‘Tis the season to be jolly! …really?
So, it’s Christmas. Besides celebrating the birth of Christ, everyone is flying across the world, driving across the country, or going on a limb, just to see their loved ones, family, and friends.
There’s no need for a frosty, bittercold, Christmas. For I’ll always be reminded of that Christmas day, when a grandmother fed us cold leftovers from the night before. There’s simply no need to tell you what present I got that Christmas.
It’s pretty hard to forget the crap we get from that side of the family. But I think I’m getting over it.
I’m sorry for such a depressing start. If this was on paper, I’d scrunch it up and attempt to burn it. Oops, apologies, once again.
But hey, if your Christmas isn’t frosty enough, or it’s the summer for you, make yourself some frozen yogurt, with sour cherries to kill the bitterness, and oatmeal praline to sweeten up your week. Contradictory, I know.
Again, I’d turn to the legendary Lebovitz in times of an ice cream craving or just about any frozen treat. I think I might consider a joint venture or partnership with him. He makes the dessert, while I eat ’em. So, uh, David, what say you?
Back to the frozen yogurt. The oatmeal praline was amazing. Crunchy, sweet, and semi-healthy. I pretty much liked it before I nose-dived into dumping them all in the yogurt, which made it pretty weird. They are supposed to become soft, chewy nuggets that way, but, well, apparently not. My suggestion is to sprinkle some on your froyo right before eating it.
On the flipside, the sour cherry frozen yogurt was a hit. If you like chunks of the fruit in your yogurt, there’s really no need for the blender. And if you hate oatmeal, this froyo will do well with waffles or pancakes for your mornings.
Sour Cherry Frozen Yogurt
by Adam Roberts through David Lebovitz’s The Perfect Scoop
makes 1 quart
1 pound (450g) fresh or frozen sour cherries, unpitted
3/4 C (150g) sugar
240g plain whole-milk yogurt
2 drops almond extract (optional)
Stem and pit the cherries. Put them in a medium, nonreactive saucepan with sugar. Cover, bring to a boil, then lower the heat and simmer for 5 minutes, stirring frequently to encourage the juices to flow, until the cherries are tender and cooked through. Remove from the heat, and let cool to room temp.
Puree the cooked sour cherries and any liquid in a blender with the yogurt and almond extract until smooth.
Chill for 2 hours, then freeze in your ice cream maker according to the manufacturer’s instructions.
by David Lebovitz
makes 1 Cup (175g)
3/4 C (75g) rolled oats
1/2 C (100g) sugar
pinch of sea salt
Preheat the oven to 350F/175C.
Line a baking sheet with foil, spread the oats evenly on the sheet, and bake for 10 minutes, stirring once or twice while baking, until the oats are fragrant and nicely toasted. Remove from the oven.
Spread the sugar in a medium, heavy-bottomed skillet and cook over medium heat, watching it carefully. Once it liquefies and darkens at the edges, use a heatproof spatula to stir it gently, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center.
Tilt the pan and stur gently until all sugar is melted and the caramel starts to smoke. Once the mixture is deep golden, remove it from the heat and immediately add the oats to the skillet. Return the foil to the baking sheet.
Stir the oats gently but quickly, coating them with the caramel. Scrape the oats onto the foil-lined baking sheet and spread them as well as possible. Sprinkle the salt and let cool completely. Once firm, break the pralined oats into small pieces by pusing them in a food processor or smacking them in a bag with a mallet or rolling pin.