The final destination for the last, past batch of grape leaves. Over-rinsed, under-lemoned or what, these didn’t have the usual grape leaf greatness and temptation that has them snuck cold from the ‘fridge, little nibbles to fight off pre-dinner or midnight snack attacks.
The filling had gentle bursts of sweetness, from probably, dried apricots — but that was about it for flavor other than an almost indiscernable savoriness, like a mild umami, as like a mild cheese.
Right from the pot they were acceptably palatable if notably tame. Re-heated in a little water, further blanched away the flavor and made for a lousy dinner. Yet, these demure little leafed parcels ended up making some of the best dolmathes dinners ever, first with the groovy grapeleaves over hummus under Greek-like tomato — and these with the avgolemono. A lesson learned, though, on the steamed re-heat, subsequently, they were hit exclusively with electomagnetic radiation so to hold what flavor held, present.
The hint of sweetness turned out to match really well with the lemon-salty avgolemono — this from the Good Karma Kitchen, exceptional. Flour reduced to a third and it thinned a bit from there brought the perfect consistency and a bit more could make it a great soup in quantity.
The cashews needed to cook a bit to get the sauce smooth — and a second blend, so soaking first would help. Caper presence was prominent, but not overly. Really great flavor.
Better yet, it was warm enough to eat out on the patio – one of the few days that that rose into the 60’s, and, one of the few days without rain: