The following recipe is from the May 14th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
In their Mediterranean cookbook Wine Bar Food, Cathy Mantuano and Tony Mantuano say that ring-shaped honey fritters are the typical fritters of southern Italy, where they're known as scalidi. They're meant to be eaten after being allowed to sit for a few days and soak in the honey.
Turn this Greek yogurt and honey into a light, creamy dessert.
When it comes to cream-based desserts such as puddings, mousses, and flans, panna cottas have always been my favorite. Add to that Serious Eats' collective obsession with Greek yogurt, and it was easy to choose what to make for this week's magazine recipe review: Yogurt Panna Cottas with Honey from the May issue of Food & Wine.
The recipe was created by Marisa Chruchill, a San Francisco-based pastry chef and cooking instructor, and a former contestant on Top Chef. In her version of the Italian classic, tangy fat-free yogurt replaces the heavy cream. The results are not only decadent and velvety, they're also downright healthy—only 120 calories and a trace of fat per serving.
You don’t need me to tell you to pack a sandwich for lunch, but lately for some reason I can’t get peanut butter and honey out of my head. Though I’ve been eating it on spelt bread in a gesture towards healthiness, I often dream of eating it on the dreadfully soft white bread we used to use at summer camp.
As a kid and a teenager I spent three weeks every summer in a screen and concrete cabin on the shores of a lake about an hour outside of Austin. The camp cook, Barney, was a little-seen but much-beloved institution. Each cabin was expected to make up a little song and dance in praise of him at least once a week (no joke). We looked forward to certain meals obsessively, but I can remember only a few now: honeybuns for breakfast, chicken fried steak and apple crisp for lunch, and taco salad for dinner. (For some reason out biggest, hottest meal of the day was served at lunchtime, when the temperature usually hovered around 97 degrees. Perhaps the director’s hope was that we would all pass out during the required post-lunch siesta instead of playing pranks on our sleeping counselors.)
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