Afternoon pick-me-up: Roasted Strawberry and Ginger Frozen Yogurt! I’ve never been a huge fan of commercial frozen-yogurt. It always had too much of a tangy flavor, and the low fat nature of it made it become icy pretty quickly. This homemade stuff doesn’t have either of those issues. Of course, I also used full-fat yogurt, which likely helped! 🙂 The ginger adds this touch of brightness and it’s hard to really identify as ginger, but it definitely adds something. And I got to use my ice cream maker to huge success, so might have to try more flavors!
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Desserts
Here is perhaps the quickest recipe I have ever made for a pie/cobbler: mix 4 ingredients together, sprinkle on cherries (also would work with blueberries) and sugar and bake. Seriously … took all of 10 minutes to assemble, 30 minutes to bake. Imagine: putting this in the oven when you sit down for dinner, and have piping hot cobbler straight out of the oven for dessert. Pass the ice cream!
Whenever I get back from a trip that includes Austria, I have a tendency to want to make strudel. Remember last year? It was the Cherry Chocolate version. This year, I really wanted to make something with rhubarb, but the local strawberries aren’t ripe yet, and they can be a little wet. So I made this Rhubarb Apple version instead. Total deliciousness!
I’ve made these before. OK, it was a variation of them, but this is one of my most versatile recipes… use currants, cherries, blueberries or raspberries (I would stay a little away from strawberries because they are too liquidy). While sometimes I make my own jam, this time I was lazy (or “made it easy”) by using store bought. Black currants aren’t exactly in season in Spring in New England!
I was recently given a bottle of smoked maple syrup. Yes, I was skeptical as well, especially when I opened the bottle and it was really, really smokey. Hickory and Oak, but smoke, smoke, smoke. I thought long and hard about what I should experiment with, and ultimately, I think that it would go great simply poured over some BBQ ribs, but I thought that I would actually try it in a sweet application, so I came up with this recipe for blondies. And you know what? It worked and they are actually very good. The smoke flavor (and admittedly, I only used a few tablespoons) is really tempered by the toffee and maple and instead of it tasking like smoke, it simply has a deep, almost earthy thing going on. Really quite nice. Also, if you don’t want do the whole “smoke” thing, this recipe works just as well with regular maple syrup.