Holidays - eatinscanada.com

Dolmathes with Avgolemono Sauce, aka Greek Stuffed Grape Leaves

Gayle Hurmuses — Thu, 28 Dec 2023 19:08:01 +0000

Greek stuffed grape leaves are one of the classic recipes of Greek cuisine and made throughout the Mediterranean with regional variations. Within Greece, they are also known as dolmathes, dolmades, dolma, dolmadakia, or yaprakia.. n Arabic-speaking countries, they may be called warek enab “leaves of grapes“..or sarma. Other names include mljeveno meso, yaprakas, tolma, and… Read More »Dolmathes with Avgolemono Sauce, aka Greek Stuffed Grape Leaves

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Homemade Limoncello is easy peasy: Here’s how to make it

Gayle Hurmuses — Mon, 30 Oct 2023 22:24:11 +0000

My first taste of limoncello (sounds like “lemon cello”) was over 20 years ago. I remember it like yesterday. My friend Shelley’s parents had recently visited and had introduced her to it then. Shortly her parent’s visit, on one of our regular girls nights Shelley pulled a bottle of limoncillo from her freezer and poured… Read More »Homemade Limoncello is easy peasy: Here’s how to make it

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Marzipan

Gayle Hurmuses — Mon, 20 Mar 2023 17:00:53 +0000

Marzipan is easy & fun to work with I am a big fan of marzipan, but always expected it to be difficult to make and work with. Contrary to expectations, it is both simple to make and easy to work with. And FUN! Like working with playdough, except you may eat it, and your hands… Read More »Marzipan

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Pastizzi Quiche

Gayle Hurmuses — Tue, 14 Mar 2023 14:34:22 +0000

When you have some puff pastry to play with and can't choose between Pastizzi or Quiche, make both!

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Kourambiedes – Greek almond cookie recipe

Gayle Hurmuses — Sat, 17 Dec 2022 15:00:56 +0000

Classic Greek Almond Cookies Kourambiedis have always been my favourite Greek cookie/confection. One of the best parts of holiday dinners was unwrapping the packages from the bakery on Broadway in Greektown and sneaking an early piece or two. I loved them enough that it was one of the things I learned to make early in… Read More »Kourambiedes – Greek almond cookie recipe

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It’s December! Strategies for holiday treats, gifts, and family dinners

Gayle Hurmuses — Wed, 14 Dec 2022 23:15:19 +0000

It’s December! Strategies for holiday treats, gifts, and family dinners I was raised in a large household with as many as 12 people, including elderly relatives and a housekeeper. There were 6 children in the family and two cousins who lived with us for a few years. Family dinner for us most days was what… Read More »It’s December! Strategies for holiday treats, gifts, and family dinners

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Christmas or Thanksgiving Turkey at 400º with Wild Rice Stuffing

Gayle Hurmuses — Fri, 09 Dec 2022 15:00:10 +0000

When it came to Christmas dinner, Dad had a lot in common with King Charles. In our family, the prerogative of cooking Christmas dinner was held by the eldest male. My Grandfather Hurmuses (Papou) held the post until he died at 93. Then and only then, at the age of 73, was my father finally… Read More »Christmas or Thanksgiving Turkey at 400º with Wild Rice Stuffing

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Easy dry salt-cured olives and olive salt

Gayle Hurmuses — Thu, 10 Nov 2022 05:35:48 +0000

Dry cured olives for entertaining and family dinners My favourite olives both to make and to eat are dry cured. These are so easy to prepare that it’s generous to say that I “made” them. They have other advantages aside from the ease of preparation too. Dried olives last considerably longer than brine cured, and… Read More »Easy dry salt-cured olives and olive salt

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GaddAboutEating Green Tomato Mincemeat

GaddAbout Eating — Wed, 26 Oct 2022 16:30:18 +0000

Recipe and photos by GaddAboutEating. A brilliant way to use up your green tomatoes at the end of the season to make a delicious fall treat. I associate this with Christmas and New Years but judging by the fact that I don’t have any left from last years batch, it seems that this is popular… Read More »GaddAboutEating Green Tomato Mincemeat

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Lemon Butter

Gayle Hurmuses — Wed, 26 Oct 2022 03:56:15 +0000

This makes a wonderful hostess gift and as I’ll show in another later column, is nearly the same as making Hollandaise Sauce. There’s more to come for this section, watch for updates.

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