Today, November 17, has been declared for all time to be National Baklava Day. And you thought congress was incapable of accomplishing anything worthwhile.
Baklava, of course, is the sweet and nutty dessert made with multiple layers of delicate phyllo dough, honey, rose water and pistachios. It’s a staple of most Greek restaurants, and one of our favorites, Taverna Opa, is commemorating the occasion by offering free baklava all day long. Just show up at the Pointe Orlando restaurant and they’ll hand you a square of the gooey goodness faster than you can say “Opa!” (Just to be clear, saying “opa” is not a requirement to receive your free baklava.)
If I were you, I’d take advantage of this offer, because tomorrow is National Vichyssoise Day and I don’t know of anyone planning to ladle out cold potato soup.
Taverna Opa is at 9101 International Drive, Orlando. It’s open today from noon until 11 p.m.
The folks at T.O. also sent along this recipe for Brandy Baklava:
3 oz. half-and-half
* 1 Tablespoon honey
* 3/4 oz. hazelnut liqueur
* 1 oz. brandy
* 3 or 4 drops orange water
* 1 pinch cinnamon, additional for garnish honey
* 1 Tablespoon crushed pistachios (for rim)
* On a small saucer, drizzle a thin layer of honey, spread the crushed nuts on a second saucer.
* Turning the cocktail glass upside down into the saucer with honey, lightly coat the rim.
* Next, dip the honey-rimmed glass into the nuts to coat the edge of the glass. Set aside.
* Fill a shaker with ice, add the first 6 ingredients and shake vigorously to chill and combine thoroughly.
*Strain the drink into cocktail glass and sprinkle a pinch of cinnamon on top.