Green Olive Spoon Sweet Food

KYTHONI GLYKO (QUINCE SPOON SWEET)

Steps:

• Peel the quinces and grate coarsely (I use my trusty box grater).
• Put in a large saucepan; add water, cover and cook over moderate heat until soft.
• Add sugar and cook stirring, over medium heat, until the syrup is thick.
• Towards the end, add the lemon juice, the almonds, the vanilla and the rose geranium leaves (if using- do use them if you can get them).
• When cool, put in large jar and store.
• (Greeks just store this on the shelf, without extra processing. I don't know much about canning/storing, but I've never been sick. Still, it might be best to just keep in the fridge and spoon out as needed.) Note: This is FANTASTIC on vanilla ice cream.

GREEN-OLIVE SPOON SWEET

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.

GREEK ORANGE SPOON SWEET (GLIKO KOUTALIOU PORTOKALI)

Steps:

• Wash the oranges and thinly slice off the top and bottom.
• Put them in a pan with enough water to cover them and boil for 1 hour.
• Let them cool and then weigh them. Weigh out as much sugar.
• Cut in half horizontally and then cut the halves in half vertically.
• Cut the quarters into thin slices - 1/2" approximately.
• Empty the water from the pan and put the oranges in the pan.
• Add the sugar.
• Bring to a boil and simmer until it becomes a syrup - not too thick. This should be about 30 minutes.
• Put the hot sweet into hot sterilized jars and keep on counter until cooled. Store in refrigerator.

ORANGE SPOON SWEET

Steps:

• Place the oranges in a medium saucepan of cold water over high heat. Bring to a boil and boil for 1 minute. Drain well. Repeat this blanching process 3 times. Drain well and cool.
• When the oranges are cool enough to handle, cut them in half crosswise. Remove and discard the seeds. Place the orange halves, cut side down, on a cutting board. Using a sharp knife, cut each half, vertically, into very thin slices.
• Place the orange slices in α large mixing bowl. Add the sugar and toss to coat evenly.
• Place 1 1/2 cups water and the wine in α non-reactive saucepan over high heat and bring to a boil. Add the orange slices and again bring to a boil. Lower the heat and simmer for 1 1/2 hours, or until quite thick.
• Remove from the heat and allow to cool.
• Serve immediately or transfer to a non-reactive container, cover, and refrigerate for up to 2 weeks.

GREEK WALNUT SPOON SWEET

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.

QUINCE AND POMEGRANATE SPOON SWEET

Steps:

• Peel and core the quinces and cut them into 1/4 inch dice.
• Place quinces pieces in a large bowl and add 1 Tablespoon of the lemon juice and add enough water to cover.
• Set aside.
• Cut the pomegranate into quarters and remove all the seeds (yum!).
• Place seeds and all juice in a saucepan.
• Drain the quince and add it to the saucepan.
• Stir in the sugar and the remaining lemon juice.
• Partially cover the pan and set it over medium-low heat.
• Cook until the quince begins to wilt and the liquid is gently bubbling or about 20 minutes.
• Stir in the geranium leaves and cook, uncovered, over medium heat until the quince is soft and the liquid is beginning to thicken, or about 25 minutes.
• Raise the heat to maintain a brisk simmer and cook until the quince is very soft and the liquid is thick but not jellylike (about 230 F on a candy thermometer or about 15 minutes.).
• Watch the pan carefully, stirring from time to time so the spoon sweet doesn't burn then remove from the heat.
• Allow the mixture to cool to room temperature. Remove the leaves and transfer to storage jars. It should keep in the refrigerator for several months.

BABY EGGPLANT SPOON SWEET

Steps:

• Cut and discard the stems of the eggplants and make a small lengthwise slit in each one.
• Place the eggplants in a large bowl and add 1/4 c of the lemon juice plus enough cold water to cover.
• Set a plate over the eggplants to keep them submerged and set aside to soak for 1 hour.
• Bring a large pot of water to boil over high heat.
• Drain the eggplants and drop them into the boiling water.
• Boil until they are squeezable but still firm, 10 minutes.
• Drain and plunge them into cold water to cool.
• Insert an almond into the slit in each eggplant.
• Mix the sugar, honey, cinnamon stick, cloves, thyme, 2 1/2 c water and the remaining 1/4 c lemon juice in a pot and bring to a boil over high heat.
• Add the eggplant and reduce heat slightly and simmer briskly until the eggplants are soft, 5 minutes.
• Remove from the heat. Discard the cinnamon stick and thyme sprigs and set the eggplants aside to cool. Cover the pot and set it aside at room temperature overnight.
• The next day, strain the liquid into a large saucepan.
• Set the strainer with the eggplants over a bowl.
• Bring the liquid to a boil over medium-high heat, then reduce the heat and simmer until soft threads form, (240 F on a candy thermometer or 8-12 minutes).
• Add the eggplants and any collected juices to the pan and cook until the liquid is thick enough to coat a spoon or about 10 minutes.
• Remove from heat and set aside to cool.
• Transfer to storage jars.
• It will keep in the refrigerator for several weeks.