CARAMELIZED BEETS WITH ORANGE-SAFFRON YOGURT
This astonishingly pretty platter is equally delicious, a signature of the British chef Yotam Ottolenghi, who provided the recipe: soft, sweet beets against the tart astringency of the orange-tinctured yogurt, its coolness threaded with saffron. It is also an ace make-ahead dish: You can prepare the yogurt and the beets the night before serving, or in the morning. Look for a good variety of beets if you can, for reasons of color and taste alike: golden ones to offset the red, say, with a mixture of candy canes between the two.
Provided by Sam Sifton
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 1h30m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Heat oven to 400. Put the beets into a high-sided baking pan, so that they fit together relatively snugly. Cut off the top of the head of garlic and place it, cut side up, in one corner of the pan. Mix together 1 cup oil and the butter and drizzle it over the beets and garlic. Cover the tray tightly with aluminum foil and roast for approximately 1 hour, or until the beets are soft when pierced with a knife and the garlic is soft and caramelized.
- Remove the beets and garlic from the oven and allow to sit until the beets are cool enough to handle, approximately 10 to 15 minutes. Lift them out of the oil, peel and discard the skin and place them in a medium bowl with a pinch of salt and 1 tablespoon of the cooking oil from the baking pan. Mix well and set aside.
- Squeeze the garlic cloves out of their skin and into a small bowl. Roughly mash with the back of a fork before adding the yogurt, saffron threads and water, the lemon juice, orange zest and a pinch of salt. Stir well and place in the refrigerator until needed.
- Place a medium-size sauté pan over medium heat with the remaining 1 tablespoon of olive oil. When it shimmers, add the almonds and sauté for 1 to 2 minutes, stirring and tossing frequently, until they begin to turn golden. Add the red pepper flakes and the orange juice and continue to cook until the liquid has evaporated, approximately 30 seconds. Spoon the nuts onto a wide plate and set aside to cool.
- When you are ready to serve, spoon the yogurt onto a large serving plate and spread it out slightly. Top with the beets, making sure that you can still see yogurt at the edges. Sprinkle the almonds over the top, then the basil, and serve.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 44 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 572 milligrams, Sugar 12 grams, TransFat 0 grams
CARAMELIZED SHALLOT YOGURT
Will make you pause before making a sour cream-based onion dip ever again.
Provided by Chris Morocco
Categories Bon Appétit Dip Yogurt Kid-Friendly Chive Low Fat Low Cholesterol Party Shallot
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15-18 minutes. Let cool slightly.
- Mix shallots and vinegar into yogurt in a medium bowl; season with salt and pepper.
- Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping.
- Do Ahead
- Yogurt (without chives) can be made 3 days ahead; cover and chill.
CARAMEL YOGURT
Provided by Harold Mcgee
Categories dessert
Time 1h15m
Yield 4 half-cup servings
Number Of Ingredients 4
Steps:
- Place yogurt in a fine-meshed strainer or colander lined with cheesecloth. Place strainer over a bowl and drain for at least 3 hours, or overnight. Reserve all liquid in bowl: this is whey. There should be about 2 cups firm drained yogurt. If necessary, return enough whey to yogurt to make 2 cups.
- In a medium saucepan, place sugar, salt and 1 cup whey. Bring to a boil, reduce heat to medium and cook, stirring frequently; adjust heat as needed so mixture does not boil over. Cook until liquid boils off and remaining syrup becomes deep brown, 20 to 30 minutes. Remove from heat.
- Add 2 tablespoons whey to pot and stir to blend well. If mixture is too thick to stir, add another tablespoon of whey. Allow caramel to cool slightly, stirring frequently to make sure it remains fluid. (If caramel stiffens too much to stir, place over a pot of hot water and stir until fluid again.) Add 1/4 cup yogurt to pot and stir vigorously to blend. Add remaining yogurt and stir to blend fully.
- Transfer to a covered container and refrigerate until chilled, at least 30 minutes. If desired, serve garnished with a sprinkling of cardamom, cinnamon or grated lemon zest.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 8 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 186 milligrams, Sugar 36 grams
CARAMELIZED YOGURT
Number Of Ingredients 5
Steps:
- 1. In a heavy, medium wok or saucepan, bring the milk and 1/3 cup sugar to a boil over high heat. Lower the heat to medium and simmer, stirring and scraping the bottom and sides of the wok constantly, until reduced by about a third, 4 to 6 minutes.2. Meanwhile, in a small nonstick saucepan, add the remaining sugar and cook, stirring, over medium heat until it melts and then caramelizes to a dark brown, 1 to 2 minutes. Quickly, before the caramel burns, add the water and stir until the sugar dissolves in the water, making a brown syrup, 30 seconds.3. Add the caramel syrup to the pan with the milk and simmer about 5 minutes. Transfer to a bowl and allow the mixture to cool until it registers 118°F to 120°F on a meat thermometer. Mix in the yogurt, and cover the bowl with a loose-fitting lid. Then, fold the kitchen towel in half, wrap it snugly around the milk bowl, and place in a warm, draft-free place (such as the oven or a kitchen cabinet) until firm, 4 to 6 hours. Refrigerate at least 4 hours until chilled, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SPAGHETTI WITH CARAMELIZED ONIONS AND YOGURT
Yogurt gives this dish creaminess without the heaviness (and calories) of a cream-based sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h25m
Number Of Ingredients 9
Steps:
- Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.
- Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat; discard thyme sprigs and bay leaf.
- Meanwhile, bring a large pot of water to a boil. Add pasta; cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions; season with pepper.
- Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.
HONEY-CARAMELIZED FIGS WITH YOGURT
Meet your new go-to breakfast. A light dusting of cinnamon adds just the right finish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Heat honey in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes.
- Serve over yogurt with cinnamon and pistachios. Drizzle with honey, if desired.
Nutrition Facts : Calories 163 g, Fat 3 g, Fiber 2 g, Protein 12 g, Sodium 44 g
ROASTED & CARAMELIZED APRICOTS W/GREEK YOGURT & LEMON -
Found at tastefoodblog.com, "This apricot dessert has a few secrets. It's sublime, healthy & relatively low-fat. Its secret ingredient is Greek yogurt (richly thick, creamy & tart). Its secret technique is to use ingredients which are simple, fresh & in season - The golden rule for cooking. A little sugar is sprinkled over apricot halves, which are then broiled until the sugar dissolves & begins to caramelize. The fruit softens & breaks down (virtually melting into itself), but is held together by its soft skin w/a puddle of caramelized sugar pooled in the center. Whisked Greek yogurt (lightly sweetened & brightened w/lemon) is spooned over-the-top or to-the-side of the fruit & serves as a cool complement to the apricot's warmth. It's a luscious & fresh end to any meal." Enjoy!
Provided by twissis
Categories Dessert
Time 15m
Yield 3 Halves per serving, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven broiler. Mix sugars together in a sml bowl. Halve the apricots (top-to-bottom) & discard pits.
- Arrange fruit (skin-side up) in an oven-proof skillet or on a baking sheet. Broil until light golden (about 2 min). Remove from oven & turn the apricots over. Sprinkle sugar combo evenly over ea apricot half. Broil until centers are bubbly & beginning to caramelize (3-5 min).
- Divide apricot halves between 4 serving plates. Whisk yogurt, 1 tablespoons sugar & 1 tsp lemon zest together in a sml bowl. Spoon a little yogurt over ea apricot half (or spoon on the side of the plate). Sprinkle w/a little brown sugar & extra lemon zest for garnish.
CARAMELIZED YOGURT
Number Of Ingredients 5
Steps:
- 1. In a heavy, medium wok or saucepan, bring the milk and 1/3 cup sugar to a boil over high heat. Lower the heat to medium and simmer, stirring and scraping the bottom and sides of the wok constantly, until reduced by about a third, 4 to 6 minutes.2. Meanwhile, in a small nonstick saucepan, add the remaining sugar and cook, stirring, over medium heat until it melts and then caramelizes to a dark brown, 1 to 2 minutes. Quickly, before the caramel burns, add the water and stir until the sugar dissolves in the water, making a brown syrup, 30 seconds.3. Add the caramel syrup to the pan with the milk and simmer about 5 minutes. Transfer to a bowl and allow the mixture to cool until it registers 118°F to 120°F on a meat thermometer. Mix in the yogurt, and cover the bowl with a loose-fitting lid. Then, fold the kitchen towel in half, wrap it snugly around the milk bowl, and place in a warm, draft-free place (such as the oven or a kitchen cabinet) until firm, 4 to 6 hours. Refrigerate at least 4 hours until chilled, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CARAMELIZED BANANAS WITH FROZEN YOGURT AND PECANS
Make and share this Caramelized Bananas With Frozen Yogurt and Pecans recipe from Food.com.
Provided by Lvs2Cook
Categories Frozen Desserts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in medium skillet.
- Stir over low heat until sugar dissolves.
- Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 7 minutes.
- Remove from heat.
- Add banana slices and stir gently to coat with caramel. Cool 5 minutes.
- Divide caramelized bananas among 4 shallow bowls.
- Top with scoop of frozen yogurt.
- Sprinkle with pecans and serve immediately.
Nutrition Facts : Calories 201.9, Fat 4.7, SaturatedFat 0.5, Sodium 0.9, Carbohydrate 42, Fiber 2.4, Sugar 33.7, Protein 1.3
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