On Apr 29, 9:52*pm, sf > wrote:
> On Wed, 29 Apr 2009 07:08:33 -0700 (PDT), Kris >
> wrote:
>
>
>
>
>
> >I think by now people have covered the wine (although Greeks do drink
> >beer too).
>
> >About food:a great meze (Greek version of tapas) buffet would be
> >wonderful, very party friendly,and easy to make ahead. *You could do
> >things like skordalia or taramasalata spreads, marianated feta, greek
> >meatballs, dolmades (stuffed grape leaves), tiropita (phyllo cheese
> >triangles), olives, roasted marinated peppers, etc.
>
> >If you do grill, try souvlaki kebabs. Marinated & skewer ahead of
> >time. Easy.
>
> >Greek is a lovely theme that you can do gorgeous food with. *Let me
> >know what other ideas you need. My best friend id Greek and I have a
> >lot of recipes/other ideas you could do.
>
> Thanks for the offer, Kris! *I'm going to take you up on it too.
> Everything you mentioned appealed to me! *Recipes will be greatly
> appreciated. *It'll be a cocktail party, but who knows how long it
> will last? *So, I'd like to serve substantial finger foods. *Could be
> dinner for some too.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.- Hide quoted text -
>
> - Show quoted text -

Okay, here's a couple to start with.

By the way, the cookbook "Greek Cooking for the Gods" is a good one
for Greek food. Maybe your library carries it. Or if you can get a
hold of any Greek Orthodox church cookbook, you'll know the recipes
are good.

Skordalia (Greek Potato Garlic Spread)


6 cloves garlic -- cut up
2 cups cooked potatoes -- mashed
1/2 teaspoon salt
1 cup olive oil
1/2 cup white wine vinegar

Reserve half of the potatoes.In a food processor or blender, process
garlic briefly to mince. Add
half of the potatoes and salt and process at high speed until smooth.
Alternating oil
with vinegar, slowly add liquids in a fine steady stream. Blend until
smooth, thick, and creamy. Stir in remaining potatoes. If sauce is
too thick, thin with a little
water.


Souvlaki (Greek Kebabs)

For every pound of cubed prok shoulder or butt,use:

1 tsp salt
1/4 tsp granulated garlic
1 large garlic clove,minced
1/8 tsp pepper
1/2 tsp oregano
Lemon juice, about a cup or to taste

Marinate overnight, then skewer meat. (Skewer ahead of time too if you
want). When grilling, give some space between kebabs to ensure proper
cooking.



Taramasalata (Greek Fish Roe Spread)

Ingredients
1 small onion
1/2 cup tarama (carp or cod roe)
1 medium potato, peeled and boiled
1 cup of white bread slices soaked in water, measured after squeezed
dry
1/3 cup lemon juice or as desired
1/2 cup olive oil, plus extra

In a food processor puree the onion. Add the tarama, potato, bread,
lemon juice and olive oil. Add a little more olive oil if necessary to
make the mixture fluffy.


Tiropita (Greek Phyllo Cheese Triangles)


4 eggs at room temperature

1 pound of feta cheese, crumbled

2 8 oz.packages cream cheese

½ c. grated Parmesan cheese

Salt and Pepper to taste (cheeses are salty so salt carefully)

1 pound phyllo dough

1 pound butter, melted and clarified


Bring eggs and cheese to room temperature. In electric mixing bowl,
mix feta and one egg and beat at low speed. Add cream cheese and
blend into mixture. Add remaining eggs one at a time. Add seasonings
and beat until all ingredients are well blended.

Brush tops with melted butter. Prick with toothpick and bake in
preheated 350 degree oven for 25 minutes or until golden brown.

May be prepared ahead of time, frozen, and baked when ready to serve.


Keftedes (Greek Meatballs)

1 Pound Lean beef or veal, ground
1 medium Onion; grated
1 Garlic clove; crushed
2 Slices Bread; crusts removed, soaked as below
1 Egg; lightly beaten
3 Tablespoons Parsley; (minced)
2 Mint sprigs; chopped
1/2 Teaspoon Ground allspice
1 Tablespoon Dry red wine
2 Tablespoons Water (more if necessary)

*Note: Bread slices should be soaked in water, then squeezed dry.
*Ground cinnamon or corriander may be substituted for allspice if
desired. In a large bowl, combine the ground meat with the onion,
garlic, bread, egg parsley, mint, spice, and wine and knead for 2
minutes. The mixture should be soft; add a few tablespoons of water if
necessary. Season with salt and pepper to taste, then cover and
refrigerate for at least 1 hour. Pinch off small pieces the size of
walnuts or smaller and roll into balls between your palms, then dredge
lightly in flour. Heat the oil in a frying pan to the smoking point,
slip in the keftedes, and fry until crisp, turning constantly with
tongs. Remove with slotted spoon and drain on absorbent paper.


Marinated Feta Skewers

2 teaspoons fennel seeds
2 teaspoons lemon zest
3 tablespoons lemon juice
1 teaspoon cracked black pepper
4 ounces feta cheese, cut into 24 (1/2-inch) cubes
24 mint leaves
1/4 large English cucumber, seeded, and cut into 1/2-inch chunks
12 pitted green olives, halved (Cherry tomatoes could also be used)

In a medium bowl combine the fennel seeds, zest, juice, and pepper.
Gently stir in the feta and marinate for 1 hour or more.

To make the skewers, place a mint leaf about 3/4-inch up the skewer,
then add an olive half, then a chunk of cucumber/tomato. Gently place
a cube of the marinated feta on the end.


That's all I have time for now. Let me know if any others are needed.

Oh, I should note that dolmades are complicated to make for a newbie.
Maybe try a deli for those? (make sure their recipe has decent flavors
though, like mint, garlic and lemon).

Hope this helps!

Kris