Greek Yogurt With A Fig Date And Honey Swirl Recipes

BLUE CHEESE SOUFFLE WITH FRESH FIGS AND HONEY

Steps:

• Preheat the oven to 350 degrees F.
• Prepare 4 (8-ounce) ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess.
• Make a thick bechamel sauce base by melting the 3 tablespoons of butter over low-medium heat in a thick-bottomed pot. Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour with fat and remove the starchy taste; do not allow the roux to brown. Add the warm milk to the mixture and continue to whisk until smooth and thick. Remove from the heat. Beat in the egg yolks 1 at a time. Season with salt, pepper, and nutmeg. Stir in the cheese until incorporated evenly. Chill the mixture while whipping the egg whites.
• In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour the batter into the prepared ramekins and place on a cookie sheet. Bake on the middle rack for about 25 minutes.
• The souffle is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly.
• Serve with fresh figs and a drizzle of honey. Dust with confectioners' sugar.

GREEK YOGURT WITH A HONEY/FIG/DATE SWIRL

Steps:

• Toast the nuts in a saute pan over medium heat until they become fragrant.
• Put the nuts onto a plate and set aside; when cool enough to handle, chop them roughly.
• In a small saucepan over medium heat, add the figs, dates, honey, water, lemon juice, and cinnamon stick.
• Cook for about 10 minutes until fruit is soft.
• Set aside and let it cool slightly; remove the cinnamon stick.
• Place the yogurt in a big bowl.
• Spoon the warm fruit onto the yogurt and gently swirl the fruit through the yogurt.
• Sprinkle on the nuts and garnish with mint leaves.
• Serve immediately.

BEET CAKES WITH SWEET GREEK YOGURT

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease 4 individual baking dishes with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor. Process with blade attachment until finely chopped.
• In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, applesauce, eggs, buttermilk, and sugar together. Now mix wet ingredients with dry ingredients, add a pinch of salt, and then fold in the processed beets.
• Set ramekins out on a sheet tray. Divide batter amongst ramekins and bake in the oven for 20 to25 minutes until they have puffed up and a cake tester inserted in the center comes out clean.
• Serve with Sweet Greek Yogurt and top with Beet Garnish and powdered sugar.
• Combine yogurt and honey in a mixing bowl. Stir with a wooden spoon so they are just combined. Serve with warm beet cake.
• Yield: 4 servings
• Preheat oven to 150 degrees F.
• Shave the beet into thin slices using a mandoline or sharp knife. Line a roasting dish with parchment and set the beets out in a single layer on the tray. Top with powdered sugar. Cover with another sheet of parchment, carefully pressing out any air bubbles. Top with another tray to add weight and bake on a low temperature to dehydrate the beet slices without over-cooking them. Bake for 2 to 3 hours, until dry and crispy. Use as a garnish on top of the beet cakes.
• Yield: 4 servings

GREEK MOUSSAKA

Steps:

• To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter.
• Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.
• Preheat the oven to 350 degrees F.
• Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.

LEMON YOGURT BERRY SWIRL WITH HOMEMADE GRANOLA

Steps:

• For the granola: Preheat oven to 300 degrees F. Mix oats, almonds, flax seeds, brown sugar, salt and cinnamon in a bowl. In a saucepan warm the oil and honey. Whisk in the vanilla extract. Pour the honey, oil, vanilla mixture over the oat mixture and mix gently, but well. Mix with spatula and eventually your hands. Spread out onto a sheet pan and bake for 40 minutes (stir after the first 20). Cool and break up any clumps. Mix in dried fruit.
• Yield: about 9 cups
• For the berry swirl: Add berries, lemon juice and confectioners' sugar in a pan over medium heat. Cook until the berries break down and mixture becomes syrupy, 10 to 12 minutes. Set aside to cool.
• For the lemon yogurt: Combine the yogurt, zest and juice in a mixing bowl and stir. To serve, set up glasses and layer with granola, yogurt and berries.

HONEY-CARAMELIZED FIGS WITH YOGURT

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.

GREEK YOGURT DESSERT WITH HONEY AND STRAWBERRIES

Steps:

• Put a few large spoonfuls of yogurt into 4 small glasses or ice cream bowls. Drizzle each with about 1 Tbs. honey. Add strawberries on top then sprinkling with nuts.

WARM FIGS WITH HONEY & YOGHURT

Steps:

• Cut the figs in half & place in a microwaveable dish. Cook on full power for approx 1 min
• Transfer figs to serving bowl or plate & drizzle with honey
• Top with the yoghurt & flaked almonds

YOGURT WITH FRESH FIGS, HONEY, AND PINE NUTS

Steps:

• Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate.
• Heat honey and rose water in a small saucepan over medium heat, stirring occasionally, until very runny, about 1 minute (do not let boil); let cool.
• Serve yogurt and figs drizzled with warm honey mixture and topped with pine nuts.