GOLDEN VALLEY, Minn. - Want to have fresh, local and green? Foodies and flower lovers alike can sample the best at this year's Toast & Taste in the Gardens at the Minnesota Arboretum.
It happens this Thursday, July 26, from 6-9 p.m.
Anna Christoforides, chef and owner of Gardens of Salonica New Greek Cafe & Deli, joined KARE 11 News @ 4 to talk about the event. Christoforides is one of the 20+ chefs at the Arboretum and shared this recipe.
(Individual or Family-Style)
1 Jelly roll pan or round "pita" pan
1 lb. nuts, mixed as you like (walnuts, almonds, hazelnuts, pistachios)
1 tsp cinnamon ground
1/4 tsp cloves ground
1 lb. thick Athens fillo thawed as per directions (overnight in refrig)
½ lb. Clarified butter
For the Syrup
2c Sugar (organic)
1 3/4c water
1/2 c honey
1 zest of orange or lemon grated
1 stick cinnamon
Combine all ingredients and boil 5-7 min until thickened and tacky on fingers
Open fillo, brush first layer with butter. Spread about 1/3c nut mixture along long edge. Roll up and coil. Place in center of buttered pan. Repeat. Fit coiled roll into open edge and coil around forming an even larger coil. Repeat 7 more times until the pan is full. Brush with remaining butter.
Bake 35 minutes in preheated oven set to 325.
When golden brown, remove and pour honeyed syrup over and allow to cool slightly.
Serve with ice cream or creme fraiche.
Admission is $75 (for 7 p.m. entry) and $125 (for 6 p.m. entry). Sample in-season, fresh cuisine from some 20+ Twin Cities independent restaurants, plus Minnesota wines, while strolling the gardens of the Minnesota Landscape Arboretum. Proceeds from the event benefit the Arboretum.
To reserve a ticket, call (612) 625-9875 or head to the Minnesota Arboretum's website.
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