Crispy “Greek donut holes” and honey are a
special treat. Photo courtesy Stix
Mediterranean Grill | NYC.

Loukoumades are a fried-dough honey pastry popular in the Mediterranean. Deep fried dough is soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame. A modern analogy is a yeast “donut hole,” but much tastier.

The name (loo-koo-MAH-dess) derives from the Turkish word lokma, meaning mouthful or morsel. In ancient Greece, these deep fried dough balls were served to winners at the Olympics; so they’re a perfect treat for a champion mom.

Loukoumades can be served in one, two or more pieces, loose or on skewers, for dessert. A cup of tea is an excellent companion. For something more elaborately with ice cream and a drizzle of honey.

These crispy fried dessert dumplings are made with yeast; the dough must rise.

 
Use top quality honey: The better the honey, the more delicious the loukoumades.

Ingredients

1. DISSOLVE yeast in water and let set for 10 to 15 minutes.

2. SIFT flour and salt together. Make a hole in flour and pour in the yeast mixture. Mix gently while continuously adding warm water until a soft, sticky dough is formed. Cover dough with clean, damp dishtowel. Let the dough rise until it doubles in size.

3. MAKE the syrup: Combine the sugar, honey and water in a small pot and bring to a boil. Continue to boil for 6 minutes. Remove from high heat; cover to keep warm.

4. HEAT oil in deep fryer. Use a tablespoon to drop batter into hot oil. When batter floats and is golden and puffy, remove to drain on paper towel.

5. POUR syrup over hot loukmades and sprinkle with cinnamon.
 

FIND MORE OF OUR FAVORITE PASTRY RECIPES.

We love garnishing dishes with fresh herbs: We snip them onto everything from breakfast eggs to soup, salad and sandwiches to main courses and sides. But what if you don’t have any on hand? Reach for the dried herbs and spices.

If you frequent finer restaurants, you may notice that the chef sometimes sprinkles dried herbs or spices as a garnish around the rim of the plate or bowl.

Why? It ads artistry and color as well as flavor; you can dip forkfuls of food into the garnish.

You can use fresh or dried herbs or spices, chopped nuts or seeds. How many of the following do you already have in your pantry?

TAKE YOUR PICK

FOOD 101: GARNISH

To garnish means to provide something ornamental; to adorn or decorate.* With food, it means something that adds flavor or decorative color. One of the classic food garnishes in America: boiled potatoes garnished with chopped parsley.

MORE WAYS TO GARNISH EVERYTHING

See our article, Garnish Glamour, for many ways to garnish both savory and sweet foods.

*In the law, garnish means to attach money due or property belonging to a debtor.

Make a pound cake even more delicious with
Meyer lemon juice. Photo courtesy
Melissas.com.

Bake this cake in a 4-5 cup nonstick loaf pan. Serves 6.
MEYER LEMON & GINGER POUND CAKE RECIPE

Ingredients

Ingredients For The Glaze

1. PREHEAT oven to 325°F. Generously butter pan, then flour it, gently tapping out excess. Chill 10 minutes.

2. FINELY GRIND together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).

3. WHISK together flour, baking powder, ground ginger, and salt. Stir together milk and vanilla in a small bowl.

4. BEAT together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest in a large bowl with an electric mixer, until fluffy. Add eggs 1 at a time, beating well after each addition.

6. SPOON batter into pan, smoothing top. Bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes. Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
7. MAKE the glaze. Gradually add confectioners’ sugar to 1 tablespoon lemon juice, whisking until smooth. Add more juice, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake. Serve with a side of whipped cream.

 
ABOUT MEYER LEMONS
Once grown only as an ornamental garden lemon and frequently found only at farmers’ markets, the Meyer lemon has slowly graduated into commercial production. Unlike its two popular counterparts, the Eureka and Lisbon lemons, the Meyer lemon has mild, sweet, juicy flesh.

Although too tart to eat out-of-hand, Meyer lemons are beloved by chefs for flavoring both savory and sweet dishes. Use Meyer Lemons as a low calorie seasoning on fish, poultry, vegetables and fruit desserts. The juice is a fresh alternative to high fat salad dressings and sauces.

As with other lemons, Meyer lemon juice retards browning on cut avocados and apples, while vegetables like potatoes, cauliflower and turnips will stay white when cooked in water accented with lemon juice.
 

SEE THE DIFFERENT TYPES OF LEMONS.