Trader Joe's Cherry Preserves
It has whole cherries in it and is now one of my favorite condiments. It's actually somewhat like a jelly, with tons of the cherries making up the bulk of it. I made jam bars from it about a week ago, and this morning I mixed it with some thickened yogurt for breakfast (it felt like a sinfully rich breakfast, but I can't imagine it's that bad for you - just plain, nonfat yogurt and a spoonful of the cherries).
Thickening yogurt is easy, and I like the finished texture better than the regular yogurt: I line my strainer with a paper towel and put it in a bowl that's deeper than the strainer. Then I fill the strainer with the yogurt, fold the paper towel over the top, put a small plate on top and weigh it down with a jar of something. Leave it in the fridge for a couple of hours, and all this liquid comes out of it, which you just throw down the sink.
Comments
just like greek! i throw my yogurt through those particular ropes when i make tzatziki..
Posted by: lynn | September 6, 2003 11:18 AM
Yes! I finished up a great Greek meal at Molyvos with the richest, thickest yogurt I've ever had, topped with a very flavorful honey and some kind of nuts. My table companions thought yogurt was an odd dessert choice, but it was heaven.
Never made tzatziki, though (Todd has a thing with cucumbers). Sounds great.
Posted by: Kim | September 7, 2003 07:39 AM
Have you ever had Total yogurt? It's an extremely creamy greek yogurt that is strained. The lowfat version tastes almost like creme fraiche.
Posted by: Josh | September 8, 2003 10:04 AM
total is almost sinful, really. a happy day it was when it came onto dutch grocerystore shelves..
you could do a raita to avoid the cucumber thing, there are loads of variations. madhur jaffrey is my heroine as far as indian cooking goes; she has an apple and ginger raita that sounds delicious, though i've never made it myself...
Posted by: lynn | September 9, 2003 03:19 PM