SAGANAKI ~ Serves 4Kasseri cheese~ about quarter pound
Lemon wedges 4 (from half of lemon)
Butter 4-5 Tbsp/or Olive oil 2-3 Tbsp
Water and Flour for dipping
Brandy or Ouzo (optional for flaming)
Heat butter/oil in skillet (preferably a cast iron one (just makes food taste better) to a nice hot, careful not to burn. Cut cheese into quarter inch slices and then cut into squares. Dip squares in water and then roll in flour. Fry in hot butter/oil both sides until a nice golden brown color (usually a minute or so).
Options: You can squeeze lemon juice over Saganaki and eat as is. Or, you can carefully attempt to flame your Saganaki: Use no more than a quarter cup of brandy to douse cheese with while still in skillet. Use a long end lighter and flame it up. Shout, "Opa!" Put flame out with lemon juice and dig in.
This dish is no fun to make and eat alone. Good company will give everyone something to talk about.
LAVA COCOAFor servings follow instructions on box, bag, or can.
Unsweetened cocoa powder
Pinch of salt (per cup serving)
Caramel sauce or melt down Kraft caramels (to your liking)
Chocolate sauce or melt your favorite fine chocolate bar
Peppermint (striped kind) coarse-crushed, not fine, enough for cocoa and to sprinkle on top of whipped cream
Whipped cream (Redi-Whip is fine)
Put cocoa powder in cup and add salt. Make cocoa (use milk or ˝ milk/˝ water, or heavy whipping cream/˝ water)
Add some crushed peppermint to hot cocoa, stir. Spoon caramel sauce in hot cocoa, stir. Spiral velvety layers of whipped cream over cocoa, drizzle Chocolate and then caramel sauce on top of cream, sprinkle peppermint all over whipped cream and ENJOY! This recipe taste good hot or blended cold.