In my last post I mentioned that my New Year’s get-together is an all-day, all-hors d’oeuvre event. A dairy fest and, several hours later, a meat-fest followed, several hours later by dessert.
Some of the tidbits I serve are homemade, some not, some fancy, others plain, some elaborate, some easy.
This one is amazingly easy and you can to make it ahead, in fact, you have to make it ahead. It’s refreshing, looks pretty and fits in perfectly with some of the other stuff I’m thinking of serving: Herbed Feta Cheese with Sundried Tomatoes and Olives, Smoked Salmon and Asparagus Rollups, Herb and Cheese Gougeres (Choux Puffs), Fresh Tomato Puff Pastry Pizzas.
Happy New Year everyone.
3 cups thick, Greek style non-fat yogurt
3 medium cucumbers
1 large clove garlic, minced
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
1 teaspoon kosher salt
3 tablespoons lemon juice
1 tablespoons olive oil
Place a double layer of cheesecloth in a strainer. Spoon the yogurt into the lined strainer and set it over a bowl. Let rest in the refrigerator for 4 hours. Place the yogurt in a bowl (discard the liquid that has accumulated in the bowl). Peel the cucumbers and cut them in half lengthwise. Scoop and discard the seeds. Grate the cucumber in a food processor or by hand. Strain the cucumber through a sieve, pressing down to extract as much liquid as possible. When the yogurt is ready, stir in the cucumbers, garlic, mint, dill, salt, lemon juice and olive oil. Stir to blend all the ingredients thoroughly.
Makes about 4 cups, serving 10-12 people.