Creative yogurt mix-ins
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.
These aren't really creative, but they're good :)....
Cocoa powder along with sweetener.
As you found with your hot pepper jelly, try a pinch of chilie powder along with with your sweet stir-ins, especially fruity ones.
Orange segments plus a little zest.
Sliced peaches (or apricots), blueberries and cinnamon with a little honey.
Maple Syrup (grade B is my preference).
Fresh pineapple plus a little creamed coconut (stuff in a block).
Crumbled macaroons or gingersnaps.
Cucumber plus a little chopped preserved lemon and whatever herbs I have in the garden.
Pomegranate seeds. Pomegranate molasses. Chopped candied ginger. Ginger marmalade or Ginger People ginger spread (same as one the Trader Joe's used to sell). If I'm making myself yogurt + something for dessert, I sometimes add a bit of liqueur in a complementary flavor.
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.