Free Samples!
Date: March-April 2010
Join Victoria Hicks for her delicious free samplings that are always a crowd favorite.
Demo Schedule
Check out Victoria’s upcoming food demos:
- Saturday, March 13, 11 a.m. to 12:30 p.m., Spanakorizo – Spinach with Rice, Hanover store
- Saturday, March 20, 11 a.m. to 12:30 p.m., Spanakorizo – Spinach with Rice, Lebanon store
- Saturday, April 3, 11 a.m. to 12:30 p.m., Maple Gingerbread Cake, Hanover store
- Saturday, April 24, 11 a.m. to 12:30 p.m., Maple Gingerbread Cake, Lebanon store
About Victoria
Victoria Hicks is a familiar face at Co-op food samplings and in-store events. An avid cook and food enthusiast, she lived overseas while growing up and returns to Greece annually to search out new recipes. Victoria loves to share her food expertise through classes, demos, and her popular column in the Co-op News. Check out her articles for tips and ideas for your own entertaining! Or of course, you can always drop us a line.
Recipes Being Sampled
Spanakorizo – Spinach with Rice
Greek Easter, Sunday April 4, 2010. Kali orexi! Enjoy the meal!
Serves 6
This is a yummy but simple vegetarian meal which carnivores can enjoy as an accompaniment to grilled meat or poultry.
1 1/2 lbs. fresh spinach, washed and shredded
1 1/4 cups rice, preferably Arborio (brown rice is good too)
1 small onion, finely chopped
1 cup chopped spring onion (use white and green parts)
1/4 cup minced fresh dill
1/2 cup olive oil
2 lemons
3 cups water
Salt and pepper
Feta cheese
Heat the oil in saucepan with a lid and gently cook the onion until golden. Add the rice to the onion and cook for 3-4 minutes, stirring freqently. Add lemon juice, dill and water and bring to the boil. When boiling add the spinach, stir well, and cover. Reduce the heat and simmer on low heat for 15 mnutes or so.
Remove from the heat and leave tightly covered and allow to stand for 10 minutes before serving. Serve with feta cheese, kalamata olives, crusty peasant-style bread, a glass of wine, and you’ll think you’re in Greece!
—The Symi Visitor, Symi Island newspaper
Frosted Maple Gingerbread Cake
_Here is a yummy cake that honors the skill of making maple syrup, taught to European settlers by Native Americans.
Makes 10 servings
1 egg
1 cup pure maple syrup
1 cup sour cream
4 Tbs. butter, melted (1/2 stick)
2 1/3 cups all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt
Frosting:
1 1/2 cups confectioners’ sugar
1 Tbs. heavy cream
6 Tbs. maple syrup
Preheat the oven to 350°F.
In a bowl, combine the egg, maple syrup, sour cream and melted butter; blend well. In a second bowl, sift together the flour, ginger, baking soda, and salt and mix well. Combine the liquid and dry ingredients until they are well blended. Pour the batter into a greased and lightly floured 8 × 8 inch baking pan and bake for 35 minutes or until the cake pulls away from the sides of the pan.
Transfer to a serving dish and let cool before frosting. Makes 10 servings.
In a bowl combine all of the frosting ingredients. Mix until smooth. Spread over the cooled gingerbread.
—Shelburne Farms
