Υποβρυχιο!/ Vanilla Submarine!!!

Σήμερα λαχτάρισα ενα υποβρύχιο!
Από αυτά πού γέρνουν μεσα στο ποτήρι το ιδρωμένο από τη μεσημεριανή ζέστη!!!
Όπως πρέπει να είναι:
 λιγοτικό, ακαταμάχητο, αρωματισμένο με βανιλια η μαστιχα...να έχει σκληρύνει απο την επαφή με το παγωμένο νερό,αλλά να παραμένει υπέροχα μαστιχωτό...κι οταν δεν αντέχεται άλλο η γλύκα του....μια γουλιά παγωμένο νερό να σε στέλνει να συνομιλήσεις με τον Αρχάγγελο!!!
Η τέλεια τοποθεσία για την απόλαυση: ενα καφενείο κάτω από τη βαριά σκιά τού πλάτανου, μεσημέρι ανελέητο κι Ελληνικό.
Περάστε να σας τρατάρουμε.

Unforgiving scortching mid-day sun and well over 30 C here!!!

 There is nothing better than to stop at a small village cafe and discover that the owner serves Vanilla Submarine!! Or Μastica Submarine!!

JOY!!!

99,9% of Greeks cherish the taste (and the memories) of this  all time summer favorite!

It is a snow white toffee-like gummy sweet paste, made of milk,cream,sugar,glucose and some drops of vanilla or/and mastica oil. It is served  wrapped around a spoon-the bigger the spoon the better ;P-and submerged into a tall class of ice cold water.

This is the "submarine"! A peculiar "spoonful sweet".

Pyrgos village in Tinos island,Cyclades.
The perfect setting for a Vanilla Submarine and a coffee.

Το  επονομαζόμενο και "άσπρο γλυκό" αρωματισμένο με μαστίχα χρεώνεται στους Χιώτες ζαχαροπλάστες ,πού κάποια στιγμή άνοιξαν μαγαζιά και στον Γαλατά της Πόλης. Το γλυκό έγινε το αγαπημένο των Ελλήνων της Διασποράς και είναι ακόμα και σήμερα το παραδοσιακό κέρασμα στους επισκέπτες του Οικουμενικού Πατριαρχείου. 

The best place to enjoy it is under the heavy shade of a tree, usually an oak up in the mountains or a pine tree near the sea.
This "sweet paste" also known as "white sweet" has been a specialty of the pastry makers of Chios,who used their mastica to flavor it. Some of them migrated to Constantinople/Istanbul and soon their specialty became the choice of all Diaspora Greeks.
It is still the traditional welcome offering to the visitors in the Orthodox Ecumenical Patriarchate in Istanbul .

Dreaming of the sea in a hot afternoon. By S.Vasiliou


The way to enjoy it varies.Some-mainly children-try to eat it all in one bite and then chew it slowly,while sipping small gulps of cold water. Some enjoy it lollipop-style also easing the sweetness with sips of water.It seems easy to make,but you definitely need a cooking thermometer! It's all in the right temperature!!!

A mastica Submarine with martini?? Oh my!!

So if you are brave and determined enough, mix 125 grams of milk,125 grams of cream, 500 grams sugar and 50 grams of glucose. Simmer at exactly 116 C while constantly turning with a wooden or silicon spoon, till it thickens....no,it's not over....yet.

You then pour it on a clean surface-not metallic,preferably marble-and let it cool undisturbed till it reaches 35 C. Scoop it,put it in the mixer with the mastica/vanilla oil and let it get snow white and more thick and fluffy as the mixer works.

Now it's ready :]

PS. I have to confess I haven't tried to make it.There is a huge variety of brands in the market. But now,I emmm feel braver...and I need a cooking thermometer NAO!!!!

PS 2. For anyone in Greece, click here!Η υπέροχη συνταγή Παρλιάρου στον σύνδεσμο!

"Spoonful preserves"/του κουταλιού

Melon and melon peel in clear syrup.

For many centuries sweet fruit and vegetable preserves are a traditional welcome treat for visitors in Eastern Mediterranean, the Middle East,the Balkans and even Russia.

In Greece it was always a delicious way to fill the cupboards with jars of fruits and have them through the winter. The difference from marmalade is that in preserves fruits are either whole or in large pieces "swimming" in clear sugar syrup, not mashed.
Strawberries and other soft fleshed fruits are not preferred for preserve. It takes special skill to make a strawberry preserve and keep each fruit whole and crunchy.

Young green figs as "spoonful sweets".

It is really rare to find a Greek woman who doesn't know how to make what we call ""spoonful sweets". 
I have to confess I am one of the very rare exceptions *lowers her head in shame*
I've never had the courage to peel and prepare and boil and reboil the fruits in large pots and make the syrup and what if it doesn't thicken properly?,then reboil it the next day... (cba tbh)

King of sweet preserves, orange peels...wait!!Janet!Come back!! ;P

Everything can be made into a sweet preserve. Most beloved are orange and lemon -peels included-bergamot peel,unripened figs,cherries,watermelon peels,grapes and quince. There are also some rare ones like tomato,eggplant,lemon blossoms,unripened nuts,unripened chestnuts even olives (never tried it but I know it exists)

Up till today,most Greek housewives have some jars with preserves,either handmade by them or by mother/aunt/cousin to serve an unexpected visitor.(when the visitor is expected,they cook for days ahead ofc!) Traditionally,the preserves are served on a nice tray-preferably silver-with a white lace or linen. In the middle there is a crystal bowl with the preserve and all around small silver spoons and small glass plates.

The lady of the house goes around to each visitor,he/she takes a spoonful of the preserve in their plate.Of course there should be lots of nice really cool water and strong coffee ,which the Turks call Turkish coffee,Greeks call it Greek coffee and which is originally ARABIC coffee (and who cares, as long as it is aromatic and delicious :])