Posts tagged yogurt

The Tart That Changed Everything

blueberrytart

A few months ago I made a firm and definitive statement on this blog: I don’t like yogurt. I told you how throughout my entire life I had attempted to make my peace with this sour dairy product by mixing it with granola or fruit, but to no avail. I simply hated it.

Well, today I am here to openly recant my anti-yogurt diatribe. I’d bow my head in shame except I’m so happy about my recent conversion I can’t hide it. And it’s all because last weekend I made Food & Wine’s glorious Honeyed Yogurt and Blueberry Tart. A smooth sea of honey-enhanced yogurt nestled in an electrically spicy graham cracker crust and dotted with plump, fresh berries has finally vanquished my yogurt-related negativity.

You may be asking why I would even attempt to make Food & Wine’s tart, given my professed aversion to the contents of its cool and creamy center. Honestly, I made this dessert because the recipe looked easy. All it requires is a quick whir of graham crackers, candied ginger, salt, sugar, and one egg white in the food processor. After being shaped into a tart pan, the crust is baked for a mere 20 minutes. (Actually, next time I think I will bake the crust for a few minutes less, as it was slightly overcooked and too crisp after 20 minutes.) The whole process takes less than half an hour and the crust can even be prepared the day before you plan to serve the dessert.

After mixing a few tablespoons of honey into the yogurt, spread the mixture into the cooled baked shell and top it with the blueberries. The slightly sweetened yet still tangy yogurt is perfectly complemented by the ginger-spiced crust and fresh berries. As I cautiously tasted my first bite, for once I was not overwhelmed by the sour flavors I usually associate with yogurt. It may have been the addition of honey that made the difference, or perhaps it was the powerful crust. Whatever the reason, I can’t wait to make it again when blueberries are actually in season. Try this tart. I promise, it will change everything.

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Cooking with Yogurt: More Than a Snack in a Cup

muffins

As a teenager, I would browse through the shelves at the supermarket, picking out cups of yogurt infused with my favorite fruits. I’d get home, open a container, maybe mix in some granola. As I raised a spoonful of the creamy mixture to my mouth I’d think, this is it…I’m going to love yogurt.

Nope, it never happened. There was something about yogurt’s sour taste that always made me grimace and recoil from the container after a few bites. I knew it was full of healthy stuff like protein, calcium, and vitamin B. But no matter how hard I tried, I failed to make my peace with it and it has never been a regular part of my diet.

Recently, though, I’ve discovered that I enjoy the effect of yogurt in baked goods. It adds extra moisture and tenderness to muffins and cakes, and can be used as a substitute for high-fat ingredients such as sour cream. Best of all, its sour aftertaste is camouflaged by whatever I am baking it into. I’ve even used yogurt as a binder in meatballs with successful results.

Over the weekend I made Food & Wine’s Spiced Yogurt Muffins. In place of the low-fat yogurt called for in the recipe, I used skyr, a thick, non-fat yogurt that is actually Iceland’s most popular snack. Perhaps because of the thicker nature of the skyr, the muffins came out a bit denser than I expected. No matter, as they still retained the soft, spongy texture that I had been looking forward to; they were positively squeezable. Cinnamon, allspice, clove, and nutmeg combined with a bit of applesauce to create muffins as comforting as hot apple cider on a cold winter day.

I see infinite possibilities for these muffins: Next time I make them I think I’ll add some chopped walnuts, and perhaps I’ll substitute some whole wheat flour in with the white. Whatever I decide to do, I’m sure the yogurt will make everything taste great. I have finally found yogurt-related peace.

 Recipe for Spiced Yogurt Muffins (adapted from November 2008’s Food & Wine magazine)

  • 2 cups all-purpose flour
  • 1 cup light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 1 1/4 cups plain low-fat yogurt or non-fat Norwegian skyr
  • 4 tablespoons melted, unsalted butter
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon granulated sugar

Preheat the oven to 375 degrees. Line 18 muffin cups with paper liners. (Food & Wine suggests spraying the cups with vegetable oil. I skipped this step, and once the muffins cooled, I didn’t have a problem removing the muffins from the liners.)

Combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, clove, and 1/4 teaspoon of nutmeg in a large bowl. Whisk all of the ingredients together. Break up any large clumps of brown sugar with a fork.

In a separate bowl, whisk together the eggs, yogurt, butter, applesauce, and vanilla. Gradually add the yogurt mixture into the dry ingredients until just blended.

Spoon the batter into the prepared muffin cups. Fill each cup halfway, as the contents will rise a bit during baking. Sprinkle the granulated sugar and the remaining 1/4 teaspoon nutmeg over the muffins. Bake for 18 minutes. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Enjoy!

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