One of the science experiments, or obsessions, going on in the kitchen these days is yogurt. Stretch some cheese cloth over a bowl, dump a vat of plain yogurt on it, and stick it in the fridge overnight. In the morning you have Greek yogurt. Yeah, you can buy it that way, but it costs three times more. Also, you can use any-fat yogurt for this. If you stir a little honey into it, and grate a little bit of lemon zest into it, and eat it, you'll die a beautiful death.
So for the appetizer I went with the plain yogurt with a small bit of honey stirred in, served with fennel-cured olives, a wedge of lemon, mint, and drizzled with the olive oil. Fortunate for all, no beautiful deaths. At least not the kind that required clean-up.
One of the science experiments, or obsessions, going on in the kitchen these days is yogurt. Stretch some cheese cloth over a bowl, dump a vat of plain yogurt on it, and stick it in the fridge overnight. In the morning you have Greek yogurt. Yeah, you can buy it that way, but it costs three times more. Also, you can use any-fat yogurt for this. If you stir a little honey into it, and grate a little bit of lemon zest into it, and eat it, you'll die a beautiful death. 
So for the appetizer I went with the plain yogurt with a small bit of honey stirred in, served with fennel-cured olives, a wedge of lemon, mint, and drizzled with the olive oil. Fortunate for all, no beautiful deaths. At least not the kind that required clean-up.