Drinks

WARM VEGETABLE TABOULE SEASONED WITH CHIOS MASTIHA

This is a filling first course or accompaniment to meat, poultry and fish. It can also double as a hearty vegetarian main course.

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COOKED CREAM WITH CHIOS MASTIHA AND PISTACHIOS

This dish, for all intents and purposes, is a variation of the traditional Italian pana cotta. It’s the Chios Mastiha that makes all the difference, lending something decidedly exotic to the cream. This is a lovely, year-round dessert, easy to make and elegant.

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SUBMARINE MARTINI WITH CHIOS MASTIHA SUGAR PASTE

The term submarine in the Greek kitchen has nothing to do with the mammoth sized sandwiches that go by the same name in North America. In Greece a submarine is a spoonful of flavored sugar paste, as white as marble but soft and chewy. It gets its unusual name because it is literally submerged in water, a cool glassful at that, and enjoyed slowly. Here, the idea is the same, but instead of water a full-blown martini is the pool of choice.

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GILTHEAD BREAM CARPACCIO SPICED WITH CHIOS MASTIHA

Marinated fish is both a traditional and a modern Greek dish. All sorts of fish, especially tender, white-fleshed fish, are marinated. Here, the marinade includes a bevy of aromatic spices; Chios Mastiha lends its own undertones, which are earthy but subtle.

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GREEK FRIES WITH HOMEMADE MASTIHA SCENTED KETCHUP

Make the ketchup, up to a week ahead: Purée the tomatoes in a food processor until smooth. Heat the oil in a large, heavy pot and cook the onion over medium heat for about 8 minutes, stirring.

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NORTHERN GREEK WHIPPED FETA WITH SPICES AND MASTIHA

This traditional spicy whipped feta spread is a specialty of Thessaloniki. Mastiha goes especially well with feta.

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CLASSIC BRUSCHETTA WITH MASTIHA-SCENTED OLIVE OIL

Nothing is more Mediterranean than this simple hors d’oeuvre.

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CARPACCIO WITH ARUGULA MANOURI CHEESE AND MASTIHA-SCENTED OLIVE OIL

This Italian classic is transformed by the subtle scent of Mastiha in the dressing.

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FAVA WITH MASTIHA-SCENTED OLIVE OIL

Fava is the name Greeks give to the purée of yellow split peas, which is a specialty of the Cyclades. It’s carte blanche for all sorts of toppings, from stewed eggplant to this delicious trio of sweet, caramelized leeks, onions, peppery arugula and Mastiha-scented olive oil.

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