by Helenthenanny
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by Helenthenanny
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by Helenthenanny
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by Sarah Shatz
A&M's Testing Notes:
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1/2 cup
soft feta cheese, preferably fresh and packed in water.
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9 ounces
honey flavored greek yogurt
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2
big fat juicy blood oranges
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1 handful
mint leaves
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maybe have a small lemon on hand in case your blood oranges are crazy sweet and you'd prefer a bit more acidity
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possible garnishes: a drizzle of honey, your sister's pink peppercorn sugar cookies.
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Tune your iPod or Pandora Radio to Sarah Vaughan. Or Dinah Washington. Or just play Nancy Wilson's "Peel Me a Grape" on a loop.
Ask the hotline about this step!Get out your immersion blender, or beaters, or your whisk and gumption, and put your feta and 6 ounces of honey flavored greek yogurt into a freezer safe bowl. Now beat or blend those fellas til they are smooth. Don't worry if there are some tiny chunks of feta, they are going to be little salty bursts of flavor in this sweet dessert.
Ask the hotline about this step!Stir in the remaining 3 ounces of yogurt, cover with plastic wrap, and put in the freezer for a few hours or until frozen.
Ask the hotline about this step!Cut the blood oranges in half, run a knife around the inside rim, and gut them with a spoon. Put the guts into a bowl. Don't worry if a bit of rind goes in, we just want as much pulp and juice as possible.
Ask the hotline about this step!Squeeze any leftover juice from the orange peels. Zest the orange peels into the bowl. Throw in a handful of mint and immersion blend or food process the mixture til it is quite pulpy. Strain through a strainer. Compost the pulpy remains, or something, we're only using the beautiful blood orange juice infused with mint.
Ask the hotline about this step!Pour a thin layer of the liquid into a freezer safe baking dish (I used a round cake pan, it was gangbusters). Freeze for 2 to 3 hours, but do check on it frequently and rake through it with a fork every time it looks like the liquid is freezing, maybe every 30 minutes? Keep an eye out and fork handy, as I'm not sure how cold your freezer is or which pan you used. My granita looked like glittery flakes of blood orange ice after only an hour and a half or so.
Ask the hotline about this step!Scoop feta fro-yo into a pretty dish, top with granita, maybe with a drizzle of honey, and turn your music machine to Ella Fitzgerald's version of "Goody Goody," then eat your little treat standing up in the kitchen. And I hope you're satisfied, you rascal you!
Ask the hotline about this step!Not only did this give me a new recipe to try, I added to my music playlist- great post (even if it's old)!
Any leftover frozen yogurt is really great served with chocolate ice cream (just did an official tasting...).
Thanks mom! : )
Congrats! So deserved. I made this and it was delicious!
Thank you thank you thank you!!! I am really happy that you liked it, that's the cherry on top for me!
YAHOO! oh boy, sister! well done and a big congratulations to the future mrs. richman!
Thanks sister of my life!!! And also, psh, I wish!
Congrats! I have to say, after I saw this one I just gave up on my melted feta, blood orange sauce, shrimp with mint contraption.
This just had "winner" written all over it. Keep up the good work!
Thank you so much ENunn! I am bummed that you gave up on your shrimp contraption; I love the wording of that so much because it made me think it would look like a shrimp jewelry box (or some kind of gadget) filled with the melted feta and the mint and the blood orange sauce. And to that I say, A+! Thanks again : )
SISTER!! You've done it again! Yahoo!! It's such a happy little treat!
Sisters, sisters, there were never such devoted sisters!!! p.s. I totally submitted those old Hatchback answers to the Food52 Dating Service, cross your fingers and lets start making excessive quantities of giant hamburgers!
hahahaa!! if you cook it, he will come...
Girls I am seriously contemplating a Food52 potluck / grill fest / pool party (cannonballs mandatory) late spring or early summer - we just need to tell AR that we will make some sort of massive dead cow part and I am sure he'll show up then Helen can take it from there!!!
So wished I lived there. Massive cow parts or something I enjoy immensely!
Yahoo aargersi!!! Yes, yes, a thousand times yes to all of it! and ps coffeefoodwritergirl, please come pay our town a visit, it is quite fun!!
yum yum yum yum yum!!!!! i LOVE this recipe! and i love rupee yellow dog even though he wants to eat my face :)
Thank you Shelley!! You and Duncan have got to get to submitting some of your awesome recipes now! And I agree with Rupert, it is a very delicious looking face : }
Holy Moly, just got back to the states and what a wonderful surprise!!! Thank you thank you thank you!
Yay thank you!! And a big big congratulations on your win monkeymom!!
What a fantastic idea this is. Your recipe instructions were so entertaining -- a welcome departure from the norm! AND your dog is precious. I'm a dog lover myself, we own a scrappy little Welsh Corgi we got from the pound.
Thank you so much Furey and the Feast! Sorry for the delay getting back to you, I was out of town! And hooray for rescue dogs!! That yellow pup is actually my sister's. His name is Rupert and he is one pear-shaped bundle of love!
What a yummy frozen treat, now if only the weather in NYC would warm up enough to start on frozen desserts again...
Thank you!
Yahoo, thank you mrslarkin, and good luck to you too!!!! What wonderful competition you are! ; )
How excited are helenthenanny and arielleclementine going to be when they get home from their cruise!
SUPER EXCITED!!! Thanks drbabs!!
My kind of dessert, congrats!
Thank you Naked Beet!!
Congrats on another finalist recipe. You sisters seem unstoppable. This recipe really is amazing, though--deserves its standing.
Thank you A.C. a lot!!!
The Mexican Riviera! How exciting! Is that like the French Riviera, only with lots of chili sauce?? ;) Have fun! And stay out of trouble, you two. P.S. Pandora rocks!
Hey foodie friends! Just so you know, arielleclementine and I are leaving for a little spring break vacation tonight! We are taking a cruise to the Mexican Riviera with our 90 year old granny!!! She's where we get our spunk from, so it is sure to be hilarious, many stories to come! So, if you leave any comments after this one, know that I am super excited to read them and thankful to you, unless the comments are to say that you did not like this recipe/me. If it's the latter, then I am super sorry! And also, buzz off! That's all, thanks bye!
yahoo! mexico with granny!
This is great. I've been coming up with sweet concoctions myself, though if today's recipe comes out well, I'll enter it (it's savory). But I just wanted to leave a comment saying kudos on the feta frozen yogurt, plus I love your writing: the headnote is great and I love the way you place fun, non-cooking instructions in your method (iPod)! Photo is great, too. Thanks for entering this so that we can all share your spirit.
isn't she hilarious? if you haven't already, you should check out her recipe for dessert couscous. it's my personal favorite :)
Thank you very very much A.C. for my very wonderful compliments!!
(and thanks to my sister too, another a.c., go figure!!)
I love that you went sweet instead of savory with this theme! Unbelievably, there are people in my life who don't like feta, and I'm wondering if this is a way to convert them...
Good luck with that! When I was making pots de creme, my husband referred to it as pots de phlegm! Certainly put a damper on trying out more recipes!!
Great idea. Easy and it sounds super delish. I am going to make it this weekend for my Oscar party. I am having Mexican food, but I think that it would go great. Thanks for the inspiration. It is why I love this site so much.
Yahoo! That is so awesome! Thank you, I think it will be really lovely with Mexican food : )
This sounds SO rindonculously good. Maybe if I'm lucky, the Orance Cup by my house will get wind of this and start making it for my personal convenience.
Thank you kindly!! And what is this Orange Cup you speak of? It sounds magical!
This looks wonderful Miss Helen and I love the pictures on your blog, too.
Thanks a million!!
Ok, ridiculously adorable photo! And these recipes just keep getting better and better, how is this possible? I love Greek yogurt and love your addition of savory feta!
Thank you thank you! That Rupert dog has a very big black nose : ) And I agree, there are some really fun recipes in this bunch!
I like your pic! I wonder if this would work with sheep's milk yogurt? I know greek yogurt is thicker -- but can't find the sheep's milk kind here in L.A. (only cows...) What do you think?
Thank you! And yes! I think sheep's milk yogurt would be awesome, definitely sweeten it with something though, I think. Sheep's milk is so good for you, and here in Austin, I hear you can get black market unpasteurized sheep's milk from the farmer's markets if you ask quietly! I do think SM yogurt would be lovely, and with sugar and feta added, it would thicken up probably!
Ooohh, I'm definitely going the black market route here in L.A.! Thanks for the tips and suggestions!
I've got my frozen feta/honey/sheep's milk yogurt in the freezer right now (along with the granita) and it is so yummy already, I keep pulling it out to snack on it before it is completely frozen. Truly inspired recipe! (I added honey to the plain sheep's milk, very delicious...and it seems to be freezing up nicely...)
Oh man coffeefoodwritergirl!!! I'm so excited that you're making it! And I'm glad you like it too! I really think I liked this treat best when it was in that semi-frozen, soft serve state:) Thank you thank you thank you!
My pleasure! (literally...=)) We are having it for dessert tonight. Can't wait!
Perfect solution to how to make this into a dessert. Like MrsLarkin, I was wrestling with a number of ideas. Yours, however, is just perfect.
Thank you Mrs. Wheelbarrow!! I really liked the flavors of this dessert. I think that sister of mine thought the fro-yo was a bit too feta-y, but she still liked it. I also forgot to give her a drizzle of honey, which may have affected the outcome, because I think the honey does cut the salt of the feta a bit! Anyway, thank you just the same!
no way, sissy! it was a taste-sensation! feta ice cream is the new black.
Oh and anytime the dogs are interested you know it must be good. Love the photo.
Thanks! The yellow one is Rupert and he is incredibly elusive and almost impossible to capture on film. As soon as I snapped this, he bolted for the nearest shadow or glimmer of light. He is nuts, but he loves his Aunt Helen. The brindle boxer is a movie star named Snuggles! arielleclementine and I adopted her from Boxer Rescue Los Angeles. She is from Compton and had a very very rough past, but now she is the happiest and most loving dog in the word. And she worships Arielle's husband Andy with every fiber of her being! Snuggles will also eat anything, which is a whole other story, sometime I will share, or Yeti (Arielle) will!
I like this a lot. Have you ever candied mint leaves?
thank you! and no I haven't, what does that entail? I've had chocolate dipped mint leaves, but that's not the same, huh?
Candied mint Leaves
1/4 cup sugar
1-2 drops mint extract
12 fresh mint leaves, washed, patted dry
1 large egg white, beaten until foamy
Mix sugar and extract. Place sugar on small shallow plate. Brush both sides of each mint leaf lightly with egg white; dredge in sugar. Transfer leaf to rack. Repeat with remaining mint leaves. Let leaves stand at room temperature until dry, about 3 hours. DO AHEAD Can be made 1 day ahead. Store in airtight container at room temperature.
thank you drbabs, I was going to say the same to you!
Brilliant! Was racking my brain for a dessert-y dish for these 3. By George, I think you've got it, Helen!
oh boy thank you! I just worship you mrslarkin!! because you are very nice : )
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
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Blood orange, feta, honey, mint, yogurt.
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Weighing the yogurt.
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Merrill adds some crumbled feta.
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Merrill has an audience while she blends the yogurt and feta.
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Tiny taste test.
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And that's it -- into a container and then off to the freezer!
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Zesting a blood orange.
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Cutting around the flesh -- use a sharp knife!
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The orange zest, pulp and mint leaves all go into the food processor.
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Bzzzzzzz!
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Merrill color coordinated with the granita!
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Then you strain it.
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And then it joins the frozen yogurt in the freezer.
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Use a sturdy fork to scrape up the granita as it freezes.
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This is what it looks like when it's properly scraped.
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okay, that looks crazy good. And that purple sugar. I think I'm going to have put some of that in pendant and wear it's so pretty. xo