Comments on: Skinos on the Rocks

By: Estiatorio Volos - Kalofagas - Greek Food & Beyond

Estiatorio Volos - Kalofagas - Greek Food & Beyond — Thu, 14 Jul 2011 20:22:28 +0000

[...] all waiting for right? When you arrive at Volos, try out their signature cocktail made with Mastiha liqueur and called the [...]

By: Greek Mess (Ελληνικό μπάχαλο) - Kalofagas - Greek Food & Beyond

Greek Mess (Ελληνικό μπάχαλο) - Kalofagas - Greek Food & Beyond — Thu, 16 Jun 2011 16:14:08 +0000

[...] in an Eton Mess. My version using some Greek ingredients like Amygdalota (almond) cookies and Mastiha from Chios to perfume the whipped cream. I chose raspberries over strawberries as I wanted to keep them whole, [...]

By: Dad’s Rizogalo (Rice Pudding) - Kalofagas - Greek Food & Beyond

Dad’s Rizogalo (Rice Pudding) - Kalofagas - Greek Food & Beyond — Tue, 22 Feb 2011 15:27:09 +0000

[...] omit raisins if you don’t like them (like my brother), flavour with cardamom pods or mastiha gum resin from the island of Chios. Krokos Kozanis (Greek saffron) will give your rice pudding a warm yellow [...]

By: tasteofbeirut

tasteofbeirut — Fri, 29 Jan 2010 22:05:13 +0000

I used to be addicted to mastic gum but now those (thieves from Jordan) call it “mastic” but they put some kind of fennel in it. In Beirut, I looked for Mastic gum, niet! What is going on? Is Greece hoarding it?
I remember pulling the sap of some trees as a kid, mixing it with candle wax and chewing on it for hours. Was it mastic? I don’t know but I want my mastic gum back!

By: kalofagas.ca – Greek Food & Beyond » Blog Archive » Chicken Breast Stuffed With Roasted Red Peppers, Feta and Pistachios

Sat, 19 Dec 2009 15:16:46 +0000

[...] and for the sauce, a reduction of white wine, some stock and finished-off with a fresh splash of Skinos Mastic liqueur and strained Greek [...]