by Kaitlyn Palividas
There is a special kind of relationship one shares with a grandparent. Despite a two generation difference, a grandparent and grandchild often connect in ways completely different than a parent and child’s relationship. While I unfortunately only had the opportunity to meet one grandparent, my father’s mother, I by no means ever missed out on experiences with a grandparent. My grandmother, known for her poker skills, opinionated comments and New York accent, was unapologetically herself. Every encounter with her was unique and I counted down the days until Thanksgiving when she would spend six weeks with our family in Texas. While I had to continuously remind her that Houston weather was not like New York when she lectured me to dress warmer in the 70 degree winters, I listened to pretty much every word that came out of her mouth. So when she would promise me that being skilled in the kitchen would only make my life better, I listened.
There is a special kind of relationship one shares with a grandparent. Despite a two generation difference, a grandparent and grandchild often connect in ways completely different than a parent and child’s relationship. While I unfortunately only had the opportunity to meet one grandparent, my father’s mother, I by no means ever missed out on experiences with a grandparent. My grandmother, known for her poker skills, opinionated comments and New York accent, was unapologetically herself. Every encounter with her was unique and I counted down the days until Thanksgiving when she would spend six weeks with our family in Texas. While I had to continuously remind her that Houston weather was not like New York when she lectured me to dress warmer in the 70 degree winters, I listened to pretty much every word that came out of her mouth. So when she would promise me that being skilled in the kitchen would only make my life better, I listened.
My yiayia, Greek for grandma, was an expert in the kitchen. Born in 1932, she moved to the United States from Greece as a little girl and grew up in a very cultured household. The oldest of four sisters, she gained tremendous experience in the kitchen from a young age. A Greek-American growing up in the heart of New York City, food was expectedly a huge part of her family’s livelihood. Every meal was shared. Time spent with extended family was an opportunity to impress via the kitchen.
Yiayia met my grandfather, or papou, not long after he came to the U.S. in his 20s. I am told they were the type of couple to turn heads; women thought my papou looked like a movie star and men couldn’t take their eyes of my yiayia. But after their first night together, in which Papou took Yiayia to a local dance, the rest was history. My papou ran a restaurant in Brooklyn when a cup of coffee cost less than a quarter. But much of the responsibility for preparing meals at home was left to Yiayia. From that time until her death in 2012, Yiayia was the expert when it came to cooking. She could prepare anything and everything, from traditional Greek dishes like magiritsa (liver soup), spanakopita (spinach pies) and pastitsio (meat lasagna) to typical American meals like meatloaf, mashed potatoes and stew.
Yiayia met my grandfather, or papou, not long after he came to the U.S. in his 20s. I am told they were the type of couple to turn heads; women thought my papou looked like a movie star and men couldn’t take their eyes of my yiayia. But after their first night together, in which Papou took Yiayia to a local dance, the rest was history. My papou ran a restaurant in Brooklyn when a cup of coffee cost less than a quarter. But much of the responsibility for preparing meals at home was left to Yiayia. From that time until her death in 2012, Yiayia was the expert when it came to cooking. She could prepare anything and everything, from traditional Greek dishes like magiritsa (liver soup), spanakopita (spinach pies) and pastitsio (meat lasagna) to typical American meals like meatloaf, mashed potatoes and stew.
Loukoumades - Greek Honey Balls
Loukoumades are an extremely popular dessert in Greece, especially amongst the working class. In addition to being addicting, they are very simple to prepare. While many will opt to make the dough from scratch, a laborious process that involves yeast, flour and hours of preparation, my yiayia had found a speedy solution that took less than five minutes by using Pillsbury dough. Whether a cool summer evening in New York or a warm winter night in Houston, loukoumades were always delicious. Since they were so simple to make, it took no effort to convince Yiayia to make them for me. I remember as a young girl, my mom was always worried that I would burn myself with hot cooking oil. So Yiayia or Dad always had to monitor my cooking. But once I was old enough to be trusted around a stove, I took on the responsibility. And even though she had been diagnosed with diabetes, I would always let her sneak a couple if her blood sugar was at a good level that day.
Ingredients
Heat the cooking oil in a small pot until extremely hot. Cut the dough into 1-2 inch slices and roll into balls. Carefully place 4 to 5 in the pot and fry until the balls turn a golden color and reach a crispy texture. Remove fried balls and place into a bowl. Continue the process until all dough has been prepared. Generously drizzle honey over the balls. If desired, roll the ball in powdered sugar to create a sweeter treat. Served best with milk and tons of napkins.
- 3 cups cooking oil
- 1 package of dough
- honey
- ¼ cup powdered sugar optional
Heat the cooking oil in a small pot until extremely hot. Cut the dough into 1-2 inch slices and roll into balls. Carefully place 4 to 5 in the pot and fry until the balls turn a golden color and reach a crispy texture. Remove fried balls and place into a bowl. Continue the process until all dough has been prepared. Generously drizzle honey over the balls. If desired, roll the ball in powdered sugar to create a sweeter treat. Served best with milk and tons of napkins.
Kourambiedes - Greek Christmas Cookies
Growing up, there were three major events celebrated in my household that had great Greek significance: one’s Name Day, Orthodox Easter and Christmas. Each day had its own respective menu. A staple at the dessert table for Christmas were kourambiedes. These cookies are known for being super sweet and super messy. The powdered clove cookies were typically formed into spheres, but my yiayia was known for creating other shapes in the cookies, such as crescents or stars. According to Greek history, these alternate shapes became standard during the Turkish rule in Greece, but I’m sure my yiayia would roll in her grave if she knew that.
Ingredients
- 2 cups room temperature butter
- 1 cups icing sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 egg yolks
- 1 tsp vanilla extract
- 3 ½ cups of flour
- ¼ stick of butter
- ouza
- desired amount of extra icing sugar for topping
Mix the butter and sugar until the batter begins to turn white. Then mix in the baking powder, baking soda and salt into the batter. Add the egg yolks and vanilla extract. Gradually add the flour until the mixture turns into a dough. Cover the bowl of dough with a clean towel and let sit for an hour in room temperature.
Next, roll 1-2 tsps of dough into small shapes. Give the dough slightly flattened top and arrange on a buttered pan. Then bake the cookies for 15-20 minutes at 350 degrees Fahrenheit. After removing the pan, drizzle ouzo over kourambiedes. Roll the warm cookies in a plate of icing sugar until the entire surface is covered in the white powder. Let the kourambiedes cool. Once finished, arrange on a holiday platter and dust more icing sugar onto the plate for added visual appeal. Kourambiedes are best served with a cup of coffee after dinner.
Next, roll 1-2 tsps of dough into small shapes. Give the dough slightly flattened top and arrange on a buttered pan. Then bake the cookies for 15-20 minutes at 350 degrees Fahrenheit. After removing the pan, drizzle ouzo over kourambiedes. Roll the warm cookies in a plate of icing sugar until the entire surface is covered in the white powder. Let the kourambiedes cool. Once finished, arrange on a holiday platter and dust more icing sugar onto the plate for added visual appeal. Kourambiedes are best served with a cup of coffee after dinner.