ORTHODOX
EASTER
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Serves 8
AMUSE-BOUCHE
Marinated Feta-Olive Skewers with TKO Shooter
HORS
D'OEUVRE
Dolmades with Bulgur and Apricots
Avgolemono
Tsoureki
ENTRÉE
Poached Salmon with Cucumber, Cress, and Caper
Sauce
Steamed Asparagus
INTERMEZZO
Rhubarb-Strawberry Sorbet
RELEVÉ
Herb-Crusted Leg of Lamb with Brandy Sauce
Buttered Artichoke Halves
SALAD
Fiddlehead and Edamame Salad
SAVOURY
Calamari Stuffed with Prawns
DESSERTS
Poached Figs with Greek Yogurt
Baklava with Rosewater Syrup
PETIT
FOUR
Koulourakia with Golden Greek
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Marinated Feta-Olive Skewers
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5
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grams fennel seeds
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1
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orange, zest and juice
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aa
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freshly ground black pepper
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120
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grams feta cheese, cut into 24 cubes
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12
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green olives, pitted and halved
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½
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Lebanese cucumber
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24
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mint leaves
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24
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wooden picks
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Stir
together fennel seeds, orange zest, orange juice, and black pepper. Tip in feta
and green olives. Marinate, chilled, for 8 hours, stirring occasionally.
Quarter
cucumber lengthwise; cut into 1.2-cm pieces. Spear a mint leaf, a cucumber
piece, an olive half, and a feta cube on each wooden pick. Arrange on plates;
serve as guests arrive.
8 @
20-cm Ø plates
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Marinated
Feta-Olive Skewers
TKO Shooter
For each serving:
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10
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ml tequila blanco
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10
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ml Kahlúa coffee liqueur
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10
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ml Ouzo
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In
a shot glass pour tequila, coffee liqueur, and Ouzo. Serve as guests arrive.
8 @
shot glasses
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Dolmades with Bulgur and Apricots
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40
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grams bulgur, rinsed and drained
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aa
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sea salt
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20
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grams red lentils, sorted and rinsed
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40
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grams red onion, finely chopped
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10
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ml olive oil
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30
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grams dried apricots, chopped
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5
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grams mint leaves, finely chopped
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aa
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ground cinnamon
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aa
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ground allspice
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16
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grape leaves, rinsed and patted dry
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500
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ml vegetable stock
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10
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ml lemon juice
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250
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ml cream
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Bring
100 ml water to a boil; remove from heat. Stir in bulgur and a pinch of sea
salt. Cover; let stand 20 minutes. Drain well. Cook lentils in boiling salted
water until tender yet still holding their shape, about 15 minutes. Drain well.
Sweat
onion in olive oil. Remove from heat. Stir in apricots, mint, cinnamon,
allspice, followed by bulgur and lentils. Divide in 16; wrap with grape leaves.
Place
dolmades, seam-side down, snuggly, in a skillet. Add vegetable, lemon juice,
and enough water to cover. Simmer until tender, about 90 minutes. Cool in
liquid; drain.
Transfer
to plates; drizzle with cream. Serve.
8 @
20-cm Ø plates
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Dolmades
Avgolemono
Avgolemono,
or egg-lemon, is a family of Mediterranean sauces and soups made with egg and
lemon juice.
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1500
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ml chicken stock
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240
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grams chicken suprême
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120
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grams orzo
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2
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eggs, lightly beaten
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60
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grams lemon juice
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aa
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sea salt
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aa
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freshly ground white pepper
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30
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grams dill twigs
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Bring
chicken stock to a simmer. Add chicken; simmer just until cooked, about 15
minutes. Lift out chicken; when tepid, dice. Strain stock; bring to a simmer.
Cook
orzo in boiling water until al dente. Drain. Whisk eggs and lemon juice until
smooth. Whisk 250 ml hot stock into egg-lemon mixture; tip into simmering
stock. Season with sea salt and white pepper. Stir in orzo and chicken; remove
from heat. Add dill twig, stirring to wilt. Ladle into bowls; serve.
8 @
240-ml bowls
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Avgolemono
Tsoureki
Tsoureki
is a brioche-like, braided Greek bread commonly served for major holidays
including Easter.
Mahaleb
is an aromatic spice. It is the seed kernel of mahaleb cherry. Mastic is a resin obtained from
mastic tree.
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1
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package active dry yeast, 7 g
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50
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grams granulated sugar
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60
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grams butter, at room temperature
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2
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eggs, separated
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120
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ml milk
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8
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grams orange zest
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2
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grams mahaleb, ground
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1
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gram mastic, ground
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1
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gram sea salt
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360
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grams all-purpose flour
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Soften
yeast and a pinch of sugar in 60 ml lukewarm water. Whisk butter, 2 egg yolks,
1 egg white, and the remaining sugar until fluffy. Whisk in next five
ingredients. Tip in flour; mix to form a smooth dough. Cover; let ferment for 2
hours.
Knock
back; divide in three; braid. Place on a parchment-lined baking sheet; let proof
until doubled in volume, about 45 minutes. Brush with the remaining egg white.
Bake in a 175°C oven until golden brown, about 25 minutes. Serve on a wooden
board.
40x28-cm
wooden board
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Tsoureki
Poached Salmon
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aa
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Court Bouillon, lukewarm
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1
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salmon, dressed, 2400 g, 60 cm, fins and gills
trimmed
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2
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continental cucumbers
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aa
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watercress
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aa
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chives
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aa
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Cucumber, Cress, and Caper Sauce
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aa
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Steamed Asparagus
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Transfer
Court Bouillon to a 60x18-cm fish poacher. Set on stove over two burners. Lower
rack so it sits on vegetables. Place salmon on rack. Add enough water to cover.
Bring to a simmer; reduce heat. Poach until the thickest part of flash reaches
55°C, about 30 minutes. Remove from heat; let cool for 1 hour. Chill overnight.
Lift
salmon on rack; let drain 30 minutes. Remove skin between head and tail. Scrape
off darker flesh; pull out bones along back. Transfer to a 60x24-cm oval
platter.
Using
a mandoline, cut cucumbers into long, thin strips. Arrange diagonally across fish,
and tie knots with watercress and chives.
Serve
with Cucumber, Cress, and Caper Sauce, and Steamed Asparagus.
Court Bouillon
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400
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grams mirepoix, cut up
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60
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ml white wine vinegar
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1
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lemon, cut into 0.5-cm rounds
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2
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bouquets garnis
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4
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bay leaves
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50
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grams sea salt
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2
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grams black peppercorns
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Bring
all ingredients and 6 liters water to a boil; simmer 30 minutes.
Cucumber, Cress, and Caper Sauce
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½
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continental cucumber, peeled, finely chopped
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15
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ml champagne vinegar
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15
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grams drained small capers
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7
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grams sea salt
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250
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grams sour cream
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50
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grams watercress, finely chopped
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aa
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freshly ground black pepper
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Toss
together cucumber, vinegar, capers, and salt. Let stand 5 minutes. Stir in sour
cream and cress; season with black pepper. Transfer to a sauce bowl.
Steamed Asparagus
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400
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grams asparagus, trimmed
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aa
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extra-virgin olive oil
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aa
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sea salt
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Steam
asparagus in a steam oven until just done. Transfer to a platter; drizzle with
olive oil; sprinkle with sea salt.
60x24-cm
oval platter
vegetable
platter
sauce
bowl w/ saucer
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Poached
Salmon
Rhubarb-Strawberry Sorbet
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240
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grams rhubarb stalks, trimmed
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100
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grams granulated sugar
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240
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grams strawberries, trimmed
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20
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ml light rum
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2
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ml lemon juice
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Dice
rhubarb into 1-cm cubes. Simmer with sugar and 100 ml water until tender, about
5 minutes. Cool.
Slice
strawberries. Add rhubarb mixture, rum, and lemon juice; purée. Chill. Churn in
an ice cream maker until frozen. Scoop into 8 chilled champagne coupes; serve.
8
sets @ champagne coupe w/ saucer
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Herb-Crusted Leg of Lamb
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1
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leg of lamb, trimmed, 3000 g
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aa
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olive oil
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aa
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sea salt
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aa
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freshly ground black pepper
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½
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head garlic
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30
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ml lemon juice
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10
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grams flat-leaf parsley, chopped
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5
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grams oregano, chopped
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aa
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mint jelly
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aa
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Brandy Sauce
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8
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Buttered Artichoke Halves
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Rub
lamb with olive oil; sprinkle with sea salt and black pepper. Place on a rack
in a roasting pan along with garlic; roast in a 160°C oven.
After
1 hour, remove garlic; cool. Squeeze out roasted flesh; whisk in lemon juice,
30 ml olive oil, parsley, and oregano. Season with sea salt and black pepper.
After
the lamb has roasted for 75 minutes, slather on garlic paste. Continue roasting
until the thickest part of meat reaches 60°C, about 45 minutes more.
Transfer
to a carving platter. Tent with foil; let rest for 20 minutes. Carve before
guests; pass around. Serve with mint Jelly, Brandy Sauce, and Buttered
Artichoke Halves.
Brandy Sauce
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aa
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roasting pan from Leg of Lamb
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120
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ml brandy
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600
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ml lamb stock
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aa
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sea salt
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Skim
off fat from roasting pan. Deglaze with brandy and lamb stock; reduce liquid to
400 ml. Season with sea salt if necessary. Strain. Transfer to a gravy boat.
Buttered Artichoke Halves
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4
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artichokes, trimmed, 300 g each
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aa
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lemon juice
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aa
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sea salt
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60
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grams butter, melted
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10
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grams flat-leaf parsley, chopped
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Brush
artichokes with lemon juice. Simmer in boiling salted water until a leaf pulls
out easily, about 25 minutes. Drain well; halve. Arrange on a platter.
Whisk
together butter, parsley, and 15 ml lemon juice. Drizzle over artichoke halves.
carving
platter
serving
platter
vegetable
platter
gravy
boat w/ saucer
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Herb-Crusted
Leg of Lamb
Fiddlehead and Edamame Salad
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350
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grams fiddleheads, trimmed
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aa
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sea salt
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500
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grams shelled edamame
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60
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ml extra-virgin olive oil
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20
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ml lemon juice
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aa
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freshly ground white pepper
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aa
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granulated sugar
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60
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grams feta cheese, crumbled
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aa
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Konservolia olives
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Blanch
fiddleheads in boiling salted water until crisp-tender, about 3 minutes.
Refresh in ice water; drain well. Bring liquid back to a boil; blanch edamame
until bright green, about 3 minutes. Refresh in ice water; drain well.
Whisk
together olive oil and lemon juice; season with sea salt, white pepper, and a
pinch of sugar. Toss with fiddleheads and edamame.
Divide
among 8 plates; sprinkle with feta cheese and Konservolia olives. Serve.
8 @
20-cm Ø plates
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Fiddlehead
and Edamame Salad
Calamari Stuffed with Prawns
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8
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squids, with 10-cm sacs
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500
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ml dry white wine
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1
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bay leaf
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aa
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sea salt
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8
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prawns, 45 g each, shelled, deveined
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100
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ml extra-virgin olive oil
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2
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lemons, zest and juice
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1
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clove garlic, minced
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10
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grams flat-leaf parsley, chopped
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2
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red chilies, seeded and chopped
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aa
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freshly ground black pepper
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Pull
off tentacles from squids; clean, keeping the tentacles.
Bring
white wine, bay leaf, a pinch of sea salt, and 1000 ml water to a simmer. Tip
in squids with tentacles; simmer for 15 minutes. Lift out; drain and cool.
Bring liquid back to a simmer. Tip in prawns; simmer for 2 minutes. Drain and
shell.
Whisk
together olive oil, lemon juice, lemon zest, garlic, parsley, and red chilies.
Toss in prawns; season with black pepper. Stuff into squid sacs. Transfer to
plates along with tentacles; drizzle with the remaining dressing. Serve.
8 @
20-cm Ø plates
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Calamari
Stuffed with Prawns
Poached Figs with Greek Yogurt
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500
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ml dry red wine
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50
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grams granulated sugar
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60
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ml balsamic vinegar
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15
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ml lemon juice
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1
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strip lemon peel
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1
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cinnamon stick, 8-cm
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2
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cloves
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aa
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sea salt
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8
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dried figs, halved
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250
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ml thick-strained yogurt
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Stir
together the first seven ingredients and a pinch of sea salt; stir in figs.
Bring to a boil; cover; simmer until figs are tender, about 40 minutes. Lit out
figs. Reduce liquid to 120 ml. Strain. Stir in figs; cool.
Spoon
yogurt into champagne coupes; top with poached figs. Serve.
8 sets
@ champagne coupes with saucer
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Poached
Figs with Greek Yogurt
Baklava with Rosewater Syrup
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120
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grams walnuts, toasted and chopped
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25
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grams granulated sugar
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2
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grams lemon zest
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4
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sheets phyllo dough, 45x35-cm each
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60
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grams butter, melted
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aa
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Rosewater Syrup
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aa
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chopped pistachio
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Mix
walnuts, sugar, and lemon zest. Cut each phyllo dough into six 20x10-cm pieces;
brush with butter. Place 8 layers into a parchment-lined 20x10x6-cm loaf pan; tip
in one-third walnut mixture. Top with 4 layers and one-third walnuts; repeat
with 4 layers and the remaining one-third walnuts. Finish with the remaining 8
layers. Slice, in pan, into eight 5x5-cm squares. Bake in a 175°C oven until
golden brown, about 30 minutes.
Pour
warm Rosewater Syrup over warm baklava; let to cool. Transfer to plates;
garnish with chopped pistachio. Serve.
Rosewater Syrup
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50
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grams granulated sugar
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15
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ml lemon juice
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5
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ml rosewater
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Bring
sugar and 60 ml water to a boil; simmer until syrupy. Stir in lemon juice and
rosewater.
8 @
20-cm Ø plates
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Baklava
Koulourakia
Koulourakia
is a traditional Greek biscuit, typically made at Easter to be eaten after Holy
Saturday.
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120
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grams butter
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100
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grams granulated sugar
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1
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egg, lightly beaten
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10
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ml vanilla extract
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220
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grams all-purpose flour
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3
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grams baking powder
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aa
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sea salt
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aa
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milk
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2
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grams ground nutmeg
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2
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grams superfine sugar
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1
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doily
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Cream
butter and granulated sugar. Whisk in egg and vanilla until fluffy. Tip in
flour, baking powder, and a pinch of sea salt; mix to form a smooth dough.
Divide in 16.
Roll
each into a 15-cm long rod; twist ends together to form koulourakia. Place on a
parchment-lined baking sheet; lightly brush with milk. Bake in a 175°C oven
until golden brown.
Mix
nutmeg and superfine sugar; sprinkle over warm cookies. Transfer to a
doily-lined platter; serve.
28-cm
Ø platter
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Koulourakia
Golden Greek
Metaxa
is a Greek distilled brown spirit. Galliano is a sweet herbal liqueur.
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750
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ml freshly brewed coffee
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100
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ml half-and-half
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100
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grams granulated sugar
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30
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grams cocoa powder
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100
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ml Metaxa
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5
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ml Galliano
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120
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ml whipping cream, whipped
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Heat
coffee, half-and-half, sugar, and cocoa powder to 85°C, stirring to dissolve
sugar. Stir in Metaxa and Galliano; heat through. Pour into 8 glass mugs. Top
with whipped cream; serve.
8 @
150-ml glass mugs
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Golden
Greek
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