Meze trio

Preparation

Baking Directions:

To make the taramasalata ("caviar" mousse), place the almonds in a heatproof bowl with boiling water to cover.

Let stand until the water is tepid.

Drain well and using your fingers pop off and discard the skins.

Line a small tray or baking sheet with parchment or wax paper.

Place the peeled almonds on the prepared tray and refrigerate for about 8 hours or overnight.

Preheat the oven to 200 degrees F.

Remove the almonds from the refrigerator and place on a small baking pan.

Transfer to the preheated oven about 15 minutes just to dry slightly do not roast.

Pour about 1 teaspoon of the corn oil into a medium mixing bowl and, using your fingertips, rub the oil around the interior of the bowl to coat lightly.

Combine the almonds with the potato and onion in the oiled bowl.

Add a tablespoon of the oil, toss to coat, mashing the potato slightly and pulling the onion apart.

Working with about 1/3 of the almond mixture at a time, pass it through an electric mixer fitted with the fine grinder attachment or through a stand-alone meat grinder into the oiled bowl, allowing the food to pass through the grinder completely before adding the next third.

This will prevent clogging.

The consistency should be of a coarse meal.

When all of the mixture has been ground, remove the grinder attachment from the mixer and fit the mixture with the bowl and paddle.

Place the tarama in the mixer bowl and with the mixer on low speed, begin beating the tarama, adding the remaining corn oil in a slow steady stream.

Then add the extra virgin olive oil in a slow, steady stream.

When well blended, remove the paddle attachment and change to the wire ship.

Continuing to mix on medium speed, add the lemon juice in a slow, steady stream.

When well blended, stop the motor, scrape down the sides of the bowl, and add the almond mixture.

With the mixer on low speed, slowly combine the mixtures.

When well combined, begin adding the seltzer, an ounce at a time, until the taramasalata is as light and airy as light, fluffy mashed potatoes.

Transfer to a nonreactive storage container, cover, and refrigerate for at least 1 hour before serving with warm pita triangles.

To make the melitzanosalata (grilled eggplant salad with tomato, vinegar, and parsley), preheat and oil a grill.

Place a wire rack on a baking pan.

Set aside.

Pierce each eggplant in a few places with a dinner fork.

Place the eggplants on the preheated grill and grill, turning occasionally to prevent burning, for about 15 minutes or until the eggplants are soft and the skin is black.

Using a spatula, lift the eggplants from the grill and place on the wire rack in the baking pan to cool.

When the eggplants are cool, peel and discard the skin as well as any juices that have dripped into the baking pan.

Coarsely chop the eggplant flesh and place it in the bowl of a tabletop mixer fitted with a paddle.

Add the garlic, onion and tomato and mix on medium speed for 1 minute.

Add the yogurt and mix for another minute.

With the mixer still on medium speed, slowly add the vinegar and lemon juice.

When blended, with the mixer still running, add the seltzer, a tablespoon at a time, beating until the mixture is slightly thick yet light and relatively loose.

Stir in the parsley and oregano and season with salt and pepper.

Transfer to a non-reactive container, cover, and refrigerate for 8 hours or overnight before serving with warm pita triangles.

Yields 3 cups.

For the tzatziki (greek yogurt with cucumber, garlic and mint), line a colander with a double layer of cheesecloth.

Place the colander over a bowl deep enough to catch draining juices without the juices touching the bottom of the colander.

Set aside.

Using a box grater, grate the cucumber through the medium holes into a mixing bowl.

Add a pinch of salt and toss to combine.

Transfer the cucumber to the colander and allow the juices to drain for 1 hour.

Pull the cheesecloth up and twist the ends together to squeeze any remaining juice from the cucumber.

Transfer the well-drained cucumber to a clean non-reactive container with a lid.

Add the yogurt, garlic, lemon juice, mint and dill.

Season with salt and pepper to taste and toss to combine.

Cover and refrigerate for 8 hours or overnight before serving.

Serve chilled with warm pita bread triangles.

Yields 2 ½ cups.