Homemade Ouzo Recipes
PRAWN SAGANAKI
No need to visit Greece for your saganaki fix. Make it at home. My prawn saganaki recipe uses fresh prawns, tomatoes and Greek feta. Don't forget the ouzo!
Provided by Peter G
Categories Appetizer Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the olive oil on medium heat in a large deep frying pan. Once heated through add the onion, garlic and chillis. Allow the mixture to soften and become translucent after a few mins.
- Add the prawns and saute gently for a few mins.
- Add the ouzo, tomatoes, parsley, salt and pepper and allow the mixture to come to a boil. Once it reaches boiling point, turn the temperature down to a medium-low simmer. Cook for 10 mins.
- Transfer the prawn saganaki mixture to oven-safe ceramic bowls and crumble the feta on top. Place under a hot grill (broiler) until the feta melts and oozes into the sauce.
Nutrition Facts : ServingSize 1 serve, Calories 303 kcal, Carbohydrate 7 g, Protein 18 g, Fat 20 g, SaturatedFat 6 g
HOMEMADE OUZO
With the Greek marinated cheese and olives on my mind I couldn't help but think of Ouzo. Ir would be great sipped with either of the above recipes. Here is my recipe for Homemade Ouzo.
Provided by Marsha Gardner
Categories Cocktails
Number Of Ingredients 7
Steps:
- 1. Make a simple syrup with water and sugar. Add angelica root and mace.
- 2. Allow to cool, then add alcohol, anise extract and water. Give it a good shake.
- 3. Age for 1 week and then strain into clean bottles. Allow an additional month for aging.
OUZO LEMONADE
Steps:
- Gather the ingredients.
- Pour ouzo into a glass.
- Add lemon juice and mint leaves, and muddle to release the flavors from the mint leaves.
- Add honey and mix until it dissolves.
- Pour water into the glass and mix. If needed, add more water to dilute the ouzo taste.
- Serve and enjoy with a slice of lemon for garnish, if desired.
Nutrition Facts : Calories 236 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 16 mg, Sugar 26 g, Fat 0 g, ServingSize 1 drink (1 serving), UnsaturatedFat 0 g
OUZO KEIK (CAKE)
This is my husband's favorite cake. I've been making it for him for years and he can't resist it. I found this recipe after a trip to Greece and have made a few changes to make things easier. Enjoy!
Provided by Sorrie_Lue
Categories Dessert
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Grease and flour a 10 inch tube pan.
- Sprinkle walnuts evenly over the bottom of the pan.
- Combine cake mix, pudding mix, eggs, water, oil, and Ouzo.
- Pour batter into pan, over the walnuts.
- Bake for 1 hour.
- Place on a rack and cool for 30 minutes.
- Invert onto a serving plate.
- Prick several times with a skewer and pour honey syrup over the top.
- To make honey syrup:.
- Combine honey, water, cinnamon sticks, and cloves in a pot.
- Bring to a boil and reduce heat.
- Cool for 30 minutes without stirring, or until mixture is syrupy (230 degrees on a candy thermometer.).
- Remove cinnamon sticks and cloves.
- Stir in honey.
- Stir in Ouzo.
Nutrition Facts : Calories 804.6, Fat 33.1, SaturatedFat 4.6, Cholesterol 107, Sodium 635.5, Carbohydrate 124.7, Fiber 1.8, Sugar 88, Protein 8.3
LEMON OUZO-ADE
In hot weather, nothing quenches thirst like icy glasses of Lemon Ouzo-Ade, a cocktail based on the popular Greek anise spirit, ouzo.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 4
Steps:
- Stir together all ingredients in a pitcher. Divide among 6 small ice-filled glasses.
OUZOTINI
Provided by Michael Symon : Food Network
Categories beverage
Time 5m
Yield 2 servings
Number Of Ingredients 5
Steps:
- To a cocktail shaker filled with ice, add the ouzo and vermouth. Give the mint leaves a twist and add them.
- Vigorously shake to chill, then strain into martini glasses.
- Garnish with the cucumber slices and lemon peel and serve.
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- Combine all the ingredients except the icing sugar over low-medium heat. Stir through the icing sugar and whisk for 5 mins. until thick. Pour over cake and allow to set for 10-15 mins before topping with roughly chopped pistachios and slicing. Serve with Greek coffee and ouzo.
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- In a large, shallow dish, combine the ouzo, lemon juice and cayenne. Add the shrimp and toss to coat thoroughly. Cover and refrigerate for at least 1 1/2 hours or for up to 2 hours.
- Dry the shrimp. In a large skillet, heat 1 1/2 tablespoons of the oil until shimmering. Add half of the shrimp and cook over high heat, stirring, until golden and just cooked, 2 minutes. Season with salt and transfer to a platter. Repeat with the remaining oil and shrimp. Serve hot or warm.
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Servings 10-12Calories 373 per servingCategory Cakes
- In a mixer’s bowl add the butter, the sugar, and beat with the whisk attachment at high speed, for 5-6 minutes, until the mixture is very fluffy.
- In a bowl add the pistachios finely chopped, the rest of the flour, the anise, and mix. Add them to the mixer with the rest of the ingredients, then add the ouzo and beat for 10 seconds.
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- Ouzini. Invented by novelist Michael Paraskos, the Ouzini was created for a Cyrpus Tourism Organisation campaign and focuses just on local ingredients.
- Ouzotini. Throughout this guide, you’ll see a number of refreshing summery cocktails that use fruit juice. Indeed, ouzo tends to contrast nicely against tropic and citrus juice and the Ouzotini is a great example.
- Greek Coffee. Although it may sound surprising, coffee and anise pair very nicely together. You simply need to look at how sambuca is often served in Italy to understand that.
- Ouzo Lemonade. A wonderfully refreshing anise cocktail that is somewhat reminiscent of a classic mojito. You’ll need the following ingredients: 60 ml (2 Oz) Ouzo.
- Ouzo Tonic. Continuing with the wonderful lemon and ouzo pairing, this cocktail uses Italian limoncello to produce a boozier experience: 60 ml (2 Oz) Ouzo.
- Tropical Dream. What better way to escape a suburban nightmare than with a tropical dream? With its bright blue colour, it looks a bit like a science experiment.
- Blue Négligée. Another funky-looking cocktail, the combination of herbaceous notes makes it a bracing and refreshing drink. Given the use of Chartreuse, it’s a great choice for an après-ski.
- Ouzo Massalia. Playing off the Italian origins of ouzo’s name, Ouzo Massalia features two different types of vermouth to produce an excitingly different beverage.
- Ouzo & Cola. Ouzo and Coca-Cola are a surprisingly pleasant combination. The spirit imparts its herbal complexity, which is offset by the coke’s sweetness.
- Greek Tiger. A very simple mixture, the Greek Tiger is barely a cocktail. However, as you’ve probably noticed, citrus-based juice goes nicely with ouzo!
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