1 - 5 of 5 Posts
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!
 

Planning a "Greek" Garden - Tips?

Nothing tastes better than vegetables, fruits, herbs, et cetera that have come straight from the earth to the plate. The only way to really have full control is to grow a lot of food on my own. I am sure this is one of the reasons why food tastes so good in Greece.

It's time to start planning my garden because before I know it, I will need to start planting. And, I might want to start some things from seed. I know realistically I won't be able to grow 100% of my produce, but I would at least like to contribute.

What should I plant?

Priority are tomatoes. I would also like to grow some lettuce and other things. Bell peppers. For herbs, oregano, basil, dill, parsley, mint. Maybe cucumbers and squash? Was thinking maybe to grow strawberries and some other fruits - but fruit seems a lot tricker.

What do you guys think?

Choosing a Greek Olive Oil to Use for Cooking

I've recently become fascinated with the nuances of cooking oils, specifically Greek olive oil, and I'm curious about how others go about selecting the right one for their cooking needs. With its renowned flavor profile and health benefits, Greek olive oil is a staple in my kitchen. However, with so many varieties and flavor strengths (from robust to mild), I often find myself overwhelmed by the choices.

I have a great olive oil that I use as a finisher or to put on salad. I love the flavor so much. I only have a small quantity, though. So, I want to preserve it. In other words, I don't want to use it for cooking, I think it will ruin it.

How do I really choose a Greek olive oil to cook with?


greek-olive-oil.jpg

Learning about Greek honey

As part of my Lenten journey, I am replacing sugar with honey whenever I can. Sugar is overdone and feels like an indulgence. I read somewhere that honey is acceptable even during strict fasts, so I thought I'd get to know it a bit more.

Could anyone share insights or personal experiences on:

Traditional Greek Dishes Featuring Honey: Which are the standout dishes where honey plays a pivotal role?
I use honey with Greek yogurt and a bunch of desserts. Having desserts doesn't feel right during Lent, but the yogurt with honey sounds good?

Pairing Honey with Other Ingredients: Are there specific ingredients or types of honey that best complement certain Greek foods?
I love it with lemon in tea, but that's all I can think of.

Cooking Tips with Honey: Any tips on cooking with honey? Perhaps, how to balance its sweetness or how to choose the right honey for savory dishes versus desserts?
Does it lose its sweetness if it gets too hot? I tried to use it instead of sugar the other day in something I was making (bread) and I couldn't taste the honey.

Personal Favorite Recipes: Do you have any personal honey-infused recipes passed down or discovered that you’re willing to share?

greek-honey.jpg

What do you eat for breakfast?

I have been wondering what traditional Greeks eat for breakfast. I am a bit Americanized in my habits, but I noticed I am constantly not very hungry in the morning.

From what I've gathered, a traditional Greek breakfast might not be as globally recognized as the full English breakfast or the American pancakes and bacon, but it's definitely a feast worth exploring. I'm curious, does anyone here know what a traditional Greek breakfast consists of?

From the initial research, it seems that fresh ingredients play a big role, with items like Greek yogurt, honey, fresh fruit, and nuts being quite common. There's also mention of various types of bread and pastries, such as the famous Spanakopita (spinach pie) and Tyropita (cheese pie). However, I believe there's more to discover and learn from personal experiences or detailed insights.

Do any of you have Greek heritage or have been to Greece and experienced a traditional Greek breakfast firsthand?

Food at Greek Weddings?

When it comes to planning a Greek wedding, what Greek food is traditional to serve? I am helping my friend play her wedding and want to gather information.

Could anyone share insights or personal experiences on the traditional Greek foods served at weddings? I'm curious about dishes that are must-haves on the big day, any symbolic meanings behind certain foods, and how the menu reflects Greek culture and traditions.

I remember at my cousin's wedding, they had kourabedies and some sort of traditional Cretan rice pilaf served at weddings (they're Cretan, but the wedding was in the US).
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top