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Greek Custard Slice, Buddha's Hand Citrus Syrup, Olympics and More.

I know that my son is going to say dad before he says mom. How? My fiance spends his time playing with him and repeating to our small baby all the names - aba, papa, dada- he can call him. I, on the other hand, find something in the world that day and spend the rest of the hours telling baby everything I know about it. He gets really soothed by a black/white photo of the Moon. So we know a lot about the Moon now, we’ll get to mama later. And starting this week, I am teaching him everything I know about the Olympics.

We watched the opening ceremonies together and talked about all the countries. How astonishing it is that more nations will gather together than participate in the U.N. We talked about sportsmanship, excellence, and discipline. What it means to be great and gracious, how to balance the two. How to achieve dreams and represent a people. We’re watching the medal count closely.

We talked about Paris, France - the river Seine and how >$1B was spent cleaning it up to host competitive swimming events. A river that has been toxic for over 100 years, cleaned up in only a handful. What an incredible and encouraging climate crisis story about what can be accomplished when we are motivated to direct our resources towards stewardship of the planet. I hope they keep this going. I hope river tending is a job of the future.

Recipe for paid subscribers at end of post.

I also covered the origins of the Olympics in Greece. (Everything goes back to the Greeks!) I’ve been lost in nostalgia and drunk on excitement for the trip I am leading next year with Modern Adventure (Book here!). One of my jobs working for the State Department was to eat and write about it, to deepen cultural exchange and soft power initiatives of diplomacy. I spent mornings writing papers on sausages, lists of best pastries and memorandums on meals enjoyed. Afternoons, filled with exploring ruins and old winding streets under the Mediterranean sun letting my nose guide me to the next great bite. I knew I’d have to eat one of everything, EVERYWHERE to know exactly who makes the best of each WHATEVER. And that is exactly how I spent a years worth of weekends in the cradle of western civilization.

I’ve been reminiscing over lots of photos and decided to pull out a few bangers to share with you over the coming months. First up Galaktoboureko - a dessert that should be your next obsession. Except calling it dessert is underselling the pastrys’ ability to be enjoyed anytime of day, as the Greeks do.

Galaktoboureko - basically think of a backlava filled with custard instead of nuts! It is deliciously similarly soaked in infused honey syrup. A version can be found throughout Greece, Turkey, Albania, Syria and more countries in the region. Usually served around late spring and in early summer. It was one of the first pastries I fell in love with when moved to Athens in the early 2000s to work as an intern at the embassy for the U.S. Department of State. Greek bakeries were in every neighborhood and much like European counterparts, the goal was to show off the classics and do them better than the next place. Everywhere you looked - cheese, fruit and honey - almost holy ingredients in their glorification across all bakes.

Galaktoboureko is simple and clean in flavor. And it’s jiggle, delicate flavors and portability for such a decadent item had me at first bite. The custard in the center is traditionally made with vanilla and semolina flour, and baked with the phyllo, resulting in a thick sturdy custard. Mine is more a mash up technique borrowed from the French Mille-Feuille or American Custard Slice. In the spirit of the Olympics all traditions are working together to make this great. Also less time spent baking, more time spent chilling. An important tweak for summertime recipes! I also used the honey syrup to first candy Buddha’s hand, a type of citrus that is primarily rind. It smells incredible and has intense aroma. It can be used to make candy, anywhere that calls for zest, tea or simply placed in a room to fill the air with scent. You can swap out for another small citrus of your choice like kumquats, key limes, pixies or small blood oranges. Candying time may vary, pull citrus from syrup when it is about 80% translucent but still has bright color and some texture.

Honey Buddahs Hand Syrup

750g water

500g cane sugar

250 honey

1 Buddhas Hand

Floral (optional)

To Make: Cut up your Buddha’s hand into fun shapes. Keep shapes you chose fairly consistent in size so that they cook at the same rate. Slices should be no more than 1/4 inch thick. Set aside.

Bring water, sugar and honey to a simmer in a medium sized pot over medium heat. Stir it gently with a wooden spoon, to help it melt and combine. Allow to simmer for 3-5 minutes till it lightly coats the back of your spoon. Add citrus and reduce heat slightly, allow to cook at a gentle bubble for 15-20 minutes. Stir occasionally with your wooden spoon to distribute heat. Pull from heat when citrus is 80% translucent. Add in your botanical or floral infusion. Allow to cool completely, transfer to an airtight container and keep in your fridge for up to 3 months.

Add to tea, soak cakes, flavor porridge, serve with a cheese plate, or any number of uses.

Note: I like to add in marigold, jasmine, or hibiscus to syrup to infuse with flavor and color.

Galaktoboureko recipe below for paid subscribers.

If wandering down alleyways of cobblestone among the oldest ruins in the world in search of the best food sounds like a good time to you join me in Greece next year. I am the culinary leader for the trip of a lifetime to Athens, Santorini and Crete. These magical mediterranean lands hold rich history, customs and adventure to be enjoyed. Spend over a week in ancient cities, discovering new flavors at renowned restaurants, visiting farms and artisans, and lounging on some of the worlds most beautiful beaches.

Greece is where I first learned to scuba dive, drive ATVs and paraglide! There are so many excursions planned on the trip with Modern Adventure, there won’t be a dull moment. I am so excited to get back in the blue waters of the Aegean in the land of the gods. Join me in October 12-20, 2025. Book here. Use code WILDE500 for $500 off when you book as a reader of this newsletter. Cost of trip is all inclusive of in country travel, hotels, meals and excursions.

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Upcoming Class: Don’t miss my mini intensive weekend with Milk Street Kitchen. We will be deep diving into Sonora Whole Grain - making cakes, tarts and cookie recipes from my book over two days. In all my classes I provide substitutions and alternatives to accommodate most diets. The sign-up page is here and you can use the discount code HERITAGEBAKES15 for 15% off the ticket.

Order my book ahead of time using code BOOK10 for $10 off a signed copy from me.

Cake class last weekend was so much fun! I will be adding seasonal classes going forward, where there will be new recipes, a chance to hone more technique and hang out. Can’t wait to see more of you class!

Obsessed with: Olympics Women’s Gymnastics. Gymnastics is considered the hardest sport in the world with so many demands on the body. Watching the qualifications I was floored by how much more is expected of them since I began watching the games when I was a kid. It is outrageous what the athletes can do! I watched the podium training in replay thinking it would be some moves and marking elements. Instead it was everyones full routine - without pressure, and sometimes even some smiles.

Recent Podcasting: More San Diego episodes are up! Don’t miss our chat with Relic Bagerie of San Diego, what started as a small bakery in the pandemic is now a San Diego legend. And then catch Gemma of Kimochi, with all her gentleness, vulnerability and warm messages for your soul.

Inspired by: Butter Flowers. Whimsical Fish Food. Holly’s Chewable Milk Series. Her guest spot on Kitchen Tape Pod just dropped today! Check it out here.

Just for Fun: Using the ancient Japanese art of Kintsugi to fix the modern day art of Oreos. Genius.

Necessary Poetry:

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Galaktoboureko Recipe