This month’s Food ‘n Flix Club is hosted by Culinary Adventures with Camilla. The selection is a Greek film that even our host has yet to watch! A Touch of Spice truly is a foodie movie. Fanis learns about food, life, love, and the universe from his grandfather. They become separated when Fanis’ father is deported, but Fanis continues with his culinary adventures and maintains a romantic connection to food.
I loved the scene where the grandfather used spices to represent our solar system.
“Pepper, warm and it burns…
What does the sun see?
Exactly! That is why Pepper goes with all foods.
Next we have Mercury, it’s hot, too. And then Venus.
Venus was the most beautiful of all women
That’s why cinnamon is sweet, and bitter, just like all women.
Then we have Earth. What do we have on Earth?
Exactly, there is life on Earth.
And what do we need to stay alive?
And what makes food tastier?
Our lives need salt, too.
Both food and life require salt in order to be tastier.”
This scene was the one that sealed it. I needed to make a recipe using many spices.
“Desserts are the epilogue of the fairytale.” …and then of course I needed to make a dessert. I immediately thought something creamy would be great with a spicy mixture. Cheesecake! Since the weather is warming up here, I’ve also been craving lighter foods. Besides all that, I had the recipe makeover week in my head.
This spicy yogurt pie worked perfectly to fit both themes. A Touch of Spice inspired lighter version of a cheesecake. Bonus! You only have to bake the crust. No water baths, no long oven times, and also no frozen “whipped topping” that feels like it coats your mouth with melted plastic.
This pie is light, creamy, barely sweet, and bang full of flavor! I love how the heat from the cayenne pepper lingers on the tongue, begging for another bite!
I added a pinch of cumin in here because “sometimes you have to use the wrong ingredient to make a point.”
- 226 grams (14) graham crackers
- 56.5 grams (1/4 cup) butter, melted
- 453.5 grams (16 ounces) mascarpone or neufchâtel cheese, room temperature
- 453.5 grams (16 ounces) greek yogurt
- 55 grams (1/2 cup) powdered sugar)
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon ground black pepper
- pinch of ground cumin
- pinch of sea or kosher salt
- Preheat oven to 350F
- Place the graham crackers in a large ziplock bag, seal the bag, and use a rolling pin to crush the crackers into fine crumbs. Transfer the crumbs to a mixing bowl, pour in the melted butter, and mix until all the crumbs are moistened.
- Press the graham cracker crumbs into the bottom and sides of a pie plate. Bake in the oven until golden brown and set, about 10 minutes. Remove from the oven and allow to cool completely.
- In a small bowl, mix together all the spices and salt, and set aside.
- In a large mixing bowl, mix together the mascarpone, greek yogurt, powdered sugar, and spice mixture until well combined.
- Pour the yogurt mixture into the cooled pie crust, and place in the refrigerator to chill, at least 4 hours.