Iron Cupcake World: Basil

This month's Iron Cupcake World challenge threw me. I kept thinking about a not-so-good savory muffin I once made... I just don't like cooked basil, I guess that's the problem. (Except in pasta dishes.) So I decided to focus on fresh basil, but only hints of it. I didn't want to have that "I just ate a mozzarella sandwich" taste, either. So. I let my mind wander. Waft. Wonder.

And I came upon this combination:

Greek Donuts/ Loukoumades / Honey Balls (You pick your favorite name!)
Basil Honey
Peach Walnut compote
Lebnah (Greek strained yogurt)

All this, together in a cupcake paper, would be my Iron Cupcake presentation. Sure, it's off the cupcake track, but man o man, once I started thinking about those little delicious donuts, I really wanted to make 'em.

First, I found a delicious recipe for Basil Honey here. It has cinnamon, cloves, and brandy- I just happened to use plum brandy, which I think worked out tastily.

Then I found a great recipe for Loukoumades, a yeasted donut. I first had these donuts at the Syracuse Greek Festival. The Greek festival features dancing (my mom used to do this!) and music and TONS of people and lots and lots of great food. But I always make a beeline for the donuts.

The recipe I used was easy and fun- but I will admit that I have a good time whenever I make anything with yeast. It's just cool to watch little organisms transform your food into something tasty. Feels like you have hired dozens of robots to work for you.

I then fried the dough and voila.



Then. Then I made peach compote, my very own creation.
This compote remindes me of the haroset eaten at Passover seder.

Recipe for Peach Walnut Compote:
1 ts grated ginger
1/4 ts cloves
1 ts cinnamon
3 firm peaches, diced
1/3 cup honey
2-3 tbs lemon juice
Grated zest 1 lemon
1/2 cup chopped walnuts

Mix all ingredients in a bowl except for the walnuts. Let marinate or eat fresh; add walnuts when ready to serve.