After four days of explaining Greek pastries to the hundreds of lovely guests who eagerly supported our annual festival, it was a good time to repost one of the recipes. Galaktoboureko was one of the most asked-for desserts and the hardest to pronounce, though it didn’t stop anyone from trying!
So what is this strange-sounding pastry? It’s an egg-based custard sandwiched between layers of buttered phyllo. But what sets this apart are two ingredients. Semolina, giving the custard a slightly firmer texture without losing the delicateness you’d expect from a pastry cream. And warm, simple syrup, poured over the slightly cooled galaktoboureko.
Custard
8 cups milk
1 ½ cups sugar
1 ½ cups fine semolina
6 eggs, beaten
3 tablespoons unsalted butter
1 tablespoon vanilla
Pastry
1 pound phyllo
1 cup unsalted butter, melted
Syrup
1 ½ cups water
1 ½ cups sugar
2 tablespoons fresh orange juice
2 strips orange peel
2 cinnamon sticks
Method
Place milk, sugar, vanilla, and semolina into a large pot. Stir until mixed through. Add the beaten eggs and stir. Place over medium heat and simmer, constantly stirring. It will take a while for the custard to thicken. Continue to stir until the custard thickens. Remove from the heat and add the butter. Stir until the butter has melted and mixed through. Place the custard in a bowl and cover with saran wrap. Place in the refrigerator to cool while preparing the phyllo. Butter a 9×13 inch pan. Using half of the package of phyllo, butter each sheet with a pastry brush and place it in the pan. Keep layering until you’ve used half of the phyllo. Add all the custard over the phyllo with a large spoon or ladle. Layer and butter the remaining phyllo—one sheet at a time over the custard. Brush the top with butter. Tuck in the edges of any overlapping phyllo. Score with a sharp knife into squares and bake at 350 F for 1 hour.
In the meantime, combine the water, sugar, orange juice, orange peel, and cinnamon sticks in a large pot and simmer for 20 minutes. Set aside to cool. When the galaktoboureko comes out of the oven, let it cool, then ladle the syrup over it.
Let the pastry cool a little before attempting to remove the squares neatly. This pastry tastes best when it’s still warm.
I haven’t made this salad in a while, and I forgot that it was one that my family loved. So I decided I would make it this weekend. It’s the perfect, refreshing side dish on a hot, summer day. And … Continue reading →
Food has been on my mind, with Greek Easter approaching one week after Western Easter. Mainly because I’ve been preparing pastitsio, spanakopita, and tiropita. And then there are the baked goods like koulourakia and the traditional Easter bread, tsoureki.My strongest … Continue reading →
If you’ve read my books, then you know I insert recipes between some of the chapters. But this is the first cocktail I’ve added. I love anything cherry-flavored. Visinatha is like a cherry preserve. It can also be purchased as … Continue reading →
I can hardly believe that I’m about to release my sixth novel. As many of you know, in each of my books I slip a few recipes in between some of the chapters. Each one correlates to the storyline or … Continue reading →
Here’s a recipe born from laziness and my hate for the cold weather. Laziness, because I didn’t want to go to the supermarket or leave the house. And I didn’t want to leave the house because it was 9°F. I … Continue reading →
I’m not one to cordially welcome the chilly days of autumn, but once I’ve resigned myself that the warmth of summer is truly over, I’ll secretly admit, with a bit coaxing, there is something comforting about cozy blankets and blazing fireplace.
Fall is also the time of year when I pivot from salads and grilled foods to roasts and soups. Recently, I tried Carrot ginger soup in a favorite Long Island restaurant. I’ve always shied away from trying it before simply because I’m not a huge fan of ginger. I was afraid the ginger would overpower the carrot, but I was pleasantly pleased to find a perfect balance between the two taste profiles.
After playing around in my kitchen, as I so often do, here is my own version.
*Vegetarians can substitute vegetable broth.
Puréed Carrot Ginger Soup
Ingredients
8 tablespoons unsalted butter
1 large onion, chopped
1 shallot, chopped
2 tablespoons freshly grated ginger
3 cloves garlic, minced
8 cups chicken stock
1 cup white wine
2 pounds of fresh carrots, peeled and trimmed
Juice from one lemon
1 tablespoon honey
2 teaspoons turmeric
Salt & pepper to taste
Method
Melt the butter in a large pot over medium heat. Add onion, shallots, ginger, and garlic. Sauté for 10 – 15 minutes. Add stock, wine, and carrots. When the liquid comes to a boil, reduce the heat to a simmer for about 45 minutes or until the carrots are tender. Remove from the heat and purée with an immersion blender. Stir in lemon juice and honey. Season with turmeric, and salt & pepper.
On March 24th, 2021, my latest novel, Love by Design: Book Two in The Meraki Series, was released. As many of you know, I add recipes between some of the chapters to add a sense of taste and fully immerse the reader into the characters’ world. In the story, this meal was served at what should have been a pleasant evening. Scroll past the recipe for an excerpt of Love by Design.
Filet Mignon in Champagne Sauce
4 1-inch thick filet mignon steaks
8 large stuffing mushrooms, whole. Stems off
3 shallots, sliced
5 tablespoons butter
½ cup champagne
1 cup heavy cream
Salt & pepper to taste
Method
Sprinkle meat with salt & pepper. Melt four tablespoons of butter in a large skillet and pan-fry the steaks on both sides until cooked to your preference. Flip the meat to the other side. Add the shallots and mushrooms. When the steaks are done, remove from heat and set aside on a platter. Cover to keep warm. Place the cooked mushrooms on the platter with the steaks.
Add the champagne to the pan and bring to a boil. Add the heavy cream. Lower the heat and simmer for two minutes. Remove from heat and stir the last tablespoon of butter into the sauce. Add the steaks and mushrooms back into the pan. To serve, pour the sauce over steaks and garnish with two mushrooms.
Dinner was unusual, if not a little uncomfortable for Mia. The formality was a bit unsettling. Pavlos and Nicholas discussed business as though they were at a board meeting while Mia listened intently, trying to keep up.
After a while, all she could focus on was the filet mignon in champagne sauce, baby roasted potatoes, and grilled asparagus on her plate. She would have taken a bath in the creamy gravy if she could have; it was that delicious. Instead, Mia coated each bite of steak, soaking up every last drop. She barely noticed when Pavlos turned his attention to her.
“Tell me about yourself.” Coming from Mr. Aristedis, the request sounded like an order. Under the table, Nicholas took Mia’s hand reassuringly. She had to admit, that one small gesture gave her the comfort and courage she needed to speak.
Mia began to tell him about her father’s restaurant and what her mother did for a living. She talked about her siblings and her grandparents in Athens, who she just had the pleasure of visiting.
“Is it okay if I share your grandmother’s story and what we’ve been up to?” Nicholas asked.
Mia nodded and addressed Mr. Aristedis. “My yiayiá, my mother’s mother, lives with us. She came here when my mother was three years old.”
Mia went on to tell Nicholas’ grandfather the entire story as she knew it. Nicholas interjected with the information they’d learned during his investigation, and Pavlos contributed with his own recollections of the time.
When Nicholas’ iPhone vibrated, he pulled it from his pocket and frowned. “I need to take this, excuse me,” he said, leaving the room.
An awkward silence ensued until Pavlos set down his fork, taking a hard look at Mia. “This a quite fortuitous,” he said to Mia. “I wanted the chance to speak to you alone.”
Mia smiled politely, hoping the elderly man didn’t pick up on her discomfort. He could intimidate with a simple glance.
“I love my grandson very much.”
The pronouncement warmed Mia’s heart. “He loves you too. Nicholas speaks of you all the time.”
Pavlos remained stoic, seemingly unmoved by Mia’s admission. “His sister and I are all Nicholas has in this world. We are both fiercely protective of him.”
“As you should be,” Mia agreed. “I feel the same toward my family.”
“Penelope endlessly sings your praises, and her approval doesn’t come easily.” Pavlos steepled his fingers, narrowing his eyes. “Still, I’m not so quickly won over. I need to learn more.”
Mia felt internal heat rising from inside her chest, spreading up to her neck, as a flush intensified across her face. Someone must have cut her tongue out because, suddenly, she was struck mute.
“I’ll get to the point,” he said. “The women Nicholas has dated in the past came from families who were, shall we say, financially sound, for lack of a better expression.”
Mia closed her eyes, trying to keep the composure she was sure to lose. “You mean wealthy,” Mia challenged. “Let’s not mince words,” she said with false sweetness. They were only thirty seconds into this conversation, and Mia knew she would crumble to pieces before their discussion had ended if she didn’t dig way down deep to find the strength to defend herself.
“Yes, wealthy,” Pavlos agreed. “Unfortunately,” he said with a sigh, “none of these women were significant to Nicholas, but had they been, I had little concern in their motives stemming from financial gain.”
Calmly, Mia lifted her wine glass, sipping slowly as she pondered. “I don’t know if that’s an accurate statement. Some women, no matter how wealthy, want it all—the man, the money, and the empire.”
Pavlos leaned forward. “And what is it that you want?” he asked, glaring at Mia as though he could read her innermost thoughts. “Nicholas and Penelope stand to inherit a fortune. You’re a woman of average means from a modest family. What do you expect to gain?”
Mia Andarakis just landed her dream job at a luxury magazine. And even better, her boss is the handsome and enigmatic Nicholas Aristedis, a man she has crushed on from afar. But Nicholas isn’t who she imagined. Irascible and mercurial, his instant dislike for Mia makes it almost impossible for her to work with him.
Nicholas has faced many losses and heartaches in his thirty-two years. Determined to avoid heartbreak, he has closed his heart to love. But Mia awakens feelings in him he had long since denied. And soon he discovers their connection is deeper than he realized.
Mia and Nicholas embark on an adventure across picturesque locations as they launch a new publication and uncover the mystery behind her grandfather’s disappearance. But perhaps the greatest challenge is in learning to set aside their insecurities and fears. Can the two forget the traumas of their past? And will they ever learn to trust in the possibility of love? Find out in the second novel of The Meraki Series.
Happy New Year! I’ve been busy developing recipes to add in my latest novel, Love by Design: Book 2 in The Meraki Series. This beet salad is simple to make and delicious with the addition of pistachio crusted goat cheese. This dish … Continue reading →
Currently, I’m in the final editing stages of my new book, Love by Design, the second book in The Meraki Series. Love is What You Bake of it – Book One revolved around Kally, a café owner with a big, loveable, but meddling family. … Continue reading →
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