So when a book takes place in Greece, you just know the food will be good, don’t you? Children of the Gods, by the (gorgeous and talented) Tristina Wright does not disappoint. There’s cheese and olives and fruit and grape rolls… Oh! There’s also a plot. I get carried away sometimes.
In a semi-steampunk alternate universe where the descendants of Titans and Olympians obey strict racial segregation, a young couple from opposite sides fall in love. Lucas and Pandora will do anything for each other- and according to the prophecy of the Gorgons, that will be tested.
Lucas’s mother works to abolish segregation, his best friend and Pandora’s father are both avowed racial purists. Drama! Kissing! Fighting! But then- olive salad, and wine-soaked fruit. I used strawberries (frozen, obvi) because Lucas thinks Pandora smells of them.
Salad of the Gods
1/3 c nice olive oil
1 tsp oregano
1/4 tsp crushed red pepper
2 Tb crumbled feta
1 lb assorted olives, capers, pepperoncinis
2 Tb honey
2 Tb white wine
1 lb fruit of your choice
Peel strips of rind off the lemon and orange and place in a bowl with the olive oil, oregano, and pepper. Let it infuse for 2 hours.
Prepare thy fruit bath- mix the honey and wine with the juice of the orange, and the juice of HALF the lemon. Squeeze the other half into your olive marinade. Toss the fruit on in and let it macerate overnight in the fridge.
Pull the strips of peel out of the oil and discard. Add the olives and feta, stir, and let marinate overnight at room temperature.
Serve with crusty bread, to dip in the leftover oil, and wine.
Tristina’s lovely book has not been published yet, so don’t head to the bookstore looking for it right away!
On that note, I can also tell you that “Heat Rising” by Elizabeth Otto, which we made pizza for last year, has been renamed “The Blood of Isis” and will be released in June! Hooray!