Cooking - A Swellegant Life

Cooking

Baking

Baklava with pistachios, cardamom, and rosewater.

Greek Easter cookies: Koulourakia, front, and pasta flora, back.

Kourambiedes, Greek Christmas cookies.

Guinness-chocolate cupcake whiskey ganache filling and Irish Cream frosting.

Pecan, Pumpkin, and Lemon Chess Pie with a Shortbread crust

Homemade Puff Pastry

My favorite Blueberry Pie

Gingerbread with Lemon Icing

Pasta Flora, Lemon Meringue, and Koulourakia

Lemon Cake with strawberries

Coconut Cream Pie, two ways

A selection of French pastries and tarts

Apple Galettes on homemade Puff Pastry with Apricot Glaze

Strawberry and Pistachio Frasier cake

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Cooking

Butter chicken with cucumber raita.

Garlic scapes blended with olive oil.

Shredded Pork in Ranchero Sauce

Dolmades (stuffed grape leaves)

Pastitso and Moussaka in the making.

Pan Seared Salmon on a bed of Sautéed Zucchini and Cherry Tomatoes

Homemade Bratwurst

Meat Sauce and Bechamel Sauce ready for the freezer

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Canning

The fruits (and veggies) of my labor. From right to left, Green Taco Sauce, Pickled Red Beets, Pickled Yellow Beets with Onions, Dilly Beans, Red Relish (beets, cabbage, horseradish), Dill Relish, Spiced Yellow Plum Jam, Red Plum Jam, Yellow Plum Jam. Photo by Holly Hendrick.

Pears Poached in Red Wine and Spices. Photo by Holly Hendrick.

Refrigerator Dill Pickles

Fig Jam with Ruby Port. Photo by Holly Hendrick.

Dilly Beans, with green and wax beans. Photo by Holly Hendrick.

Green Taco Sauce and Pickled Beets. Photo by Holly Hendrick.

Dill Relish in cute Weck jars. Photo by Holly Hendrick.

Inside the canning cupboard. Photo by Holly Hendrick.

Cippolini Onions in Balsamic Vinegar. Photo by Holly Hendrick.

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Canning and Preserving Journals

Cocktails

The Widow’s Kiss

A Borscht Cocktail

Brandied Cherries

A Peach Melba sparkling cocktail

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