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A winter menu full of Greek flavor

Unfortunately many of us still have a few more weeks of wicked winter weather before spring finally arrives, so tonight, treat your family to a warm and tasty seafood menu full of Greek flavor. Jim Botsacos, is the executive chef of Molyvos restaurant in New York City and he shares his flare for seafood on “Today.” Check out his recipes below.BAKED QUINCE WITH SAMOS SPICED SYRUPJim BotsacosYie
/ Source: msnbc.com

Unfortunately many of us still have a few more weeks of wicked winter weather before spring finally arrives, so tonight, treat your family to a warm and tasty seafood menu full of Greek flavor. Jim Botsacos, is the executive chef of Molyvos restaurant in New York City and he shares his flare for seafood on “Today.” Check out his recipes below.

BAKED QUINCE WITH SAMOS SPICED SYRUPJim Botsacos

Yield: 6 servings

In a heavy gauge sauce pan, combine 1 cup sugar, wine, water and the cores of the quince. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Strain and reserve the liquid.

Pierce each half of the quince with a clove, and toss in lemon juice. Place the quince and cinnamon sticks in an oven proof baking dish, cut side up. Pour the wine mixture over the quince. Place on the center rack of the oven and bake for 20 minutes or until the tops of the quince are lightly caramelized.

Lower the oven temperature to 350 F. Sprinkle the remaining 1/2 cup sugar over the quince and bake for an additional 5 to 10 minutes or until the quince are tender. Remove from the oven and allow to cool in the syrup. Serve with Mastic Ice Cream.

Set out six dessert plates. Arrange one quince and a scoop of mastic ice cream on each plate. Drizzle with syrup and serve.

912361160491356103143827771sugar1.5cup1 cup sugar, plus 1/2 cupsamos2cup2 cups Samosmavrodaphne2cup2 cups mavrodaphne (a Greek wine)water1cup1 cup waterquince33 medium quince, cut in half, core removed and reservedcloves66 cloveslemon juice2tablespoon2T freshly squeezed lemon juicecinnamon3stick3 cinnamon sticks

Recipes provided by executive chef Jim Botsacos of Molyvos restaurant. Copyright 2003. All rights reserved. To contact Molyvos, you can call 212-582-7500 or visit the restaurant at: 871 Seventh Avenue, New York, New York 10019.