Caramelized Yogurt Food

CARAMELIZED SHALLOT YOGURT

Steps:

• Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15-18 minutes. Let cool slightly.
• Mix shallots and vinegar into yogurt in a medium bowl; season with salt and pepper.
• Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping.
• Do Ahead
• Yogurt (without chives) can be made 3 days ahead; cover and chill.

CARAMEL YOGURT

Steps:

• Place yogurt in a fine-meshed strainer or colander lined with cheesecloth. Place strainer over a bowl and drain for at least 3 hours, or overnight. Reserve all liquid in bowl: this is whey. There should be about 2 cups firm drained yogurt. If necessary, return enough whey to yogurt to make 2 cups.
• In a medium saucepan, place sugar, salt and 1 cup whey. Bring to a boil, reduce heat to medium and cook, stirring frequently; adjust heat as needed so mixture does not boil over. Cook until liquid boils off and remaining syrup becomes deep brown, 20 to 30 minutes. Remove from heat.
• Add 2 tablespoons whey to pot and stir to blend well. If mixture is too thick to stir, add another tablespoon of whey. Allow caramel to cool slightly, stirring frequently to make sure it remains fluid. (If caramel stiffens too much to stir, place over a pot of hot water and stir until fluid again.) Add 1/4 cup yogurt to pot and stir vigorously to blend. Add remaining yogurt and stir to blend fully.
• Transfer to a covered container and refrigerate until chilled, at least 30 minutes. If desired, serve garnished with a sprinkling of cardamom, cinnamon or grated lemon zest.

CARAMELIZED EGGPLANT WITH HARISSA YOGURT

Steps:

• In a bowl, toss together the eggplant and oil, season with salt and pepper, and toss to coat evenly. Transfer to the air fryer and cook at 400°F, shaking the basket every 5 minutes, until the eggplant is caramelized and tender, about 15 minutes.
• Meanwhile, in a small bowl, whisk together the yogurt, harissa, and garlic, then spread onto a serving plate.
• Pile the warm eggplant over the yogurt and drizzle with the honey just before serving.

SPAGHETTI WITH CARAMELIZED ONIONS AND YOGURT

Steps:

• Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.
• Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat; discard thyme sprigs and bay leaf.
• Meanwhile, bring a large pot of water to a boil. Add pasta; cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions; season with pepper.
• Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.

CARAMELIZED BANANA WITH WHIPPED YOGURT

Steps:

• Bash the sesame seeds, pecans and almonds in a pestle and mortar and add to a frying pan over a medium-high heat and stir until toasted for 1 minute or so. Add 2 tablespoons maple syrup and stir to coat the nuts. Allow to cook for another minute.
• While the granola is toasting in the pan toss the bananas in the sugar and place onto another frying pan along with the butter. Fry for a minute on either side until caramelised and golden.
• In a medium bowl whisk the Greek yogurt with the remaining tablespoon of maple syrup and the seeds from the vanilla pod. Stir until fully incorporated.
• Spoon the yogurt into the base of a bowl, top with two banana slices per portion followed by the granola.