Orange Panna Cotta with Orange Compote

by Mary Papoulias-Platis

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Traveling up to Melissa’s Produce almost monthly to meet and have lunch with cookbook authors, is one of the most enjoyable times in my culinary career. I don’t think Robert who runs this program understands the impact it makes on us, as we continue on our path into the culinary world. We have learned so much information from the presenters such as cooking tricks, tips and proper techniques which has furthered our cooking skills as well. Many authors shared with us their struggles and success over the years in their business. And we have heard it all, from living a beautiful relaxing life in France to a enormously non-stop busy schedule of two authors in an apartment in NYC.

It is truly is a blessing to have Melissa’s Produce as a support in the industry. Their contribution to the culinary world is always leading the way with excellence and integrity.

 

Let’s meet Jamie Schler , cookbook author of her new book Orange Appeal.

These are a few of the dishes from her cookbook that we had during the luncheon at Melissa’s .

Morrocan Spiced Orange Slices in Orange Blossom Water

Savory Orange, Onion, and Olive Focaccia

Sweet and Sour Marmalade Oven Baked Chicken

Quinoa Salad with Orange, Pecans and Cranberries

During this month at Melissa’s we had the honor of meeting award winning author Jamie Schler. She introduced her new cookbook Orange Appeal. From her presentation we learned all about the varieties of oranges from her birthplace, Florida. She grew up among the orchards near Indian River, where she spent winters picking and devouring tangerines, mangos, avocados, tomatoes,watermelons and  more. What a lucky girl! Her one jingle heard from her youth was:

“A day without orange juice is like a day without sunshine.”

Today I’m sharing a recipe from her cookbook that was so sweet, creamy and new to my taste buds. I loved the fresh topping made from blood oranges, (I used oranges from my tree) with a touch of vanilla. Um…..introducing her Orange Panna Cotta!

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Orange Panna Cotta with Orange Compote

Panna Cotta is an Italian dessert, but add oranges and you have an exceptional dessert to serve at a dinner party or for your family.

Course Dessert
Cuisine American
Servings 6 people

Ingredients

  • 2 1/2 cups heavy or light cream, divided
  • 2 teaspoons unflavored powdered gelatin
  • 1/2 cup granulated sugar
  • 1/2 cup fresh orange juice
  • 1 teaspoon orange zest
  • 2 tablespoons whiskey
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon orange extract or orange blossom water

Orange Compote

  • 2 medium oranges
  • 3 teaspoons granulated brown sugar or honey
  • 1/4 teaspoon vanilla extract

Instructions

  1. Pour one cup pf the cream into a heavy-bottom saucepan and sprinkle the gelatin on top; gently tap the gelatin to push it under the liquid. Allow to sit for 5 minutes.

  2. Place the saucepan on low heat and allow the cream to heat slowly, whisking gently for 4-5 minutes until the gelatin dissolves completely. Do not allow the cream to come to a boil.

  3. Whisk the sugar, remaining cream, orange juice, and zest. Continue to cook over low heat until the sugar is dissolved and the liquid is thoroughly warmed. Stir in the whiskey, vanilla and orange extract. Remove from the heat.

  4. Divide evenly between 6 glasses or pudding bowls and cover with plastic wrap, refrigerate overnight.

Orange Compote

  1. Cut away the orange peel, white pith and outer membrane from the orange. Cut the fruit into small cubes about 2 cups.

  2. Place the fruit, brown sugar, and vanilla in a saute pan and heat to a low simmer for 5 minutes. Remove from the heat, pour into a bowl and allow to cool to room temperature.

  3. When ready to serve, spoon a heaping tablespoon of compote on top of each panna cotta. Top with lightly sweetened whipped cream.

TIPS!

  • When the recipe calls for a supremed orange the technique behind it is very important. First of all, taking the shortcut and just peeling the oranges and chopping them into small pieces won’t do. You have the tough membrane and part of the pith included. What you want to achieve is a smooth small orange bite to blend with the light smooth feel of the panna cotta. Learn to supreme an orange here at Martha Stewart.
  • Also, as you supreme your oranges the juices will be dripping everywhere. So make sure you do this over a bowl to collect all the juices. And squeeze the orange to release more juices before throwing out. You can save the juice for a vinaigrette, smoothie, or a sweetener.
  • With any custard-type dessert, make sure to individually wrap each cup to protect the freshness of the dish. Scents collect in the refrigerator and the can impart their flavor onto your dessert.

My family enjoyed the freshness and simplicity of this dessert. And requested it again for our next dessert.

More Orange Recipes from my Blog!

Blood Orange with Sweet Potatoes

Blood Orange Ice Cream in Phyllo Cups

Seville Orange Curd with Buttermilk Scones

Citrus heaven,

Mary 

 

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Pumpkin Maple Syrup Dip

by Mary Papoulias-Platis

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How often do you make a pumpkin pie and have a small amount of pumpkin puree left over? Here’s a quick dip to make with your leftover pumpkin puree, which can be sweet or savory. Below I have some ideas for two different versions of this dish. Serve with your favorite crackers, bread, carrots, celery or nuts. If you are in a pinch you can also substitute organic pumpkin in a can.

Ideas:

For Sweet: Use cinnamon, nutmeg, powdered sugar, fresh orange juice, or add fresh fruit such as an apple, pear, dates, or banana.

For Savory: Use garbanzo beans, white beans, sweet potato, herbs such as oregano, thyme, parley, cilantro.  Add onions, fresh peppers, or any green such as spinach, green onions, kale.

IDEAS: This could also be served along with a cheese board for a new fresh taste. Serve with cheese that match your choice of sweet or savory.

Try and use a freshly roasted pumpkin, see my instructions below.

How to Roast a Pumpkin Instructions

 

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Pumpkin Maple Syrup Dip

This dip can be made with fresh or canned pumpkin for dipping with fruits or veggies.

Course Appetizer, Snack
Cuisine American
Keyword pumpkin
Author Mary Papoulias-Platis

Ingredients

  • 1 pkg (8 ozs.) cream cheese
  • 3/4 cup pumpkin puree (fresh or canned)
  • 1/3 cup maple syrup - or more to taste
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg

Instructions

  1. In a large mixer beat cream cheese and pumpkin until smooth.

  2. Add the spices and maple syrup and beat thoroughly.

  3. Place in a bowl and refrigerate until ready to use.

  4. Serve with fruit, chips and vegetables.

Try my other pumpkin delights!

Pumpkin Walnut Tahini Cake

Roasted Pumpkin Soup

Coconut Walnut Pumpkin Bread

Simple but delicious!

Mary

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Thanksgiving Pies from California Greek Girl

by Mary Papoulias-Platis

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When I plan for my Thanksgiving dinner every year my dessert list is always filled with our family’s favorite pies.

What is it about pie that we cannot replace with cakes, cheesecake or cookies?

It all started when I married into the Platis’ family, and my mother-in law Helen served homemade pies for all occasions. She actually had frozen pies in her garage freezer year around. Now that’s hard to beat as a newlywed to the family. So, I sat in her kitchen for hours watching and writing down recipes as I attempted to roll out fresh crusts and prepare the many fillings she had in her recipe box. She was known for her pies in town, and I remember neighbors dropping by as early as 6:00 in the morning for one leftover slice.

It’s Thanksgiving week and I was strolling through the market remembering the many times we shopped for special ingredients getting ready to bake again for the holidays. Fresh pumpkins, spices, butter, flours, sugar, evaporated milk, nuts, whipped cream, and it went on and on as we dropped these items into our baskets.

Family Favorite Fresh Pumpkin Pie

Today, I’m preparing fresh pumpkins for our family Fresh Pumpkin Pie. I bought four small pumpkins roasted them, scooped out the filling, pureed the flesh in the food processor and placed it in a sieve to sit overnight in a bowl to drain. And it’s ready in the morning for pies.

For details on how to prepare the fresh pumpkins you can find the details on this post, “Cooking Techniques on How to Roast a Pumpkin”.

As I continued to learn different fillings for our holiday pies, my mother-in-law was carefully reading through her current magazines for new ideas. She always had a large basket on the kitchen floor filled with magazines and food articles from the food section of her local paper. They were her treasured few she saved every month.

We would often go to Marie Calendar’s for pie, and one pie struck a chord with her, and it was the multi-berry pie. She couldn’t stop talking about it so we played together in the kitchen until we found our our version of the pie, which I named Our Razzleberry Pie.

Our Razzleberry Pie

It took us many tries with this pie, only because we needed a better thickener for the large amount of juice left from the berries. Even tough you can use flour, or cornstarch we chose our last choice – tapioca. It seemed to do the job. After baking this pie it needs to sit and cool , and or placed in the refrigerator to set up. What a gem of a pie.

As we continued baking together for the holidays, my mother-in -law insisted on her favorite old-fashion pie to be included. For some reason she would bake this for her girlfriends and the grandkids over and over. Again, I remember going to her friend’s house and tasting it there for the first time. But knowing her as well as I do, she made it her own. So, this pie is made every year in her memory ~ She was the best mother-in -law a girl could have!

Pineapple Sour Cream Pie

This was an interesting pie, in that it was the most often requested dessert we made.  And we threw many parties every year.

Why? I’m not sure other than it was a real comfort food for that generation. It may not be the healthiest pie to make, but many memories are associated with this pie. Is it not what it’s all about? Hat’s off to a mother-in-law and her famous Pineapple Sour Cream Pie.

Best Bosc Pear Pie

Now it’s my turn to share with you my favorite pie for the holiday season. This pie was presented at a local garden party I had attended many year’s ago. It stayed with me for months. I tried to recreate it, and searched for it in my large collection of cookbooks. Nothing. I even called my good friend Wendy several times to try and find the recipe.

After many years, my best friend called and found the recipe from a one of her mother’s dear friend. She attended the garden party and was a terrific baker! And now I can share it with you!

Trust me this pie will always be my personal favorite pie, Best Bosc Pear Pie.

 

What better way to celebrate Thanksgiving every year, than baking up a set of memorable family favorite pies, just for the memories!

See you in the Kitchen,

Mary

 

 

 

 

 

 

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Fanouropita / Saint Phanourios Cake

by Mary Papoulias-Platis

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Have you lost an item, and just can’t find it?

Turn to Saint Phanourios, the finder of lost articles. Traditionally, Fanouropita is cake is baked on August 27th., in which the baker makes a wish for good fortune. When an item is lost, the cake is baked to ask all saints for help in finding it. The items lost can be a missing piece of jewelry to good health and happiness.

My sister-in -law insisted I make this Fanouropita cake for you, to help carry on the tradition of baking.

I do know as I traveled Greece, baking is a very important custom for several Greek holidays. I attended a special service in Tripoli one Sunday, and the women brought beautifully decorated breads to have them blessed by the priest. Oh, I wish I had taken a picture! But, I nearly got kicked out of the church that day for sitting up front.

Here, I’ve made you the traditional recipe.

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Fanouropita - Saint Phanourios Cake

This cake is baked in hoping to find a lost item in the Greek Tradition.

Course Dessert
Cuisine Greek
Keyword cake
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 1 1/4 cups olive oil
  • 2 1/2 cups sugar
  • 1 1/4 cups warm water
  • 1/2 cup orange juice
  • 1 orange grated rind
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 3 teaspoons baking powder
  • 4-5 1/2 cups flour
  • 1/2 cup chopped walnuts
  • 1/4 cup sesame seeds (optional) or dust with powdered sugar when cooled

Chocolate Cake

  • 2 teaspoons good-quality chocolate powder
  • 1 teaspoon instant coffee granules
  • powdered sugar

Instructions

  1. Combine 4 cups of flour with the baking powder and spices and set aside. For the chocolate cake: add the powdered chocolate and instant coffee granules.

  2. Beat together the oil and sugar until blended. Add the water, orange rind, orange juice and walnuts and continue to blend.

  3. Next, blend in the dry ingredients until smooth. If too thin, add more flour until thickened.

  4. Pour batter into a buttered 10x14 inch pan, or two 8 or 9-inch pans, sprinkle with sesame seeds (optional) and bake at 350 degrees for 45-50 minutes. For the chocolate cake, let it cool and dust with powdered sugar.

This cake is made with pantry ingredients, which most cakes are in the Greek home.

But as you know I love updating a recipe to fit in with my California twist, that I often give to my Greek recipes.

The strawberry fields in our area are still producing colorful sweet berries. All I did here is add chocolate and coffee to the original recipe to give it more of a punch! (the measurements are above in the recipe).

During the baking of the cake, say a prayer for Saint Phanourios’ help and for the soul of his mother, a troubled woman.

Share the cake with seven or more people, but do not reveal what you are trying to find.

Sesame seeds are often used to top breads and cakes in the Greek cuisine. Greek cakes are traditionally not too sweet, and are often served for breakfast or as an afternoon treat.

You may also like my Vasilopita Cake, baked for New Year’s Eve.

Mike, have you found your keys yet?

Love to All, Mary

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Spicy Greek Pickled Cherries

by Mary Papoulias-Platis

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Summertime spells fresh cherries in our home. I make cherry pie, cherry crisps, cherry sangrias, so why not Spicy Greek Pickled Cherries! Although, I have never seen a cherry tree (so sad) I would love to have planted one in my backyard. My mother grew up with a cherry grove in her village of Corinthos, Greece which I would hear about during her days of storytelling to us as kids. She served cherry dessert and drink to everyone who came to visit. They were her favorite fruit.

I love to pickle vegetables and fruits when they become seasonal. They come in handy for cheese platters, meze and appetizers or just serve them on a salad, with pork tenderloin, or in your favorite sandwich. I decided to try and pickle cherries, and it worked out beautifully.

Our varietals here in San Diego are the Bing and Rainer. These are the two varietals I see in our markets, at the Vista Farmer’s Market during the cherry season.

I chose to use the Bing cherries for my recipe.

Farmer Market Cherries

 

You can see more pickled recipes from my blog

 spiced pickled apples

spiced pickled green beans

pickled spiced peaches. 

 

Let’s get started…

Cherries cooking

As you boil the cherries skim off the froth that appears on the top of the surface. Discard.

Completed cooking for the cherries.

After 10 minutes or so, the cherries are ready to be removed. Place in a bowl and cool.

Cherries finished and cooled.

They should be plump and full, do not overcook.

Cherries ready to be served.

Once you remove the cherries, cook the syrup down a bit and place in a container to cool. Add back into the cherries, or keep on the side for a salad dressing, marinade or drink.

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Spicy Greek Pickled Cherries

In the summertime who can pass up pickled cherries over their green salad, on a cheese board or over any protein as a kick to their dish! Use any spices you like to change up the flavor - a jalepeno, ginger, or red onion. 

Course Side Dish
Cuisine California Greek

Ingredients

  • 1 cup sugar
  • 3/4 cup white wine vinegar
  • 1 cinnamon stick
  • 1 whole vanilla bean
  • 1 star anise
  • 1/2 tsp. salt
  • 1 lb. fresh cherries, pitted (about 4 cups) I used Bing Cherries.

Instructions

  1. Combine the cherries, sugar, vinegar, cinnamon stick, vanilla bean, star anise and salt in a saucepan. Simmer for 10 minutes, or until plump.

  2. Try and skim any white froth from the top and discard.

  3. When the cherries are plump remove from the syrup, into a clean bowl.

  4. Continue to cook down the syrup slightly until thickened.

  5. Pour the mixture over the cherries, allow to cool, then cover and refrigerate.

Recipe Notes

Add these cherries to your salads, on any protein such as lamb, pork or fish.  Place in a small cup and add them onto a cheese tray.

 

These are beautiful pickled cherries.

These are one of my favorite pickled recipes, so don’t pass them up!

Summer Goodness,

Mary

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Warm Broccoli Soup

by Mary Papoulias-Platis

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It’s always soup season in my home, and this broccoli soup is my penicillin against all colds and flu bugs during the fall and winter seasons. I chose to make this and added it to my favorite’s list, because of all the health benefits it delivers. Broccoli, luckily is a favorite among adults and kids. Eaten raw or cooked it, it’s full of nutrients so add it to your weekly shopping list to strengthen your body’s immunity on these cold winter days.

This is a photo of broccoli from my winter garden last year. And by the way, did you know you can eat the leaves? Just saute them in a frying pan with a little EVOO, salt and pepper and sprinkle fresh lemon on top.

As you know by now, Broccoli is a Cruciferous vegetable that contains ITC – an array of compounds with proven immune-boosting effects. Who wouldn’t want these cold winter months? But along with that, here are a few more benefits of eating broccoli.

  • Broccoli has 337 micrograms of Folate in 2 cups of veggies. Great for your nerve tissues and fighting off cancer.
  • Zinc is also present with 1.6 mg. in 2 cups of cooked broccoli.
  • Calcium is included with 14 m. in 1/2 cup of cooked broccoli.
  • Broccoli is listed as a Superfood, for the most dense-nutrient food in the top 25 list at 340.
  • The most health benefits comes from eating broccoli raw.

Take a look at Super Immunity by Dr. Joel Fuhrman, MD for more information. (My facts were taken from this book.) I also have his book, Eat to Live, with many recipes and information on a nutrient-rich program.

Creamed soups do well with root vegetable as the base. And the same goes with heavier more dense vegetables such as potatoes, pumpkin and broccoli. When using cream or yogurt, I prefer using organic products. For the garnish, you can use small steamed florets, a dollop of yogurt or feta. And here are two good substitutes for cream in your soup.

  • Add a small peeled potato to your soup ingredients and cook along with the rest of the vegetables, and blend to thicken your soup.
  • Add a small slice of bread, to the soup and cook along with the vegetables.
  • Or use a hand blender in the soup pot and blend half of the mixture to make it creamy.
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Warm Broccoli Soup

Such an easy and simple soup to make during the week. Add a dollop of yogurt or crumbled feta and you have a tasty and satisfying meal.

Course Soup
Keyword broccoli
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 2 pounds fresh broccoli
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups chopped onions
  • 1/2 cup chopped celery
  • 1 1/4 cups chopped leeks
  • 1/4 cup all-purpose flour
  • 6 cups vegetable or chicken broth
  • 1/2 cup heavy cream ( substitutions above) - optional
  • fresh lemon juice
  • salt and pepper as needed

Instructions

  1. Wash and coarsely chop the broccoli florets. Set aside in a bowl. Trim the stems and coarsely chop, and add to the bowl. 

  2. In a heavy soup pot add the oil over medium heat. Add the onions, celery, leeks and chopped broccoli.

  3. Saute the vegetables until softened about 5 minutes. Add the flour and stir well to combine. Cook for 5 more minutes. 

  4. Slowly, add the broth to the pot, stirring so lumps do not form. Bring the soup to a simmer, and cook for 45 minutes, stirring frequently.

  5. Remove the pot from the heat, and let sit for 5-6 minutes. Puree in a blender  in small batches and place in a large bowl. You may need to add more liquid to blend the vegetables. Once all the soup is blended return the broccoli mixture to the pot. If using a hand blender blend directly in the pot. 

  6. Once blended, reheat the soup and add the heated cream. Season with lemon juice, salt and pepper. Serve immediately.

Recipe Notes

You can freeze the soup up to one month after blending. Refrigerate up to two days.

Note: To begin your soup recipes and experience success in the kitchen, it’s helpful to have a good soup pot. I use a Le Creuset soup pot, which cooks by heating up the sides as well as the bottom for more efficient cooking.

Stay Warm!

Mary

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Fresh Meyer EVOO Upside Down Cake

by Mary Papoulias-Platis

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I have tried many cakes during my many years of baking, but when I come across a recipe I love, I stop looking. My Meyer lemon trees are heavily loaded with more lemons than I could possibly use. This cake covers my cravings for not only a great dessert but includes all the flavors from the zest to the juice from my Meyers.

My dear friend Chef Candy Wallace introduced me to this recipe when we were serving a luncheon for the MS program at U.C.S.D. We had to serve a big crowd that day, and by the time we were through the cake was gone, and I didn’t even have a bite. Later that year, I asked Candy to teach an olive oil class and to please bake that cake for the students. And she did! It was a cake that I immediately added to my recipe files. And since my Meyer lemons are in season, I made it into an upside-cake adding a slightly more lemony taste.

Tip: I do have three lemon trees in my backyard, two Myers and one Eureka.  I do try and use them up, but many times I squeeze the lemons and freeze the juice for later. Add it to your sauces, dressings, pasta, or squeeze as a topping for your final step on your dish.

Meyers vs. Eureka?

  • The Meyer lemon is a hybrid citrus fruit native to China. It is a cross between a citron and a mandarin. It has a thin skin, with a sweeter juice taste.
  • The Eureka lemon is a dwarf lemon with very big yields of ultra-acidic, golden-yellow fruit packed with flavorful juice. The tree produces twice a year with a thick-skin, producing a large juicy lemon.

Tip: Thyme is a savory herb that is often used to flavor meat, seafood, and vegetable dishes. It is a member of the mint family and has been used for centuries dating back to the ancient Greeks and Egyptians. Sometimes I like a savory touch to my desserts. You can substitute rosemary in this cake recipe.

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Fresh Meyer EVOO Upside Down Cake

This cake is more of a dense European style with freshly sliced Meyer Lemons for the top. I used fresh thyme for a more savory touch, or you can use fresh rosemary. Serve with a dollop of whipped cream or ice cream. 

Course Dessert
Cuisine California Greek
Author Mary Papoulias-Platis

Ingredients

  • 1 cup semolina
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • pinch of sea salt
  • 1 cup brown sugar
  • 3/4 cup extra virgin olive oil
  • zest and juice of two lemons
  • 3 eggs
  • 2 tablespoons fresh thyme or rosemary, minced
  • 1-2 lemons thinly sliced (1/8 in wide)

Instructions

  1. Preheat the oven to 350 degrees and butter a 9-inch baking pan. Set aside.

  2. Combine the almond four, semolina, baking powder and sea salt in a medium bowl. Stir thoroughly to remove any lumps. Set aside.

  3. In another bowl combine the brown sugar, olive oil, juice and zest, eggs and thyme. Beat with a hand mixer or stand mixer until the mixer is lighter in color and well incorporated. 

  4. Fold the wet ingredients into the semolina mixture until well incorporated.

  5. Arrange the lemon slices in the buttered pan, not overlapping the slices. Add the batter on top of the lemon slices.  Smooth the top of the cake.

  6. Bake at 350 degrees for 30-35 minutes or until skewer inserted comes out clean.

  7. Leave the cake in the pan to cool for 5 minutes. Remove and cool the cake on a wire rack. When cooled you may add a dusting of powdered sugar, or serve with a dollop of whipping cream or vanilla ice cream.

If you  would like more olive oil recipes, they can be found on my blog if you just search for “Olive Oil”. Here are a few of my favorite ones:

Zucchini Olive Oil Muffins with Berries

Poached Olive Oil Mushroom Tart

Olive Oil Mashed Potatoes

I also have my award winning Olive Oil Cookbook available for purchase, with cooking techniques, family recipes, preserving, desserts, and drinks!

ORDER HERE FOR COOKBOOK

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Cornish Game Hens with Sour Cherry Preserves

by Mary Papoulias-Platis

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I was always afraid to make Cornish game hens at home. They looked intimidating for some reason. We never ate them in our family, so I always had them out. I love the presentation they made, they were so juicy and came with your own serving, so it makes a beautiful presentation. The other day I saw that a good friend of mine, Chef Debbie (Deb’s Kitchen) posted a picture of them on her Instagram site. I was so excited to call her and ask for a few tips on how to prepare them. She said to just add a marmalade or fruit preserve and bake. I ran out to my local store and found two in one package, perfect for my husband and me.

Tips:

  • Check your freezer department if fresh is not an option.
  • Bring to room temperature before baking.
  • Select any preserve you like. I happen to have sour cherry in my pantry. (You can use fig, apricot, peach, or your favorite)
  • After washing and cleaning the birds, pat dry with a paper towel.
  • Use a instant meat thermometer, ready at 16-154 degrees. Cover and let rest for 15 minutes.

After cleaning the birds, place in a baking dish and spoon on the preserves.

You can use many other flavors such as try fig, peach, apricot or any other fruit preserve. This jar came from my local grocery store, or can be purchased online from Foodmatch, Divina Specialties. 

 

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Cornish Game Hens with Sour Cherry Preserves

This happens to be such an easy recipe it doesn't need a recipe. Select any preserve you love, and eat a beautiful dish in no time! 

Course Main Course
Cuisine California Greek
Keyword Cornish Game Hens
Servings 2
Author Mary Papoulias-Platis

Ingredients

  • 1 ~ 2.8 lbs.package Cornish game hens
  • 1 8-9 oz. jar of sour cherry preserves
  • 2 lemons, quartered
  • 2 sprigs fresh thyme or rosemary ( I used thyme)
  • salt and pepper

Instructions

  1. Wash and clean Cornish game hens. Pat both dry with a paper towel. Place in a baking dish.

  2. Cut one lemon in fourths and stuff 1/4 wedge inside each of the birds. Add your fresh sprigs of thyme inside the birds. Squeeze the remaining lemon wedges over birds. 

  3. Sprinkle birds with salt and pepper. Spoon the preserve over both birds. You may want to keep some aside , for a topping.

  4. Place in a preheated 350 degree oven, for 40-50- minutes until the juice runs clear, or it reaches 160-165 degree internal temperature. Check the oven towards the end of the baking time, and cover the dish if necessary.

  5. Remove from the oven and let it rest for 10-15 minutes. Serve with your choice of vegetables or grain.

Remove from the oven , and let rest for 10-15 minutes.

It makes a beautiful presentation. I served my Cornish game hens with Basmati Rice and Cauliflower.

It can’t get easier than that! I can’t wait to try other preserves and maybe even strawberry in the summertime!

Bon-Appetit!

Mary 

 

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Greek Christmas Desserts

by Mary Papoulias-Platis

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Every year I try to bring new desserts to my Holiday table and I get voted down by my family. They expect to have these cookies and desserts, which to them means home for the holidays. Therefore, I go back to my original list of Greek desserts and bake from there.  I do make an occasional cheesecake, a few pies to add to the dessert table, but the request for baklava and Greek cookies can’t be ignored. So, I have gathered a few of my recipes to share with you. Many of my recipes come from my catering days and make a large amount. Just cut the recipe in half if needed.

Recipe: Koulambiethes 

Greek powdered cookies take on a snowball look, and a special clove inserted in the center before baking, gives off a warm holiday scent.

Here are a few tips for baking:

  • I use cake flour in my traditional cookie recipes. It has only 8% protein, and less gluten. You can find it online and in your local supermarket under several names.
  • You can substitute organic unbleached all – purpose flour, which make the cookie more crispy. It may need less or more flour if needed.
  • I like to use organic unsalted butter, you want to control the salt level in your cooking.
  • I do use extra virgin olive oil, in all my baking.
  • Place your cookie pan in the top third of your oven to get an all around baked cookie. Always rotate your cookie pans.
  • Store your cookies in a glass or tin, not in a plastic container.
  • Cookies are for sharing so make a big batch and pass out to your friends and neighbors! Happy Holidays!

Melomakarona

This is the most requested cookie during the Holiday season in the Greek home! Make these ahead and store undipped, and take them out as you need them –  dip and serve!

Recipe: Chocolate Baklava

Everyone’s favorite rich chocolate dessert to give as gifts and serve during the season. Make ahead and freeze before baking, bring it out the day before your dinner or party and serve.

Tips: Defrost your phyllo in the refrigerate days before planning on making this dessert. I always keep 2-3 boxes in my refrigerator at all times.

Recipe : Galatoboureko

One of my personal favorites and one of my most popular catering dessert!  You may wish to break this recipe in half and use two pans. Make sure you buy more phyllo for the second pan. This feeds a large crowd, perfect for a holiday table!

Have a safe holiday and Merry Christmas!

Mary

 

 

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