What do you eat for breakfast?

Ingredients:​

• 1 jar of grape leaves (about 60-70 leaves)
• 1 cup short-grain rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil, plus extra for drizzling
• Juice of 2 lemons
• Salt and pepper to taste
• Water

Instructions:​

1. Prepare the Grape Leaves:
   • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
2. Prepare the Filling:
   • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
3. Fill and Roll the Grape Leaves:
   • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
   • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
   • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
4. Cook the Dolmades:
   • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
   • Pour enough water into the pot to just cover the dolmades.
   • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
   • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

• 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
• 1/2 cup (1 stick) unsalted butter, melted

• 4 cups whole milk
• 1 cup granulated sugar
• 1 cup fine semolina flour
• 4 large eggs
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)
• Ground cinnamon, for sprinkling (optional)

1. Prepare the Custard Filling:
   • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
   • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
   • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
   • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
   • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
2. Prepare the Bougatsa Dough:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
   • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
   • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
   • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
3. Assemble the Bougatsa:
   • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
   • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
   • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
   • Repeat this process with the remaining puff pastry portions and custard filling.
4. Bake the Bougatsa:
   • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
   • Remove the bougatsa from the oven and let it cool slightly before serving.

1. Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
2. Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
3. Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
4. Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?