It's all about Eleni! Celebrate with an Ouzorita.

It's all about Eleni for sure in this house and we love celebrating. Today is the name day for those named after Sts. Constantine and Helen. So Xronia Polla (Many Years) and to my daughter Eleni, my mom along with many cousins who share the same name.

In honor of them I'm featuring my favorite all time cookie store - Eleni's New York Cookies. The cookies and cupcakes are delicious. Every detail is so creative and playfully unique. Walk into the store and you'll love the sugar cookies designed in themes like New York Big Apple, Designer Handbags and Shoes. Simply amazing that Eleni Giannopoulos started this out of her apartment years ago and it has grown into an amazing business. Every time we return back to New York, we stop by the Chelsea Market Place store for a few to eat and take home. This is our souvenir from the Big Apple. http://elenis.com/

To add to the celebration, here is a drink recipe for an Ouzorita. This smooth lime and anise taste blends together well. Some describe it as the Greek margarita and others a Greek Cosmopolitan. Either way, the Ouzorita will be a nice new drink to introduce to your friends.

Ouzorita

Ingredients
1. 1 lime wedge and kosher salt
2. ice
3. 1 1/2 ounces vodka
4. 1/2 ounce ouzo
5. 1/2 ounce triple sec
6. 1 ounce fresh lime juice

Method
1. Moisten the outer rim of a martini glass with the lime wedge and coat lightly with salt. Fill a cocktail shaker with ice. Add all of the remaining ingredients, shake well and strain into the martini glass. Garnish with a lime.
More recipes or to order the book, go to http://www.greekchiccuisine.com/

Chocolate and Mascarpone Parcels

It's Monday and I'm craving sweets after being so good all weekend. Try this new Mediterranean dessert that was just introduced to me. These elegant mini filo parcels will melt in your mouth. Each one is delicately wrapped in filo, but not taking away from the smooth chocolate taste! Bite-sized so you don't have to stop at one! For more great recipes go to www.greekchiccuisine.com



Chocolate and Mascarpone Parcels

Serves:6
Preparation: 25 minutes
Cooking: 10-15 minutes


1/2 cup marscarpone cheese
5 tablespoons sugar
1 large egg yolk
2 oz semisweet (dark) Chocolate, chopped
1/3 cup roasted hazelnuts, roughly chopped
3 sheets filo pastry
1 teaspoon cinnamon
3 tablespoons melted butter
2 tablespoons powdered sugar

Method
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. Beat the mascarpone and 2 tablespoons sugar with electric mixer on medium speed until light and creamy. Add the egg yolk and beat until well combined.
3. Fold in chocolate and hazelnuts to mascarpone mixture.
4. In a small bowl, combine 3 tablespoons sugar and cinnamon. Lay filo sheets flat and cover with cloth. Using three sheets total, take one filo sheet on work surface, lightly brush with melted butter and sprinkle with sugar and cinnamon mix. Lay a second sheet and repeat with butter and sugar process. Finally, place third sheet on top and lightly butter only.
5. With a pizza cutter or sharp knife, cut 6 squares out of the filo. Place 2 teaspoons of the mascarpone mixture in the center of each square and bring the sides of the pastry around it to form a parcel that looks like a purse. Squeeze tightly where the pastry joins.
6. Place on prepared baking sheet and bake until golden brown for 10-15 minutes. Dust with powdered sugar just before serving.

www.greekchiccuisine.com

New York Greek Restaurant - Avra

Recently in New York, I dined at my neighborhood favorite Greek restaurant, Avra, before going to a Radio City Music Hall performance. With so many of my favorite Greek restaurants in Manhattan like Milos, Kefi, and Kellari, it's hard to choose. Avra, located in Manhattan on East 48th Street, never disappoints anyone with it's authentic cozy feeling. Great dining inside or outside. It's comfortable and sophisticated, but most importantly the food is incredible!

The fresh fish selection on ice for each customer to browse by and select from the sea, including Mediterranean specialties such as Barbounia, Lithrini and Fagri. Trying the fish is a must and my personal favorite is Louvraki, a lean white fish. Served whole, meaning head and tail, but they prepare it so it's easy to eat. I crave this all the time.

Have fun ordering a bunch of appetizers and entrees to share "Greek style" and taste the menu. Pictured here is Marvin, holding an incredible presentation of lightly fried Zucchini and Eggplant with Tzatziki. Ask for Marvin next time you dine there and he'll take care of you.
Avra Estiatorio
http://www.avrany.com/
141 East 48th Street
New York, NY 10017
212 759-8550
fax: 751-0894

Appetizer - Artichoke Dip Pie

Artichoke dip in a filo pie - who could go wrong with serving this at your next gathering. Beautiful on outside and tasty on the inside. Light and flaky filo on the top only accents the beauty. Delicious when you cut into the cheesy artichoke dip.

Serving this puts a smile on my guests face and there are never any leftovers. Last night at my cousin's daughter's birthday party, I made this for the party. Happy 1st Birthday Eliana This was the real Big Fat Greek First Birthday Party. A sea of guests and food flooded the house with fun. The food my cousin, Dina and her family cooked was amazing. I don't know how they are going to top the "Juicy Couture" birthday party. Thea (greek for aunt) Jenny went over the top with the Juicy Couture theme even down to the invitations. Fabulous.

For everyone who asked about my "Greek Chic" version of artichoke dip...Here it is and enjoy. I will make this over and over again, since people love it. Kali Orexi (Good Appetite)


Prep time: 25 minutes | Cook time: 25 minutes | Total time: 50 minutes | Servings: 6

10 marinated quartered artichokes, drained and chopped
8 ounce(s) of Philadelphia Cream Cheese, softened
1/2 cup(s) of cottage cheese
2 cup(s) of feta cheese, crumbled
1/2 cup(s) of Parmesan cheese
2 eggs, beaten
1 tbsp. of dry dill
8 tbsp. of butter, melted
1 tsp. of salt
1 tsp. of pepper
1 filo dough, thawed
2 tbsp. of olive oil

Steps
1. Preheat oven to 360 degrees Fahrenheit. Butter a 13 x9 glass pie dish and set aside.
2. In a large bowl, combine softened cream cheese, cottage cheese, feta, and olive oil. Mix well. Then add eggs, dill, Parmesan cheese and salt and pepper mixing well.
3. Take filo package and carefully unroll flat. Cover unused sheets.Using pastry brush, butter one filo sheet at a time and 3-4 sheets on the bottom of pie dish. Tuck in filo edges.
4. Spoon artichoke mixture into the pie dish and smooth the top to make level.
5. To make filo crust, start by laying the filo horizontal. Butter one sheet of filo at a time and gather like a fan style approx. 1 inch high. Starting at pie pan outer edge, place filo fan around the edges picking off where one ended and starting another. Continue buttering filo to make a fan and placing in the pie dish. Continue where filo finished in a serpentine manner. Continue to the center until top is covered. Makes a filo flower crust.
6. Bake at 360 degrees Fahrenheit for 20-25 minutes until lightly browned on top. Serve warm with crackers.