|
|
|
|
Rusting hand tools
In article ,
says...
Does your M-I-L use only the lemon sauce? There's a recipe that we use in
which one beats raw egg white until very fluffy, then add the yokes and
lemon, which, once well beaten, is blended with the juices of the dolmathes,
folded in slowly to not cook the egg. That gives the sauce a wonderful
texture and flavor, but with the worry of salmonella these days, I often
wonder how wise we are to continue doing it that way.
She makes the sauce with the eggs, salmonella be damned.
Dolmathes are a
favorite of mine, as is a soup made with orzo and the same lemon/egg sauce.
This conversation is making me hungry!!
Avgolemono? My wife makes that as well. We haven't had it
in a while. Need to remind her.
I won't even try to spell the names of the
sugared shortbread cookies with the clove in the middle
Those are kourambyethis, which Susan also makes. Hard to beat, yes? They
are, for lack of a better comparison, much like a Danish wedding cookie.
Properly made (beat the butter for ½ hour) they are the best! Them, and
baklava, anyway.
and the little pretzel shaped glazed cookies.
Which we just finished eating last week. Those are kouloudia. Nothing
goes better with a cup of coffee!
Thanks, for the spelling lesson. Really. My wife has the
recipes (Such as they are. The recipes she transcribed from
her mother's verbal instructions include things like "Add
three saucers of powdered sugar."), and has gotten as good
as her mother at making the cookies. But the recipes only
have descriptive titles because when asked how to spell the
names, her mother wrote them out in the Greek alphabet. g
Ned
|