We met at my house on an EARLY Sunday morning!
Mary started us off with a tray full of appetizers: Greek meatballs with taziki sauce, spinach triangles and stuffed peppers.
Michelle made mules with fig vodka, limoncello and ginger beer. These were delicious and who knew fig vodka was a thing? It's thick and tastes great on its own, over ice.
Mediterranean Mule
3 oz fig vodka (pictured right)
1 oz limoncello
1/2 cup ginger beer
1 thyme sprig for garnish
1/2 fresh fig for garnish
ice cube
Pour vodka and limoncello in copper mug with ice. Top with ginger beer and gently stir. Garnish.
Tonya prepared this awesome Greek Salad that has a secret ingredient for emulsifying the dressing; dijon mustard. For Greek salad you can add so many different vegetables as long as you stick with the mainstay of cucumbers, red onion, olives and feta cheese.
For the main dish I wanted simple. This Greek chicken kabob was perfect. The marinade is a bit complicated but gave so much flavor and the cooking is very simple. We made it on a sheet pan, pouring off the liquid half way to keep from poaching it.
A mildly sweet, overly decadent dessert was brought by Angelica. This Lemon Posset set up in the freezer and Angelica prepared it with Silk heavy whipping cream which made it dairy free!
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