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Cocktails with a Greek Twist

7/26/2021

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Summertime Toasting

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​Warm breezes and good times aren’t complete without a summer cocktail that initiates the kefi in all of us.

​We created three thirst-quenching libations featuring mastiha, ouzo, and brandy spirits with non-alcoholic substitutions to satisfy everyone in your party. Stin iyia sou! To your health!

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Mediterranean Spirit
We call this a mastiha citrus-ade because it captures the true spirit of Greek kefi. Skinos provides the mastiha essence while fresh lemon and orange juices elevate this libation into a refreshing summer cocktail.
 
Servings: 1 cocktail
 
2 lemon wedges
6 fresh mint leaves, plus a sprig for garnish
1 tablespoon simple syrup
Crushed ice
3 tablespoons Skinos Mastiha Spirit (or 1 teaspoon mastiha spoon sweet)
1/2 cup fresh orange juice, chilled
2 tablespoons fresh lemon juice, chilled
Club soda, chilled
 
In a tall glass, mash together the lemon wedges and mint leaves with the simple syrup. Add 1/4 cup crushed ice, then stir in the mastiha and juices (if using mastiha spoon sweet, dissolve in a tablespoon of water before adding). Top with club soda and crushed ice. Garnish with a mint sprig.

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Lavender-Anise Spritzer
Ouzo’s black-licorice essence flavors this bubbly cocktail while lavender syrup deliciously complements it. Ouzon is alcohol free, so it’s the perfect substitute.
 
Servings: 1 cocktail
 
1/2 lemon, cut into thin slices, 1 slice reserved for garnish
6 fresh mint or basil leaves, plus a sprig for garnish
3 tablespoons ouzo (or Ouzon ouzo-flavored soda)
1 1/2 tablespoons Lavender Simple Syrup (recipe follows)
3 tablespoons fresh lemon juice
1/3 cup club soda, chilled
Turbinado sugar, for glass rim
Crushed ice
Fresh lavender sprig, for garnish
 
1. In a shaker, place the lemon slices and mint leaves; mash with a pestle. Add the ouzo, syrup, and juice. Stir well and strain twice. Stir in the soda.
 
2. To rim the glass, place the turbinado sugar in a shallow plate. Dip the top of a highball glass into the simple syrup, and dip the glass edge in the sugar. Carefully pour the cocktail into the rimmed glass, add crushed ice, and garnish with a lemon slice and sprigs of fresh mint and lavender.
 
Lavender Simple Syrup
1 cup water
1 cup granulated sugar
1 tablespoon fresh or dried lavender blossoms
 
1. Combine the water, sugar, and lavender blossoms in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep about 30 minutes.
 
2. Pour the syrup into a sterilized glass jar through a mesh strainer to remove the blossoms; let cool. (Can be refrigerated in a sealed glass jar up to 1 month or frozen up to 3 months.

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Brandied Watermelon
This beverage is the epitome of refreshing with summer’s favorite fruit paired with Greek brandy and mastiha essence.
 
Servings: 1 cocktail
 
Ice cubes
3 tablespoons Metaxa brandy (or fresh orange juice)
1 tablespoon Skinos Mastiha Spirit (or 1 teaspoon mastiha spoon sweet)
1/2 cup watermelon juice, chilled
1 teaspoon fresh lime juice, chilled
1 tablespoon agave syrup
1/4 cup coconut water, chilled
 
GARNISH
Watermelon cube
Thinly-sliced lime
 
Place 3 to 4 ice cubes in a tall glass. Add the brandy, mastiha (if using mastiha spoon sweet, dissolve in a tablespoon of water before adding), juices, agave, and coconut water; stir to combine. Garnish with a lime slice and watermelon cube.

Recipes by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style

I hope you enjoyed this kick-off to summer! For more info on the spirits used in these recipes, check out our Get Into the Greek Spirit~Opa 2! post.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly
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Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!

Web design by Kelly Salonica Staikopoulos
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​Trending Edibles: Liqueurs

11/25/2019

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Expanding on our Greece: Trending Edibles post (featuring the Summer Fancy Food Show’s fresh-off-the-shelf Greek/Mediterranean foods),
we continue our spotlight cooking series with Distillery Pilavas’ spiced Tentura and pine-like Mastiha liqueurs—both of which add a new dimension to pastries, as well as sipping as a digestif in a straight-up shot.


​The following baklava recipe is perfect for the holidays and is sure to inspire your next baking adventure.

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Greek-Island Baklava

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We’ve enhanced this flaky classic with a liqueur-laced syrup. For a holiday-spice essence, add Tentura. For a pine flavoring, add Mastiha. Make sure you plan ahead to thaw the phyllo as directed.
 
PREP TIME: 1 hour, plus thawing and standing
BAKING TIME: 50 minutes
SERVINGS: 30 pieces
 
1 cup unsalted butter or olive oil
1 pound chopped nuts (walnuts, almonds, pistachios, cashews, or a combination)
1 teaspoon ground cinnamon
1 (16 ounce) package #4 or #5 14-by18-inch phyllo sheets, thawed and brought to room temperature according to package directions
*
SYRUP
1 cup sugar
1 cup water
1/2 cup honey
2 tablespoons fresh lemon juice
2 tablespoons Distillery Pilavas Tentura or Mastiha
*
Whole cloves, for garnish
 
1. Heat oven to 325°F. Butter/oil the bottom and sides of a 9-by-13-inch baking pan.
 
2. In a medium bowl, toss the nuts with the cinnamon. Set aside.
 
3. Unroll the phyllo dough and cut the entire stack in half to fit the prepared pan. Cover the phyllo with a clean damp kitchen towel to keep it from drying while you work. Place 1 sheet of phyllo in the pan (lining the bottom), brush the entire sheet with butter/oil. Repeat with phyllo and butter/oil until you have a total of 6 sheets in the bottom of pan. Sprinkle 3 tablespoons of nut mixture on top. Cover with 2 sheets of phyllo, brushing each sheet with butter/oil, and follow with nuts. Repeat until all the nuts are used. The top phyllo layer is made up of about 6 sheets, each sheet brushed with butter/oil, making sure the top sheet is brushed well.
 
4. Using a sharp knife cut the baklava into diamond shapes (cut 4 long rows, then cut diagonally) all the way to the bottom of the pan. Insert a clove into the center of each piece, if desired. Bake about 50 minutes, until the baklava is completely golden brown.
 
5. Meanwhile make syrup: While the baklava is baking, in a medium saucepan, combine the sugar and water and bring to a boil over medium heat, stirring until the sugar dissolves. Stir in the honey and lemon juice. Reduce heat to low and simmer until slightly thickened, about 20 minutes. Remove from heat and stir in the liqueur; set aside. (The syrup should be warm and the baklava hot when adding the syrup.)
 
5. Once the baklava has been removed from the oven, immediately ladle the syrup over the top, making sure to cover the edges. Adding the warm syrup while the baklava is hot will ensure the syrup is well absorbed and the phyllo remains crisp. Let cool completely at room temperature for at least 4 hours or overnight. (Can be made up to 1 day ahead. Let stand, uncovered, at room temperature. Covering the top will make it soggy.)
 
Recipe copyright © Kukla’s Kouzina 

About Distillery Pilavas
Products: ouzo, brandies, Tentura, Mastiha, and other liqueur varieties
Tentura, Patra’s traditional liqueur for over a hundred years and three generations, combines the aromas of carnation, cinnamon, and nutmeg with extracts of Mavrodafni (the region’s renowned sweet red wine) and has a flavor profile that invokes the essence of baklava.
 
Mastiha liqueur contains genuine mastiha tears from the mastic tree indigenous and exclusive to one island, Chios, providing this libation with a vibrant flavor that ignites the senses.

Enjoy these liqueurs as digestifs following a meal, as cocktail mixers, or straight up in a shot glass. Feel free to add a dash to your dessert recipes to give them a flavorful kick.
For stores, contact importer: Esteson Co., San Jose California, 800.682.4705; they’re also available online.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

Bookmark and Share

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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Greece: Trending Edibles

9/23/2019

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​The fabulous new Greek/Mediterranean foods that debuted at the summer Fancy Food Show in New York made such an impression that we had to share. Whether you’re craving anything from a meze to a libation—think trendy za’atar snack, innovative flatbread, vegan cheese, marinated feta, flavorful glazes, finishing sea salt and olive oil, and finely-crafted liqueurs—you’ll discover the latest and our most impressive finds right here. Most of the items listed below are either produced in Greece or inspired by the homeland’s iconic ingredients. Links to recipes included!

Zesty-Z

Products: Zesty Z Condiment, Seasoning, Mediterranean Popcorn, and more
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Now that the widely popular za’atar condiment Savory Zesty Z is a huge success, what do owners Alex and Lorraine do next? They kick up the flavor punch with the first ever Mediterranean Popcorn line with Feta & Za’atar, Savory Za’atar, and Spicy Za’atar flavors. Movie night just got a whole lot more, well, Zesty!
Get recipes!
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Kontos Foods​

Products: Crepes (Traditional and Savory flavors), Gordita (soft flatbread taco shell)
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The producer of the freshest phyllo and pita products we’ve worked with knows no boundaries when it comes to creating food items to enhance the cooking experience with a vast array of pita/flatbread varieties. We especially love their preservative-free Crepes (Traditional and Savory flavors), Gordita (soft flatbread taco shell), Nan, and Toasted Pita Tidbits. An amazing heat-in-bag flatbread (in za’atar, sesame, and plain) that we sampled (and fell in love with) at the show is currently in testing…and we hope available soon. This is as close to homemade as it gets…more details when it’s ready for prime time!
​Get recipes!
​

Koliós, The Greek Dairy

​Products: Vegan dairy-free feta, kasseri; traditional feta PDO/organic, manouri, kasseri, kefalograviera; Greek yogurt; Labneh (cream cheese)
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Whether you’re fasting or allergic to dairy, this brand’s Vegan line of cheeses work beautifully in recipes or on a cheese platter with a rich flavor that comes from coconut oil. This is the first time we’ve been impressed enough by a vegan cheese to include it on one of our reviews. Available in blocks, grated, and sliced packages.
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Also available: ​when not looking for a dairy-free option, their traditional line is exceptional as well
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Cretan Salad
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Vegan Pizza
More recipes!
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Kourellas Dairy (USA)

​Products: Organic Cheese (sheep’s & goat’s-milk) with Tomato & Oregano block; Organic Feta Bites with Sundried Tomato & Oregano 
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These organic ready-to-serve zesty mezedes will have everyone asking for more, so get a few to add a garden-variety statement to your gathering!
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Also available: organic and classic Greek cheeses and yogurt
Get recipes!

Entopia

Products: Glazes in Orange, Fig, and Honey
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Entopia embraces a simply delicious tradition once again. No preservatives, additives, sulfites, caramel, or colors taint these extraordinary delicious glazes. Their sweetness comes from the natural ingredients in the incredibly tasty range of flavors. Perfect for salads, broiled or grilled vegetables, seafood, poultry, meat, and desserts.
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Also available: honey varieties, marmalades, spreads, herbs, organic vinegars and extra-virgin olive oil, and so much more
Recipe ideas!

Mentis Estate

​Product: Fleur de Sel “flower of salt” sea salt
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Mentis premium, medium-grain Fleur de Sel is 100% hand-harvested using artisanal methods to produce the finest quality sea salt with its full compliment of minerals and the delicate taste of the Mediterranean Sea. Its nuanced and delicate flavor with a flakey, subtle crunch sets this above regular sea salt. It is also excellent as a finishing condiment over salads, vegetables, and any type of meat or fish. And, yes, it beautifully finishes a dessert (especially chocolate). Locally harvested salt is a unique way to experience the rare and complex flavor of a region and the essence of a country.
​
Also available: a pure, unblended extra-virgin olive oil harvested from just one olive variety, the renowned Athenolia, with an acidity of less than 0.5%. Well-balanced aromatic characteristics described as pine, floral, nutty, fruity, buttery, and pungent, with a hint of artichoke.
​

Distillery Pilavas

Products: Tentura (cinnamon, spices), Mastiha
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Tentura, Patra’s traditional liqueur for over a hundred years and three generations, combines the aromas of carnation, cinnamon, and nutmeg with extracts of Mavrodafni (the region’s renowned sweet red wine) and has a flavor profile that invokes the essence of baklava.
 
Mastiha liqueur contains genuine mastiha tears from the mastic tree indigenous and exclusive to one island, Chios, providing this libation with a vibrant flavor that ignites the senses.

Enjoy these liqueurs as digestifs following a meal, as cocktail mixers, or straight up in a shot glass. Feel free to add a dash to your dessert recipes to make them shine.

Also available: ouzo, brandies, other liqueur varieties
For stores, contact importer: Esteson Co., San Jose California, 800.682.4705. They’re also available online.
​
Greek/Mediterranean markets carry many of these products but if yours doesn’t, ask them if they can order them for you. Feel free to contact the companies through their websites for shopping info in your area. Some items are available online (Google it). Mediterranean Foods and Titan Foods carry all things Greek and ship nationwide (call them if you don’t see what you want on their website). 

Enjoy tasting and cooking with these trending new foods!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly
Bookmark and Share

​Copyright © 2019-2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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Greek Spirits, Dessert Wine & Sweets Pairing ~ Part 2

5/27/2019

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Get Into the Greek Spirit~Opa 2!

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Welcome back for part 2 of our sip-while-you-eat series, the follow up to Greek Wine & Food Pairing, or as we like to call it, Drink Like a Greek, OPA!

Summertime is the perfect time to enjoy life…the Greek way! Kick off your shoes (or flip-flops) and pour yourself a glass of sweet indulgence or get “spiritual” with before-and-after dinner drink picks.

Our Greek wine and spirits experts Irene and Tony Gounaris, owners of Omega Wines & Spirits in Astoria, NY, once again helped us pair today’s cutting-edge dessert wines and spirits with a number of our Greek dessert options (all of which will be in our upcoming cookbook). Join us and find out what the sweetest buzz is all about!

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If you missed part 1, Drink Like A Greek~OPA! 
(featuring meze-and-entrée wine pairing), you can 
easily catch up, just click on the title above—it’s 
also listed in the right column of our blog page 
under categories and in our archives.


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BONUS: A Greek wine-lovers special offer awaits you at the end of this blog!


Let the Greek Spirit Move You with an Afternoon Delight!

Afternoon never tasted so good! The following spirits will add unparalleled flavor to a laidback intimate gathering or a pre-dinner meze party.


Skinos  Mastiha Spirit (Μαστίχα)  Chios island  $27.99 (750 ml) 
(Gold Medal, 2011 San Francisco World Spirits Competition)   
The underwater volcanoes, mild climate and limestone soil of the Mediterranean island Chios, along with a deeply rooted ancient tradition of cultivation and harvesting, makes Mastiha unique worldwide with a distinctive taste and exceptional aroma.

Mastiha/masticha is a resin extracted from the mastic tree, indigenous to the island of Chios. It has been used for centuries in its pure form as chewing gum (believed to be the world’s first), has been hailed as a tooth whitener and breath freshener, and is the key ingredient in this spirit.

This characteristic, balanced sweet spirit has pronounced notes of cucumber, pine, anise, and fresh herbs. 

Skinos is great as an aperitif or a digestif. Serve chilled neat, on the rocks, or mixed in an array of different cocktails. 
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Mastic tree resin
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Masticha - pure, dried form


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Isidoros Arvanitis  Ouzo Plomari (Ούζο Πλωμαρίου)  Plomari, Lesvos island  $14.99 (750 ml)   
The aniseed and fennel used in the distillation process are of a high quality and come from the distillery's own fields in Lisvori, Lesvos. Isodoros Arvanitis first created this ouzo in 1894 and it is still the most popular in Greece because of its smoothness, abundant aromas, and flavors of anise, herbs, and sweet spice. 

Ouzo pairs well with meze (appetizers). 
Serve very chilled neat or mixed with water/ice for that iconic milky-white color.



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Greek Dessert Wine & Sweets Pairings

Following are three dessert categories covering the most popular Greek sweets, each paired with its ideal wine match.


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Galaktomboureko
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Pasta Flora


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The Roman City of Salamis, Cyprus
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2015: 'Anama's 2011 vintage won a Silver award at the Hong Kong International Wine Challenge and a Bronze award at Decanter WWA London.


​

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Samos island
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Muscat grapes

Dessert 1:
Custards & Cheese

Galaktomboureko 
(lemon-orange custard pie 
with syrup)

Mbougatsa 
(custard-filled fillo packets)

Pasta Flora 
(classic Greek custard torte 
with fruit)

Poungia 
(Carnival spiced cheese crescents with honey)

'ANAMA

​'Anama Concept  'Anama
Cyprus,  Price upon request (500 ml)
‘Anama - a naturally sweet wine made from sundried grapes.  A contemporary concept based on the foundations of the oldest historically recorded wine in the world, “Kyprion Nama,” and its successor, known today as “Commandaria,” thus produced from Cyprus’s indigenous grape varieties Xynisteri (white) & Mavro (red).  The limited scale production is made using modern oenological methods, followed by a 2-year aging period in new oak barrels.  The wine’s "outfit" is custom-designed and made on an annual basis. Every bottle is labeled using precious materials and bares a unique hand-punched number, completing the product’s collectable profile.
​(Purchase information: The 'Anama Concept)

MUSCAT

Kourtaki  Samos Muscat (Κουρτάκη Μοσχάτο)
​Samos island  $10.99 (750ml)  

Bright orange-amber color turning to gold.  A silky dessert wine that has a honey-like sweetness with lush flavors of golden raisin, apricot, pear, orange, and spice, with an extended finish of sweet honey and lemon. 

Pairs well with Greek custard desserts, fruit, and pastries. Serve neat or over ice, or sip very chilled as a summer aperitif.
























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Karpathiko Baklava
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Skaltsounia




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Santorini
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Assyrtiko grapes
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A fine finish!

Dessert 2: 
Nutty Pastries

Karpathian Baklava 
(rolled homemade pastry dipped in syrup and sprinkled with nuts)

Trigona 
(nut-filled fillo triangles drenched in aromatic syrup)

Skaltsounia 
(citrusy, nut-filled dough-crescents)

AGED SWEET 
WHITE WINE

Estate Argyros Vinsanto 
(4-year barrel aged)
Santorini island  $45.99 (750ml)
This wine gets its name from Santorini (“Vin” [wine] of “Santo” [Santorini]), the island where it comes from, not to be confused with Italy’s Vin Santo wine. 

A combination of Assyrtiko (80%), Aidani (10%), and Athiri (10%) sun-dried grapes, Vinsanto is aged for four years, resulting in a wine that is sweet, complex, abundantly flavored, and excellent—a truly rare wine, worthy of all the effort. Copper amber in color with complex aromas of chocolate, honey, roasted coffee grounds, dried fruits, and nuts. It is a full-bodied, buttery, well-structured wine with a harmonious balance of sweetness and acidity. It has a long, fine finish. 

Pairs well with desserts (especially chocolate) and fruit. Serve chilled and sip slowly as an aperitif or a digestif.






























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Kserotigana
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Loukoumathes me Myzithra


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Drama vineyard
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Muscat grapes

Dessert 3: 
Cakes & Syrup Desserts

Kserotigana 
(fried pastry ribbons/knots with syrup)

Loukoumadakia me Myzithra
(little cheese puffs drizzled with honey) 

 Vasilopita 
(New Year’s cake or sweet bread with a lucky coin)

Revani 
(farina cake soaked in syrup)

MUSCAT

Domaine Costa Lazaridi 
​Methexis Eau De Vie Muscat (Kώστα Λαζαρίδη Methexis Μοσχάτο)  Drama  $16.99
 (500ml)  
(Gold Medal, Challenge International du Vin 2010, France)   
This Eau De Vie is distilled slowly and patiently from specially selected Muscat grapes to preserve their distinguishing aromas. Methexis has hints of roses, lemon, and orange-tree blossom. 

Pairs well with all types of desserts and fruits. Serve chilled or at room temperature and sip slowly as an after-dinner drink 
with coffee, dessert, or as 
a digestif.
























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Post-Dinner Libations





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Domaine Costa Lazaridi distillery
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Domaine Costa Lazaridi


TSIPOURO
(Greek grappa)

Domaine Costa Lazaridi  Idoniko Tsipouro  (Τσíπουρο Ηδωνικó)  Drama  $20.99 (500ml)   
The multiple distillation for this Tsipouro is carried out in copper stills, removing the distasteful elements that result from boiling, at the same time protecting the delicate aroma of the distil. The fruity characteristics of the carefully selected grape varieties over a background of orange-tree blossoms, possibly makes this Tsipouro the most genuine grappa. 

Serve very cold straight up (make sure to try it without the "rocks" to experience its true Greek spirit) and sip as an aperitif.



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Metaxa 5 Star

BRANDY

House of Metaxa  Metaxa (Μεταξά) 5 Star and 7 Star Greece  $26.99 (5 Star-750ml) & $29.99 (7 Star-750ml)   
The dark honey-colored 5-Star brandy is a classic. With a bottle inspired by ancient Greek architecture, its spirit captures the warmth of the sun. Smooth and mellow with an apricot, vanilla aroma and notes of raisin and brioche, with a light oak finish.

The sophisticated 7-Star bottle is inspired by ancient Greek vases, called Amphorae, which were used 
to carry wines and spirits. This brandy is made up of wine distillates aged up to 7 years, giving 7 Star a distinctly rich dark-amber color. This full-bodied brandy features a muscat, ripe peach, herbal-honey aroma with a warm, spicy taste and notes of black raisin.

Serve neat, on the rocks, mixed with tonic, or as a mixer in cocktails.

​​


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Metaxa 7 Star

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I hope you enjoyed the sweet conclusion to our Greek food-and-wine pairing. Again, if you missed part 1 ~ Drink Like A Greek~OPA! ~ it’s not too late to check out our meze and entrée wine pairings! All our blogs are on the right in our archives and in categories. 

The wines and liquors featured in this 2-part series are just a sampling of the countless exceptional Greek wines and spirits available. As you embark on your fruitful tasting journey, may the bountiful Greek spirit continue to fill your sails of discovery.

If you have a different food you’d like to get a pairing for, leave us a comment below and we’ll get back to you with a wine match.

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Can’t find these wines in your area? No worries! Omega Wines & Spirits will ship within the United States and you can order online or by phone, 718-726-0056…just tell them Kukla’s Kouzina sent you and you’ll get 10 percent off your wine selections. To order online, enter the coupon code KUKLA.

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Thanks once more to Irene and Tony Gounaris at Omega Wines & Spirits for their help in putting together this delicious wine menu!

Omega Wines & Spirits is located at 23-18 31st Street in Astoria, NY. Check their website or call for information on in-store special events and wine tastings. Stop by for a visit next time you're in the area and revel in their amazing selections—they'll be happy to recommend a wine for your next occasion! 

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Here's the link in case you missed part 1 of this series: Greek Wine & Food Pairing.

As we close this food-and-wine series, our glass is once again lifted to all of you in a traditional Greek toast ~ 
Stin iyia sou! To your health!

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi! Good appetite!

Kelly

Bookmark and Share

Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

14 Comments
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    about

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    This Greek cooking blog is a companion to our  cookbook series 
    KUKLA’S KOUZINA: 
    A Gourmet Journey~
    Greek Island Style, including Meze 
    ​
    (Appetizers & Petite Plates) and Spreads & Dips, on Amazon. Visit our BOOKS page for more info.


    It's a Greek cooking school in your own home. Here you'll learn about Greek-island foods and will find cooking techniques that will demystify what is sometimes considered a complicated cuisine, allowing you recreate the dishes of the gods in your own kitchen! ​

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    olive oil kouzina

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       This exquisite olive oil produced by Mentis Estate is hand picked and carefully pressed by local artisans, creating a pure unblended oil that is aromatic and fruity with an acidity of less than 0.5%. 
       Mentis Estate is truly the finest olive oil we at Kukla's Kouzina have ever tasted and it's our first choice for serving with crusty bread, drizzling on salads, and finishing a dish. 

       Check out our blog Olive Oil~Branch to Bottle to see what makes Mentis Estate so special. Delicious (υπέροχος)!

    author  
    Kelly Salonica Staikopoulos

    Read all about Kelly, Kukla's Kouzina's blogger, and the rest of our team in our about page!


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    Cookie Bloopers & Laughs
    Cut The [Greek] Cheese!
    Desserts
    Dessert Wine & Sweets Pairing ~ Part 2
    Dolmathakia (dolmadakia)
    Drink Like A Greek~OPA!
    Eat Your Fava
    Fasting & Feasting~Greek Foods For Body & Soul
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    Flippin’ Greek Savory & Sweet
    Flippin’ Greek Slider Makeovers
    Flippin’ Greek Snacking
    Flippin' Greek Yogurt Dessert Makeovers
    Flour Kouzina
    Friend Your Fillo
    Fruit Recipes
    Get Into The Greek Spirit ~opa 2
    Get Your Souvlaki On
    Go Greek Cooking 101
    Go Greek Cooking 101-the Basics
    Grain Kouzina
    Great Greek Pumpkin Pie (Kolokithopita)
    Greece~An Edible Revival
    Greece Cuisine
    Greece: Trending Edibles
    Greek Artichokes 101
    Greek Baking
    Greek Beans For Lent
    Greek Beverages/cocktails
    Greek Blue Zone Kouzina
    Greek Bread
    Greek Cheese
    Greek Cheese~delectable Varieties And Uses
    Greek Cheesefare Week
    Greek Chocolate Love
    Greek Christmas Cookies
    Greek Cookies
    Greek Cookies~Filling In Love!
    Greek Cooking With A Karpathos Island Twist
    Greek Cuisine
    Greek Custard & Fruit Pastry
    Greek Customs
    Greek Desserts
    Greek Diet
    Greek Dolmathes Dolmades
    Greek Dolmathes Dolmades~stuff Wrap Roll
    Greek Fish For Palm Sunday
    Greek Foods
    Greek Foods Of Lent
    Greek Grains
    Greek Herbs~Spices & Flavorings
    Greek Holy Week & Pascha~easter Foods
    Greek-Island Salads
    Greek~Karpathos Recipes
    Greek Kouzina In A Can
    Greek Lamb For Pascha (Easter)
    Greek Olives
    Greek Orthodox Great Lent
    Greek Orthodox Pascha~Easter
    Greek Pascha
    Greek Pasta
    Greek Pastry/pastries
    Greek Phyllo Pizza
    Greek Recipes
    Greek Snack Recipes
    Greek Spirits Dessert Wine And Sweets Pairing
    Greek Spirits Ouzo Tsipouro Brandy
    Greek Syrup Pastries
    Greek Traditions
    Greek Veggies For Lent
    Greek Village Eats
    Greek Wine And Food Pairing
    Greek Wine And Food Pairing (part 1)
    Greek Wine & Entrée Pairing
    Greek Wine & Meze Pairing
    Greek Wines
    Greek Wines And Spirits
    Greek Wine & Seafood Pairing
    Greek Yogurt
    Greek Yogurt In Pastry
    Greek Yogurt~Simply Homemade
    Growing Up In Kukla's Kouzina
    Honey
    Honey~An Ancient Treasure (part 1)
    Honey~An Ancient Treasure (part 2)
    Honeyed Feta & Yogurt Pastry
    Honey~Karpathian Gold
    It’s A Wrap!
    Karpathiko Spiti (Karpathian House)
    Karpathos
    Karpathos Beaches
    Karpathos Customs
    Karpathos Honey
    Karpathos Island Beach Paradise & Sports Mecca
    Karpathos Island Cooking & Foods
    Karpathos Sports
    Karpathos~Style Pickled Wild Sea Fennel
    Karpathos Wedding
    Koulourakia~Making The Perfect Twists
    Kukla’s Kouzina: 9 And Stacked
    Kukla’s Kouzina Celebrating 6 Yummy Years
    Kukla's Kouzina~Coming Full Circle
    Kukla’s Kouzina Flippin’ Greek!
    Kukla’s Kouzina Magic 8
    Kukla’s Kouzina~Sweet 7
    Lagana: Bread For The Spirit
    Lahanodolmathes (lahanodolmades)
    Lamb
    Leftover Phyllo Solutions
    Legume Kouzina
    Legumes
    Lemon Lust
    Lenten Chick…Pea Inspiration
    Lenten Cuisine~A Faith Inspired Journey
    Lenten Foods
    Lenten Kouzina Made Easy
    Lenten Wine Koulourakia
    Lent Me Some Loukoumades
    Marriage Traditions In Karpathos
    Meat
    Meat The Greek
    Mediterranean Blue Diet
    Mediterranean Diet For Lent
    Mediterranean Diet Resolution
    Mediterranean Diet Resolution: Fats Fiber And Flavor
    Mediterranean-diet-resolution-power-up-with-omega3s
    Mediterranean Diet Resolution Recipes
    Mediterranean-diet-resolution-scaling-the-pyramid
    Melomakarona Finikia Shaping Filling Dipping
    Meze/Appetizers
    Olive Kouzina
    Olive Oil
    Olive Oil~Branch To Bottle
    Olive Oil Odyssey
    Olive-Thyme Flatbread & Pizza
    Pasta Kouzina
    Pasta~Makaronia
    Phyllo/Fillo/Filo
    Phyllo/Fillo/Filo Recipes
    Pickling~Greek Island Style
    Pita-bilities
    Pizza
    Pork
    Pumpkin
    Pumpkin Pot Pie (savory Kolokithopita)
    Recipes
    Roasted Pumpkin By The Ladle
    Salad Flips
    Salad For Lent
    Seafood
    Sea Salt ~ Cook~Taste~Savor
    Sea Salt~Meze To Dessert Recipes
    Sea Salt ~ Natural & Flavored & Infused
    Shish Kabob
    Side Dishes
    Sideline
    Soups/Stews
    Souvlaki
    Super Bowl
    Super Game-Day ChicEats
    Tailgate Fryers
    Taramosalata~Beyond Meze
    Tavernas & Restaurants Of Karpathos
    The Art Of Making Kourambiedes
    The Wedding Season~Karpathos Style
    Trending Edibles: Balsamic Glazes
    Trending Edibles: Crepes & Pita
    Trending Edibles: Liqueurs
    Trending Edibles: Sea Salt & Olive Oil
    Trending Edibles: Za’atar
    Valentine It Greek
    Valentine’s Day
    Valentine’s Day
    Valentine’s Day
    Vegetables
    Videos
    Village Cooking-horiatiko
    When Greek Meets Chocolate
    Whole Grains
    World Cup Greek Recipes
    World Cup Tailgating~Greece Scores The GOAL


    archives

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    January 2022
    November 2021
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    December 2020
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    June 2020
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    April 2020
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    February 2020
    January 2020
    December 2019
    November 2019
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    January 2019
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    October 2017
    January 2017
    June 2014
    April 2013


    foodie links
    Kontos Foods
    Sahadi's
    ​Mediterranean Foods

    Titan Foods
    'Anama Concept
    Recipiada
    Grubstreet
    Eater

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