Olivia’s makes ‘Greek’ version of fastnachts and Cajun battered catfish

YORK TOWNSHIP, PA — Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg stopped by the Fox43 Kitchen on Tuesday.

For more information: www.olivias.biz

1/2 oz instant yeast
1 cup water
1/2 cup warm cashew milk
1/4 cup sugar
1 tsp salt
1 cup crushed walnuts
1/3 cup softened butter
3 eggs
4 cups flour
1/2 cup honey
1/2 cup water
4 cups vegetable oil
3 tsp cinnamon
1/2 cup brown sugar
1 tsp vanilla
1 cinnamon stick
Pinch star anise
Pinch nutmeg
In a large bowl, mix flour, yeast, salt & sugar.   in the mixer set on low, beat together eggs & butter. Add the flour mix & mix for 2 minutes until a soft dough forms.  Cover bowl. Let rise for approx 20mins.
The honey syrup:
Mix honey, water, brown sugar, star anise, cinnamon stick, & vanilla.  Bring to boil over med- high heat. Turn off, let cool.
Back to the dough:
Scoop out approx 2-3 tbsp batter w a wet hand & gently roll to form a round ball.  Carefully place into the hot dryer oil (325*F).  Fry until golden brown.  Remove from oil and set on a cookie rack to cool.  Drizzle the honey syrup on top and sprinkle w ground cinnamon, crushed walnuts, & 10x sugar.  Serve warm.

Cajun battered catfish served w voodoo stewed tomatoes & peppers


Fasnacht- Tini
Tippy cow vanilla rum
Godiva chocolate liqueur
Cinnamon & sugar mix
Whipped cream
One of Chef Harry's loukamades for garnish!
Shake the rum, rumchata, amaretto, & cream together over ice & strain. Pour into a Martini Glass rimmed w cinnamon & sugar mix. Top w whipped cream, drizzle w Godiva liqueur, & top w fresh warm loukamades.  Enjoy!

Floral flirtini
Elderflower liqueur
Creme de violette
Soda water
Touch of honey
Fresh thyme
Fresh edible flower petals
Shake the elderflower liqueur, creme de violet, gin, & a pinch of the fresh thyme over ice. Strain into a martini glass, add a hint of soda water, garnish w edible flower petals.  Enjoy!