As part of Supper Club – Take Three, I wanted to make sure we had a good Greek dessert for the gathering. But I’m tired of baklava. I considered doing kafaiti, but after calling three grocery stores for the special shredded phyllo dough, I threw in the towel on that idea.
After some intense googl-ing and foodblogsearch.com –ing, I came up with two desserts that may not be traditional, but have some good greek flavors.
This also was the first time I broke out my brand new ice cream/frozen yogurt/sorbet maker. What a blast!
Greek Yogurt Panna Cotta with Honey-Glazed Apricots
SERVINGS: 6 (I stretched it into
1 envelope unflavored gelatin (2 1/4 teaspoons) (I would even back off on this a touch, it seemed to set up a little too much)
2 tablespoons cold water
1 cup heavy cream
1/3 cup sugar
1 vanilla bean, split, seeds scraped
One 17.6-ounce tub of Greek yogurt, such as Fage Total brand (2 cups)
1 cup dried apricots
1 cup semi-dry white wine, such as Vouvray
1/4 cup honey
1. In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes. In a small saucepan, bring the cream, sugar and vanilla bean and seeds to a simmer. Off the heat, stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the vanilla cream; remove the vanilla bean. Pour the mixture into six 1/2-cup ramekins and refrigerate until set, at least 3 hours.
2. Meanwhile, in a small saucepan, simmer the apricots in the white wine over moderately low heat until the apricots are plump and the wine has reduced by half, about 20 minutes. Stir in the honey and simmer the syrup until thickened, about 5 minutes; let cool.
3. Run a knife around the inside of each ramekin. Set a plate on each ramekin and invert each panna cotta onto a plate; you may have to tap and shake the ramekins to loosen the panna cottas. Slice the apricots and spoon them on top of the panna cottas. Drizzle with some of the honey syrup and serve.
Spiced Fresh Orange and Honey Sorbet
3 cups water
1 cup sugar
1/2 cup clover honey
2 tablespoons finely grated orange peel
1 tablespoon chopped peeled fresh ginger
2 whole star anise or cardamom pods
2 whole cloves
1 small bay leaf, preferably fresh
2 cups chilled fresh orange juice
3 tablespoons fresh lemon juice
1. Combine first 8 ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until syrup is thick and mixture is reduced to 2 cups, about 12 minutes. Discard bay leaf; cool syrup.
2. Strain syrup into medium bowl. Add orange juice and lemon juice. Transfer to ice cream maker and process according to manufacturer’s instructions. Transfer sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.