Featured Cookbook

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1. Leek, Potato, and Olive Pie (Prassopita)

2. Giant Beans Plaki-Style with Honey and Mint

3. Yogurt Cake with Ouzo-Lemon Syrup

4. Ouzo-Lemon Syrup

Book Description

This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and the Caper, Susanna Hoffman's 700-plus-page serendipity of recipes and adventure.In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White...

... (more)

The Olive and the Caper: Adventures in Greek Cooking

Authors: Susanna Hoffman, color photographs by Susan Goldman

Date: August 2004

ISBN: 1563058480

Publisher: Workman Publishing Company

Paperback

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Ouzo reveals its invigorating chill in the way it turns from ice-clear to frosty once water is added. Far too underused in cooking, ouzo combined with lemon in this syrup turns the slightly tart, milky yogurt cake into a very Greek and very unusual sweet.

Makes 2 cups

• 1 cup sugar

• 1/2 cup ouzo

• 1/4 cup fresh lemon juice

• 1/4 cup water

• 1 1/2 tablespoons finely chopped lemon zest

1. Place all the ingredients in a medium-size saucepan over high heat and bring to a boil. Reduce the heat and simmer briskly until thickened, 10 minutes. Cool, and use right away or store, covered, in the refrigerator indefinitely.

More From This Book:

1. Leek, Potato, and Olive Pie (Prassopita)

2. Giant Beans Plaki-Style with Honey and Mint

3. Yogurt Cake with Ouzo-Lemon Syrup

4. Ouzo-Lemon Syrup

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