Breakfast and Dessert

Russ and I were both exhausted from yesterday's rib cook off, so the only cooking that went on in our house today was for a late breakfast and a late night dessert. One of the many perks of being married to Russ is that he makes me coffee on the weekday mornings and frequently makes me breakfast on the weekends. He has been getting into making omelets recently. They started out where they tasted wonderful, but looked like a cross between scrambled eggs and an omelet. However, in the past few weeks they not only taste great, but look perfect too!

For the omelet this morning he used chopped green pepper, onion, and cheese for the filling. He uses whatever we have around which is usually a mix of veggies. However, he has made a few more gourmet omelets that include leftover salmon and feta or leftover steak with peppers and onions. Today's omelet was wonderful and a great, late breakfast! Russ rates the omelet a 8.

The only other "cooking" that took place today is that I made some frozen yogurt. This is a recipe I found online that is adapted from David Lebovitz's book "The Perfect Scoop". This may be one I need to get sometime soon... The one I tried is for Coconut Pinkcherry Yogurt. Russ and I have a bunch of cherries in the fridge, so I decided to put them to good use. I have not made frozen yogurt before, but found it to be fairly simple just involving lots of stages and waiting. You first strain whole milk yogurt in the fridge for 6 hours. Then you put together the mixture and let it cool in the fridge for 1 hour. Then you follow your ice cream maker's instructions for the remainder.

We ended up trying it out as a late night snack! It was very yummy and smooth. We both thought it could have been a little sweeter, but I think this may have been that some of the cherries were a little tart. Russ liked this better than the pineapple sorbet, but I like the pineapple better. We put the leftover back in the freezer and it was very frozen the next day and didn't have the creamy texture it had when it was first made. Russ actually liked the more frozen texture better. Russ rates the cherry frozen yogurt a 8.

Coconut Pinkcherry Yogurt

Adapted from "The Perfect Scoop", David Lebovitz

Makes about 1 quart

3 cups strained yogurt* or Greek-style yogurt

3/4 cup sugar
1/2 teaspoon almond extract

3/4 cherries, pits removed and roughly chopped

1 cup unsweetened coconut milk

Mix together the yogurt, sugar, almond extract, cherries, and coconut milk. Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

*To make 1 cup of strained yogurt, line a mesh strainer with a few layers of cheesecloth, then scrape 16 ounces or 2 cups of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours.