I am just back to reality after possibly the most busy weekend I have ever had. I offered up my hostess-ness to our friends, and threw a wayward Easter. Mind you, I have a problem with throwing parties, I go WAY to far, and make way to much. By the time I had whispered the word "theme" I had a Greek-ish menu of Lamb, Dolmas, Cumin Carrots, Mashed Potatoes, Hummus and Pita, Cous Cous Salad, and two (yes two...) Cakes. I couldn't be more thankful for how smoothly and perfect everything thing turned out, mostly due to Toma and his insane ability to calm me the hell down... Also, the wine helped. Toma and I made dueling cakes, of which the title of Winner is still up for dispute, mostly because I refuse to lose.
A great many friends came to eat, the Easter bunny stopped in several times delivering a bounty of chocolate, elephants and squirt guns. Even Solanah popped in at the last minute, dressed as the Easter Princess. Egg Dye was spilled, Mini Mart runs were made for champagne, NERF gun wars we fought. It was quite honestly, the best holiday I have ever had. It was a rather perfect weekend, if you ask me anyway.
If you have ever had Dolmas from the store and liked them, I strongly advise making them from scratch at least once in your life. Its a lot of work, but if you have help it's easy and the taste is well worth it.
Here is what I loosely based my recipe off of:
Vegetarian Dolmades
Ingredients
- 1 1/2 cups long grain rice (such as Jasmine)
- 2 1/4 cups chopped green onions (about 14 onions)
- 2 cups chopped plum tomatoes (about 14 ounces)
- 3/4 cup chopped fresh dill
- 3/4 cup chopped fresh mint
- 1/2 cup olive oil
- 1 tablespoon plus 1/4 cup fresh lemon juice
- 1 teaspoon ground cumin
- 55 (or more) brined grape leaves from two 7- to 8-ounce jars, drained, stems cut off if needed
- 1/4 cup extra-virgin olive oil
PREP:Combine rice, green onions, tomatoes, chopped dill, chopped mint, 1/2 cup olive oil, 1 tablespoon lemon juice, cumin, salt and pepper to taste in large bowl and toss. Let soak at room temperature at least 30 minutes.
Line bottom of large pot with 2 layers of grape leaves, covering bottom completely; set aside.
Open 1 grape leaf and lay flat, veined side down, on work surface (if leaf is small or broken, patch with 1 additional grape leaf). Place 1 tablespoon rice filling atop center of leaf. Fold stem end of leaf up over rice filling, then fold in sides of leaf over filling and roll up leaf tightly, enclosing filling completely. Place on baking sheet. Repeat with remaining grape leaves and rice filling.
Place filled grape leaves, seam side down, in bottom of grape-leaf-lined pot, fitting snugly together and layering filled leaves atop one another as needed. Pour enough water over filled grape leaves to cover generously (about 6 cups), then pour 1/4 cup lemon juice and 1/4 cup extra-virgin olive oil over. Place a heavy plate on top of rolled dolmas to weigh them down. Bring liquid to simmer. Cover pot and reduce heat to very low; continue to simmer until rice filling is tender, 45 to 55 minutes.
Let them cool in water to room temperature and then remove from water.
I served mine with Greek Yogurt Dip, but you can just eat them as is!
