Ricotta loukamades with thyme honey and walnuts
Sweet sauces
Once a year, the local Greek church has their Greek Festival on Labor Day Weekend. Underneath a big wooden sign that says "Loukamades" people stand in a line that is often 30-50 people long that stretches around the building. The sweet treats are so popular, each person is limited to two boxes. Every year as dusk starts to fall, I patiently wait in line, and then we rush to a table with the hot pieces of fried dough and devour them, licking the sticky honey off our fingers. Though traditional loukamades are made with a yeast dough, I wanted something that was simple and quick to prepare. Churro-like, French cruller-like, whatever these remind you of, they are light, sweet, and perfect with a cup of rich black coffee. At first, I was using a small scoop to put the dough in the oil. but I think that when you use a spoon and let the batter drop into the hot oil in a blob, that you get more crispy nooks and crannies. The honey you select should not be too floral -- even a standard clover honey works well. If you are not a honey fan, you can roll the puff in cinnamon sugar. - kaykay
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