{"id":443,"date":"2008-10-28T04:21:00","date_gmt":"2008-10-28T08:21:00","guid":{"rendered":"http:\/\/kalofagas.ca\/?p=443"},"modified":"2009-03-05T12:14:34","modified_gmt":"2009-03-05T16:14:34","slug":"mezedes-at-the-greek-table","status":"publish","type":"post","link":"https:\/\/www.kalofagas.ca\/2008\/10\/28\/mezedes-at-the-greek-table\/","title":{"rendered":"Mezedes at the Greek Table"},"content":{"rendered":"<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/_V8CJ9SigOho\/SQbb6qRkpqI\/AAAAAAAAEHw\/YXZG1NulE0M\/s1600-h\/DSC_0040.JPG\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px; height: 226px;\" src=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/_V8CJ9SigOho\/SQbb6qRkpqI\/AAAAAAAAEHw\/YXZG1NulE0M\/s400\/DSC_0040.JPG?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5262135015455893154\" border=\"0\" \/><\/a><br \/>Mezedes are Greek appetizers and there are two approaches when approaching the Greek “trapezi” or table.<\/p>\n<p>One is to offer up several little bites and tastes to your guests throughout the night. This type of evening has no 1st, 2nd or main course…just meze after meze after meze with conversation and drink to accompany the food.<a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/_V8CJ9SigOho\/SQbcDgWGitI\/AAAAAAAAEH4\/7gxXNMmW22c\/s1600-h\/DSC_0005.JPG\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px; height: 268px;\" src=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/_V8CJ9SigOho\/SQbcDgWGitI\/AAAAAAAAEH4\/7gxXNMmW22c\/s400\/DSC_0005.JPG?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5262135167409359570\" border=\"0\" \/><\/a><\/p>\n<p>The other approach is to offer up some small bites (again) mezedes but to nudge your guests’ appetites, not satisfy it. This latter approach is the one I took for my Greek-themed Thanksgiving Dinner.<\/p>\n<p>I made three – no four mezedes, all were simple, all easy executed and big on flavour. I also made sure there weren’t too many as I’ve gone too far in the past with the appetizers and have left my guests stuffed and not so quite ready for the main courses of the evening.<\/p>\n<p>The first appetizer I brought for my guests was the “Greek sushi”. The Greek sushi reference was inspired by an print ad I saw from a Greek food company that produces many ready-made appetizers for the Greek homekeeper who’s too busy to prep such mezedes.<a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/4.bp.blogspot.com\/_V8CJ9SigOho\/SQbcWXtaVnI\/AAAAAAAAEIA\/kbrWKpB9A2E\/s1600-h\/IMG_8351.JPG\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 277px;\" src=\"https:\/\/i0.wp.com\/4.bp.blogspot.com\/_V8CJ9SigOho\/SQbcWXtaVnI\/AAAAAAAAEIA\/kbrWKpB9A2E\/s400\/IMG_8351.JPG?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5262135491508721266\" border=\"0\" \/><\/a><\/p>\n<p>Assembly of the Greek sushi was quite simple: make Dolamadakia Yialantzi cooked long grain rice that was flavoured with sauteed scallions, fresh mint and dill, olive oil and lemon juice, salt and pepper. The tangy filling was contrasted by the natural sweetness and smokey undertones of the roasted peppers. For breaking the colour monotony, I roasted red, yellow and orange bell peppers.<\/p>\n<p>To complete the Greek sushi, the dolmadakia had to be binded to the peppers. I bought a bunch of fresh chives, boiled them in salted water for a couple of minutes and then blanched them in cold water (to retain their colour). The final step was to obviously bind the dolmadakia to the peppers with the chive string and snip of the excess. Ta-da…Greek sushi!<\/p>\n<p>The next platter of mezedes that I served up were whole wheat crostinis with warm caremelized onions tossed with pitted <a href=\"http:\/\/www.greek-recipe.com\/modules.php?name=News&file=article288\">Throumpes <\/a>olives from Thassos and some fresh thyme and dried Greek oregano.<a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/_V8CJ9SigOho\/SQbcjHmuCcI\/AAAAAAAAEII\/5o1mhILque0\/s1600-h\/IMG_8353.JPG\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 373px; height: 400px;\" src=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/_V8CJ9SigOho\/SQbcjHmuCcI\/AAAAAAAAEII\/5o1mhILque0\/s400\/IMG_8353.JPG?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5262135710523984322\" border=\"0\" \/><\/a><\/p>\n<p>Again, a simple process of slowly rendering and sauteeing your onions on medium-low heat was the key to getting soft, sweet and tender onions. This process took about 30 minutes and then I simply tossed the pitted olives in along with the thyme and Greek oregano.<\/p>\n<p>The crostinis were made by cutting thin slices off a baguette and then I simply baked them for about 8-1o minutes in a pre-heated 350F oven. This meze can also be made ahead of time…just reheat your olive and onion mixture.<\/p>\n<p>Next up in the succession of mezedes were my phyllo cups filled with a spinach and cheese mixture. The inspiration for these cups came from my mom’s recipe for Spanakopita and in particular, the filling she uses and that I prefer.<a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/_V8CJ9SigOho\/SQbd7qeTu1I\/AAAAAAAAEIQ\/ugbajxmbCBE\/s1600-h\/DSC_0083.JPG\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 199px;\" src=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/_V8CJ9SigOho\/SQbd7qeTu1I\/AAAAAAAAEIQ\/ugbajxmbCBE\/s400\/DSC_0083.JPG?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5262137231712435026\" border=\"0\" \/><\/a><\/p>\n<p>Store bought phyllo was used here along with olive oil cooking spray to make the cups. For the filling, I used convenienient and time-saving frozen spinach that was thawed, hand-squeezed of excess water and I made a filling that included the spinach, sauteed scallions, 50% Feta & 50% mizithra (ricotta), eggs to bind, chopped fresh dill and salt and pepper to taste.<a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/_V8CJ9SigOho\/SQbeWaGs1vI\/AAAAAAAAEIY\/ezHbRlO-iRg\/s1600-h\/IMG_8374-1.JPG\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 384px; height: 400px;\" src=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/_V8CJ9SigOho\/SQbeWaGs1vI\/AAAAAAAAEIY\/ezHbRlO-iRg\/s400\/IMG_8374-1.JPG?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5262137691174917874\" border=\"0\" \/><\/a><\/p>\n<p>The phyllo cups consisted of 5 layers of phyllo, with each layer getting an olive oil spray treatment. The muffin tins were also sprayed so that your phyllo cups popped out easlily after baking.<\/p>\n<p>After your phyllo sheets have been sprayed, cut the layered phyllo sheets into twelved equal squares and stuff into each muffin tin. Now fill each muffin cup with your spinach & cheese mixture and if baking immediately, place in a pre-heated 350F oven for 10-15 minutes or until golden-brown. Take out of muffin tins immediately and allow to cool just a bit.<\/p>\n<p>If like me you pre-made these spinach & cheese phyllo cups, then you can cover the muffin tray with plastic wrap (or bag) and place in the freezer for future use. I baked these phyllo cups from frozen to straight into the oven and they came out wonderfully after about 30-35 minutes in a pre-heated 350F oven.<\/p>\n<p>I gave my guests a bonus appetizer which was inspired after reading an article on a Greek-Australian chef who was often left with the dilemma of leftover Hortiatiki (Greek) salad after get-togethers.<a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/_V8CJ9SigOho\/SQbesZ3V3kI\/AAAAAAAAEIg\/YwCs-RmVP7Y\/s1600-h\/IMG_8347-1.JPG\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 368px; height: 400px;\" src=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/_V8CJ9SigOho\/SQbesZ3V3kI\/AAAAAAAAEIg\/YwCs-RmVP7Y\/s400\/IMG_8347-1.JPG?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5262138069067619906\" border=\"0\" \/><\/a><\/p>\n<p>Rather than dump the soggy leftover salad, his frugal mind opted to puree the leftover salad and turn it into a dip. Upon trying this experiment out I knew that my guests would love this and scoop up every last bit of dip.<\/p>\n<p>Again, no real recipe here, just build your Greek salad (no iceberg lettuce here) and then place in a food processor and whiz away until your have your desired consistency. You might have to add some breadcrumbs if too runny. I served these with baked pita bread triangles.<\/p>\n<p>I think the key to good mezedes is to make them simple, but make them well and if part of a dinner party, keep the samples small as you want your guests to enjoy the rest of the evening’s meal.<\/p>\n<p>Finally, in keeping with the Greek Thanksgiving meal, I offered up Greek wines that were paired with each course.<a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/_V8CJ9SigOho\/SQbe3zJGhpI\/AAAAAAAAEIo\/XLm0b8uqcEM\/s1600-h\/IMG_0013.JPG\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 378px; height: 400px;\" src=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/_V8CJ9SigOho\/SQbe3zJGhpI\/AAAAAAAAEIo\/XLm0b8uqcEM\/s400\/IMG_0013.JPG?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5262138264831559314\" border=\"0\" \/><\/a><\/p>\n<p>Steve Kriaris of the <a href=\"http:\/\/www.kolonakigroup.com\/kolonaki\/kgi\/products.html\">Kolonaki Group<\/a> recommended the Kir Yianni Akakies Rose. This wine uses 100% Xinomavro grapes (grape indigenous to to Greece and harvested from Naoussa and Amydeon).<\/p>\n<p>This rose is a no oak rose that’s crisp, best served chilled and it served as a perfect quaff for my Greek mezedes. I detected notes of strawberry and hints of lemon and according to my guests, the rose was a refreshing surprise to a gang that normally doesn’t drink rose.<\/p>\n<p>To quote one guest…”I normally don’t drink rose but if I were presented with a bottle of Kir Yanni Akakies, I would drink it (rose) more often”!<\/p>\n<div class=\"blogger-post-footer\">\n<p><a href=\"http:\/\/feeds.feedburner.com\/blogspot\/QJky\" rel=\"alternate\" type=\"application\/rss+xml\">Subscribe to Kalofagas – Pursuit of Delicious Foods<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Mezedes are Greek appetizers and there are two approaches when approaching the Greek “trapezi” or table. One is to offer up several little bites and tastes to your guests throughout the night. This type of evening has no 1st, 2nd or main course…just meze after meze after meze with conversation and drink to accompany the […]<\/p>\n","protected":false},"author":9,"featured_media":25628,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[11,143,144,40,168,13,86],"tags":[],"class_list":["post-443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-greek-thanksgiving","category-greek-wine","category-meze","category-recipe","category-vegetables","category-vegetarian"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2008\/10\/DSC_0040.jpg?fit=400%2C226&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/comments?post=443"}],"version-history":[{"count":0,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/443\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media\/25628"}],"wp:attachment":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media?parent=443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/categories?post=443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/tags?post=443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}