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Karen Mintzias
3 tb Unflavored gelatine
1/2 c Cold water
1/3 c Boiling water
2 c Sugar
4 tb Extract *
Food coloring **
1/4 c Pistachio nuts; chopped
1 c Confectioners' sugar
* Extract: may use orange, lemon or raspberry extract. ** Food
Coloring: Use appropriate color to match flavor.
Soften gelatine in cold water. Add sugar to boiling water. Bring to
boil. Stir in softened gelatine. Simmer, uncovered, 20 minutes. Add
flavoring and coloring. Pour into ungreased, 8-inch square pan. Add
nuts. Stir gently. Chill. When firm, invert onto cutting board. Cut
into 1 1/2 inch cubes. Roll in confectioners' sugar. Store in a jar
at room temperature. Serve with Greek Coffee.
From "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7.
Typed for you by Karen Mintzias
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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