Showing posts with label Opa. Show all posts
Showing posts with label Opa. Show all posts
Friday, November 2, 2012
Monday, October 1, 2012
Berry Sangria
Once upon a time, when it was fall, someone's birthday, and someone's turn to go study abroad, we made sangria in 25 liter batches. Yes, you read that correctly.
These days, birthdays are not the excuse for debauchery they once were (and my liver thanks you for that, Lord!), but they still make an excellent occasion for some sangria. In general, I find restaurant-made sangria too sweet (and if you're drinking the pre-made Sutter Home stuff, please check yo'self) so I endeavored to make my own with all the flavor, but not so much sweetness. Enjoy!
Grown Up Berry Sangria Fit for a Birthday (but not a Rubbermaid Vat)
Ingredients
1. Put sliced strawberries in a heavy-bottomed sauce pan and drizzle (seriously, people--not a lot) honey over. Let sit in the pan (no heat yet) if you have time for about 15 minutes--apparently sugar brings out the juices and flavor of berries.
2. Add the water and bring to a simmer. Stir occasionally and let this simmer for 12-15 minutes, until berries take on a stewy consistency. Remove from heat, let cool.
3. With a bowl under a strainer, separate what solid fruit is left from the juice--yes, some of it looks like goop. That is right.
4. Put the solid parts of your berry stew (even the goopity-goop) in the bottom of your containers. Mix together your berry juice, vodka, and wine, and add to the berry stew in the containers. Chill and enjoy!
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These days, birthdays are not the excuse for debauchery they once were (and my liver thanks you for that, Lord!), but they still make an excellent occasion for some sangria. In general, I find restaurant-made sangria too sweet (and if you're drinking the pre-made Sutter Home stuff, please check yo'self) so I endeavored to make my own with all the flavor, but not so much sweetness. Enjoy!
Grown Up Berry Sangria Fit for a Birthday (but not a Rubbermaid Vat)
Ingredients
- 750 mL berry vodka (I used Ciroc)
- 1 bottle Sweet Red wine (I used Barefoot--it does not need to be a medal winner)
- 1 juggo red wine (don't pretend not to know EXACTLY what size bottle I'm describing) of a sweetish variety (shiraz is easy found and affordable)
- 1 pint of strawberries, sliced thin
- teensy bit of honey
- 1/8 cup water
1. Put sliced strawberries in a heavy-bottomed sauce pan and drizzle (seriously, people--not a lot) honey over. Let sit in the pan (no heat yet) if you have time for about 15 minutes--apparently sugar brings out the juices and flavor of berries.
2. Add the water and bring to a simmer. Stir occasionally and let this simmer for 12-15 minutes, until berries take on a stewy consistency. Remove from heat, let cool.
3. With a bowl under a strainer, separate what solid fruit is left from the juice--yes, some of it looks like goop. That is right.
4. Put the solid parts of your berry stew (even the goopity-goop) in the bottom of your containers. Mix together your berry juice, vodka, and wine, and add to the berry stew in the containers. Chill and enjoy!
Tuesday, October 18, 2011
Wednesday, August 31, 2011
Where Kefi began
So there we were. Four Greek-Americans on the second family voyage back to the Motherland. A few days earlier, we had celebrated the wedding of a dear cousin. Flash forward a few protests, strikes, and a 5 am flight and we were in Rhodos.
If it's been awhile since you've reviewed your Greek mythology, I'll remind you: Rhodos is named for the wife of Helios, the god who lit up the world each day by riding across the sky in the chariot of the sun. You'll find this in no mythology text, but I'll put forward the theory that Helios felt bad for his wife (that kinda schedule must've made quality time tough to come by) and so he searched for the world's most perfect island to give to her. And perfect it is. Nestled in the eastern Aegean Sea (as much as a land mass that resulted from ancient volcanic activity can be nestled, I suppose), Rhodes is home to ancient castles, butterfly preserves, two spectacular old cities, and--most importantly--some delicious examples of Greek cuisine.
Back to Kefi. We had been taking in the sun and sites during our first day in Lindos and had worked up quite the appetite. We settled in to a great table at a great restaurant (whose name escape me now...womp). The lighting was low, the wine was interesting and refreshing and the first round of mezze had just arrived at the table. We looked around at one another, and my brother said, "THIS is kefi."
From gogreece.about.com: "Kefi is a hard-to-translate word which has been described by various Greeks as meaning the spirit of joy, passion, enthusiasm, high spirits, or frenzy. Kefi takes many forms. The custom of smashing plates is considered an expression of kefi, when the soul and body are overwhelmed with an exuberance that must find an outlet."
So that's what this blog is all about. Capturing the moments--both the sensory and the intangible--that make Greece, Greeks, and the descendents of a Spartan-cum-Jersey boy everything they are. This blog will be just as much about food (Greek and not) as it is about the moments before, during, and after a meal that make it seem reasonable--no, required--to throw your plate against the wall and scream, "Opa!"
Read More
If it's been awhile since you've reviewed your Greek mythology, I'll remind you: Rhodos is named for the wife of Helios, the god who lit up the world each day by riding across the sky in the chariot of the sun. You'll find this in no mythology text, but I'll put forward the theory that Helios felt bad for his wife (that kinda schedule must've made quality time tough to come by) and so he searched for the world's most perfect island to give to her. And perfect it is. Nestled in the eastern Aegean Sea (as much as a land mass that resulted from ancient volcanic activity can be nestled, I suppose), Rhodes is home to ancient castles, butterfly preserves, two spectacular old cities, and--most importantly--some delicious examples of Greek cuisine.
Back to Kefi. We had been taking in the sun and sites during our first day in Lindos and had worked up quite the appetite. We settled in to a great table at a great restaurant (whose name escape me now...womp). The lighting was low, the wine was interesting and refreshing and the first round of mezze had just arrived at the table. We looked around at one another, and my brother said, "THIS is kefi."
From gogreece.about.com: "Kefi is a hard-to-translate word which has been described by various Greeks as meaning the spirit of joy, passion, enthusiasm, high spirits, or frenzy. Kefi takes many forms. The custom of smashing plates is considered an expression of kefi, when the soul and body are overwhelmed with an exuberance that must find an outlet."
So that's what this blog is all about. Capturing the moments--both the sensory and the intangible--that make Greece, Greeks, and the descendents of a Spartan-cum-Jersey boy everything they are. This blog will be just as much about food (Greek and not) as it is about the moments before, during, and after a meal that make it seem reasonable--no, required--to throw your plate against the wall and scream, "Opa!"
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