Orexata

Vasilopita (New Year’s Cake)

orexata — Tue, 01 Jan 2013 02:55:01 +0000

Vasilopita is the famous Greek New Year’s Cake that is made in honor of a beautiful act of charity by St. Basil to the poor and needy of his flock. In order to insure that the needy would have money for life’s necessities, and knowing that the needy were also proud people , St. Basil had the ladies of his church bake sweet bread with coins baked into them. In this way he could give them money without demeaning them. Thanks to this beautiful gesture, it is traditional to bake a coin into the Vasilopita . The one who receives the coin is considered to be especially blessed throughout the year. This particular recipe comes from my mother Eleni.

From all of us at Orexata, Happy New Year - Καλή Πρωτοχρονια!

Kolokithopita (Pumpkin Pita)

filia — Fri, 21 Dec 2012 06:05:04 +0000

This traditional greek dessert is a fall/winter favorite. With the holidays approaching and pumpkins abundant what better time to whip up a nice batch of kolokithopita for your holiday guests and family! The fact that pumpkins last a long time made Kolokithopita a convenient and delicious after dinner treat amongst the old and new school Greeks. An eclectic holiday favorite is yours to enjoy!

Gιouvetsi Moshari

filia — Mon, 03 Dec 2012 06:35:55 +0000

Winter is approaching very soon and I could not think of a better hearty meal to cook than Gιouvetsi Moshari. Tender, meat cooked in a tomato sauce over orzo, mmmm yummy! This is something my mother used to make for us when it was chilly outside. I remember playing outside and smelling the spices from inside our home. When my mother was growing up, this meal was only made on special occasions because meat was not very easy to come by. This delicious recipe is also great when accompanied by a nice glass of red wine! Enjoy!

Spanakopita (Spinach Pie)

orexata — Wed, 24 Oct 2012 03:50:18 +0000

This weeks recipe has to be one of my all time favorite recipes my father in law has given me! I cannot recall any holiday or special event without it being on the table. This delicious variation of Spanakopita comes from the hands of my father in law, which is everyone’s favorite! Every region in Greece has different but similar Spanakopita recipes. This particular recipe comes from the region of Zarakas, and I promise you it is one whose taste will linger on for a long time! The recipe may look a little intimidating, but the end result is well worth the try! Mmmmm, Kali Orexi!

Orange Spoon Sweet

filia — Mon, 15 Oct 2012 17:05:42 +0000

Its impossible to visit a Greek home without eating something. One of the first things you will hear from your host is “na se keraso?”, meaning “may I treat you”. They don’t listen for the answer, as it is irrelevant. But if you manage to sly away from a full meal the host (slightly offended) will at least serve a spooned sweet.

Spoon sweets can be served on their own or as a topping to fresh fruit, cakes, or drizzled over ice cream or yogurt. All types of fruit and vegetables are used, but the most common are quince, grapes, sour cherry, mandarine and orange. I found this particular recipe in Despina Tsolakidou’s new book ”Spoon Sweets and Homemade Liqueurs: Flavors from Greece “. It was really easy to make and it compliments my Fage Greek strained yogurt very well.

Moustalevria (Grape must pudding)

filia — Mon, 08 Oct 2012 17:52:20 +0000

Ok your probably wondering “what the heck is grape must (mousto)?”. Mousto is the juice from grapes right after they are pressed and before it is fermented for wine. Many different things are made with grape mousto including pies, or traditional grape bread and the very popular Moustokoulora which are grape must cookies (Yum). Moustalevria is really popular this season because it is when the grapes are harvested and the must is fresh. In Xanthi (northern Greece) and in Cyprus a very interesting sweet sausage-like candy is made with moustalevria called Soutzouk. Its made by stringing walnuts and dipping them in the moustalevria while it is still warm until the walnuts are totally coated. I sometimes serve the moustalevria warm topped with walnuts but i prefer serving after it has been refrigerated over night. I hope you enjoy.

Corfiot Sofritto (Veal in White Wine Sauce)

filia — Sat, 29 Sep 2012 20:16:19 +0000

Sofritto is a very popular dish in many Mediterranean countries such as France, Spain and Italy. In Greece, Sofritto is generally only found on the island of Corfu, where it was one of the most popular dishes. Corfiot Sofritto unlike sofritto from other countries is made with white wine, garlic, and herbs, and it is used for a slow-cooked veal steak which is usually served with rice. I recently made this dish for a family get together and it was simply delicious! I could not wait to share this with all of you!

Gemista (Stuffed Tomatoes and Bell Peppers)

filia — Sat, 22 Sep 2012 14:40:07 +0000

As summer comes to an end, I decided to make gemista for dinner using the last of my tomatoes from my garden. This has got to be one of my favorite meals. It is a very popular dish in the summer months when tomatoes are abundant and at their peak. There are different variations of gemista, some recipes use ground meat other do not. You can also use the same filling for peppers, zucchini, or any other vegetables that may be available. Preparing this dish does take a while, however the end result is worth it.

Vlita Vrasta (Boiled Green Amaranth)

filia — Sat, 15 Sep 2012 22:05:16 +0000

We are back from vacationing in Greece, and one of the things we already miss are the fresh greens which are served at just about any restaurant. Lucky for us my husband planted some Green Amaranth or Vlita (VLI-tah) as they are called in Greece back in late June, so we now have enough to feed our entire block. Vlita are easily prepared by boiling them and can be added to a salad or can be served as a side dish by simply dressing it with generous amounts of olive oil and lemon. We often use vlita as a spinach substitute in spanakopita. You will really enjoy the clean, and sweet taste.

Papoutsakia Melitzanes (Stuffed Eggplant)

filia — Sun, 08 Jul 2012 00:47:26 +0000

As my trip to Greece is approaching, I am remembering my aunt’s famous papoutsakia recipe that she would make and serve to us after a hot day at the beach! The aroma still lingers in my memory. Papoutsakia in English means ” little shoes” and they take their name from their shape. This dish is well served with a Greek salad and feta cheese with a splash of olive oil and a dash of oregano on top. Kali Orexi!