Subject: Delian Sweets
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 15 2002 - 07:19:25 EST
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F O O D F U N N Y
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Here is a gaggle of groaners from reader P. Benoit:
At a fast food restaurant: "House of Grill Repute."
Over the beer tap at a tavern: "One Pitcher's Worth A Thousand Words."
In a health food restaurant: "All You Should Eat, $6.50."
At a German restaurant: "Where The In Kraut Goes For Lunch."
On an inn's wine rack: "We're No. 1 On The Best Cellar List."
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T O D A Y ' S R E C I P E
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"On Hecate Island," says Semus in Deliad II, "the Delians sacrifice
what they call 'basyniai' to Iris, goddess of the dawn. It is wheat
dough, boiled, with honey and the so-called 'kokkora' (which are a
dried fig and three walnuts)." - Athenaeus
Delian Sweets
3/4 cup (180- ml) water
1/2 cup (125 ml) all-purpose flour
Oil for deep frying
3 Tbs (45 ml) honey
Poppy seeds for garnish
Dried figs and walnuts
Bring the water to a boil in a small saucepan and stir in the flour.
Transfer to a plate and allow to cool completely. Heat the oil in a
deep skillet. Cut the dough into small cubes and drop into the hot
oil. Cook for 3 to 4 minutes, until golden brown on all sides, and
drain on paper towels. Drizzle with honey while still warm and
sprinkle with poppy seeds. Serve with dried figs and walnuts. Serves
4 to 6.
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