Greek Gods Yogurt

My childhood obsessions continue to haunt me. The Grand High Potato is one of those obsessions. I invented the GHP when I was 11. He was a potato with a crown. I drew pictures of him, wrote poems about his adventures. I even prayed to him. But after 6th grade, he faded into more practical food applications. Then last December, Rooster found a set of potato wall decals at the Museum of Contemporary Art. Including a GHP. Eerie, and now stuck godlike to the paint in my hallway.

I also owned the D'Aulaires Book of Greek Myths and between GHP bouts of devotion, imagined I was Athena, sprouting fully formed from the mind of my father. It isn’t a stretch, I look just like him. Although we are not Mount Olympus quality.

Greek Gods Yogurts however, are.

Ambrosia Fig Coffeecakes

Greek Gods Recipe Contest

The Rules: Blog about any recipe idea, traditional or modern, consistent with a Mediterranean lifestyle influence. Recipes should have qualities representative of the Mediterranean Region. Recipes do not have to be Greek but should incorporate one or more of the Greek Gods Yogurts as a substantial ingredient.

Judging Criteria: Creativity, appearance and taste.


The Prize: $150 Gift Certificate for dinner on behalf of the Greek Gods at your favorite restaurant (you choose)

The Entry: If I was good, this recipe would contain potatoes. But it doesn’t.

Ambrosia Fig Coffeecakes*

Ambrosia Filling
1/2 cup flour
1/4 cup brown sugar
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, cut small
1/2 cup coarsely chopped dried figs
1/4 cup mini chocolate chips
1/4 cup honey

Fig Coffeecakes
1 stick (1/2 cup) unsalted butter
1 cup granulated sugar
3 eggs
1 cup Greek Gods Fig Yogurt
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 350-degrees. Grease a muffin tin. To make Ambrosia filling, combine the 1/2 cup flour, brown sugar, cardamom, cinnamon and ¼ teaspoon salt in a medium bowl. Cut 1/4 cup butter into the dry ingredients until the mixture resembles coarse meal. Stir in chopped figs, chocolate chips and then honey until filling just comes together. Reserve.

To make the fig coffeecakes, in a large bowl or electric mixer, cream 1/2 cup butter and granulated sugar until smooth. Beat in the eggs, Greek Gods Fig Yogurt and almond extract. Stir in 2 cups flour, baking powder, baking soda, and ½ teaspoon salt. Scoop 1 heaping tablespoon batter into each muffin cup. Top with a scant 1-teaspoon ball of ambrosia filling. Scoop a second scant tablespoon of batter on top of Ambrosia.

Bake until Coffeecakes are deep golden at the edges and springy to the touch, 18- 20 minutes. Yields 16 coffeecakes.

* Inspired by Gil Marks’ Ashkenazic Sour Cream Coffee Cake, The World of Jewish Desserts