I recently realized that I don’t show nearly enough love on this blog to one of my favorite foods ever: yogurt. So you know what, yogurt? This one’s for you.
With nuts or with honey, fruit flavored and plain, as a snack, a dessert, or even as a meal— I just love yogurt.
But who ever writes about yogurt? Who rants and raves about it? I never read about yogurt in food blogs or magazines, and few foodie convos ever involve it. But after a couple of really phenomenal yogurt experiences I’ve had recently, I’m here to sing its praises!
First, was a great big bowl of yogurt topped with stewed plums and almond bits at the cozy-hipster-rustic-chic (cause that’s a whole design concept these days) Noho eatery, The Smile. The plain white yogurt was sweet and creamy, a delicate vanilla taste to complement the rich, jammy plums poured on top. To break up the smooth creaminess there were chunky chopped almonds. Big enough to be a meal and sweet enough to be a dessert (a fairly healthy one at that) this yogurt was perfect. Forget eggs and bacon for once, this was all the brunch I needed.
My other recent delicious run-in with yogurt was at Victory Garden, a teeny Greenwich village shop that sells dairy treats made with goat’s milk. While the salted caramel frozen yogurt I sampled was good (tiptoing that delicious line between salty and sweet), I saw Greek yogurt on the menu and immediately wanted that tangy sourness. As toppings, I got fresh, plump blueberries and a nutty, sweet granola, all under a generous drizzle of honey. The yogurt itself was thick, so much so that had it not been covered in blueberries and granola, I would’ve been curious to see how long before it oozed out of the cup if I turned it upside down. The flavor was tangy and bright, which was perfect for the juicy, sweet blueberries and the crunchy granola. The honey tied everything together in a sticky sweet way and made the blueberries look even shinier and ready to be swirled into the yogurt.
Yea, most days’ yogurt comes in individual serving sized cups with peel-back lids and not made with delicious ingredients like these, but so what? I love it all just the same.