“Jerusalem” Yogurt Pudding with Poached Cherries

My oh my, we are in love with this dessert. This yogurt-based pudding, much like a panna cotta, makes an elegant presentation, and its tart-and-sweet complexity makes it all the more interesting. Vanilla and orange zest give it intense flavors, while cream, milk, and yogurt combine for a silky-smooth creaminess. The recipe, from the amazing Jerusalem cookbook, calls for fresh peaches, but I improvised some and used frozen cherries instead, and they were a wonderful complement to the vanilla, ouzo, and lemon flavors in the sauce. Delicious! I’m looking forward to making this with summer-ripe peaches too.

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Love, Part III: Grilled Ginger-Bourbon Pork and Peach Salad with Soft Goat Cheese

Sometimes it’s those unlikely pairings that bring out the best in each other — like ginger and bourbon, or pork and peaches. Do you believe that opposites attract?