Green Olive Spoon Sweet Recipes
GREEN-OLIVE SPOON SWEET
From Kerasma's Fall 2005 issue of Greek Gourmet Traveler. * * * * * * * * * ***************************************************************************************COOK TIME IS A GUESS! * * * * * * * * * *************************************************************************************** This recipe is for the traditional Greek "Glyko Koutaliou" or "Spoon Sweet.* * * * * * * * * ***************************************************************************************"This description of what a "spoon sweet" is is from "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether they've come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." * * * * * * * * * ************************************************************************************** Spoon sweet can be eaten by itself or spooned over yogurt or ice cream.
Provided by ThatSouthernBelle
Categories Dessert
Time P2DT25m
Yield 2 cups, 30 serving(s)
Number Of Ingredients 6
Steps:
- Soak the olives in ample water for 24-48 hours, changing the water several times.
- Drain, pat dry, and cut into thin slices.
- Bring the sugar and water to a boil and simmer for five minutes.
- Add the olives to the syrup.
- Lower the heat and add the zest, lemon juice, and cardamom.
- Simmer until it reaches 102C (215F).
- Remove, cool, and place in jars.
Nutrition Facts : Calories 51.2, Fat 1.3, SaturatedFat 0.2, Sodium 129.8, Carbohydrate 10.4, Fiber 0.3, Sugar 10.1, Protein 0.1
GREEK WALNUT SPOON SWEET
For those of you who have walnut trees and don't know what to do with all the nuts; here's a traditional greek recipe for a spoon sweet -- a 'green' walnut preserve. You pick the walnuts when they're still unripe and the shell has not hardened and make this lovely sweet which can be served as is, in tiny amounts, on tiny plates, with a glass of ice-cold water (as it is here in Greece), or chop up the nuts and drizzle over some ice cream with a little of the syrup. The whole procedure is done over 2 days, but it is very simple to do.
Provided by evelynathens
Categories Dessert
Time 40m
Yield 2 pounds
Number Of Ingredients 6
Steps:
- Wash the walnuts well; place in a saucepan and add water to cover by two to 3 inches; boil until the walnuts have got quite soft (there is no time for this); remove from water and put in a large bowl with enough cold water to cover; leave in water for 48 hours, changing water every 8 hours.
- Boil the 2 lbs sugar with 3 cups water for 8 minutes; drain the walnuts from the water and insert an entire blanched almond into the centre of each walnut (this is done most easily using the pointy end of the almond to push it in); add the walnuts to the syrup and boil for 5-7 minutes; remove the saucepan from the fire and leave the walnuts to cool in the syrup for 24 hours.
- Put the saucepan back on the fire and bring to a boil again; skim off any foam that develops on the surface; boil until the syrup thickens no time is given for this, add the lemon juice and the vanilla beans; continue boiling the walnuts for a few more minutes (5-8?) and remove from the fire; when cold, put up in jars.
Nutrition Facts : Calories 5053, Fat 324.6, SaturatedFat 30, Sodium 32.1, Carbohydrate 527.2, Fiber 36.3, Sugar 467.9, Protein 81.6
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