dients to a shaker and shake Tanzer, a charming collection water, or Perrier over fresh ice into a glass. Top (Agiorgitiko) wine over ice. Serve in a balloon glass featuring cocktails and fiction. • 6 mint leaves and one large with Greek sparkling water or • 6 oz. mixed fruits, your and garnish with a sprig of mint The top cocktails of the year mint sprig Perrier, and swirl gently. Garnish • 12 oz. fresh squeezed orange choice of lemon, lime, and a twist of lemon.

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TNH Staff

Greek wines are a great addition to any celebration. As the holidays approach, here are a few Greek wines to enjoy- Agiorgitiko, , Savatiano, Mavrodaphne, Moschofilero, of Samos, and Xinomavro. In May of this year, a Grand Tasting of wines from Greece was held in New York City with 39 wineries participating.

Among those in attendance spoke to The National Herald, interest was great and I believe at the event, Ioanna Tsilili, who noting that “We met a lot of oe - will enable all Greek producers represented Theopetra Estate nologists and professionals who to promote quality Greek wines and Tsilli's Distillery, pointed out were able to taste the fine Greek in America.” that this was their fourth consec - wines in an excellent place. We Asked about the newer vari - utive year at the event. “Today, are among the first companies eties, he noted that “Domaine lovers taste wine to not only promote Greek wines Hatzimichalis continues to inno - from Meteora, White and Red but also have managed to put vate every year. We have Assyr - and do not hide their admiration Greek products on the shelf and tico, the white that is in the mid - The Grand Tasting was held at the City Winery in New York in May of this year. TNH/COSTAS BEJ for the efforts made by wine - teach the American consumer dle, a rosé that we produced growers and winemakers in about their quality.” from our experimental vines and Greece.” Leonidas Hatzimichalis, who the well-known wines.” Savatiano from Central pecan, and vanilla ice cream. Muscat grape. It pairs well, fit - Fotini Kolaki, who repre - is assistant manager of Domaine Agiorgitiko from Nemea is a Greece is another white wine Moschofilero from the Pelo - tingly for Thanksgiving, with sented the Winery of Monemva - Hatzimichalis, said, “It was a full-bodied red that goes well that pairs well with lighter meals ponnese is a dry, white wine that pumpkin pie. sia, said that they promoted the very nice event and more people with all types of roasted meats. like grilled fish and vegetables. goes well with a variety of foods Xinomavro from Naoussa is wines Kydonitissa, Agiorgitiko, came from what we expected. Assyrtiko is a white wine pro - Mavrodaphne, the sweet red from spicy dishes to your typical another red wine often com - Mavroudi, , Debina, This is a world that has knowl - duced all over Greece, but per - wine, is one of the most popular grilled chicken and . pared to the Italian Barolo and Vlachiko, and Bekari. edge of wine. They tried our haps best known from wines of Greece. It pairs well Muscat of Samos is a dessert pairs well with meat dishes, Zacharias Morphogenis, who wines and wanted to learn more where it originates. It pairs well with chocolate, nuts, and wine to try available in a variety , roasted lamb, sausages, represented Fantis Foods, one of about the varieties and the pe - with olives and stewed vegetable cheeses. Try it with the classic of styles from dry to sweet with aged cheeses, and traditional the oldest importing companies, culiarities of each variety. Their dishes. pies of the season, like apple or the aromatic, floral notes of the Greek favorites like .

THE HISTORY OF MAKRIPODIS OLIVE OIL In 1980, Mike's father & family planted 220 olive trees on the island of Crete, Greece. Since then they have purchased & planted many more. The Makripodis family harvest the fields every year. The olives are picked, pressed, & then the oil is separated from the pulp. What remains is 100% pure extra virgin olive oil. Mike has been importing the oil from Greece for years and has been gifting it to friends, family, & even strangers. Through the years these people have been requesting that he sell it so they can purchase it rather than keep asking for more for free. God placed it on his heart to bring it to the United States to sell.

PSALM 104 VERSE 15: Wine that gladdens human hearts, oil to make their faces shine, and bread that sustains their hearts.

CONTACT US PHONE: 724.8MAKOIL EMAIL: [email protected] WEB: MAKRIPODISOLIVEOIL.COM 10 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 18, 2017

AVRA

In Greek mythology Avra is the Goddess of the breezes and thus Avra Madison, 14 East 60th Street, is aptly named. The Greek cui - sine and restaurant’s inspired decor will invoke warm Mediterranean nights cooled by Avra's gentle sea breezes. Avra Madison is an authentic bi-level located just steps from Central Park which offers tradi - tional Greek cuisine with emphasis on succulent seafood dishes. “I think what makes the restaurant unique are the products we use, always fresh and very expensive. People will always pay for quality because quality makes the dif - ference. The restaurant is always very busy, so none of the ingredients is old and sitting around. The classic dishes are the Avra chips which are the traditional crispy zucchini and eggplant chips with . Even though is fried, it’s very light, it’s a classic dish and the way we execute it, is unique. I really like some of the plain grilled fish. Sometimes people expect MOLYVOS overdone food and this is the beauty of this concept, the beauty of the Greek food. For example, fagkri, which is a Molyvos, 871 7th Avenue, has established itself as a destination Mediterranean snapper, grilled with restaurant in Manhattan, and has built a loyal following building light seasoned sea salt and olive oil. It’s its reputation as one of the most renowned something that I really enjoy. Greek restaurants in New York City. Nestled The Greek salad is also a dish that the in Manhattan’s Midtown West neighbor - clients are asking for. It’s a very simple dish, hood, just a block away from Carnegie but very tasty. We use great tomatoes, balsamic Hall, Molyvos was a pioneer when it vinegar, red wine vinegar and Greek olive oil”, Avra first opened, 20 years ago, bringing Madison’s accredited and renowned Executive Chef Ralph Sca - rustic Greek cuisine to a new level mardella said. of elegance and sophistication amid décor inspired by Greece’s romantic seaside villages. Its name was in - spired by the seaside village on the By Aria Socratous Greek island of where the Li - The Top Greek vanos family roots originate. Molyvos is known throughout the tris - tate area for its rustic Greek country cook - Greek cuisine in New York City is more ing. Executive Chef Carlos Carreto takes diners on a Grecian culinary journey through a variety of than a trend, it’s a matter of philosophy mezedes and appetizers, as well as hyper-local specialty Greek of the Mediterranean diet and a way Restaurants cheese and honey, fresh fish, wild greens and sa - vory pies – all accompanied by the largest of healthy living. The following Greek all-Greek wine list in the United States. The list counts five hundred and fifty restaurants have become the talk Greek wines! It features the most ex - in New York City tensive selection of Greek wines avail - of the town in the cosmopolitan area able in the United States, boasting an award-winning wine list com - of Manhattan. prised of more than 500 labels that represent over 50 wineries in Greece. OUSIA Its comprehensive wine list encour - ages diners to experiment, including “Ousia” meaning “essence” or “flavor,” is 50 wines by the glass that change reg - a unique and welcome addition to the NYC ularly and focus on unknown regions in dining scene, a Greek restaurant with lively Greece. ambience and a very vivid energy. The eclec - The restaurant also features 14 different tic blend is an interesting mix of very mod - varieties of Greece’s national aperitif, Ouzo, in ern and homey sophisticated ambience, addition to the wine list, as well as a wide selection of beers from which creates a warm, uniquely interesting Greece and around the Mediterranean. Between refreshing Ouzo- and welcoming vibe. Conveniently located based cocktails, like the Lesbos Lemonada, and wines only found on the waterfront, just off the West Side in Molyvos’ beverage program gives diners an experience that can’t Highway, Ousia, 629 West 57th Street, is be duplicated anywhere else. an urban oasis where friends and family can gather over shared plates, craft beer, and signature cocktails to start or end the night. “We explored the option and we decided to take the opportunity to open a new restaurant in a new exciting neighborhood. After we found the location we explored what kind of cuisine we wanted and we reached to the conclusion that Greek food has always a special place in our lives and in our heart. We wanted a restaurant to offer Greek cuisine and also a neighborhood restaurant. Greek food is a comfort food, so we wanted to create a very warm and casual environment” states Livanos, who is also Ousia’s owner.

THE GREEK

The Greek Tribeca, 458 Greenwich Street, has quickly established itself as a destination restaurant in Manhattan, and has built a loyal following among its neighbors. The landmark building and sur - roundings inspired a connection to the Mediterranean villas of the Peloponnese. The materials, textures, and colors inspired by the medieval castle at Monemvasia (the Gibraltar of Greece) blend seamlessly into the cobblestone streets and warehouse lofts of ultra-chic Tribeca. The Greek is a very cozy and upscale ouzeri tucked away on the West side of the Tribeca, giving it a feel of seclusion and intimacy. The atmosphere you feel right when you enter the place is the atmos - phere of the cozy den of Greek hospitality. The rustic and comforting interior receives constant praise from customers. The Greek is a great challenge for me. I wanted to have an experience with all the senses from the way we decorated to the way we did the lighting. Our goal was to create a very cozy and comfortable atmosphere and this is what we achieved after all. We consulted on every detail of the restaurant to create an immersive experience, from a rustic salvaged trellis over the tables to commissioned artwork on the walls, to the menus, silverware, glassware, and the plating of the food. The bar features a hammered copper surface, the room is divided by an elegant taffeta drapery, and buttery tufted leather covers the banquettes. The space has the elegance of a fine dining restaurant, with the comfort of a living room where customers might kick off their shoes. We are constantly involved in the maintenance of the interior, detailing for each season and decorating for holidays and event,” says Tom Galis, the owner of The Greek. The menu is based on Galis’ mother and grandmother’s cooking and their main focus is on the use of fresh and good quality ingredients, directly imported from Greece. He knew exactly what dishes he was going to feature and what quality of ingredients he was going to use, so he designed the first draft of the menu himself.

235 North Avenue West Westfield, NJ 07090 www.limaniseafood.com Proprietors: Vasilia & George Vastardis b We invite you to indulge your guest with a culinary excellence in our exceptional facilities. Plan your parties with us Wedding/Engagement Party Rehearsal Dinner/Post-Wedding Brunch Anniversary/Birthday

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a Tel: (908) 233-0052 THE NATIONAL HERALD, NOVEMBER 18, 2017 Greek Food & Wine 11 Cookbooks for Tasty Greek Cuisine, Healthy Living, and Giving Back By Eleni Sakellis

Most Greek cooking at home was traditionally done without a recipe. If you have ever tried to recreate a recipe Yiayia made regularly and she once gave you some vague instructions for it, you may discover that it never comes out quite the same as hers. A handful of this and a potiri of that and somehow Yiayia’s recipe always was perfect. Thankfully, many great chefs have written wonderful cookbooks to help recreate and also update traditional Greek foods we all love.

The cookbooks mentioned here will also help Vogue, and on the Today Show. Her “Cooking It features a simple to follow 6-day, 2-phase detox a passion for food, and olive oil, in particular. Af - home cooks, family and friends enjoy the health with Agapi” classes have been held at prestigious cleanse and over 50 delicious “Paleo-meets- ter years as a teacher, children’s bookstore owner, benefits of the Greek diet. venues including The Natural Gourmet Institute, Mediterranean” recipes. culinary expert, and blogger, she published her A Taste of Greece: Recipes, Cuisine & Culture Brooklyn Kitchen, Sur La Table, and Williams Tasia Malakasis, Greek and Alabaman, has first book Cooking Techniques and Recipes with by HRH Princess Tatiana and Diana Farr Louis is Sonoma. Benardis is also a food and health blog - written two wonderful cookbooks. Her first book, Olive Oil, co-authored and with photographs by a book that gives back in more ways than one. ger for The Huffington Post, Thrive Global, and Tasia’s Table offers a wonderful collection of Laura Bashar. Among the techniques detailed in Not only does it include wonderful Greek recipes Mind Body Green. My Greek Family Table is her recipes and stories from the award-winning the book are some you might not associate with and lush photographs, but the proceeds from the fourth book. cheesemaker at Belle Chèvre. The book demon - olive oil, such as poaching and braising, along book go to the nonprofit organization Boroume Wild Mediterranean: The Age-Old, Science- strates the Southern and Greek cultural influences with more well-known methods for using olive (we can in Greek). The Athens-based Boroume is New Plan for a Healthy Gut, with Food You Can that shaped the way Malakasis cooks and sets her oil like marinating, infusing, and baking. Targeted dedicated to reducing food waste and fighting Trust by Stella Metsovas is a new book that offers table for her friends and family on a daily basis. towards home cooks, the book is an excellent malnutrition at the same time, by creating net - recipes and a plan for healthy eating that draws Among the Greek recipes in the book, guide to everything olive oil with information works of food donors and receivers throughout on age-old wisdom, supported by scientific re - kolokithokeftedes- Greek zucchini , mous - about purchasing and storage as well as delicious Greece. Over 30 international personalities share search, to help the average person reap the ben - saka, and Greek meatballs. In Malakasis’ second recipes to try. Among those recipes is a mix of their favorite Greek recipes and their memories efits of the Mediterranean diet. An unbalanced cookbook, Southern Living Southern Made Fresh: updated traditional favorites and new recipes, in - and love of Greece in this charming cookbook. gut with all its digestive issues often leads to Vibrant Dishes Rooted in Homegrown Flavor, for cluding Greek Style Vegetables with Tomatoes, My Greek Family Table by Maria Benardis, a chronic discomfort and even illness. Metsovas’ dessert, readers will detect a Greek influence in with Citrus and Avocado Salad, Stuffed Gourmand award-winning chef and author, who book is a practical guide to restoring the microbial the phyllo apple hand pies. Grape Leaves with Brown Rice, Kale and Fresh has been featured in the New York Times and balance in the gut and rebooting overall health. Like many Greek-Americans, Mary Platis has Herbs, and Olive Oil and Vanilla Ice Cream.

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