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GLYKO TOU KOUTALIOU

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" Sweet of the spoon " as it translates, is not a dessert, but a sweet

delicacy offered to visiting friends and relatives throughout Greece

in Jewish and Christian homes, and, as a distinctly Greek gesture of

hospitality, it is offered also to strangers and foreigners,

travelling through.

Often it is served in a silver bowl with a slotted rim for holding

the spoons. A spoonful of sweet and a glass of water is offered to

each guest. The guest then eats the sweet, drinks the water, puts the

spoon in the glass and returns the glass to the tray.

In many Jewish families, " gluko tou koutaliou " is also served to

guests and visiting friends on Sabbath evening. The guest makes the

blessing " Shavuah tov " , eats the sweet, drinks a sip of water and

returns the glass with the spoon. If (Greek) coffee is served as

well, the blessing is made before taking a sip of the water and then

the coffee is drunk. Thus the new week begins in sweetness and light.

 

 

TRIANTAFYLLA

Dulce de rosas/Rose petal jam

 

Kazanlik or any full-bodied, fragrant roses such as Damask or Bourbon

are suitable. The roses should not be treated with any pesticides and

have to be picked early in the morning before they are touched by the

sun.

 

1 pounds freshly picked rose petals

3 lemons

2 1/2 cups water

2 1/2 cups sugar

Rose water (optional)

 

Pinch the thick white heels of the petals. Squeeze the lemons and tie

the seeds in a small muslin bag. Put the petals, lemon seeds and

water in stewing pot. Bring to a low cook and simmer until the petals

are tender, 5 - 10 minutes. If you chop the rose petals first, the

cooking time is reduced. When the petals are tender, add the sugar

and lemon juice and simmer, stirring constantly, until a medium thick

syrup is formed, or when a drop put into a glass of gold water

hardens. Remove from heat. If the fragrance of the roses is not very

rich, add a few drops of the rose water now. Strain the liquid into

very small jars. Cool, then seal the jars, and store in a cool dark

place for at least 2 weeks. Makes about 6 to 7 pints.

 

You can also use Jasmine or Violet petals instead of Roses.

By the way, many Russians sweeten their tea with rose jam.

I have tried it, and its wonderful...just for the idea of it.

 

 

SYKA

Dulce de fijos/Fig preserves

 

1 1/4 cups water

Juice of 2 lemons

2 1/2 cups sugar

1 pound small fresh green figs (under ripe)

 

Bring the water, lemon juice and sugar to a boil in a large,

stainless pot. Boil for 15-20 minutes until light syrup has formed.

Remove from heat, add the figs, and set aside in a cool place for at

least 24 hours.

The nest day return the figs and the syrup to the stove, bring to a

low simmer and cook until the figs are tender (but not mushy)

Remove the figs carefully and bring the syrup to a rapid boil and

cook, stirring, until heavy thick syrup has formed. Place the figs in

small jars and cover with the hot syrup. Cover the jars tightly and

store in cool, dark place for at least 2 weeks. Makes approximately 4

to 5 half-pints.

The same way you can prepare small, green tomatoes or baby eggplants,

however you have to double the amount of sugar.

 

 

KARYDAKI

Green walnut preserve

 

This is quite a difficult and time-consuming recipe, and unless you

have your own walnut trees in the garden, I'd recommend you not to

get into the fuzz.

 

100 unripe or green walnuts

Lime

400 - 500 hole cloves

5 cups sugar

 

 

 

Wear household or plastic gloves to protect your hands from turning

black. Wash the walnuts well. Slit each one on either side with a

very sharp knife. Pierce the nut to the core with a sharp nail on the

unslit sides, then pierce the entire surface with a sharp-pronged

fork. Put the walnuts in a large crock, cover completely with water,

and place in the sun. Change the water several times a day. Do this

until the walnuts are all black. The process might take a fortnight,

depending on the amounts of sunshine and the varying degrees of

ripeness of the walnuts.

When the walnuts are completely black, submerge them in a vat of lime

for three hours. Then remove them, wash thoroughly in running water

to cover the nuts. Bring to a low boil and cook slowly until they are

very tender. Remove from the heat, strain off the water, and set the

nuts aside to cool.

When they can be handled, take each one and stick whole cloves into

the punctures in the nuts, 4 to 5 cloves to each. Put them in a large

crock, cover with the sugar, and mix well. Set aside for two days. On

the third day the nuts should have " sweated " with the sugar, forming

heavy syrup. Put them in a large stewing pot, add enough water to

bring the liquid just up to the top of the nuts, raise the heat to

low simmer, and cook, stirring occasionally, until the syrup is quite

thick. Remove from the heat and cool. Put the nuts and syrup in

sterilized jars, seal tightly, and store in a dark cool place for at

least 2 weeks. Makes approximately 5-6 quarts.

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