Category: Kitoula

Christos Anesti 2012

It was a beautiful day celebrating Easter with family and friends. A lot of preparation goes into our annual Easter feast. I baked bread.Tassajara Yeasted Wheat BreadI dyed red eggs. (And inadvertently, my hands as well.)Traditional red Easter eggsI made my family’s favorite potato salad. The menu also included roasted potatoes and carrots, Greek salad, orzo salad and spinach pie. potato saladAnd of course, a leg of lamb. (You can see last year’s Easter lamb & festivities video here.)preparing the leg of lambThe table was set early. (A little guy needed some blueberries fast.) We started the meal breaking Tsoureki, the traditional Easter bread. We read St. John Chrysostom’s Paschal Homily (c. 347–407).Table is set The egg cracking contest was underway…
Egg cracking

…and it’s Benjamin for the win!Benjamin FTWThe feast is abundant, eat your fill! All of you enjoy the wealthy banquet of the faith and mercy of God.

Greek Easter 2012

Christ is risen, and the angels rejoice! Christ is risen, and life reigns! Christ is risen, and not one dead remains in a tomb!
Christos Anesti!

Haggis

Haggis!We had some delicious haggis at Robert Burns Night at the Kilgour Scottish Centre. My photo got a bit of attention. I have had two requests for permission to reprint it. One was from the Haggis group on Flickr and the other was from the Kilgour Scottish Centre’s monthly newsletter.

I have tasted haggis several times. The first time was on a visit to Scotland. The haggis served at the Robert Burns Night at the Kilgour Scottish Centre was very good.

Recipe of the week: Salami Sailboats

This is a hilarious name for a simple and last minute SuperBowl snack. How it ended up in my mother’s Hellenic Cuisine cookbook I don’t know! It’s so easy and you might already have all the ingredients at hand. Get the kids to help.

6 whole dill pickles
6 thick slices of hard salami
2 tbsp. of cream cheese

Cut pickles into halves lengthwise and make a slit in each on the cut side. Cut salami into shapes of sails and insert into the slit.

Now comes for the most difficult and labor intensive part. Flute the edges of sail with cream cheese pressed through a pastry tube. Makes 6 hors d’oeuvres.

The cookbook says “Sparkling as the conversation around them.” I find this very amusing. Maybe the recipe contributor was sipping a little sparkling when she wrote that.

Good luck making your Salami Sailboats! I think a few would look cute as a garnish. If you do make them, I want photos!

This recipe is from Hellenic Cuisine by Sts. Constantine and Helen Ladies Society, Detroit MI 1956