by Kitchen Butterfly
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A&M's Testing Notes:
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Expand2 tablespoons maple syrup Ask a question about this ingredient
1 tablespoon ginger wine or 1/2 teaspoon freshly grated ginger Ask a question about this ingredient
1/8 teaspoon cardamom powder Ask a question about this ingredient
1 teaspoon orange zest Ask a question about this ingredient
Pinch of cayenne pepper Ask a question about this ingredient
2 plums (I used red plums), stoned and cut into eights Ask a question about this ingredient
1 teaspoon fresh thyme leaves Ask a question about this ingredient
1 portion Labneh (recipe below) Ask a question about this ingredient
thyme sprigs, for garnish Ask a question about this ingredient
flaked almonds, for garnish Ask a question about this ingredient
Preheat your oven to 250 deg C. Mix the maple syrup, ginger wine or grated ginger, cardamom powder, orange zest and pinch of cayenne pepper. Toss the plum eights in the maple syrup mix and place in a bowl that just contains the mix so they plums 'stew' in the juices while they bake.
Ask a question about this stepPlace the plums in the centre of the oven and bake 15 - 20 minutes or until soft.
Ask a question about this stepRemove from the oven and stir in the fresh thyme leaves, then leave to cool.
Ask a question about this stepWhen the plum mixture is cold, spread the Labneh halfway into the base of a 5-6 cm ring or use a ramekin and top the other half with the spiced plums. Return to the refrigerator till ready to serve.
Ask a question about this stepServe with toasted flaked almonds and thyme sprigs
Ask a question about this step3/4 cup Thick Greek or Turkish yogurt (not Greek-style) Ask a question about this ingredient
Stir the yogurt well and season with a pinch of salt. Taste and adjust. You want a hint of the sea and not a gulp. The salt helps draw out the whey (think of cucumbers& aubergines).
Ask a question about this stepPlace the yogurt in the centre of a muslin/cheesecloth folded 4 times (or line a sieve with coffee filters). Gather up the ends of the cloth and tie up tight, gently forming a ball. The whey will begin to drip as soon as you begin.
Ask a question about this stepPass a skewer through the tie/knot and hang over a deep bowl. and refrigerate overnight.
Ask a question about this stepThe next morning, much of the whey will have drained out leaving you creamy yogurt cheese. Keep the whey in the fridge and stir into your breakfast cereal, smoothies or back into yogurt or find out a myriad other ways to use it – it is rich in protein. Remember Little Miss Muffet?
Ask a question about this stepGosh, all of a sudden I can't see any photos on any recipes all of a sudden! Wonder if it is my computer or the larger system. Oh well.
This looks so delicious - I think I will start making the yogurt cheese right now! I am out of plums but will try this when I get some more. Until then I have a mango that I am going to experiment with using the yogurt cheese.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
This looks amazing! I've saved and will definitely make this one soon!