March is moving out like a lamb and Toronto is up for a double shot of groovy spring feelings this week with the re-mounting of Hair, the Tribal Love Rock musical and the return of strawberries. It’s the time of the season for these plump, glossy red berries to be making their appearance at fruit stands all over the city. Pair them with a creamy honeyed yogurt cheese straight from the Age of Aquarius and you’re ready for some seriously good vibrations, baby.
Level of Difficulty on a scale of 1(Woodstock) to 10 (‘Nam) 2
– 1 pint Strawberries – Lush, red and fragrant. You can get spectacular ones right now. Avoid any obvious slimies or fuzzies.
–500ml Plain Fat-Free Yogurt – read the label and avoid anything with gelatin or other fillers. You just want milk and bacterial culture. And organic is better, man.
–1/4 cup Honey plus 2tbsp – You want runny honey here, not creamed. It’s more fun to say, too.
–1tbsp Balsamic Vinegar
-A colander and cheesecloth
What to Do:
1. First make the Yogurt Cheese by lining the collander with a double layer of moist cheesecloth. Add the yogurt and place the collander over a bowl to drain. Place the entire set-up in the refrigerator for about 24 hours, emptying the bowl a couple of times as the liquid collects. What you’ll have is thickened yogurt with a rich, creamy texture. Empty into a bowl and stir in the 1/4 cup of honey. Set aside.
2. Wash the strawberries and remove the green hulls. Cut berries in half if they’re large. Drizzle the honey and vinegar over top, adjusting quantities if things seem too sweet or too tart.
3. Serve the berries with the yogurt cheese on top. Copacetic.
Tarting it Up
Some pale green chopped pistachios sprinkled over this would look and taste wonderful. You can also use maple syrup instead of honey for some Canadian content. But if you do, skip the balsamic vinegar.