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 Creamed Yogurt with Grilled Summer Fruit
Michael Psilakis
of Onera
Serves 6
10 ounces yogurt (strained overnight, preferably Greek)
1/2 cup walnuts
2 tablespoons corn syrup
2 tablespoons sugar
6 peaches, cut into 6 or 8 wedges (any stone fruit can be
substituted)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
6 tablespoons honey (preferably Greek thyme-scented)
2 teaspoons aged balsamic vinegar
4 mint leaves, julienned
6 wooden skewers soaked in water
Place yogurt in a colander lined with cheesecloth and set over a large bowl and drain overnight. Remove yogurt from cheesecloth and place in a food processor. Process at high speed until a thick, souplike consistency is achieved. Transfer to a bowl, cover, and refrigerate.
In a small sauté pan, toast walnuts with corn syrup, sugar, and 1 teaspoon water, until the nuts are glazed with syrup. When cool, chop coarsely.
In a bowl, toss peaches with oil and season with salt and pepper, until the fruit is coated. Thread the peaches onto skewers.
Set the peach skewers on a hot grill, and cook until the fruit starts to char in places. Transfer to a plate to cool.
Scatter 1 tablespoon toasted walnuts onto each plate, arrange skewers on top, and drizzle with yogurt and honey. Sprinkle with a few drops of balsamic vinegar and garnish with mint.
Salad of Warm Grilled Octopus, Tomato, Sweet Onion, and Feta Cheese
Photograph by Mitchell Feinberg
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