Monday, October 27, 2008

After the Feast

So Saturday and yesterday I cooked/prepared: a leg of lamb, 39 Greek meatballs, Shrimp Newburg, garlic mashed potatoes, fruit salad, Chocolate Kahlua Pound Cake, lemon cheesecake, Greek peas with tomatoes, broccoli-cheese casserole. We also served olives and stuffed grape leaves, feta cheese chunks, tiropita (cheese in filo appetizers), Nacho chips with a nacho dip of refried beans and spring onions and Mexican cheeses and olives, you know the stuff, and taramosalata (Greek caviar) with crackers.

We had ten wonderful guests and an interesting and enjoyable conversation, with each person explaining to Vada why he or she was a Christian. (Vada is a skeptic.)

Nobody could believe anybody with as sharp a mind as Vada's, with such a trim figure and that much energy, could possibly be 90 years old!

Demetrios and I also spent part of the day remembering the disaster that befell us on this day last year, while we were in Greece. I still cannot imagine how two people in the same church could not find each other after the services, but that's what happened. Demetris actually gave up and came home first, but I wasn't there yet, and I was the one carrying the house key. So he took another taxi back to the church, getting there just after I had left for home in yet another taxi... It took us until almost 2:30 that afternoon to be reunited, each fearing something dreadful had happened to the other.

Chocolate Kahlua Pound Cake
(Courtesy of my son-in-law, Jeff)

1 box Duncan Heinz Yellow Cake mix (Moist version)
Small box chocolate instant pudding
4 eggs
1 cup vegetable oil
1 cup sugar
¼ cup Kahlua
¼ cup Vodka

Preheat oven to 350 degrees. Grease and flour a bundt pan. Sift together cake mix and chocolate pudding mix. Add in eggs, vegetable oil, sugar, Kahlua and Vodka. Mix with hand mixer and pour into bundt pan. Bake for 55 minutes, then cool for 30 minutes.


1 cup 10x powdered sugar
¼ cup Kahlua

Mix together with wire whisk. If too thick, thin with spoonful of brewed coffee.

Cake should be warm when you glaze it; glaze will soak in better and it will be moister.

Jeff’s Notes: Probably my favorite dessert recipe.
My Notes: Mine, too!
Stirring cake mix and pudding mix together works as well as sifting, in my opinion.


Elizabeth @ The Garden Window said...

It all sounds utterly delicious !

Anonymous said...

Wow- what a feast!