Friday, March 26, 2010

Pear Frozen Yogurt

A chilly, but oh so welcoming reception to Spring! Flowers burst forth with their shout out for all to hear and see...even an arctic fox, at our local zoo, took in Spring's soft sun rays. A lovely sight!
Upon my return from the zoo, I perused through the fridge and encountered bits of this, that, and the other. It was then, when I found inspiration--leftover plain whole milk yogurt and several forgotten pear slices. I had them get together with cardamom and honey, a truly dynamic couple, and gave them a whirl. Added a splash of alcohol, '43', and made everyone a little swirly! Who knew such staples would pack a punch? Really, a true story!
My refrigerated finds were further inspired by Helene from She has a plethora of tempting recipes. I can't forget to mention her photography, a genius with a bionic aesthetic eye!

Pear Frozen Yogurt

10 ounces plain whole milk yogurt
4 tablespoons honey
1/2 teaspoon ground cardamom
1 pear
1 tablespoon '43' or other preferred liquor
1/4-1/2 teaspoon almond extract

Frozen yogurt base prep:
Line colander with cheesecloth or heavy duty paper towels. Place colander in bowl and let sit at least 6 hours to overnight to release excess moisture.
Peel and puree pear in food processor
Add yogurt 'base', honey, and cardamom
Combine in food processor
Add 1 tablespoon of alcohol pulse 2-3 times to blend
Pour into freezer safe bowl
Freeze until desired firmness
Serve as is, or drizzle honey and dress with chopped pistachios!
Spectaculary sexy!
* Canned pears work just as well
* To enhance flavors, allow mixture to sit in fridge for at least 15 minutes before freezing
* I think I may have added a little too much cardamom, adjust it to suit your taste.
* I added '43', to keep the frozen yogurt creamy and scoopable, I don't care for it to be rock hard. Ok, the truth of the matter is, I don't like to wait. When I pull it out of the freezer, I want to enjoy it right then, as in now, it has to be at the ready!
* Alcohol inhibits complete freezing--no more than 1tbs. If you want more, then serve yourself in a chilled glass and call it good

Wednesday, March 3, 2010

Simple Pleasure

The transition of Winter into Spring has most certainly begun in the great Pacific Northwest...foggy mornings ascending into sunshiny afternoons, budding stems, blissfully chirping birds, and the scent of 'green'. Observing their gradual stirring and resurfacing from their long winter's sleep, I'm delighted to see my grape hyacinths have emerged and blossomed! Some buds were as tiny as a child's fingernail and others proudly stretch as if to say, 'Hey, here I am! Look at me!'

I tell you, those are a few of the simple pleasures I soak in each and every day, unless it's raining then I hold on to a different set of simple pleasures...strong big comforting hugs, cups of hot tea, a softy throw, hmmmm...Another humble yet simple indulgence is a bowl of whole milk fresh ricotta sweetened with honey and topped with walnuts. Next time, it'll be topped with unsalted pistachios. Don't go nuts (of course, no pun intended) and serve yourself a huge bowl assuming to find an answer at the bottom of it. It is fairly rich and yet so highly satisfying!
  • Simple Pleasure in a Bowl
Whole milk ricotta
  1. Serve into bowl
  2. Drizzle with honey to your heart's desire
  3. Sprinkle with nuts
  4. Clear the room
  5. Enjoy!