Cool, creamy yogurt gets more interesting in the hands of Honolulu chef Ed Kenney of Town restaurant, who smokes it over wood before mixing it with white miso. Kenney drizzles the infused yogurt over grilled swordfish, roasted chicken, and lamb, and uses it as a dip for vegetables. This recipe first appeared in our 2015 SAVEUR 100.
Ingredients
- 1 qt. plain full-fat yogurt
- 1 cup fine-grain oak or hickory wood chips
- 1 tbsp. white miso
- 1⁄2 tsp. fresh lemon juice
- Salt and pepper, to taste
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Instructions
Step 1
Line the bottom of a roasting pan with ice. Spread plain full-fat yogurt in an 8″ x 8″ baking dish; nestle dish into ice. Place 1⁄2 cup fine-grain oak or hickory wood chips in a small metal bowl. Using a blowtorch, light chips, stirring as needed, until all the chips are charred; blow out any embers that remain and nestle bowl into ice. Cover roasting pan with aluminum foil; let sit 20 minutes. Discard wood chips and repeat smoking process with another 1⁄2 cup wood chips. Stir white miso, lemon juice, salt, and pepper into yogurt.
- Line the bottom of a roasting pan with ice. Spread plain full-fat yogurt in an 8″ x 8″ baking dish; nestle dish into ice. Place 1⁄2 cup fine-grain oak or hickory wood chips in a small metal bowl. Using a blowtorch, light chips, stirring as needed, until all the chips are charred; blow out any embers that remain and nestle bowl into ice. Cover roasting pan with aluminum foil; let sit 20 minutes. Discard wood chips and repeat smoking process with another 1⁄2 cup wood chips. Stir white miso, lemon juice, salt, and pepper into yogurt.
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