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Valentine It Greek

2/8/2021

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It’s a big fat Greek Valentine dinner, from a champagne toast, to an artichoke app, to tomato-pepper soup, to a seared-lamb entrée, to a bonus strawberries-and-cream-cake finale—your tummy will fall in love, Greek-island style!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​
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GREEK CHAMPAGNE COCKTAIL (episode S2 E21)
We’re launching our Valentine It Greek week with a toast to get you in a love-intoxicated mood. Five minutes is all it takes to stir up a bubbly start to our restaurant-inspired meal (below). Celebrate each other and this fabulous menu—we Flippin’ Greek heart it!
 
TOTAL PREP TIME: 5 minutes plus standing
SERVINGS: 2
 
KOUZINA TIPS: For a non-alcoholic beverage, substitute grapefruit or pomegranate juice for the brandy and sparkling white-grape or apple cider for the champagne/prosecco.
To make the orange curls, cut four 3-inch long strips of orange peel and twist each into a curl. Secure with a clip for a minute to set the shape.
 
2 large or 4 small brown-sugar cubes
2 tablespoons Metaxa brandy
1/4 cup fresh orange juice
2/3 cup champagne or prosecco
4 orange-rind curls, for garnish
 
In each of 2 tall champagne glasses, place sugar cube(s) and 1 tablespoon brandy. Let stand 1 to 2 minutes to allow the cube(s) to absorb the brandy. Into each, stir 2 tablespoons orange juice and 1/3 cup champagne/prosecco. Drop 1 curl into each beverage and garnish each rim with 1 curl, if desired. Stin igia sou! Cheers!

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ARTICHOKE-FETA CUPS (episode S2 E22)
We’re spreading the love with an appetizer using artichoke hearts as the base for this phyllo-cup filling that can also be served as a dip/spread or as a side with Thursday’s seared-lamb main course.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
2 cans (15-oz each) artichoke hearts
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1/4 cup chopped scallion
1/4 cup chopped red bell pepper
1 package (10 oz) baby spinach
1 cup crumbled feta cheese
1/4 cup chopped fresh dill
2 tablespoons Greek yogurt
*
2 packages frozen phyllo cups (or pita chips)
 
1. Drain the artichokes in a colander and rinse under cold water; drain well. Chop the artichokes and transfer to a large bowl. Pour the lemon juice over artichokes and toss to coat well. Season with the salt and pepper. Set aside.
 
2. Heat oven to 350°F. In a medium saucepan, heat the olive oil and add the scallion and bell pepper. Sauté until softened, about 2 minutes. Add the spinach and sauté just until wilted. Add to the artichokes and stir to combine well.
 
3. In a small bowl, stir together the feta, dill, and yogurt until combined well; add to the artichoke mixture and stir until combined.
 
4. Divide the artichoke mixture among the phyllo cups* and place on a cookie sheet. Bake about 20 minutes, until lightly golden on top. (Can be made ahead. Cover and refrigerate up to 1 day. Reheat in a 350°F until warm, about 10 minutes.) Serve warm.

  • DIP/SPREAD: If not using phyllo cups, place the artichoke mixture in a heatproof baking dish, spreading out evenly, and bake about 20 minutes, until lightly golden on top. Serve warm with pita chips.

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ROASTED RED PEPPER-TOMATO BASIL SOUP
​(episode S2 E23)

This soup is all about the red, and the combination of roasted bell pepper, tomato, and seasonings deliver in this elegant second course that will elevate your home cook to 5-star restaurant-chef status.
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 50 minutes
SERVINGS: 6
 
2 large red bell peppers
2 tablespoons extra-virgin olive oil 
1 medium onion, chopped
2 garlic cloves, finely chopped
6 canned plum tomatoes, seeded and chopped
1/4 of 1 carrot or 2 baby carrots, peeled
1 teaspoon dried thyme
1 teaspoon smoked paprika
5 to 6 cups chicken or vegetable broth (use the lesser amount for a thicker soup)
1/2 teaspoon sea salt
1/8 teaspoon Aleppo pepper
1/4 cup fresh basil leaves, chopped, plus more leaves for garnish
 
1. Heat broiler. Lightly coat the bell peppers with olive oil and roast about 5 minutes, turning every minute, until charred on all sides. Transfer to a paper bag and seal for 15 minutes, then peel, seed and core. Chop the peppers and set aside.
 
2. In a large saucepan, heat the remaining olive oil over medium heat and cook the onion until softened, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomato, bell pepper, carrot, thyme, and paprika. Bring to a boil, reduce heat to medium-low, and cook until thickened, about 15 minutes.
 
3. Add the broth, salt, and pepper. Bring to a boil, reduce heat to low, and simmer, partially covered, until the tomatoes and bell peppers are tender, about 25 minutes.
 
4. Puree with an immersion blender or strain broth into another saucepan and transfer the vegetable solids to a food processor and puree until smooth. Add the puree back to the broth, stir in the basil, and heat through. (Can be made ahead. Cover and refrigerate up to 1 day.) Serve hot garnished with basil leaves, if desired.

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SEARED LAMB WITH ROASTED RED PEPPER SAUCE
(episode S2 E24)

For our Valentine it Greek main course, we marinated lamb with Greek herbs and flavorings before searing it to juicy perfection. A Roasted Red Pepper Sauce adds the love-ly color of the occasion. This quick and easy entrée has all the earmarks of dining out but it’ll shine in your own home.
 
For the Roasted Red Pepper Sauce: see the Kasseri Sticks recipe in our Super Bowl Fryers blog, video on Flippin' Greek! )
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 25 minutes
SERVINGS: 6
 
2 1/2 pounds butterflied leg of lamb (deboned)
 
MARINADE
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
*
3 garlic cloves, sliced
 
TOPPING
1/2 cup Roasted Red Pepper Sauce (recipe in Super Bowl Fryers blog, video on Flippin' Greek! )
1/4 cup grated kefalograviera cheese (optional)
 
1. Rinse lamb and pat dry. Place in a large casserole dish or roasting pan.
 
2. Make marinade: In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Rub all over the lamb, covering all sides. Make small slits in the meat and stuff with garlic slices. Cover and let stand at room temperature 30 minutes.
 
3. Heat grill or grill pan and place lamb, fat side down, on grill. Cook 10 minutes per side for medium-rare (12 minutes per side for medium, 14 minutes per side for well-done). Transfer to a warmed plate, cover loosely with foil, and let rest 10 minutes before cutting.
 
 4. Meanwhile, prepare Roasted Red Pepper Sauce.
 
5. Slice the lamb against the grain (like a steak). Drizzle the sauce over the center of the lamb and sprinkle with grated kefalograviera cheese (if using). Serve immediately.

Bonus Dessert

HEART-SHAPED PANTESPANI WITH STRAWBERRY-WHIPPED CREAM
Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to angel food or sponge cake. Our fresh strawberry-infused whipped cream is the perfect topping for this love-ly dessert. Serve with a Greek coffee or a shot of brandy for a warm menu finale. Light a candle and have a delish Flippin’ Greek Valentine! 
​
KOUZINA TIP: For the whipped cream, chill the mixing bowl and beaters at least 1 hour before using. If you don’t have vanilia, use 1 teaspoon pure vanilla extract and beat in after the sugar.
 
PREP TIME: 20 minutes
BAKING TIME: 35 minutes for 9-inch cake, about 20 minutes for minis
SERVINGS: 6
 
2 cups unbleached cake flour (not self-rising), plus more for pan
2 teaspoons baking powder
Pinch vanilia (vanilla powder)
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
6 large eggs, separated
1/2 cup Greek yogurt
Grated zest of 2 lemons
Pinch sea salt
 
STRAWBERRY WHIPPED CREAM
1 cup cold heavy or whipping cream
1/4 cup confectioners’ sugar
5 large strawberries, pureed
 
1. Heat oven to 350°F. Grease and flour a 9-inch heart-shaped cake pan or 6 mini heart-shaped pans. In a bowl, sift together the flour, baking powder, and vanilia.
 
2. In a mixer bowl, beat the butter until creamy. Gradually beat in the sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well. Alternately beat in the flour mixture and yogurt, beginning and ending with flour mixture, until incorporated. Stir in the zest.
 
3. In a clean mixer bowl with clean beaters, beat the egg whites with the salt to stiff but not dry peaks. Fold half of the beaten whites into the cake batter until combined, then fold in the remaining whites until combined well. Pour into the prepared pan(s), spreading evenly, and bake about 35 minutes for 9-inch cake (about 20 minutes for minis), until risen, golden, and a toothpick inserted in center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s). (Can be made ahead. Store in an airtight container at room temperature up to 1 day.)
 
4. Make Strawberry Whipped Cream: In a chilled mixer bowl using chilled beaters, beat the heavy cream on high speed to soft peaks. Gradually beat in the confectioners’ sugar just to stiff peaks (do not overbeat). (Can be made ahead. Cover and refrigerate up to 1 day.) Whisk in the strawberry puree just before serving.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy our Valentine It Greek menu. Join us next week as explore Pita-bilities—four ways to get creative with pita bread, Greek style!
 
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 here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly
 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube  cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
​ 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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Cocktails That Say “Opa!”

11/30/2020

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Greek-created Classics

Flipping cocktail recipes was not only fun, it was a tasty testing process. These Greek-ified classics are our new favorites for entertaining and they’ll put the “Opa” in your gathering. Join us as we shake up some deliciousness!
 
The recipes below partner with videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. 

For each cocktail:
TOTAL PREP TIME: 5 minutes
SERVINGS: 1
EQUIPMENT: liquor shaker​, cocktail pick, vegetable peeler (to shave chocolate or make curls)

Ouzo

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​OUZO MARTINI (episode 149)
We flipped a classic martini into a Greek version using ouzo, mastiha liqueur, and almond-stuffed olives. If this doesn’t have you shouting “OPA!” nothing will!
 
1 cup ice
2 ounces ouzo
3/4 ounce dry vermouth
Splash mastiha liqueur
2 Greek almond-stuffed olives, skewered on a pick
Lemon rind twists, for garnish
 
Shake (don’t stir) all of the ingredients together, then strain into a chilled cocktail glass.
Serve with olives and garnish with lemon twists, if desired.

Kumquat

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​CHOCOLATE-KUMQUAT MARTINI (episode 150)
Greek kumquat liqueur adds a luscious fruitiness to this rich chocolate cocktail. Like anything chocolate-dipped, it’s irresistible.
 
1 cup ice
1 1/2 ounces chocolate liqueur
1 1/2 ounces crème de cacao
1/2 ounce Greek kumquat liqueur
2 1/2 ounces light cream
Semi-soft chocolate bar, for garnish
 
Shake (don’t stir) all of the ingredients (except the chocolate bar) together, then strain into a chilled cocktail glass. Top with shaved chocolate or curls and serve.

Mastic

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​APELLA MASTIC MULE (episode 151)
The Moscow mule has gone south to Chios where the mastic tree grows, releasing the unique flavorful resin used to make mastic liqueur, the main ingredient in this cocktail. We named it for the Karpathian town of Apella because it reminds us of carefree days walking on its award-winning shores.
 
1 cup ice
1 1/2 ounces fresh orange juice
1 1/2 ounces mastic liqueur
1/2 ounce ginger juice
2 oz ginger ale
4 fresh mint leaves, crushed, plus a sprig, for garnish
1 orange slice, for garnish
 
Shake all of the ingredients (except the garnishes) together, then strain into a chilled glass mug. Garnish with a mint sprig and orange slice and serve.

Moshato

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TIPSY MOSHATO MELONADE / METHISMENI PEPONADA (episode 152)
This smoothie flip makes a colorful layered cocktail that’s flavored with aromatic Moshato (muscat) liqueur. It’s delicately sweet and richly vibrant.
 
KOUZINA TIP: If you’d like a sweeter drink, add a little honey to each fruit when you puree them.
 
2 ounces chilled lemon seltzer
1 ounce chilled Moshato (muscat) liqueur
1/2 cup juiced or pureed watermelon
1/2 cup juiced or pureed honeydew
1/2 cup juiced or pureed strawberries
1 strawberry, for garnish
Fresh mint leaves, for garnish
 
Pour the seltzer and Moshato into a tall chilled glass. Gently layer the fruit in the glass. If you’d prefer not to layer the fruit, shake all the ingredients (except garnishes) together, then pour into the glass. Garnish with a strawberry and mint leaves and serve with a straw.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Opa Cocktails. Join us next week for Pasta to Makaronia—four classic recipe flips to Greek up your comfort food!
 
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 here and on YouTube next Monday!
 
Until then~
Stin iyia sou!  To your health!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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Cocktail Kefi

1/30/2017

2 Comments

 

Party Like A Greek

COCKTAIL: an alcoholic drink and hors d’oeuvre (meze).
KEFI: Greek for the spirit expressing the joy of life. Whether you’re planning on hosting a dinner, launching a tailgate party, or celebrating happy hour, a cocktail and meze are always in demand. We developed fuss-free Greek drink and appetizer recipes that will add kefi to any occasion.
Cocktail + Kefi = Opa!
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​KUKLA’S KOCKTAIL
(Κούκλας Κοκτέιλ)
by Kelly Salonica Staikopoulos and Joanne Staikopoulos Marzella
As featured in the upcoming cookbook:
Kukla’s Kouzina: A Gourmet Journey~Greek Island Style
 
This get-the-party-started cocktail has a licorice-mocha flavor that’s infused with a tangy citrus sorbet in place of ice, keeping the drink well chilled.
 
Total preparation time: 5 minutes
Yield: 1 serving
 
INGREDIENTS
1 mini scoop (about 2 tablespoons) orange or lemon sorbet
1 ounce ouzo liqueur
½ ounce coffee-flavored liqueur (such as Kahlua)
Orange slice or orange zest curl, for garnish
 
DIRECTIONS
Place the sorbet in a martini or old-fashioned glass and pour ouzo and coffee-flavored liqueur over the top. Swirl to combine. Garnish the glass with an orange slice or top the sorbet with a zest curl, if desired. Makes 1 serving.

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TYROKOULOURA
(τυροκούλουρα)
by Kelly Salonica Staikopoulos and Joanne Staikopoulos Marzella
As featured in the upcoming cookbook:
Kukla’s Kouzina: A Gourmet Journey~Greek Island Style
 
This easy-to-make Greek meze is a crowd pleaser. The recipe is based on snacks Kukla used to make with leftover scraps of dough…and there were no leftovers when she was done baking! The puff pastry can be found in the frozen-food section of your market.
 
Do-ahead tip: These snacks can be prepared up to 1 hour ahead and baked when ready to serve. Make the twist rings, placing them on the baking sheets but do not brush them with egg or add seeds. Cover completely with plastic wrap and keep refrigerated until ready to bake, up to 1 hour. Preheat the oven, remove the plastic wrap from the baking sheets, brush the rings with egg and top them with seeds. Proceed with baking instructions in step 4.
 
Preparation time: 25 minutes
Baking time: about 15 minutes
Yield: 18 mezedes (appetizers)
 
INGREDIENTS
Vegetable shortening
All-purpose flour, for dusting
1 sheet (about 9 ½-inch square) prepared puff pastry, thawed according to package directions
1 large egg, beaten well
2 tablespoons shredded kasseri cheese
2 tablespoons shredded graviera cheese
1/4 cup finely chopped deli ham, dry pepperoni (sweet or hot), cooked sausage or bacon
1/4 teaspoon dried oregano
2 tablespoons black sesame seeds (mavrosisamo)
 
DIRECTIONS
1. Heat oven to 400°F (204°C). Lightly grease 2 large baking sheets; set aside.
 
2. On a lightly floured surface, unfold the pastry sheet and, using a rolling pin, roll out to an 11½-inch square, 1/8-inch thick.  
 
3. Lightly brush half of the pastry sheet with egg and sprinkle brushed side evenly with the cheeses, ham, and oregano. Lightly brush the other half of the pastry sheet with egg and fold over, covering the filling completely. With fingertips, press pastry around the edges, then, using the rolling pin, roll gently over the top to seal.  
 
4. Cut the pastry crosswise into 1/2-inch-thick strips, about 6 inches long, making about 18 strips. Twist each strip and pinch the ends together, forming a circle. Place the twist rings 2 inches apart on the prepared sheets. Brush the rings with egg, then sprinkle them with the black sesame seeds. 
 
5. Bake for about 15 minutes, until puffed and golden brown. Serve warm (they can also be served at room temperature but warm is preferable). 
 
Recipes © copyright 2017 Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com  

I hope you enjoy making and eating these Kukla’s Kouzina specialties!
 
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 © 2017 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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World Cup Tailgating~Greece Scores the GOAL!

6/8/2014

0 Comments

 

Soccer (or as the Greeks say, fOOt-ball) Madness

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The World Cup (June 12 to July 13)—It’s the Olympics of soccer and there’s nothing Greeks take more seriously than their podosphero (ποδόσφαιρο, poh-THOH-sfeh-roh) or foot-ball (ποδό-foot, σφαιρο-shere or ball), commonly referred to as soccer (especially in the USA) so as not to confuse the game with American football, which is, well, a whole different ball game!  

Four years in the making, with annual soccer seasons spanning from August to May, the best of the best are selected from club teams around the world to compete globally on national teams representing their homeland. This year, Greece has made it to the World Cup and its team is an all-star lineup of stellar-performing players. USA will be in the World Cup this year as well so it’ll be a huge event for both countries.

THE Greek Sport

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Soccer is the great Greek pastime (for most of the world too, but, hey, we’re Greek at Kukla’s Kouzina!). We’ve even got a soccer field right below our property in Karpathos. It's "the" sport in Greece and now that the country is World-Cup bound, it’s going to be pure nirvana…and pandemonium. Greece’s pride in their soccer players is over the top, and with the World Cup that pride will be exploding. Passion and enthusiasm collide when it comes to soccer—the physical act of watching (and reacting to) the game can cause its own collisions and should be declared a side-sport that is not recommended for the faint of heart. When it’s game on, fans will skip work and ditch school to be a part of the action and witness history in the making—an unofficial holiday will be declared and bosses and teachers alike will not question anyone’s absence…how could they when they’re watching the games as well?!

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Greek Snacking World-Cup Style

So what does soccer have to do with food? Well, where there’s a sports event, there’s a party. And what’s a party without munchies and drinks to get the fun started? To represent Greece in the World Cup tailgate festivities, we developed a Greek cocktail and a snack recipe that will celebrate our mother-country’s team and will cheer them on to victory.
Zeto Ellada (Ζήτω Ελλάδα, ZEE-toh eh-LAH-thah)! 
Victory Greece!
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KUKLA’S KOCKTAIL
(Κούκλας Κοκτέιλ)
by Kelly Salonica Staikopoulos and Joanne Staikopoulos Marzella
As featured in our upcoming cookbook: Kukla’s Kouzina: A Gourmet Journey~Greek Island Style


A game-time winner, this cocktail celebrates with a licorice-mocha flavor that’s infused with a tangy citrus sorbet in place of ice, keeping the drink well chilled.

Total preparation time: 5 minutes
Yield: 1 serving

INGREDIENTS
1 mini scoop (about 2 tablespoons) orange or lemon sorbet
1 ounce ouzo liqueur
½ ounce coffee-flavored liqueur (such as Kahlua)
Orange slice or orange zest curl, for garnish

DIRECTIONS
Place sorbet in a martini or old-fashioned glass and pour ouzo and coffee-flavored liqueur over top. Swirl to combine. Garnish glass with an orange slice or top the sorbet with a zest curl, if desired. Makes 1 serving.



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TYROKOULOURA
(τυροκούλουρα)
by Kelly Salonica Staikopoulos and Joanne Staikopoulos Marzella
As featured in the upcoming cookbook: Kukla’s Kouzina: A Gourmet Journey~Greek Island Style


This easy-to-make Greek meze is a satisfying game-day party snack that’s sure to be a crowd pleaser. This recipe is based on snacks Kukla used to make with leftover scraps of dough…and there were no leftovers when she was done baking! The puff pastry can be found in the frozen-food section of your market. 

Do-ahead tip: These snacks can be prepared up to 1 hour ahead and baked when ready to serve. Make the twist rings, placing them on the baking sheets but do not brush them with egg or add seeds. Cover completely with plastic wrap and keep refrigerated until ready to bake, up to 1 hour. Preheat the oven, remove the plastic wrap from the baking sheets, brush the rings with egg and top them with seeds. Proceed with baking instructions in step 4.

Preparation time: 25 minutes
Baking time: about 15 minutes
Yield: 18 mezedes (appetizers)

INGREDIENTS
Vegetable shortening
All-purpose flour, for dusting
1 sheet (about 9 ½-inch square) prepared puff pastry, thawed according to package directions
1 egg, beaten well
2 tablespoons shredded kasseri cheese
2 tablespoons shredded graviera cheese
1/4 cup finely chopped deli ham, dry pepperoni (sweet or hot), cooked sausage or bacon    
1/4 teaspoon dried oregano
2 tablespoons nigella seeds (black sesame, mavrosisamo)

DIRECTIONS
1. Heat oven to 400°F (204°C). Lightly grease 2 large baking sheets; set aside.

2. On a lightly floured surface, unfold the pastry sheet and, using a rolling pin, roll out to an 11½-inch square, 1/8-inch thick.  

3. Lightly brush half of the pastry sheet with egg and sprinkle brushed side evenly with the cheeses, ham, and oregano. Lightly brush other half of the pastry sheet with egg and fold over, covering the filling completely. With fingertips, press pastry around the edges, then, using the rolling pin, roll gently over the top to seal.     

4. Cut the pastry crosswise into 1/2-inch-thick strips, about 6 inches long, making about 18 strips. Twist each strip and pinch the ends together, forming a circle. Place twist rings 2 inches apart on the prepared sheets. Brush the rings with egg, then sprinkle them with nigella seeds. 

5. Bake for about 15 minutes, until puffed and golden brown. Serve warm (can also be served at room temperature but warm is preferable). 

Recipes © copyright 2014 Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com  

I hope you enjoyed World Cup Tailgating~Greece Scores the GOAL! and that you have fun watching the games. Tell us about your favorite tailgate recipes and you might see them featured here during World Cup month.

Sign up for our e-newsletter (if you haven’t already) and stay connected for all Kukla's Kouzina updates and news.

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

Until then~
Kali oreksi! Good appetite!

Kelly

RESOURCES
2014 FIFA World Cup Brazil
Christopher Staten (good friend and genuine, bona fide, die-hard soccer fan)

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© Copyright 2014 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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    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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