Alright, I know what you are thinking…I’ve met many a balsamic/fruit doubter in my day. I thought the same thing when I saw this recipe from Kate, which was featured in the summer issue of Foodie Crush magazine. I encourage everyone to check it out-it is a free online magazine featuring some of the best food bloggers out there. I’ve had a lot of fun cooking along with Kate through The Food Matters Project. I always look forward to seeing her variations and excellent photography so was thrilled to see her featured in the Whole Foodies section of the magazine.
Because I have faith in Kate’s food choices, because it just looked so pretty in Foodie Crush, and because I had just made homemade yogurt the night before, I simply had to make this dish. And I’m so glad I did. This was like a party in my mouth. Crazy good. And I made extra balsamic-honey glaze and have already used it on grilled flatbread with peaches, arugula, and goat cheese. Can’t wait to come up with a zillion other uses for it! See below for my variation on the recipe and head over to Kate’s page for the original!
Vanilla Yogurt with Cherries, Pistachio, and Balsamic-Honey Glaze
Adapted from Cookie + Kate; serves 4
- 2 and 1/2 cups homemade plain yogurt
- 1/2 tsp. pure vanilla extract
- 1 and 1/2 cup cherries, pitted and halved
- 1 tablespoon raw sugar (I used sucanat but you can use turbinado), optional
- 2/3 cup balsamic vinegar (I used cherry infused balsamic vinegar from Cherry Republic)
- 1/3 cup honey
- 1/3 cup shelled pistachios, crumbled
- Strain yogurt: Line a fine mesh sieve or colander with cheese cloth. Spoon yogurt into it and let sit for 1 hour to drain. The consistency will be thicker and creamier. If the yogurt is too thin for your liking, you may strain longer until the consistency is what you like.
- In a medium bowl, stir together the yogurt and the vanilla extract. In another bowl sprinkle cherries with sugar (optional).
- In a small saucepan over medium-low heat, combine the balsamic vinegar and honey. Simmer, stirring constantly, until the liquid is reduced by half. Pour the liquid into a small bowl and allow it to cool.
- Spoon yogurt into individual serving bowls, swirl in a spoonful of sauce, and top with cherries and crumbled pistachios.