Time to talk of other things ...

  Palouzes - Dessert made from Red Grape Juice Cypriot Palouzes, called Moustalevria in Greece, is made from the juice of freshly pressed tree-ripened red grapes. Eating is so intimate. It’s very sensual. When you invite someone to sit at your table and you want to cook for them, you’re inviting a person into your life. ~ Maya Angelou I have reproduced a recipe I found on this website Ingredients: 10 cups of Grape Juice ( mousto ) 10 tbsp of whole wheat flour or cornstarch 4-5 leaves of kiouli (arbaroriza aka Pelargonium or 'Citronella'  or Scented Geranium) for the aroma 1 branch of basil 1/5 tsp of mastic crushed powder 2 tbsp of rose water Roughly crushed almonds or walnuts as garnish Method: In three cups of mousto, dilute the flour and pour it through a fine strainer to collect whatever is not diluted. In a large pot pour the remaining mousto. Wash the basil and kiouli leaves well under running water. Add the kiouli leaves and the basil. Place it on the stove to heat up. W

  Glyko Sykalaki : Greek Spoon Sweet In the late 1980s had the distinct pleasure of living for nearly four years on the sun-drenched island of Cyprus. Like almost anywhere in the Mediterranean, fig trees were omnipresent. This fig preparation is traditionally served in crystal bowls to welcome guests. The best spoon sweet has crunchy figs that are still brightly coloured, stewed in a thick syrup that is not overly sweet. You don’t need a silver fork to eat good food. ~ Paul Prudhomme Ingredients 10 pounds Fresh figs, washed and whole 4 1/2 cups Sugar 10 1/2 cups Water 8 Tbsp Bottled Lemon Juice Cinnamon stick Method: Blanch the figs in boiling water. Bring the sugar dissolved in 10 1/2 cups of water to a gentle boil and then add figs. Boil the syrup for 5 minutes. Add 2 tablespoons lemon juice to the bottom of each quart jar, or 1 tablespoon to each pint jar. Pack hot figs into jars. Ladle hot syrup over figs, still leaving 1/4" headspace. Use a plastic canning knife to remove a

  Greek Style Figs baked in Honeyed Wine Mama, I just died and went to Heaven … fig-uratively speaking that is. Fresh figs baked in honeyed wine laced with cinnamon, orange extract and vanilla essence over Greek yogurt. In the late 1980s, I had the distinct pleasure of living for nearly four years on the sun-drenched island of Cyprus. There is an abundance of Grape vines, Citrus and Fig trees, so it's only natural that this recipe combines all of this to make what is truly the proverbial Food for the Gods , when served on Greek Yoghurt. All people with healthy physical appetites have a sweet tooth somewhere in their head. ~ Macmillan's Magazine Ingredients: 16 small or 8 large, fresh figs 1 Tbsp + 1 tsp honey 2 cups sweet Muscat or Moscato sparkling white wine 1 teaspoon vanilla extract 1/2 tsp ground cinnamon 1 tablespoons fresh orange juice or lemon juice  1 1/2 tsp orange or lemon zest Method: Preheat the oven to 350 degrees Fahrenheit. Brush a baking dish with olive oil.  I