Nothing says home for the holidays like homemade ‘egg nog’. There is something very ‘American’ about this favorite beverage. President Washington had his own recipe and — to me — it makes it all the more intriguing and special. George Washington combined rye whiskey, Jamaican rum, brandy (I use Armagnac) and sherry; however, he was vague about anything beyond the additions of milk and cream… so I had to improvise a bit.
Now, as for flavorings, I added about a teaspoon and a half of the following mixture to the egg yolks during preparation: nutmeg (4 parts), cloves (1 part), ginger (2 parts), allspice (1 part), mace ( 1 part) and cinnamon ( 1 part).
Here we are in the middle of baking season and midst all the holidays and the question arises, “what should we be baking now?” Personally, I think the answer is,”whatever you want!” However, most home chefs don’t want to spoil their major plans by preparing things that will only reappear at the major family and social gatherings… so I suggest making desserts you enjoy that normally don’t make their appearance during this time of year.
Doing something sweet and unexpected will always raise a smile… especially a Key Lime Pie made with cream and a Meringue that really holds together! As a reminder… here is how I like it!
I am sure you know many people who don’t like what some refer to as ‘smelly cheese’. The issue is to never use said cheese in it’s undiluted form… most recipes blend strongly flavored cheeses with milder varieties to find something acceptable to most people. ( As previously discussed in another post, such is the case with blending Feta cheese with Ricotta — a whey cheese — in Greek cheese turnovers.) As a ‘super taster’, I enjoy a flavorful cuisine; however, I prefer not to be hit over the head with a wheel of Limburger! Compare your recipes… you’ll like it better if it isn’t too strong to start.
Roquefort and Blue cheese dressings that are creamy with the right amount of tang are preferred. Although some may disagree, I use a blender to smooth out the Roquefort dressing and minimized the experience of finding a large chunk in ones salad! By the way, did you know that Roquefort is made from Sheep’s milk?
Here’s how I like it:
(3 servings)
3.5 oz. of Roquefort Cheese
1/3 cup of sour cream
1/3 cup of heavy cream
salt, pepper and garlic powder to taste ( about 3/4 tablespoon total)
1/2 teaspoon wine vinegar ( I have a favorite Italian I use)
1/2 teaspoon lemon juice
1/2 teaspoon mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcester sauce
Blend with a hand mixer until desired consistency ( very small pieces of cheese are visible). I usually chill the dressing a few hours before serving.
Well, our ‘Greek Night’ is coming along and preparations are falling together.
Mizithra Cheeseis tough to find, but not impossible and essential for our Sifnos Honey Cheesecake style pie. I am pleased with the wine purchases as described byBoutari:
Boutari Naoussa
“The first Greek red bottled VQPRD wine to enter the Greek market, constituting a landmark for red wines in Greece. For 6 generations, it has been enjoyed by consumers, introducing young people to the experience of red wine and rewarding its loyal friends with its consistent, timeless quality.Typical, classic wine of Naoussa. Deep red colour with an intense personality. It produces a rich bouquet of ripe red fruit, blackberry and plum, together with sun-dried tomato and the aromas derived from ageing, cinnamon and wood. A rich body, good balance and structure, soft tannins in its finish.”
Boutari Moschofilero
“In an effort to literally save the Moschofilero variety from extinction and in recognition of the enormous potential of this strongly aromatic variety, Boutari created one of the most famous brand names on the market in history. The Moschofilero Boutari is now synonymous to the Moschofilero variety and has gained international recognition, as one of the most versatile wines that amazes the international cuisines.Yellow-white colour with tints of green-yellow, a strong varietal aroma of flowers and citrus fruit on the nose and palate, with white rose and orange blossom prevailing. A fresh wine, full and balanced, with a long aftertaste.”
Achaia Clauss Mavrodaphne
“This thick, purple mavrodaphne reserve has gone the way of a tawny Port, age simultaneously lightening and deepening its flavors. Now the fruit is more baked apple and apricot, while the freshness has turned to truffle, spice and deep caramel. Most remarkedly, the sweetness has mellowed considerably, giving plenty of ripe flavors while finishing light and clean.” –Wines & Spirits
What’s wrong with this picture? Kristin is having a ball, while I sit and try to detect the mysteries of a traditional Sifnos Honey pie with Myzithra cheese? Actually, we are each doing what we love, besides she loves to cook and she and Karen will be with us soon for Christmas!
I do enjoy FACEBOOK if for no other reason that it provides a wonderful glimpse into the lives of family. Kristin posted some of these pictures today on Facebook and I could hear her mother screech!
Greece -- home of wonderfully healthy and delicious food!
Back to the Greek Honey Pie called Melopitta, the traditional Easter treat of the island of Sifnos! Searching for authentic ingredients for “Melopitta” is challenging. Most of the knock-off recipes substitute the Greek cheese Myzithra(μυζήθρα, pronounced mee-ZEETH-rah) with Ricotta, Mascarpone or even Cottage cheese… but it is far closer to cream cheese in practical use. There are also many ‘cheesecake’ variations utilizing Myzithra with brandy, fruit and nuts.
Enough, it is lunch time with some wine andTiropetes!
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