Mandros Imported Foods

Since pork and sauerkraut didn’t bring us any luck this year...why don’t we ring in the New Year with some Greek faire? We have multiple brands of Spanakopita and Grape leaves available at our store! Dolmas pictured are homemade.

Have a very Merry Christmas! What’s your Christmas Day food tradition? Our Mandros Christmas Tradition: This snack is perfect for Christmas morning and guess what...ALL ITEMS can be found at our store! * French Baguette... * Scottish Salmon * Fresh Cream Cheese * Hard Boiled Eggs * Onions * Capers (Brined and Salted) See more

Who doesn’t love a little Mascarpone dessert? This recipe was a hit and of course, the colors are pretty festive.We crushed some Amaretto cookies on top too! Recipe from Stressbaking.com INGREDIENTS... STRAWBERRY PUREE: * 2 cups strawberries, hulled and chopped * 3 tablespoons granulated sugar * Zest of 1 lemon MASCARPONE MOUSSE: * 6 ounces mascarpone cheese (We used our Vantia Mascarpone) * 1 1/2 tablespoons granulated sugar, divided * 1 tablespoon lemon juice * 1/2 cup heavy cream * 1/2 teaspoon pure vanilla extract * Pinch of salt * Optional garnish: sliced strawberries, fresh lemon zest INSTRUCTIONS STRAWBERRY PUREE: 1. In a medium saucepan, heat strawberries, sugar and lemon over medium heat for 10 minutes. The strawberries should be reduced to a juicy, bubbly jam. 2. Either transfer to a heat proof bowl and use an immersion blender, or transfer to a food processor to blend into a smoother mixture. It doesn’t need to be perfectly smooth but if you’d prefer it smoother, just push it through a fine mesh sieve (aff link) to remove the seeds. 3. Place in the fridge to cool while you prep the mousse. MASCARPONE MOUSSE: 1. In a medium bowl, combine mascarpone cheese, 1 tablespoon sugar and lemon juice and use a hand mixer (aff link) or stand mixer to beat on high speed until combined, smooth and fluffy. 2. In another medium bowl, combine heavy cream, 1/2 tablespoon sugar, vanilla and salt and use a hand mixer to beat on high speed until it forms soft peaks. 3. Fold the heavy cream mixture into the mascarpone mixture until completely combined. 4. Spoon mousse mixture into a pastry bag to pipe into serving dishes. ASSEMBLE: 1. Dividing between two serving dishes (or 4, if you’d like smaller portions): Start with a a spoonful of strawberry puree, then a layer of mousse, and repeat twice more until you’ve used all the ingredients. 2. Top with diced strawberries and/or fresh lemon zest and serve. Enjoy!

Nothing better than snow day hot chocolate, the Droste way.(Featuring a very well-loved box of one of the incredible products we sell, Droste cocoa!) Slow Cooker Hot Chocolate Recipe from The Carefree Kitchen... Ingredients * 1 Can Sweetened Condensed Milk * Cup Unsweetened Cocoa To make Dark hot chocolate recipe, add an additional 3 tablespoons unsweetened cocoa powder (we used Droste) * 1 tsp Vanilla * 1 pinch Salt * 6 Cups Whole Milk you can also sub 1 cup of cream for milk, it'll make it extra rich and creamy Instructions * In a slow cooker, add the sweetened condensed milk, unsweetened cocoa, vanilla, and pinch of salt, and half of the milk. Whisk until combined. (It's easier to whisk and make sure all the ingredients are combined when you only have half of the milk added) Add the rest of the milk. Whisk again. * Place lid on the slow cooker and turn to low. Let the hot chocolate come up to temperature (160-185 degrees) for about 2 hours, stirring every 20-30 minutes. * Stir mixture before serving. * Ladle into mugs and serve with whipped cream.

Could you honestly think of a better gift? NEW GIFT CARDS AVAILABLE NOW!!