Spoon Sweets

Ivy on Δεκεμβρίου 1st, 2008

In Greece and Cyprus we like preserving fruits and you can make what we call glyka tou koutaliou (spoon sweets) with anything you can imagine. We make glyka tou koutaliou with fruit, flowers, vegetables and nuts. Quince is one of my favourite fruit preserves and this was the first time I attempted to make some.  […]

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Continue reading about Glyko Kydoni me Amygdala (Quince Spoon Sweet)

Ivy on Σεπτεμβρίου 7th, 2008

Figs is one of my favourite summer fruit.  In this post I have two recipes for figs but these two recipes cannot be made during the same period. The spoon sweet (fruit preserve) is made when the figs are still green and unripe whereas the jam is made when figs are ripe. Fig Spoon Sweet […]

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Continue reading about Glyko Sykalaki kai Marmelada Syko (Fig Spoon Sweet and Fig Jams)

Ivy on Ιουλίου 31st, 2008

Cherries have a remarkably short growing season and in Greece this period is between  June and end of July. In Cyprus I remember we could eat cherries, as early as May but by June they were gone. There are a few types of cherries, such as wild cherries, Bind, Lambert, Rainier, Royal Ann and Sour […]

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Continue reading about Glyko Kerassi (Cherry Spoon Sweet)

Ivy on Ιουλίου 14th, 2008

Glyka tou Koutaliou, which translates as «spoon sweets» are fruit preserves, served in a spoon (occasionally with a small fork) as a gesture of hospitality. They can be made from almost any fruit, though sour and bitter fruits are especially prized. There are even spoon sweets made from vegetables such as carrots, eggplants, tomatoes etc. […]

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Continue reading about Glyko Karpouzi – Watermelon Rind Preserve (spoon sweet)

Ivy on Φεβρουαρίου 21st, 2008

Bergamots can be found in Greece, Cyprus, Italy, and other Mediterranean countries. Bergamot originated in Asia and is a small tree with long, oval green leaves with white flowers, which blossom during the spring. The bergamot bears a small fruit which matures early January and is about the size of an orange but it’s shape […]

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Continue reading about Glyko Bergamonto (Bergamot spoon sweet)

Ivy on Φεβρουαρίου 8th, 2008

Christmas and New Year’s Day are not very far away and during the Christmas holidays we cooked and prepared lots of sweets and savory dishes.  After seeing the event of Tuesday leftovers to search our pantries or cupboards and create things from our leftovers I realized how many things I could have prepared out of […]

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Continue reading about Trouffes (Truffles)

Ivy on Νοεμβρίου 19th, 2007

  Nerantzi, called kitromilo (or kitromilaki for the small ones) in Cyprus, (bitter oranges or Seville Oranges), Citrus  aurantium belong to the citrus family but they are not edible because of their bitterness.  However, they can be made into three kinds of preserves.  When it is in blossom, when it is green the whole fruit is preserved and […]

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Continue reading about Kitromilaki or Nerantzi Glyko (Bitter Orange Spoon Sweet)

Ivy on Νοεμβρίου 19th, 2007

Sour cherries (Prunus cerasus), is a species of Prunus in the subgenus Cerasus (cherries), native to much of Europe and southwest Asia. It is closely related to the wild cherry (P. avium), but has a fruit that is more acidic and so is useful primarily for cooking.   Wild cherries have been documented by  the Greeks as early as […]

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Continue reading about Glyko Vyssino (Sour Cherries) and Vyssinada drink

Ivy on Νοεμβρίου 18th, 2007

Although I have already given a few recipes for spoon sweets I forgot to mention how we know if the syrup is ready. It is very important for spoon sweets (fruit preserves) and jams that the syrup has the proper density. If we have doubts and don’t know if the syrup is ready this is […]

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Continue reading about How can we tell if the syrup is ready?

Ivy on Νοεμβρίου 17th, 2007

Karydaki, which means small (or young) walnut, is one of the best Greek traditional spoon sweets.   The spoon sweet is made with baby green walnuts  in Spring, when the outer shell has not become hard.   The procedure for making it is a bit labour intensive  but it is worth while. Use the tenderest ones […]

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Continue reading about Glyko Karydaki – Fresh Walnuts Preserved in Syrup

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