Greek Yogurt Sorbet [from Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner] (GF)
Upon my arrival home from college, I was greeted by a pile of mail. Amid the mountain of credit card offers and magazine subscription renewal queries I found a copy of Janet Fletcher’s Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner. !!! Now, this certainly is not a graduation card with a check, nor is it a new pair of shoes, but mannnn was I psyched! Okay, yes, I get just as giddy opening up a new cookbook as I most others do opening up a box a already-made culinary treats, but this book was especially exciting. The only people who truly get how passionately I feel about yogurt are probably my roommates and/or anyone who saw me walking into the theatre building for the past four months. I reallly dig yogurt. Not sure why. It’s kind of a weird substance. But no joke, it made up at least 65% of my diet this last semester of college. Because when one has to get from class on one side of campus at 11:55 to a production meeting on the other side at noon there isn’t really time to sit down and eat -let alone chew- one’s midday meal. It was not at all uncommon for most of the department to see me carrying my standard three tote bags and giant coat and mug of coffee and to-go cup of yogurt on a regular basis. It was a way to live. Not so sure if I can say I miss that…. But I’m getting off topic. You can imagine my joy upon opening Janet’s book for the first time; I’m only bummed I didn’t have it sooner.
The beautifully photographed book is broken down into sections, sweet and savory; including appetizers, meats, soups, veggies, desserts, and drinks– and you thought yogurt was just a breakfast food, huh? Not at all so. There’s even a chapter dedicated completely to DIY yogurt: standard yogurt, Greek yogurt, and yogurt cheese (which is totally a thing- who knew? not I!) Be wary, this does involve buying cultures and creating an incubation situation, but don’t worry, there are extensive instructions and resources detailed in the book. While I have yet to experiment with homemade yogurt myself, since obtaining this book I feel much more comfortable about tackling such a challenge..someday. Maybe. What I’m really looking forward to are the many savory recipes. I didn’t make one for this particular review post, as I was really in the mood for frozen yogurt (and Red Mango is a whole eight minute drive away- the horror!) But I’m really excited about getting into fettuccine with fried onions under a yogurt poppyseed sauce and radish tzatziki with pita chips. Aaaand I’m definitely going to make the warm chickpeas with pine nuts and yogurt sauce as soon as it’s no longer 95 degrees out. In terms of sweets, I’m very intrigued by the Greek yogurt panna cotta- mostly because I’ve never had panna cotta and I am very curious to know if I’d like it. I am, however, certain I’ll love the yogurt pudding with saffron, cardamom, and toasted nuts, so I think that’s going to have to be dessert (or let’s be real, breakfast) very very soon.
In the meantime, let’s have some yogurt sorbet. Which is essentially just frozen yogurt, but has a snazzier name. This was so simple I shouldn’t even include instructions. As long as you have an ice cream maker, you’ll be so set with this. Remember to buy whole-milk plain yogurt, that low-fat/nonfat/1% stuff is fine and good for breakfast if that’s your thang, but for the purposes of this recipe just embrace the added creaminess!
some other things I’m excited about:
Anthony Bourdain did an episode of Parts Unknown in Jersey yessss watch it now. But if you don’t have time/are morally against tv, Eater also put together a comprehensive list of one-liners from the episode, which is almost as good.
Molly Yeh made cookie salad and that’s all we ever needed, amirite?
Amy’s is opening up a DRIVE-THRU.
One of the most original and informative food blog posts I’ve read in a very long while..Josh is making me reevaluate my stance on people who refer to themselves as “bros.”
Who remembers the Rainforest Cafe? Well, the creator of that gem is taking a whack at a Puff the Magic Dragon-themed eatery. I’m just as confused as I am truly jazzed.
Greek Yogurt Sorbet (from Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner, serves 6)
4 cups whole-milk plain Greek yogurt
3/4 cup granulated sugar
1/4 cup light corn syrup
2 tablespoons light brown sugar, sieved to remove all lumps
1 1/2 teaspoons vanilla extract (I scraped in a vanilla bean because I like the speckles)
1/4 teaspoon kosher salt (I used vanilla salt, for funzies)
Whisk all ingredients together in a large bowl. Chill well, then transfer to an ice cream maker (I use this one) and freeze according to manufacturer’s instructions. Transfer to a lidded storage container (or loaf pan with some plastic wrap) and freeze for at least 1 hour to firm. If it freezes for longer than a few hours and is too hard to scoop, let it sit at room temperature for ten minutes or so and you should be good to go!
Janet recommends serving this with broiled peaches or apricots that have been drizzled in brown sugar and butter, which sounds a m a z i n g, but I went with fresh apricots and mint because it felt a little more summery. I bet it would be out of this world with a berry compote! It also would only help pies, brownies, and other fruit desserts.
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