It was a night punctuated by feta, yogurt and ouzo shots. Our monthly supper club fell on Grant and me this time, for which we hosted a Mediterranean theme that included lamb kebabs, couscous salad, curried hummus, spanikopita, Greek salad, tabouleh salad and Greek-yogurt cheesecake with ouzo-soaked figs.
The evening began in the back garden, where we enjoyed cocktails and Megan/Raf’s spicy curried hummus with toasted pita chips. It was amazing and I need the recipe immediately.
We also nibbled on Theresa’s spanikopita. Ouzo shots happened for those who dared.
Dinner brought us inside for a trio of fresh salads…my couscous consisted of the little pearls simply tossed with lemon juice, EVOO, S&P, cucumber, basil, tomatoes, shallots and feta cheese.
Main dish was our lamb kebabs (marinated overnight with yogurt, juice and zest of 2 lemons, 1/4 c. EVOO, garlic, rosemary, S&P), grilled over all-wood charcoal.
After eating and drinking way too much, we moved on to dessert: Seton’s lovely Greek yogurt cheesecake with a melba-toast crust and an ouzo-fig sauce spooned on top.
The cheesecake was spicy from the cinnamon and the fig/ouzo combo was wonderful on top.
The dinner made me excited for the annual Greek festival held in Winston-Salem, where we all can drool over souvlaki and dark-headed lookers.
Enjoy your next dinner party, friends! xoxo