Oka saganaki with maple loukoumades
Ingredients
Maple loukoumades:
- 1/2 ounce (15 g) dry active yeast
- 1 cup (240 ml) lukewarm water, divided
- 2 tablespoons (30 ml) sugar, divided
- 1 cup (240 ml) lukewarm milk
- 4 tablespoons (60 ml) olive oil
- 3-3/4 cup (890 ml) flour, plus more for dusting
- 1 teaspoon (5 ml) salt
- 1 cup (240 ml) maple syrup, warm
- 1 cup (240 ml) maple sugar flakes, to garnish
Fried Oka cheese saganaki:
- 6 cubes of Oka cheese, no rind (1 x 1 x 1 in/2.5 x 2.5 x 2.5 cm)
- Cornstarch, for dredging
- Vegetable oil, for frying
- 1/2 cup (120 ml) Ouzo, for flambéing
Citrus apple butter:
- 3 McIntosh apples, peeled, cored and chopped
- 2 oranges, juice and zest
- 1 lemon, juice and zest
- 2 tablespoons (30 ml) sugar
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) ice wine
- 1/2 cup (120 ml) butter, cold and cubed
- 1/8 teaspoon (.75 ml) salt
Raspberry powder:
- 2 cups (470 ml) raspberries
Directions
- For the raspberry powder, set a dehydrator or drying oven to 130°F (54°C), spread the raspberries on tray, leaving space between them, and dehydrate for 48 hours.
- After dehydrating, let sit for two hours at room temperature.
- Process the dried berries to a fine powder in a spice grinder.
- For the citrus apple butter, in a saucepan, combine the apples, sugar, water, ice wine, lemon juice, and the juice from one orange, and bring to a boil. Boil for 15 to 20 minutes, until the apples are soft and the liquid has evaporated, then remove from heat.
- Rest at room temperature for 10 minutes.
- Add to food processor with salt, juice from remaining orange, and the zest from all.
- Blend the mixture until smooth. Then, while continuing to blend, add the cubes of butter one at a time.
- Refrigerate until it has set lightly, then hold at room temperature to serve.
- For the maple loukoumades, combine the yeast, a quarter cup (60 ml) of water, and the sugar, and bloom for 10 minutes.
- Add remaining water, and the milk and oil, and stir. Add the flour and salt, and mix until well combined. Let rise for one hour in a slightly warm environment.
- Heat vegetable oil in a heavy pot to 350°F (175°C).
- Use a 1-1/2 ounce (45 ml) scoop to form a perfectly circular ball and deep fry for one to two minutes until golden brown and cooked through.
- Drain briefly, then transfer, while hot, to the warm maple syrup to soak for several minutes. Keep warm.
- Dust the top with flaked maple sugar.
- For the fried Oka cheese saganaki, dredge the cheese in cornstarch.
- Heat oil in a sauté pan over high heat. Sear the cheese cube on all sides, 15 seconds per side, or until starting to crisp and warm through. Do not allow to melt.
- Flambé with Ouzo for one minute, or until flame dies.
- To serve, use a small sieve to dust raspberry powder in the centre of a large white round plate.
- Place a cube of fried Oka cheese saganaki over the powder.
- Top the cheese with a little bit of citrus apple butter, letting it lightly run down the sides.
- Place a maple loukamade over the top of the cheese, making sure the maple sugar flakes are at the top.
