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voula_slat

Active member
Named because it looks like a log of salami, this is actually an easy and decadent dessert. It’s also called Kormos, I think. These are the ingredients I use:
  • 3 cups crumbled chocolate graham crackers
  • 2 T Cognac
  • 1 cup unsalted butter, melted
  • Vanilla extract
  • 1/2 cup Unsweetened Cocoa powder
  • 1 1/2 cups powdered sugar
  • 1/4 tsp salt
In a bowl, add the crackers and sprinkle with cognac. Mix the rest of the ingredients to another bowl until combined. Fold in the crackers with a rubber spatula. Spread the mixture over wax paper and shape into a log. Put in freezer for 3 hours. Slice and serve.
 
Named because it looks like a log of salami, this is actually an easy and decadent dessert. It’s also called Kormos, I think. These are the ingredients I use:
  • 3 cups crumbled chocolate graham crackers
  • 2 T Cognac
  • 1 cup unsalted butter, melted
  • Vanilla extract
  • 1/2 cup Unsweetened Cocoa powder
  • 1 1/2 cups powdered sugar
  • 1/4 tsp salt
In a bowl, add the crackers and sprinkle with cognac. Mix the rest of the ingredients to another bowl until combined. Fold in the crackers with a rubber spatula. Spread the mixture over wax paper and shape into a log. Put in freezer for 3 hours. Slice and serve.
Translation for kormos is tree trunk. I have made this with British tea crackers and it turned out good. The first time I had it was in a small town (Kymini) outside of Thessaloniki.
Here is my recipe: 1/2c sugar, 4TBS coca, 1/2 c coffee, butter, heat on low to melt butter. Add vanilla. Add chopped walnuts to biscuits, pour sauce over biscuits and nut mixture. roll in saran wrap and place in freezer wrapped in foil. Some people roll in coconut flakes or crushed nuts.
 
Translation for kormos is tree trunk. I have made this with British tea crackers and it turned out good. The first time I had it was in a small town (Kymini) outside of Thessaloniki.
Here is my recipe: 1/2c sugar, 4TBS coca, 1/2 c coffee, butter, heat on low to melt butter. Add vanilla. Add chopped walnuts to biscuits, pour sauce over biscuits and nut mixture. roll in saran wrap and place in freezer wrapped in foil. Some people roll in coconut flakes or crushed nuts.
I have never made it, but I plan to make it soon. Maybe I would use something like vanilla wafter cookies for this? I imagine they need to be crunchy. Thank you, both, for sharing you recipes! I never would have thought to add coffee, and I also had no idea Kokomos meant tree trunk.
 
Vanilla wafer cookies work wonderfully. It is more traditional to make it with these cookies. With that being said you can add anything to a good kormo recipe and give it your own twist.
 
Thank you for all the tips! I plan to use vanilla wafer cookies next time - seems like the easiest option and I wasn't quite happy with the chocolate grahams. Thank you!
 

Current food trends in Greece?

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!

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I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

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I have also noticed that each region has their own specialties. How do you go about learning about them?

greek-salad.jpg

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Here’s what I’m considering so far, but I’d love your input:
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Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

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