Spoon Sweets
Actually these were not intended to become a fig jam but as I said yesterday, when I went to the farmers’ market I bought tons of fruit, amongst other two kinds of figs: black figs and royal figs. The only ones in the family eating figs is my elder son and me. We ate a [...]
Continue reading about Marmelada Syko kai Glyko Syko (Fig jam and Fig Spoon Sweet)
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 [...]
Spoon sweets are sweet 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. Whole fruit preserves can be found in most Greek and Cypriot homes. [...]
Continue reading about Karpouzi glyko (Water Melon Rind spoon sweet)
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 [...]
Continue reading about Glyko Bergamonto (Bergamot spoon sweet)
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 [...]
I think that I have given enough recipes of spoon sweets so that you may get the idea what this is about. Most fruit and vegetables can be done in the same way. Just have in mind that if a fruit or vegetable is bitter you will have to change the water for some days [...]
Continue reading about Nerantzi Glyko (Bitter Orange Spoon Sweet)
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. There are two varieties of the sour cherry: [...]
Continue reading about Glyko Vyssino (Sour Cherries) and Vyssinada drink
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 that the syrup has the proper density. If we have doubts and don’t know if the syrup is ready this is what we should do. [...]
Continue reading about How can we tell if the syrup is ready?
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 [...]
Continue reading about Glyko Karydaki – Fresh Walnuts Preserved in Syrup
When preparing spoon sweets we must be sure that the syrup is just right neither too watery nor too thick. Usually if they are not thick enough if they are left outside the refrigerator they will get mildew and if they are too thick the sugar will crystallize. In any case there is no need [...]
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