My birthday is coming up so to celebrate my sweet husband made a special dinner and invited a close group of friends over. The dinner was so spectacular I had to share.
The
inspiration for the dinner was our recent visit to Meze’s Greek Kitchen in San Francisco which sparked fantasies of
warm sun and island hopping in the Aegean.
Once
our guests arrived, the ladies sat outside enjoying a glass of wine and the
appetizer plate of eggplant tapenade, olives, and lemon feta cheese while the
men bustled around the kitchen plating the meal.
When
the call “to the table” came we all eagerly sat down. In front of us were glorious plates of Greek
specialties: moussaka, zucchini fritters topped with tzatziki, hummus, pita
bread, and of course a Greek salad with a lemon olive oil dressing.
Homemade Greek Moussaka is a labor of love. Rich
layers of potatoes, lamb, and my favorite vegetable, eggplant, are topped with
béchamel sauce – yes Larry even made the sauce.
Cinnamon and allspice give it a luscious flavor.
Who
knew that zucchini fritters were so delectable? And with summer coming, this is a recipe to save when all that squash
ripens at the same time.
The
recipe also includes tzatziki which is the perfect cool and creamy side to any
Mediterranean meal.
Even
if you aren’t traveling to Greece any time soon, you can enjoy the tastes with
these recipes. So delightful – I will be
dreaming about this meal all year!
Until Next Time,
Nancy Morgan - President
No comments:
Post a Comment