Now that I’ve settled into my antipodean lifestyle (can we call it that?) in Sydney, I’m starting to accept the fact that I will always have some small degree of season envy. Like in February, while it was the height of summer, I would find myself yearning for sad winter peasant food like cabbage soup or potatoes on potatoes.
Which is ridiculous. And a little frustrating.
And while I’ve fully embraced our quick and mild winter by stewing, braising and slow cooking everything I could get my hands on, I’m left fiending for elitist heirloom tomatoes from the Union Square Greenmarket. I mean, did you see this Bon Appetit cover?!
But then again…maybe it’s just an adjustment thing. Now that I’ve had my first full year in the Southern Hemisphere, maybe I’ve set my cravings right?
All I know is – right now – I’m only thinking spring. There’s that change in the air, where a sunny day has actual warmth to it and I want to take all coffees, books and projects outside. I’m able to wear short sleeves on morning runs and open up the windows. Spring is here. And so are strawberries. And I. am. pumped.
Let’s get giddy with something frozen. Some good Greek yogurt, sweetened with honey and flecked with a little vanilla. (Totally inspired by this guy.)
Let’s roast some gorgeous Queensland strawberries with balsamic vinegar, olive oil and a touch of maple and swirl them into our creamy yogurt. It’ll taste fresh, tangy and strawberry-y. Just like spring.
Knowing me though, I’ll be needing pumpkin-spiced EVERYTHING in a month. Whatevs.
Roasted Strawberry Frozen Yogurt
– 2 heaping cups of strawberries, hulled and cut in half lengthwise
– 1 tablespoon balsamic vinegar
– 1/2 tablespoon olive oil
– 1/2 tablespoon maple syrup
Heat oven to 350 F/175 C.
Mix strawberries, balsamic, olive oil and maple syrup together in a bowl. On a parchment-lined baking sheet, spread out the strawberries.
Roast for 30-35 minutes until the strawberries are soft, give off a syrup and smell like candy. Allow to cool fully before adding them to the frozen yogurt mixture. This can be done the day ahead and cooled in the fridge overnight.
Vanilla Honey Yogurt:
– 500 mL (2 cups) good Greek yogurt
– 2 tablespoons honey
– 1/2 teaspoon vanilla bean paste
Mix together yogurt, honey and vanilla. Place in the bowl of a frozen ice cream maker and churn for 30-40 minutes.
Mix in cooled roasted strawberries and serve.
If you don’t have an ice cream maker, mix strawberries with the cold yogurt-honey mixture and place in the freezer in an airtight container. Check on it every hour or two, giving it a good stir with a fork to break up the icy parts.
Store in the freezer and allow to warm up about 10 or 15 minutes before scooping.