Ellenos yogurt is so rich and creamy is could be a stand alone sauce.
This week we are hosting a pop quiz, an exercise to see how comfortable you are at making your own creation, “The Yogurt Dip as a Centerpiece”. A simple dish to make as a large delicious show stopper for company or a tiny snack just for you, because we all deserve it.
Lets start, grab a platter or plate, first of course the yogurt, in my opinion theres only one option, Ellenos. Its rich, ultra creamy and extremely balanced in flavor, its not overly tart as most store bought are. You can taste the care. You can have a direction, for example, an Asian focus can use Crispy Honey Chili Oil (p. 118), sesame seeds, rice wine vinegar and chopped up pickles or kimchi, serve it with toasted pita or brioche. An Italian vibe, use lots of extra virgin olive oil, a drizzle of balsamic, toasted pine nuts and pickled chili peppers with Savory Lemon Focaccia (p. 140). Honestly, the best way is just to use what you have in your pantry, those reliable items you go to when snack.
We spoke on Yogurt Sauces in Lesson One, in it I gave a recipe for Freestyle Yogurt, a blueprint recipe to get you tapped into the creative process of using what you have or what your palate is dictating. You can also try something new, Tahini Yogurt (recipe below), a simple recipe from my book Bright Cooking. Its perfect for savory and sweet applications which is why I find myself making it often, I use it on granola, with room temp compote (my favorite way) or as a base for a fruit plate. Which btw got me thinking, a sweet version of “The Yogurt Dip as a Centerpiece”……. a drizzle of Fruit Tonic (p. 99), Apricot Saffron Compote (p. 99), seeds or granola, apple sauce or maple syrup… so many options.
In the video above I make a savory version with:
*Tahini Yogurt with Ellenos, recipe below or p. 36
*Three oils, why not… extra virgin olive oil (have you tried the new Cap Beauty one yet?), Kombu Oil (p. 119) and a bright red chili oil.
*Smokey chili flakes.
*Smoked crunchy sea salt
*Pickled chilies
*Toasted seeds; pine nuts, pumpkin and hemp (p. 105)
*Balsamic vinegar
*Fermented red cabbage kraut (p. 76)
*Fresh cilantro
There’s prizes to be had. After creating your own version tag both myself and Ellenos for a chance to win their perfect yogurt, a Tilit apron and other merch.
Closing entries are March 11, 2025. Good luck.
Tahini Yogurt
MAKES 1 CUP [240 G]
1 tsp tahini
1 cup / 240 g yogurt, preferably Ellenos
Pinch salt
In a small bowl, combine the tahini with a couple of spoonfuls of the yogurt. Whisk until well combined, then slowly add the remaining yogurt and salt. Whisk again to combine fully. (This process ensures no tahini lumps.) Store in a lidded container in the refrigerator for 10 days.
I love this with fresh or preserved fruit with a sprinkle of sesame seeds or Fruit Powder, p. 115. For savory applications, finish with a drizzle of spiced or chili oil and crunchy sea salt for use as a dip or dressing for crunchy salad.
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