Creative yogurt mix-ins
- kattyeyes Jul 4, 2009 08:15 AM
For the second week in a row, I picked up some delicious goat's milk yogurt from a local farmers' market. This stuff is sooooooooooo fabulous!
I wanted to share some of the things I've mixed in so far. Have you tried:
1. hot pepper jelly (also from the farmers' market): the cool, goaty creaminess combined with the sweetness/hotness of the pepper jelly is a taste sensation!
2. lemon curd--I just enjoyed a small dish, and since I'm home, I licked the dish, too.
What are your most interesting yogurt mix-ins? And I encourage you to find fresh goat yogurt at your own farmers' markets if it's available. You'll love it!
P.S. to any CT readers: Beltane Farm has a stand at the Clinton Farmers' Market on Fridays and in Chester on Sundays.
I had to look up "spoonsweet"--interesting. :) Are you of Greek ancestry--or where in our world are you? I would probably call the same thing preserves--or are true spoonsweets more of a syrupy consistency? I love learning about word origins. Here's what I found:
Here's a funny tidbit for you: in New England, the pineapple is a sign of hospitality. Go figure since they grow so abundantly here (HA HA!). More info than you ever wanted on the topic here:
Not Greek and on the East Coast. I just got hold of a Time Life book on preserving and fell in love with the recipe. It does have syrupy consistency and the cherries are almost candied.
I knew pineapples were big in Williamsburg, VA. You'll see pineapples all over the buildings and they're even used in Christmas decorations. I didn't realize that the fascination had traveled that far.
I always liked Grape Nuts in my yogurt. It doesn't add any sugar, but a good earthy flavor and crunch when I'm not really in the mood for something so smooth.